板栗不同品种罐藏试验

Research on Proventing Canned Chestnut from Brown

本试验旨在板栗罐藏加工中减少褐变问题,为提高产品质量提供依据。试验样品采自浙江省诸暨良种场共6个品种,选用3种添加剂,在不同温度和不同时间,重复3～4次试验,找出影响褐变的因素。其结果是:其中毛板红品种,添加乙二胺四乙酸二钠护色,在90℃温度下处理10min为好,即品种影响最大,其次是添加剂种类、处理时间和温度。

This study aims to reduce canned chestnut to brown in the process of treatment. Six varieties of Chinese chestnut were selected as samples in Zhuji City, Zhejiang Province. For finding factors of brown, three additives were used and experiments were made in the different temperature and time of treatment, with four repetitions. The results showed that variety Mabanhong had a good antibrown effect for 10 min at 90℃, ethylenediamine tetra-acetic acid-2Na as color preservation agent. The main factors effecting canned chestnut brown were variety,second additive, then temperature and time of treatment.