板栗粉的制备及应用研究
摘要
本论文主要研究了板栗褐变的抑制、板栗粉的制备和性质及即食板栗粉的研制。本文以邻苯二酚为底物,板栗多酚氧化酶(PPO)存在同工酶,最适pH为5.0,肩峰在pH 8.0,最适温度为30℃。板栗多酚氧化酶在碱性范围内较稳定,而且较耐热。与温度相比,板栗PPO对pH的变化更为敏感。板栗在水中长时间受热,会严重褐变,故不适合湿法热加工,考虑用干法加工。
通过单因素实验所选择的护色剂有柠檬酸,抗坏血酸,半胱氨酸(Cys)。由正交实验确立板栗的最佳护色条件为:以抗坏血酸浓度为3 mmol/L,柠檬酸浓度为35 mmol/L,Cys浓度为0.75 mmol/L配比的护色液浸泡板栗仁。
随着温度的升高,板栗热风干燥速率越大;随着切片的厚度越大,板栗干燥速率越小。厚度越小时,50~60℃干燥曲线越相似;而70~80℃干燥曲线越接近。为缩短干燥时间,获得色泽质地良好的板栗粉可选择板栗切片小于0.3 cm,在50~60℃下干燥6~8 h。
不同干燥方法加工成的板栗粉在化学成分、物理性质和功能性质上有一定的差异,但影响不大。故考虑到干燥成本和时间,宜采用热风干燥。除淀粉和还原糖外,其它成分差别不大。且在板栗粉干法加工过程中褐变的程度都不严重,都具有较好的色泽,但流动性很差,粘结性也都很高。冷冻干燥粉的吸油能力和起泡能力最高,微波真空干燥粉的吸水能力最好。三种板栗粉的起泡稳定性是一样的。
将板栗粉与大米粉和脱脂麦胚粉复配,可制得色香味俱佳的即食板栗粉。制作即食板栗粉成分配比为板栗粉65%,大米粉19.2%,脱脂麦胚粉15.8%,挤压膨化工艺是水分为12.33%,挤压温度为120℃。通过添加单甘酯和麦芽糊精改善即食板栗粉的冲调,单干酯稍降低了板栗即食粉的结块率,对即食板栗粉的粘度也有较大影响。添加麦芽糊精后,峰值粘度、谷值粘度、崩解值和终粘度都呈下降趋势,但使结块率更大。
单甘酯和麦芽糊精添加量分别为0.3%,4%时,冲调得到进一步改善。
This research mainly studied the browning inhibition of Chinese chestnut, the preparation of Chinese chestnut powder and the production of instant Chinese chestnut powder. Taking catechol as the substrate, the Chinese chestnut polyphenoloxidase (PPO) existed isozyme. The optimum pH was 5.0 with a shoulder peak at pH 8.0 and the optimum temperature was 30℃. The Chinese chestnut polyphenoloxidase was stable in the range of alkalin and was heat-resisting. Chinese chestnut PPO was more sensitive to pH. The Chinese chestnut was not suitable for long-time heating in water for the serious browning. So Chinese chestnut powder was prepared by dry process.
The inhibitors which chose through the single factor experiment were citric acid, ascorbic acid and cysteine (Cys). And on the base of orthogonal experiment, the optimum color-keeping condition was obtained as follows: the concentration of ascorbic acid for 3 mmol/L, the concentration of citric acid for 35 mmol/L, Cys for 0.75 mmol/L. Chinese chestnut kernel was dipped in the color-keeping solution .
Along with the elevation of temperature, the drying rate of Chinese chestnut dried by hot-air was bigger. The drying rate of Chinese chestnut was smaller as the slice thickness. As reducing the thickness, the drying curves at 50, 60℃was more similar and the drying curves at 70, 80℃was closer. In order to reduce the drying time and obtain Chinese chestnut powder of high quality , the Chinese chestnut which was smaller than 0.3cm was dried at 50~60℃by hot-air for 6~8 h.
The Chinese chestnut powder processed by different drying methods was different in the chemical composition, the physical and function properties, but the influence was not obvious. Therefore considering the drying cost and time, hot-air drying was suitable. All other chemical composition was similar besides the content of starch and reductive sugar. Chinese chestnut powder processed by different drying methods had favorable color, bad fluidity and high cohesiveness.The oil absorption and foaming property of Chinese chestnut powder dried by freeze was the highest and the water absorption capacity of powder dried by microwave vacuum was the best. The foaming stability of these three powder was the same.
The instant Chinese chestnut powder which had favorable color and tasted delicious was made of Chinese chestnut powder, rice powder and degreased wheat embryo powder. The instant Chinese chestnut powder was produced as follows: Chinese chestnut powder 65%, rice powder 19.2%, degreased wheat embryo powder 15.8%, the extrusion moisture content 12.33%, the extrusion temperature 120℃.
Monoglyceride and maltodextrin were added into the instant powder to improve the instant property. Monoglyceride reduced the agglomeration rate of the instant Chinese chestnut powder slightly and affect its viscosity greatly. After increasing the maltodextrin, the peak viscosity, the valley viscosity, the rupture value and the viscosity were declined. But the agglomeration rate was increased.
The instant property of instant Chinese chestnut powder was improved with the addition of monoglyceride and maltodextrin for 0.3%,4% respectively.
通过单因素实验所选择的护色剂有柠檬酸,抗坏血酸,半胱氨酸(Cys)。由正交实验确立板栗的最佳护色条件为:以抗坏血酸浓度为3 mmol/L,柠檬酸浓度为35 mmol/L,Cys浓度为0.75 mmol/L配比的护色液浸泡板栗仁。
随着温度的升高,板栗热风干燥速率越大;随着切片的厚度越大,板栗干燥速率越小。厚度越小时,50~60℃干燥曲线越相似;而70~80℃干燥曲线越接近。为缩短干燥时间,获得色泽质地良好的板栗粉可选择板栗切片小于0.3 cm,在50~60℃下干燥6~8 h。
不同干燥方法加工成的板栗粉在化学成分、物理性质和功能性质上有一定的差异,但影响不大。故考虑到干燥成本和时间,宜采用热风干燥。除淀粉和还原糖外,其它成分差别不大。且在板栗粉干法加工过程中褐变的程度都不严重,都具有较好的色泽,但流动性很差,粘结性也都很高。冷冻干燥粉的吸油能力和起泡能力最高,微波真空干燥粉的吸水能力最好。三种板栗粉的起泡稳定性是一样的。
将板栗粉与大米粉和脱脂麦胚粉复配,可制得色香味俱佳的即食板栗粉。制作即食板栗粉成分配比为板栗粉65%,大米粉19.2%,脱脂麦胚粉15.8%,挤压膨化工艺是水分为12.33%,挤压温度为120℃。通过添加单甘酯和麦芽糊精改善即食板栗粉的冲调,单干酯稍降低了板栗即食粉的结块率,对即食板栗粉的粘度也有较大影响。添加麦芽糊精后,峰值粘度、谷值粘度、崩解值和终粘度都呈下降趋势,但使结块率更大。
单甘酯和麦芽糊精添加量分别为0.3%,4%时,冲调得到进一步改善。
This research mainly studied the browning inhibition of Chinese chestnut, the preparation of Chinese chestnut powder and the production of instant Chinese chestnut powder. Taking catechol as the substrate, the Chinese chestnut polyphenoloxidase (PPO) existed isozyme. The optimum pH was 5.0 with a shoulder peak at pH 8.0 and the optimum temperature was 30℃. The Chinese chestnut polyphenoloxidase was stable in the range of alkalin and was heat-resisting. Chinese chestnut PPO was more sensitive to pH. The Chinese chestnut was not suitable for long-time heating in water for the serious browning. So Chinese chestnut powder was prepared by dry process.
The inhibitors which chose through the single factor experiment were citric acid, ascorbic acid and cysteine (Cys). And on the base of orthogonal experiment, the optimum color-keeping condition was obtained as follows: the concentration of ascorbic acid for 3 mmol/L, the concentration of citric acid for 35 mmol/L, Cys for 0.75 mmol/L. Chinese chestnut kernel was dipped in the color-keeping solution .
Along with the elevation of temperature, the drying rate of Chinese chestnut dried by hot-air was bigger. The drying rate of Chinese chestnut was smaller as the slice thickness. As reducing the thickness, the drying curves at 50, 60℃was more similar and the drying curves at 70, 80℃was closer. In order to reduce the drying time and obtain Chinese chestnut powder of high quality , the Chinese chestnut which was smaller than 0.3cm was dried at 50~60℃by hot-air for 6~8 h.
The Chinese chestnut powder processed by different drying methods was different in the chemical composition, the physical and function properties, but the influence was not obvious. Therefore considering the drying cost and time, hot-air drying was suitable. All other chemical composition was similar besides the content of starch and reductive sugar. Chinese chestnut powder processed by different drying methods had favorable color, bad fluidity and high cohesiveness.The oil absorption and foaming property of Chinese chestnut powder dried by freeze was the highest and the water absorption capacity of powder dried by microwave vacuum was the best. The foaming stability of these three powder was the same.
The instant Chinese chestnut powder which had favorable color and tasted delicious was made of Chinese chestnut powder, rice powder and degreased wheat embryo powder. The instant Chinese chestnut powder was produced as follows: Chinese chestnut powder 65%, rice powder 19.2%, degreased wheat embryo powder 15.8%, the extrusion moisture content 12.33%, the extrusion temperature 120℃.
Monoglyceride and maltodextrin were added into the instant powder to improve the instant property. Monoglyceride reduced the agglomeration rate of the instant Chinese chestnut powder slightly and affect its viscosity greatly. After increasing the maltodextrin, the peak viscosity, the valley viscosity, the rupture value and the viscosity were declined. But the agglomeration rate was increased.
The instant property of instant Chinese chestnut powder was improved with the addition of monoglyceride and maltodextrin for 0.3%,4% respectively.
引文
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