食品科学 ›› 2002, Vol. 23 ›› Issue (2): 33-35.

• 基础研究 • 上一篇    下一篇

亲水性物质降低低糖果脯水分活性的研究

 杨春, 卢健呜   

  1. 山西省农业科学院综利所
  • 出版日期:2002-02-15 发布日期:2012-02-13

Lowering the Water Activity in Low -S ugar Preserved Fruit

 YANG  Chun, LU  Jian-Wu   

  • Online:2002-02-15 Published:2012-02-13

摘要: 低糖果脯的保存期欲达12个月以上需使其水分活性(Aw)降至0.65以下。通过研究不同浓度的柠檬酸、丙二醇等亲水性物质对低糖果脯Aw的影响,复合亲水性物质降低低糖果脯Aw的能力,以及同一亲水性物质对杏脯、山楂脯等低糖果脯Aw的影响,最后明确亲水性物质与低糖果脯Aw的关系。

关键词: 低糖果脯, 水分活性, 亲水性物质, 降低

Abstract: It is necessary to lower water activity(Aw)in low -sugar preserved fruit down below0.65to keep it’ s quality upto 12-months.In order to determine the relationshipbetween t he water -affinity substances,such as citric acidandpropylene atdifferentconcentrations onthe Awinlow-sugar pre servedfruit,the capacity ofcomposite water -affinitysubstances tolowerAwinlo w -sugarpreservedfruits,andtheeffectofacertainwater -affinitysub stanceonthe Awinpreserved apricot and preserved haw.

Key words: Low -sugar preservedfruit , Activity of water , Water -affinity substance , Lower