直接干燥法制备脱水板栗片的研究  

Development of dehydrated sliced chestnut by direct drying

作　　者：魏宗烽[1] 邵颖[1] 魏明奎[1] 

机构地区：[1]信阳农林学院食品科学系,信阳464000

出　　处：《食品科技》2014年第8期55-58,共4页Food Science and Technology

基　　金：河南省科技厅项目(122102110144)

摘　　要：以信阳大板栗为实验材料,对脱水板栗片的工艺进行了研究。结果表明:板栗仁经0.2 g/100 mL柠檬酸、0.15 g/100 mL Vc、0.3 g/100 mL EDTA-2Na、0.2 g/100 mL NaCl复合护色剂护色后,切成厚度为0.1 cm的薄片,采用始温35℃,以5℃/h的速度升温,至60℃条件下保持1 h,再以5℃/h的速度降温至50℃,干燥6 h的程序升温,得到的板栗片能保留板栗原有的色、香、味。Direct drying technique with chestnut as raw material was investigated. Results showed that color protecting agent including 0.2 g/100 mL citric acid, 0.15 g/100 mL Vc, 0.3 g/100 mL EDTA-2Na, 0.2 g/100 mL NaCl were be applied to the chestnut color processing, after that, the chestnut were cut into 1 cm slices, measured by procedural temperature, which had the best drying effect.

关 键 词：板栗片 脱水 护色 切片 干燥 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]