涩皮板栗浸糖方法和杀菌参数研究  

Determination of Sugar Soakage Method and Sterilization Parameters for Dry Skin Chestnut

作　　者：李杏元[1] 喻春桂 罗九玲[2] 王国栋[2] 

机构地区：[1]黄冈职业技术学院,湖北黄冈438002 [2]黄冈市农业局,湖北黄冈438000

出　　处：《湖北农业科学》2015年第14期3506-3507,共2页Hubei Agricultural Sciences

基　　金：黄冈职业技术学院科研项目;黄冈市科技局项目

摘　　要：以板栗(Castanea mollissima)和白砂糖为主要原料生产涩皮板栗,经综合试验确定其浸糖方法为50Brix的糖液浸泡8 h;杀菌方案是115℃、40 min,这个参数在工业生产上是合理又经济实惠的控制指标。Taking Chinese chestnut（Castanea mollissima） and white granulated sugar as main raw materials to produce dry skin chestnut, through the comprehensive experiment, it is determined that the sugar soakage method was soaking chestnut into 50 Brix liquid sugar for 8 hours; sterilization was 115 ℃ and 40 min. These parameters were reasonable and economical control indicators in industrial production.

关 键 词：板栗(Castanea mollissima) 浸糖 杀菌 

分 类 号：S664.2[农业科学—果树学] TS255.6[农业科学—园艺学]