典型热加工对板栗品质的影响

Effects of typical hot processing on the quality of chestnut

目的:探索适宜的板栗熟制方式。方法:对比分析带壳板栗(烘烤、常压隔水、常压浸水、高压隔水、高压浸水)以及去壳板栗(常压隔水、常压浸水、高压隔水、高压浸水)9种热加工方式对板栗品质的影响。结果:9种热加工均使板栗中淀粉及多酚含量降低,直链淀粉含量增加。与去壳方式相比,熟化带壳板栗能更有效保留多酚。带壳板栗经常压隔水蒸熟后,可溶性糖含量最高(125.187μg/mg)、甜度值最大(121.53)、SRC分值最高(71.97)。带壳板栗经烘烤后,水分含量最低(36.69%)、硬度最大(8.9 N)、质地评分值最低(2.02分)。结论:板栗较适宜采用带壳方式进行常压隔水蒸制。

Objective:This study aimed to explore the appropriate cooking method of chestnut.Methods:Nine kinds of thermal treatment on the quality of chestnut were compared.The thermal treatment included chestnut fruit(roasting,cooking without water under normal-pressure,cooking within water under normal-pressure,cooking without water under high-pressure,cooking within water under high-pressure)and chestnut kernel(cooking without water under normal-pressure,cooking within water under normal-pressure,cooking without water under high-pressure,cooking within water under high-pressure).Results:The content of starch and polyphenols in chestnut were decreased by the nine kinds of thermal treatment,while the amylose content increased.Compared with the shelling method,the ripening method of chestnut with shell was a more effective processing to retain polyphenols.The content of soluble sugar in chestnut fruit by cooking without water under normal-pressure was the highest(125.187μg/mg),and the sweetness value was the highest(121.53),with the highest SRC score of 71.97.The moisture content of roasted chestnut fruit was the lowest(36.69%),and the hardness was the highest(8.9 N),with the lowest texture score of 2.02.Conclusion:The chestnut fruit by cooking without water under normal-pressure can be used as a suitable processing method to be eaten.