摘要
研究以焦亚硫酸钠作为芯材、乙基纤维素和石蜡为壁材制备的微囊保鲜剂对玫瑰香葡萄贮藏效果的影响。结果表明:在0℃贮藏120d后,与对照相比,微囊化亚硫酸保鲜剂处理对葡萄的失重率没有明显影响,腐烂率降低80%以上;与市售保鲜剂相比,漂白率降低35%,腐烂率降低10%,二氧化硫残留量降低20%。
Effect of sulphite microencapsulation, which was prepared using sulphite as core material and ethylcellulose/paraffin as well material, on the storage quality of muscate hamburg grape was investigated in this article. The result showed that, after 120 d at 0T;, when microencapsulated sulphite coated with different wall material as preservative was used on the storage of muscate hamburg, rot indexes decreased 80% compared to CK. Bleaching rates decreased 15% and rot indexes decreased 10%, respectively, sulfur dioxide residue decreased 20% in comparison with muscate hamburg grape treated with marketed preservative.
出处
《食品工业》
北大核心
2010年第1期60-62,共3页
The Food Industry
基金
国家"十一五"支撑计划课题(2006BAD22B03)
关键词
微胶囊
相分离法
玫瑰香葡萄
贮藏
microcapsulation
phase separation
muscate hamburg
storage
