摘要
板栗在我国栽培历史悠久,具有很高的食用和药用价值,但在贮藏和加工过程中,很容易发生褐变,从而大大降低其商品价值。该文对近十年国内外控制板栗褐变技术的方法进行归纳,总结了物理和化学方法的研究进展,并提出相关建议,以期为后续板栗的研究提供参考。
Chinese chestnut has a long history of cultivation in China,and it has pretty high edible and medicinal value as well.However,browning easily occurs during storage and processing,which greatly reduces its commercial value.This paper summarizes the domestic and foreign methods for controlling browning of chestnut kernel in the past decade,sums up the research progress of physical and chemical methods,and puts forward relevant suggestions in order to provide references for subsequent research of chestnut kernel.
作者
郭玉曦
陈雪峰
龚频
GUO Yuxi;CHEN Xuefeng;GONG Pin(School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi′an 710021,China;Shaanxi Research Institute of Agricultural Product Processing Technology,Xi′an 710021,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第18期264-271,共8页
Food and Fermentation Industries
关键词
板栗
褐变机理
控制方法
研究进展
展望
chestnut kernel
browning mechanism
control methods
research progress
prospect