潘梦垚,卢立新,孙昊,唐亚丽.温度对真空包装水煮毛竹笋贮藏品质的影响[J].包装工程,2013,34(1):22-25.
PAN Meng-yao,LU Li-xin,SUN Hao,TANG Ya-li.Effect of Temperature on Quality Degradation of Vacuum-packaged Boiled Mao Bamboo Shoot[J].Packaging Engineering,2013,34(1):22-25. |
| 温度对真空包装水煮毛竹笋贮藏品质的影响 |
| Effect of Temperature on Quality Degradation of Vacuum-packaged Boiled Mao Bamboo Shoot |
| 投稿时间：2012-11-08 修订日期：2013-01-10 |
| DOI： |
| 中文关键词: 温度 真空包装 水煮毛竹笋 品质 |
| 英文关键词: temperature vacuum packaging boiled mao bamboo shoot quality |
| 基金项目:江苏省高校科研成果产业化推进工程项目(JHB2012-25) |
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| 中文摘要: |
| 研究了不同温度条件下真空包装水煮毛竹笋的品质变化规律,测定了 22,33,43 ℃的温度条件下水煮笋的色泽和硬度,同时检测了水煮笋的蛋白质含量和维生素 C 含量,探讨了各指标的变化规律。 结果表明,温度升高加速了真空包装水煮笋品质的劣变,水煮笋的蛋白质损失和维生素 C 的降解均符合一级动力学反应。 |
| 英文摘要: |
| The quality degradation of vacuum-packaged boiled mao bamboo shoot stored under different temperature was studied. The color and hardness of bamboo shoot under 23 ℃ , 33 ℃ , and 43 ℃ were determined; at the same time the contents of protein and vitamin C were analyzed. The results showed that temperature accelerates the quality deterioration of vacuum-packed boiled bamboo shoots; the protein loss and degradation of vitamin C are consistent with first-order kinetic reaction. |
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