食品与发酵工业

降低半干即食虾仁水分活度的方法

  • 郝淑贤 ,
  • 黄卉 ,
  • 刁石强 ,
  • 李来好 ,
  • 杨贤庆 ,
  • 石红 ,
  • 岑剑伟 ,
  • 马海霞
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网络出版日期: 2010-06-25

Optimiz the Processing of Reducing Water Activity in Medium-dried Shrimp Products

  • Hao Shu-xian ,
  • Huang Hui ,
  • Diao Shi-qiang Li Lai-hao ,
  • Yang Xian-qing ,
  • Shi Hong ,
  • Cen Jian-wei ,
  • Ma Hai-xia
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Online published: 2010-06-25

摘要

对水分活度的有效控制是提高半干虾仁产品保藏性能的重要因素。采用Box-Benhnken中心组合试验设计及响应面分析法,优化丙三醇、海藻糖及柠檬酸降低半干虾仁水分活度的组合。结果表明:降低半干虾仁水分活度的适宜配方为:丙三醇1.8%,海藻糖5.2%,柠檬酸0.2%,由此配方得到的半干虾仁水分活度为0.885。

本文引用格式

郝淑贤 , 黄卉 , 刁石强 , 李来好 , 杨贤庆 , 石红 , 岑剑伟 , 马海霞 . 降低半干即食虾仁水分活度的方法[J]. 食品与发酵工业, 2010 , 36(06) : 76 -79 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.020

Abstract

The method to reduce water activity of medium-dried shrimp products was optimized with Box-Benhnken design and response surface methodology.The effects of glycerol,fucose and citric acid on water activity of dried shrimps were discussed by analyzing water activity.The results showed that water activity o was 0.885 after treated with 1.8 % glycerol,5.2 %fucose and 0.2 % citric acid.
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