【摘要】 本文主要研究了板栗褐变的主要原因以及水质、热烫对板栗褐变的影响。通过单因素实验筛选出四种护色剂:亚硫酸氢钠、植酸、柠檬酸、EDTA-2Na。在此基础上进行了正交实验,最终确定了炒板栗的最佳护色方案为NaHSO3 0.3%、植酸0.4%、柠檬酸0.1%、EDTA-2Na 0.03%。更多还原

【Abstract】 The main reason and the effect of water quality and blanching on chestnut browning were studied in this paper.Results showed that Sodium bisulfite,Phytic acid,Citric acid and Disodium ethylene diamine tetra-acetic acid(EDTA-2Na) could efficiently prevent the process of browning of the fried chestnut and the best concentration of the above-mention four compounds were 0.3 %,0.4 %,0.1 % and 0.03 %,respectively.更多还原