[目的]研究乳清蛋白可食性膜对圣女果贮藏品质的影响.[方法] 以乳清废液为主要材料制备乳清蛋白膜,并将其用于圣女果的保鲜. [结果] 制膜的最佳配方为固液比1∶8,甘油添加量0.2%,干燥温度80 ℃.经乳清蛋白涂膜处理后的圣女果,在20 ℃下的贮藏品质明显提高.[结论]乳清蛋白可食性膜在一定程度上减缓了圣女果腐烂、失重、变软,具有一定的保鲜作用;而添加了山梨酸钾的乳清蛋白膜对圣女果的保鲜效果明显优于未添加山梨酸钾的乳清蛋白膜.%[ Objective ] The research aimed to study the effect of whey protein edibal film on the storage quality of cherry tomatoes. [ Method]Whey which was wasted was used as the main material to prepare whey protein film, and used for cherry fruit preservation. [ Result] The best formula membrane was solid-to-liquid 1: 8, glycerol additive amount 0. 2％, drying temperature 80 ℃. After the cherry tomatoes were coating by whey protein,the storage quality at 20 ℃ was improved significantly. ［Conclusion] Whey protein film could slow down the cherry tomatoes become decay, weight loss, soft,and it had better effect on preservation. Whey protein film which was added potassium sorbate had better fresh effect.
展开▼
