摘要
以魔芋精粉为原材料,用没食子酸、马来酸酐、多聚磷酸钠3种试剂对其进行改性,制成保鲜剂,在常温下进行保鲜实验,结果表明:经该膜保鲜过的樱桃,在储藏过程中感官及各项理化指标与空白相比较,取得了较好的保鲜效果,其中以没食子酸改性魔芋精粉的保鲜效果较好。
A study on the preservation property of cherry by modified konjac glucomannan was carried out under room temperature.Among gallic acid, malay estolide, poly sodium phosphate three treatments,the results showed that the preserving agent could effectively prevent cherry from the losses caused by water loss, deterioration.The significant methods can reduce the rotted ratio and respiratory rate of the fruit and keep the fruit fresh, among which the freshness of gallic acid is better.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期311-313,共3页
Science and Technology of Food Industry
关键词
改性魔芋葡甘聚糖
樱桃
保鲜
modified konjac glucomannan
cherry
preservation
