板栗的营养成分及加工特性研究  

Nutrient Components and Processing Adaptability of Chinese Chestnut

作　　者：陈洁[1] 汪浩明[1] 张丛兰[1] 李皓[1] 李庆[1] 马小建[1] 杨芳[1] 

机构地区：[1]湖北大学知行学院生物工程系,湖北武汉430011

出　　处：《现代食品科技》2013年第4期725-728,736,共5页Modern Food Science and Technology

基　　金：湖北大学知行学院科研课题

摘　　要：以湖北麻城的油栗、广东阳山的油栗和风栗为研究对象,对其主要营养成分和加工适应性以及板栗淀粉物理特性进行了分析。结果表明:三种板栗在一般营养成分上差异不大,麻城油栗含水量59.5%,适于制浆加工;阳山油栗单粒重16.53 g、颗粒大,麻城油栗、阳山风栗板栗单重小,可食率高。板栗品种对淀粉组成影响不大,产地上有差异;三种板栗淀粉在95℃时,溶解度接近50%,膨润力在30%左右,实验温度下阳山油栗仁淀粉溶解度和膨润力较大。在透明度方面,阳山风栗仁淀粉较高;各种板栗淀粉都有较强的冻融稳定性。In order to study the nutrients components and the processing adaptability of different varieties Chinese chenstnut, there chestnut samples （oil chestnut from Macheng in Hubei province,oil chestnut and wind chestnut from Yangshan in Guangdong province） were analyzed. The results showed that the three kinds of chestnut had little difference in nutrient components. Macheng oil chestnut with 59.5% water content was suitable for pulping. Yangshan oil chestnut had large grain with weight value of 16.53g. Macheng oil chestnut and Yangshan wind chestnut had higher edible rate. Small difference was observed in characters of chestnut starch from different sources. The solubility and swelling power of the tested chestnut starch were closer to 50% and about 30% at 95 ℃. The starch of Yangshan oil chestnut had higher solubility and swelling power than that of the others. Considering the transparence of the starch, Yanshan oil chestnut was better than the others. All tested chestnut showed high freeze-thaw stability.

关 键 词：油栗 风栗 营养成分 加工适应性 

分 类 号：S664.2[农业科学—果树学]