翻译一篇食品类的摘要

来源：百度知道 编辑：UC知道 时间：2024/06/07 13:10:24
板栗属是壳斗科中最具食用价值的植物类群，该属共有7个种，广泛分布于北半球温带的广阔地域。板栗主要成分以糖类为主，其中淀粉占干物质的45%～65%左右，并含有蛋白质、脂肪、多种维生素、无机盐和不饱和脂肪酸等。板栗中淀粉含量占大部分，因此板栗罐头制品普遍的存在果仁淀粉回生的现象。此实验对板栗罐头果仁淀粉回生导致果仁变硬的的因素进行分析，并着重从一个方面进行反复的实验论证。以板栗罐头为主要研究对象，按照加工工艺，在煮制液中添加0．9％EDTA一2Na、2％柠檬酸、1％NaHSO3等组成的护色液，用O．2％CaC12进行硬化。在装罐糖水时进行对照试验，分别以清水或者糖液浓度为0%，10%，20%，30%，40%，50%，60%灌入糖液或者清水，制作相应实验设计的瓶数，由于不同的浓度和储藏时间，用硬度仪进行硬度测定，和进行碘呈色度的变化，可以客观的反应果仁硬度的质构的变化，且加工的产品符合相关质量标准要求。

Chestnut is the Fagaceae are the most food value of the plant group, which is a total of seven kinds, is widely distributed in the Northern Hemisphere temperate broad geographical. Chestnut mainly to carbohydrate-based ingredients, including starch dry matter accounted for 45% ~ 65%, and contains protein, fat, multi-vitamins, salts and fatty acids and so on. Chestnut starch content accounted for the bulk of canned chestnut products, therefore the existence of a general phenomenon of retrogradation of starch nuts. This experiment of chestnut starch retrogradation canned nuts nuts hardened lead to an analysis of the factors and focus on one aspect from the repeated demonstration of the experiment. Canned chestnut in the main study, in accordance with the processing technology, in the cooking liquid in a 0.9% EDTA added 2Na, 2% citric acid, 1% NaHSO3 color composed of fluid, with O. 2% CaC12 for hardening. Sugar in the tank when the controlled trials, respectively, with water or sugar