速冻板栗仁关键加工技术研究

【作者】 黎继烈；

【导师】 黄克瀛；

【作者基本信息】 中南林学院 ， 林产化学工业， 2002， 硕士

【摘要】 本文叙述了速冻板栗仁关键加工技术的研究内容与结果。通过板栗仁在速冻过程中对细胞结构的影响与多酚氧化酶、过氧化物酶活性变化实验，发现不同的冻结速率和冻藏条件对板栗仁细胞结构的影响与酶活性变化关系重大，认为速冻过程对板栗仁的保存质量有非常密切的关系；系统研究了板栗产品的褐变机理及有效的护色方法，筛选出对人体无任何负作用的护色剂配方；对现有速冻板栗仁加工工艺进行改进，提出了与护色方法相适宜的加工工艺。认为板栗仁速冻前不应漂烫，用含抗坏血酸0.3％，柠檬酸0.7％，氯化钠1％，植酸0.5％护色液浸泡30min，采用5～10cm／h的速率冻结，-18℃冻藏。保存一年半后检测：好果率为99.5％～100％，烂果率≤0.5％，褐变率≤1.0％，产品色泽、口感、成分和鲜果完全相同。更多还原

【Abstract】 The article describes the research on the key technology of processing chestnut core. We did the testing on how chestnut core exerts an influence on cell structure , and enzymatic activity of polyphenol oxidase and peroxides during the process of rapid freezing. We discovered that different freezing rate and freezing condition have a significant impact on cell structure of chestnut and enzymatic activity. We concluded that the freezing process has a very close relationship with reserved quality of chestnut core. We systematically studied the brown color changing of chestnut and method for maintaining original color. We also screened out the prescription for maintaining original color that does no harm to human being. We innovate the current technology of process rapid freezing chestnut core. We also put forward the technology of processing chestnut core that is good for maintaining original color. We confirm that chestnut core should not be blanched before rapid freezing. We just dip them in the liquid of maintaining original color with 0.3% of ascorbic acid, 0.7% of citric acid, 1% of sodium chloride ,0.5% of phytic acid for 30 minutes with the freezing rate of 5-10cm/h below -18癈. After one and half years of preserving, we found that 99.5%~100% of the chestnut core was perfect, only less than 0.5% of the chestnut core went bad, only less than 1.0% of the chestnut core has changed into brown, the color, taste and composition of the preserved chestnut core are almost the same as fresh chestnut core.更多还原