降低低糖枣糕水分活度模型的建立与应用  

Establishment and Application of Model for Reducing Water Activity of Low Sugar Jujube Cake

作　　者：叶峥 杨春[1] 张江宁[1] YE Zheng;YANG Chun;ZHANG Jiang-ning(Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030031,China)

机构地区：[1]山西农业大学山西功能食品研究院,山西太原030031

出　　处：《保鲜与加工》2023年第5期22-26,共5页Storage and Process

基　　金：山西省农业科学院优秀青年基金项目(YCX2020YQ14)。

摘　　要：为获得降低低糖枣糕水分活度的数学模型,通过试验筛选出适宜的水分活度(Aw)抑制剂组合,采用三因素二次回归正交旋转组合设计,研究3种水分活度抑制剂对降低低糖枣糕水分活度效果的影响。结果表明:适宜的低糖枣糕水分活度抑制剂组合为氯化钠、丙三醇和乳酸钠,其最佳组合配方为丙三醇添加量1.5%、氯化钠添加量1.5%、乳酸钠添加量3.0%,采用该水分活度抑制剂加工而成的低糖枣糕Aw为0.64。In order to obtain the mathematical model of reducing water activity of low sugar jujube cake,the suitable water activity(Aw)inhibitors combination was screened by tests.The effects of three kinds of water activity inhibitors on reducing water activity of low sugar jujube cake were studied by using three-factor quadratic orthogonal rotating combination design.The results showed that the appropriate combination of water activity inhibitors for low sugar ju⁃jube cake were sodium chloride,glycerin,and sodium lactate,and the optimal combination formula was:glycerin 1.5%,sodium chloride 1.5%,and sodium lactate 3.0%.The Aw value of the low sugar jujube cake prepared with the above Aw inhibitors was 0.64.

关 键 词：低糖枣糕 水分活度 抑制剂 数学模型 

分 类 号：TS202.3[轻工技术与工程—食品科学]