摘要
制备壳聚糖复合膜,并对壳聚糖复合膜最佳成膜条件进行研究。然后将制的壳聚糖复合膜用于草莓保鲜。结果表明,壳聚糖复合膜最佳成膜条件为,壳聚糖的浓度应该为1.0%～1.5%,添加2%葡萄糖。使用涂膜低温保鲜后,6 d时草莓的失水率为6.42%、VC减少25.8 mg/kg、总酸减少0.74 mg/kg,草莓的总体感官评价较好。
Cimplex chitosan membrane was prepared and its application on the preservation of strawberry was studied.Results showed that the best conditions were： the concentration of chitosan was 1.0 %-1.5 %.2 % glucose can be added.After preservation with chitosan membrane for 6 days,the dehydrating rate was 6.42 %,Vitamin C decreased in 25.8 mg/ kg,total acidit decreased in 0.74 mg/ kg,the senses were well kept.
出处
《食品研究与开发》
CAS
北大核心
2012年第4期185-188,共4页
Food Research and Development
关键词
壳聚糖
复合膜
保鲜
草莓
chitosan
composite membrane
preservat ion
strawberry
