摘要
以真空冷冻干燥方式制备的板栗粉为主要原料开发即食板栗粉产品。以色差L^(*)值和感官评分作为评价指标,通过单因素和正交试验分别对即食板栗粉加工过程中所用的护色液配方及产品配方进行优化。结果表明:冻干即食板栗粉护色剂的最佳配方为以护色液的质量为基准,柠檬酸、维生素C、NaCl、EDTA-2Na的质量分数分别为0.14%、0.01%、0.50%和0.16%;最佳配方为以过筛后的板栗粉质量为基准,白砂糖、黄原胶和食盐的添加量分别为35.0%、0.5%和0.6%,在此条件下制作的产品褐变程度低、色泽好、板栗风味浓郁。
Instant chestnut powder was developed using vacuum freeze-dried chestnut powder as the main raw material.Using color difference L^(*)value and sensory score as evaluation indexes,the formula of color protectors and product formula used in the processing of instant chestnut powder were optimized by single factor and orthogonal test.The results showed that the best formula of freeze-dried instant chestnut powder color protectors was based on the quality of the color protectors,and the mass fractions of citric acid,vitamin C,NaCl and EDTA-2Na were 0.14%,0.01%,0.50% and 0.16%,respectively.The optimal formula was based on the mass of sifted chestnut powder,and the addition amounts of sugar,xanthan gum and salt were 35.0%,0.5% and 0.6%,respectively.Under these conditions,the product had low browning degree,good color and rich chestnut flavor.
作者
崔瀚元
陈君然
CUI Han-yuan;CHEN Jun-ran(Institute of Agricultural Products Preservation and Processing Science and Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Yesen Fruit Tree Planting Professional Cooperative,Tianjin 301900,China)
出处
《粮食与油脂》
北大核心
2024年第4期85-88,109,共5页
Cereals & Oils
基金
天津市林果现代农业产业技术体系项目(ITTHRS2021000)
天津市科技支撑重点项目(20YFZCSN00980)。
关键词
板栗
速溶即食粉
护色
配方优化
感官评价
chestnut
instant powder
color protection
formulation optimization
sensory evaluation
