摘要
对炒板栗的硬化进行了研究。炒板栗的品质和硬度呈显著负相关:硬度越大,品质越差。炒板栗的硬化与淀粉的老化和水分含量有关,而淀粉的老化是引起炒板栗硬化的主要原因。本研究通过炒前高压处理和控制炒制时间来抑制淀粉的老化。这两种方法的目的在于提高产品的糊化度:板栗炒制前进行高压处理8min,控制炒制时间在20min可以较好的抑制板栗的硬化。将2种工艺结合起来对炒板栗进行处理,处理后的炒板栗硬度比空白小。经充氮处理后,50d时,经综合工艺处理后的炒板栗的硬度比空白降低了27%。
This paper studied the hardening of fried chestnut.The hardness and quality are significantly negative correlated：the greater the hardness,the worse the quality of the chestnuts.Hardening is due to the aging of the starch and moisture content,and aging is the main cause.The study used high pressure treatment before roasting,and frying time was strictly controlled to prevent starch aging and improve gelatinization of the product.The experiment showed fried chestnut＇ s duration could be extend by 8 minutes with high pressure treatment and 20 minutes frying.The texture is softer than the controls.Moreover,chestnut＇ s hardness decreased 27％ compared with the control after fifty days with Nitrogen treatment.
出处
《中国食品添加剂》
CAS
北大核心
2014年第6期89-94,共6页
China Food Additives
基金
广东省科技计划项目(2004A20301009)
关键词
炒板栗
硬化
淀粉
糊化
fried chestnut
hardening
starch
gelatinization
