板栗加工过程中褐变因素的分析  

Analyse of Browning Factors during the Process of Chinese Chestnut

作　　者：耿建暖[1] 

机构地区：[1]中国环境管理干部学院,河北秦皇岛066004

出　　处：《湖北农业科学》2014年第8期1879-1881,共3页Hubei Agricultural Sciences

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

摘　　要：试验研究了板栗(Castanea mollissima)加工过程中的褐变及不同去皮方法、加热时间、温度和水的pH及贮藏时间等影响因素。结果表明,加工中的去皮、加热是影响褐变的主要因素,可通过降低加热温度、缩短加热时间及调整水的pH抑制褐变的发生。The browning and factors including different peeling methods,heating time,heating temperature,pH of water and storage time during the process of Chinese chestnut were studied. The results showed that the peeling and heating were the main factors of browning chestnut. Chestnut browning could be controlled by reducing the heating temperature,shortening the heating time and changing pH of the water.

关 键 词：板栗(Castanea mollissima) 加工 褐变 影响因素 

分 类 号：S789.5[农业科学—林学]