板栗饮料加工的关键技术研究

Study on the key processing technology of Chinese chestnut beverage

针对板栗饮料加工中防褐变和提高稳定性问题进行研究,对影响褐变的主要因素护色剂进行确定试验,经单因素和正交试验,确定最佳护色剂配方为:柠檬酸0.15%,VC0.04%,EDTA-2Na0.030%;然后,针对影响板栗饮料稳定性的主要因素进行正交试验研究,确定最优化工艺参数为:CMC0.1%,黄原胶0.05%,糖浓度10%,板栗浆浓度10%。

The Chinese chestnut beverage＇s anti-browning and the improving stability problem. First, the color fixatives were carried on the determination experiment, which is the primary, factor influencing brown color. The single factor experiment and the orthogunal experiment were used to determine the proportion of the hest color fixative, and the optimal proportion is citric acid 0. 15%, Vc 0. 04% , EDTA-2Na 0.030%. Meanwhile, by taking the Chinese chestnut heverage＇s sensory score as the index, and the main factors according to the orthogonal experiment, which influence Chinese chestnut beverage stability, such as the stabilizer （ CMC and Xanthan gum） , the sugar density, the Chinese chestnut serous density, the optimal technique parameters were gotten. And that is CMC 0.1%, Xanthan gum 0.05%, sugar density 10%, Chinese chestnut serous density 10%.