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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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【Co-citations】
Chinese Journal Full-text Database 4 Hits
1 JIANG yan,ZHAO Li-chao,LUO Ai-min,LIANG Jun-ming(College of Food Science,South China Agricultural University,Guangzhou 510642,China);Study on preventing browning of Fried Chestnuts[J];Modern Food Science and Technology;2007-07
2 GU Hui-xin,XU Wen-guo(Lanzhou Petrochemical Company,PetroChina,Lanzhou 730060,China);Affecting Factors to the Yellow Index Measurement of Polypropylene Products[J];Journal of Lanzhou Petrochemical College of Vocational Technology;2007-04
3 Zhang Rongrong,Li Xiaoyu,Wang Wei(College of Engineering and Technology,Huazhong Agricultural University,Wuhan 430070,China);Experimental research on cracking performance of Chinese chestnut based on flexible rubbing method[J];Transactions of the Chinese Society of Agricultural Engineering;2007-05
4 Zhang Rongrong, Li Xiaoyu※, Wang Wei, Zhang Jun, Liu Jie (Collage of Engineering and Technology, Huazhong Agricultural University, Wuhan 430070, China);Analysis of mechanical properties of Chinese chestnut cracking based on the FEM[J];Transactions of the Chinese Society of Agricultural Engineering;2008-09
【Co-references】
Chinese Journal Full-text Database 2 Hits
1 Zhang Xiuli et al(Anhui Agricultural University,Hefei 230036);Analysis and Assesment of Chemical Constituent of Castanea mollissima Blume[J];JOURNAL OF ANHUI AGRICULTURAL SCIENCES;1996-04
2 YU Lei1,LI Feng-lin2(1.Xiamen Ocean Vocational Technology College,Xiamen 361012,China;2.Jilin Agricultural Sci-technology College,Jilin 132101,China);Study on the Chestnut Wine[J];Journal of Hebei Agricultural Sciences;2007-06
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