摘要
以超微细化淀粉为材料研究超微细化淀粉涂膜对草莓贮藏品质的影响,比较超微细化淀粉、壳聚糖、魔芋精粉、大豆蛋白和单甘酯涂膜保鲜草莓的效果。超微细化淀粉涂膜能有效减少水分散失,延缓可溶性糖含量和糖酸比的降低,抑制霉菌等微生物增长;以粒径为4.32μm的超微细化大米淀粉配制成浓度为1.7%、pH5的淀粉涂膜液涂膜草莓,常温(25℃±1℃)下贮藏,效果与壳聚糖涂膜液无明显差异,但好于魔芋精粉、大豆蛋白和单甘酯涂膜保鲜效果。
The effects of ultrafine starch based coating on strawberry storage quality were studied and the based coating effect by ultrafine starch, chitosan, refined konjak flour, soy protein and monoglycerides in this paper. The ultrafine starch based coating could effectively reduce water loss, retard the decline of soluble sugar content, the ratio of sugar to acid and restrain microorganism increasing. The ultrafine starch solution was used to coat strawberry with 4.32 μm starch, 1.7 % concentration and pH5. The comprehensive effect of it has no difference with chitosan coating solution, but better than refined konjak flour, soy protein and monoglycerides at normal temperature（25 ℃±1 ℃）.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期152-156,共5页
Food Research and Development
关键词
超微细化淀粉
涂膜保鲜
草莓
品质
ultrafine starch
coating preservation
strawberry
quality
