摘要
为了保持蒜米的品质及抗氧化性,延长其货架期,试验以蒜米为原料,研究了复合涂膜剂对蒜米涂膜处理后,5℃下贮藏期间的失重率、多糖含量、POD活性、MDA含量及抗氧化性的影响。结果表明:壳聚糖1.5%+黄原胶1.0%+海藻酸钠0.8%涂膜后,可明显降低蒜米的失重率、POD酶活性及MDA含量,有效防止了蒜米中多糖的消耗,延缓了衰老的进程,保持了蒜米的抗氧化能力。
In order to preserve the quality and anti-oxidative activity of garlic cloves and extend its shelf life,complex films treatment was studied.The effects of compound-coating on weight loss rate,amylose content,PODenzyme activity,MDA content and anti-oxidative activity during storage at 5℃ were investigated.The results showed that 1.5% chitosan＋1.0% xanthan gum＋0.8% sodium alginate reduced the weight loss rate and MDA content,inhibited PPO activities of garlic cloves,effectually prevented to amylase lose,and preserve anti-oxidative activity of garlic cloves during storage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第1期199-204,共6页
Food and Fermentation Industries
关键词
蒜米
涂膜
品质
抗氧化性
garlic cloves
browning
quality
anti-oxidative activity
