A kind of preparation method of chestnut freshly squeezed drink
A chestnut and beverage technology, which is applied in the field of preparation of freshly squeezed chestnut beverages, can solve the problems of short shelf life and prone to insects, and achieve the effects of delicious taste, low cost, and slowing down the aging and retrogradation of starch
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[0021] 1. Preparation of freshly squeezed chestnut drink
[0022] 1) Pre-cooking and color protection: put the fresh chestnut kernels that have been peeled off in the color protection solution and soak at 60-75 ° C for 2-4 minutes; the color protection solution is ascorbic acid, phytic acid, citric acid and EDTA- 2Na mixed solution; the mass concentration of ascorbic acid in the color protection solution is 0.1-0.7%, the mass concentration of phytic acid is 0.1-0.4%, the mass concentration of citric acid is 0.1-0.7%, and the mass concentration of EDTA-2Na is 0.01- 0.02%;
[0023] 2) Rinse: Take out the chestnut kernels treated in step 1), rinse 3 times with distilled water and dry in an oven at 40°C for 30 minutes;
[0024] 3) Sterilization: From the chestnut kernels treated in step 2), select chestnut kernels with a golden color and smooth surface without brown spots and color protection solution, mix them with a material-to-liquid ratio of 8-10g:1mL, and put them into a hig...
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