Technology for preventing Chinese chestnuts from generating brown stains and ageing
An anti-browning and chestnut technology, applied in the direction of food science, etc., can solve the problems of browning and aging without effective improvement, and achieve the effects of inhibiting browning and aging, broad market prospects, improving utilization rate and economic benefits
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Embodiment 1
[0027] A kind of anti-browning and aging technology of Chinese chestnut, comprises the steps:
[0028] (1) Select 1 kg of fresh chestnuts that are free from diseases and insect pests and without mechanical damage;
[0029] (2) Manually scratch the mouth, boil in water at 70°C-75°C, and remove the coating after 1.5min;
[0030] (3) Crush the dehulled chestnuts, the ratio of chestnuts and water is 1:9, and grind with a mixer;
[0031] (4) The obtained homogenate is added with a color-protecting agent, 0.04% ascorbic acid, 0.14% citric acid and 0.03% phytic acid, to maintain the original flavor,
[0032] (5) Filter with gauze, and boil the slurry for later use;
[0033] (6) Store the obtained chestnut juice at -60°C—-30°C for subsequent processing.
Embodiment 2
[0035] A kind of anti-browning and aging technology of Chinese chestnut, comprises the steps:
[0036] (1) Select 2kg of fresh chestnuts that are free from pests and diseases and without mechanical damage;
[0037] (2) Manually scratch the mouth, boil in water at 70°C-75°C, and remove the coating after 1.5min;
[0038] (3) Crush the dehulled chestnuts, the ratio of chestnuts and water is 1:9, and grind with a mixer;
[0039] (4) The obtained homogenate is added with a color-protecting agent, 0.05% ascorbic acid, 0.18% citric acid and 0.05% phytic acid, to maintain the original flavor;
[0040] (5) Filter with gauze, and boil the slurry for later use;
[0041] (6) Store the obtained chestnut juice at -60°C—-30°C for subsequent processing.
Embodiment 3
[0043] A kind of anti-browning and aging technology of Chinese chestnut, comprises the steps:
[0044] (1) Select 2kg of fresh chestnuts that are free from pests and diseases and without mechanical damage;
[0045] (2) Manually score, boil in water at 72°C for 1.5 minutes, then remove the coating;
[0046] (3) Crush the dehulled chestnuts, the ratio of chestnuts and water is 1:9, and grind with a mixer;
[0047] (4) The obtained homogenate is added with a color-protecting agent, 0.05% ascorbic acid, 0.18% citric acid and 0.05% phytic acid, to maintain the original flavor;
[0048] (5) Filter with gauze, and boil the slurry for later use;
[0049] (6) Store the obtained chestnut juice at -40°C for subsequent processing.
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