摘要
主要研究不同比例的马铃薯淀粉与壳聚糖复合膜对冬枣的保鲜效果,通过定期对硬度、VC、总糖及总酸含量进行测定,结果表明:可食性保鲜膜对冬枣的保鲜效果优于对照组,1%壳聚糖+1%马铃薯淀粉复合膜的保鲜效果最佳。
The effects of different coatings consisted of murphy starch and chitosan on dongzao jujube were studied.Determination of the firmness,VC total sugar and the content of total acid were carried out.The results showed that the quality of the edible films are better than uncoated ones,the 1 % murphy starch and 1 % chitosan are the best.
出处
《食品研究与开发》
CAS
北大核心
2010年第3期170-172,共3页
Food Research and Development
基金
陕西省科学技术研究发展计划项目(2008K03-15)
关键词
马铃薯淀粉
壳聚糖
复合膜
冬枣
murphy starch
chitosan
blend filmls
dongzao jujube
