CN101185460A - 有机复合型食品果蔬保鲜剂及其制备方法 - Google Patents
有机复合型食品果蔬保鲜剂及其制备方法 Download PDFInfo
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Abstract
Description
试验产品 | 新鲜槟榔 | |||||||||||||||
产地 | 海南三亚 | |||||||||||||||
实验环境 | 常温保鲜(临产季) | 高温高湿保鲜(产季) | 冷藏保鲜(高温高湿状) | 自然存放(高温高湿状) | ||||||||||||
封存产品重量(克) | 250 | 380 | 210 | 150 | ||||||||||||
水分含量(%) | 57.8 | 57.8 | 57.8 | 57.8 | ||||||||||||
水分活性值(Aw) | 0.84 | 0.84 | 0.84 | 0.84 | ||||||||||||
使用保鲜剂量(g) | 3 | 4.5 | 2.5 | - | ||||||||||||
保存时间(天) | 4 | 7 | 15 | 20 | 3 | 8 | 12 | 15 | 6 | 25 | 40 | 50 | 4 | 7 | - | - |
试验时温度(℃) | 20 | 23 | 21 | 24 | 27 | 26 | 29 | 32 | 5 | 5 | 5 | 5 | 27 | 26 | - | - |
试验湿度(RH) | 62 | 58 | 78 | 68 | 72 | 67 | 78 | 65 | 55 | 55 | 55 | 55 | 72 | 67 | - | - |
色泽 | 碧绿 | 碧绿 | 碧绿 | 古铜色 | 碧绿 | 碧绿 | 碧绿 | 古铜色 | 碧绿 | 碧绿 | 碧绿 | 古铜色 | 表皮皱 | 霉变严重 | - | - |
手感 | 无变 | 无变 | 无变 | 变软 | 无变 | 无变 | 无变 | 变软 | 无变 | 无变 | 无变 | 变软 | 变硬 | 变软 | - | - |
拆袋气味 | 清香 | 清香 | 清香 | 发酵味 | 清香 | 清香 | 清香 | 发酵味 | 清香 | 清香 | 清香 | 发酵味 | 无味 | 发臭 | - | - |
湿度影响 | 无 | 水气微 | 无 | 有水珠 | 淡黄水气 | 无 | 无 | 有水珠 | 无 | 无 | 水气微 | 有水珠 | 脱水严重 | 霉烂 | - | - |
吸收CO2总量(ml/g) | 230 | 吸收完 | 吸收完 | 吸收完 | 346 | 吸完 | 吸收完 | 吸收完 | 192 | 吸收完 | 吸收完 | 吸收完 | - | - | - | - |
吸收C2H4总量(ml/g) | 2.27 | 吸收完 | 吸收完 | 吸收完 | 3.41 | 吸完 | 吸收完 | 吸收完 | 1.89 | 吸收完 | 吸收完 | 吸收完 | - | - | - | - |
吸收CO2极限(PPM) | 0 | - | - | - | 0 | - | - | - | 0 | - | - | - | - | - | - | - |
吸收C2H4极限(PPM) | 0 | - | - | - | 0 | - | - | - | 0 | - | - | - | - | - | - | - |
吸收CO2时间(天) | 4 | 3 | 6 | - | - | - | - | |||||||||
吸收C2H4时间(天) | 4 | 3 | 6 | - | - | - | - |
试验产品 | 新鲜板栗 | ||||||||||||||
产地 | 福建建瓯 | ||||||||||||||
实验环境 | 常温(非产季) | 高温高湿保鲜(产季) | 自然冷藏(高温高湿状) | 自然存放(高温高湿状) | |||||||||||
封存产品重量(克) | - | 295 | 110 | 86 | |||||||||||
水分含量(%) | - | 38 | 38 | 38 | |||||||||||
水分活性值(Aw) | - | 0.75 | 0.75 | 0.75 | |||||||||||
使用保鲜剂量(g) | - | 3.5 | - | - | |||||||||||
保存时间(天) | - | - | - | - | 4 | 25 | 55 | 90 | 4 | 25 | 55 | 90 | 6 | 14 | 30 |
试验时温度(℃) | - | - | - | - | 28 | 34 | 30 | 26 | 5 | 5 | 5 | 5 | 27 | 30 | 32 |
试验时湿度(RH) | - | - | - | - | 65 | 72 | 60 | 75 | 50 | 50 | 50 | 50 | 72 | 67 | 75 |
感观色泽 | - | - | - | - | 鲜艳 | 鲜艳 | 鲜艳 | 鲜艳 | 鲜艳 | 色暗 | 有变异 | 开始褐变 | 颜色发暗 | 发黑 | 霉变严重 |
手感 | - | - | - | - | 无变化 | 无变化 | 无变化 | 无变化 | 无变化 | 无变化 | 略变软 | 变软 | 无变化 | 变软 | 变软 |
拆袋气味 | - | - | - | - | 无异味 | 无异味 | 无异味 | 无异味 | 无异味 | 无异味 | 无异味 | 无异味 | 无异味 | 发出异味 | 发酵味 |
湿度影响 | - | - | - | - | 水气微 | 无 | 无 | 无 | 无 | 无 | 水气微 | 有水珠 | 无 | 干涩 | 脱水严重 |
吸收CO2总量(ml/g) | - | - | - | - | 259 | 吸收完 | 吸收完 | 吸收完 | - | - | - | - | - | - | |
吸收C2H4总量(ml/g) | - | - | - | - | 2.65 | 吸收完 | 吸收完 | 吸收完 | - | - | - | - | - | - | |
吸收CO2极限(PPM) | - | - | - | - | 0 | - | - | - | - | - | - | - | - | - | |
吸收C2H4极限(PPM) | - | - | - | - | 0 | - | - | - | - | - | - | - | - | - | |
吸收CO2时间(天) | - | 4 | - | - | - | - | |||||||||
吸收C2H4时间(天) | - | 4 | - | - | - | - | |||||||||
试验说明 | 本试验数据中由于板栗的采摘期为每年的8月底至9月中下旬期间,故本表中常温下的试样不做记录。另外,自然冷藏与自然存放条件下,板栗均不采用保鲜剂方式储存,故相关数据亦不做记录。 |
序号 | 储藏方式 | 储藏时间(天) | 品评项目单项平均得分 | 总平均得分 | 感观鉴定 | ||||
外观 | 香气 | 味道 | 手感 | 综合 | |||||
1 | 自然存放(29~35℃) | 70 | 4.5 | 4.5 | 4 | 4 | 4 | 4.2 | 色较好,局部长紫霉,头、根部尤为严重,须变黄、干。 |
180 | 0 | 0 | 0 | 0 | 0 | 0 | 色变白,杆体软,严重霉烂,须全变黄、干枯。 | ||
2 | 采用保鲜剂保鲜存放(29~35℃) | 70 | 4.9 | 4.8 | 4.7 | 4.7 | 4.7 | 4.76 | 色正常,杆体坚硬,须稍软,参味如初。 |
180 | 4.7 | 4.6 | 4.5 | 4.6 | 4.6 | 4.6 | 色略变黄,须稍干,杆体稍软,参味如初。 | ||
3 | 采用保鲜剂冷藏存放(5℃) | 70 | 4.9 | 4.8 | 4.7 | 4.8 | 4.8 | 4.8 | 色正常,杆体坚硬,须稍干,参味如初。 |
180 | 4.8 | 4.6 | 4.7 | 4.7 | 4.7 | 4.7 | 色正常,杆体坚硬,须稍干,参味如初。 | ||
试验说明 | l、以上表中得分结果是经有关科研单位、卫生部门及具有人参种植经验和人参销售等人员按照常规方法,采用5分制评分,对新鲜人参进行感官鉴定和品尝品评的结果;2、试验时温湿度:自然存放和保鲜剂保鲜存放的温度为29~35℃、湿度为62~78RH(%),采用保鲜剂冷藏存放的温度为5℃、湿度为55RH(%);3、以上均按双枝新鲜人参储存进行的试验对比,且所有方案均分别经过70天和180天存放或封存保鲜后拆封进行的相关性能测定结果。 |
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