文章基本信息

标题：Research on the Technology of Inhibiting Browning in Chestnut Paste Processing
本地全文：下载
作者：Qi Liu ; Xuemei Liu ; Fang Yang 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：9
页码：599-604
DOI：10.19026/ajfst.11.2734
出版社：MAXWELL Science Publication
摘要：Chestnut ( Castanea mollissima ) is a multipurpose species that is cultivated for timber, nut, tannin and contributes positively to the forestry landscape. It is important in chestnut paste processing to prevent the chestnuts browning. For the past few years, there were many articles about inhibiting browning in fruits and vegetables processing. However, there were few articles about inhibiting browning in chestnuts processing. This study is mainly studied on the processing technology of preventing browning during the chestnut paste processing. The single factor experiment and the orthogonal experiment were used to determine the proportion of the best color-protect effect of the chestnuts. In this study, the optimum recipe of composite color-protect solutions for chestnut kernels was 0.25% EDTA-2Na, 0.10% Citric acid, 0.15% Vc and 0.25% chitosan. The optimum recipe of composite color-protect solutions for chestnut paste was 0.15% EDTA-2Na, 0.13% Citric acid and 0.30% Vc.