水分活性对低糖麻笋脯贮藏性的影响  

Effects of Water Activity on Storage of Low-sugar Preserved Sinocolamus Latiflorus

作　　者：曹玉兰[1] 江天宝[1] 陆则坚[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《保鲜与加工》2006年第3期21-23,共3页Storage and Process

摘　　要：水分活性(Aw)是影响低糖果脯贮藏性的重要因素之一。通过单因素与多因素正交试验对低糖笋脯水分活性(Aw)的影响因素进行了探讨,并且研究了不同Aw对笋脯贮藏性的影响。结果表明,含水量、含糖量对低糖笋脯Aw均有显著影响(P<0.05);Aw<0.700的低糖笋脯经过包装杀菌后,贮藏期可达6个月以上。Aw is an important issue for storage of low-sugar preserved fruit. Single-factor and muhiple factor designs were used for researching effect-factor of Aw. Effects of different Aw on storage of low-sugar preserved sinocolamus latiflorus was also studied . The results showed that water contents and sugar contenls have significant effect on Aw of low-sugar preserved sinocolamus latiflorus （P〈 0.05 ）. Packaged low-sugar preserved sinoeolamus latiflorus of Aw〈0.700 can be storaged for six months.

关 键 词：低糖麻笋脯 水分活性 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]