Food and Fermentation Industries >

2012 , Vol. 38 >Issue 05: 129 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.046

Food and Fermentation Industries

Research of Processing Characteristics of Chestnut Canned of Different Species

  • Su Xia ,
  • Guo Li-qiong ,
  • Sun Ying ,
  • Liu Peng-fei ,
  • Wu Hou-jiu ,
  • Tian Xue-qin ,
  • Cao Qiu-xu
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Online published: 2012-05-25

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Abstract

Through orthogonal test,the best composition of color protection liquid of chestnut(Castanea mollissima Blume) canned was found: added 0.3% citric acid,0.2% Vc,0.1% EDTA solution,0.1% NaCl.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 selected: Yanguang,Yanjin,Zaofeng,Da1-3 and Yankui.

Key words： chestnut canned; method of fuzzy mathematics; orthogonal test; comprehensive quality

Cite this article

Su Xia , Guo Li-qiong , Sun Ying , Liu Peng-fei , Wu Hou-jiu , Tian Xue-qin , Cao Qiu-xu . Research of Processing Characteristics of Chestnut Canned of Different Species[J]. Food and Fermentation Industries, 2012 , 38(05) : 129 -133 . DOI: 10.13995/j.cnki.11-1802/ts.2012.05.046

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