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| 不同品种板栗罐头加工的特性 | |
| 引用本文： | 苏霞,郭丽琼,孙颖,刘鹏飞,吴厚玖,田雪琴,曹秋旭.不同品种板栗罐头加工的特性[J].食品与发酵工业,2012,38(5):129-133. |
| 作者姓名： | 苏霞 郭丽琼 孙颖 刘鹏飞 吴厚玖 田雪琴 曹秋旭 |
| 作者单位： | 1. 西南大学食品科学学院,重庆400715 西南大学柑橘研究所,重庆400712 2. 西南大学食品科学学院,重庆400715 北京市农林科学院农业综合发展研究所,北京100097 3. 西南大学柑橘研究所,重庆,400712 |
| 摘 要： | 通过正交设计研究对16种板栗罐头进行护色条件的优化。试验发现板栗罐头的适宜护色液组成为:添加0.3%的柠檬酸、0.2%的抗坏血酸、0.1%的乙二胺四乙酸二钠(EDTA)、0.1%的NaCl;适宜护色温度为40℃。另外,通过模糊数学法对16个不同品种的板栗罐头进行综合评价,筛选出了最适宜加工成板栗罐头的优良品种。燕光、燕晶、早丰、达1-3和燕奎更适合作为板栗罐头的原材料。 |
| 关 键 词： | 板栗罐头 模糊数学法 正交实验 综合品质 |
Research of Processing Characteristics of Chestnut Canned of Different Species |
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| Su Xia,Guo Li-qiong,Sun Ying,Liu Peng-fei,Wu Hou-jiu,Tian Xue-qin,Cao Qiu-xu.Research of Processing Characteristics of Chestnut Canned of Different Species[J].Food and Fermentation Industries,2012,38(5):129-133. | |
| Authors: | Su Xia Guo Li-qiong Sun Ying Liu Peng-fei Wu Hou-jiu Tian Xue-qin Cao Qiu-xu |
| Affiliation: | 1,2 1(College of Food Science,Southwest University,Chongqing 400715,China) 2(Citrus Research Institute,Southwest University,Chongqing 400712,China) 3(Institute of Agricultural Integrated Development,Beijing Academy of Agricultural and Forestry Sciences,Beijing 100097,China) |
| Abstract: | Through orthogonal test,the best composition of color protection liquid of chestnut(Castanea mollissima Blume) canned was found: added 0.3% citric acid,0.2% Vc,0.1% EDTA solution,0.1% NaCl.The best color protection temperature was 40℃.Sixteen different species of chestnut canned were assessed comprehensively by using the method of fuzzy mathematics,the species which suitable most for processing to be chestnut canned were selected: Yanguang,Yanjin,Zaofeng,Da1-3 and Yankui. |
| Keywords: | chestnut canned method of fuzzy mathematics orthogonal test comprehensive quality |
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