摘要
为探明适宜鲜切莲藕安全无毒的保鲜方法,以鲜切莲藕为研究对象,用不同浓度的Nisin溶液结合柠檬酸在低温下(5℃)对鲜切莲藕进行处理,用蒸馏水的处理进行比较,并评价其感官品质,测定其含水量、VC含量、多酚氧化酶(PPO)活性和藕片白度。结果表明,用0.5%柠檬酸和250mg/kg Nisin混合溶液对鲜切莲藕进行处理,保鲜效果最好。
In order to explore a safe and nontoxic fresh-keeping method of fresh-cut lotus roots, the author treated fresh-cut lotus roots with various concentrations of Nisin solution combined with citric acid at low temperature （5℃） taking distilled water as the control. Through the evaluation of sensory quality, determination of water content, Ve, polyphenol oxidase （PPO） activity and lotus whiteness, it could be concluded that 250 mg/kg Nisin solution mixed with 0.5 % citric acid solution had the best fresh-keeping effect.
出处
《贵州农业科学》
CAS
北大核心
2012年第12期178-180,共3页
Guizhou Agricultural Sciences
关键词
NISIN
鲜切莲藕
保鲜剂
保鲜方法
Nisin
fresh-cut lotus root
preservative
fresh-keeping method
作者简介
杨霞（1990-），女，本科在读，从事食品贮藏保鲜与加工研究。E—mail：465102125@qq．com
通讯作者：王大平（1965-），男，教授，从事食品科学的教学与研究工作。E-mail：wdp600@126．com
