摘要
对板栗罐头加工过程中栗果褐变和糖液混浊现象的问题进行了研究,结果表明在煮制中添加0.9%EDTA-2Na、2%柠檬酸、1%NaHSO3等组成的护色液,用0.2%CaCl2进行硬化和用1%壳聚糖裹包,可以减少栗果褐变和糖液混浊现象,明显提高了板栗罐头的质量。
The problems of the browning of chestnut and the cloud of juice in the processing of chestnut can are studied. The results show that the problems be solved by using 0.9%EDTA-2Na,2%citric acid and 1%NaHSO3 as color fixative,hardening the chestnut with CaCl2(0.2%) and enveloping the chestnut with chitosan. Bythis way the chestnut browing and cloudy juice will be decreased and the quity can be improved greatly.
出处
《莱阳农学院学报》
2003年第3期206-208,共3页
Journal of Laiyang Agricultural College
