Chestnut fruit processing

(1) Shelling: Artificial shelling or using sheller. Before shelling, chestnuts should be exposed to heat for 6 to 8 hours or 70 to 80°C in medium temperature, and can also be baked at 150 to 180°C for 20 to 25 seconds to make the chestnut crack automatically. Be sure to grasp the baking temperature and time. , otherwise chestnuts peeled off from the underwear are prone to browning. During the shelling process, the machinery that is in direct contact with the chestnut fruit should be made of stainless steel.
(2) Go to underwear and color protection: Put the fruit after shelling into the concentration of 6% to 8%, the temperature of 90 ~ 95 °C, 2 ~ 3 times the amount of sodium hydroxide solution in 2 to 3 minutes, to the underwear At the same time passivation of the surface layer of enzyme activity. Quickly remove and rinse the alkali solution with clean water, and then add 2% to 4% of dilute hydrochloric acid solution, neutralize the treatment for 4 to 6 minutes, remove the citric acid, 0.1% of the input concentration and composition after washing. Protect color in sodium chloride, 0.05% EDTA-2Na color protection solution.
(3) Pre-cooking: Remove the chestnuts from the color protection solution and put them into a 10% sucrose, 0.1% sodium chloride, 0.1% EDTA-2Na, and 0.1% citric acid solution. Cook for 40 minutes. The weight ratio of precooked liquid to chestnut is 2:1.
(4) Preparation of Mixed Syrup: Sucrose, maltose, and liquid glucose syrup were weighed according to the 5:2:3 ingredients. 100 kg of sucrose and 50 kg of water were added, dissolved by heating, maltose and liquid glucose were added, heated to boiling, and maintained at 85°C for 10 minutes.
(5) Beating: Boil the cooked chestnut with a practical sieve with a diameter of 0.2 mm, then grind the slurry further with a colloid mill and transfer it to a mixing cylinder for use.
(6) Preparation: Weigh out milk powder (5% of finished product), ethyl maltol (0.005% of finished product), and xanthan gum (0.35% of finished product). The heated water is mixed thoroughly and pumped into the mixing tank. Chestnut (10% of the finished product) pulp was mixed, water was added to the required amount, and the mixture was homogenized with a high-pressure homogenizer at 17.64 to 21.56 MPa.
(7) Finished products: Vacuum degassing is performed before filling to prevent oxidation of finished products. The conditions are: temperature 35-45°C, vacuum degree 90-96 kPa, time 10 minutes. After the degassing, after a short-term sterilizing treatment at a high temperature, it is immediately filled with a liquid continuous automatic packaging machine, and it is delivered after passing the inspection.
The finished product prepared by the above method has a pale yellow color and has a peculiar aroma of chestnut fruit milk, which has a palatable sweetness, a thick sense, and no precipitation layering phenomenon.