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Composite chestnut sauce and preparation process thereof

A preparation process, process technology

Inactive Publication Date: 2010-11-03
BEIJING FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process must simultaneously solve the difficulties and problems in the preparation of traditional chestnut jam
[0020] The technical features of the present invention mainly contain the following points. One, the use of compound raw materials to process chestnut sauce not only overcomes the problem of semi-fluid instability of pure chestnut sauce, but also solves the problem of high raw material costs; The integrated technology of aroma promotion can quickly destroy enzymes and promote aroma at high temperature, thus laying the foundation for maintaining the sweet and glutinous flavor of compound chestnut sauce; third, the whole process does not need to add any anti-browning chemical substances, and easily realizes anti-browning physical and chemical properties 1. Promote aroma connotation and high efficiency of shelling; 4. Chestnut sauce maintains the inherent sweet and glutinous flavor and yellow-brown color appearance of chestnuts, and has good compound health care functions

Method used

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  • Composite chestnut sauce and preparation process thereof
  • Composite chestnut sauce and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 Compound chestnut paste

[0032] Weigh 6kg of fresh chestnuts from Zunhua, Hebei Province, and process them with a chestnut scribe machine made by Beijing Forestry University. Put the scribed chestnuts into a sugar-fried chestnut machine, raise the temperature to 220°C, and stir-fry for 15 minutes. All the chestnuts will be cracked. , unloading spare.

[0033] Stir-fried and cracked chestnuts were spread out to dry in the natural wind, and after 5 minutes, the shells were manually peeled while they were still hot. The chestnut kernels and chestnut shells were separated, and the chestnut kernels were used to prepare compound chestnut sauce.

[0034] Wash 2kg of fresh sweet potatoes with red flesh, put them into a double-layer infrared oven, heat up to 250°C, and bake (enzyme-promoted fragrance) for 2 hours. Zhoupi, sweet potato with clean skin.

[0035] The chestnut kernels are minced by a grinder, and the particle diameter is ≤4mm.

[0036] Take by weigh...

Embodiment 2

[0040] Example 2 Compound chestnut sauce

[0041] Weigh 6.5kg of fresh chestnuts produced in Zhejiang, and process them with a chestnut scribing machine made by Beijing Forestry University. Put the processed chestnuts into a sugar-fried chestnut machine, heat up to 240°C, and stir-fry for 14 minutes. All the chestnuts are cracked and unloaded for later use. Stir-fried and cracked chestnuts were air-dried in the natural wind, and after 6 minutes, the shells were manually peeled while hot, and the chestnut kernels were used to prepare compound chestnut sauce.

[0042] Wash 2kg of fresh sweet potatoes with yellow flesh, put them into a double-layer infrared oven, heat up to 250°C, and bake for 2 hours. sweet potato.

[0043] The chestnut kernels are minced by a grinder, and the sweet potatoes with peeled skin are mashed to make sweet potato mash, and the particle diameter of the material is ≤4mm.

[0044] Take by weighing 4.5kg of the thinned chestnut kernel material, 1.5kg of...

Embodiment 3

[0047] Example 3 Compound chestnut jam

[0048] Weigh 3kg of fresh Chinese chestnuts from Zunhua, Hebei Province, and 3.5kg fresh Chinese chestnuts from Fujian Province, and process them with a chestnut scribing machine made by Beijing Forestry University. Put the slitted chestnuts into a sugar-fried chestnut machine, heat up to 230°C, and stir-fry them. Cook for 16 minutes, all the chestnuts are cracked, and unload for later use.

[0049] Stir-fried and cracked chestnuts are dried in the natural wind and then manually peeled while they are hot. The chestnut kernels are used to prepare compound chestnut sauce.

[0050] Wash 2kg of fresh sweet potatoes with red flesh, put them in a double-layer infrared oven, raise the temperature to 250°C, and roast them for 2 hours. sweet potato.

[0051] The chestnuts are minced by a grinder, and the peeled sweet potatoes are mashed to make sweet potato mash, and the particle diameter of the material is ≤4mm.

[0052] Take by weighing 2.2...

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Abstract

The invention relates to a composite chestnut sauce and a preparation process thereof. The composite chestnut sauce is prepared by taking chestnuts of castanea mollissima, castanea henryi and castanea seguinii dode as basic raw materials, compositely mixing with sweet potato root tubers and mung bean flour and adding an appropriate amount of auxiliary materials. The preparation process comprises the following working procedures of: chestnut sweetening, sweet potato roasting, material refining, mixing and compounding, pulping, pulp blending, secondary pulping, cooking, canning and packaging. The invention has four advantages that: (1) the problems of instable semifluid and overhigh material cost of the pure chestnut sauce are solved by adopting the composite materials; (2) the sweet and glutinous flavor of the chestnut sauce can be kept by adopting an enzyme inactivation-flavor promotion integration technology; (3) the anti-brown physical property, the flavor promotion connotation property and the high peeling efficiency are realized; and (4) by using fructose syrup, not only the energy consumption in the sugar boiling and brewing process is reduced, but also the high permeability of the fructose syrup is utilized.

Description

technical field [0001] The present invention relates to a kind of compound chestnut paste and preparation technology thereof, specifically, the present invention relates to a kind of wet fresh Chinese chestnut (Castanea mollissima), cone chestnut (Castanea henryi), Mao chestnut (Castanea seguinii) fruit as basic raw material, compound The invention discloses a process for preparing compound chestnut paste by matching sweet potato (Ipomoea batatas) tuber root and mung bean (Vigna radiata) soybean powder, belonging to the field of agricultural product processing. [0002] related background [0003] The plant of the genus Castanea is a nut class dried fruit widely cultivated in the world, and is collectively referred to as chestnut (Chestnut) commercially. There are 4 types of the most famous commercial chestnuts in the world, namely Chinese chestnuts, Japanese chestnuts, European chestnuts and American chestnuts. Among them, Chinese chestnut is famous for its bright peel (comm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/38A23L1/29A23L25/10A23L33/00
Inventor 王建中王晓楠王丰俊
Owner BEIJING FORESTRY UNIVERSITY
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