板栗浆制备工艺参数对感官质量的影响  

Effect of the preparation parameters of chestnut serosity on sensory quality

作　　者：张颖[1] 但晓容[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品工业科技》2009年第1期255-258,共4页Science and Technology of Food Industry

摘　　要：以板栗仁为研究对象,以感官评价为指标,以层次分析法(AHP)和正交实验法为分析手段,研究了栗浆pH、栗仁含量、熟化时间、剪切配料温度、剪切配料时间和均质压力与板栗浆感官质量之间的关系,优化出工艺参数为:栗浆pH4.7,栗仁含量22%,熟化时间15min,剪切配料温度80℃,剪切配料时间15min,均质压力45MPa。Chestnut kernel was taken as the research object,taking the sense organs assess as the test indices,the AHP and orthogonal experiment as the means of analyzing, the optimum conditions of chestnut serosity was studied with respect to pH, chestnut content, boiling time, shearing temperature, shearing time, homogenization pressure.The critical parameters of chestnut serosity was： pH 4.7, chestnut content 22%, boiling time 15min, shearing temperature 80℃,shearing time 15min and homogenizing pressure 45MPa.

关 键 词：板栗浆 工艺参数 感官质量 层次分析法 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]