摘要
以吸氧型阻隔薄膜和氧阻隔薄膜为橙汁包装材料,研究不同包装材料对橙汁理化品质和感官品质的影响。贮存期内,氧阻隔薄膜包装果汁的保鲜效果较差,在第2周时,果汁中的维生素C含量降低为零且失去橙汁香气;吸氧型阻隔薄膜包装的橙汁VC含量、可溶性固形物含量和感官评价要高于氧阻隔薄膜,且褐变指数明显低于氧阻隔薄膜。结果表明:吸氧薄膜可以有效清除包装袋内氧气,阻隔外界氧气的进入,在贮存期内形成无氧环境,有利于延长货架期。
A study of orange juice packed with oxygen scavenging film（OSF） and oxygen barrier film（OBF）was conducted to discuss the influence of different packaging materials on the physical and chemical quality and sensory quality of orange juice.The preservation effect of oxygen barrier film was worse during the storage period, which shown that the content of vitamin C decreased to Omg/L and lost orange juice aroma in the 2ed week.The content of vitamin C and total soluble solid, and sensory evaluation for orange juice packed with oxygen scavenging film was superior to the oxygen barrier film, and its brown index was evidently inferior to the oxygen barrier film. Based on the experimental results, it was demonstrated that the oxygen scavenging film could effectively remove oxygen from the package bag and prevent the outside oxygen from permeating, thereby forming an oxygen-free environment to prolong the shelf life of orange juice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第3期275-278,共4页
Science and Technology of Food Industry
关键词
吸氧薄膜
橙汁
理化品质
感官品质
oxygen scavenging film
orange juice
physical and chemical quality
sensory quality
