| 碱式次氯酸镁对鲜切荸荠护色保鲜效果研究 |
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| 引用本文： | 邓靖,王建辉,李文,周瑜.碱式次氯酸镁对鲜切荸荠护色保鲜效果研究[J].包装工程,2016,37(5):20-23,49. |
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| 作者姓名： | 邓靖 王建辉 李文 周瑜 |
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| 作者单位： | 湖南工业大学,株洲,412007;长沙理工大学湖南省水生资源食品加工工程技术研究中心,长沙,410004 |
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| 基金项目： | 国家自然科学基金 （31501538）；湖南省教育厅项目 （14B050， 15C0412）；中国博士后科学基金 （2015M580707）；湖南省科技厅项目 （2015RS4047）；长沙理工大学湖南省水生资源食品加工工程技术研究中心开放基金 （2015GCZX03） |
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| 摘 要： | 目的探索碱式次氯酸镁(BMH)对鲜切荸荠的护色效果。方法将鲜切荸荠进行托盘化包装,并在包装中放入BMH小包装袋,通过观测鲜切荸荠的黄化情况来研究BMH对鲜切荸荠的护色效果。结果当BMH小包的质量为4 g时,鲜切荸荠的黄化率较低;控制鲜切荸荠表面的水分也有利于抑制黄化;低温有利于鲜切荸荠的保色,但在高温贮藏条件下可更清楚地看出BMH对鲜切荸荠的护色效果;BMH对鲜切荸荠失重和维生素C变化也有一定的抑制作用。结论 BMH可以用于鲜切荸荠的保鲜。
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| 关 键 词： | 鲜切荸荠 BMH 护色 |
| 收稿时间： | 2015/12/6 0:00:00 |
| 修稿时间： | 2016/3/10 0:00:00 |
Color-preserving Effect of Basic Magnesium Hypochlorite on Fresh Cut Chufa |
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| DENG Jing,WANG Jian-hui,LI Wen and ZHOU Yu.Color-preserving Effect of Basic Magnesium Hypochlorite on Fresh Cut Chufa[J].Packaging Engineering,2016,37(5):20-23,49. |
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| Authors: | DENG Jing WANG Jian-hui LI Wen and ZHOU Yu |
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| Abstract: | This work was aimed to explore the color-preserving effect of basic magnesium hypochlorite (BMH) on fresh cut chufa. The fresh cut chufa was placed in a plastic tray. A bag of BMH with blotting paper was put on the plastic tray. Then the plastic tray was packaged with PE film. The color-preserving effect was judged by yellowing of fresh-cut chufa. The results showed that the yellowing rate was the lowest when the amount of BMH was 4 g. The yellowing rate was lower at low moisture content of the surface of fresh-cut chufa. Meanwhile, there was a lower yellowing rate at low storage temperature. But the color-preserving effect of BMH was obvious at high temperature. Moreover, the changes of weightlessness rate and vitamin C content of fresh-cut chufa were slower than those of the control. In conclusion, BMH can be used in the preservation of fresh-cut chufa. |
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