影响熟化板栗褐变的因素研究  

Factors Affecting Browning of Cooked Chestnut Kernel

作　　者：綦菁华[1] 王芳[1] 庞美霞[1] 黄漫青[1] 赵琛琛[1] 

机构地区：[1]北京农学院食品系,北京102206

出　　处：《中国粮油学报》2009年第10期103-106,共4页Journal of the Chinese Cereals and Oils Association

基　　金：基金名称;北京市教委基金资助项目(KM200610020001)

摘　　要：板栗在熟化加工过程中易产生非酶褐变,本文针对板栗自身原料有关成分及部分加工条件对板栗熟化后褐变的影响进行了研究,探讨影响熟化板栗褐变的因素。研究结果表明:板栗非酶褐变前后蛋白质平均减少了30.34%、还原糖平均减少了38.44%、维生素C平均减少了85.81%;表明美拉德反应和抗坏血酸氧化是板栗熟化过程发生非酶褐变的主要原因。另外,在pH,NaC l,蔗糖三个加工条件研究中,pH对板栗褐变影响较大,pH为3.0、4.0、5.0的溶液对熟化板栗有较好的抑制褐变的效果,而NaC l,蔗糖的抑制作用不显著。Non-enzymatic browning often occurs in the processing of cooked chestnut kernel.Chemical components of chestnut kernel before and after the processing and factors related to the processing conditions have been studied in this work in order to control the browning.Results： After the non-enzymatic browning in processing the protein content of the cooked chestnut kernel decreases by 30.34%,reduced sugar content decreases by 38.44% and Vitamin C content decreases by 85.81%.Therefore,Maillard reaction and Vitamin C oxidation are the main reactions resulting in the browning of cooked chestnut kernel. In addition, among three processing condition factors, i. e. , pH value, sucrose, and sodium chlorine, the influence of pH to the browning is significant, while sucrose and sodium chlorine have no effects. Solution with pH of 3, 4, or 5 displays rather good effects of inhibiting the browning of cooked chestnut kernel.

关 键 词：板栗 熟化 非酶褐变 

分 类 号：TS201.2[轻工技术与工程—食品科学]