食品工业科技2024，Vol.45Issue(20)：312-319,8.DOI:10.13386/j.issn1002-0306.2023110159
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
Preparation of Solid Chlorine Dioxide Slow-release Preservative and Its Preservation Effect on Fresh-cut Broccoli
摘要
Abstract
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.关键词
二氧化氯/缓释/保鲜剂/鲜切/西兰花Key words
chlorine dioxide/slow release/preservative/fresh-cut/broccoli分类
轻工纺织引用本文复制引用
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..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[J].食品工业科技,2024,45(20):312-319,8.基金项目
山东省重点研发计划项目(2021CXGC010809) （2021CXGC010809）
山东省科技型中小企业创新能力提升工程项目(2023TSGC0058). （2023TSGC0058）
