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A processing technology, a technology for chestnut sauce, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as affecting the flavor and nutritional quality of chestnut sauce, browning, and accelerating vitamin C oxidation browning. , to reduce browning, change heat transfer, and increase nutrients
Active Publication Date: 2020-11-03
BEIJING FUYINONG CHESTNUTS
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Problems solved by technology
[0004] In the preparation method of above-mentioned chestnut paste, because contain a large amount of vitamin C in the chestnut meat, and vitamin C is easy to oxidize, and forms browning, and metal ion has accelerated the oxidative browning process of vitamin C again simultaneously, affects the local flavor and the flavor of chestnut paste. nutritional quality
Method used
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preparation example Construction
[0050] Preparation example of compound additive
[0051] The compound additive is prepared by the following method: add white granulated sugar to water, stir evenly, then add vitamin A, vitamin B, food-grade bamboo leaf antioxidant, green tea extract, stir evenly, then add baby vegetable dregs powder, food-grade nano Bamboo charcoal and food-grade nano-titanium dioxide are mixed evenly to obtain compound additives.
Embodiment 1
[0055] The invention discloses a process for processing chestnut paste. The raw materials of the chestnut paste include chestnut kernels, compound additives, and a color-protecting solution. The raw material ratio of the compound additive is shown in Table 1, and the compound additive adopts the preparation example of the above compound additive. The raw material ratio of the color protection solution is shown in Table 2, and the color protection solution adopts the preparation example of the above color protection solution.
[0056] Including the following steps:
[0057] S1, chestnut selection
[0058] Choose ripe, fresh chestnuts.
[0059] S2. Chestnut shelling
[0060] Place the chestnuts in the color-protecting solution at 65°C, cut an opening on the chestnut shell, soak for 4 minutes, and then remove the chestnut shell to obtain chestnut kernels.
[0061] S3, broken chestnut kernels
[0062] The chestnut kernels in the color protection solution are crushed to obtain...
Embodiment 2
[0072] A kind of chestnut paste processing technology, the difference between this embodiment and Example 1 is that the raw material proportions of the compound additive and the color-protecting solution are different, and the raw material proportion of the compound additive is shown in Table 1, the color-protecting solution The ratio of raw materials is shown in Table 2.
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Abstract
The invention relates to a Chinese chestnut sauce processing technology, and belongs to the technical field of food processing. Raw materials of a Chinese chestnut sauce comprise Chinese chestnut kernels and a compound additive. The processing technology comprises the following steps: S1, selecting Chinese chestnuts; S2, shelling the selected Chinese chestnuts: putting the selected Chinese chestnuts into a color protection solution, cutting an opening in each Chinese chestnut shell, performing soaking, and then removing the Chinese chestnut shells so as to obtain Chinese chestnut kernels; S3,crushing the Chinese chestnut kernels: crushing the Chinese chestnut kernels in the color protection solution to obtain crushed Chinese chestnut kernels; S4, pre-cooking the Chinese chestnut kernels:pre-cooking the crushed Chinese chestnut kernels in the color protection solution, then taking out the pre-cooked Chinese chestnut kernels, immediately putting the taken-out pre-cooked Chinese chestnut kernels into flowing water, performing heat preservation treatment, performing filtration, and performing draining so as to obtain pre-cooked Chinese chestnut kernels; S5, performing grinding and mixing: grinding the pre-cooked Chinese chestnut kernels, and adding the compound additive while grinding to obtain a mixture; S6, performing cooking; and S7, performing post-treatment. The Chinese chestnut sauce processing technology has the advantage that browning in the Chinese chestnut sauce processing process is well reduced.
Description
technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a chestnut paste processing technology. Background technique [0002] Chestnut, also known as chestnut, chestnut, chestnut, and wind wax, is a plant of the Fagaceae Chestnut genus. Chestnut is rich in nutrients, rich in vitamin C, minerals, potassium, zinc, iron, etc., and also has high carbohydrate content. advantage. Chestnut has the effects of invigorating the spleen and stomach, nourishing qi, nourishing the kidney, strengthening the waist, strengthening the tendons, stopping bleeding, reducing swelling and strengthening the heart. Fractures, blood stasis, swelling and pain, muscle and bone pain and other diseases caused by trauma. [0003] At present, the patent application literature with the application publication number CN104905335A discloses a preparation method of chestnut paste, comprising the following steps: (1) taking chestnut meat and mas...
Claims
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Application Information
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