- 期刊
- OpenAccess
Research on the Technology of Inhibiting Browning in Chestnut Paste Processing
並列摘要
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 colorprotect 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.