| 低糖板栗果脯加工过程中护色剂与亲水性物质的研究 |
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| 引用本文： | 王磊,张子德,李月玲,薛静.低糖板栗果脯加工过程中护色剂与亲水性物质的研究[J].保鲜与加工,2008,8(1):39-42. |
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| 作者姓名： | 王磊 张子德 李月玲 薛静 |
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| 作者单位： | 河北农业大学食品科技学院,保定,071001;河北农业大学食品科技学院,保定,071001;河北农业大学食品科技学院,保定,071001;河北农业大学食品科技学院,保定,071001 |
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| 摘 要： | 采用不同护色剂及不同亲水性物质组合对低糖板栗果脯加工过程中护色液及亲水性最佳组合进行了试验。结果表明，不同的护色液可有效地减轻或防止褐变的发生，通过正交试验确定护色液最佳配方为NaHSO30．5％、EDTA-2Na0．5％、柠檬酸0．4％和NaCl0．6％。亲水性物质最佳组合为乳酸钠0.3％、柠檬酸0.3％、丙二醇0．5％。当水分活度（Aw）降至0．65以下时可有效地延长低糖果脯贮藏期。
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| 关 键 词： | 板栗 低糖果脯 水分活度(Aw) 亲水性物质 护色 |
| 文章编号： | 1009-6221（2008）01-0039-04 |
| 收稿时间： | 2007-11-21 |
| 修稿时间： | 2007年11月21 |
Study on Color Protection and Water-affinty Substance in Making of Low-sugar Preserved Chestnut |
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| WANG Lei,ZHANG Zi-de,LI Yue-ling,XUE Jing.Study on Color Protection and Water-affinty Substance in Making of Low-sugar Preserved Chestnut[J].Storage & Process,2008,8(1):39-42. |
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| Authors: | WANG Lei ZHANG Zi-de LI Yue-ling XUE Jing |
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| Institution: | (College of food Science and Technology,Agricultural University of Hebei, Baoding 071001, China) |
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| Abstract: | Color protecting and water-affinity substances in the making of low-sugar preserved chestnut with fresh chestnut were studied.The results showed that the different protecting liquid could effectively restrain the occur of browing.According to orthogonal design,the best color protecting liquid was 0.5%NaHSO3,0.5% EDTA-2Na,0.4% citric acid,0.6%NaCl.It was necessary to lower water activity( Aw ) down below 0.65 to extend the quality of low-sugar preserved fruit,the best water-affinity substances was 0.3% lactate,0.3% citric acid,0.5% propylene. |
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| Keywords: | chestnut low-sugar preserved fruits water activity(Aw) water-affinity substances color protecting |
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