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| 速溶即食板栗粉的防褐变和稳定性研究 | |
| 引用本文： | 杨芙莲,詹雪英,杨大庆,刘迪,宋晓宇. 速溶即食板栗粉的防褐变和稳定性研究[J]. 食品与发酵工业, 2004, 30(4): 141-144 |
| 作者姓名： | 杨芙莲 詹雪英 杨大庆 刘迪 宋晓宇 |
| 作者单位： | 陕西科技大学生命科学与工程学院,咸阳,712081 |
| 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防褐变和稳定性问题进行了详细实验分析研究 ,提出了抑制其褐变、提高其稳定性的有效方法 |
| 关 键 词： | 速溶即食板栗粉 褐变 稳定性 |
| 修稿时间： | 2004-01-15 |
Study on Anti-browning and Stability of Fast-dissolving Instant Chinese Chestnut Powder |
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| Yang Fulian Zhan Xueying Yang Daqing Liu Di Song Xiaoyu. Study on Anti-browning and Stability of Fast-dissolving Instant Chinese Chestnut Powder[J]. Food and Fermentation Industries, 2004, 30(4): 141-144 | |
| Authors: | Yang Fulian Zhan Xueying Yang Daqing Liu Di Song Xiaoyu |
| Abstract: | Based on the characteristic of Chinese chestnut and current production status, a detailed analysis and research were completed on the anti browning and stability during the processing of fast dissoloving instant Chinese chestnut powder. Effective methods of restraining browning and improving stability were proposed. |
| Keywords: | fast dissolving instant Chinese chestnut powder browning stability |
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