The invention relates to a method for preparing ready-to-eat instant Chinese chestnut
powder through biological enzymolysis. The method comprises the following steps of preparing Chinese chestnut slices, performing color protection on the Chinese chestnut slices, preparing Chinese chestnut pulp, performing enzymolysis on the Chinese chestnut pulp, performing
enzyme deactivation on the Chinese chestnut pulp after being subjected to enzymolysis, homogenizing the Chinese chestnut pulp after being subjected to
enzyme deactivation,
drying the homogenized Chinese chestnut pulp, performing collecting and performing detection. According to the method disclosed by the invention, a green color protection technique, an enzymolysis technology and a high-pressure homogenizing technique and a
spray drying technique are comprehensively introduced, a biological enzymolysis technique is introduced into
processing of Chinese chestnuts, and some
starch branched chains are
cut off, so that a Chinese chestnut
starch cod is released, low molecular
dextrin and soluble saccharides are obtained through
hydrolysis, the stickiness of the Chinese chestnut pulp is greatly reduced, the
solubility and the sugariness are improved, and besides, the problem of poor reconstituability caused by high
starch is solved; and the content of
protein in the Chinese chestnut
powder is increased, and the phenomena that the Chinese chestnut
powder at a later stage loses water to generate agglomerates is avoided. The instant Chinese chestnut powder disclosed by the invention is rich in
flavor, pleasant in color, fine and smooth in mouth feel, and good in reconstituability and stability, and can greatly enrich Chinese chestnut products, the added value is increased, and the industry chain can be prolonged.