本文選題：大蒜 + 微波脫臭　； 參考：《河北工程大學》2017年碩士論文

【摘要】：現(xiàn)今利用化學防腐劑對鴨梨進行保鮮最為常見,操作也相對簡單,但是殘留的化學物質(zhì)嚴重威脅人體健康,還容易造成環(huán)境污染。很多研究證明大蒜提取物可以應(yīng)用在蔬果保鮮方面,然而大蒜提取物的臭味嚴重影響了蔬果的風味。因此研究如何給大蒜提取物脫臭,利用脫臭大蒜提取物對鴨梨進行保鮮具有較高的實用和經(jīng)濟價值。大蒜脫臭方法為普通加熱法、酸液加熱法、微波脫臭法和試劑脫臭法。通過試驗確定各種脫臭方法一般工藝。通過感官評價法和定硫法分別測定各種方法的脫臭效果和大蒜素保留率,確定最佳脫臭方法為微波脫臭法。微波脫臭法具體工藝通過正交試驗進行優(yōu)化。微波加熱最佳脫臭工藝條件為:將100g大蒜置于pH3.0的檸檬酸溶液中浸泡1h,功率600W的微波處理1min,然后在絞碎機里絞碎,離心180s,最后得到脫臭大蒜提取物。以微波脫臭方法制備的脫臭大蒜提取物進行抑菌試驗,研究其對引起鴨梨采后貯藏期腐敗微生物生長繁殖的抑制效果,結(jié)果表明脫臭大蒜提取物有較好的抑菌效果。對脫臭大蒜提取物和殼聚糖混復配液對鴨梨保鮮效果進行了初步研究。鴨梨經(jīng)不同配比的復配液涂抹后,測定鴨梨的失重率、SOD活性、MDA含量、Vc含量、可滴定酸度、腐爛率數(shù)值變化,結(jié)果表明,3%的脫臭大蒜提取物和2%的殼聚糖復配液涂膜對鴨梨的抑菌保鮮效果最佳。
[Abstract]:Nowadays, chemical preservatives are used to keep Yali pear fresh, and the operation is relatively simple. However, the residual chemicals are serious threats to human health and easy to cause environmental pollution. Many studies have shown that garlic extract can be used to keep fruits and vegetables fresh, but the odour of garlic extract seriously affects the flavor of fruits and vegetables. Therefore, it is of high practical and economic value to study how to deodorize garlic extract and use deodorized garlic extract to keep Yali pear fresh. The methods of garlic deodorization are ordinary heating, acid heating, microwave deodorization and reagent deodorization. The general process of deodorization is determined by experiments. The effect of deodorization and the retention rate of allicin were determined by sensory evaluation method and sulfur determination method respectively. The optimum deodorization method was determined as microwave deodorization method. The specific process of microwave deodorization was optimized by orthogonal test. The optimum deodorization conditions were as follows: 1 h immersion of 100g garlic in citric acid solution of pH3.0 and microwave treatment of 600W for 1 min, then chopped in a grinder, centrifuged for 180s, finally obtained the extract of deodorized garlic. The antimicrobial effect of the extracts of deodorized garlic prepared by microwave deodorization was studied. The results showed that the extracts of deodorized garlic had better bacteriostasis effect on the growth and reproduction of spoilage microorganisms in postharvest storage of Yali pear. The effect of the mixture of deodorized garlic extract and chitosan on the preservation of Yali pear was studied. The weight loss rate, SOD activity, MDA content, titratable acidity and decay rate of Yali pear were determined by smearing the mixture solution with different proportions, the content of VC, the titratable acidity and the decay rate of Yali pear were determined. The results showed that 3% deodorized garlic extract and 2% chitosan film had the best effect on the bacteriostasis and preservation of Yali pear.
【學位授予單位】：河北工程大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS255.3

【參考文獻】

相關(guān)期刊論文 前10條

1 何寶欣;何敏玲;方靖琳;李海帆;余京蓉;李瑞姣;;大蒜茶飲料的關(guān)鍵技術(shù)研究與工藝優(yōu)化[J];食品科技;2016年04期

2 李新霞;趙東升;耿晶;張海波;陳堅;;大蒜活性成分與硫化氫的關(guān)系研究[J];新疆醫(yī)科大學學報;2014年01期

3 張衛(wèi)民;張珊珊;孫爭濤;;不同處理的大蒜粗提物對楊梅的保鮮作用[J];食品科技;2011年12期

4 張珊珊;胡安勝;王彬;宋瑞雪;;不同處理的大蒜粗提物對新鮮草莓的保鮮作用初探[J];食品科技;2011年01期

5 王s，

本文編號：1925913