摘要
主要研究了板栗栗蓉的生产配方和加工工艺。以板栗为原料,白砂糖、黄油为辅料,通过正交试验,采用感官评定的方法,得到板栗栗蓉的优化配方,并加以护色剂、乳化剂及增稠剂,使栗蓉的颜色适宜、口感细腻。确定的制作方法为:将新鲜板栗经机械法脱壳、热力去衣,取200 g栗仁,用300 mL护色液(0.5 g/L乙二胺四乙酸二钠、1 g/L亚硫酸氢钠、1 g/L柠檬酸、1 g/L抗坏血酸)浸泡15 min后捞出,然后加入120 g清水、90 g白砂糖、6 g黄油以及0.1%单硬脂酸甘油酯和0.5%羧甲基纤维素(以栗仁质量计),磨浆、熬煮制作成栗蓉,装罐后高压蒸汽灭菌。
The ingredient and processing technology of Chinese chestnut paste were studied. Chestnut, sugar and butter were used as main materials. The optimization of chestnut paste ingredients was obtained by orthogonal experiment which was carried out by sensory evaluation. In addition, color- protecting agents, emulsifiers and thickeners were employed to maintain the color and taste of the product. The ingredient and technology were determined as follows： Chinese chestnut was hulled by mechanical method and peeled by hot water, then 200 g chestnut seed were immersed in color-protecting agents （0.5 g/L EDTA, 1 g/L sodium bisulfite, 1 g/L citric acid and 1 g/L ascorbic acid） for 15 min. Then the chestnut was taken out and mixed with 120 g water, 90 g sugar, 6 g butter, 0.1 g glyceryl monostearate and 0.5 g carboxymethylcellulose. The chestnut paste was prepared by homogenization, boiling and the final product was canned and autoclaved.
出处
《食品科技》
CAS
北大核心
2014年第3期61-64,共4页
Food Science and Technology
基金
国家林业公益性行业科研专项(201204401)
北京市科委科技创新基地培育与发展工程阶梯计划项目(Z121106002812037)
关键词
板栗
栗蓉
制作
工艺
Chinese chestnut
chestnut paste
preparation
technology
