香椿芽贮藏保鲜技术研究  

Study on Technology of Storage and Preservation of Chinese Toon Sprouts

作　　者：程清海 李璐 潘从容 牛欢欢 CHENG Qinghai;LI Lu;PAN Congrong;NIU Huanhuan(Handan Vocational College of Science and Technology,Handan 056046,China;Handan Gangyuan Middle School,Handan 056002,China)

机构地区：[1]邯郸科技职业学院,河北邯郸056046 [2]邯郸市钢苑中学,河北邯郸056002

出　　处：《中国果菜》2024年第9期1-6,18,共7页China Fruit & Vegetable

基　　金：邯郸市2024年度哲学社会科学规划重点课题-培育壮大县域特色产业研究(2024088)。

摘　　要：香椿芽风味独特、营养丰富,但采食期短,容易变味变质。为延长香椿芽贮藏期,在漂烫速冻冷藏法的基础上建立了一种简单、快捷、营养风味保持好的保鲜方法,以感官评分为评价指标,运用理化分析法进行优化,并与4种常用的香椿芽贮藏保鲜方法(袋装贮藏法、保鲜剂冷藏法、食盐腌制贮藏法、漂烫速冻冷藏法)进行比较。结果表明,香椿芽在新鲜采摘后的6 h内,经45~60 s的沸水焯煮漂烫,用10℃的水冷却,沥干水分,装入保鲜袋抽成真空,并于-18℃保存,其特色风味能得到有效保持,营养成分无显著减损,食品安全指标符合GB 2762—2022要求。与上述4种常用的香椿芽贮藏保鲜方法相比,该方法能更好地保留营养物质保留好,亚硝酸盐含量低,更适合香椿芽保鲜。Chinese toon has unique flavor and rich nutrition,but it has a short feeding period and is easy to deteriorate during storage.In order to prolong the storage period of Chinese toon sprouts,a simple,fast and nutritious preservation method was established on the basis of blanching and quick-freezing.On the basis of single factor test,sensory score was used as the evaluation index,and physicochemical analysis was used to optimize.It was compared with four common storage methods of Chinese toon sprouts(bag storage,fresh-keeping agent storage,salt curing storage,blanching and quick-freezing storage).The results showed that the Chinese toon sprouts were blanched in boiling water for 45-60 s within 6 h after picking,cooled with water at 10℃,drained and vacuumed in a storage bag,and stored at-18℃.The characteristic flavor could be effectively maintained without significant loss of nutrient content,and the food safety index met the standard GB 2762—2022.Compared with the four commonly used methods for storage and preservation of Chinese toon,this method had better retention of nutrients and lower nitrite content,and was a suitable method for preservation of Chinese toon resources.

关 键 词：香椿芽 特色风味 贮藏保鲜 冷冻保存 

分 类 号：S644.4[农业科学—蔬菜学]