双乙酸钠对去皮龙香芋头保鲜的应用研究

The Applied Study Retain Freshness on the Peeled Taro of Longxiang by Using Double Sodium Acetate

试验对双乙酸钠应用于去皮兴化龙香芋头的涂膜保鲜中进行了研究。试验结果表明,经0.1%异柠檬酸钠、0.2%柠檬酸和0.4%氯化钠护色液浸泡10 min处理的芋头,经清洗后,最后再用0.2%双乙酸钠、4%大豆分离蛋白和2%甘油可食性复合涂膜液处理,能使芋头在下贮存期达5 d,真空包装后可贮藏20 d。

Study that the peeled taro of Longxiang retained freshness by using double sodium acetate. The results of experiments showed that the taro was protected color treatment 10 min by using 0.1% sodium isoascorbic acid, 0.2% citric acid and 0.4% sodium chloride. Then, the taro was washed. Finally, it was filmed with the edible composite liquid composed of 0.2% double sodium diacetate, 4% soy protein isolate and 2% glycerol. The taro could retain freshness at room temperature for 5 d by filming, after vacuum packaging it could be stored for 20 d.