摘要
板栗粉加工中护色和干燥技术在整个生产过程中起着关键性的作用。文中采用L9( 34)正交试验并结合感官评价,对经护色处理的板栗进行研究;同时对不同温度下板栗切片的热风干燥效果进行了对比。试验结果表明:采用0 1%Vc、0 7%柠檬酸、0 3%植酸和1%NaCl混合护色液处理板栗30min的护色效果最佳,可有效控制褐变;实验证明在低于6 0℃热风干燥0 7cm厚的板栗切片,板栗的色泽不变;而高于6 5℃。
Color protecting and drying are critical in the processing of chestnut flour. Through L_9(3 4)orthogonal experiment combining with scoring sensory analysis, anti-browning and drying problem were studied The results indicated that dipping in the mixed liquid solution of 0 1%Vc,0 7% citric acid , 0 3%phytic acid and 1%sodium chloride for 30 minutes can effectively retarded browning The experiment proved that the properties of chestnut were hardly changed under blowing at 60℃for drying of slices of chestnut(7mm) ; while above 65℃,colour was changed with long time drying
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期74-76,共3页
Food and Fermentation Industries
