Study And Application On Fried Quality Evaluation Indicators System Of Yanshan Chestnut

Based on the experimental materials for Yanshan chestnut kernel, explored the effect of the nutrient elements of chestnut on the conditions of (-20℃)freezing. Used the sensory identification and the fuzzy comprehensive evaluation method, analysised the fried quality of chestnut after the preservation of 3 months of the storage conditions of the 4℃. Establishing Yanshan Chestnut fried quality Evaluation System. While storaged the eight Yanshan chestnut cultivars at 4℃ condition, to determine the changes of nutrients during storage. Determine the most appropriate time to eat for chestnut. The main contents and results are as follows:1. The occurrence of physiological metabolism in chestnut can be effectively inhibited by (-20℃) freezing. The main nutrient components of chestnut were not significantly affected at 31d.2. The evaluation system of the sensory evaluation system and the physiological and biochemical indexes of the Yanshan chestnut fried quality were established. In 2013, the sensory evaluation and nutritional components of 31 chestnut varieties (lines) in Yanshan were determined by sensory evaluation and nutrition, and the fried quality of different varieties (lines) of Yanshan chestnut was preliminarily sorted. Change from the 31 cultivars (lines),9 varieties (lines) were selected for the better sugar fried quality, and the physiological indexes of the sensory evaluation and physiological index were further determined by the varieties. Through two years of fried quality score and physiological indexes of correlation analysis shows that the fragrant, sweet, waxy, astringent skin exfoliation degree is an important factor in the evaluation of chestnut fried food quality; water content, soluble sugar content, amylopectin and starch content(amylopectin and amylose ratio) can be a judge of the chestnut fried quality an important indicator. The average membership degree of the quality score and the average membership degree of the physiological index of the chestnut was reached to a very significant level. According to the evaluation system, the varieties (lines) of Yanshan chestnut were sorted, and the fine varieties of Yanlong, Yanzi and Qianxi 21 were determined.3. The change of nutrient composition of eight Yanshan chestnut varieties (lines) during storage at 4 was analyzed. Studied the Yanshan chestnut fried quality and the quality of chestnut fried was compared with that of Yanshan chestnut fried quality Each species within a month after the harvest are not suitable fried; the fried quality of Yanshan Zaofeng is best when stored to 136 days.; Qianxi Zhuangli, Zunyu, Zipo, Yankui, Yanshan Duanzhi, Yanlong stored to 151 days when the best suitable fried quality; Dabanhong best fried quality when stored up to 166 days.