【摘要】 以豆渣为原料，采用酶法提取可溶性膳食纤维(SDF),再以SDF和壳聚糖为基材，以甘油、醋酸、L-抗坏血酸棕榈酸酯为添加剂制备绿色保鲜涂膜液，研究其对圣女果的保鲜效果。以感官评分为指标，在单因素试验的基础上通过正交试验优化涂膜液的配方。结果表明：最优涂膜液配方为甘油添加量1.50 g、壳聚糖添加量1.25 g、SDF添加量0.35 g、体积分数5%L-抗坏血酸棕榈酸酯溶液添加量1.25 g。在此条件下制得的涂膜液可将圣女果的有效保鲜期延长至15 d,表明豆渣SDF涂膜液对圣女果具有良好的保鲜效果。更多还原

【Abstract】 Using soybean residue as raw material, soluble dietary fiber(SDF) was extracted by enzymatic method. SDF and chitosan were used as substrates, and glycerol, acetic acid, and L-ascorbic acid palmitate were used as additives to prepare a green preservation coating solution. The preservation effect of coating solution on cherry tomatoes was studied. Taking sensory score as indicator, the formula of the coating solution was optimizedby orthogonal experiment based on single factor experiment.The results showed that the optimal coating solution formula was 1.50 g glycerol, 1.25 g chitosan, 0.35 g SDF, and 1.25 g L-ascorbic palmitate solution with a volume fraction of 5 %. The coating solution prepared under these conditions could extend the effective shelf life of the cherry tomato to 15 d, indicating that the soybean residue SDF coating solution had a good preservation effect on cherry tomato.更多还原