CN105410821A - Milk-flavored ready-to-eat freeze-dried Chinese chestnut slices and processing method thereof - Google Patents
Milk-flavored ready-to-eat freeze-dried Chinese chestnut slices and processing method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/02—Drying; Subsequent reconstitution
- A23B5/03—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to the field of food processing, in particular to milk-flavored ready-to-eat freeze-dried Chinese chestnut slices and a processing method thereof. The processing method of the milk-flavored ready-to-eat freeze-dried Chinese chestnut slices comprises the following steps of selecting Chinese chestnuts, cooking the selected Chinese chestnuts, and peeling the cooked Chinese chestnuts; performing whole-fruit color protection on Chinese chestnut pulp; after color protection is finished, cutting the Chinese chestnuts into Chinese chestnut slices, and then performing color protection again; soaking the Chinese chestnut slices after color protection treatment in fresh milk, fishing out the Chinese chestnut slices from the fresh milk, and then pre-freezing the Chinese chestnut slices fished out of the fresh milk; and then freeze-drying the pre-frozen Chinese chestnut slices so as to obtain the milk-flavored ready-to-eat freeze-dried Chinese chestnut slices. According to the processing method of the milk-flavored ready-to-eat freeze-dried Chinese chestnut slices disclosed by the invention, the Chinese chestnut slices are soaked in the milk, so that the mouth feel of the milk-flavored ready-to-eat freeze-dried Chinese chestnut slices is improved, and the nutrient value of the slices is increased; compared with various cooking technologies, a freeze-drying processing technology has the advantage that original nutrient components and original fragrance components of Yanshan Chinese chestnuts are furthest reserved; the prepared milk-flavored ready-to-eat freeze-dried Chinese chestnut slices have the characteristics of being mild in mouth feel, fresh and elegant in flavor, high in palatability and broad in target audiences.
Description
Technical field
The present invention relates to food processing field, in particular to the Chinese chestnut freeze-drying section of milk local flavor instant type and processing method thereof.
Background technology
Chinese chestnut, especially Yanshan Mountain Chinese chestnut is enjoyed great prestige in the world, and is very popular food.
Although Chinese chestnut belongs to dry fruit, water content is high, easily goes mouldy, and easily germinates, and requires higher to storage technique, so, expand Chinese chestnut processing and adopt rear loss for reducing Chinese chestnut and promote that the lifting of Chinese chestnut added value has positive meaning.Up to only at present, the converted products kind of Chinese chestnut is less and based on shortening, the Chinese chestnut digestibility after shortening is better, people's inedibility that blood sugar is high, and after deep processing, the distinctive fragrance of Chinese chestnut is lost fast, various nutrient has loss in various degree simultaneously, reduces the nutritive value of Chinese chestnut.
It is documented, Chinese chestnut is often eaten raw and can control waist skelasthenia, has the effect of strengthening the bones and muscles, and among the people have the saying eating the strong muscle of kidney tonifying, prepared food strengthening the spleen and stomach raw.SUN Si miao " prescriptions worth thousand gold. food therapy " in mention: " eat it raw, very control waist pin unsuccessful." therefore, exploitation Chinese chestnut eats product raw, the health development in an all-round way for world chestnut industry has positive meaning.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is the processing method providing a kind of milk local flavor instant type Chinese chestnut freeze-drying to cut into slices, it is soft that obtained milk local flavor instant type Chinese chestnut freeze-drying section has mouthfeel, the feature that local flavor is simple and elegant, soak with STEVIA REBAUDIANA leaching liquor simultaneously, become again fragrant and sweet food with low sugar content, there is palatability strong, the feature that audient is wide.
The milk local flavor instant type Chinese chestnut freeze-drying that the second object of the present invention is to provide said method to process and obtains is cut into slices.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
The processing method of milk local flavor instant type Chinese chestnut freeze-drying section, comprises the following steps:
(a), select Chinese chestnut, by after the Chinese chestnut shortening selected, peeling, obtains Chinese chestnut pulp;
(b), whole fruit carried out to described Chinese chestnut pulp protect look;
(c), protect after look terminates and Chinese chestnut cut into slices, then carry out protecting look;
D the Chinese chestnut section fresh milk after (), color retention soaks, pull rear pre-freeze out;
(e), then namely obtain after freeze drying the freeze-drying of milk local flavor instant type Chinese chestnut section.
Chinese chestnut belongs to high starchy food, and there is uncooked amylum layer on top layer of cutting into slices after freeze-drying, produces harmful effect to palatability.The processing method of milk local flavor instant type Chinese chestnut freeze-drying section provided by the invention, by soaking Chinese chestnut section milk, improve mouthfeel well, the nutrient such as protein and mineral matter added in milk and Chinese chestnut is cut into slices, thus improve the nutritive value of section; Freeze-drying processing technology remains the original nutritional labeling of Yanshan Mountain Chinese chestnut and fragrance component to the full extent relative to various ripening process.It is soft that obtained milk local flavor instant type Chinese chestnut freeze-drying section has mouthfeel, and the feature that local flavor is simple and elegant, has palatability strong, the feature that audient is wide.
Preferably, in step (a), selecting Chinese chestnut is: the Chinese chestnut selecting fresh, abundant maturation, removes cull fruit, go mouldy fruit and insect pest fruit.
Chinese chestnut used is the Chinese chestnut after entering the sweet chestnut phase.Namely Chinese chestnut through sugared conversion process, will enter the sweet chestnut phase after adopting, and Soluble adhesion molecule reach 8% and above Chinese chestnut do slice processing after the mouthfeel that just has.Preferably, the Chinese chestnut selected through glycemic process, makes Soluble adhesion molecule in Chinese chestnut more than 8% after harvesting;
Yanshan Mountain Chinese chestnut good looking appearance, base is little; Fruit shape is rectified evenly, average per kilogram chestnut fruit 120-140 grain, large per kilogram 80; Color is bronzing, bright-coloured glossy, and have shallow wax coat, skin is thin, hard compared with the Chinese chestnut in other areas, real; Kernel is ecru, easily stripping, not sticky endothelium; Kernel moisture less than 52%, protein about 4%, carbohydrate more than 38%, dietary fiber more than 2%, more than VE40mg/kg, more than calcium 150mg/kg, iron more than 4.5mg/kg, more than Vc230mg/kg, also containing abundant carrotene and to the useful various trace elements of human body and amino acid.Preferably, the kind of described Chinese chestnut is the organic Chinese chestnut in the Yanshan Mountain.
For the ease of peelling off exocarp in Chinese chestnut, further, in step (a), described shortening is: Chinese chestnut is put into boiling water and boil 55-70s, pulls rear rapid cold water flush out cold, then peels off interior exocarp, obtain Chinese chestnut pulp.
In order to prevent browning of chestnut, making it keep oneself distinctive color and luster and local flavor, also color retention being carried out to Chinese chestnut pulp, further, in step (b) and step (c), described in protect look and be: soak 55-65min with complex liquid;
Wherein, percentage, described complex liquid contains citric acid 0.24%-0.26%, Vc0.18%-0.22%, shitosan 0.18%-0.22% and sodium chloride 0.34%-0.36%.
The temperature that complex liquid soaks is room temperature, as 25-30 DEG C.
In order to thinly slice shape, and be easy to follow-up milk and or STEVIA REBAUDIANA leaching liquor immersion treatment, and the finished product after subsequent treatment is not allowed frangible; Further, in step (c), the thickness of Chinese chestnut section is 2-4mm.
Further, in step (d), the time that fresh milk soaks is 10-15min, and the temperature of immersion is 25-30 DEG C.By the immersion of a period of time, the effect better improved mouthfeel and have additional nutrients composition can be reached.
Preferably, described fresh milk is preferably the fresh milk through pasteurize.Select aseptic fresh milk, make Chinese chestnut reduce the chance of the pollution of miscellaneous bacteria.
Further, in step (d), the Chinese chestnut section after color retention, before soaking with fresh milk, first soaks the sweet taste to adjust Chinese chestnut section with STEVIA REBAUDIANA leaching liquor.STEVIA REBAUDIANA is the good substitute of sugar, and avoid the problem taking in the blood sugar rising that sweet food easily causes, audient's property is strong; On the other hand, STEVIA REBAUDIANA leaching liquor soaks the mouthfeel also improving Chinese chestnut further.In addition, STEVIA REBAUDIANA has and regulates blood pressure, softening blood vessel, reduction blood fat, hypoglycemic, glucose in urine, antibacterial hemostasis, analgesia, fat-reducing and beauty, nourishing Yin and promoting production of body fluid, helps digest, promote pancreas, spleen and stomach function and the effect such as clearing heat and detoxicating, therefore, the product of processing also has certain health-care effect.
Through verification experimental verification, the specific time is soaked with specific solid-liquid ratio, the sugariness of Chinese chestnut and mouthfeel is made to soak effect better, preferably, described STEVIA REBAUDIANA leaching liquor is prepared by the following method: get STEVIA REBAUDIANA cured leaf, brew with boiling water and obtain, the percentage by weight of described STEVIA REBAUDIANA cured leaf and described boiling water is 1.0-1.5:100; The time that described STEVIA REBAUDIANA leaching liquor soaks is 25-35min, and the temperature of immersion is 25-30 DEG C.
More preferably, the time of immersion is 28-30min.
Further, the temperature of described pre-freeze is-18 ~-25 DEG C, and the time of pre-freeze is 8-10h;
Described freeze drying is: freeze drier is put in the Chinese chestnut section after pre-freeze and carries out drying, terminate when the weight distribution curve of computer display panel chestnut section maintains an equal level.
First pre-freeze is carried out in the Chinese chestnut section after immersion, obtain the Chinese chestnut section of deep colling; And then carry out freeze drying, freeze drying adopts commercially available freeze drier, cryodesiccated temperature is-18 ~-40 DEG C, the Chinese chestnut freeze-drying section mouthfeel finally obtained is good, and freeze-drying processing technology remains the original nutritional labeling of Yanshan Mountain Chinese chestnut and fragrance component to the full extent relative to various ripening process.
After terminating freeze-drying, be sub-packed in time after taking-up in nitrogen-filled packaging or in the valve bag of good airproof performance.
The milk local flavor instant type Chinese chestnut freeze-drying that present invention also offers by the processing method of above-mentioned milk local flavor instant type Chinese chestnut freeze-drying section is obtained is cut into slices.
Milk local flavor instant type Chinese chestnut freeze-drying slice processing method provided by the invention, raw material is the organic Chinese chestnut in the Yanshan Mountain, does not use any additive in process, ensures product safety, green, pollution-free.Chinese chestnut freeze-drying section belong to Chinese chestnut uncooked food, " prescriptions worth thousand gold. food therapy " described in Chinese chestnut there is strengthening the bones and muscles, control the unsuccessful effect of waist pin, what refer to is exactly that Chinese chestnut is eaten raw; Chinese chestnut eats comparatively prepared food raw, and blood sugar rises slowly, and with the sweet taste that the adjustment of STEVIA REBAUDIANA leaching liquor is cut into slices, it also avoid the height sugar effect using white sugar or granulated sugar to cause, also add mouthfeel; Make auxiliary material with fresh milk to soak, the aliphatic acid in milk and albumen are combined with the starch on Chinese chestnut surface, avoid the generation of Chinese chestnut slice surface dried starch after freeze-drying, the substitute is the milk layer of lubrication; Further, while improving mouthfeel, the content of protein and calcium in section is added.
Compared with prior art, beneficial effect of the present invention is:
(1) processing method of milk local flavor instant type Chinese chestnut freeze-drying section provided by the invention, by soaking Chinese chestnut section milk, aliphatic acid in milk and albumen are combined with the starch on Chinese chestnut surface, the generation of Chinese chestnut slice surface dried starch is avoided after freeze-drying, the substitute is the milk layer of lubrication, the nutrient such as protein and mineral matter added in milk and Chinese chestnut is cut into slices, thus improve the nutritive value of section.
(2) by soaking the mouthfeel also improving Chinese chestnut further to section STEVIA REBAUDIANA leaching liquor, avoid the problem taking in the blood sugar rising that sweet food easily causes, audient's property is strong, and has certain health-care effect.
(3) the original nutritional labeling of Yanshan Mountain Chinese chestnut and fragrance component is remained by freeze-drying processing technology to the full extent relative to various ripening process, and crispy in taste.
(4) present invention also defines the design parameter of color preservation technology, fresh milk immersion, the immersion of STEVIA REBAUDIANA leaching liquor etc., it is soft that the milk local flavor instant type Chinese chestnut freeze-drying section that final processing obtains has mouthfeel, the feature that local flavor is simple and elegant, has palatability strong, the feature that audient is wide.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercially available acquisition.
Embodiment 1
Select the organic fresh Chinese chestnut in the Yanshan Mountain entering the sweet chestnut phase, remove cull fruit and disease and pest fruit, with clear water rinsing twice to remove the impurity such as soil, then get 30kg Chinese chestnut and put into boiling water and boil 1min, pull rear rapid cold water flush out and be cooled to room temperature, and peel off interior exocarp;
Use complex liquid at room temperature to carry out whole fruit to Chinese chestnut pulp and protect look 1h, wherein, percentage, complex liquid contains citric acid 0.24%, Vc0.18%, shitosan 0.22% and sodium chloride 0.36%;
Protect the thin slice after look terminates Chinese chestnut being cut into 2-3mm, then look 1h is protected to thin slice;
Soak 25min with 1.5% STEVIA REBAUDIANA leaching liquor, to adjust sugariness, increase mouthfeel;
Soak 15min with the fresh milk of pasteurize, the temperature of immersion is 25-30 DEG C, in-18 ~-20 DEG C of pre-freeze 8h after pulling out;
Put into freeze drier and carry out drying, terminate freeze-drying when the weight distribution curve of computer display panel chestnut section maintains an equal level;
The freeze-drying section complete appearance obtained, non-friable, color is off-white color, and Colour is even.
Get 3 parts of freeze-drying sections at random, every part of 2kg, establishment officer tastes, and carries out sensory evaluation, crisp, has milk fragrance, taste lubrication, and sensory evaluation equal more than 9.85 points (ten point systems), average score is 9.87.
Embodiment 2
Select the organic fresh Chinese chestnut in the Yanshan Mountain entering the sweet chestnut phase, remove cull fruit and disease and pest fruit, get 50kg Chinese chestnut and put into boiling water and boil 70s, pull rear rapid cold water flush out and be cooled to room temperature, then peel off interior exocarp;
Use complex liquid at room temperature to carry out whole fruit to Chinese chestnut pulp and protect look 65min, wherein, percentage, complex liquid contains citric acid 0.26%, Vc0.22%, shitosan 0.18% and sodium chloride 0.34%;
Protect the thin slice after look terminates Chinese chestnut being cut into 2.8 ± 0.2mm, then look 65min is protected to thin slice;
Soak 30min with 1% STEVIA REBAUDIANA leaching liquor, to adjust sugariness, increase mouthfeel;
Soak 12min again with the fresh milk of pasteurize, the temperature of immersion is 25-30 DEG C, in-18 ~-20 DEG C of pre-freeze 10h after pulling out;
Put into freeze drier and carry out drying, terminate freeze-drying when the weight distribution curve of computer display panel chestnut section maintains an equal level, after freeze-drying section being taken out from dry storehouse, put into valve bag.
The freeze-drying section complete appearance obtained, non-friable, color is off-white color, and Colour is even.
Get 3 parts of freeze-drying sections at random, every part of 2kg, establishment officer tastes, and carries out sensory evaluation, crisp, has milk fragrance, taste lubrication, and sensory evaluation equal more than 9.9 points (ten point systems), average score is 9.92.
Embodiment 3
Select the organic fresh Chinese chestnut in the Yanshan Mountain entering the sweet chestnut phase, remove cull fruit and disease and pest fruit, get 40kg Chinese chestnut and put into boiling water and boil 1min, pull rear rapid cold water flush out and be cooled to room temperature, then peel off interior exocarp;
Use complex liquid at room temperature to carry out whole fruit to Chinese chestnut pulp and protect look 1h, wherein, percentage, complex liquid contains citric acid 0.25%, Vc0.2%, shitosan 0.2% and sodium chloride 0.35%;
Protect the thin slice after look terminates Chinese chestnut being cut into 3.5 ± 0.3mm, then look 1h is protected to thin slice;
STEVIA REBAUDIANA leaching liquor with 1.2% soaks 30min, to adjust sugariness, increases mouthfeel;
Soak 15min again with the fresh milk of pasteurize, the temperature of immersion is 25-30 DEG C, in-18 ~-20 DEG C of pre-freeze 9h after pulling out;
Put into freeze drier and carry out drying, terminate freeze-drying when the weight distribution curve of computer display panel chestnut section maintains an equal level, after freeze-drying section being taken out from dry storehouse, put into valve bag.
The freeze-drying section complete appearance obtained, non-friable, color is off-white color, and Colour is even.
Get 3 parts of freeze-drying sections at random, every part of 2kg, establishment officer tastes, and carries out sensory evaluation, crisp, has milk fragrance, taste lubrication, and sensory evaluation equal more than 9.92 points (ten point systems), average score is 9.93.
Embodiment 4
Select the organic fresh Chinese chestnut in the Yanshan Mountain entering the sweet chestnut phase, remove cull fruit and disease and pest fruit, get 30kg Chinese chestnut and put into boiling water and boil 50s, pull rear rapid cold water flush out and be cooled to room temperature, then peel off interior exocarp;
Use complex liquid to carry out whole fruit to Chinese chestnut pulp and protect look 55min, wherein, percentage, complex liquid contains citric acid 0.25%, Vc0.2%, shitosan 0.2% and sodium chloride 0.35%;
Protect the thin slice after look terminates Chinese chestnut being cut into 3-4mm, then look 55min is protected to thin slice;
STEVIA REBAUDIANA leaching liquor with 1.2% soaks 30min, to adjust sugariness, increases mouthfeel;
Soak 15min again with the fresh milk of pasteurize, the temperature of immersion is 25-30 DEG C, in-18 ~-20 DEG C of pre-freeze 9h after pulling out;
Put into freeze drier and carry out drying, terminate freeze-drying when the weight distribution curve of computer display panel chestnut section maintains an equal level, after freeze-drying section being taken out from dry storehouse, put into valve bag.
The freeze-drying section complete appearance obtained, non-friable, color is off-white color, and Colour is even.
Get 3 parts of freeze-drying sections at random, every part of 2kg, establishment officer tastes, and carries out sensory evaluation, crisp, has milk fragrance, taste lubrication, and sensory evaluation equal more than 9.89 points (ten point systems), average score is 9.91.
Control group 1
Select the organic fresh Chinese chestnut in the Yanshan Mountain entering the sweet chestnut phase, remove cull fruit and disease and pest fruit, get 40kg Chinese chestnut and put into boiling water and boil 1min, pull rear rapid cold water flush out and be cooled to room temperature, then peel off interior exocarp;
Use complex liquid at room temperature to carry out whole fruit to Chinese chestnut pulp and protect look 1h, wherein, percentage, complex liquid contains citric acid 0.25%, Vc0.2%, shitosan 0.2% and sodium chloride 0.35%;
Protect the thin slice after look terminates Chinese chestnut being cut into 3.5 ± 0.3mm, then look 1h is protected to thin slice;
With the white granulated sugar water soaking 30min of 12%, to adjust sugariness;
Soak 15min again with the fresh milk of pasteurize, the temperature of immersion is 25-30 DEG C, in-18 ~-20 DEG C of pre-freeze 9h after pulling out;
Put into freeze drier and carry out drying, terminate freeze-drying when the weight distribution curve of computer display panel chestnut section maintains an equal level, after freeze-drying section being taken out from dry storehouse, put into valve bag.
The freeze-drying section complete appearance obtained, the freeze-drying section that fragility is obtained not as embodiment 3, color is off-white color, and Colour is even.
Get 3 parts of freeze-drying sections at random, every part of 2kg, establishment officer tastes, and carries out sensory evaluation, crisp, has milk fragrance, taste lubrication, and sensory evaluation equal more than 9.85 points (ten point systems), average score is 9.87.
Control group 2
Select the organic fresh Chinese chestnut in the Yanshan Mountain entering the sweet chestnut phase, remove cull fruit and disease and pest fruit, get 40kg Chinese chestnut and put into boiling water and boil 1min, pull rear rapid cold water flush out and be cooled to room temperature, then peel off interior exocarp;
Use complex liquid at room temperature to carry out whole fruit to Chinese chestnut pulp and protect look 1h, wherein, percentage, complex liquid contains citric acid 0.25%, Vc0.2%, shitosan 0.2% and sodium chloride 0.35%;
Protect the thin slice after look terminates Chinese chestnut being cut into 3.5 ± 0.3mm, and carry out protecting look 1h;
In-18 ~-20 DEG C of pre-freeze 9h after pulling out;
Put into freeze drier and carry out drying, terminate freeze-drying when the weight distribution curve of computer display panel chestnut section maintains an equal level, after freeze-drying section being taken out from dry storehouse, put into valve bag.
The freeze-drying section complete appearance obtained, color is faint yellow, and Colour is even.
Get 3 parts of freeze-drying sections at random, every part of 2kg, establishment officer tastes, and carries out sensory evaluation, and taste is thin, and mouthfeel is dry and astringent, and sensory evaluation equal less than 4 points (ten point systems), average score is 3.85.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. the processing method of milk local flavor instant type Chinese chestnut freeze-drying section, is characterized in that, comprise the following steps:
(a), select Chinese chestnut, by after the Chinese chestnut shortening selected, peeling, obtains Chinese chestnut pulp;
(b), whole fruit carried out to described Chinese chestnut pulp protect look;
(c), protect after look terminates and Chinese chestnut cut into slices, then carry out protecting look;
D the Chinese chestnut section fresh milk after (), color retention soaks, pull rear pre-freeze out;
(e), then namely obtain after freeze drying the freeze-drying of milk local flavor instant type Chinese chestnut section.
2. the processing method of milk local flavor instant type Chinese chestnut freeze-drying section according to claim 1, it is characterized in that, in step (a), selecting Chinese chestnut is: the Chinese chestnut selecting fresh, abundant maturation, removes cull fruit, go mouldy fruit and insect pest fruit;
The Chinese chestnut selected through glycemic process, makes Soluble adhesion molecule in Chinese chestnut more than 8% after harvesting;
Preferably, the kind of described Chinese chestnut is the organic Chinese chestnut in the Yanshan Mountain.
3. the processing method of milk local flavor instant type Chinese chestnut freeze-drying section according to claim 1, it is characterized in that, in step (a), described shortening is: Chinese chestnut is put into boiling water and boils 55-70s, pull rear rapid cold water flush out to cool, then peel off interior exocarp, obtain Chinese chestnut pulp.
4. the processing method of milk local flavor instant type Chinese chestnut freeze-drying according to claim 1 section, is characterized in that, in step (b) and step (c), described in protect look and be: soak 55-65min with complex liquid;
Wherein, percentage, described complex liquid contains citric acid 0.24%-0.26%, Vc0.18%-0.22%, shitosan 0.18%-0.22% and sodium chloride 0.34%-0.36%.
5. the processing method of milk local flavor instant type Chinese chestnut freeze-drying section according to claim 4, is characterized in that, in step (c), the thickness of Chinese chestnut section is 2-4mm.
6. the processing method of milk local flavor instant type Chinese chestnut freeze-drying section according to claim 5, is characterized in that, in step (d), the time that fresh milk soaks is 10-15min, and the temperature of immersion is 25-30 DEG C;
Described fresh milk is preferably the fresh milk through pasteurize.
7. the processing method of the milk local flavor instant type Chinese chestnut freeze-drying section according to any one of claim 1-6, it is characterized in that, in step (d), the Chinese chestnut section after color retention, before soaking with fresh milk, first soaks the sweet taste to adjust Chinese chestnut section with STEVIA REBAUDIANA leaching liquor.
8. the processing method of milk local flavor instant type Chinese chestnut freeze-drying section according to claim 7, it is characterized in that, described STEVIA REBAUDIANA leaching liquor is prepared by the following method: get STEVIA REBAUDIANA cured leaf, brew with boiling water and obtain, the percentage by weight of described STEVIA REBAUDIANA cured leaf and described boiling water is 1.0-1.5:100;
The time that described STEVIA REBAUDIANA leaching liquor soaks is 25-35min, and be preferably 28-30min, the temperature of immersion is 25-30 DEG C.
9. the processing method of milk local flavor instant type Chinese chestnut freeze-drying section according to claim 7, it is characterized in that, the temperature of described pre-freeze is-18 ~-25 DEG C, and the time of pre-freeze is 8-10h;
Described freeze drying is: freeze drier is put in the Chinese chestnut section after pre-freeze and carries out drying, terminate when the weight distribution curve of computer display panel chestnut section maintains an equal level.
10. the milk local flavor instant type Chinese chestnut freeze-drying that the processing method of the milk local flavor instant type Chinese chestnut freeze-drying section described in any one of claim 1-9 is obtained is cut into slices.
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