板栗栗蓉的制作研究  

Preparation of chestnut paste

作　　者：周丹[1] 洪珊茹 赵巧娇[1] 欧阳杰[1] 

机构地区：[1]北京林业大学生物科学与技术学院食品科学与工程系,林业食品加工与安全北京市重点实验室,北京100083

出　　处：《食品科技》2014年第3期61-64,共4页Food Science and Technology

基　　金：国家林业公益性行业科研专项(201204401);北京市科委科技创新基地培育与发展工程阶梯计划项目(Z121106002812037)

摘　　要：主要研究了板栗栗蓉的生产配方和加工工艺。以板栗为原料,白砂糖、黄油为辅料,通过正交试验,采用感官评定的方法,得到板栗栗蓉的优化配方,并加以护色剂、乳化剂及增稠剂,使栗蓉的颜色适宜、口感细腻。确定的制作方法为:将新鲜板栗经机械法脱壳、热力去衣,取200 g栗仁,用300 mL护色液(0.5 g/L乙二胺四乙酸二钠、1 g/L亚硫酸氢钠、1 g/L柠檬酸、1 g/L抗坏血酸)浸泡15 min后捞出,然后加入120 g清水、90 g白砂糖、6 g黄油以及0.1%单硬脂酸甘油酯和0.5%羧甲基纤维素(以栗仁质量计),磨浆、熬煮制作成栗蓉,装罐后高压蒸汽灭菌。The ingredient and processing technology of Chinese chestnut paste were studied. Chestnut, sugar and butter were used as main materials. The optimization of chestnut paste ingredients was obtained by orthogonal experiment which was carried out by sensory evaluation. In addition, color- protecting agents, emulsifiers and thickeners were employed to maintain the color and taste of the product. The ingredient and technology were determined as follows： Chinese chestnut was hulled by mechanical method and peeled by hot water, then 200 g chestnut seed were immersed in color-protecting agents （0.5 g/L EDTA, 1 g/L sodium bisulfite, 1 g/L citric acid and 1 g/L ascorbic acid） for 15 min. Then the chestnut was taken out and mixed with 120 g water, 90 g sugar, 6 g butter, 0.1 g glyceryl monostearate and 0.5 g carboxymethylcellulose. The chestnut paste was prepared by homogenization, boiling and the final product was canned and autoclaved.

关 键 词：板栗 栗蓉 制作 工艺 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]