| 板栗加工过程的护色技术研究 |
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| 引用本文： | 陈明之. 板栗加工过程的护色技术研究[J]. 食品研究与开发, 2006, 27(5): 28-29,124 |
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| 作者姓名： | 陈明之 |
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| 作者单位： | 浙江商业职业技术学院烹饪与旅游管理系,浙江,杭州,310053 |
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| 摘 要： | 研究了不同温度、水分、pH值条件下对板栗糊化过程中褐变的影响,并通过钝化酶处理,消除酶促褐变的影响;通过正交试验,确定护色液最佳配方为：抗坏血酸0.5%、植酸0.3%、柠檬酸0.5%和EDTA-2Na 0.15%.
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| 关 键 词： | 板栗 加工过程 褐变 护色 |
| 收稿时间： | 2006-01-24 |
| 修稿时间： | 2006-01-24 |
STUDY ON THE COLOR-PROTECTION OF CHINESE CHESTNUT DURING THE PROCESSING |
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| CHEN Ming-zhi. STUDY ON THE COLOR-PROTECTION OF CHINESE CHESTNUT DURING THE PROCESSING[J]. Food Research and Developent, 2006, 27(5): 28-29,124 |
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| Authors: | CHEN Ming-zhi |
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| Affiliation: | Department of Cooking and Tourism Management, Zhejiang Vocational College of Commerce, Hangzhou 310053, Zhejiang, China |
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| Abstract: | This paper mainly studied color-protection of Chinese chestnut during different temperature, different water content and different pH value. The brown stain of enzyme-acceleration has avoided by enzyme-passivation. By orthogonal experiment, the optimal formulation of color-protection solution is ascorbic acid 0.5 %, phytic acid 0.3 %, citric acid 0.5 % and Ethylenediamine Tetraacetate-2sodium 0.15 %. |
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| Keywords: | Chinese chestnut processing brown stain color-protection |
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