摘要
以新鲜冬瓜为原料,分别采用不同质量浓度的柠檬酸、D-异抗坏血酸钠和乳酸钙为保鲜剂,对鲜切冬瓜进行保鲜处理,以硬度、褐变指数、感官评分为指标,评价了不同保鲜剂处理后的鲜切冬瓜贮藏过程中品质的变化,确定了不同保鲜剂的适宜质量浓度。在单因素实验的基础上,进行正交实验,得到复合保鲜剂的最佳配比。结果表明,复合保鲜剂:0.12%柠檬酸+0.5%D-异抗坏血酸钠+0.8%乳酸钙可使鲜切冬瓜的保鲜期达16 d。
In order to prolong the storage of the fresh-cut wax gourd, different concentrations of citric acid, D -sodium erythorbate, and calcium lactate were used as the preservative. The hardness, browning index, and sensory score were the indexes, the effect of different preserva-tives were evaluated to choose their suitable concentration. According to the results of single fac-tor test, orthogonal test was performed, and the best ratio of compound preservatives was ac-quired. The results showed that：0. 10% citric acid prolonged shelf life of fresh-cut wax gourd to 12 d, 0. 5% D-sodium erythorbate prolonged shelf life of fresh-cut wax gourd to 10 d, 1. 0% calcium lactate prolonged shelf life of fresh-cut wax gourd to 10 d, compound preserva-tive：0 . 12% citric acid ＋ 0 . 5% D-sodium erythorbate ＋ 0 . 8% calcium lactate prolonged shelf life of fresh-cut wax gourd up to 16d.
出处
《大连民族学院学报》
CAS
2015年第3期219-223,共5页
Journal of Dalian Nationalities University
基金
"十二五"国家科技支撑计划项目(2012BAD38B05)
国家自然科学基金项目(31172009)
中央高校基本科研业务费专项资金资助项目(DC12010302)
关键词
冬瓜
鲜切
保鲜剂
wax gourd
fresh - cut
preservation
