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Chinese chestnut product and method of processing the same

A chestnut and product technology, applied in the field of chestnut products and its processing, to achieve the effects of convenient operation, improved shelf life, and good repeatability

Inactive Publication Date: 2008-11-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is still no better method for producing chestnut powder in domestic patents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Chestnut products, the formula mainly includes: 65 parts of chestnut powder, 20 parts of rice flour, 15 parts of defatted wheat germ powder, 0.6 part of dry ester, and 8 parts of maltodextrin.

[0022] The processing technology of this chestnut product mainly comprises the following steps to realize:

[0023] The preparation process of chestnut products,

[0024] (1) select and classify the chestnut raw materials that reach the harvesting standard as required, clean and remove the shell;

[0025] (2) Blanch for 1-2 minutes, remove the underwear, and immediately put it into the color protection solution (the concentration of ascorbic acid is 2mM, the concentration of citric acid is 70mM, and the concentration of cysteine ​​is 0.75mM) for 20-30min;

[0026] (3) Rinse and drain the color-protected chestnut kernels with clean water, slice them into 1-5mm pieces, and dry them with segmental hot air. The initial drying section is at 80°C for 30 minutes, the middle section is...

Embodiment 2

[0038] Chestnut products, the formula mainly includes: 65 parts of chestnut powder, 11 parts of rice flour, 24 parts of defatted wheat germ powder, 0.2 parts of dry ester, 4 parts of maltodextrin.

[0039] The processing technology of this chestnut product mainly comprises the following steps to realize:

[0040] The preparation technology of chestnut powder,

[0041] (1) select and classify the chestnut raw materials that reach the harvesting standard as required, clean and remove the shell;

[0042] (2) Blanch for 1-2 minutes, remove the underwear, and immediately put it into the color protection solution (the concentration of ascorbic acid is 6mM, the concentration of citric acid is 20mM, and the concentration of cysteine ​​is 8mM) for 20-30min;

[0043] (3) Rinse and drain the color-protected chestnut kernels, slice them into 1-5mm pieces, and combine them with hot air and microwave drying. First, dry them with hot air at 50-60°C for 2 hours, then microwave them for 15 mi...

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Abstract

A Chinese chestnut and processing method thereof belongs to the food processing technical field. The invention prepares the nutritious, Chinese chestnut product with excellent color and flavor as well as great reconstitution property by following steps: adequately using the Chinese chestnut resource, improving additional value and storage rack period of the Chinese chestnut food, selecting fresh and high-quality Chinese chestnut as raw materials that are protected in color by sulfur free and EDTA free color-protecting solution and dried, then combining the Chinese chestnut powder and grain raw materials that are cured by squeezing and expanding technology. The method of the invention has advantages of simple technology, convenient operation, good repeatability and continuous production.

Description

technical field [0001] The invention relates to a chestnut product and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Chestnut is an important famous and high-quality dried fruit in my country. It has high economic value and medicinal value, and is rich in nutrition, fragrant and delicious. Therefore, chestnut is very popular with consumers and has been selling well in the international market. It is also an important way for farmers to improve their planting structure and get rich. However, chestnuts have a concentrated maturity period, a short fresh fruit supply period, many pests, are not resistant to storage and transportation, and suffer serious annual losses; in addition, the current domestic chestnut processing industry is relatively backward and the consumption of chestnuts is single (most chestnuts are fried in sugar and vegetables are sold in season), resulting in The added value of chestnut products...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/272A23L25/00A23L5/41
Inventor 朱科学周惠明李琴钱海峰
Owner JIANGNAN UNIV
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