How to process low sugar preserved chestnuts

1. Product features:

The starch was partially hydrolyzed by amylase saccharification, which solved the problem of retrogradation and aging of starch in chestnut processing products. Through aseptic packaging, the problem of shelf life of low candied preserved fruits is solved, the sugar content of preserved fruits is reduced, and consumers' concern about weight gain after eating is reduced.

2. Main raw and auxiliary materials:

Chestnuts (choose high-quality chestnuts, such as large "oil chestnuts" with a size of about 50 grains /500 grams, etc.), sugar, citric acid and amylase.

3. Main equipment:

Eight chain chestnut sheller (imported from Italy), vacuum equipment, sterile packaging equipment.

4. Process flow diagram:

Chestnut tree → selection → shelling → pre boiling → washing → enzyme treatment → vacuum soaking → atmospheric soaking → drying → packaging materials

5. Description of key points of operation:

(1) Chestnut shelling: shelling with a chestnut shelling machine, the fresh chestnut kernel that needs to be removed has no rust spots, and its color is bright yellow.

(2) Before cooking: slightly cook the chestnuts in the color protection solution for 20 minutes, and soak the chestnuts in the color protection solution for 3-4 cm. The color protection solution is 0.1% citric acid solution.

(3) Rinsing: rinse with 60 ~ 70 ℃ water for 10 minutes to pick out broken, discolored, spotted and other unqualified fruits.

(4) Enzyme treatment: add amylase treatment. The amount of enzyme depends on the type of fruit. The pH and temperature depend on the characteristics of the enzyme used. The time of fruit softening is appropriate.

(5) Vacuum sugar soaking: the concentration of sugar solution is 30%, and the block produced after enzyme soaking treatment is soaked. The vacuum degree is 0.053 ~ 0.093 MPa, and the extraction time is 25 ~ 30 minutes. After stopping pumping, continue soaking for 10 ~ 20 minutes.

(6) Sugar soaking under normal pressure: the sugar concentration is about 45%, boil, slightly cook for 30 minutes, and soak until the sugar content of chestnut exceeds 40%.

(7) Drying: drain the sugar solution in the sugar soaked fruit slices, dry them with hot air at 80 ~ 90 ℃, and then bake them to a moisture content of 8 ~ 10%.

(8) Packaging: sterile packaging.

6. Product quality index:

1) Sensory indicators:

Color: uniform brown yellow; Appearance: whole fruit or cracked fruit, no broken fruit, no sugar and soup within the specified time under the specified storage conditions; Taste: This product is not hard, a little tough, with a unique chestnut flavor, sweet but not greasy, good taste.

2) Physical and chemical indicators:

Total sugar 40% - 50%; The moisture content is 8% - 12%.

3) Health indicators:

Coliform group ≤ 30/100g; Total bacteria ≤ 750/ g; Do not detect pathogenic bacteria; Food additives comply with gb2760-81.

The above is how to process and make low sugar preserved chestnuts. If you have other questions, please consult us!