板栗栗仁褐变及其控制方法研究  

Studies on the chestnut kernel browning and its control

作　　者：生吉萍[1] 何树林[1] 胡小松[1] 刘一和[1] 

机构地区：[1]中国农业大学食品学院,北京100094

出　　处：《食品与机械》2000年第1期18-19,共2页Food and Machinery

摘　　要：板栗的栗仁加工过程中褐变发生与栗仁的单宁含量有一定的相关性 ,经测定 ,板栗各部位的单宁含量不同 ,缝合线处高于表面高于栗仁心部。单宁含量越高 ,褐变越容易发生。加工过程中的水质、温度、时间、pH值可以防止褐变的发生。过氧化物酶能够促进褐变反应的发生 ,用热汤的方法可以杀死酶的活性 ,抑制褐变的发生。热烫栗仁 4min可以将酶全部杀死 ,不再发生由过氧化物酶而引起的褐变现象。不同的护色液可以减轻或防止褐变的发生 ,在试验用的 6种护色液中 ,含有EDTA、明矾和NaHSO3There was pertinence between the browning and the content of tanning in the processing of chestnut kernel.Different parts of kernel had different levels of tanning,while the surface and the inner part contented less.The more content of tanning,the more possibility of browning would take place.A lot of factors such as the water quality,temperature,time,pH value,affected the browning of chestnut,and the water quality and pH value could inhibit the browning.Heat treatment(4 min boiling)could also avoid browning by inhibiting the activity of peroxidase.In the 6 kinds of browning preventives which had EDTA、KAL(SO 4) 2 and NaHSO 3 was the best preventives.

关 键 词：板栗 栗仁褐变 褐变控制 单宁 护色液 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]