农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2014年
8期
4-6,11
,共4页
鲜切%山药%保藏性
鮮切%山藥%保藏性
선절%산약%보장성
fresh-cut%Chinese yam%preservation
以山药为试材，对其鲜切后进行不同保鲜液浸泡处理，采用保鲜膜包装和真空包装后，在冰箱冷藏5±1℃和室温14±2℃下保藏，通过保藏期间对产品进行感官评价研究其保藏性。结果表明，冷藏条件下采用保鲜膜包装，以保鲜液0.1% NaHSO3+1.0% NaCl+0.8% CaCl2处理后保藏效果最好；采用真空包装，以保鲜液0.3% NaHSO3+0.5%NaCl+1.0%CaCl2处理后保藏效果最佳。
以山藥為試材，對其鮮切後進行不同保鮮液浸泡處理，採用保鮮膜包裝和真空包裝後，在冰箱冷藏5±1℃和室溫14±2℃下保藏，通過保藏期間對產品進行感官評價研究其保藏性。結果錶明，冷藏條件下採用保鮮膜包裝，以保鮮液0.1% NaHSO3+1.0% NaCl+0.8% CaCl2處理後保藏效果最好；採用真空包裝，以保鮮液0.3% NaHSO3+0.5%NaCl+1.0%CaCl2處理後保藏效果最佳。
이산약위시재，대기선절후진행불동보선액침포처리，채용보선막포장화진공포장후，재빙상랭장5±1℃화실온14±2℃하보장，통과보장기간대산품진행감관평개연구기보장성。결과표명，랭장조건하채용보선막포장，이보선액0.1% NaHSO3+1.0% NaCl+0.8% CaCl2처리후보장효과최호；채용진공포장，이보선액0.3% NaHSO3+0.5%NaCl+1.0%CaCl2처리후보장효과최가。
In this experiment, taking yam as test material, the fresh-cut Chinese yam is treated with different fresh-keeping liquids and packed with cling film packaging and vacuum packaging, then stored in refrigerator 5 ±1 ℃ and ambient temperature 14±2℃. The preservation period of product is analyzed by sensory evaluation of its preservation. The results show that refrigerated conditions are as follows: 0.1% NaHSO3+1.0% NaCl+0.8% CaCl2 solution with fresh-keeping film package is the best set to keep fresh-cut common yam; and the same temperature conditions, 0.3% NaHSO3+0.5% NaCl+1.0% CaCl2 solution with vacuum package is the best set to keep fresh-cut common yam.
