The invention relates to a method for storing the color and luster and
flavor of Chinese chestnut-
lotus root composite ultramicro whole
powder with easy gelatinization, and belongs to the field of the
food processing of
fruits and vegetables. The method comprises the following main processes of: peeling Chinese chestnuts and fresh
lotus roots,
cutting into slices, and keeping colors by using a composite color fixative prepared from
citric acid,
ascorbic acid and N-
acetylcysteine; freeze-
drying by
microwave to prepare dried slices; and crushing the dried slices of the Chinese chestnuts and thelotus roots coarsely, mixing, and performing
airflow type ultramicro full crushing to prepare the Chinese chestnut-
lotus root composite ultramicro whole
powder with the easy gelatinization. In the
processing process, the change of the color and luster in the
drying and crushing processes in the later period can be controlled by color-keeping
processing; in the
drying process, the change degree ofthe color and luster and
flavor in the conventional hot-
air drying process is reduced obviously by the
microwave freeze-drying technology; and in the crushing process, the loss of excessive heat generated by the mechanical shearing crushing technology on the color and luster and
flavor is prevented effectively by the
airflow type ultramicro full crushing technology, and the flavor and
nutrition of the Chinese chestnuts and the lotus roots can be better mixed by high-pressure air combination in the ultramicro full crushing process.