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栗仁巧克力加工关键技术研究 被引量:3

栗仁巧克力加工关键技术研究
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摘要 研究了栗仁巧克力的加工工艺,重点解决了栗仁的护色、真空冻干过程以及板栗仁涂层组成等关键技术问题。实验表明:栗仁护色液的组成为0.3%柠檬酸+0.3%抗坏血酸+0.2%乙二胺四乙酸;栗仁的预冻时间为9h,真空冻干时间为18h,其复水率达到95%以上;栗仁涂层组成为20%麦芽糊精+15%高麦芽糖浆+20%白砂糖。 The processing technology of chestnut kernel chocolate was introduced in this paper,the liquid of protecting about chestnut kernel, the processing of freeze- drying technique and the constitute of chestnut kernel coat were solved. The results showed that the liquid of protecting was 0.3% citric acid, 0.3% ascorbic acid and 0.2% ethylene diamine-N, the time of preparing freezing was 9h, the time of freeze-drying was 18h, and then the reconstitutable rate was above 95%, the coat of chestnut kernel was 20% Maltodextrin, 15% hight maltose and 20% sugar.
出处 《食品工业科技》 CAS CSCD 北大核心 2007年第11期142-143,146,共3页 Science and Technology of Food Industry
基金 北京市科技计划项目(0704005040191-001)
关键词 板栗 巧克力 加工 chestnut chocolate processing
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