速冻沙棘果TTT和PPP的研究毕业论文.doc

摘要
本试验以沙棘果为对象,研究沙棘果最佳的冻结和冻藏条件、。
冻结是将新鲜沙棘果经过一定的前处理后,分别在-10℃、-20℃和-30℃条件下进行冻结,使沙棘果中心温度降至冻结温度;冻藏是将在不同温度下冻结后的沙棘果分别在-10℃、-20℃和-30℃条件下进行贮藏。包装是将冻藏沙棘果用塑料包装和未包装两种形式进行包装。将新鲜沙棘果采用不同包装形式后对其进行VC与类黄酮指标的测定与分析。
沙棘果在-10℃、-20℃和-30℃%、%、%,沙棘果在-10℃、-20℃和-30℃%、%、%,%、%、%。试验证明,用成熟的沙棘果;采用塑料密封的包装;在-30℃为沙棘果冻结和冻藏有利于沙棘果品质的保存,沙棘果品质最佳。。
关键词:类黄酮;VC;冻结;冻藏;包装
Quick-freeze sea-buckthorn fruit and research
Abstract
This research take the sea-buckthorn fruit as the object, the research sea-buckthorn fruit best freeze and the cold storage condition, the best packing form as well as sea-buckthorn fruit's and the factor to the product quality influence.
After before the freeze is passes through the fresh sea-buckthorn fruit certain, processes, separately under - 10℃, - 20℃ and - 30℃ the condition carries on the freeze, causes the sea-buckthorn fruit center temperature to drop to the freezing temperatures; The cold storage is freezes after the different temperature the sea-buckthorn fruit separately under - 10℃, - 20℃ and - 30℃ the condition carries on the cold storage. The packing is deep-freezes the sea-buckthorn fruit and has not packed with the plastic packing two forms to carry on the packing. Uses the different packing form after the fresh sea-buckthorn fruit carries on VC and the flavanone target determination and the analysis to it.
The sea-buckthorn fruit after - 10℃, - 20℃ and - 30℃ the condition freezes its juice outflow quantity percentage respectively is %, %, %, the sea-buckthorn fruit under - 10℃, - 20℃ and - 30℃ the condition deep-freezes one year later theVC survival rate respectively is %, %, %, the flavanone survival rate respectively is %, %, %. The experiment proved that with mature sea-buckthorn fruit; Uses the plastic seal the packing; In - 30℃ is adva