| 板栗膨化粉的质量评价 |
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| 引用本文： | 张慧敏,廖小军,王贵喜,生吉萍. 板栗膨化粉的质量评价[J]. 中国食品学报, 1999, 0(2): 52-57 |
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| 作者姓名： | 张慧敏 廖小军 王贵喜 生吉萍 |
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| 作者单位： | 北京农学院，中国农业大学，林科院林科所，中国农业大学 |
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| 摘 要： | 本文研究了板栗膨化粉在感官品质,营养价值及可食性方面的变化。结果表明:板栗膨化粉较普通栗子粉颜色黄亮,口感细腻,风味香甜,并且易冲调成糊状食用;板栗膨化粉的高分子物质降解程度,较普通栗子粉要大;膨化处理后,板栗淀粉特性改变,a化度提高,糊化温度降低。
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| 关 键 词： | 板栗 膨化粉 营养价值 感官品质 |
The Quality Evaluation of Chestnut Puffed Powder |
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| Zhang Huimin,Wang Guixi,Liao Xiaojun,Sheng Jiping Beijing Agricultural College Forestry Research Institute China Agricultural University. The Quality Evaluation of Chestnut Puffed Powder[J]. Journal of Chinese Institute of Food Science and Technology, 1999, 0(2): 52-57 |
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| Authors: | Zhang Huimin Wang Guixi Liao Xiaojun Sheng Jiping Beijing Agricultural College Forestry Research Institute China Agricultural University |
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| Abstract: | In this particular experiment, it is found that the sensory, nutritional and palatable qualities of chestnut puffed powder are all better than those of normal chestnut powder.For example, the gelatinization temperature of puffed powder is lower than that of normal chestnut powder; the appearance, flavor, mouthfeel and overall acceptability of former are better than those of latterare. In addition, during extrusion, thepolymers such as starch, protein are degraded. |
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| Keywords: | Chestnut Puffed powder Nutritional value Sensory quality |
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