Study of Pretreatment Technology Against Browning in Lotus Root Juice

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Study of Pretreatment Technology Against Browning in Lotus Root Juice
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This study is to develop an efficient process for the lotus root juice by blanching with Color fixation.And the optimum color fixation compositions was determined and listed as follows:0.3%zinc acetate,0.18%disodium ethylenediamine tetraacetic acid and 0.02% ascorbic acid.Then the optimum formulation of lotus root juice was identified by the fuzzy mathematics Integrated Evaluation;lotus root purified juice 90%,White granulated sugar 8%, Citric acid 0.10%and Honey 0.10%.

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LIU Jun-bo, ZHANG Min, REN Zhi-can. Study of Pretreatment Technology Against Browning in Lotus Root Juice[J]. Journal of Food Science and Biotechnology,2010,29(6):829-835.

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Online: June 17,2014
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