板栗糕馅保水剂的研究

Study on the water-keeping reagent of Chestnut cake

以板栗为原料,采用不同的亲水性物质对板栗糕保水剂的最佳组合进行了试验,结果表明,不同的亲水性物质可不同程度地减弱板栗糕的失水率,在一定程度上起到了保水作用,通过正交试验,同时结合板栗的口感确定最佳的保水剂为10%糖、0.02%柠檬酸和0.02% CaCl2。

Using the chestnut as raw material, the optimal water-keeping reagent of different water-affinty substances was studied. The results showed that the desiccation rate of Chestnut cake was reduced by different water-affinty substance, so the different water-affinity showed water-keeping effect. And through the orthogonal experiments, combining the taste of the Chestnut cake, the optimal water-keeping reagent was 10%sugar, 0.02% citric acid and 0.02% CaCl2.