摘要
针对板栗原料的特性和板栗深加工产品的现状,对速溶即食板栗粉加工过程中的褐变及护色进行了详细的研究和分析,提出防褐变及护色的方法。
Based on the characteristic of Chinese chestnut and current production status, a detailed analysis and research were completed on the browning and color-protecting during the processing of fast-dissoloving instant Chinese chestnut powder. Effective methods of restraining browning and color protecting were proposed.
出处
《食品科技》
CAS
北大核心
2007年第3期83-86,共4页
Food Science and Technology
基金
北京市科技计划项目(D070400504191-003)
关键词
板栗
速溶即食板栗粉
褐变
护色
Chinese chestnut
fast-dissolving instant Chinese chestnut powder
browning
color-protecting
