板栗加工过程中的护色研究

Research on Protecting of Colouration in Chestnut Processing

非酶褐变是导致板栗在加工过程中色泽变化的主要原因，使用护色液０．２％柠檬酸＋２％ＮａＣｌ＋０．３％Ｖｃ＋０．０２％ＥＤＴＡ－２Ｎａ＋０．３％ＮａＨＳＯ３或者在罐液中添加０．３％Ｖｃ＋０．０２％ＥＤＴＡ－２Ｎａ可有效地抑制板栗色泽的变化。

Non-enzymic browning is the key reason of colour variation in chestnut processing , and this sort of colour variation in chestnut processing can be effectively retarded by using colouration protecting solution containing citric acid 0. 2 % , NaCl 2 % , Vc0. 3% , EDTA - 2Na 0. 02% and NaHSO3 0. 3% or adding colouration protecting agents induding Vc 0. 3% and ED- TA - 2Na 0. 02% into canning solution.