粒粒板栗羹加工工艺的研究  

Study on Processed Technics of Chinese Chestnut Puree

作　　者：江美都[1] 顾振宇[1] 顾青[1] 舒志成[2] 胡国伟[2] 

机构地区：[1]杭州商学院食品科学与工程系,杭州310035 [2]杭州娃哈哈集团有限公司,杭州310018

出　　处：《食品科学》2002年第5期83-85,共3页Food Science

摘　　要：本研究以浙江省主栽板栗品种毛板红为试验材料,介绍了板栗经脱壳去衣、护色、预糊化、切丁、调配、装罐、杀菌等工序加工粒粒板栗羹工艺。探讨了不同护色条件的护色效果,多因素亲水胶体和乳化剂的应用功效。Using chinese chestnut Maobanhong (Castanea molliaaima) as main material,we produced the chestnut puree by the procedure of shelling,keeping colour,making paste,cutting small lump,adjusting,canning,sterilizing and so on.This paper studied and gained the results of keeping colour by different ways and the effectiveness of emulsifying agent to form hydrophilic colloid.

关 键 词：板栗羹 加工工艺 护色 乳化剂 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]