高含水率脱水菜心降水分活度技术及贮藏稳定性研究.pdfVIP

第25 卷第4 期 食 品 与生 物 技 术学 报 Vol.25 No.4 2006 年7 月 Journal of Food Science and Biotechnology Jul. 2006 : 1673-1689( 2006)04-0037-06 高含水率脱水菜心降水分活度技术 及贮藏稳定性研究 曹晖, 张 , 杨晔 ( 江南大学食品学院, 江苏无锡214036) : 探讨了葡萄糖乳糖氯化钠麦芽糊精复合使 对高含水率脱水菜心水分活度的降低作 , 研究了不同包装条件不同贮藏温度对高含水率脱水菜心贮藏稳定性的影响结果表明, 较佳 的水分活度降低剂组合为: 葡萄糖质量浓度 8 g/ dL, 乳糖质量浓度4 g/ dL, 氯化钠质量浓度 2 g/ dL, 麦芽糊精质量浓度71 5 g/ dL真空包装和避光包装可减小高含水率脱水菜心贮藏中叶绿 素和抗坏血酸的损失, 减缓褐变的产生;4 e 贮藏可以较好地保持高含水率脱水菜心的品质微生 物实验表明, 水分活度为01 69~ 0170 的高含水率脱水菜心可以安全贮藏 : 菜心; 高含水率; 脱水; 水分活度降低剂; 贮藏稳 性 : S 662 : Preservation of Sem-i dehydration Tsai-tai by Aw-lowering Method CH O Hui, ZH NG Min, Y NG Ye (School of Food Science and Engineering, Southern Yangtze University, Wuxi 214036, China) Abstract:Selection of water activity lowering agents for dehydration T sa-i tai with high moisture content was studied. The solution of 8 g/ dL glucose, 4 g/ dL lactose, 2 g/ dLsodium chloride and 8% maltodextrin was determined to reduce the water activity of dehydration T sai tai with high moisture content. T he result of preservation experiments showed vacuum package and light avoiding storage could reduce the loss of ascorbic acid and chlorophyll and delay the browning. T he quality of dehydration T sai tai with high moisture content stored at 4 e was better than 20 e and 37 e .The dehydration T sai tai with 01 69-01 70 w and 20%~ 25% moisture content exhibited good stability with microorganism test. Key words: Br ass ic a c hi nens is var. Tsa-i tai; sem-i dehydration; water activity; water activity low