食品级瓜尔胶和柠檬酸复配对青州蜜桃保鲜效果的影响

Effect of Food Grade Guar Gum and Citric Acid on the Preservation of Qingzhou Peach

本文用食品级瓜尔胶与柠檬酸复配对青州蜜桃保鲜效果进行了初探,通过配比不同浓度的复合保鲜剂,采用浸泡和喷淋两种处理方式对蜜桃的失重率和含水率进行测定。结果表明,最佳复合保鲜剂配比为0.5%瓜尔胶和0.05%柠檬酸,浸泡法保鲜效果优于喷淋法。

Study on the effect of the composite preservative of Qingzhou peach by preparing different proportions of guar gum and citric acid composite fresh-keeping solution. The peaches were treated by soaking method and spraying method respectively, and the weight loss rate and water content of the treated peaches were compared. The experimental results showed that 0.5% guar gum and 0.05% citric acid is the best components of the composite preservative. Comparing the two different coating （soaking, spraying） methods, it is found that the freshening effect of the soaking method is better than the spraying method.