摘要
结合鲜切山药保鲜的研究背景,探究天然保鲜剂茶多酚在鲜切山药保鲜中的作用功效,以及使用茶多酚、壳聚糖、柠檬酸组成的复合保鲜剂对鲜切山药的保鲜效果。实验结果表明,茶多酚对鲜切山药起到一定的保鲜作用,能有效抑制内部褐变,延缓鲜切山药氧化速度,其中由0.1‰茶多酚、1.0%壳聚糖和1.8%柠檬酸组成的复合保鲜剂对鲜切山药保鲜效果最为显著。
In this paper,the fresh-keeping technology of fresh-cut yam was introduced briefly,and the effect of natural preservative tea polyphenol on fresh cut yam was explored,as well as the effect of compound preservative composed of tea polyphenol,chitosan and citric acid on fresh cut yam.The results show that the tea polyphenol has a certain fresh-keeping effect on fresh cut yam,which can inhibit the internal browning and delay the oxidation speed of fresh cut yam.Among nine compound preservatives,the compound preservative composed of 0.1‰tea polyphenol,1.0%chitosan and 1.8%citric acid show the most significant fresh-keeping effect on fresh-cut yam.
作者
郑丽萍
王皓
李玉玲
ZHENG Liping;WANG Hao;LI Yuling(School of Chemical Engineering and Food Science,Zhengzhou University of Technology,Zhengzhou,Henan 450044,China)
出处
《中州大学学报》
2020年第4期120-124,共5页
Journal of Zhongzhou University
基金
郑州工程技术学院大学生创新创业训练计划项目(201911068024)。
关键词
鲜切山药
茶多酚
复合保鲜剂
应用效果
fresh-cut yam
tea polyphenol
complex preservative
application effects
