贮藏温度与产品水分含量对青梅蜜饯返砂的影响

The Effect of Storage Temperature and Moisture Content on Crystallization of Green Plum Preserves

以市售青梅蜜饯为原料,研究贮藏温度和水分含量对青梅蜜饯返砂的影响.通过考察贮藏期间产品总糖含量、还原糖含量、氯化钠含量、有机酸含量、pH值变化趋势,以及对返砂结晶颗粒成分的分析,推断出可能影响青梅蜜饯返砂的主要因素.试验结果表明:在市售罐装状态下,贮藏温度越高,返砂程度越严重;青梅蜜饯中水分含量对其返砂也有显著影响,水分含量越低,返砂程度越严重,返砂结晶颗粒的主要成分是糖和氯化钠.

This experiment used commercial green plum preserves as raw material to study the influence of storage temperature and moisture content on the crystallization of green plum preserves.Through investigating the change trends of total sugar content,reducing sugar content,sodium chloride content,organic acid content,pH during storage,as well as the analysis of the composition of crystalline particles,the main factors that may affect the crystallization of green plum preserves were finally inferred.The results indicated that in the canned state of green plum preserves on market,the higher the storage temperature,the more severe the degree of crystallization;the moisture content of green plum preserves also had a significant impact on their crystallization.The lower the moisture content,the more severe the crystallization.The main components of the crystalline particles were sugar and sodium chloride.