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《Storage & Process》 2008-02
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Study on Anti-browning and Stability of Fast-dissolving Instant Chestnut Powder

LI Yue-ling, ZHANG Zi-de, WANG Lei, QIU Lei (College of Food Science and Technology,Agricultural University of Hebei, Baoding 071001,China)  
Choosed chestnut as the main raw material, by means of L9(34 )orthogonal experiment,a detailed analysis and research were conducted on the anti-browning and stability during the processing of fast-dissoloving instant Chinese chestnut powder.The results showed that the best concentration of Citric acid, Ascorbic acid, Chitosan and Sodium Chloride were0.25 %, 0.25 %, 0.20 % and 0.35% which could efficiently prevent the process of browning of the Fast-dissolving Instant Chinese Chestnut Powder, the best condition of improving stability were CMC-Na 0.20%, Xanthan gum 0.25% , Distilled glycerin monostearate 0.40%, Sucrose fatty and ester 0.45%.
【CateGory Index】: TS255
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