速溶板栗粉加工过程中护色剂与稳定剂的研究  

Study on Anti-browning and Stability of Fast-dissolving Instant Chestnut Powder

作　　者：李月玲[1] 张子德[1] 王磊[1] 邱磊[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《保鲜与加工》2008年第2期48-51,共4页Storage and Process

摘　　要：以板栗为主要原料,通过L9(34)正交试验方法对速溶板栗粉加工过程中的护色剂与稳定剂用量进行了分析研究。试验结果表明,以0.25%柠檬酸、0.25%VC、0.20%壳聚糖和0.35%NaCl作为复合护色剂可有效地抑制速溶板栗粉加工过程中的褐变;以0.20%CMC-Na、0.25%黄原胶、0.40%单甘酯和0.45%蔗糖酯作为复合稳定剂可显著地提高板栗粉冲调后的稳定性。Choosed chestnut as the main raw material, by means of L9 （3^4）orthogonal experiment,a detailed analysis and research were conducted on the anti-browning and stability during the processing of fast-dissoloving instant Chinese chestnut powder.The results showed that the best concentration of Citric acid, Ascorbic acid, Chitosan and Sodium Chloride were 0.25%, 0.25 %, 0.20 % and 0.35% which could efficiently prevent the process of browning of the Fast-dissolving Instant Chinese Chestnut Powder, the best condition of improving stability were CMC-Na 0.20%, Xanthan gum 0.25%, Distilled glycerin monostearate 0.40%, Sucrose fatty and ester 0.45%.

关 键 词：板栗 护色 稳定性 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]