降低低糖南瓜脯水分活度的研究  

Study on the Technology of Low Sugar Preserved Pumpkin

作　　者：赵亚[1] 石启龙[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255049

出　　处：《食品工业》2011年第1期30-31,共2页The Food Industry

基　　金：山东省高校科技计划项目(J09LC75)

摘　　要：研究了氯化钠、柠檬酸、壳聚糖、丙二醇、丙三醇和磷酸二氢钠等添加剂对低糖南瓜脯水分活度(aw)的影响,并通过正交试验筛选出降低南瓜脯aw的添加剂组合。结果表明,降低低糖南瓜脯aw的强弱顺序依次为丙二醇>柠檬酸>氯化钠>丙三醇>壳聚糖>磷酸二氢钠,0.2%柠檬酸和1.0%丙二醇具有较强的协同降低果脯aw的作用,能将低糖南瓜脯aw降低至0.60以下。The effects of sodium chloride,citric acid,chitosan,propanediol,glycerol,sodium dihydrogen phoshate on water activities of low-sugar preserved pumpkin were studied.Orthogonal experiment design was used to obtain optimum recipe to lower aw of low-sugar preserved pumpkin.The results showed that the sequence of capability reducing aw of low-sugar preserved pumpkin was propanediol,citric acid,sodium chloride,glycerol,chitosan,sodium dihydrogen phosphate.0.2 citric acid strongly cooperate with 1.0% propanediol,in decreasing aw of low-sugar preserved pumpkin with ultimate product aw below 0.6.

关 键 词：低糖 南瓜脯 水分活度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]