| 松茸菇涂膜保鲜技术的研究 |
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| 引用本文： | 黄德智,张玉苍,马英冲,赵吉祥. 松茸菇涂膜保鲜技术的研究[J]. 吉林工学院学报, 2007, 28(3): 350-353 |
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| 作者姓名： | 黄德智 张玉苍 马英冲 赵吉祥 |
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| 作者单位： | 大连工业大学化学工艺系 辽宁大连116034 |
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| 摘 要： | 以新鲜松茸菇为实验原料,研究不同组成的保鲜液对松茸菇保鲜效果的影响。结果表明,对松茸菇保鲜贮藏效果较好的膜液组成和浸泡时间为:植物复配液10%,明胶2.5%,壳聚糖2.5%,甘油1%,蔗糖1.5%,可溶性淀粉10%,乙醇及其它72.5%,浸泡时间20 min。
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| 关 键 词： | 松茸菇 褐变抑制剂 保鲜 |
| 文章编号： | 1006-2939（2007）03-0350-04 |
| 收稿时间： | 2007-05-11 |
| 修稿时间： | 2007-05-11 |
Study On edible film fresh-keeping of trichototma matsutake sing |
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| HUANG De-zhi,ZHANG Yu-cang,MA Ying-chong,ZHAO Ji-xiang. Study On edible film fresh-keeping of trichototma matsutake sing[J]. Journal of Jilin Institute of Technology, 2007, 28(3): 350-353 |
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| Authors: | HUANG De-zhi ZHANG Yu-cang MA Ying-chong ZHAO Ji-xiang |
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| Affiliation: | Department of Chemical Technology, Dalian Polytechnic University, Dalian 116034, China |
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| Abstract: | With fresh trichototma matsutake sing(TMS) as raw material,fresh-keeping effects of different composition fresh-keeping liquid to TMS is studied.The results show that the optimal makeup of the liquid is: 10% complex plant liquor,2.5% isinglass,2.5% chitosan,1% glycerol,1.5% sucrose,10% dissoluble starch,72.5% ethanol etc,20 minute soaking. |
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| Keywords: | trichototma matsutake sing browning inhibitor fresh-keeping. |
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