摘要
[目的]选择最佳的可食冬枣保鲜剂。[方法]用化学试剂复配成7种不同的可食保鲜剂,喷涂于冬枣的表面,定期观察冬枣失水率、颜色和光泽等,比较其保鲜效果。[结果]在保鲜剂中加入蔗糖能使冬枣表面拥有很好的光泽;喷涂保鲜剂后40 d,不同保鲜剂的保水效果为:蜡脂混合物浓度70%乙醇溶液>蔗糖、Vc、柠檬酸的水溶液>蜡脂混合物、蔗糖的浓度70%乙醇溶液>蜡脂混合物、Vc、柠檬酸浓度70%乙醇溶液>蜡脂混合物>蔗糖、可溶性淀粉的水溶液>Vc、柠檬酸的溶液;喷涂后90 d,保水效果仍然是蜡脂混合物浓度70%乙醇溶液和蔗糖、Vc、柠檬酸的水溶液最佳,其他保鲜剂效果次之。[结论]综合比较,蔗糖、Vc、柠檬酸的水溶液能达到较好的保鲜效果,且对人体无害。
[ Objective] The best edible preservative agent for Chinese jujube was chosen. [ Method] The rate of water loss,color and luster of Chinese date were periodically observed to compare the effeetiveness of their preservation after seven types of edible preservative agents were sprayed on the surface of Chinese jujube. [ Results] The sugar added in the preservative agent can have the surface of Chinese jujube being good gloss. The effect of the preservative agent sprayod after 40 days on moisture-keeping was：70% ethanol solution of a mixture of wax and lipid 〉 sugar,Vc,citric acid aqueous solution 〉 mixture of wax and lipid,70% ethanol solution of sugar 〉 mixture of wax and lipid, Vc,70% ethanol solution of citric acid 〉 mixture of wax and lipid 〉 sucrese,aqueous solution of soluble starch 〉 Vc,citric acid solution; sprayed after 90 days,the best effect was still 70% ethanol solution of a mixture of wax and lipid,sngar,Vc,citric acid solution the best and the others were the next. [Conclusion] In short,the sugar, Vc,citric acid aqueous solution had better preservation effect and were harmless to human body.
出处
《安徽农业科学》
CAS
北大核心
2009年第7期3237-3238,共2页
Journal of Anhui Agricultural Sciences
关键词
可食
保鲜剂
冬枣
Edible
Preservative
Dongzao
