湖北农业科学
湖北農業科學
호북농업과학
2014年
8期
1879-1881
,共3页
板栗(Castanea mollissima)%加工%褐变%影响因素
闆慄(Castanea mollissima)%加工%褐變%影響因素
판률(Castanea mollissima)%가공%갈변%영향인소
Chinese chestnut%process%browning%influencing factors
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。
試驗研究瞭闆慄(Castanea mollissima)加工過程中的褐變及不同去皮方法、加熱時間、溫度和水的pH及貯藏時間等影響因素。結果錶明，加工中的去皮、加熱是影響褐變的主要因素，可通過降低加熱溫度、縮短加熱時間及調整水的pH抑製褐變的髮生。
시험연구료판률(Castanea mollissima)가공과정중적갈변급불동거피방법、가열시간、온도화수적pH급저장시간등영향인소。결과표명，가공중적거피、가열시영향갈변적주요인소，가통과강저가열온도、축단가열시간급조정수적pH억제갈변적발생。
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.
