无硫低糖杏脯保藏性研究  

Study on the Preservation of Low Sugar Preserved Apricot Without Sulfur

作　　者：王加园 加卫 何丽红 WANG Jiayuan;JIA Wei;HE Lihong(Ningxia Technical College of Wine and Desertification Prevention,Yinchuan 750199,China)

机构地区：[1]宁夏葡萄酒与防沙治沙职业技术学院,宁夏银川750199

出　　处：《现代食品》2021年第13期83-87,共5页Modern Food

摘　　要：本项目采用鲜杏为原料,应用最新研究成果制作无硫低糖杏脯,并对影响产品保藏性的相关因素进行研究,分析水分活度Aw对杏脯品质及微生物稳定性的影响,及微波照射对制品微生物的抑制作用。试验结果表明,用功率为650 W的微波照射Aw为0.80真空包装的无硫低糖杏脯120 s,产品常温下储藏180 d后微生物指标符合国家卫生标准,且无返砂、褐变、干缩现象,感官品质较好。This project aims to use fresh apricots as raw materials to progress sulfur-free and low-sugar apricot by applying the latest research,in addition,to study factors related to influence on product preservation.The paper also focus on analysing impacts of apricots qualities and microbial stabilities influenced by Water Activity Aw,as well as,examining inhibitory action of product microbes irradiated by microwave.The test apparently shows that vacuum packed sulfur-free and low-sugar apricots with Aw(indicated 0.80)irradiated by 650 W microwave in 120 s,the microbial index of the product under room temperature after storing 180 d is strictly up to national food safety standards,which presents that the product not only have no sand return、browning reaction and shrinkage but also appears a good sensory quality.

关 键 词：杏脯 水分活度 微波 保藏性 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]