Chinese chestnut brown stain preventing processing technology
A processing technology and an anti-browning technology, which can be applied in heating and preserving seeds, food preservation, and freezing/cooling to preserve seeds, etc. It can solve the problems of not being able to maintain the original color, deterioration of the flavor of chestnut products, loss of chestnut aroma and taste, etc. , to achieve the effect of maintaining sweetness, preventing browning reaction, and good taste
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[0028] The processing method of the present invention will be described in detail below.
[0029] Chestnut anti-browning processing method of the present invention comprises the following steps:
[0030] (1) Screening of chestnuts. Choose fruits with high sugar and starch content, full flesh and full maturity, remove diseases, insects, mildew, and shriveled fruits, grade them, and remove various impurities.
[0031] (2) Carry out low-temperature treatment to the screened chestnuts: control the temperature of the chestnuts to drop by 1-2°C every day, store them for a long time when the temperature of the chestnuts drops to 0-1°C, and control the relative humidity of the environment to be 80%-95% all the time.
[0032] (3) carry out CO to the chestnut after step (2) process 2 Processing: CO 2 The treatment concentration is 5%-30% (volume percentage, the same below), the temperature is 10-20°C, the relative humidity is 85%-95%, and the time is 2-20 days. Among the above condi...
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