摘要
以莲藕为材料,研究了无水亚硫酸钠对鲜切莲藕的保鲜效果.结果表明,经过0.8%无水亚硫酸钠溶液处理后,在4℃条件下贮藏过程中,鲜切莲藕褐变度、失重率降低,Vc含量增加.鲜切莲藕经过无水亚硫酸钠处理在一定贮藏期时间能够保持贮藏品质.研究结果能够为提高鲜切莲藕的感官品质和营养价值提供理论支撑.
The effect of anhydrous sodium sulfite on fresh cut lotus root was studied.The results show that after treatment with 0.8%anhydrous sodium sulfite solution,the browning degree and weight loss rate of fresh-cut lotus root decreased and Vc content increased during storage at 4℃.The quality of fresh cut lotus root can be maintained in certain storage period after treatment with anhydrous sodium sulfite.The results can provide theoretical support for improving the sensory quality and nutritional value of fresh cut lotus root.
作者
张永清
叶贺敏
芦新月
刘江帆
肖付刚
ZHANG Yongqing;YE Hemin;LU Xinyue;LIU Jiangfan;XIAO Fugang(Henan Engineering Lab of Products and Equipments for Rapid Detection of Biomarkers,Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety,Food and Pharmacy College,Xuchang University,Xuchang 461000,China)
出处
《许昌学院学报》
CAS
2023年第5期67-69,共3页
Journal of Xuchang University
基金
河南省科技厅科技攻关项目(202102310468)
河南省大学生创新创业训练计划项目
许昌学院大学生创新创业训练计划项目。
关键词
无水亚硫酸钠
鲜切莲藕
褐变
保鲜
anhydrous sodium sulfite
fresh-cut lotus root
browning degree
retain freshness
