板栗冻结规律及速冻加工技术研究

通过测定板栗在不同冻结温度的冻结曲线探讨板栗冻结规律 ,并通过酶活性检测、色差分析和感官评价 ,探讨冻结前热烫、添加抑制剂处理等措施对速冻板栗色、香、味保持的影响。试验结果表明 ,板栗冻结过程与一般的果蔬冻结过程有所不同 ,冻结过程 3个阶段不明显 ,只有初阶段和中阶段。其冻结点温度为 - 2 8℃ ,而最大冰晶生成带为 - 2 8～ - 1 5℃ ,与通常果蔬的 - 1～- 5℃不同。板栗含水分少、淀粉多 ,对冷冻适应能力强 ,适合冻结与冻藏 ,只要加工处理适当 ,就可以保持较好品质。影响速冻板栗产品质量的主要因素是酶活性 ,其次是包装。冻结前浸渍糖液及其他添加剂处理对速冻板栗色泽、风味影响不明显。除了酶褐变和非酶褐变 ,表层色素物质受破坏也是导致栗仁褐变的重要原因

Study on the Chestnut Freezing Law and Fast Freezing Technology

The article researches the chestnut freezing law through measuring the freezing curves at different freezing temperatures and the influence of blanching before freezing and adding inhibitor on the color and flavor of freezing storage chestnut through enzyme additive detection color difference analysis and sensory evaluation The result indicates that chestnut freezing curve is different from that of the fruit and vegetable The three stages are not apparent enough,only initial stage and middle stage The frozen point of chestnut is -2 8℃ The zone of maximum crystallization is from -2 8℃ to -15℃ comparing with that of the common fruit and vegetable from -1℃ to -5℃ And the result shows that immersing sugar solution,citric acid and other additive have little effect on the color and flavor of chestnut The main factors of influence in frozen quality are enzyme activity and package To inactivate enzyme activity by blanching can prevent and reduce the color and quality from getting worse Vacuum package can reduce loss of moisture and maintaining special flavor of chestnut Besides enzymatic browning and non enzymatic browning,the destruction of epidermal pigment is also one of the reasons cause the browning of chestnut