Preparation method of chestnut milk
A technology of chestnut milk and chestnut, which is applied in the field of preparation of chestnut milk, can solve the problems of restricting the development of chestnut industry in Ji'an, enzymatic browning, etc., achieve the effects of natural color, preventing browning, and enhancing immune function
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Embodiment 1
[0030] The preparation method of chestnut milk comprises the following steps:
[0031] Cooking chestnuts: boil fresh chestnut kernels at 90-100°C for 30-300s;
[0032] Beating and separation: take the color-protecting liquid, add the chestnut kernel obtained from the above-mentioned cooking, use a colloid mill to refine the beating, and discard the residue to keep the slurry;
[0033] Blending: Add ingredients into the slurry: 2%~12% flavoring agent, 0.1%~0.5% emulsifier and 0.1%~0.5% thickener, blend, stir, and heat the slurry to 50°C~ Homogenize at 80°C under the condition of 10Mpa~45Mpa, vacuum degass, fill and sterilize to prepare Ji'an chestnut milk, which has a strong Ji'an chestnut flavor, suitable sweetness, delicate taste, lubricated and refreshing, and uniform texture No roughness, no layering, no precipitation;
[0034] Wherein, the color protection solution is composed of the following components and percentages: 0.01%~0.2% tea polyphenols, 0.01%~0.1% dibutyl hyd...
Embodiment 2
[0052] Immediately put the shelled Ji'an chestnut kernels into the color protection solution, which consists of 0.03% tea polyphenols, 0.01% dibutyl hydroxytoluene, 0.15% L-cysteine, 0.0006% arsenic trioxide, 0.01% Succinic acid, 0.2% ascorbic acid, 0.1% citric acid, and the rest are sterile water, boiled at 90°C for 240s, take a certain amount of color protection solution, add 20% Ji'an chestnut kernels, and grind with colloid Grinding and beating, using a 200-mesh screen centrifuge to separate the pulp and slag; adding 10% white sugar, monoglyceride and CMC ratio of 1:2 emulsifier 0.3%, xanthan gum and sodium alginate ratio of 2 : 1 thickener 0.35% is prepared and stirred, the slurry is heated to 60°C, homogenized under the condition of 40Mpa, vacuum degassed, filled and sterilized to obtain Ji'an chestnut milk.
Embodiment 3
[0054] Set up the control group: the color protection solution is composed of 0.03% tea polyphenols, 0.01% dibutyl hydroxytoluene, 0.15% L-cysteine, 0.2% ascorbic acid, 0.1% citric acid, and the rest is sterile water; the production process and This embodiment is consistent, and the experimental results are as follows:
[0055] fragrance Taste health care color control group full-bodied Soft and slippery entrance usually pale yellow Example group full-bodied Soft and slippery entrance obvious bright yellow
[0056] The inventor knows from the above table that the health care and color of the present embodiment group are all superior to those of the control group, so the present invention makes the product reduce the intermediate product after the tannin substance is oxidized, and suppresses the browning of chestnut milk to produce unexpected effects, and at the same time The active ingredients in it can strengthen the body, enhanc...
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