摘要
研究了软包装技术在食用菌保鲜中的应用。在常温储藏条件下,从保鲜液澄清度变化、保鲜液酸度变化、食用菌色泽变化、食用菌形态变化4个方面来考察不同保鲜液配方的保鲜效果。实验表明:保鲜液1号的保鲜效果较佳,可以与含亚硫酸盐的保鲜液3号效果相当,常温下存放一个月,品质变化不大。
The applications of soft package in fresh-keeping technology were studied. The fresh-keeping effect on edible fungi in different fresh-keeping solutions in normal temperature condition was discussed by the changes of solution clarity and pH value, edible fungi color and morphology. The results indicated that fresh-keeping solution 1 could keep edible fungi more fresh, what's more, its effect of fresh-keeping was not different with fresh-keeping solution 3 contained sulfite. After the fresh-keeping product stored more than one month, its quality had not obvious changes.
出处
《食品科技》
CAS
北大核心
2006年第2期117-119,共3页
Food Science and Technology
关键词
食用菌
保鲜
软包装
edible fungi
fresh-keeping
soft package