摘要
通过对板栗粉色泽、碘蓝值、多酚、吸水能力、吸油能力的测定,探究不同熟化过程(蒸煮、微波、烘烤)对板栗的品质影响。结果表明,与微波(功率P-4)、烘烤(170℃)方式相比,沸水蒸煮板栗仁更易熟;与未熟化相比,熟化板栗粉的L值、多酚、吸油能力均显著减少(P<0.05),b值、碘蓝值、吸水能力均显著增大(P<0.05);在相同时间处理后,蒸煮熟化后的板栗粉多酚损失率要比微波、烘烤处理显著增多(P<0.05);此外,随着时间的增加,经过蒸煮、微波的板栗粉吸水能力均逐渐显著增加(P<0.05),且在相同时间(10~25 min)下,烘烤后板栗的吸油性均高于蒸煮方式,其变化规律与碘蓝值相似。
The effects of different ripening processes(boiling, microwaving, baking) on the quality of chestnut were investigated by measuring the color, iodine value, polyphenols, water absorption capacity and oil-binding ability of chestnut flours. The results showed chestnut by boiling had easier ripening compared with microwaving and baking(170 ℃). L value, polyphenols and oil-binding ability were significantly decreased(P<0.05) in chestnut for ripening processes compared with untreated samples, while b value, iodine value and water absorption capacity were significantly increased(P<0.05). At the same time, the loss of polyphenols in chestnut by boiling had higher(P<0.05) compared with microwaving and baking(170 ℃). In addition, with the prolongation of treating time, the water absorption capacity of chestnut powder after boiling and microwave treatment increased significantly(P<0.05). And at the same time(10~25 min), oil-binding ability of chestnut by baking was higher than that of boiling. This is a similar conclusion to iodine blue value.
作者
周葵
张雅媛
黄会玲
游向荣
王颖
李明娟
卫萍
ZHOU Kui;ZHANG Yayuan;HUANG Huiling;YOU Xiangrong;WANG Ying;LI Mingjuan;WEI Ping(Institute of Agro-products Processing Science and Technology,Guangxi Academy of Agricultural Sciences,Naning 530007)
出处
《食品科技》
CAS
北大核心
2019年第11期103-108,共6页
Food Science and Technology
基金
广西科技重大专项(桂科AA17204058-20)
关键词
板栗
蒸煮
微波
烘烤
碘蓝值
chestnut
boiling
microwaving
baking
iodine value
作者简介
周葵(1989—),女,助理研究员,研究方向为农产品加工;通信作者:张雅媛。
