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Method for controlling browning of Chinese chestnut

A chestnut and browning technology, which is applied in the field of chestnut food processing and control of chestnut browning, can solve the problems of chestnuts not being resistant to storage, and there is no storage and preservation method for chestnuts, and achieve the effect of strong antioxidant capacity

Inactive Publication Date: 2009-04-15
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chestnuts are not resistant to storage, and the postharvest losses caused by mildew, insect damage, dehydration and germination reach 35% to 50% of the total output every year. At present, there is no ideal storage and preservation method for chestnuts.

Method used

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  • Method for controlling browning of Chinese chestnut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Dry the chestnuts at 60°C for 50 minutes to peel off the skin, put the peeled chestnut kernels into the tea polyphenol color protection solution with a weight volume concentration of 0.02%, soak at 25°C for 40 minutes, and rinse off the chestnut kernels with water Tea polyphenol color protection solution on the surface.

Embodiment 2

[0031] Dry the chestnuts at 55°C for 55 minutes to peel off the skin, put the peeled chestnut kernels into the tea polyphenol color protection solution with a weight volume concentration of 0.015%, soak at 20°C for 50 minutes, and rinse off the chestnut kernels with water Tea polyphenol color protection solution on the surface.

Embodiment 3

[0033] Dry the chestnuts at 50°C for 60 minutes to peel off the skin, put the peeled chestnut kernels into the tea polyphenol color protection solution with a weight volume concentration of 0.03%, soak at 30°C for 60 minutes, and rinse the chestnut kernels with clean water Tea polyphenol color protection solution on the surface.

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Abstract

The invention relates to a method for controlling the browning of chestnuts, which comprises the following steps: peeling the chestnuts; putting peeled chestnut kernels into a prepared color protecting liquid for soaking, wherein the color protecting liquid is tea polyphenol, kojic acid, L-glutathione or L-tartaric acid, or the combination of all the materials; and rinsing off the color protecting liquid on the surfaces of the chestnut kernels. The whole bodies of the chestnuts are golden or yellowish-white after the treatment, and the surfaces are shiny without off flavor. The dosage of an anti-browning agent (the color protecting liquid) used in the method is a little, and the anti-browning agent is safe and non-toxic, and can be widely applied to chestnut producing and processing enterprises.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to chestnut food processing, and mainly relates to a method for controlling the browning of chestnuts. During the processing, a chemical method is used to control the browning of chestnuts. Background technique [0002] my country is rich in chestnut resources and has a long history of cultivation. It is a big chestnut-producing country in the world. However, chestnut is not resistant to storage, and the post-harvest loss caused by mildew, insect damage, dehydration and germination every year reaches 35% to 50% of the total output. At present, there is no ideal method for storing chestnut. In order to expand the supply time limit of chestnuts, deep processing of chestnuts is an important way to reduce waste of resources and ensure market supply. And the chestnut browning problem that occurs in the chestnut deep processing process has been the primary problem that numerous s...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23N5/00A23L1/272A23L5/41
Inventor 綦菁华王芳庞美霞黄漫青徐艺青
Owner BEIJING UNIV OF AGRI
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