低糖糖姜赋型与保质技术的研究  

Study on the shape and quality maintenance of low sugar ginger

作　　者：李维新[1,2] 任香芸[1,2] 何志刚[1,2] 林晓姿[1,2] 梁璋成[1,2] 

机构地区：[1]福建省农产品(食品)加工重点实验室,福建福州350003 [2]福建省农业科学院农业工程技术研究所,福建福州350003

出　　处：《食品工业科技》2015年第4期224-226,共3页Science and Technology of Food Industry

基　　金：福建省科技计划重点项目(2007S0010);福建省科技计划重点项目-星火计划(2011S0090)

摘　　要：为解决低糖糖姜加工中外观变形、保质期短的技术问题,实验筛选了低糖糖姜的多糖类复合赋型剂,研究了赋型对产品细胞结构的影响,并采用正交实验优化了降低产品水分活度的配方。结果表明:在低糖糖姜加工的糖液中添加0.2%复合多糖FG-2赋型,产品的外观饱满度达到95.6%,其细胞显微结构能很好地解释赋型的机理和效果;添加0.60%的氯化钠、0.90%的甘油和0.20%的柠檬酸钠,能使产品的水分活度从0.733降低到0.676,实现产品无防腐剂的长期保藏。To solve the technical problems such as shape deformation and short shelf life of low sugar ginger product,polysaccharide excipent of low sugar ginger was selected,the influnce of shape maintenance on cellular structure of product was studied,and the formula reduced the water activity of low sugar ginger was optimized by the orthogonal exeperiment. The results showed that the shape satiation of low sugar ginger kept95.6% with 0.2% compound polysaccharide FG-2 as the excipeent,and its cellular structure could explain the mechenism and the effect of shape maitenance. The water activity of product redued to 0.676 from 0.733 by adding 0.6% sodium chloride,0.9% glycerin and 0.2% citric acid sodium,the product could be long storage without preservatives.

关 键 词：低糖型糖姜 赋型 保质 

分 类 号：TS264.22[轻工技术与工程—发酵工程]