可食性复合膜的质量对黄冠梨贮藏期品质的影响_食品科学与工程.rar

摘要:本实验以魔芋粉、大豆分离蛋白、液体石蜡等作为原料制备了魔芋粉/液体石蜡、大豆分离蛋白/液体石蜡两种复合膜，研究了在4±1℃贮藏条件下，不同种类的涂膜液对鲜切黄冠梨失重率、总糖、VC等的影响。结果表明：在4±1℃贮藏14d期间内，涂膜处理的鲜切黄冠梨比空白组营养素损失明显减少。而魔芋粉/液体石蜡复合膜在保藏效果上较优，经魔芋粉/液体石蜡复合膜处理过的鲜切黄冠梨的失重率为6.074%，比空白对照少损失0.206%。另外总糖含量比空白对照多8.60%，果胶含量比空白对照多16.9%，VC比空白对照多15.4%。在贮藏14d期间中，第6d贮藏效果最佳，失重率为0.965%，总糖含量为14.37%，果胶含量为33.57%，VC含量为0.191%。说明涂膜处理能保持较低的失重率，保证了黄冠梨的新鲜度，对延长鲜切黄冠梨货架期效果明显。

关键词 鲜切黄冠梨；涂膜；失重率；抗氧化性

Abstract:This experiment in konjac powder, soy protein isolated, liquid paraffin wax as raw materials such as the preparation of the konjac powder/liquid paraffin, two kinds of soybean protein isolate/liquid paraffin composite membrane, studied in 4±1℃ storage conditions, different kinds of liquid coating for fresh-cut pear of crested weightlessness rate, total sugar, VC, etc. Results showed that: in the 4±1℃ within 14 d during storage, coating processing of fresh cut crested pear nutrient losses than the blank group was obviously reduced. Konjac powder/liquid paraffin composite membrane on the preservation effect is best, the konjac powder/liquid paraffin composite film processing of fresh cut crested pear weightlessness rate was 6.074%, the loss of 0.206% less than ck. And total sugar content than ck 8.60%, pectin content than ck 16.9%, VC 15.4% than ck. During the storage of 14 d, 6 d storage effect is best, the weightlessness rate was 0.965%, total sugar content is 14.37%, pectin content was 33.57%, the VC content of 0.191%. That coating processing can keep low weightlessness rate and ensures the crested pear fresh, to extend the shelf life of fresh-cut crested pear effect is obvious.

Keywords  Fresh cut crown pear  Coating film  Weightlessness  Antioxidant activity