摘要
以普鲁兰多糖、ε-PL、纳他霉素、nisin为防腐和保鲜基质,设计四因素三水平正交实验,采用涂膜方式对草莓果实进行保鲜试验,通过对草莓的失重率、固酸比、VC含量变化,以及草莓感官品质与微生物指标的检测与评价,确定普鲁兰多糖10%,ε-PL 300mg/L,纳他霉素100mg/L,nisin 40mg/L为最佳涂膜剂配比,能够显著提高草莓的保鲜效果,延长贮藏时间。
The coating agent,which composed of pullulan,ε-PL,natamycin and nisin,was used to study the fresh-keeping effect on strawberry storage by a four factor-three level-orthogonal experiment.The ratio of weight-loss and total soluble solids to total acid,vitamin c content were tested.Meanwhile,sensory quality and microbiological index were evaluated.The results showed that the optimum combination were pullulan 10%,ε-PL 300mg / L,natamycin 100mg / L and nisin 40mg / L.In this condition,the fresh-keeping effect of strawberry was improved significantly and the storage time was prolonged.
出处
《中国食品添加剂》
CAS
北大核心
2013年第3期158-162,共5页
China Food Additives
基金
国家自然科学基金(21276197)
"十二五"农村领域国家科技计划课题(2011BAD23B05-3)
