Welcome to the official website of Tangshan Tiancheng Food Co., Ltd!

Sitemap | RSS | XML

National contact Hotline:

0315 -5666049




Your current location : Home >> News >> Industry News

Introduction to the color protection technology of small-packed chestnut kernels in Qianxi

2021-07-28 04:23:20

Chestnut Ganchestnut kernels is a very good casual snack product. After you buy them, you will find that the surface of the chestnut Ganchestnut kernels is golden, the color is gorgeous, and it can persist for a long time without discoloration, then how do the chestnut Ganchestnut kernel manufacturers do it? , Let’s understand the color protection process of chestnut Gan Liren.

The browning of chestnut and chestnut kernels is mainly divided into enzymatic browning and non-enzymatic browning. Therefore, to avoid browning, this process first disposes of chestnut kernels as passivating enzymes, and then disposes with color protection liquid.

1. The first is the treatment of passivating enzymes. Put the shelled chestnut kernels into 95℃-98℃ hot water immediately, soaking time is about three minutes, so that it can kill the external microorganisms and enzyme activity, and then need to be taken out for cooling. It can be cooled by the segmented cooling method, first cooling with 50℃-60℃ water for one minute, then cooling with room temperature water for one minute, and then cooling with cold water at a temperature of zero degrees Celsius.

2. Then use the color protection liquid to protect the color. The first is the manufacture of color protection liquid. The mass fraction of 0.3% ascorbic acid, 0.7% citric acid, 0.3% phytic acid, and 1% sodium chloride solution are mixed, and then the cooled chestnut and chestnut kernels are put into color protection Soak in the liquid and take it out after about half an hour.

3. Then stop the hardening and drying of the removed chestnut oil. During the hardening process, it should be soaked in a calcium chloride solution with a mass fraction of 0.15% for about five minutes, and then dried with special equipment.

 After the above steps of operation, the color of chestnut and chestnut kernels can be well maintained, and then manufacturers need to stop a series of sterilization, packaging and other processes before they can produce qualified chestnut kernels.

Chestnut kernels