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以毛板红板栗品种为原料 ,研究了 4种不同干燥方法加工所得栗粉的理化与功能特性 ,结果表明自然干燥与热风干燥加工成的栗粉在理化和功能特性上差异较小 ,但自然干燥粉比热风干燥粉具有更好的起泡能力和泡沫稳定性 ;微波干燥粉比热风干燥有较多的淀粉发生糊化 ,表现在具有较低的峰粘度、崩解值和回复值 ,其吸水能力较热风干燥粉大 ,但起泡能力、泡沫稳定性和复水成泥后的一些质地特征值较热风干燥粉低。高温蒸后热风干燥粉的理化与功能特性与微波干燥粉类似 ,但有较高的崩解值和较低的回复值。从色泽来看 ,自然干燥和热风干燥粉比微波干燥和高温蒸后热风干燥的要白 ,而且有光泽
The physico-chemical and functional properties of chestnut flour obtained from four different drying methods were studied using the red chestnut varieties as raw materials. The results showed that the physico-chemical properties and functional properties of the natural and dry-processed chestnut flour were smaller, but natural Drying powder has better foaming ability and foam stability than hot-air drying powder. Microwave drying powder has more starch gelatinization than hot-air drying, showing lower peak viscosity, disintegration value and recovery value. Water absorption capacity is greater than the hot air drying powder, but the foaming ability, foam stability and rehydration mud some of the texture characteristics than the hot air drying powder low. After hot steaming hot air drying powder physical and chemical properties and microwave drying powder similar, but higher disintegration value and lower recovery value. From the color point of view, the natural drying and hot air drying powder than the microwave drying and hot air drying after the hot white, and shiny