Chestnut is a nutrient rich nut that is rich in carbohydrates, protein, dietary fiber, vitamins (such as vitamin C vitamin B), minerals (such as potassium, magnesium, iron, zinc, etc.). How to preserve the nutritional content of chestnut to the maximum extent during processing is a matter of concern. The following provides a detailed discussion on how to preserve nutrients in chestnut processing, including processing methods, temperature control, storage conditions.

1、 Choose the appropriate processing method

Cooking method

Steaming boiling is one of the common processing methods in chestnut processing. Compared to frying baking, steaming can better preserve the water-soluble vitamins (such as vitamin C B vitamins) in chestnuts, as these nutrients are easily lost during high temperatures prolonged heating. When cooking, it is recommended to control the water temperature below 100 ℃ shorten the heating time to reduce nutrient loss.

Low temperature baking

If you need to bake chestnuts, it is recommended to use low-temperature slow baking method. High temperature baking can lead to the destruction of some vitamins (such as vitamin C) antioxidants, may also produce harmful substances (such as acrylamide). Low temperature baking (such as below 120 ℃) can reduce nutrient loss while ensuring taste.

Avoid deep frying

Although deep frying can give chestnuts a unique aroma, high temperatures can cause a large amount of nutrients (such as vitamin C B vitamins) to be destroyed, while increasing fat content reducing their nutritional value. Therefore, it is recommended to avoid deep frying as much as possible.

2、 Control processing temperature time

temperature control

High temperature is one of the main causes of nutrient loss. During the processing of chestnut, the temperature should be controlled below 100 ℃ as much as possible, especially for heat sensitive nutrients such as vitamin C. If high temperature must be used, the heating time should be shortened as much as possible.

time control

Long term heating can lead to the destruction of nutrients in chestnuts, such as vitamin C B vitamins. Therefore, in the process of steaming baking, the processing time should be shortened as much as possible. For example, the steaming time should be controlled within 15-20 minutes, the baking time should be controlled within 30 minutes.

3、 Reasonable handling of chestnut shells

Retain shell processing

The shell of chestnut is rich in dietary fiber antioxidants. During the processing, it is recommended to keep the outer shell to reduce nutrient loss. If it is necessary to remove the shell, it is recommended to do it after processing is completed, rather than before processing.

Avoid excessive peeling

The inner lining of chestnut (i.e. chestnut shell) also contains abundant dietary fiber antioxidants. During the processing, excessive peeling should be avoided to preserve these nutrients.

4、 Optimize storage conditions

low temperature storage

Chestnuts are prone to oxidation mold growth during storage, leading to nutrient loss. It is recommended to store chestnuts in a low temperature (such as below 4 ℃) dry environment to extend their shelf life preserve their nutrients.

Avoid exposure to light

Light can accelerate the oxidation decomposition of certain nutrients (such as vitamin C) in chestnuts. Therefore, when storing chestnuts, they should be placed in a dark environment.

vacuum packing

Vacuum packaging can effectively prevent chestnut coming into contact with air, reduce oxidation reactions, retain its nutritional components. If conditions permit, it is recommended to store chestnuts in vacuum packaging.

5、 Reasonable combination of consumption methods

Paired with foods rich in vitamin C

The iron element in chestnut requires the assistance of vitamin C to be better absorbed by the human body. Therefore, when consuming chestnuts, they can be paired with foods rich in vitamin C (such as citrus fruits, kiwifruit, etc.) to increase iron absorption.

Avoid eating with high oxalate foods

Oxalic acid will combine with minerals such as calcium iron in chestnut, forming insoluble salts that affect mineral absorption. Therefore, when consuming chestnut, it should be avoided to eat it together with high oxalate foods such as spinach amaranth.

6、 Other precautions during the processing

Avoid using chemical additives

During the processing of chestnut, it is advisable to avoid using chemical additives such as bleach preservatives as much as possible to prevent damage to the nutritional content of chestnut.

Keep the processing environment clean

The hygiene condition of the processing environment directly affects the quality nutritional value of chestnuts. During the processing, it is necessary to ensure the cleanliness of equipment, tools, the environment to avoid contamination.

The retention of nutrients during chestnut processing is closely related to processing methods, temperature control, storage conditions, other factors. By selecting appropriate processing methods (such as steaming low-temperature baking), controlling temperature time, optimizing storage conditions, combining consumption methods reasonably, the nutritional components of chestnuts can be preserved to the maximum extent. Meanwhile, avoiding the use of chemical additives maintaining a clean processing environment are also important measures to ensure the nutritional value of chestnuts. Through scientific processing methods, we can only enjoy the delicious taste of chestnuts, but also fully absorb their rich nutrients.