不同护色方法对板栗粉护色效果及营养成分的影响  

Influence of Different Color Protection Methods on the Color-protected Effect and Nutritional Ingredient of Chinese Chestnut Powder

作　　者：桑大席[1] 邵颖[1] 魏宗烽[1] 

机构地区：[1]信阳农业高等专科学校食品科学系,河南信阳464000

出　　处：《安徽农业科学》2010年第30期17188-17189,17195,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为板栗的深加工提供科学依据。[方法]将新鲜板栗去壳和内衣后,采用4种方法进行护色处理,制备板栗粉,比较不同处理方法的护色效果及其对板栗粉营养成分的影响。[结果]4种护色方法中,以处理④(0.25%柠檬酸、0.20%Vc、0.20%壳聚糖、0.35%NaCl)的护色效果最好,得到的板栗粉为淡黄色,且板栗粉中淀粉、总糖、还原糖、灰分和蛋白质的含量(分别为69.3%、22.5%、13.15%、1.63%和5.73%)均高于其他3个处理,而铁、P和脂肪含量仅低于处理③。[结论]0.25%柠檬酸、0.20%Vc、0.20%壳聚糖、0.35%NaCl混合护色液处理是板栗粉的最好护色方法,可有效防止板栗粉加工过程中发生褐变,同时保留板栗的营养成分。[Objective]The study aimed to provide scientific foundation for deep processing of Chinese chestnut. [Method]After the shell and mesocarp of fresh Chinese chestnut were peeled,their color was protected by 4 color protection methods for producing Chinese chestnut powder. Then the color-protected effects of different treatment methods and their influence on nutritional ingredient of Chinese chestnut were compared. [Result]Among the 4 color protection methods,the color-protected effect of Treatment ④ （0.25% citric acid,0.20% Vc,0.20% chitosan and 0.35% NaCl） was best. The yielded Chinese chestnut powder was light yellow. The contents of starch,total sugar,reducing sugar,ash and protein in Chinese chest nut powder in Treatment 4 were higher than that in the other 3 treatments,but its contents of iron,phosphorous and fat were lower than that in Treatment ③. [Conclusion]The best color protection method for Chinese chestnut powder was treatment with mixed color protection solution containing 0.25% citric acid,0.20% Vc,0.20% chitosan and 0.35% NaCl. By applying this method,the browning phenomenon occurring in processing Chinese chestnut powder could be prevented effectively and the nutritional ingredients of Chinese chestnut could be remained simultaneously.

关 键 词：护色 板栗 营养成分 

分 类 号：S377[农业科学—农产品加工]