论文部分内容阅读
本实验用保鲜液浸泡甜玉米后沥干贮藏,以总糖含量、维生素C含量、水分含量、感官评定为指标,并用正交实验优化保鲜液成分配比。结果表明:保鲜液中各添加剂的浓度越高效果越好,其中壳聚糖的含量对贮藏效果的影响最显著。且保鲜袋包装的贮藏效果优于真空包装。考虑到甜玉米贮藏的经济性和安全性,确定甜玉米保鲜液的最佳配比为:壳聚糖浓度1.2%,山梨酸钾浓度2%,维生素C浓度0.8%,室温下可储存大约15天。
In this experiment, the sweet corn was soaked in the preservative solution for storage, and the total sugar content, vitamin C content, moisture content and sensory evaluation were taken as indexes, and the orthogonal experiment was used to optimize the proportioning of fresh liquid. The results showed that the higher the concentration of each additive in the preservative solution was, the better the effect was. The content of chitosan had the most significant effect on the storage effect. And storage bag packaging better than vacuum packaging. Taking into account the economy and safety of sweet corn storage, the optimal ratio of fresh corn preservative liquid is determined as follows: chitosan concentration 1.2%, potassium sorbate concentration 2%, vitamin C concentration 0.8%, room temperature can store about 15 day.