Hebei small package chestnut manufacturer takes you to know: the solution of discoloration in chestnut processing

What problems will occur in chestnut processing? The editor of Yanshan red food will introduce you to the problem of discoloration during processing. Browning is a prominent problem in processing. Chestnut browning can be divided into enzymatic browning and non enzymatic browning. Sterilization of chestnut processing generally adopts high-pressure sterilization. The temperature is above 115 ℃, and the holding time is 15-30 minutes.

According to the causes of chestnut browning, the following methods can be used to control browning: methods to control enzyme browning include:

① Deoxidize and inhibit polyphenol oxidase activity, such as heating with steam immediately after peeling; Or use enzyme inhibitors, such as adding sulfite, sodium pyrosulfite, ascorbic acid, color protection mixture, adjusting pH value, etc.

② Avoid contact with source oxygen, and fill protective gas during processing to create an oxygen deficient environment. Peeling and whitening of Hubei Chestnut: high temperature destroys PHENOLASE activity, thereby inhibiting enzyme browning. When blanching, you must master the blanching time. If the perm time is too long, it is easy to cause uneven chestnut skin, no luster or mottled. Adding acid to reduce pH value: generally, citric acid and ascorbic acid can be added to reduce pH value to control PHENOLASE activity and inhibit enzymatic browning. Sulfite or bisulfite is added to inhibit enzymatic browning. Note that the amount of residual sulfur dioxide should be controlled within the standard amount.

Measures to control non enzymatic browning include:

① Avoid using iron utensils to prevent the combination of iron and phenolic substances from producing black substances.

② Use metal ion chelating agents, such as disodium tetraacetate, to protect the color.

③ Use bisulfite or sulfur dioxide to inhibit the "carbonyl ammonium" reaction.

④ Maintaining acidic conditions during processing (such as reducing pH with citric acid) will inhibit the production of colored substances.

The above is the discoloration solution in chestnut processing that Hebei small package chestnut manufacturers have brought you to know. Hebei Yanshanhong Food Co., Ltd., founded in September 2000, is a comprehensive production enterprise specializing in the R & D, processing, production and sales of chestnut, peanut and other agricultural and sideline products. The company covers an area of 20000 square meters and a construction area of 6000 square meters, including food processing workshops, low-temperature warehouses, quick-frozen warehouses and high-temperature warehouses. If you have any need, please contact us!