固态二氧化氯缓释保鲜剂的制备及其对鲜切西兰花的保鲜效果OA北大核心CSTPCD
Preparation of Solid Chlorine Dioxide Slow-release Preservative and Its Preservation Effect on Fresh-cut Broccoli
为研制一种用于鲜切西兰花保鲜的高稳定性缓释型固态二氧化氯保鲜剂,以亚氯酸钠为主要材料,酒石酸为活化剂,羧甲基纤维素钠、聚丙烯酰胺和碳酸氢钠为缓释剂,氯化钠和氯化钙为稳定剂,采用单因素结合正交试验进行配比优化保鲜剂配方.结果表明,二氧化氯缓释保鲜剂的最优质量配比为亚氯酸钠∶酒石酸∶碳酸氢钠∶氯化钠∶氯化钙∶羧甲基纤维素钠∶聚丙烯酰胺为2∶3∶1∶1∶0.6∶2.5∶0.4,二氧化氯气体的缓释时间高达15 d.该保鲜剂有效地延缓了鲜切西兰花黄化,保持了较高硬度、可溶性固形物(TSS)和叶绿素含量,显著(P＜0.05)降低了失重率,从而维持良好的鲜切西兰花贮藏品质,延长其货架期.
In order to develop a high stability slow-release solid chlorine dioxide preservative for fresh-cut broccoli preservation,sodium chlorite was used as the main material,tartaric acid was used as activator,sodium carboxymethyl cellulose,polyacrylamide and sodium bicarbonate were used as slow-release agents,sodium chloride and calcium chloride were used as stabilizers.And the formula of preservative were optimized by single factors combined with orthogonal test.The results showed that the optimal mass ratio of chlorine dioxide slow-release preservative was sodium chlorite∶tartaric acid∶sodium bicarbonate∶sodium chloride∶calcium chloride∶sodium carboxymethyl cellulose:polyacrylamide=2∶3∶1∶1∶0.6∶2.5∶0.4,and the slow-release time of chlorine dioxide gas was up to 15 d.The preservative effectively delayed the yellowing of fresh-cut broccoli,maintained higher hardness,soluble solids and chlorophyll content,significantly(P＜0.05)reduced weight loss rate,thereby maintaining good storage quality of fresh-cut broccoli and extending its shelflife.
张玉萍;王文亮;王延圣;贾卫亮;孟伦;李兴凯;李凡宾;周庆新;弓志青;崔文甲;史君彦
山东省农业科学院农产品加工与营养研究所,山东济南 250100||天津科技大学食品科学与工程学院,天津 300450山东省农业科学院农产品加工与营养研究所,山东济南 250100山东省农业科学院农产品加工与营养研究所,山东济南 250100||山东农业大学食品科学与工程学院,山东泰安 271000山东狮克现代农业投资有限公司,山东菏泽 274018郓城县李集镇农业发展服务中心,山东菏泽 274712
轻工业
二氧化氯缓释保鲜剂鲜切西兰花
chlorine dioxideslow releasepreservativefresh-cutbroccoli
《食品工业科技》 2024 (020)
312-319 / 8
山东省重点研发计划项目(2021CXGC010809);山东省科技型中小企业创新能力提升工程项目(2023TSGC0058).
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