Frozen Chestnut Key Processing Technology Research

The article describes the research on the key technology of processing chestnut core. We did the testing on how chestnut core exerts an influence on cell structure , and enzymatic activity of polyphenol oxidase and peroxides during the process of rapid freezing. We discovered that different freezing rate and freezing condition have a significant impact on cell structure of chestnut and enzymatic activity. We concluded that the freezing process has a very close relationship with reserved quality of chestnut core. We systematically studied the brown color changing of chestnut and method for maintaining original color. We also screened out the prescription for maintaining original color that does no harm to human being. We innovate the current technology of process rapid freezing chestnut core. We also put forward the technology of processing chestnut core that is good for maintaining original color. We confirm that chestnut core should not be blanched before rapid freezing. We just dip them in the liquid of maintaining original color with 0.3% of ascorbic acid, 0.7% of citric acid, 1% of sodium chloride ,0.5% of phytic acid for 30 minutes with the freezing rate of 5-10cm/h below -18癈. After one and half years of preserving, we found that 99.5%~100% of the chestnut core was perfect, only less than 0.5% of the chestnut core went bad, only less than 1.0% of the chestnut core has changed into brown, the color, taste and composition of the preserved chestnut core are almost the same as fresh chestnut core.