2014•Shipin yu fajiao kejiRequires access
Research on Enzymatic Browning of Chestnut Processing of Different Color Protecting Methods
Huang Jia-f
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Abstract
The purpose of this paper is to study the effects of different color protection treatment on the browning of fresh-cut chestnut. According to single factor results, some treatments such as blanching, citric acid and sodium sulfite are chosen. With the orthogonal test of three factors and levels, the optimal anti-browning method is confirmed as the following: 80℃ blanching 30s, 0.6% citric acid solution and 0.2% sodium sulfite solution for 10min.The activity of polyphenol oxidase is under 2u/ml under this condition.