PROCESSING METHOD FOR PREVENTING CHESTNUT FROM BROWNING

摘要

A processing method for preventing chestnut from browning is disclosed herein. The method includes following steps: sieving; treating under low temperature; treating with CO2 by keeping the chestnut in the environment of CO2 5-30%(volume),10-20? and relative humidity 85-95% for 2-20 days; smoking chestnut with ethylene or ethanol; removing shell and red skin; deactivating of enzyme by putting the chestnut kernel in the 80-100? food grade acidic liquid or 100-110? food grade acidic steam for 5-20 minutes and controlling pH of the liquid or steam at1-6, solidifying by putting the kernel in food grade basic liquid of pH 7-12 under 90-100? for 5-20 minutes; packing and sealing; sterilizing under high temperature, high pressure and counter pressure; cooling to normal temperature and storing.