摘要
哈密瓜表面被涂覆不同浓度的壳聚糖后，在５０ ±０５ ℃条 件下贮 藏，并 与气 调 包装 组对照。实验中测 定了失 重率、腐烂 率、呼吸速 率、糖含量及电导率 等理化 指标，最后 确定：２ ％ 的 壳聚糖中加少量添加 剂涂覆于 哈密瓜 的表面，凉 干后再真空包装，能有效防止哈密瓜的腐烂、延长贮藏期，所贮藏的瓜风味良好。
After Hamimelons'surface is coated by several concentration solution of chitose.It is preserved at the temperature of 5.0±0.5 ℃.The effect is compared with that of the Hamimelons with atmospher control packing.We determined the following facters:rate of lost weigh,rate of rottnenness,breath rate and total suger cotent and electric conductivity etc.The conclution is that 2%chitose solution with a little of additives and vacum packing not only can protect Hamimelons from rottnenness but also can prolong the preservation time of Hamimelons.The preserved melons' flavour is very good Absfracet:chiose,Hamimelon,Preservationigment.The highest pigment values of fermentation liquid in 1 liter reactor and 5 liter reactor are 380.7u/ml and 371.4u/ml respectively,the fermentation time is 84h.
出处
《食品科技》
CAS
北大核心
1999年第5期55-56,共2页
Food Science and Technology
关键词
壳聚糖
哈密瓜
贮藏
工艺条件
ywords:air lift reactor
Monascus pigment
feed batch culture
