摘要
针对板栗熟粉加工的关键操作（预煮和干燥）以及板栗熟粉的功能特性进行研究,旨在为板栗熟粉的加工提供依据。通过采用L9（34）的正交试验并结合评分法感官评价,对预煮和干燥这两个关键工艺环节进行了研究。结果表明：预煮采用在含有0.3%VC＋0.7%柠檬酸＋0.3%植酸＋1%氯化钠的护色液中煮制30~40 min,护色效果最佳;干燥则采用在55℃下进行热风干燥,不仅可有效控制褐变,并能保证板栗的品质风味不变。通过分别测定板栗熟粉的吸水性、吸油性、起泡性和溶解性,并与小麦面粉相比较得出结论：板栗熟粉有较高的吸水能力,而吸油能力、起泡能力和溶解性均较差。
The key operations consisted of pre-boiling and drying for processing cooked chestnut powder were studied,and the functional characteristic of the cooked chestnut powder were investigated.L9（34） orthogonal design combing with sensory analysis was adopted in the study.Results： The pre-boiling condition optimal for protecting color is boiling in the solution containing vitamin C 0.3%,citric acid 0.7%,phytic acid 0.3% and sodium chloride 1%,boiling for 30-40 min.Drying with 55 ℃ hot wind is effective not only for browning control but also for keeping flavor.Comparing with wheat flour,the cooked chestnut powder has higher solubility and water absorption,lower oil absorbing ability and foaming capacity.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第11期111-114,共4页
Journal of the Chinese Cereals and Oils Association
基金
北京市教委基金资助项目(KM200610020001)
北京市重点建设学科项目:农产品加工及贮藏工程(PXM2009-014207-078172)
关键词
熟化
板栗粉
预煮
干燥
功能
cooked chestnut powder pre-boiling drying functional characteristic
