| 可食用膜保鲜阳山水蜜桃的初步研究 |
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| 引用本文： | 陈秀芳,许时婴.可食用膜保鲜阳山水蜜桃的初步研究[J].食品与发酵工业,1996(4):46-49. |
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| 作者姓名： | 陈秀芳 许时婴 |
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| 作者单位： | 无锡轻工大学食品科学与工程系 |
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| 摘 要： | 采用多糖（ＣＭＣ－Ｎａ）、蛋白质（ＳＰＩ）以及脂（硬脂酸）所形成的可食用膜，通过Ｌ_９（３~４）正交试验进行桃果实保鲜研究。极差分析表明：桃果实在贮藏期间的失重率主要受ＳＰＩ与ＣＭＣ－Ｎａ含量的控制，而ＣＭＣ－Ｎａ的含量是影响烂果率的主要因素。
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| 关 键 词： | 食用膜，水蜜桃 |
Study on Extending Shelf Life of Peaches Coated with Edible Film |
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| Chen Xiufang, Xu Shiying,Wang Zhang.Study on Extending Shelf Life of Peaches Coated with Edible Film[J].Food and Fermentation Industries,1996(4):46-49. |
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| Authors: | Chen Xiufang Xu Shiying Wang Zhang |
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| Abstract: | Peaches were coated with edible film made from polysaccharide(CMC-Na), protein (Soyprotein Isolate, SPI) and lipid(stearic acid) in order to extend its shelf life.The results showed that the content of CMC-Na and SPI were limited factors for peaches weight loss and the content of CMC-Na was also main factor to effect peaches decay during storage at amibient condition. |
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| Keywords: | Edible film Peaches |
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