食品与发酵工业 >

2012 , Vol. 38 >Issue 05: 129 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.046

食品与发酵工业

不同品种板栗罐头加工的特性

  • 苏霞 ,
  • 郭丽琼 ,
  • 孙颖 ,
  • 刘鹏飞 ,
  • 吴厚玖 ,
  • 田雪琴 ,
  • 曹秋旭
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网络出版日期: 2012-05-25

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Research of Processing Characteristics of Chestnut Canned of Different Species

  • Su Xia ,
  • Guo Li-qiong ,
  • Sun Ying ,
  • Liu Peng-fei ,
  • Wu Hou-jiu ,
  • Tian Xue-qin ,
  • Cao Qiu-xu
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Online published: 2012-05-25

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摘要

通过正交设计研究对16种板栗罐头进行护色条件的优化。试验发现板栗罐头的适宜护色液组成为:添加0.3%的柠檬酸、0.2%的抗坏血酸、0.1%的乙二胺四乙酸二钠(EDTA)、0.1%的NaCl;适宜护色温度为40℃。另外,通过模糊数学法对16个不同品种的板栗罐头进行综合评价,筛选出了最适宜加工成板栗罐头的优良品种。燕光、燕晶、早丰、达1-3和燕奎更适合作为板栗罐头的原材料。

关键词： 板栗罐头; 模糊数学法; 正交实验; 综合品质

本文引用格式

苏霞 , 郭丽琼 , 孙颖 , 刘鹏飞 , 吴厚玖 , 田雪琴 , 曹秋旭 . 不同品种板栗罐头加工的特性[J]. 食品与发酵工业, 2012 , 38(05) : 129 -133 . DOI: 10.13995/j.cnki.11-1802/ts.2012.05.046

Abstract

Through orthogonal test,the best composition of color protection liquid of chestnut(Castanea mollissima Blume) canned was found: added 0.3% citric acid,0.2% Vc,0.1% EDTA solution,0.1% NaCl.The best color protection temperature was 40℃.Sixteen different species of chestnut canned were assessed comprehensively by using the method of fuzzy mathematics,the species which suitable most for processing to be chestnut canned were selected: Yanguang,Yanjin,Zaofeng,Da1-3 and Yankui.

Key words： chestnut canned; method of fuzzy mathematics; orthogonal test; comprehensive quality

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