摘要
低糖果脯的保质期缩短是制约其发展的重要因素之一。本研究探讨了水分、糖分、亲水性物质对低糖果脯水分活性(Aw)的影响,明确(Aw)同保质期的关系。结果表明,亲水性物质降低Aw至0.65时,保质期达10个月以上。
Short shelf life of low-sug ar preserved fruit is an important issue for its development.In order to determine the effect of Aw in low -sug ar preserved fruit on shelf life,the paper studies the effects of water,sug ar,water-affinity substance and Aw.The results show that the shelf life could be as long as 10months if water -affinity substance lower Aw down to below0.65.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第12期23-24,共2页
Science and Technology of Food Industry
基金
山西省农科院青年基金项目部分内容(A992103)。
关键词
低糖果脯
水分活性
保质期
low-sug ar preserved fruit
Aw
shelf life
