普鲁兰多糖涂膜在鲜切茭白保鲜中的应用
The Application of Pullulan Coating in the Preservation of Fresh-Cut Water Bamboo
郝曼1
作者信息
摘要
配制不同浓度的普鲁兰多糖保鲜剂对鲜切茭白进行涂膜保鲜处理,研究常温下鲜切茭白贮藏期间品质的变化.结果表明,普鲁兰多糖涂膜处理可以有效抑制鲜切茭白贮藏期间粗纤维的增加,降低褐变度和失重率,抑制总糖及维生素C的减少.与其他浓度相比,经1.5%普鲁兰多糖处理的鲜切茭白褐变程度最低,总糖和维生素C含量下降最缓慢,粗纤维增加最少.
Abstract
Pullulan preservatives of different concentrations were prepared to coat fresh-cut water bamboo for preservation,and the quality changes of fresh-cut water bamboo during storage at room temperature were studied.The results showed that pullulan coating treatment can effectively inhibit the increase of crude fiber during the storage of fresh-cut water bamboo,reduce the browning degree and weight loss rate,and inhibit the decrease of total sugar and vitamin C.Compared with other concentrations,fresh-cut water bamboo treated with 1.5%pullulan had the lowest degree of browning,the slowest decrease in total sugar and vitamin C content,and the least increase in crude fiber.
关键词
茭白/普鲁兰多糖/涂膜保鲜Key words
water bamboo/pullulan/coating preservation引用本文复制引用
出版年
2024
NETL
NSTL
万方数据