壳聚糖涂膜包装对鲜切藕片保鲜效果的影响毕业论文推荐.docVIP

PAGE 本科毕业论文设计 壳聚糖涂膜包装对鲜切藕片保鲜效果的影响 摘要：以68万分子量的壳聚糖为成膜剂，4%的柠檬酸为溶剂配置成壳聚糖成膜液，再加入淀粉，抗坏血酸等添加剂，用浸渍的方法在鲜切藕片表面形成壳聚糖膜，然后使其在0~4℃环境下保存12天，通过测试藕片的失重率和腐烂率、总含糖量、褐变强度（BD）等指标进行保鲜效果研究分析。研究表明：用2%的壳聚糖涂膜对鲜切藕片具有良好的保鲜效果。 关键词：壳聚糖；涂膜；包装；鲜切；藕片；保鲜 Studied on the Preservation Effect of Fresh-cut Lactuca Satival Packaged Chitonsan Coating Abstract: To 680,000 for the molecular weight of chitosan into film, 4% citric acid dispose shell polyose Cheng Moye for the resolver, joins the starch again, chemical additivies and so on antiscorbutic acid, with the method which soaks is cutting the lotus root piece surface to form the shell polyose membrane fresh, then causes it to preserve for 12 days under 0~4℃ the environment, Through determination lotus root piece’s weightlessness rate and the decay rate, the total sugar content, the turning brown intensity(BD)， and so on activeness carry on maintain freshness the effect analysis. The research indicated: To cuts the lotus root piece with 2% shell polyose paint film to have good fresh maintains freshness the effect. Key words: Chitosan; Coating; Packing; fresh-cut; lotus root piece; Preservation 目 录 文献综述………………………………………………………………………………1 1 前言…………………………………………………………………………….5 1.1 莲藕的营养…………………………………………………………………5 1.2 莲藕的保鲜…………………………………………………………………5 1.3 壳聚糖成膜性及保鲜特性…………………………………………………5 1.3.1 成膜特性…………………………………………………………………5 1.3.2 气调性及保湿性…………………………………………………………6 1.3.3 抑菌性及防褐变作用……………………………………………………6 1.3.4 作为食品添加剂的载体…………………………………………………6 1.3.5 安全性与可食性…………………………………………………………7 1.4 壳聚糖的应用………………………………………………………………7 2 材料与方法………………………………………………………………………9 2.1实验材料………………………………………………………………………9 2.2试验方法……………………………………………………………………9 2.2.1原料的预处理……………………………………………………………9 2.2.2壳聚糖膜的制备及涂膜方法……………………………………………9 2.2.3测定指标和方法…………………………………………………………10 3结果分析…………………………………………………………………………10 3.1壳聚糖涂膜处理对藕片失重及腐烂率的影响……………………………10 3.2壳聚糖涂膜对鲜切藕片总糖含量的影响…………………………………11 3.3壳聚糖涂膜对鲜切藕片褐变（BD）的影响………………………………13 4小结与讨论………………………………………………………………………13 参考文献……………………………………………………………………15 致谢…………………………………