| 不同护色方法对板栗粉护色效果及营养成分的影响 |
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| 引用本文： | 桑大席,邵颖,魏宗烽.不同护色方法对板栗粉护色效果及营养成分的影响[J].安徽农业科学,2010,38(30):17188-17189,17195. |
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| 作者姓名： | 桑大席 邵颖 魏宗烽 |
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| 作者单位： | 信阳农业高等专科学校食品科学系,河南信阳464000 |
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| 摘 要： | 目的]为板栗的深加工提供科学依据。方法]将新鲜板栗去壳和内衣后,采用4种方法进行护色处理,制备板栗粉,比较不同处理方法的护色效果及其对板栗粉营养成分的影响。结果]4种护色方法中,以处理④（0.25%柠檬酸、0.20%Vc、0.20%壳聚糖、0.35%NaCl）的护色效果最好,得到的板栗粉为淡黄色,且板栗粉中淀粉、总糖、还原糖、灰分和蛋白质的含量（分别为69.3%、22.5%、13.15%、1.63%和5.73%）均高于其他3个处理,而铁、P和脂肪含量仅低于处理③。结论]0.25%柠檬酸、0.20%Vc、0.20%壳聚糖、0.35%NaCl混合护色液处理是板栗粉的最好护色方法,可有效防止板栗粉加工过程中发生褐变,同时保留板栗的营养成分。
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| 关 键 词： | 护色 板栗 营养成分 |
Influence of Different Color Protection Methods on the Color-protected Effect and Nutritional Ingredient of Chinese Chestnut Powder |
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| Institution: | SANG Da-xi et al (Department of Food Science,Xinyang Agricultural College,Xinyang,Henan 464000) |
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| Abstract: | Objective]The study aimed to provide scientific foundation for deep processing of Chinese chestnut. Method]After the shell and mesocarp of fresh Chinese chestnut were peeled,their color was protected by 4 color protection methods for producing Chinese chestnut powder. Then the color-protected effects of different treatment methods and their influence on nutritional ingredient of Chinese chestnut were compared. Result]Among the 4 color protection methods,the color-protected effect of Treatment ④ (0.25% citric acid,0.20% Vc,0.20% chitosan and 0.35% NaCl) was best. The yielded Chinese chestnut powder was light yellow. The contents of starch,total sugar,reducing sugar,ash and protein in Chinese chest nut powder in Treatment 4 were higher than that in the other 3 treatments,but its contents of iron,phosphorous and fat were lower than that in Treatment ③. Conclusion]The best color protection method for Chinese chestnut powder was treatment with mixed color protection solution containing 0.25% citric acid,0.20% Vc,0.20% chitosan and 0.35% NaCl. By applying this method,the browning phenomenon occurring in processing Chinese chestnut powder could be prevented effectively and the nutritional ingredients of Chinese chestnut could be remained simultaneously. |
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| Keywords: | Color protection methods Chinese chestnut Nutritional ingredient |
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