| 摘要: |
| 目的 探索碱式次氯酸镁（BMH）对鲜切荸荠的护色效果。方法 将鲜切荸荠进行托盘化包装，并在包装中放入 BMH 小包装袋， 通过观测鲜切荸荠的黄化情况来研究 BMH 对鲜切荸荠的护色效果。结果 当BMH小包的质量为4 g时， 鲜切荸荠的黄化率较低； 控制鲜切荸荠表面的水分也有利于抑制黄化； 低温有利于鲜切荸荠的保色， 但在高温贮藏条件下可更清楚地看出BMH对鲜切荸荠的护色效果； BMH对鲜切荸荠失重和维生素C变化也有一定的抑制作用。结论 BMH可以用于鲜切荸荠的保鲜。 |
| 关键词: 鲜切荸荠 BMH 护色 |
| DOI： |
| 分类号:TS255.3 |
| 基金项目:国家自然科学基金 （31501538）；湖南省教育厅项目 （14B050， 15C0412）；中国博士后科学基金 （2015M580707）；湖南省科技厅项目 （2015RS4047）；长沙理工大学湖南省水生资源食品加工工程技术研究中心开放基金 （2015GCZX03） |
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| Color-preserving Effect of Basic Magnesium Hypochlorite on Fresh Cut Chufa |
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DENG Jing1, WANG Jian-hui2, LI Wen1, ZHOU Yu1
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1.Hunan University of Technology， Zhuzhou 412007， China;2.Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources， Changsha University of Science and Technology， Changsha 410004， China
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| Abstract: |
| This work was aimed to explore the color-preserving effect of basic magnesium hypochlorite (BMH) on fresh cut chufa. The fresh cut chufa was placed in a plastic tray. A bag of BMH with blotting paper was put on the plastic tray. Then the plastic tray was packaged with PE film. The color-preserving effect was judged by yellowing of fresh-cut chufa. The results showed that the yellowing rate was the lowest when the amount of BMH was 4 g. The yellowing rate was lower at low moisture content of the surface of fresh-cut chufa. Meanwhile, there was a lower yellowing rate at low storage temperature. But the color-preserving effect of BMH was obvious at high temperature. Moreover, the changes of weightlessness rate and vitamin C content of fresh-cut chufa were slower than those of the control. In conclusion, BMH can be used in the preservation of fresh-cut chufa. |
| Key words: fresh-cut chufa BMH color-preserving |
