摘要
研究了提高麦谷蛋白含量的改良谷朊粉膜液对软枣猕猴桃进行涂膜处理,考察其对软枣猕猴桃的保鲜效果。结果表明:经改良谷朊粉涂膜处理可显著延长软枣猕猴桃贮藏期,其水分含量、总糖含量、总酸含量、VC含量和硬度分别比未处理样品高11.1%,11.5%,21.9%,15.2%和17.8%,分别比谷朊粉单基膜处理样品高4.3%,8.9%,12.1%,6.3%和7.2%,且感官质量良好;软枣猕猴桃的最佳贮藏温度为4℃。
This research studied on the increasing glutenin content of modified wheat gluten films coating treatment to Actinidia arguta. The modified storage effect of film of wheat gluten films on Actinidia arguta was studied. The results showed that modified wheat gluten film coating can remarkably prolong the storage period ofActinidia arguta. Moisture content, total sugar content, total acid content, VC content and hardness was 11.1%, 11.5%, 21.9%, 15.2% and 17.8% higher than that of controlled, respectively; and higher than that of WG films 4.3%, 8.9%, 12.1%, 6.3% and 7.2%, respectively, the sensory quality is good. The optimum storage temperature ofActinidia arguta is 4 %.
出处
《食品工业》
北大核心
2012年第11期4-6,共3页
The Food Industry
关键词
改良
谷朊粉膜
软枣猕猴桃
保鲜
modified
wheat gluten films
Actinidia arguta
preservation
