Abstract: Using chinese chestnut Maobanhong (Castanea molliaaima) as main material,we produced the chestnut puree by the procedure of shelling,keeping colour,making paste,cutting small lump,adjusting,canning,sterilizing and so on.This paper studied and gained the results of keeping colour by different ways and the effectiveness of emulsifying agent to form hydrophilic colloid.

Key words: Chinese chestnut , Processing , The thick soup of chestnut