Optimization on Process to Reduce Water Activity of Low Sugar Plum Preservatives Using Response Surface Methodology
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摘要: 为研发低糖型芙蓉李蜜饯,以低糖芙蓉李果脯为对象,采用单因素试验筛选出适宜的降水分活度(Aw)剂,通过响应面设计(RSD)建立水分活度数学模型,优选出降Aw剂组合。结果表明,适宜的降水分活度剂为丙三醇、乳酸钠和丙二醇,降低能力依次为丙三醇(X3)、乳酸钠(X2)和丙二醇(X1),含糖量25%的李蜜饯水分活度数学模型:Y(1/Aw)=1.48830+0.02261 X1+0.02507 X2+0.03069 X3-0.01065 X12-0.01206 X22-0.01294 X32,寻优后降Aw剂组合为:糖液中丙二醇1.1%、乳酸钠1.2%、丙三醇0.8%,采用该降Aw剂组合加工的李蜜饯Aw值为0.66。Abstract: For the development of low sugar preservatives,Furong plums were used in the study.A single factor experiment was conducted to select an appropriate water activity(Aw)reducing agent.A was established using the response surface methodology.The results showed that glycerin,propylene glycol,and sodium lactate were the appropriate agents.The Awreducing abilities of the 3agents were in the order of glycerol(X3)>sodium lactate(X2)> propylene glycol(X1).The regression equation for ling Aw of the preservatives with 25% sugar was:Y(1/Aw) =1.48830+0.02261 X1+0.02507 X2 +0.03069 X3-0.01065 X12-0.01206 X22-0.01294 X32.The formulation included 1.1% of propylene glycol,1.2% of sodium lactate,and 0.8% of glycerol.Under the optimum processing conditions,the Awof the resulted low sugar preservatives was 0.66.
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Key words:
- furong plum /
- low sugar preservative /
- water activity /
- response surface methodology
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