| 磨盘柿脱涩优化条件筛选 |
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| 引用本文： | 张鹏,李江阔,陈绍慧,张平,周志江. 磨盘柿脱涩优化条件筛选[J]. 食品科技, 2012, 0(10): 53-57 |
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| 作者姓名： | 张鹏 李江阔 陈绍慧 张平 周志江 |
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| 作者单位： | 天津大学化工学院;国家农产品保鲜工程技术研究中心,天津农产品采后生理与贮藏保鲜重点实验室 |
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| 基金项目： | “十二五”国家科技支撑资助项目(2012BAD38B01);天津市自然科学基金项目(11JCYBJC08500);天津市农业科技成果转化与推广项目(201002020);天津市农业科学院院长基金项目(12004) |
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| 摘 要： | 为了探讨磨盘柿最佳的脱涩条件,通过正交试验对CO2全脱涩、CO2二段法脱涩和真空包装脱涩条件进行优化。结果表明,CO2全脱涩条件:环境温度为25℃、CO2浓度为90%、脱涩时间24h;CO2二段法脱涩条件:环境温度为18～20℃、网套包装、90%CO2脱涩24h后再放置24h;真空包装脱涩条件:环境温度为18～20℃、真空度0.08MPa、脱涩时间10d。
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| 关 键 词： | 磨盘柿 脱涩 CO2浓度 真空包装 网套包装 |
Screen the de-astringent optimal condition of Mopan persimmon |
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| ZHANG Peng,LI Jiang-kuo,CHEN Shao-hui, ZHANG Ping,ZHOU Zhi-jiang. Screen the de-astringent optimal condition of Mopan persimmon[J]. Food Science and Technology, 2012, 0(10): 53-57 |
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| Authors: | ZHANG Peng LI Jiang-kuo CHEN Shao-hui ZHANG Ping ZHOU Zhi-jiang |
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| Affiliation: | 1 (1.School of Chemical Engineering and Technology of Tianjin University, Tianjin 300072; 2. National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin Key Laboratory of Post-harvest Physiology and Storage of Agricultural Products, Tianjin 300384) |
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| Abstract: | In order to explore the optimal de-astringent condition of Mopan persimmon, the optimal condition of CO2 complete de-astringency, CO2 two segment de-astringency and vacuum packaging de-astringency were studied by orthogonal test. The result showed that CO2 complete de-astringent condition was ambient temperature of25℃, CO2 concentration of 90% and de-astringent time of24 h, CO2 de-astringent of two stage method was ambient temperature from 18℃ to20℃, packaging of plastic net andplacement24 h after 90% CO2 de-astringent24 h, and vacuum packaging de-astringent condition was ambient temperature from 18℃ to20℃, vacuum degree of 0.08 MPa and de-astringent time of 10 d. |
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| Keywords: | Mopan persimmon de-astringency CO 2 concentration vacuum packaging plastic net packaging |
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