摘要
测定板栗罐头加工中预煮和灭菌汤汁中的淀粉和蛋白质含量，分析淀粉粒的热胀性与胞内物释放，阐明混汤的生化机制；提出防止混汤的技术，达到降低淀粉释放率６１．６％，降低蛋白质释放率８３．５％．这对提高板栗罐头生产质量具有重要意义．
Surveyed and determined the content of starch and protein of preboiling and sterile soup in Chinese chestnut can. Analized the heat heave of the starch and the substances released from cells, illustrated the biochemical mechanisms of turbid soup. Suggested the technique preventing turbid soup. It cut down 61. 6 percent starch and 83. 5 percent protein released from cells. ThiS technique greatly improve the quality of Chinesechestnut can production.
出处
《湖北大学学报（自然科学版）》
CAS
1995年第4期447-451,共5页
Journal of Hubei University：Natural Science
