Study on Preservation Technique of Primitive Chestnut Color

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (4): 278-280.

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Study on Preservation Technique of Primitive Chestnut Color

LU Zhou-Min, SANG Da-Xi, FENG Jian-南

1.College of Forestry, Northwest Sci-Tech University of Agriculture and Forestry, Yangling 712100, China; 2.Department of Biology Engineering, Henan Xinyang Agriculture Specialized College, Xinyang 464000, China

Online:2006-04-15 Published:2011-09-13

Abstract

Abstract: The protective color preserving techniques of chestnut in the course of manufacture were emphatically studied. The results showed that the formala of color preserving materials are: citric acid 0.3%, EDTA-2Na 0.05%, VC 0.5%, NaHSO3 0.15%. Chestnut kernels after being rinded were immersed in color preserving liquid 50min by adding color preserving materials to the boiling 40% sugar liquid. The product will gain better luster and sensory quality.

Key words: chestnut, fruit preserve, protective coloration, processing technique

LU Zhou-Min, SANG Da-Xi, FENG Jian-南. Study on Preservation Technique of Primitive Chestnut Color[J]. FOOD SCIENCE, 2006, 27(4): 278-280.

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Study on Preservation Technique of Primitive Chestnut Color

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