| 添加剂对速冻龙眼裂果率的影响 |
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| 引用本文： | 林娇芬,林河通,潘裕添,庄远红.添加剂对速冻龙眼裂果率的影响[J].保鲜与加工,2009,9(1):15-16. |
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| 作者姓名： | 林娇芬 林河通 潘裕添 庄远红 |
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| 作者单位： | 漳州师范学院生物科学与技术系,福建,363000;福建农林大学食品科学学院,福州,350002 |
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| 基金项目： | 漳州师范学院院内课题（项目编号：sk06008） |
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| 摘 要： | 通过使用添加剂减少速冻龙眼生产过程中容易出现的裂果现象,将羧甲基纤维素钠(CMC-Na)、黄原胶和复合磷酸盐作为添加剂对速冻龙眼裂果率的影响进行研究,试验结果表明,0.6%的复合磷酸盐抗冻裂效果最好。
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| 关 键 词： | 速冻龙眼 添加剂 裂果率 |
Effect of Additive on Pericarp Cracking Percent of Deep-frozen Longan Fruit |
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| LIANG Zong-yu.Effect of Additive on Pericarp Cracking Percent of Deep-frozen Longan Fruit[J].Storage & Process,2009,9(1):15-16. |
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| Authors: | LIANG Zong-yu |
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| Institution: | 1 (1. Department of Biology; Zhangzhou Normal University; Fujian 363000; China; 2. College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002; China); |
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| Abstract: | Pericarp cracking always happened during production of deep-frozen longan fruit, and additives were used to solve this problem. Effect of the sodium carboxymethyl cellulose (CMC-Na), xanthan gum and compound phosphoric acid salt on the quality of deep-frozen longan fruit were studied. The results showed that, 0.6% compound phosphoric acid salt was the best to depress pericarp cracking percent. |
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| Keywords: | deep-frozen longan fruit additive pericarp cracking percent |
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