摘要
以低糖玫瑰花脯为研究对象,通过单因素试验筛选出适宜的降水分活度(water activity,Aw)剂,采用二次旋转正交建立降水分活度模型,筛选出降Aw剂组合。结果表明,适宜的降水分活度剂为氯化钠、丙二醇和丙三醇,玫瑰花脯降Aw数学模型:Y(ΔAw)=0.080 94+0.016 87X1+0.016 45X2+0.008 77X3-0.008 33X22,寻优后降Aw剂组合为:氯化钠1.5%、丙二醇2.0%和丙三醇1.2%,采用该降Aw剂组合实际加工的玫瑰花脯的Aw值为0.663。
The rose was used as material. The suitable reducing water activity（Aw）agents of low sugar rose were selected by single factor experiment.Using quadratic rotation orthogonality to establish a model of falling water activity and screening for a combination of reducing Aw agents.The results showed that the suitable reducing Aw agents were glycerin,propylene glycol and Sodium chloride,and the rose was down Aw mathematical model：Y（ΔAw）= 0.080 94 ＋ 0.016 87 X1＋ 0.016 45 X2＋ 0.008 77 X3-0.008 33 X22,After the combination of the descending agent：sodium chloride 1.5 %,propylene glycol 2.0 % and glycerol 1.2 %,the use of the anti-agent combination of the actual processing of the rose value of the rose 0.663.
作者
黄飞
何菁
王荣顺
吴荣书
HUANG Fei, HE Jing, WANG Rong-shun, WU Rong-shu＊(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, Yunnan,Chin)
出处
《食品研究与开发》
CAS
北大核心
2018年第14期202-205,共4页
Food Research and Development
关键词
玫瑰花
低糖果脯
水分活度
数学模型
roes
low sugar preserved fruit
water activity
mathematical model
