Method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis

The invention relates to a method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis. The method comprises the following steps of preparing Chinese chestnut slices, performing color protection on the Chinese chestnut slices, preparing Chinese chestnut pulp, per...

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Bibliographische Detailangaben
Hauptverfasser:	WANG ZHAOGAI, YANG HUI, ZHAO HONGYUAN, ZHAO SHOUHUAN, WANG XIAOMIN, SHI GUANYING, ZHANG LE
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis. The method comprises the following steps of preparing Chinese chestnut slices, performing color protection on the Chinese chestnut slices, preparing Chinese chestnut pulp, performing enzymolysis on the Chinese chestnut pulp, performing enzyme deactivation on the Chinese chestnut pulp after being subjected to enzymolysis, homogenizing the Chinese chestnut pulp after being subjected to enzyme deactivation, drying the homogenized Chinese chestnut pulp, performing collecting and performing detection. According to the method disclosed by the invention, a green color protection technique, an enzymolysis technology and a high-pressure homogenizing technique and a spray drying technique are comprehensively introduced, a biological enzymolysis technique is introduced into processing of Chinese chestnuts, and some starch branched chains are cut off, so that a Chinese chestnut starch cod is releas