文献类型：期刊文献

中文题名：壳聚糖延长高水分含量番薯果脯保质期的研究

英文题名：Research on chitosan for prolonging quality-maintaining duration of high-moisture preserved pachyrhizus

作者：杨锡洪[1];解万翠[1];王维民[1];韩天石[1];夏文水[2]

机构：[1]广东海洋大学食品科技学院,广东湛江524025;[2]江南大学食品科学与安全教育部重点实验室,江苏无锡214036

年份：2008

卷号：24

期号：1

起止页码：60

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：CSTPCD、、北大核心2004、CSCD_E2011_2012、北大核心、CSCD

基金：广东省科技厅(项目编号:2003A2030504)

语种：中文

中文关键词：水分活度;壳聚糖;抑菌;霉菌

外文关键词：Water activity ; Chitosan ; Antimicrobial ; Mildew

中文摘要：目的:为生产低糖、高水分含量番薯果脯;方法:研究果脯中水分含量与水分活度的关系及细菌总数和霉菌数在保温试验中的变化,并采用不同黏均分子量的壳聚糖降低果脯的水分活度;结果:果脯中霉菌数是影响产品保质期的主要微生物指标,壳聚糖的黏均分子量越低,降低水分活度的幅度越大;结论:通过添加0.5%、9kD黏均分子量的壳聚糖,产品水分含量为20%、总糖为26%时,番薯果脯常温放置保值期达到12个月。

外文摘要：Objective： To produce low-sugar and high-moisture preserved pachyrhizus; Methods： The relationship of moisture and water activity, numbers of bacterial and mildew were researched. Then water activity was reduced by chitosans with different viscosity-average molecular weights; Results：The number of mildew was a major microbial index of qualitymaintaining duration of product. The lower viscosity-average molecular weights of chitosans was, the more water activity reduced ; Conclusion： When 9 kD molecular weight, 0.5% chitosans was added, moisture of product can reach up to 20%, total sugar 26%, preserved pachyrhizus can be kept 12 months under normal temperature.