摘要
通过对最少化加工毛笋在贮藏过程中的外观品质的研究 ,探讨了工艺条件对最少化加工毛笋贮藏外观品质的影响。结果表明 :毛笋切分越小 ,贮藏品质越差 ;钝刀的切割效果较好 ;0 .0 4 mm PE袋包装能明显减轻最少化加工毛笋在 4℃贮藏过程中的褐变 ,其货架期达 15 d左右 ;3～ 5 min的离心 (70 0 r/ min)脱水能较好保持最少化加工毛笋的水分 ;经 1.5 %壳聚糖涂膜处理的最少化加工毛笋在 4℃下 ,贮藏 18d后仍具有良好的感观。经过对最少化加工毛笋的货架期进行综合评分 ,切割条件、脱水速度、包装方式、贮藏温度对最少化加工毛笋的货架期有重要的影响。
The influence of process operation on the quality change of minimally processed(MP) bamboo shoot was studied by testing the browning index, water loss rate and comprehensive score during storage. The results showed that the cut size and the thickness of cut edge affected the quality of storage. The browning index was reduced obviously in minimally processed bamboo shoot packaged with 0.04 mm PE during storage at 4℃ and the shelf life could be maintained for 15 days or so. Water in the minimally processed bamboo shoot could be held when desiccated by centrifuge for three to five minutes at speed of 700 r/min. The MP bamboo shoot coated with 1.5 percent of chitosan had good appearance after storage for 18 days at 4℃.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2003年第4期193-196,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
"十五"国家科技攻关项目 (2 0 0 1 BA50 1 A1 0 )
宁波市博士基金资助项目 (0 2 J2 0 1 2 0 - 1 5)
关键词
最少化加工毛笋
加工工艺
褐变指数
失水率
贮藏品质
minimally processed bamboo shoot
processing technology
browning index
water loss rate
quality of storage
