摘要
采用聚乙烯薄膜将板栗进行3种方式包装处理,分别是常规热封处理、抽真空处理、抽真空和添加吸氧剂,并置于室温下贮藏。结果发现,随着贮藏时间的增加,各组板栗栗仁均发生不同程度的褐变,常规热封处理的板栗在储藏第9天便腐烂变质,经过真空包装处理的板栗在14 d储藏期发生大面积的褐变,而"真空包装+吸氧剂"组的栗壳色泽、栗仁色泽、含糖量和失重率的下降最为缓慢。因此,3种处理方式中,"真空包装+吸氧剂"对板栗的保鲜效果最好。
The chestnut was treated by three kinds of methods,which were treated by conventional heat treatment,vacuum treatment,vacuum extraction and adding oxygen absorbers,and placed at room temperature.With the increase of storage time,each chestnut kernel had different degree of browning and conventional heat sealing treatment of chestnut in storage on the 9th day will rot,after vacuum packaging processing of chestnut in the storage period of 14 d occur a large area of browning,and ＂vacuum packing＋oxygen absorbers＂ group of chestnut shell color,chestnut color,soluble solids and weightlessness rate as evaluation index decreased the most slowly.Compared with the conventional packaging and vacuum packaging,the use of ＂vacuum packaging ＋ oxygen absorbers＂ has the best preservative effect for chestnut.
出处
《食品科技》
CAS
北大核心
2015年第12期306-309,共4页
Food Science and Technology
基金
武汉轻工大学校立科研项目(2013d13)
湖北省教育厅科学技术研究计划重点项目(D20151703)
关键词
板栗
真空包装
吸氧剂
chestnut
vacuum packaging
oxygen absorbers
