摘要
针对板栗原料的特性和板栗深加工产品的现状 ,对速溶即食板栗粉加工过程中的防褐变和稳定性问题进行了详细实验分析研究 ,提出了抑制其褐变。
Based on the characteristic of Chinese chestnut and current production status, a detailed analysis and research were completed on the anti browning and stability during the processing of fast dissoloving instant Chinese chestnut powder. Effective methods of restraining browning and improving stability were proposed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第4期141-144,共4页
Food and Fermentation Industries
关键词
速溶即食板栗粉
防褐变
稳定性
板栗
fast dissolving instant Chinese chestnut powder, browning, stability
