Technology for preventing Chinese chestnuts from generating brown stains and ageing

The invention relates to a technology for preventing Chinese chestnuts from generating brown stains and ageing, and belongs to the field of processing of agriculture products. The technology comprises the following steps of (1) selecting raw materials: selecting fresh Chinese chestnuts which are free from damage by diseases and insects and free from mechanical damage as raw materials; (2) removing hulls and coatings: manually gashing openings, cooking the Chinese chestnuts with openings in water, and removing the coatings; (3) breaking the cooked Chinese chestnuts and grinding the broken Chinese chestnuts into slurry: breaking the Chinese chestnuts without hulls or coatings, and grinding the broken Chinese chestnuts into the slurry through a stirring machine; (4) performing color fixation: adding a color fixative to the obtained slurry so as to maintain original flavor; (5) performing filtration and cooking the slurry: performing filtration with gauze, and boiling filtering slurry for standby application; and (6) performing low temperature preservation: performing low temperature preservation on the obtained Chinese chestnut juice so as to be used for subsequent processing. The technology can restrain Chinese chestnut kernels from generating brown stains and ageing, the effective nutrition components of the Chinese chestnuts are effectively preserved, and the nutrition components in the Chinese chestnuts can be still preserved effectively in the course of processing the Chinese chestnuts.