包装形式和贮藏条件对柠檬冻干片在贮藏过程中色泽变化的影响
Effect of Package Forms and Storage Conditions on Color Change of Freeze-drying Lemon Slices during Storage
邓其海 1侯小桢 2丁心 1秦轶 1章斌2
作者信息
- 1. 广东中兴绿丰发展有限公司，广东河源517000
- 2. 韩山师范学院生命科学与食品科技学院，广东潮州521041
- 折叠
摘要
[目的]寻求适用于柠檬冻干片的包装材质及其合适的贮藏条件。[方法]以真空冷冻干燥方法加工出的柠檬干片为试材，探讨不同包装形式和不同贮藏条件对柠檬冻干片色泽变化的影响。[结果]贮藏温度、氧气和光照均会令柠檬冻干片产生不同程度的褐变，且贮藏温度对柠檬冻干片的色泽变化影响最大，其次是氧气，再次是光照强度。[结论]选择避光、脱氧包装并于低温条件贮藏更利于柠檬冻干片的色泽保持。
Abstract
Objective] The aim was to obtain appropriate packaging materials for lemon freeze-drying slices and optimal storage conditions. [ Method] Taking lemon and green tea as material, effects of different packaging forms and different storage temperature on the color change of freeze-drying lemon slice was explored.[Result] Storage temperature, oxygen and light can cause browning of freeze-drying lemon slices at different levels, and storage temperature has greatest effect on the color changes, followed by oxygen and light intensity came last.[ Conclu-sion] Selecting light-avoiding and de-oxygen package material as well as low temperature storage condition is more conductive to maintain the color of freeze-drying lemon slices.
关键词
柠檬冻干片/真空冷冻干燥/包装形式/贮藏条件Key words
Lemon freeze-drying slices/Vacuum freeze drying/Packaging methods/Storage conditions引用本文复制引用
基金项目
广东省扬帆计划引进创新创业团队专项资助项目(2015YT02H049)
国家星火计划项目(2015GA780044)
广东省科技计划项目(2012A020603008)
广东省教育部产学研结合项目(2012B091000074)
广东省科技计划项目(2013B020503068)
广东普通高校工程技术开发中心项目(GCZX－A1415)
潮州市重点农业科技项目(201605)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据