摘要
采用质量分数为1%羧甲基壳聚糖、0.8%海藻酸钠和0.8%纳米二氧化硅为原料配置成复合保鲜液,对新鲜草莓进行涂膜处理。以草莓的腐烂率、失重率、硬度、可溶性固体含量、抗坏血酸含量、可滴定酸含量为指标进行保鲜效果分析。结果表明,复合保鲜液涂膜处理组的草莓保鲜效果最好,且随着羧甲基壳聚糖取代度的增大,复合涂膜的保鲜效果有一定的提升。该复合涂膜能够有效阻止草莓水分的散失和抑制代谢,可应用于草莓的保鲜。
The compound preservative solution was prepared by compound of carboxymethyl chitosan(1%), sodium alginate(0.8%) and nano SiO2(0.8%). The fresh strawberries were coated by this compound preservative solution. The rotting rate, weight loss ratio, hardness, soluble solids content, ascorbic content and titratable acid content were investigated for estimating preservation effect. The result showed that preservation effect of composite preservation liquid coating strawberries was significantly better than blank controller. Preservation effect of compound coating was improved with substitution of carboxymethyl chitosan. This compound coating can effectively prevent the loss of water in strawberry and inhibit metabolism of strawberry, which can be applied to preservation of strawberry.
作者
谭福能
金梦飞
TAN Funeng;JIN Mengfei(Chemical and Engineering Institute,Wenshan University,Wenshan 663000)
出处
《食品工业》
CAS
北大核心
2020年第2期155-158,共4页
The Food Industry
基金
国家级大学生创新训练计划项目(201711556022)
云南省教育厅科学研究基金项目(2017ZZX056).
关键词
草莓
羧甲基壳聚糖
海藻酸钠
纳米二氧化硅
取代度
保鲜
strawberry
carboxymethyl chitosan
sodium alginate
nano SiO2
degree of substitution
preservation
作者简介
通信作者:谭福能
