摘要
考察了5种吸湿剂(硅胶、CaCl2、山梨酸、活性炭和皂土)的吸湿能力,并筛选出了最佳复合方式。将复合吸湿剂以不同质量添加到香菇高氧气调包装中,探讨其对香菇贮藏期间质量损失率、呼吸强度、可溶性固形物含量、硬度和颜色的影响。结果表明,吸湿剂的使用会增加香菇质量损失率,但延缓了其可溶性固形物含量及硬度值的下降。其中采用5 g复合吸湿剂处理,降低了香菇的呼吸强度并明显推迟了其呼吸高峰,而5 g和10 g复合吸湿剂处理均能有效延缓香菇白度值的下降。
The water absorption capacity of five kinds of moisture absorber （ silica gel, CaCl2, sorbic acid, activated charcoal, and bentonite） was examined, and the best mixing formula was determined. The effect of mixed moisture absorbers on weight loss, respiration rate, solids content, hardness, and color of mushrooms were investigated. The resuhs showed that moisture absorbent increased weight loss, while the soluble solids content and hardness decreases slowly; mushrooms in the group with 5 g mixed moisture absorbent has lower respiratory rate, and the respiratory peek is delayed obviously; the whiteness decrease of mushrooms is delayed effectively in the groups with 5 g and 10 g mixed moisture absorbents.
出处
《包装工程》
CAS
CSCD
北大核心
2012年第23期14-19,共6页
Packaging Engineering
基金
重庆市科技攻关(应用技术研发类重点项目cstc2012gg-yyjsB80003)
关键词
高氧气调
复合吸湿剂
香菇
保鲜
high oxygen modified atmosphere
mixed moisture absorber
mushrooms
preservation
