| 黄原胶单一膜及复合膜涂膜保鲜蒜米效果研究 |
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| 引用本文： | 李瑜,乔明武.黄原胶单一膜及复合膜涂膜保鲜蒜米效果研究[J].食品与发酵工业,2008,34(10). |
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| 作者姓名： | 李瑜 乔明武 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南,州,450002 |
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| 基金项目： | 河南省重点科技攻关项目 |
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| 摘 要： | 分别采用浓度为5.0、7.50、10.0g/L的黄原胶单一膜以及黄原胶-壳聚糖复合膜作为涂膜保鲜材料对大蒜米进行涂膜保鲜。在常温条件下研究单一膜和复合膜对蒜米贮藏期间主要理化特性变化的影响。结果表明:不同浓度的单一膜和复合膜都可有效抑制大蒜米的呼吸强度,保持大蒜米的水分含量、硬度、可滴定酸含量和还原糖含量。单一膜中10.0g/L的黄原胶保鲜大蒜米效果较好,黄原胶-壳聚糖复合膜的保鲜效果最为理想。
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| 关 键 词： | 黄原胶 大蒜 涂膜保鲜 |
Effect of Preservation of Garlic by Xanthan Gum Single Coating Films and Multiple Coating Films |
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| Li Yu,Qiao Mingwu.Effect of Preservation of Garlic by Xanthan Gum Single Coating Films and Multiple Coating Films[J].Food and Fermentation Industries,2008,34(10). |
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| Authors: | Li Yu Qiao Mingwu |
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| Abstract: | Different concentrations of 0.50%,0.75%,1.00% of Xanthan gum(Xg) and Xanthan-Chitoson complex film were used as the coating film to preserve garlic.The effect of different concentrations of both coating films on main physical-chemical characteristics changes of garlic during storage under common temperature was studied.The results showed that both single coating films and complex coating films could inhibit respiration strength,keep the moisture content,firmness,titratable acidity and deoxidizing saccharides content of garlic very well.Among different concentrations of single coating films,the 1.0% Xg had a better effect on preservation garlic.The complex coating films of Xanthan-Chitoson gum was the best coating film. |
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| Keywords: | Xanthan gum garlic coating preservation |
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