摘要
研究不同亲水性物质柠檬酸、酒石酸、乳酸钠和单甘酯对低糖胡萝卜脯水分活度(Aw)的影响。结果表明:水分含量在18%～20%时,其降低水分活度的能力不同,强弱依次为酒石酸>柠檬酸>乳酸钠>单甘酯,浓度越大降低水分活度的能力越强;亲水性物质在复合使用时,降低水分活度能力比其中任一种单一使用时强;通过回归方程分析,得出了柠檬酸+酒石酸的复合配比最好。
This paper studies the influence of different hydrophilic materials including citric-acid, tartaric-acid, sodium lactate and monoglyceride on Aw of carrot low-sugar preserved fruit. The result showed that in the water concentration between 18 % to 20 %, the capabilities of these hydrophilic materials lowing the A w of low-sugar carrot preserved fruit are different. The order of the capability from the strongest to the weakest is： tartaric-acid〉 citric-acid〉 sodium lactate 〉 monoglyceride. The higher the concentration is, the stronger the capability of lowing the A w of low-sugar preserved fruit is. The capability of using of these compound materials is stronger than any single component. And through the analysis of regression equation, showed that the citric-acid and tartaricacid mixture is the best.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第3期44-46,共3页
Food and Fermentation Industries
关键词
亲水性物质
水分活度
低糖胡萝卜果脯
hydrophilic materials, Aw
compounded experiment, low-sugar preserved fruit
