摘要
板栗罐头常常会产生汤汁沉淀混浊现象,严重影响了产品质量。木文采用添加乳化剂水化物的方法,络合板栗果肉中的可溶性直链淀粉,阻止了高温杀菌过程中淀粉的溶出,从而解决了板栗罐头汤汁沉淀混浊的技术难题,同时为乳化剂在罐头工业中的应用开辟了新路。
The quality of canned chestnut is affected seriously by the soup sediment usually. This difficult technology problem has been solved by adding the emusifier to complex the soluble straight chain starch in chestnut kernel, and the separation of starch out of solution in the high-temperature process has been prevented. Meanwhile, a new area was found for the application of emusifier in can indurtry.
出处
《食品工业科技》
CAS
CSCD
北大核心
1991年第2期24-26,共3页
Science and Technology of Food Industry
