摘要
本文旨在筛选不同浓度的壳聚糖用于黄瓜的涂膜保鲜。通过本次实验结果表明,采用1.0%和1.5%浓度的壳聚糖并辅之低温处理黄瓜的贮藏保鲜期内,实验果蔬能很好保持其质地、外观和营养成分。
In order to preserve cucumbers, all kinds of Biological Preservation Films are chose by coating it. The results showed that the best making-film solution were 1.0% and 1.5% for cucumbers. Moreover it add up to the low temperature. The Biological Preservation Films could prolong the food＇s shelf life effectively.
出处
《中国食品添加剂》
CAS
2005年第4期18-21,共4页
China Food Additives
基金
云南省科技厅科技攻关项目(2001NG58)
关键词
壳聚糖
保鲜
低温处理
黄瓜
chitosan
preservation
cucumbers
low temperature
