摘要
采用150%、100%、75%和50%四种浓度的壳聚糖降解液对黄藤笋进行室温保鲜试验,测定黄藤笋各项指标的变化。结果表明,浸泡处理能减少黄藤笋水分、蛋白质、VC、还原糖和总糖的损失,延缓纤维素含量的增加,抑制细菌的生长。100%壳聚糖降解液的保鲜效果较好。
Daemonorops margaritae shoots were soaked in 150 %, 100 %, 75 % and 50 % liquid of degraded chitosan and held at normal temperature. Some index had been studied during storage. The results revealed that the treatment could keep water, soluble protein, VC,reductive sugar and total sugar, delay the rise of cellulose, and inhibit the growth of microbe. 100 % liquid of degraded chitosan soaking had better effect on the quality of Daemonorops margaritae shoots.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期209-212,共4页
Food Research and Development
基金
广东轻工职业技术学院科研启动基金项目(200717)
关键词
黄藤笋
壳聚糖降解液
保鲜
Daemonorops margaritae shoots
liquid of chitosan-degraded
preservation
