Title: Effect of browning inhibitors and hardener on browning and quality of boiled lotus root
Abstract: The lotus root was an important aquatic vegetable in China with great nutritional and medicinal value.Browning was a main factor affecting quality of processed lotus root productions.In this paper,four browning inhibitors were studied.The results were follows.Comparing the effect of 4 inhibitors,the concentration and effect order was 0.25% EDTA 0.5% CA 0.2% VC0.5% sodium hexametaphate.The best inhibitor combination was 0.5% CA+0.1% VC+0.2% EDTA from orthogonal test.The quality of boiled lotus root was better in 0.1% CaCl2 for keeping-brittle and 75-80 ℃ 20 min for sterilization during processing.
Publication Year: 2007
Publication Date: 2007-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot