Research And Development Of Pure Chestnuts Beverage

This article selects three varieties of Chinese chestnut as raw materials for the test,through sensory evaluation and GC-MS/MS analysis,single factor experiment,orthogonal experiment,the Plackett-Burman test,the steepest climbing test and the response surface analysis,mainly studies the Chinese chestnut varieties selection and cooked method,pure chestnuts beverage preparation,sterilization and product indicators of these a few respects content.1.Chinese chestnut varieties selection and cookedComparative YanLong,abundant early,big board of three varieties of Chinese chestnut red sense and taste characters,such as size,shape,and the characteristics of aroma substances,and microwave,sugar,Fried,cooked three methods cooked,finally draw a Fried sugar processing YanLong chestnuts in hulling,strip,can achieve the best flavor and color,is the best raw materials for Chinese chestnut drink.2.The preparation of pure Chinese chestnut drinkThe best proportion of pure chestnuts beverage compound stabilizer.color-protecting for citric acid content of 0.11%,VC content is 0.06%,EDTA-2Na content is 0.015%.The best proportion of stabilizer for CMC content 0.17%,planting the fat end content 0.06% 0.013%,xanthan gum content.And through the study found that,epicuticular beverage stability has a significant effect,a homogeneous in 40 mpa,secondary homogeneous stable work best when 20 mpa,as the best homogeneous conditions.3.Pure chestnuts beverage sterilization processing and product indicatorsDetermine the optimal sterilization process of pure chestnuts beverage is 85 ? sterilization for 15 min.To health standard determination of pure chestnuts beverage,measured the physical and chemical indexes and microbial indexes accord with national standard of beverage health standards.