不同品种板栗罐头加工的特性

Research of Processing Characteristics of Chestnut Canned of Different Species

通过正交设计研究对16种板栗罐头进行护色条件的优化。试验发现板栗罐头的适宜护色液组成为:添加0.3%的柠檬酸、0.2%的抗坏血酸、0.1%的乙二胺四乙酸二钠(EDTA)、0.1%的NaCl;适宜护色温度为40℃。另外,通过模糊数学法对16个不同品种的板栗罐头进行综合评价,筛选出了最适宜加工成板栗罐头的优良品种。燕光、燕晶、早丰、达1-3和燕奎更适合作为板栗罐头的原材料。

Through orthogonal test, the best composition of color protection liquid of chestnut （Castanea mollis-sima Blume） canned was found： added 0. 3% citric acid, 0.2% Vc, 0.1% EDTA solution, 0. 1% NaC1. The best color protection temperature was 40℃. Sixteen different species of chestnut canned were assessed comprehensively by using the method of fuzzy mathematics, the species which suitable most for processing to be chestnut canned were se-lected： Yanguang, Yanjin, Zaofeng, Dal-3 and Yankui.