鲜切哈密瓜网购产品护色保鲜包装研究
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摘要
以市售哈密瓜为原料,常温下,配置不同浓度的盐、糖、醋溶液对鲜切哈密瓜进行浸泡处理后,选用3种不同的薄膜进行包装,通过每两天对鲜切哈密瓜的失重、色差等指标进行测试并判断其保鲜情况。实验结果表明:不同浓度的盐、糖、醋溶液对新鲜哈密瓜的保鲜效果不同,当采用质量分数为0.7%的盐、质量分数为1.1%的醋、质量分数为0.1%的糖浸泡液进行浸泡处理并采用15FPPE薄膜进行袋包装时,对鲜切哈密瓜具有很好的保鲜效果。本实验得到的最优工艺条件能够明显延长鲜切哈密瓜在常温下的贮藏时间,从而带来可观的经济效益。
Cantaloupe was used as the raw material and soaked in solutions of different concentrations of salt,sugar and vinegar at room temperature. Three different films were selected for packaging,while weight loss,color and other indexes were tested every three days for the judgment of preservation condition. The results showed that different concentrations of salt,sugar,vinegar solution had different effects on fresh-keeping of the melon. With the mass fraction of salt of 0.7%,vinegar of 1.1%,sugar of 0.1% and packed in 15 FPPE film,fresh-keeping effect for fresh cut cantaloupe was good. The storage time of fresh cut cantaloupe under normal temperature could obviously be prolonged under the said optimal conditions,so as to produce considerable economic benefits.
Cantaloupe was used as the raw material and soaked in solutions of different concentrations of salt,sugar and vinegar at room temperature. Three different films were selected for packaging,while weight loss,color and other indexes were tested every three days for the judgment of preservation condition. The results showed that different concentrations of salt,sugar,vinegar solution had different effects on fresh-keeping of the melon. With the mass fraction of salt of 0.7%,vinegar of 1.1%,sugar of 0.1% and packed in 15 FPPE film,fresh-keeping effect for fresh cut cantaloupe was good. The storage time of fresh cut cantaloupe under normal temperature could obviously be prolonged under the said optimal conditions,so as to produce considerable economic benefits.
引文
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[14]张燕,杨福馨,周颖.糖含量对海带浆包装体系稳定性的影响[J].包装学报,2014,6(3):31-34.ZHANG Yan,YANG Fuxin,ZHOU Ying.Influence of Different Concentration of Sugar on Stability of Kelp Paste Packaging System[J].Packaging Journal,2014,6(3):31-34.
[15]杨福馨,张燕,周颖.酸含量对海带浆包装体系稳定性的影响[J].包装学报,2014,6(1):5-9.YANG Fuxin,ZHANG Yan,ZHOU Ying.The Influence of Acid Contents on Stability of Kelp Paste Packaging System[J].Packaging Journal,2014,6(1):5-9.
[16]蒋硕,杨福馨,马雅婕.鱿鱼保鲜包装技术研究[J].包装学报,2013,5(4):39-42.JIANG Shuo,YANG Fuxin,MA Yajie.Research of Squid's Film Packaging Preservation Technology[J].Packaging Journal,2013,5(4):39-42.
[17]中华人民共和国卫生部.食品安全国家标准食品微生物学检验菌落总数测定:GB/T 4789.2-2016[S].北京:中国标准出版社,2016:2-4.The Ministry of Health of People's Republic of China.National Food Safety Standard Food Microbiologica Examination:Aerobic Plate Count:GB/T 4789.2-2016[S].Beijing:Standard Press of China,2016:2-4.
[18]杨丽英,庞晖,马国顺.正交设计在微生物发酵试验中的应用[J].佳木斯大学学报(自然科学版),2008,26(6):859-861.YANG Liying,PANG Hui,MA Guoshun.The Application of Orthogonal Design in Experiment of Microorganism Fermentation[J].Journal of Jiamusi University(Natural Science Edition),2008,26(6):859-861.
[2]陈晓华.中国农业统计资料[J].中国蔬菜,2006(2):42.CHEN Xiaohua.Chinese Agricultural Statistics[J].Chinese Vegetables,2006(2):42.
[3]刘新有,南海娟,郝亚勤,等.鲜切苹果贮藏期间微生物生长模型研究[J].河南农业科学,2007(3):88-90.LIU Xinyou,NAN Haijuan,HAO Yaqin,et al.Research on Microorganism Growth Model During Fresh-cut Apple Storage[J].Journal of Henan Agricultural Sciences,2007(3):88-90.
[4]郑林彦,韩涛,李丽萍.国内切割果蔬的保鲜研究现状[J].食品科学,2005,26(增刊1):125-127.ZHENG Liny an,HAN Tao,LI Liping.The Present Situation of Study on Fresh-Cut Products[J].Food Science,2005,26(S1):125-127.
[5]汪国超,徐伟民,张麟.果蔬保鲜方法的研究进展[J].包装学报,2011,3(4):57-61.WANG Guochao,XU Weimin,ZHANG Lin.Advance in Preservation Methods for Fruits and Vegetables[J].Packaging Journal,2011,3(4):57-61.
[6]陈言楷,陆东和.切割果蔬保鲜研究现状及发展趋势[J].福建果树,2003(1):24-27.CHEN Yankai,LU Donghe.Status and Development Trend of Cutting Fruits and Vegetables Preservation[J].Fujian Fruit Tree,2003(1):24-27.
[7]孙炳新,杨金玲,赵宏侠,等.鲜切果蔬包装的研究现状与进展[J].食品工业科技,2013,34(7):392-396.SUN Bingxin,YANG Jinling,ZHAO Hongxia,et al..Advance in Packaging of Fresh-Cut Fruit and Vegetables[J].Science and Technology of Food Industry,2013,34(7):392-396.
[8]廖小军,胡小松.果蔬的最少加工处理及研究现状[J].食品与发酵业,1998,24(6):39-41.LIAO Xiaojun,HU Xiaosong.A Review on the Minimal Process of Fruits and Vegetables[J].Food and Fermentation Industry,1998,24(6):39-41.
[9]范贤贤,田密霞,姜爱丽,等.鲜切果蔬表面微生物侵染途径及控制[J].保鲜与加工,2009(2):15-17.FAN Xianxian,TIAN Mixia,JIANG Aili,et al.Infection Pathway and Controlling Methods of Microorganism in Fresh-Cut Fruits and Vegetables[J].Storage and Process,2009(2):15-17.
[10]罗海波,姜丽,余坚勇,等.鲜切果蔬的品质及贮藏保鲜技术研究进展[J].食品科学,2010,31(3):307-311.LUO Haibo,JIANG Li,YU Jianyong,et al..Current Advances in Preservation Technology of Fresh-Cut Fruits and Vegetables[J].Food Science,2010,31(3):307-311.
[11]魏丽娟,杨福馨,武军,等.PGFE/BOPP防雾薄膜的制备与性能研究[J].食品与机械,2016,32(6):185-188.WEI Lijuan,YANG Fuxin,WU Jun,et al.Fabrication and Characterization of Polyglycerol Fatty Acid Ester/Biaxially Oriented Polypropylene Antifogging Film[J].Food and Machinery,2016,32(6):185-188.
[12]黄夏,潘嫣丽,唐婷,等.不同包装材料对鲜切哈密瓜保鲜效果的影响[J].南方农业学报,2011,42(12):1536-1539.HUANG Xia,PAN Yanli,TANG Ting,et al.FreshKeeping Effects of Different Packaging Materials on Freshcut Hami Melon[J].Journal of Southern Agriculture,2011,42(12):1536-1539.
[13]周任佳,乔勇进,王海宏,等.不同保鲜膜包装对鲜切哈密瓜品质的影响[J].华东师范大学学报(自然科学版),2012,6:131-138.ZHOU Renjia,QIAO Yongjin,WANG Haihong,et al.Effect of Different Preservative Film Packages on the Quality of Fresh-Cut Hami Melons[J].Journal of East China Normoal University(Natural Science),2012,6:131-138.
[14]张燕,杨福馨,周颖.糖含量对海带浆包装体系稳定性的影响[J].包装学报,2014,6(3):31-34.ZHANG Yan,YANG Fuxin,ZHOU Ying.Influence of Different Concentration of Sugar on Stability of Kelp Paste Packaging System[J].Packaging Journal,2014,6(3):31-34.
[15]杨福馨,张燕,周颖.酸含量对海带浆包装体系稳定性的影响[J].包装学报,2014,6(1):5-9.YANG Fuxin,ZHANG Yan,ZHOU Ying.The Influence of Acid Contents on Stability of Kelp Paste Packaging System[J].Packaging Journal,2014,6(1):5-9.
[16]蒋硕,杨福馨,马雅婕.鱿鱼保鲜包装技术研究[J].包装学报,2013,5(4):39-42.JIANG Shuo,YANG Fuxin,MA Yajie.Research of Squid's Film Packaging Preservation Technology[J].Packaging Journal,2013,5(4):39-42.
[17]中华人民共和国卫生部.食品安全国家标准食品微生物学检验菌落总数测定:GB/T 4789.2-2016[S].北京:中国标准出版社,2016:2-4.The Ministry of Health of People's Republic of China.National Food Safety Standard Food Microbiologica Examination:Aerobic Plate Count:GB/T 4789.2-2016[S].Beijing:Standard Press of China,2016:2-4.
[18]杨丽英,庞晖,马国顺.正交设计在微生物发酵试验中的应用[J].佳木斯大学学报(自然科学版),2008,26(6):859-861.YANG Liying,PANG Hui,MA Guoshun.The Application of Orthogonal Design in Experiment of Microorganism Fermentation[J].Journal of Jiamusi University(Natural Science Edition),2008,26(6):859-861.