期刊论文

中文

中国酿造

0254-5071

2019

38

11

175-178

10.11882/j.issn.0254-5071.2019.11.035

现代农业产业技术体系资助项目(CARS-08-D-3)。

本校为第一机构

该实验研究晒干和烘干木瓜丝酱腌产品在37℃条件下35 d储存期内脆度的变化,分析脆度与浸泡时间、纤维素、果胶、纤维素酶、果胶酶的相关性。结果表明:木瓜丝浸泡时间越长,脆度降低越快,浸泡24 h产品在储存期内可以保持较好的脆度。木瓜丝酱腌产品在37℃条件下35 d储存期内,纤维素含量呈缓慢上下波动的变化趋势,纤维素酶酶活呈缓慢上升趋势,二者变化均无显著性差异(P>0.05);果胶含量呈现下降趋势,果胶酶含量呈上升趋势。晒干和烘干木瓜丝产品中果胶与脆度的相关系数分别为0.926和0.856,呈显著正相关(P

The changes of brittleness of pickled shredded papaya(dried in the stove and dried in the sun)products were studied during 35 d storage period at 37℃,and the relationship between brittleness and soaking time,cellulose,pectin,cellulase,pectinase was analyzed.The results showed that the longer soaking time,the faster the brittleness decreased,and the brittleness could be maintained in the storage period after soaking for 24 h.During the storage period of 35 d at 37℃,the cellulose content of pickled shredded papaya product showed a slow fluctuat...