| 超微细化淀粉涂膜保鲜鸡蛋的研究 |
| |
| 引用本文： | 谢静,傅国栋,赵思明.超微细化淀粉涂膜保鲜鸡蛋的研究[J].农产品加工．学刊,2011(11):55-58. |
| |
| 作者姓名： | 谢静 傅国栋 赵思明 |
| |
| 作者单位： | 华中农业大学食品科技学院,湖北武汉,430070 |
| |
| 摘 要： | 以超微细化淀粉为材料涂膜新鲜鸡蛋,通过单因素试验和正交试验,确定制备超微细化淀粉涂膜液的最佳条件,比较超微细化淀粉与液体石蜡、大豆蛋白和壳聚糖的保鲜效果。结果表明,超微细化淀粉涂膜液可以有效的减少鸡蛋的失质量;超微细化淀粉涂膜液的最佳条件是淀粉球磨15 h,质量分数为5.67%,pH值为6,此条件下超微细化淀粉保鲜鸡蛋的效果差于液体石蜡而优于大豆蛋白和壳聚糖。
|
| 关 键 词： | 超微细化淀粉 鸡蛋 涂膜保鲜 |
Ultrafine Starch Coating Preservation on Eggs |
| |
| Xia Jing,Fu Guodong,Zhao Siming.Ultrafine Starch Coating Preservation on Eggs[J].Nongchanpin Jlagong.Xuekan,2011(11):55-58. |
| |
| Authors: | Xia Jing Fu Guodong Zhao Siming |
| |
| Institution: | (College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070,China) |
| |
| Abstract: | The coating process of ultrafine starch on fresh egg is studied based on single-factor and orthogonal experiment in this paper.And the coating preservation results of ultrafine starch is compared with paraffin liquid,chitosan,Soybean protein. The results indicate that coating of ultrafine starch is effective in reducing water loss.Starch milled for 15 h,a concentration of 5.67% and pH 6 is the best coating condition of ultrafine starch solution.The fresh-keeping effect of it is less effective than paraffin liquid,but better than chitosan,and soybean protein. |
| |
| Keywords: | ultrafine starch eggs coating preservation |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
