Study on Production Process of Low-sugar Preserved Chestnut

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (12): 786-788.

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Study on Production Process of Low-sugar Preserved Chestnut

XIAO Mei, LIU Xue-Wei, LIAO Hai, BAO Ming-Hao, XIAO Zheng-Hong, ZHU Yue-Xian

College of Engineering,Nanjing Agricultural University,Nanjing 210031,China

Online:2008-12-15 Published:2011-12-08

Abstract

Abstract: Orthogonal design evaluation and analysis variance by statistical analysis system(SAS) software were applied to determine the best formula of low-sugar preserved chestnut. The results showed that the best formula is 100 g chestnut being adding honey 2 g,sugar 2 g,citric acid 0.2 g,potassium citrate 0.1 g and water 25 ml,and the vacuum cooking time of chestnut is 5 min.

Key words: chestnut, production process, formula, analysis variance, statistical analysis system

XIAO Mei, LIU Xue-Wei, LIAO Hai, BAO Ming-Hao, XIAO Zheng-Hong, ZHU Yue-Xian. Study on Production Process of Low-sugar Preserved Chestnut[J]. FOOD SCIENCE, 2008, 29(12): 786-788.

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Study on Production Process of Low-sugar Preserved Chestnut

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