速溶即食板栗粉加工过程中的褐变及护色的研究  

Study on browning and color protecting of fast-dissolving instant Chinese chestnut powder

作　　者：管伟举[1] 王海清[1] 郑家丰[1] 陈钊[1] 郑子明[1] 

机构地区：[1]北京市粮食科学研究所,北京100076

出　　处：《食品科技》2007年第3期83-86,共4页Food Science and Technology

基　　金：北京市科技计划项目(D070400504191-003)

摘　　要：针对板栗原料的特性和板栗深加工产品的现状,对速溶即食板栗粉加工过程中的褐变及护色进行了详细的研究和分析,提出防褐变及护色的方法。Based on the characteristic of Chinese chestnut and current production status, a detailed analysis and research were completed on the browning and color-protecting during the processing of fast-dissoloving instant Chinese chestnut powder. Effective methods of restraining browning and color protecting were proposed.

关 键 词：板栗 速溶即食板栗粉 褐变 护色 

分 类 号：TS201.1[轻工技术与工程—食品科学]