Preservation of Semi-dehydration Tsai-tai by Aw-lowering Method

Selection of water activity lowering agents for dehydration Tsai-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 Tsai tai with high moisture content.The result of preservation experiments showed vacuum package and light avoiding storage could reduce the loss of ascorbic acid and chlorophyll and delay the browning.The quality of dehydration Tsai tai with high moisture content stored at 4 ℃ was better than 20 ℃ and 37 ℃.The dehydration Tsai – tai with 0.69-0.70 Aw and 20%~25% moisture content exhibited good stability with microorganism test.