糖渍对板栗加工与风味品质的影响研究  

Study on the Effect of Sugar Immersion on Chestnut Processing and Flavor Quality

作　　者：章斌 罗嘉欣 侯小桢 黄思婷 曾美琪 徐妙琴 Zhang Bin;Luo Jiaxin;Hou Xiaozhen;Huang Siting;Zeng Meiqi;Xu Miaoqin(College of Food Engineering and Biotechnology,Hanshan Normal University,Chaozhou 521041,China)

机构地区：[1]韩山师范学院食品工程与生物科技学院,广东潮州521041

出　　处：《现代食品》2020年第2期102-104,109,共4页Modern Food

基　　金：广东省科技计划项目(编号:2017A020224030);广东普通高校工程技术开发中心项目“粤东食品加工与安全控制工程技术开发中心”(编号:GCZX-A1415);2018年度广东省教育厅创新强校特色创新类项目(编号:2018KTSCX142)。

摘　　要：以固形物增加率为指标,通过对炒板栗产品的香气测定,比较不同处理对板栗加工与风味品质的影响。结果表明,在50~60°Brix的葡萄糖液、料液比1∶15、糖渍80 min的条件下,按传统方式炒制50 min后,固形物增加率可达6.46 g·g-1,此时板栗色泽均匀,果形饱满,气味香而不浓,甜而不腻。The effects of different treatments on the processing and flavor quality of fried chestnut were compared with the increase rate of solid substance.The results showed that under the conditions of 50~60°Brix glucose solution,material liquid ratio of 1∶15 and sugar pickling for 80 min,the increase rate of solid substance could reach 6.46 g·g-1 after 50 min frying in the traditional way.At this time,chestnut had uniform color,full shape,fragrant but not thick,sweet but not greasy.

关 键 词：糖渍 板栗 风味品质 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]