摘要
采用乳清浓缩蛋白(WPC)膜液对烤花生进行涂膜保藏,经加速酸败试验对比了涂膜花生和未涂膜花生的保鲜效果,考察了蛋白和甘油质量比、环境相对湿度和涂膜厚度对花生保鲜效果的影响。结果表明:乳清蛋白涂膜能够延缓花生的氧化酸败进程,当蛋白和甘油质量比为60∶40时,涂膜液具有更好的阻氧保鲜效果;相对湿度为53%和涂膜厚度为5层时,能够增强花生的保藏效果。
Baked peanuts were coated with whey protein concentrated（WPC） solution.Accelerated rancidity tests of uncoated and coated nuts were carried out.Ratio of WPC/glycerol,coating thickness and environmental relative humidity were studied as influencing factors on oxidative rancidity.The results showed that WPC edible coatings indeed delayed oxidative deterioration of baked peanuts.Ratio of WPC/glycerol（60∶40）,greater thickness（5 layers） and medium relative humidity（RH53%） resulted in more effective coatings.
出处
《包装工程》
CAS
CSCD
北大核心
2011年第15期5-8,52,共5页
Packaging Engineering
基金
天津市农业科技成果转化与推广项目(0602010)
