玉米醇溶蛋白膜在腌肉制品及果蔬中的保鲜作用研究

Study on Zein Fresh-preservation Films Coating Green Peppers, Tomatoes, Sausages and Salted Meat

本文旨在将玉米醇溶蛋白用于青椒、西红柿、腊肉、香肠的涂膜保鲜,添加不同的增塑剂。实验结果表明,涂膜液的最佳配方为:醇溶蛋白总量与80%乙醇溶液之比为1∶10(g/ml),保鲜西红柿、青椒时,以5%的甘油作增塑剂,其添加量分别为0.5、0.8ml时保鲜效果最好。保鲜腊肉、香肠使用虫胶、油酸作增塑剂,添加量分别为0.3mg、0.1ml时,能有效延长腌肉制品的货架期。

In order to preserve green peppers, tomatoes, sausages and salted meat fresh, zein films were used and differentplasticizers were added. The results showed that the best making-film solution were 1g zein, 10ml 80% ethanol, 0.2ml oleic acidand 0.3g shell-lac for sausages and salted meat; 5% glycerine 0.8ml for green peppers and 0.5ml for tomatoes. The zein filmscould prolong the foods’shelf life effectively.