速冻板栗仁关键加工技术研究
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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。
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.
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.
引文
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[6]贾恩卡洛·波努斯．欧洲的栗子业[J]．植物资源与环境，1995，4(2)．
[7]Benzo M, Parola F, Borsotto M. Production of dried chestnuts and chestnut flour in Cuneo Province.[J]. Rivista di Frutticoltura e di Ortofloricoltura. 1999, 61:54-58.
[8]Ahn KM, Kim TO, Kim JK, Jhun GS. A study on drying process of chestnut. [J]. Research Reports of the Forestry Research Institute Seoul. 1987,34:120-126.
[9]Klinac D, seelye R, Knowles R. Chestnut production and chestnut research in New Zealand. Proceedings of the Second International Symposium on Chestnut, Bordeaux, France, 19-23 October, 1998. Aets-Horticulturae. 1999, 494:43-49.
[1O]Mililler G. Peeled chestnuts commercial prospects. 83rd Annual report, Northern Nut Growers Association. 1992, publ. 1993, 46-52
[11]FDA. Sulfiting agents. Affirmation of GRAS status [J]. Food and Drug Admin. Fed. Reg, 1988, 53:51065-51084.
[12]Fuchigami M, Hyakumoto N. Miyazaki K, Nomura T, and Sasaki J. Texture and histological structure of carrots frozen at a programmed rate and thawed in an electrostatic field[J], food Sci, 1994, (59): 1163-1168.
[13]Fuchigami M. Hyazaki K. And Hyakumoto N. frozen carrots texture and pectin components as affected by low-temperature and quick freezing[J]. Food Sic, 1995, (60): 136-137.
[14]fuchigami M, Hyakumoto N. Miyazaki K, programmed freezing affected texture, pectin composition and electron microscopic structures of carrots [J]. Food Sic,Inc.,1995.
1995, (60) :137-141．
[15] Prestamo G, Fuster C, and Risueno M. C. Effects of blanching and freezing on the structure of carrots cells and their implications for food processing [J]. Sic. Food Agric 1998,(77) :223-229．
[16] Anzalda-morales A, Brusewitz G.H and Anderson J. A. Pecan texture as affected by freezing rates, storage temperature, and thawing rates [J]. Food Sic, 1999, (64) : 332-335．
[17] Momnzo J. M. Navarrete N. m. ,Chiralt A.and Fito. P. Mechanical and Structural Changes in apple (Var. Granny)due to Vacuum impregnation with cryoprotectants. 1998(3) :499-503．
[18] Hung Y C. and Kim N K. Fundamental aspects of freezecracking. Food technoligy, 1996(12) 59-61．
[19] Erickson M C, hung Y C. Quality in frozen food. Chapman & Hall, new York, NY, 1997 :92-111．
[20] Celsso O. B. W and Jim V. Emerging-Freezing Technologies. In Food Processing: Recent Developments, Elsevier Science B.V., 1995, 227-240．
[21] Lester E. J. Freezing Effects on Food Quality. New York: Marcel Dekker Inc., 1995．
[22] Cleland A C. Food Refrigeration Processes. Analysis, Design and Simulation. Barking, England: Elsevier Science Publishers LTD, 1990．
[23] Levine, H. Slade, L. Water as a Plasticizer. Physico-chemical Aspects of Low-moisture Polymeric Systems. In: F. Franks ed. Water Science Reviews. Cambrige : Cambrige University Press. 1988, vol3,79-180．
[24] Levine, H. Slade, L. Principles of "Cryostabilization" Technology From Structure Property Relationships of Carbohydrate/water System-A Review. Cryo-lerrers.1988,9(1) :21-63．
[25] Celsso O. B. W and Jim V. Emerging-Freezing Technologies. In Food Processing: Recent Developments, Elsevier Science B.V., 1995, 227-240．
[26] Lester E. J. Freezing Effects on Food Quality. New York: Marcel Dekker
[27]Cleland A C. Food Refrigeration Processes. Analysis, Design and Simulation. Barking, England: Elsevier Science Publishers LTD, 1990.
[28]Levine,H.Slade, L. Water as a Plasticizer. Physico-chemical Aspects of Low-moisture Polymeric Systems. In: F. Franks ed. Water Science Reviews. Cambrige: Cambrige University Press, 1988, vol3, 79-180.
[29]Levine, H. Slade, L. Principles of "Cryostabilization" Technology From Structure Property Relationships of Carbohydrate/water System-A Review. Cryo-lerrers.1988,9(1): 21-63.
[30]晏绍庆等，漂烫和冻结对马铃薯细胞结构和质地特性影响的实验研究[J]．食品科学，2000．21(8)：51-53．
[31]晏绍庆等，冻结速率对苹果片多酚氧化酶和过氧化物酶活性影响的研究[J]．食品工业科技，2000．21(2)：8-10．
[32]晏绍庆等．玻璃化保存草莓多酚氧化酶和过氧物酶活性变化的实验研究[J]．食品科学，2000，21(1)：58-62．
[33]生吉萍等．板栗栗仁褐变及控制方法研究[J]．食品与机械，2000，75(1)：18-19．
[34]樊连福．原色糖水栗子罐头褐变机理的探讨及工艺条件的确定[J]．食品工业科技，1996，3：45-48．
[35]陈志强．糖水栗子罐头的护色技术研究[J]．食品科技，1994，(2)：22-24．
[36]宋超等．板栗综合加工技术研究．中国科技成果库，项目编号：90214903．
[37]北京林业大学科技处．板栗加工制粉及板栗粉新食品开发技术．中国科技成果库，项目编号：99006676．
[38]陈薇芳．板栗粉、糖渍板栗及其加工工艺的研究．中国科技成果库，项目编号：93210835．
[39]唐茂芝等．出口板栗馅中的褐变因素及其控制[J]．食品工业科技，1999，20(5)：11-13．
[40]李笑梅．大豆多酚氧化酶和过氧化酶的酶学特性研究[J]．食品科学，2001，22(6)：32-35．
[41]金玉来等．甘薯中多酚氧化酶的研究[J]．食品科学，1991，(9)：4-9．
[42]林植芬等．采收后荔枝果实中氧化和过氧化作用的变化[J]．植物化学，1988，30(4)：382．
[43]林向东等．苹果中酶活性与贮藏效果相关性的研究．食品科学，2000，21(3)：61-63．
[44]沈国华等．软包装脱壳原栗护色及加工工艺研究[J]．食品科技，2001，6：12-13．
[45]陶月良．板栗果实褐变的生理因子初探[J]．浙江农业学报，2001，4．
[46]张俊杰等．板栗酱的加工及其防护止褐变技术[J]．江苏食品与发酵，1999，4．
[47]陈壁州等．板栗加工过程中的护色研究[J]．北京农学院学报，1998，13(3)：58-61．
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