摘要
介绍了一种以板栗为主要原料的深加工工艺．该工艺中板栗用高压蒸汽瞬时去壳脱衣，柠檬酸稀溶液护色，经预煮、粉碎，加入白砂糖、猪油，以单甘酯为乳化剂，经真空熬煮加工成营养丰富。
This paper is an introduction of processing chestnut into paste. First, high pressure steam process was adopted to peel off the crust of the chestnuts, and then citric acid was used to preserve the color of the flesh. After the flesh is ground into cream, emulsifer, lard, granulated sugar were added. Finally, the mixture were boiled into the finished product, chestnut paste, by vacuum technique. The paste is tasty and has abundant nutrition.
基金
浙江省科委科研项目
关键词
板栗
加工
栗蓉
工艺
chestnut
process
chestnut paste
