白簕嫩芽保鲜工艺研究

Study on Technology of Protecting Freshness of Acanthopanax Trifoliatus(L.)Merr

对白簕在贮藏过程中出现叶子褐变、失水、腐烂问题进行了研究,并通过采用壳聚糖涂膜法、碱液烫漂法以及直接抽真空法从护绿、保护营养两方面对白簕进行保鲜比较,确定直接抽真空方法为最佳保鲜工艺方法,保鲜期长达15天,而且不含任何防腐剂和食品添加剂。

Problems of the leaves browing, losing water and decay in the process of protecting Acanthopanax trifoliatuz （L,）Merr were studied this paper. Three methods,chitosan coating, lye blanch precooking and vacuumizing directly, were used to protect leaves green and nutrition of Acanthopanax trifoliatus （L,）Merr. The results showed that vacuumizing directly is the best one in fresh-keeping. It can keep freshness up to half a month and make fewer changes in the contents of protein, sugar, total sugar and Vitamin C without using any antiseptic and food additive.