溶菌酶涂膜保鲜蔬菜的研究 |
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引用本文: | 王明力,唐维媛,黄静,杨丽娜. 溶菌酶涂膜保鲜蔬菜的研究[J]. 贵州工业大学学报(自然科学版), 2003, 32(5): 29-32,36 |
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作者姓名: | 王明力 唐维媛 黄静 杨丽娜 |
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作者单位: | 1. 贵州工业大学发酵工程与生物制药省级重点实验室,贵州,贵阳,550003 2. 贵州工业大学化学与生物工程学院食品工程99级,贵州,贵阳,550003 |
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基金项目: | 贵州工业大学校基金,贵州工业大学校科合基字(2001年)203号 |
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摘 要: | 选用溶茵酶作为涂膜材料,对黄瓜进行涂膜保鲜,于室温下贮藏,分别测定黄瓜的失重率,Vc含量和叶绿素含量,并通过观察黄瓜在涂膜期间品质的变化,确定最佳涂膜配方,为黄瓜在室温下短期内贮藏及延长其货架期提供一种新方法。
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关 键 词: | 蔬菜 溶菌酶 涂膜保鲜 黄瓜 硬度 失水率 Vc 叶绿素 |
文章编号: | 1009-0193(2003)05-0029-04 |
Study on Lysozyme Coating Material in Preservation of Cucumbers |
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Abstract: | Cucumbers were kept fresh in a solution of lysozyme ester,which formed a coating on the surface of the cucumbers.The treated cucumbers were stored at room temperature,and their weight loss,vitamin C and total chlorophyll were measured during storage.The study of the effect of concentrations of coating agents on cucumber quality determines the optimum ingredients of coating material.As a result,a new method has been offered to prolong the storage period and the shelf life of cucumber at room temperature. |
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Keywords: | lysozyme cucumbers preservation keep fresh coating material |
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