Technology Of The Fresh Castanea Drinks And Its Stability

This review mainly researched the prossing technologies and stability of Chinese Chestnut Fresh Drinks(CCFD).Via steeping in the color-protecting liquid、adding hydrophilic colloid and emulgator aimed to an increase in the color stability of product, most possibly maintain suspension stability of the drinks, prevent precipitation layered of drinks in a relatively short time. The main conclusions were as follows:1、This paper measured basic ingredient of Chinese chestnut,as the result of high water content, approximately 53.59%. In addition,the result showed that the starch content of Chinese chestnut was relatively high, calculated on dry basis was about 41.12%.Meanwhile,the samples contained many other nutritions, for example, the contents of crude proteins and crude fats in the dry basis of Dahongpao chestnut were about 5.78% and 1.21%,respectively.2、The productive process of CCFD were that first exuviating and removing skin,secondly steeping in the color-protecting liquid,finally vacuum package and sterilized in high-handed sterilization pan(the sterilization condition were Pressure=103kPa, Temperature=110℃, Time=20min).After that researched its suspension stability. Experimental datas were analyzed by Origin75 software. Orthogonal design secleted four factors including citric acid, vitamin C, and phytic acid. By the orthogonal experiment the optimal condition of color-protecting liquid was that citric acid, vitamin C,EDTA-2Na, and phytic acid were respectively 0.5%,0.4%,0.002%　and 0.015%. Color difference meter analysis indicated that the total color difference score (△E*)of Dahongpao chestnut was 9.54. It is thus clear that the browning degree of fresh chestnut kernel on this condition was smaller, this condition could keep samples’qualities.3、Although the starch content of Chinese chestnut is higher,starch would affect the suspension stability of drinks. And pasting chestnut starch were easy to age. So adding hydrophilic colloid and emulsifier reduced the aging degree of starch in drinks as far as possible and kept the stability of drinks well. Via the single factor and orthogonal experiment obtained that the optimum formula of compound stabilizer were carrageenan(0.25g), xanthan gum(0.15g), Monostearin(0.25g) and sucrose ester(0.05g). On this condition, the system of Chinese chestnut drinks would be more stable, precipitation rate was small.4、The effects of viscosityon raw stock and protected Chinese chestnut drink were studied by rheometer and texture analyzer. The results obtained that the physical and chemical indicators had significant changes. These phenomena showed that this process improved the suspension stability of drinks well, even after beating an hour it still could keep the stable state, and kept good quality taste of CCFD.5-. Based on the process parameters and its composite stability formula from experiments developed chestnut fresh drinks, through the organoleptic evaluation the drinks are suitable for drinking around 40 ℃,at this temperature, the system of drinks are stable, taste are sweet, has a rich aroma chestnut flavor. So the experimental drinks have high edible value.