不同板栗品种的糖炒板栗加工特性研究  

Research on Processing Characteristics and Quality Assessment on Chestnut of Different Species about Sugar Frying Chestnut

作　　者：周家华[1] 常虹[1] 谢敏[1] 

机构地区：[1]北京市农林科学院农业综合发展研究所,北京100097

出　　处：《食品工业》2012年第10期60-62,共3页The Food Industry

摘　　要：通过模糊数学法对16种糖炒板栗进行综合评价,确定各评价指标的权重分别为:单粒重(X1)、栗仁颜色(X4)、滋味(X6)均为0.25,单粒重标准差(X2)为0.125,外观(X3)、香气(X5)、反生程度(X7)、硬度(X8)、出品率(X9)、均为0.025。根据平均隶属度的排序结果,得到最适宜加工成糖炒板栗的品种前五名分别为:怀黄、达1-3、早丰、燕奎和红栗。16 different species of chestnut canned comprehensively were assessed by using the method of fuzzy mathematics. Assure the weight of all assessment standards were： the appearance （X1）, the color of chestnut （X2） and the taste （X4） were all 0.25, the browning degree （X6） was 0.125, the aroma （X3）, the light transmittance rate （X5）, the soluble solids （X77） and the hardness （X8） were all 0.025. According to the ordering result of the average degree of membership, 5 species were concluded which suitable most for processing to be chestnut canned： Huaihuang, Dal-3, Zaofeng, Yankui and red chestnut.

关 键 词：糖炒板栗 加工 特性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]