摘要
为探究天麻的保鲜方法,以贵州天麻为材料,设置不添加保鲜剂+蒸制、添加保鲜剂+蒸制及不添加保鲜剂+免蒸制(CK)3个处理,常温保存20、40、60、80 d后,分别取样测定天麻样品的外观形态及品质指标。结果表明,不添加保鲜剂+免蒸制处理的保鲜效果较差;不添加保鲜剂+蒸制处理能达到较好的保鲜效果且具有保证天麻原有气味、操作简单、成本较低等优点;添加保鲜剂且蒸制的保鲜效果最好,保鲜时间最长。
In order to explore the preservation method of Gastrodia elata Blume, taking G. elata in Guizhou as materials, 3 treatments including no preservative +steamed, preservative +steamed and no preservative +free steamed (CK) were set. After 20, 40, 60, 80 d preservation at room temperature, the appearance and quality index of G. elata samples were determined. The results showed that the effect of CK was poor; no preservative but steamed processing could achieve good preservation effect and ensure the original smell of G. elata, and the operation was simple, low cost; the effect of preservative+steamed treatment was best, and the preservation time for G. elata was the longest.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第20期86-87,96,共3页
Guangdong Agricultural Sciences
基金
国家科技支撑计划项目(2011BAI13B04-03)
贵州省科技厅重点实验室计划项目(黔科合计Z字[2010]4015)
贵州省发展和改革委员会高技术产业化示范工程项目(黔发改高技[2009]2805)
贵州省科技厅创新人才团队建设项目(黔科合人才团队[2010]4006)
关键词
天麻
真空
密封
保鲜
Gastrodia elata Blume
vacuum
sealed
preservation