摘要
以普鲁兰多糖为主要原料,蔗糖酯、甘油、海藻酸钠和羧甲基纤维素钠为辅助材料,制作保鲜液膜,对鲜切土豆进行保鲜。通过测定土豆的Vc含量及失重率来判断L25(56)正交试验设计的试验配方的保鲜效果。试验结果表明,复合保鲜液的最佳配方是普鲁兰多糖∶羧甲基纤维素钠∶海藻酸钠∶蔗糖酯(质量比)=14∶1∶2.25∶1.5。
Using the preservation solutions which were contained with pullulan, sucrose esters, glycerol, sodium alginate and sodium carboxymethyl cellulose. The preservation effects of the contents of Vc and weightlessness rate for potato were studied. An experiment on screening out the formula of edible packaging film was made by means of using orthogonal ex- periment design of L25（56） . The results showed that the best formula was pullulan： sodium carboxymethylcellulose： sodi- umalginate： sucrose acetate （mass ratio） =14 ： 1 ： 2.25 ： 1.5.
出处
《食品工程》
2016年第2期15-18,共4页
Food Engineering
关键词
普鲁兰多糖
土豆
保鲜
失重率
pullulan
potato
preservation
weightlessness rate
