| 速溶即食板栗粉加工过程中的褐变及护色的研究 |
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| 引用本文： | 管伟举,王海清,郑家丰,陈钊,郑子明. 速溶即食板栗粉加工过程中的褐变及护色的研究[J]. 食品科技, 2007, 32(3): 83-86 |
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| 作者姓名： | 管伟举 王海清 郑家丰 陈钊 郑子明 |
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| 作者单位： | 北京市粮食科学研究所,北京,100076 |
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| 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。
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| 关 键 词： | 板栗 速溶即食板栗粉 褐变 护色 |
| 文章编号： | 1005-9989(2007)03-0083-04 |
| 修稿时间： | 2006-09-23 |
Study on browning and color protecting of fast-dissolving instant Chinese chestnut powder |
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| GUAN Wei-ju,WANG Hai-qing,ZHENG Jia-feng,CHEN Zhao,ZHENG Zhi-ming. Study on browning and color protecting of fast-dissolving instant Chinese chestnut powder[J]. Food Science and Technology, 2007, 32(3): 83-86 |
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| Authors: | GUAN Wei-ju WANG Hai-qing ZHENG Jia-feng CHEN Zhao ZHENG Zhi-ming |
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| Abstract: | 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. |
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| Keywords: | Chinese chestnut fast-dissolving instant Chinese chestnut powder browning color-protecting |
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