摘要
以信阳当地板栗为研究对象,分别对板栗粉提取过程中的护色剂及影响板栗粉出粉率的参数进行了研究。结果得出:护色的最佳水平组合为柠檬酸0.25%、Vc0.25%、壳聚糖0.15%、食盐0.35%;最佳护色时间为6min,出粉率可以达到33.7%,最佳干燥时间为14h。
Color protecting and several important influential parameters in the extracting of chestnut starch,including color protecting time and drying time,were studied. The results showed that the best concentration of Citric acid,Ascorbic acid,Chitosan and Sodium chloride were 0.25% ,0.25% ,0.15% ,0.35% which could efficiently prevent the process of browning of the chestnut starch,the best color protecting time and drying time were 6 minters in 100 ℃,14 h.
出处
《食品科技》
CAS
北大核心
2009年第12期122-125,共4页
Food Science and Technology
关键词
板栗
护色
提取
chestnut
color protecting
extract
