低糖苹果脯保藏性的探讨  

Study on the preservation of the low-sweet candied apple

作　　者：郭淼 

机构地区：[1]河南省南阳农业学校,南阳473000

出　　处：《江苏调味副食品》2004年第6期14-17,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：通过对用葡聚糖生产的低糖苹果脯在不同的AW 、微波照射、包装材料条件下细菌、霉菌、酵母菌产生情况的分析 。In the process of the low-sweet candied apple with glucose, different bacteria, moulds and different leavening germs will come out with different microwave irradiation and packaging materials. By analyzing all these situations, this article points out the best preservation condition for the candied apple.

关 键 词：低糖苹果脯 保藏 低糖果脯 包装材料 酵母菌 葡聚糖 霉菌 微波照射 细菌 分析 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]