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Chestnut milk processing technology
(I) Main raw materials: chestnut and milk (requiring fat content ≥3.2%, dry matter ≥11%), sugar, EDTA-Na2, gelatin, CMC-Na, sodium alginate, sucrose ester, and monoglyceride. (B) The main equipment refiner, centrifuge, homogenizer, sterilizer. (III) Process Chestnut → shelling → soaking → hot scalding → refining → filtration → boiled pulp → blending → homogenization → filling → sterilization → finished product (4) Operation points (1) Raw material selection: Select grain Large plump, no insect eyes, no moldy chestnut fruit. (2) Soaking: Add 2 times water to soak the shelled chestnut to soften the tissue to facilitate refining. Soaked in water was added 0.01% sodium sulfite, 0.01% sodium erythorbate, and the pH was adjusted to 3 with phosphoric acid. (3) blanching clothes: with 95 ~ 100 °C hot water blanching, blanching liquid was added 0.01% sodium sulfite, 0.01% sodium erythorbate, with Phosphate with a pH value of 3, mechanical agitation, remove the chestnut underwear. (4) Refining: Add 10 times water-refined pulp to the slurry and add sodium sulfite to the slurry. After refining, boiled for 30 minutes to promote decomposition and volatilization of sodium sulfite, while gelatinization of starch in the chestnut pulp. (5) Blending: 30% milk, 50% chestnut pulp, 8% sugar, 0.1% DETA-Na2, 0.2% gelatin, 0.2% sucrose ester + single vinegar, proper amount of flavor, add water to 100%, and mix well. (6) Homogenization: The prepared chestnut milk was heated to 70° C. and homogenized at a pressure of 20 MPa. (7) Sterilization: After filling, it was sterilized at 121°C for 15 minutes and then cooled.