【摘要】 本文研究了原色栗脯的加工工艺,着重对产品加工过程的护色技术进行了研究,结果表明:护色液以柠檬酸、EDTA-2Na、VC和NaHSO3分别按0.3%、0.05%、0.5%和0.15%的比例配制为宜。板栗剥壳后先在护色液中护色50min,然后在糖煮过程同时护色所加工的产品,颜色黄亮,均匀一致,表面有光泽,具有较好的护色效果。更多还原

【Abstract】 The protective color preserving techniques of chestnut in the course of manufacture were emphatically studied. The results showed that the formala of color preserving materials are: citric acid 0.3%, EDTA-2Na 0.05%, VC 0.5%, NaHSO3 0.15%. Chestnut kernels after being rinded were immersed in color preserving liquid 50min by adding color preserving materials to the boiling 40% sugar liquid. The product will gain better luster and sensory quality.更多还原