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Effect of Cultivar and Processinge Technology on Quality of Chinese Chestnut Cans

Zheng Guoshe(Anhui Agricultural University,Hefei,230036)PanJunhai(Can Food Factory of Heshan County)Xie Ping(Can Food Factory of Longrnianshan Shucheng County)  
The correlation was studied in this paper between quality of Chinese chestnut can,including nut brownning and breaking and solution turbidity,its raw material and processing technology. The result showed that the nut brownning and breaking could be reduced by sieving cultivar for glutinous nut or with less cotyledons and selccting fresh nuts of proper maturity;taking off nut coat by placing at low temperature and then in bolling water;and adding 0.2~0.3 gnam EDTA Per liter solution as colourguard agent.By using the above processing technology the quality of Chinese chestnuts was improved effectively.
【CateGory Index】: TS295.6
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