不同品种板栗罐头的加工特性研究  

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

作　　者：周家华[1] 常虹[1] 熊融[1] 兰彦平[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》2013年第3期37-40,共4页The Food Industry

摘　　要：通过对板栗罐头加工工艺研究及模糊数学法对16个板栗品种的罐头进行了综合评价,确定了板栗罐头加工过程中护色液组成为:0.3%柠檬酸+0.2%抗坏血酸(VC)+0.1%EDTA溶液+0.1%氯化钠,最佳护色温度为40℃。板栗罐头的各评价指标权重分别为:外观(X1)、栗仁颜色(X2)、滋味(X4)均为0.25,褐变度(X6)为0.125,香气(X3)、透光率(X5)、可溶性固形物(X7)、硬度(X8)均为0.025。同时根据平均隶属度的排序结果,得到最适宜加工成板栗罐头的五个品种分别为:燕光、燕晶、早丰、达1-3和燕奎。Through the research on the processing technology of canned chestnut and fuzzy mathematics method in 16varieties of chestnut cans for comprehensive evaluation, we found the best composition of color protection liquid of chestnut canned was： 0.3% citric acid, 0.2% VC, 0.1% EDTA solution, 0.1% NaC1. The best temperature about color protection was 40℃. Assured the weight of all assessment standards about canned chestnut were appearance （X1）, color of chestnut （X2） and taste （X4） 0.25 respectively, and browning degree （X6） was 0.125, aroma （X3）, light transmittance rate （Xs）, soluble solids （X7） and hardness （X8） 0.025 respectively. According to the ordering result of the average degree of membership, we concluded 5 species which suitable most for processing to be chestnut canned： Yanguang. Yaniin. Zaofeng. Da1-3 and Yankui

关 键 词：板栗 罐头 加工 特性 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]