摘要
水分活性(Aw)是影响低糖果脯贮藏性的重要因素之一。通过单因素与多因素正交试验对低糖笋脯水分活性(Aw)的影响因素进行了探讨,并且研究了不同Aw对笋脯贮藏性的影响。结果表明,含水量、含糖量对低糖笋脯Aw均有显著影响(P<0.05);Aw<0.700的低糖笋脯经过包装杀菌后,贮藏期可达6个月以上。
Aw is an important issue for storage of low-sugar preserved fruit. Single-factor and muhiple factor designs were used for researching effect-factor of Aw. Effects of different Aw on storage of low-sugar preserved sinocolamus latiflorus was also studied . The results showed that water contents and sugar contenls have significant effect on Aw of low-sugar preserved sinocolamus latiflorus （P〈 0.05 ）. Packaged low-sugar preserved sinoeolamus latiflorus of Aw〈0.700 can be storaged for six months.
出处
《保鲜与加工》
CAS
2006年第3期21-23,共3页
Storage and Process
关键词
低糖麻笋脯
水分活性
贮藏
low-sugar preserved sinocolamus latiflorus
water activity
storage
