Browning control technology of Chinese chestnut during the processing

In order to solve the browning phenomenon during the processing of Chinese chestnut and find the optimal color fixatives and technology, the effects of glutathione, EDTA-2Na, citric acid, L-cysteine and vacuum treatment on the color and luster of Chinese chestnut were studied.On the basis of single factor experiment, the orthogonal experiment was carried out with citric acid, L-cysteine and glutathione as the influencing factors. The optimal color fixatives compound was established as follows: 0.8% of mass concentration of citric acid, 0.04% of L-cysteine, 0.05% of glutathione.According to the range analysis, the order of the factors affecting the color of chestnut were L-cysteine > citric acid > glutathione. Through the research of vacuum treatment conditions, it was concluded that the color protection treatment under the condition of vacuum degree was0.08 MPa, which can greatly reduce the color protection time, and at the same time the color protection effect was the best.