果蔬脯水分活度降低剂选择研究 |
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引用本文: | 黄泽元,汪芳安. 果蔬脯水分活度降低剂选择研究[J]. 食品工业科技, 2000, 0(2): 16-17 |
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作者姓名: | 黄泽元 汪芳安 |
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作者单位: | 武汉工业学院食品科学与工程系,武汉,430022 |
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基金项目: | 湖北省1998年重点科技计划项目!98290301 |
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摘 要: | 对低糖果蔬脯水分活度降低剂进行了选择研究。试验结果表明,降低水分活度的能力大小为:柠檬酸>磷酸二氢钠>氯化钠;丙二醇>丙三醇;琼脂>卡拉胶>明胶。复合水分活度降低剂比单一的降低Aw的能力强。
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关 键 词: | 低糖 果蔬脯 水分活度降低剂 |
Study on selection of lowering water activity agent of preserved fruit and vegetables |
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Abstract: | Selection of water activity lowering agents for low sugar preserved fruit and vegetables were studied in this paper.The results showed that capability of water activity lowering agent:citric acid>sodium dihydrogen phosphate>sodium chloride;propylene glycol>glycerin;agar>carrageenin>gelatin.capability of mixed water activity lowering agent was stronger than single one's. |
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Keywords: | low-suger preserved fruits and vegetables water activity lowering agent |
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