摘要
采用正交设计 ,探讨了预煮液pH值、板栗品种、护色剂种类和浓度、预煮方式及酸化剂种类对红心的影响 .结果表明 :红心主要是由酶褐变所引起 ,铁离子作用于多酚类物质和一部分氨基酸与还原糖发生了Maillard反应 ,引起红心现象更为严重 ;5个因素对红心影响程度为预煮液pH值 >护色剂种类 >板栗品种 >护色剂浓度 ;预煮液pH值 >预煮方式 >酸化剂种类 ;对板栗采取的护色措施是 :采用油光栗、分段预煮方式 ( 75～ 85℃ ,1 5min ;85～ 95℃ ,2 5min ;95～ 1 0 0℃ ,1 0min) ,护色液组成为 0 1 5 %EDTA 2Na + 0 0 5 %Vc + 0 1 5 %半胱氨酸 ,用磷酸调整护色液pH值为 2 9～ 3 1 .
The effects of pH of blanching solution,chestnut varieties,kinds and concentrations of agents of protective coloration,blanching methods and kinds of aciditiers on red core of chestnut were studied by the way of orthogonal design.The result showed that the reason of red core was enzymatic browning.As Fe ion mixed with polyphonel and the Maillard reaction between sugar and amino acid,red core was more obvious.The five factors on red core were pH of blanching solution>kinds of agents of protective coloration>chestunt varieties>concentrations of agent of protective coloration,and pH of blanching>blanching methods>kinds of acidifiere.The methods of protective coloration should be used Youguang chestnut and gradient blanching(75～85 ℃,15 min;85～95 ℃,25 min and 95～100 ℃,10 min),the constitute of protective coloration solution were EDTA 2Na(0 15%),ascorbic acid (0 05%) and cystein (0 15%).Its pH was adjusted to 2 9～3 1 by phosphoric acid.
关键词
清水板栗
红心
护色
护色剂
板栗罐头
canned chestnut in water
red core
protective coloration
agent of protective coloration
