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Chestnut has its own natural characteristics and flavors, but at present, most of the other chestnut products do not preserve their original flavor well except sugar-fortified chestnuts. In particular, chestnuts are susceptible to mildew and insects, and the current methods of chemical preservation, in addition to the health issues should be discussed, the impact of the original flavor should also be noted. In principle, it should not use chemical methods to preserve freshness. Excessive dryness will also affect the eating quality and processing quality of Chinese chestnut. Microwave drying and insecticide, according to my experiment, if the dry conditions are not properly controlled, "hardening" may occur, even in serious cases affect its food value. Cryopreservation of chestnuts will increase storage and transportation costs.
Based on the above reasons, it is necessary to carry out intensive processing and comprehensive utilization of chestnut. Here is a proposal for a reference. The first step is to use low-temperature â€œembedded electromagnetic wavesâ€ for preservation and storage. As raw materials, chestnuts do not gelatinize the starch; the second step is to produce â€œsweet and sour chestnutsâ€ under existing conditions. This product is better than traditional sugar-fried chestnuts. Eat, because it is sweet and sour, it can follow the habit of people like sweet and sour. The production process includes baking, continuous frying and the like, but the used chestnut raw materials should not be excessively dry, and the moisture content is preferably 15% to 22%, because the experiment has found that this humidity is favorable for producing original flavor and crisp and pleasant taste. If chestnuts are pretreated with vinegar, other nitrogen compounds, and reducing sugars prior to processing, the â€œrefreshing chestnutâ€ products thus produced are more flavorful, which is a commodity that has never been seen before. After the package is completed, the â€œembedded electromagnetic waveâ€ is used to treat it, and its storage period can reach 1 to 2 years. After these two steps, chestnut raw materials and their products can be stored for a considerable period of time and shelf sales, eliminating the worries of poor sales.
There are at least two ways to really transform the chestnut in large quantities. One is to make chestnut starch. Because the flavor of chestnut starch is much better than that of lotus root starch and potato starch, it can be eaten directly or it can be filled with water. Its key technology is Can not be broken more chestnut starch particles, otherwise it will lose the original flavor; the second is the chestnut made of "Regular chestnut powder", can also be eaten directly, while it can be used as chestnut biscuits, bread, instant noodles and many master And non-staple foods.
Another method for deep processing of chestnut is to prepare it as edible â€œchestnut charcoalâ€. This is not to make it into black activated charcoal but to add reducing sugar and nitrogenous compounds to chestnut flour, and â€œcarboammonia reactionâ€ occurs during warming. . The key technology is to make "carboammonia reaction" to the decomposition of carbohydrates without fully charring. The resulting product is very fragrant, but no sugar (carbohydrates), like coffee, but also like "coconut products." Unlike the sesame, the scented sesame has a complex green chestnut flavor that is unique and can be widely used as a natural flavoring substance.
Chestnut can also be made into special liquor products, but it is not worthwhile to use it for fermentation. Others, such as chestnut confectionery, milk powder, soy milk, beverages, etc. are also considered conversion routes.
Active Pharmaceutical Ingredient,Mupirocin Calcium,Sodium Fusidate Ointment,Fusidic Acid Ointment
Fuzhou Contay Biotechnology Co., Ltd , https://www.contaybio.com