不同膜厚和灭菌时间对真空包装甜玉米贮藏品质的影响

Comparison of storage quality of vacuum packed sweet corn with different material thickness and sterilization time

为探究不同厚度的食品包装袋和灭菌时间对真空包装甜玉米贮藏品质的影响,研究采用2种厚度(100,120μm)的包装材料和2个灭菌时间(10,15 min)对甜玉米进行处理,测定甜玉米在贮藏期间色差值、含水量、硬度、抗坏血酸、可溶性蛋白质、可溶性糖和可溶性固形物含量的变化。结果表明:贮藏49 d后,使用120μm真空袋包装、经过10 min灭菌处理的甜玉米水分含量为75 g/(100 g),VC含量为26 mg/(100 g),可溶性蛋白质含量为4.1 mg/g,可溶性糖含量为51 mg/g,可溶性固形物含量为11.8%,都要优于其他处理组。经120μm真空袋包装灭菌10 min处理可明显延缓VC、可溶性糖含量的下降,并抑制籽粒褐变程度,对保持甜玉米的食用品质效果最佳。研究为甜玉米的贮藏保鲜提供借鉴。

In order to investigate the effects of food bags with different thickness and sterilization time on the storage quality of sweet corn in vacuum packaging,packaging materials with two thicknesses(100,120μm)and two sterilization times(10,15 min)were used to treat sweet corn,and the changes of color difference value,water content,hardness,ascorbic acid,soluble protein,soluble sugar and soluble solids content of sweet corn were measured during storage.The results show that:after 49 days of storage,the sweet corn packed in 120μm vacuum bags and sterilized for 10 min has a moisture content of 75 g/(100 g),VC content of 26 mg/(100 g),soluble protein content of 4.1 mg/g,soluble sugar content of 51 mg/g,and soluble solids content of 11.8%,which is better than other treatment groups.After being packaged in 120μm vacuum bags and sterilized for 10 min,the decrease of VC and soluble sugar content can be significantly delayed,and the increase of grain browning degree can be inhibited,which has the best effect on maintaining the edible quality of sweet corn.This study provides a certain reference for the storage and preservation of sweet corn.