| 速溶板栗粉的研制 |
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| 引用本文： | 李琴,袁琳琳,朱科学,钱海峰,周惠明.速溶板栗粉的研制[J].食品与发酵工业,2007,33(9):108-112. |
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| 作者姓名： | 李琴 袁琳琳 朱科学 钱海峰 周惠明 |
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| 作者单位： | 食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 以板栗为原料研究了制作速溶板栗粉的加工工艺,重点研究板栗浆液的最佳酶解条件及稳定剂的选择和复配。研究表明:最佳酶解条件为添加占栗仁质量0.2%的α-淀粉酶,料水比(g:mL)1∶3,温度65℃,pH 7.0,酶解时间20min。复合稳定剂的用量为栗浆的0.459%,其中海藻酸钠、CMC、卵磷脂和单甘酯的质量比为7.1∶6.2∶1∶1。
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| 关 键 词： | 板栗 酶解 稳定性 |
| 收稿时间： | 2007-07-12 |
| 修稿时间： | 2007-08-23 |
Study on Instant Chestnut Powder |
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| Li Qin, Zhu Kexue, Qian Haifeng, Zhou Huiming.Study on Instant Chestnut Powder[J].Food and Fermentation Industries,2007,33(9):108-112. |
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| Authors: | Li Qin Zhu Kexue Qian Haifeng Zhou Huiming |
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| Abstract: | This paper used chestnut as the main raw materials,determined the processing technology to produce high quality of instant chestnut powder.It mainly researched the optimum hydrolysis conditions,the selection of stabilizer.Experimental results showed that the optimal enzymolysis conditions were evaluated as following:the material to water ratio was 1:3,α-amylase was added as 0.2% of kernel,hydrolyzed 20 min at 65℃,pH 7.0.In the stabilizer study,the compound stabilizer was 0.459℃of the chestnut syrup,while the quality ratio of alginate,CMC,lecithin and monoglycerides was 7.1:6.2:1:1 |
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| Keywords: | chestnut enzymatic hydrolysis stablity |
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