摘要
以超微细化淀粉为材料涂膜新鲜鸡蛋,通过单因素试验和正交试验,确定制备超微细化淀粉涂膜液的最佳条件,比较超微细化淀粉与液体石蜡、大豆蛋白和壳聚糖的保鲜效果。结果表明,超微细化淀粉涂膜液可以有效的减少鸡蛋的失质量;超微细化淀粉涂膜液的最佳条件是淀粉球磨15 h,质量分数为5.67%,pH值为6,此条件下超微细化淀粉保鲜鸡蛋的效果差于液体石蜡而优于大豆蛋白和壳聚糖。
The coating process of ultrafine starch on fresh egg is studied based on single-factor and orthogonal experiment in this paper.And the coating preservation results of ultrafine starch is compared with paraffin liquid,chitosan,Soybean protein. The results indicate that coating of ultrafine starch is effective in reducing water loss.Starch milled for 15 h,a concentration of 5.67% and pH 6 is the best coating condition of ultrafine starch solution.The fresh-keeping effect of it is less effective than paraffin liquid,but better than chitosan,and soybean protein.
出处
《农产品加工（下）》
2011年第11期55-58,共4页
Farm Products Processing
关键词
超微细化淀粉
鸡蛋
涂膜保鲜
ultrafine starch
eggs
coating preservation
