Chinese chestnut brown stain preventing processing technology

Abstract

The invention discloses a Chinese chestnut brown stain preventing processing method which comprises the following steps of: 1, screening Chinese chestnuts; 2, processing at low temperature; 3, processing with CO2: putting the Chinese chestnuts in an environment with the CO2 concentration of 5-30 percent (volume) and temperature of 10-20 DEG C and relative humidity of 85-95 percent for 2-20 days; 4, carrying out gas stifling treatment on the Chinese chestnuts by adopting ethylene or alcohol; 5, removing hulls and red skins; 6, inactivating enzyme: putting Chinese chestnut kernels in food-grade acidic liquid with the temperature of 80-100 DEG C or food-grade acidic stream with the temperature of 100-110 DEG C, and controlling the pH value of the liquid or stream to be 1-6 and the processing time to be 5-20min; 7, curing: putting the Chinese chestnut kernels into food-grade alkali liquid with pH value of 7-12 at a temperature of 90-100 DEG C, and processing for 5-20min; 8, bagging and sealing; 9, sterilizing with back pressure at high temperature and high pressure; and 10, cooling to normal temperature for storing. The Chinese chestnuts processed by using the technology maintain the special grain flavor and the sweetness while keeping the natural yellow color, and is best in color, favor and taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method capable of preventing browning of chestnuts. Background technique [0002] Chestnut is one of the special dried fruits in China, especially the chestnut in northern China, which has excellent color, fragrance, taste, and shape. It has a very high market share in Japan and South Korea, and the demand is also increasing year by year. According to data, the current global annual output of chestnuts is about 700,000 to 800,000 tons, and the annual output of Chinese chestnuts accounts for about 60% of the global total output of chestnuts. However, the global annual demand for chestnuts is more than 2 million tons, and the market gap is very large. . Since the overall output of chestnuts in China is still far from enough, the markets in Western Europe and North America have hardly been developed, so their market prospects are very broad. [0003] However, ...

AI Technical Summary

Problems solved by technology

[0007] (1) When high-temperature sterilization is not carried out, the shelf life of chestnuts processed by this method does not exceed 3 to 5 days. After complete sterilization at 121°C and 30 minutes, the browning is still serious and the original color cannot be maintained; (2) Processed chestnut products The flavor deteriorates and loses the unique aroma and taste of chestnut