速冻苹果块可食性涂膜技术研究

[目的]获得最适合速冻果蔬的涂膜液。[方法]配制不同浓度的壳聚糖、甘露聚糖和明胶的涂膜溶液,考察在不同解冻时间时不同涂膜液对速冻苹果切块失水率以及褐变程度的影响。[结果]3种不同浓度的涂膜液中,1.5%的壳聚糖涂膜液、1.7%的明胶涂膜液和1.0%的甘露聚糖涂膜液可较好地降低速冻苹果切块的失水率和褐变程度。[结论]综合比较,1.5%的壳聚糖涂膜液减少速冻果蔬汁液流失和降低褐变效果最好。

Research on Edible Film in Quick-frozen Apple Cubes

[Objective] To obtain the optimum film-coating solution for fruits and vegetables.[Method] Different concentrations of film-coating solution were prepared with chitosan,mannan and glutin to study their impact on the water-loss rate and browning degree of quick-frozen apple cubes under different defrosting time.[Result] 1.5% chitosan,1.7% glutin and 1.0% mannan as film-coating solution could effectively reduce the water-loss rate and browning degree of quick-frozen apple cubes.[Conclusion] After comparison,1.5% chitosan is the best to reduce the juice loss and browning degree of fruits and vegetables.