不同材料包装对绿豆芽保鲜作用的研究  

Research on Preservative Effects of Different Materials Packaging on Mung Bean Sprouts

作　　者：武晓娟 闫星羽 范家兴 WU Xiaojuan;YAN Xingyu;FAN Jiaxing(Xiaoyi Market Supervision Administration,Xiaoyi 032300,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]孝义市市场监督管理局,山西孝义032300 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《保鲜与加工》2024年第9期19-29,共11页Storage and Process

基　　金：国家现代农业产业技术体系项目(CARS-08)。

摘　　要：为研究绿豆芽的褐变及保鲜机制,延长绿豆芽的货架期,以散装绿豆芽为对照,选用4种材料(聚乙烯袋、聚丙烯袋、阴阳铝箔袋和保鲜膜)对绿豆芽进行包装后于4℃环境中贮藏,研究不同包装材料对绿豆芽褐变的影响。结果表明:在低温贮藏条件下,聚乙烯袋包装和阴阳铝箔袋包装均能有效维持绿豆芽采后贮藏的形态和品质。但二者相比,聚乙烯袋褐变抑制及保鲜效果要更优于阴阳铝箔袋,且成本更低。因此,绿豆芽采后保鲜选用聚乙烯袋包装效果较好。In order to study the browning and fresh-keeping mechanisms of mung bean sprouts,and extend the shelf life.Bulk mung bean sprouts were taken as the control,four kinds of materials(polyethylene bag,polypropylene bag,yinyang aluminum foil bag and plastic wrap)were selected to pack mung bean sprouts under 4℃ storage,and the effects of different packaging materials on the browning of mung bean sprouts were investigated.The results showed that both polyethylene bag packaging and yinyang aluminum foil bag packaging could effectively maintain the shape and qualities of mung bean sprouts after harvest under low temperature storage.However,compared with the yinyang aluminum foil bags,polyethylene bags showed superior browning inhibition and freshkeeping effects with lower cost.Therefore,the packing effects of polyethylene bags on mung bean sprouts were better.

关 键 词：绿豆芽 防褐变 包装材料 保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]