LI Linling,HUANG Bingjie,CHENG Hua,et al.Effect of Several Common Processing Methods on ‘Luotian Chestnut’ Resistant Starch and Main Nutrient Content Changes[J].Northern Horticulture,2018,42(08):129-133.[doi:10.11937/bfyy.20170813]
几种常见加工方式对“罗田油栗”抗性淀粉及主要营养物质含量变化的影响
- Title:
- Effect of Several Common Processing Methods on ‘Luotian Chestnut’ Resistant Starch and Main Nutrient Content Changes
- Keywords:
- chestnut; resistant starch; nutrients
- 文献标志码:
- A
- 摘要:
- 以“罗田油栗”为原材料，采取常见加工中的高温蒸制罐头、混沙翻炒和去壳烹饪3种加工方式，研究了加工后果实中水分、脂肪、蛋白质、可溶性糖及抗性淀粉的含量变化，以期探明加工方式对板栗营养物质含量变化的影响。结果表明：加工后的果仁中抗性淀粉含量有明显不同。抗性淀粉经加工后保留程度最低的为混沙翻炒板栗，达42.42%；最高的为板栗罐头制品，为93.16%。主要营养物质中，水分和糖类的增加会降低抗性淀粉的保留，蛋白质含量的增加会促进抗性淀粉的保留，脂质的变化对抗性淀粉含量没有影响或者不是单一的促进或减弱关系。
- Abstract:
- ‘Luotian chestnut’ was used as raw material,after taken common processing just like the canned of high temperature steamed,chestnuts mixed sand by stir-fry,cooked whithout shell.Not only studying the content of resistant starch and its changes of fresh chestnuts by daily processing,but also measuring the major nutrients content and the promoting and inhibiting of it to resistant starch content.The result showed that the resistant starch content had a significant difference by different processing.In the degree of retention after processing,the lowest was stir-fry mixed sand for 42.42%,the highest for 93.16% of canned products.By studying the main nutrients,adding water and sugar would reduce the resistant starch reserves.Increasing the protein content would promote the resistant starch retention,and the changes in lipid content had no effect or not a single promotion or weaken the relationship to resistant.
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备注/Memo
第一作者简介：李琳玲（1981-），女，博士，副教授，现主要从事板栗产业化等研究工作。E-mail：lilinling1437@126.com.责任作者：程华（1980-），男，博士，副教授，现主要从事板栗产业化等研究工作。E-mail：chenghua1437@126.com.基金项目：湖北省高等学校优秀中青年科技创新团队资助项目（T201619）；黄冈师范学院科技创新团队资助项目（201613303）。收稿日期：2017-12-13