Abstract
Fresh-keeping and preservation flavor of fresh food corn was studied by using the household flavoring agent (sucrose, salt, white vinegar) by using the household flavoring agent (sucrose, salt, white vinegar). [Methods] Using L9(33) orthogonal test to configure a certain concentration of sucrose, salt, vinegar composite impregnating solution, and packaging with polyethylene film,the effect of pretreatment liquid with different concentration ratio on water content, weight loss rate, sensory quality, soluble sugar content and total colony number of fresh food corn in storage period were tested.[Results] Sugar, salt, vinegar has good effect on fresh-keeping and preservation flavor, the single factor test showed that when the fresh corn was soaked in sugar, salt and vinegar(the mass concentrations were 1,10,10g / L, respectively) for 10 min,sensory score was the highest , the mitigation of water content and the inhibition of microbial growth rate are most obvious.The results of orthogonal test showed that the best effect of fresh-keeping and preservation flavor was obtained ,after soaking in mixed liquid of 2,9 and 13 g/L with sugar, salt and white vinegar respectively for 10 min. [Conclusion] After a specific concentration of sucrose, salt, white vinegar solution can effectively inhibit the deterioration of the quality of fresh food corn,play the role of preservation and prolong the storage period.
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Claims 4
Claim · model-written summary
A sugar, salt and vinegar soak at 1, 10 and 10 g/L for 10 minutes gave the highest sensory score.
- Taxon
- fresh corne0
- Treatment
- soaked in sugar, salt and vinegar(the mass concentrations were 1,10,10g / L, respectively) for 10 mine0
- Outcome
- sensory scoree0
- Direction
- higheste0
Not reportedComparator
Verbatim
e0“when the fresh corn was soaked in sugar, salt and vinegar(the mass concentrations were 1,10,10g / L, respectively) for 10 min,sensory score was the highest”
Claim · model-written summary
The same soak had the most obvious mitigation of water content loss.
- Taxon
- fresh corne0
- Treatment
- soaked in sugar, salt and vinegar(the mass concentrations were 1,10,10g / L, respectively) for 10 mine0
- Outcome
- mitigation of water contente0
- Direction
- most obviouse0
Not reportedComparator
Verbatim
e0“when the fresh corn was soaked in sugar, salt and vinegar(the mass concentrations were 1,10,10g / L, respectively) for 10 min,sensory score was the highest , the mitigation of water content and the inhibition of microbial growth rate are most obvious”
Claim · model-written summary
The same soak most obviously inhibited microbial growth rate.
- Taxon
- fresh corne0
- Treatment
- soaked in sugar, salt and vinegar(the mass concentrations were 1,10,10g / L, respectively) for 10 mine0
- Outcome
- inhibition of microbial growth ratee0
- Direction
- most obviouse0
Not reportedComparator
Verbatim
e0“when the fresh corn was soaked in sugar, salt and vinegar(the mass concentrations were 1,10,10g / L, respectively) for 10 min,sensory score was the highest , the mitigation of water content and the inhibition of microbial growth rate are most obvious”
Claim · model-written summary
A mixed solution of 2, 9 and 13 g/L sugar, salt and white vinegar for 10 minutes gave the best fresh-keeping and flavour result.
- Taxon
- Fresh Cornt0
- Treatment
- soaking in mixed liquid of 2,9 and 13 g/L with sugar, salt and white vinegar respectively for 10 mine0
- Outcome
- fresh-keeping and preservation flavore0
- Direction
- beste0
Not reportedComparator
Verbatim
e0“the best effect of fresh-keeping and preservation flavor was obtained ,after soaking in mixed liquid of 2,9 and 13 g/L with sugar, salt and white vinegar respectively for 10 min”
t0“Fresh Corn”
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