摘要
阐述了糕点在贮存过程中发生的品质变化,分析了水分活度在糕点贮存中的作用并介绍了水分活度在国内外的发展现状,提出了几种可以应用在糕点中的亲水性物质,可以使糕点在贮存过程中延缓老化,延长保质期,从而达到保鲜的目的。
In the paper,quality changes of cake were reviewed during storage,actions of water activity were analyzing in cake during storage.Current situ- ations of water activity were introduced at home and abroad,several hydrophilic materials were put forward to make cake anti-ageing,extend the shelf life of cake,and attain the effeciency of preservation.
出处
《中国酿造》
CAS
北大核心
2008年第12X期87-90,共4页
China Brewing
关键词
保质期
水分活度
亲水性物质
shelf life
water activity
hydrophilic material