摘要
为了提高板栗产品品质,试验对板栗加工中的去皮方法进行了比较,结果表明:浸泡去皮法最好,在70℃时,以蒸馏水为介质,浸泡10 min,去皮效果最好,而且褐变程度较低,产品颜色较好。
To enhance quality of produced Chinese chestnut, several method to remove the peel was compared. The result showed that the method of soaking was the best. When the Chinese chestnut was in a certain condition of temperature 70 ℃, distilled water 10 rain, the effect of removing the peel was the best and the brown stain was the least.
出处
《食品工业》
北大核心
2013年第8期54-56,共3页
The Food Industry
基金
河北省科学技术研究与发展计划课题(12227167)
秦皇岛市科学技术研究与发展计划课题(2012023A029)
关键词
板栗
去皮
褐变
Chinese chestnut
removing the peel
brown stain
