板栗脆片增香的工艺技术研究

为探讨板栗脆片增香的工艺技术,将生板栗及蒸、煮后的板栗分别切成厚度1 mm、2 mm、3 mm的板栗片,将板栗片在5个温度(160℃、180℃、200℃、220℃、230℃)进行不同时间的烘烤,再通过感官评定,研究板栗脆片的增香增色效果。结果表明:3种不同处理方式下,煮后烘烤的板栗片的增香增色效果最好,蒸后烘烤的板栗片次之,生板栗片烘烤后的效果最差,且煮后3 mm厚度板栗片在220℃、230℃烘烤25～30 min能达到最佳增香增色的效果。

Researches on aroma enhancing process of chestnut chips

To detect the aroma enhancing technology,fresh,steamed and boiled chestnut were cut into 1 mm,2 mm and 3 mm slices,respectively.The chestnut slices were baked at 5 temperatures(160℃,180℃,200℃,220℃,230℃)for different times respectively.Aroma enhancing effectes were judged through sensory evaluation.The results indicated that:chestnut chips baked after boil presented the best aroma enhancing effects,followed by the ones baked after steam,and the worst were baked fresh chestnut slices.Besides,3 mm slices of boiled chestnut baked at 220℃,230℃for 25~30 min reached the best aroma and color enhancement effects.