| 鲜切西瓜复合保鲜剂的优化 |
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| 引用本文： | 张超,焦艳,赵晓燕,马越,曾雅丽,李喜宏. 鲜切西瓜复合保鲜剂的优化[J]. 食品科技, 2012, 0(4): 18-22 |
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| 作者姓名： | 张超 焦艳 赵晓燕 马越 曾雅丽 李喜宏 |
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| 作者单位： | 北京市农林科学院蔬菜研究中心;食品营养与安全教育部重点实验室,天津科技大学 |
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| 基金项目： | 现代农业产业技术体系(西甜瓜)项目 |
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| 摘 要： | 开发一种可以有效延长鲜切西瓜货架期的复合保鲜剂。采用响应面分析法优化鲜切西瓜最佳复合型保鲜剂配比,并进一步采用模糊综合评价法对上述结果进行验证。结果,两种方法优化的结果相近,为乳酸钙浓度2.37%、柠檬酸浓度1.58%和抗坏血酸浓度1.84%。该复合保鲜剂可以有效保持鲜切西瓜的品质,将鲜切西瓜货架期延长2d。
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| 关 键 词： | 鲜切西瓜 乳酸钙 柠檬酸 抗坏血酸 复合保鲜剂 |
Optimization of composite preservative for fresh-cut watermelon |
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| ZHANG Chao,JIAO Yan,ZHAO Xiao-yan,MA Yue,ZENG Ya-li,LI Xi-hong. Optimization of composite preservative for fresh-cut watermelon[J]. Food Science and Technology, 2012, 0(4): 18-22 |
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| Authors: | ZHANG Chao JIAO Yan ZHAO Xiao-yan MA Yue ZENG Ya-li LI Xi-hong |
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| Affiliation: | 1.Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097;2.Key Laboratory of Food Nutrition and Safety(Tianjin University of Science & Technology),Ministry of Education,Tianjin 300457) |
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| Abstract: | A composite preservative for fresh-cut watermelon was optimized.The composite preservative was optimized by the response surface analysis and fuzzy comprehensive evaluation,respectively,by the analysis of firmness,respiratory rate,soluble solids content and pH of the fresh-cut watermelon.The result of the response surface analysis was further validated by the result of the fuzzy comprehensive evaluation.The optimal composite preservative was calcium lactate of 2.37%,citrate acid of 1.58% and ascorbic acid of 1.84%.The optimal composite preservative helps to keep the quality of fresh-cut watermelon,extent the shelf life of 2 days. |
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| Keywords: | fresh-cut watermelon calcium lactate citrate acid ascorbic acid composite preservative |
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