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Volume 26 Issue 4
Nov.  2011
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HONG Peng-xiang, XU Zhi-zhong, HONG Ya-kuo. Initial Studies for Slowing Down the Browning of Longan-Jelly[J]. Fujian Journal of Agricultural Sciences, 2011, 26(4): 583-586.
Citation: HONG Peng-xiang, XU Zhi-zhong, HONG Ya-kuo. Initial Studies for Slowing Down the Browning of Longan-Jelly[J]. Fujian Journal of Agricultural Sciences, 2011, 26(4): 583-586.
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Initial Studies for Slowing Down the Browning of Longan-Jelly

  • 1.

    Plant Preservation college of Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;

  • 2.

    Fujian Quanzhou City Tianxianbaobao Food Co., Ltd, Quanzhou, Fujian 362804, China;

  • 3.

    Food Science college of Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

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  • Received Date: April 01, 2011
  • Revised Date: August 18, 2011
    Graphical Abstract
    • Abstract
  • Browning of Longan-jelly is an important factor that affects the quality of the product.This study focused on the causations in the browning of longan-jelly during exportation and suggested the optimal processing accordingly for the delay of the browning.The single factor experiments were conducted for sterilization temperature,the concentration of disodium EDTA,Vc and sugar,the pH of jelly liquid.The orthogonal experiment was followed thereafter for those selected levels.Results indicated that the optimum conditions for slowing down the browning of longan-jelly were Vc 0.01%,disodium EDTA 0.02%,sugar 16% and pH 3.3,respectively.
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    • References (4)
  • 许勇泉,尹军峰,袁海波,等. 果蔬加工中褐变研究进展[J]. 保鲜与加工, 2007, 7(3):11-14.
    覃洁,罗秀梅. 食品企业在使用紫外灯时应注意的问题[J]. 广西轻工业, 2008, 11(2):11-12.
    中国科学院数学研究所统计组. 常用数理统计方法[M]. 北京:科学出版社, 1974: 34-54
    闫蒙钢,朱小丽. 褐变-食品加工的隐形杀手[J]. 知识介绍, 2008, 2(51):25-26.
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