食品工业科技2017，Vol.38Issue(7)：199-202,4.DOI:10.13386/j.issn1002-0306.2017.07.030
板栗加工过程中褐变控制技术
Browning control technology of Chinese chestnut during the processing
摘要
Abstract
In order to solve the browning phenomenon during the processing of Chinese chestnut and find the optimal color fixatives and technology,the effects of glutathione,EDTA-2Na,citric acid,L-cysteine and vacuum treatment on the color and luster of Chinese chestnut were studied.On the basis of single factor experiment,the orthogonal experiment was carried out with citric acid,L-cysteine and glutathione as the influencing factors.The optimal color fixatives compound was established as follows:0.8％ of mass concentration of citric acid,0.04％ of L-cysteine,0.05％ of glutathione.According to the range analysis,the order of the factors affecting the color of chestnut were L-cysteine ＞ citric acid ＞ glutathione.Through the research of vacuum treatment conditions,it was concluded that the color protection treatment under the condition of vacuum degree was 0.08 MPa,which can greatly reduce the color protection time,and at the same time the color protection effect was the best.关键词
板栗/褐变/正交实验/真空处理Key words
Chinese chestnut/browning/orthogonal experiment/vacuum treatment分类
轻工纺织引用本文复制引用
张乐,王赵改,杨慧,王晓敏,史冠莹,赵守涣,赵洪源..板栗加工过程中褐变控制技术[J].食品工业科技,2017,38(7):199-202,4.基金项目
2015年河南省财政预算项目(20157814) （20157814）
2015年河南省重点科技攻关项目(152102210386) （152102210386）
2016年产粮大省奖励资金农业科技创新项目(ycm201513122) （ycm201513122）
2017年河南省超级产粮大省奖励资金扶持粮油项目(ycy20177612). （ycy20177612）
