摘要
比较四种不同的耐热透明阻氧性包装材料对莲藕、马铃薯、牛蒡和芋头调理杀菌产品在常温贮藏过程中品质的影响。蔬菜经护色处理后,用透明包装材料进行真空包装,然后经高温杀菌,在常温避光的条件下贮存。根据贮存过程中蔬菜颜色品质的变化来判断包装材料阻氧性的高低。实验结果表明,四种透明包装材料阻氧性的高低依次为含丙烯酸树脂层、蒸汽沉积氧化硅、充填纳米无机物和蒸汽沉积氧化铝的包装材料。因此,含丙烯酸树脂层的材料对调理蔬菜杀菌产品氧化变色的影响最小,是目前最佳的耐热透明阻隔性包装材料。
The effects of four kinds of oxygen-barrier packaging materials,which are heat-resisting and transparent,on the quality of lotus root,potato,burdock and taro which were processed by retort method during their storage were compared.The processed vegetables after color-protective treatment,vacuum package and high-temperature sterilization were kept under room temperature and in shade.The oxygen-barrier capacity of the packaging materials was determined according to the degree of the color variation of the vegetables during their storage.It is indicated that oxygen-barrier capacities of the four kinds of packaging materials were those lined with acrylic acid resin layer,with silica-coated film,with inorganic nanocomposite and with vapor-deposited alumina in order.The effect of packaging material lined with acrylic acid resin layer on the color variation due to oxygen migration of the processed vegetables wasminimum.Therefore,it is the best heat-resisting and transparent packaging materials with oxygen-barrier capacity at present.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第6期332-335,共4页
Science and Technology of Food Industry
关键词
阻氧性
包装材料
蔬菜
氧化变色
oxygen-barrier capacity
packaging materials
vegetables
color variation due to oxidation
