| 低糖果脯降水分活性保藏的研究 |
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| 引用本文： | 乔旭光,陈兴泰.低糖果脯降水分活性保藏的研究[J].山东农业大学学报(自然科学版),1995,26(3):316-322. |
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| 作者姓名： | 乔旭光 陈兴泰 |
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| 作者单位： | 山东农业大学食品科学系 |
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| 摘 要： | 本研究提出了低糖苹果脯安全贮存的水分活度值，并比较了氯化钠、乙醇、甘油、丙二醇、柠檬酸、柠檬酸钠等６种溶质的降水分活性能力，结果表明，果脯水分含量在３０％－４０％之间时，氯化钠的降水分活性能力最强，进而对选定的３种降水分活性剂用量进行了优化，确定了低糖苹果脯安全贮存所需要的最适剂量，进而提出了低糖果脯保藏的新方法。
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| 关 键 词： | 低糖果脯 水分活度 贮藏 苹果脯 |
STUDY ON THE PRESERVATION OF LOW-SUGAR CANDIED APPLES BY THE METHOD OF AW-LOWERING |
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| Qiao Xuguang,Chen Xingtai,Chen Yilun,Sun Aidong,Ji Qingzhu.STUDY ON THE PRESERVATION OF LOW-SUGAR CANDIED APPLES BY THE METHOD OF AW-LOWERING[J].Journal of Shandong Agricultural University,1995,26(3):316-322. |
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| Authors: | Qiao Xuguang Chen Xingtai Chen Yilun Sun Aidong Ji Qingzhu |
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| Abstract: | Aw of safe preservation of low-sugar candied apples is presented and comparedwitn me Aw-lowering behavior of sodium chloride etnanol,glycerine,propanediol,citric acid and sodium citrate.The result shows that sodlum chloride has the best Aw -lowering behavior with the moisture content ranging from 30 to 40 per cent of candied apples.The effective quantity of using of aw-lowering regents was determined also.and the new method of preseration of low-sugar candied apples was presened. |
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| Keywords: | low-sugar candied apple water activity preservation |
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