摘要
通过正交试验制备壳聚糖复配液,用于青尖椒保鲜试验。结果表明:常温下,1.5%壳聚糖、0.1%山梨酸钾、0.04%茶多酚、0.15%磷酸二氢钠并辅以0.1%氯化钙和数滴吐温-20,对青尖椒的保鲜效果最好,各指标均明显优于对照组,有效地延长了保质期。
Through orthogonal design, chitosan complex film was prepared for keeping freshly on pointed green pepper. The result showed that the optimum was 1.5% chitosan, 0.1% potassium sorbate, 0.04% tea polyphenols, 0.15% NaH2PO4, 0.1% CaCl2 and a few drops of tween-20 at normal temperature of dealing with the pointed green pepper, each of indexes was much better than contrast group. The quality of pointed green pepper was retained effectively.
出处
《食品工业》
北大核心
2009年第2期23-24,共2页
The Food Industry
基金
山东大学威海分校科研立项资助(A08045)
关键词
壳聚糖
保鲜
青尖椒
chitosan
freshing
pointed green pepper
