The invention relates to a method for preparing low-
sugar primary-color chestnut paste through a non-
sulfur color protection technology. The method comprises the following steps that firstly, chestnuts are subjected to
blanching treatment after being screened, shells are stripped, and
skin is removed; then, the chestnuts are soaked in color protection liquid which contains 0.05 wt% of
citric acid, 0.75 wt% of
ascorbic acid, 0.17 wt% of L-
cysteine and 1.00-3.00 wt% of
sodium chloride, and the pH value of the color protection liquid is 3.8; the chestnuts are taken out, chopped, rinsed and drained off, and chestnut fragments are obtained; the chestnut fragments and pulping color protection liquid which contains 0.65 wt% of
ascorbic acid, 0.05 wt% of L-
cysteine and 1.5-2.3 wt% of
sodium chloride are mixed to be uniform and prepared into thick chestnut pulp, auxiliary materials are added into the thick chestnut pulp for vacuum boiling, and lastly the low-
sugar primary-color chestnut paste is obtained after cooling and packaging. According to the method, a two-step whole-process color protection process including soaking color protection and pulping color protection is adopted, color fixatives used are all non-
sulfur ingredients harmless to the
human body, safety and reliability are achieved, and
pollution to the environment is small. According to the formula, the
sucrose content is lowered, the functional
sweetening agent
xylitol is added,
decayed teeth can be effectively prevented, and the chestnut paste can be used as a
raw material of low-fat low-
sugar snack food for old people and children.