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Production process of instant Chinese chestnut kernels and product

A production process and technology of chestnut kernels, applied in food preparation, food science, application and other directions, can solve the problems of low protein and fat content, unfavorable human health, product hardening, etc., achieve golden color, solve the problem of chestnut browning, The effect of slowing down aging problems

Inactive Publication Date: 2010-09-29
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the processing of instant chestnut kernels is sterilized at high temperature, the Maillard reaction of amino acids and reducing sugars causes browning of chestnut kernels, and the higher the content of reducing sugar in chestnut kernels, the more serious the browning will be. Citric acid, sodium bisulfite and Vc are used as color-protecting agents. Citric acid and Vc color-protecting will reduce the pH value of the product and make the product sour. Although sodium bisulfite has a better color-protecting effect, long-term consumption is not conducive to human health, and With the increase of Maillard browning substances, even if anti-browning agents are used to protect the color, the effect is minimal; in addition, although chestnuts are dried fruits, they have high starch content and low protein and fat content. become hard and taste bad

Method used

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  • Production process of instant Chinese chestnut kernels and product
  • Production process of instant Chinese chestnut kernels and product
  • Production process of instant Chinese chestnut kernels and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Three varieties of Liuhe late maturing (1), Liuhe middle maturing (2) and Pingqiao big hair chestnut (3) were selected from the chestnut production and storage base, and the water content (GB5497-1985) and reducing sugar (GB / T 5009.7- 2008) and starch content (GB5009.9-85), the effects of different varieties of reducing sugar content on the color of instant chestnut kernels are shown in Table 1, and the effects of different varieties of water content and starch content on texture are shown in Table 2 and figure 1 , 2 3. Integrating browning and texture indicators, choose Liuhe late-maturing chestnut kernels as raw materials for processing when they are just harvested. The water content is 58%, the reducing sugar is 1.25%, the total starch content is 29.5%, and the chestnut is steamed into paste. The broken fruit rate after melting is 10%. Chestnuts are graded and processed using mesh sieves with diameters of 16cm, 21cm, 23cm, 25cm, and 27cm. The outer skin is removed b...

Embodiment 2

[0043] During the chestnut harvesting period, four varieties of Liyang Qingzha, Jiaozha, Dadiqing and Chongyangpu were selected, and the moisture content, reducing sugar and starch content were measured according to the national standard. Dadiqing was selected as raw material for instant chestnut kernel processing. 55%, the reducing sugar is 1.45%, the total starch content is 30%, and the broken fruit rate after steaming and gelatinizing chestnut is 12%. Chestnuts are graded and processed using mesh sieves with diameters of 16cm, 21cm, 23cm, 25cm, and 27cm. The chestnut sheller is used to remove the outer skin, and the boiling water is blanched for 4 minutes. Freeze at -18°C until taken out and thawed at room temperature before processing. Soak in 40% sucrose solution for 30 minutes, take out, soak in tap water for 1.5 minutes, remove and wash off the surface sugar solution, steam at 100°C for 15 minutes, and then quickly cool with cold water. The chestnuts are individually p...

Embodiment 3

[0045] During the chestnut harvesting period, three varieties of Yanshankui, Yanshan Duanzhi and Yanshan Zaofeng were selected from different production bases and storage bases, and the water content, reducing sugar and starch content were measured according to the national standard, and Yanshan Zaofeng was selected as raw material for instant chestnut kernel Processing, its water content is 56%, the reducing sugar is 0.95%, the total starch content is 28%, and the broken fruit rate after steaming and gelatinizing chestnut is 12.5%. Chestnuts are graded and processed using mesh sieves with diameters of 16cm, 21cm, 23cm, 25cm, and 27cm. The chestnut sheller is used to remove the outer skin, and the boiling water is blanched for 5 minutes. Freeze at -18°C until taken out and thawed at room temperature before processing. Soak in 60% sucrose solution for 40 minutes, take it out, soak in tap water for 2 minutes, remove and wash off the surface sugar solution, steam at 100°C for 15 ...

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Abstract

The invention relates to a production process of instant Chinese chestnut kernels and a product, which belong to the field of the deep processing of agricultural products. The production process comprises the following main technological processes: taking Chinese chestnuts with high water content, low reducing sugar, low starch and low fruit breaking rate as a raw material, processing instant Chinese chestnut kernels, sieving the raw material, classifying, removing outer peels, blanching, removing inner peels, quick-freezing, unfreezing, saccharifying, steaming, pasting, packaging and sterilizing. The instant Chinese chestnut kernels produced by the method have golden color, low fruit breaking rate and proper sweetness, are fragrant, glutinous and delicious and can be used as leisure foods for eating.

Description

technical field [0001] A production process and product of instant chestnut kernels, belonging to the field of deep processing of agricultural products. Background technique [0002] Chestnut belongs to Fagaceae Chestnut and is a nut plant. It is fragrant and delicious. It is a kind of nut food with high nutritional value. At present, the main eating method is fried chestnuts with sugar. In addition, there are also canned chestnuts, instant chestnut kernels, chestnut paste and chestnuts. powder and other products. Instant chestnut kernels are easy to process, unique in flavor, and convenient to eat. They are produced in major production areas such as Beijing, Fujian, and Shandong. And the taste is greatly affected. [0003] Chestnut browning mainly includes enzymatic browning and non-enzymatic browning. Enzymatic browning includes browning caused by polyphenol oxidase and peroxidase, and non-enzymatic browning mainly includes Maillard reaction, ascorbic acid oxidation, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 弓志青朱丹宇刘春泉李大婧
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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