包装技术论文：壳聚糖涂膜保鲜竹笋的技术研究

包装技术论文：壳聚糖涂膜保鲜竹笋的技术研究

摘  要

本文选用壳聚糖、亚硫酸钠、CaCl2作为复合涂膜剂处理小竹笋，在4℃、相对湿度94%的条件下研究了涂膜对小竹笋贮藏过程时的保鲜效果。首先通过单因素实验，根据感官评分和失重率确定了壳聚糖复合涂膜剂各组分的浓度范围，再通过正交实验来优化复合涂膜剂的配方，最后分析经优化的壳聚糖涂膜剂处理的小竹笋，在贮藏过程中，其感官评分、失重率、呼吸强度、纤维素、氨基酸总量等的变化。
试验结果表明：通过单因素实验确定出壳聚糖浓度范围为1.2%～1.8%、CaCl2浓度范围为5%～7%、亚硫酸钠浓度范围为0.8g/L～1g/L时对竹笋保鲜有较好的效果。用正交实验优化保鲜竹笋的复合涂膜剂配方为1.5%的壳聚糖、0.8g/1L的亚硫酸钠、6%的CaCl2，经该配方涂膜剂处理小竹笋，其感官评分、失重率、呼吸强度、纤维素、氨基酸总量的变化速度跟对照组相比均低于空白对照组，保鲜效果较好，在4℃、相对湿度94 %的条件下能贮藏25d，跟对照组相比保鲜期延长10d。
 
关键词：涂膜，竹笋，保鲜效果，壳聚糖
ABSTRACT

In this paper, the chitosan, sulfite, CaCl2 were selected as a composite film to coat on small bamboos, at 4℃, 94%RH.The effect of chitosan, CaCl2, Sulfite on the preservation of small bamboos was studied. Firstly, the concentration of chitosan, CaCl2 , sulfite were identified according to the sensory score and weight loss through the single-factor test. Then the composite film formula was identified through the orthogonal experiment. Finally, the kiwifruit`s sensory score, weight loss, respiration rate changes, cellulose, total amino acid which the composite film were coated were analysised.
    The results showed that 1.2%~1.8% chitosan, 5% to 7% CaCl2, 0.8g/L ~ 1g/L sodium were better for preservation on small bamboo was chosen according to the single-factor test. Through the Orthogonal experiment, the composite film of formula was identifed 1.5% chitosan, 0.8g/L sulfite, 6% CaCl2 . the small bamboos which the composite film preserved, the rate of change sensory score, weight loss, respiration rate, Cellulose, Total amino acid were lower than the blank group. At 4℃, relative humidity of 94 percent small bamboos which the composite film preserved could be storaged to 25d, but the blank group only can be storaged 10d.

Keywords: coating, bamboo shoots, fresh effect, chitosan

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