摘要
Abstract
In this study,lettuce was used as the test material.By investigating the changes in the total number of colonies,sensory scores and other indicators during storage,the optimal extract species was selected from five plant extracts such as lotus leaves.The action mass concentration and action time of ε-polylysine and plant extracts in vegetable preservation were studied through single factor experiments,and on this basis,orthogonal experiments were carried out to screen out the best compound parameters of the two.The results showed that peppermint extract had better preservation effect than other extracts;the optimal mass concentration of ε-polylysine and peppermint extract under single factor test conditions was 0.6 g/L,and the action time was 20 minutes;under orthogonal test conditions,the optimal parameter of the compound preparation of ε-polylysine and peppermint extract was 0.6 g/L,PE mass concentration 0.6 g/L,and action time 22 minutes,under these action parameters,the ascorbic acid content in lettuce only lost 14.58%,and the sensory score was above 90,which greatly improved the preservation effect.关键词
生菜/ε-聚赖氨酸/植物提取物/保鲜/贮藏品质Key words
lettuce/ε-polylysine/plant extract/preservation/storage quality分类
轻工业
