基于油水协同调控的蒲菜冷冻保鲜关键技术及机理研究

关键词：蒲菜；冷冻保鲜；保脆；油包水乳化；单硬脂酸甘油酯；冰晶抑制中图分类号：TS255.3 文献标志码：A 文章编号：1674-0270（2026）01-0154-04DOl: 10.16043/j.cnki.cfs.2026.01.039

Research on Key Technologies and Mechanisms of Freezing Preservation for Typha latifolia L. Based on Oil-Water Synergistic Regulation

ZHU Guohong (Huai'an Kangdele Food Co., Ltd., Huai'an 223211, China)

Abstract: Typha latifolia L.,as an aquatic vegetable, has an extremely high postharvest water content ( > 5 % ). Conventional frezing leads tocellaricecrystal damage,resulting in asoft texture and lossofcommercial value paper thawing. This study innovatively proposes afreshnessand crispness preservationtreatment method basedonthe synergistic efect of dehydration by an oil-phase medium and emulsified encapsulation.Thecore processofthis method is as folows.Clean Typha latifolia L. is briefly immersedinsoyeanoilat130~160 C to remove partofthefree water; tentransferrd tolardat3045 ΔC containing glycerylmonostearate (2~4g/kg)for immersion,forminga water-in-oil emulsified protectivesystem; subsequentlyvacuumpackaged and subjected to a hot-water activation treatment at (90±5)cC ; finally,rapidly cooled and stored frozen at (-10±2)C Experimentalresultsshow that Typha latifoliaL. processedbythis technique,after6monthsoffrozenstorage andsubsequent cooking uponthawing, exhibits no significant diference incrisp and tender texture compared to fresh samples,with he retention rate of major nutrients exceeding 85% . This paper systematically elucidates the mechanism of regulating water state andinhibitingicecystalgrowthtroughoilpretreament,providinganefectiveandindustrializablnewtechnolgialpathway for the long-term frezing preservation of high-moisture fruits and vegetables.

Key Words: Typha latifoliaL.; cryopreservation; preservationofcispnes; water-n-ilemulsion; gycerylmonostearate; ice crystal inhibition

蒲菜，又名香蒲、蒲草，为香蒲科水生植物，其幼嫩茎部是淮扬菜系中备受推崇的特色时蔬。（剩余5305字）