板栗深加工中去壳及护色研究进展  

Research Progress on Husking and Color Protection of Chestnut in Deep Processing

作　　者：孙鸿鹄 胥小荣 王照友 SUN Honghu;XU Xiaorong;WANG Zhaoyou(Agriculture and Rural Bureau of Xinglong County,Chengde City,Hebei Province,Chengde 067399,China;Food and Drug Inspection and Testing Center of Chengde,Chengde 067000,China;Market Supervision and Administration Bureau of Shuangqiao District,Chengde 067000,China)

机构地区：[1]河北省承德市兴隆县农业农村局,河北承德067399 [2]承德市食品药品检验检测中心,河北承德067000 [3]承德市双桥区市场监督管理局,河北承德067000

出　　处：《食品安全导刊》2023年第1期180-182,共3页China Food Safety Magazine

摘　　要：在板栗的深加工过程当中,板栗的去壳以及护色是最难的两道工序,其效果直接影响板栗的加工质量以及销售量,因此去壳和护色技术一直是食品领域科研人员研究的重点。本文分析了板栗深加工过程中的去壳技术和护色技术,并以技术为出发点,分析板栗深加工处理时的优化方法,从而促进板栗加工行业的可持续发展。In the process of deep processing of Chinese chestnut, the shelling and color protection of Chinese chestnut are the two most difficult processes, and their effects directly affect the processing quality and sales volume of Chinese chestnut. Therefore, the shelling and color protection technology has always been the focus of researchers in the food field. This paper analyzes the shelling technology and color protection technology in the process of chestnut deep processing, and takes technology as the starting point, analyzes the optimization methods in the process of chestnut deep processing, so as to promote the sustainable development of chestnut processing industry.

关 键 词：研究进展 护色技术 去壳技术 板栗深加工 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]