中国食物与营养2013，Vol.19Issue(5)：23-26,4.
低糖杏脯保藏性的研究
Study on Preservability of the Low-sugar Preserved Apricots
摘要
Abstract
Taking saimaiti apricots in Kuche Xinjiang as raw material,the preservability of low-sugar preserved apricots was researched.Sensory quality,color stability,microbiological stabilization as evaluation index,the influences of water content of preserved apricots,different color fixative,color fixative dosage,and water activity of preserved apricots on preservability of products were studied.The resuits showed that the effect of water content was significant on microbiological stabilization but not on the color stability.0.1％ sulfite addition level of protection was available to good color effect.The storage stability of low-sugar apricot was good and had the best taste and good color when the moisture content of low-sugar apricot was in the range of 19％ to 21％ with vacuum packaging low-temperature storage.关键词
杏脯/低糖/保藏性/护色剂Key words
preserved apricot/ low-sugar/ preservability/ color fixative引用本文复制引用
廖亮,许建,李瑾瑜,朱正兰,李焕荣..低糖杏脯保藏性的研究[J].中国食物与营养,2013,19(5):23-26,4.基金项目
新疆维吾尔自治区科技攻关项目(项目编号:200731136). （项目编号:200731136）
