Walnut flower is one of special vegetables in Southwest China. However, changes in physicochemical properties of walnut flower lead to browning and other negative effects during its processing and storage, and using color retention agents is one of effective ways to prevent browning. This study used color difference and browning level as indicators to investigate the color protective effects of zinc acetate, disodium edetate, sodium carbonate, ascorbic acid, calcium chloride, and L-cysteine on walnut flowers. Besides, the optimum formula of compounded color retention agent was determined. The results showed that the optimum compounded color retention agent composed of equivalent amount of disodium edetate and calcium chloride. The agent had the best effect at 5.23 mg/mL when soaked at 25.5 ℃ for 2.3 h. Under this condition, the color difference and browning level of the flower were 5.26 and 0.49, respectively. This study obtained the optimum formulation and processing condition for protecting the color of walnut flower, which is helpful for utilizing and processing walnut flower.
LIU Jiang
,
WANG Zhenxing
,
KAN Huan
,
LI Zhengdong
,
HAN Qiang
,
MU Honglei
,
GAO Haiyan
,
PENG Mingshun
,
ZHANG Xuechun
. Optimized color protection technology for walnut flower[J]. Food and Fermentation Industries, 2019
, 45(13)
: 160
-165
.
DOI: 10.13995/j.cnki.11-1802/ts.019864
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