品种和加工工艺对板栗罐头质量的影响

Effect of Cultivar and Processinge Technology on Quality of Chinese Chestnut Cans

研究了板栗罐头的栗果褐变、破碎和罐液混浊沉淀与原料、加工工艺的相关性。结果表明：选用糯性或子叶数少的品种、成熟度适度的新鲜栗果，以“低温热烫脱壳去皮”、“分段升温─—分段降温”预煮，以及罐液中添加ＥＤＴＡ护色剂，可以减少栗果褐变和破碎，有效提高板栗罐头质量。本文还提出提高板栗罐头产品质量新工艺的技术方案，使产品质量比旧工艺提高一个级别。

The correlation was studied in this paper between quality of Chinese chestnut can,including nut brownning and breaking and solution turbidity,its raw material and processing technology. The result showed that the nut brownning and breaking could be reduced by sieving cultivar for glutinous nut or with less cotyledons and selccting fresh nuts of proper maturity;taking off nut coat by placing at low temperature and then in bolling water;and adding 0.2～0.3 gnam EDTA Per liter solution as colourguard agent.By using the above processing technology the quality of Chinese chestnuts was improved effectively.