南五味子提取液复配剂涂膜对鸡蛋常温保鲜效果

南五味子提取液复配剂涂膜对鸡蛋常温保鲜效果
赵美美;于新;杨鹏斌;杨静
【期刊名称】《农业工程学报》
【年(卷),期】2012(028)022
【摘要】为延长鸡蛋的常温贮藏期,采用中药材南五味子乙醇提取液复配VC、柠檬酸及蔗糖脂肪酸酯、羧甲基纤维素和黄原胶制成抗菌乳状液,并对鸡蛋进行涂膜保鲜试验.结果表明,在30℃,贮藏5周,添加蔗糖脂肪酸酯的涂膜处理与对照的好蛋率分别为100％和11.23％,失重率分别为5.35％和16.08％,蛋黄指数分别为0.33和0.19,哈夫单位分别为54和43,浓蛋白含量分别为45.14％和23.09％,蛋清pH 值分别为8.67和9.29,浓稀蛋白比例分别为0.82和0.26,浓蛋白高度分别为3.4和2.39 mm.南五味子乙醇提取液复配物对鸡蛋的常温涂膜保鲜均有良好效果,其中,添加蔗糖脂肪酸酯的涂膜组保鲜效果最好.该文为中药涂抹鸡蛋保鲜提供依据.%To prolong the storage period of chicken eggs at room temperature, antibacterial emulsion were prepared through combining Chinese medicine Kadsura extract by ethanol, VC, citric acid, sucrose fatty acid ester, carboxymethyl cellulose and xanthan gum, which was coated on fresh eggs. The results showed that with 5-week storage at 30℃, the freshness, weight-loss rate, yolk index Haugh unit concentration of thick albumen (egg white) , pH value, dense-dilute albumen ratio, thick albumen height
of the chicken eggs coated with Chinese medicine Kadsura extract by ethanol combined with sucrose fatty acid ester were 100%, 5.35%, 0.33, 54, 45%, 8.67, 0.89 and 3.40 mm, while those of the control were
11.23%,16.08%, 0.19, 43, 23.09%, 9.29, 0.26 and 2.39 mm, respectively. The results suggested that this preservative coating film of kadsura extract exhibited an excellent effect on fresh-keeping of chicken eggs, The group added with sucrose fatty acid esters was the best one. This research provides a reference for preservation of eggs coated with Chinese medicine.
【总页数】7页(P269-275)
【作者】赵美美;于新;杨鹏斌;杨静
【作者单位】仲恺农业工程学院轻工食品学院,广州510225;仲恺农业工程学院轻工食品学院,广州510225;仲恺农业工程学院轻工食品学院,广州510225;仲恺农业工程学院轻工食品学院,广州510225
【正文语种】中文
【中图分类】TS205
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