摘要
以新疆库车赛买提杏为原料制作低糖杏脯,并研究其保藏性。以低糖杏脯的感官品质、色泽稳定性、微生物稳定性为评价指标,研究杏脯水分含量、护色剂种类及添加量、杏脯水分活度等因素对制品保藏性的影响。试验结果表明,低糖杏脯在贮藏过程中,水分含量对其色泽稳定性影响不显著,但对其微生物稳定性影响显著。低糖杏脯在加工过程中采用0.1%亚硫酸盐护色,控制水分含量(20±1)%左右,采用真空包装,在常温贮藏条件下能够保证低糖杏脯品质的稳定性。
Taking saimaiti apricots in Kuche Xinjiang as raw material, the preservability of low-sugar preserved apricots was re- searched. Sensory quality, color stability, microbiological stabilization as evaluation index, the influences of water content of preserved apri- cots, different color fixative, color fixative dosage, and water activity of preserved apricots on preservability of products were studied. The re- sults showed that the effect of water content was significant on microbiological stabilization but not on the color stability. 0. 1% sulfite addition level of protection was available to good color effect. The storage stability of low-sugar apricot was good and had the best taste and good color when the moisture content of low-sugar apricot was in the range of 19% to 21% with vacuum packaging low-temperature storage.
出处
《中国食物与营养》
2013年第5期23-26,共4页
Food and Nutrition in China
基金
新疆维吾尔自治区科技攻关项目(项目编号:200731136)
关键词
杏脯
低糖
保藏性
护色剂
preserved apricot
low-sugar
preservability
color fixative
