板栗加工中不同去皮工艺对褐变的影响比较研究  

The Comparative Analysis of Brown Stain from Different Technology to Remove the Peel during the Chinese Chestnut Processing

作　　者：耿建暖[1] 

机构地区：[1]中国环境管理干部学院,秦皇岛066004

出　　处：《食品工业》2013年第8期54-56,共3页The Food Industry

基　　金：河北省科学技术研究与发展计划课题(12227167);秦皇岛市科学技术研究与发展计划课题(2012023A029)

摘　　要：为了提高板栗产品品质,试验对板栗加工中的去皮方法进行了比较,结果表明:浸泡去皮法最好,在70℃时,以蒸馏水为介质,浸泡10 min,去皮效果最好,而且褐变程度较低,产品颜色较好。To enhance quality of produced Chinese chestnut, several method to remove the peel was compared. The result showed that the method of soaking was the best. When the Chinese chestnut was in a certain condition of temperature 70 ℃, distilled water 10 rain, the effect of removing the peel was the best and the brown stain was the least.

关 键 词：板栗 去皮 褐变 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]