Method for preparing low-sugar primary-color chestnut paste through non-sulfur color protection technology

Abstract

The invention relates to a method for preparing low-sugar primary-color chestnut paste through a non-sulfur color protection technology. The method comprises the following steps that firstly, chestnuts are subjected to blanching treatment after being screened, shells are stripped, and skin is removed; then, the chestnuts are soaked in color protection liquid which contains 0.05 wt% of citric acid, 0.75 wt% of ascorbic acid, 0.17 wt% of L-cysteine and 1.00-3.00 wt% of sodium chloride, and the pH value of the color protection liquid is 3.8; the chestnuts are taken out, chopped, rinsed and drained off, and chestnut fragments are obtained; the chestnut fragments and pulping color protection liquid which contains 0.65 wt% of ascorbic acid, 0.05 wt% of L-cysteine and 1.5-2.3 wt% of sodium chloride are mixed to be uniform and prepared into thick chestnut pulp, auxiliary materials are added into the thick chestnut pulp for vacuum boiling, and lastly the low-sugar primary-color chestnut paste is obtained after cooling and packaging. According to the method, a two-step whole-process color protection process including soaking color protection and pulping color protection is adopted, color fixatives used are all non-sulfur ingredients harmless to the human body, safety and reliability are achieved, and pollution to the environment is small. According to the formula, the sucrose content is lowered, the functional sweetening agent xylitol is added, decayed teeth can be effectively prevented, and the chestnut paste can be used as a raw material of low-fat low-sugar snack food for old people and children.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing low-sugar, primary-color chestnut puree by adopting non-sulfur color protection technology. Background technique [0002] my country is a large chestnut planting country, but because it is not easy to preserve, processing chestnuts into deep-processed products is of great significance to the development of my country's chestnut industry. Chestnut puree is a deep-processed chestnut product with a delicate and smooth taste and a rich aroma. It is widely used in various baked fillings, such as snowy chestnut paste. In addition, it can also be used to cook various dishes, and can also make various desserts, and the market demand is relatively large. However, chestnut paste currently on the market is mainly imported from Switzerland. There are two problems in the color of Chinese chestnut paste products: one is that the color is darker due t...

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the shortcomings of existing chestnut paste products such as serious browning, high sugar content in the formula, high heat processing intensity, and abuse of sulfur-containing color-protecting agents, and to provide a method for preparing low-sugar, primary-color chestnuts using non-sulfur color-protecting technology. The color-protecting agent used in this method is harmless to the body, safe and reliable, and has little environmental pollution. The sucrose content in the formula is low, and the lower processing temperature fully retains the nutritional components and active substances of chestnuts, which can be industrialized on a large scale.

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