Chestnut beverage and processing technology thereof

A chestnut and beverage technology, applied in the direction of food science, etc., can solve the problems of chestnut nutritional composition destruction, lower safety, affect nutritional composition, aroma, sweetness, waxy flavor, etc., achieve long shelf life, improve safety, and unique flavor Effect

Inactive Publication Date: 2011-03-16
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY +2
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  • Summary
  • Abstract
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Problems solved by technology

Utilizing the products processed by the above method not only reduces the safety, but also destroys the nutritional compo

Method used

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Embodiment Construction

[0030] The present invention will be further described below in conjunction with the embodiments of the present invention.

[0031] 1. Select raw materials: raw chestnut kernels 1kg, cooked chestnut kernels 0.5kg, sucrose 2.5kg, water 25kg, sodium carboxymethyl cellulose 40g, citric acid 12.5g, malic acid 4g, sweet taste pure 75g, ethyl maltol 0.75g , compound sugar flavoring agent 12.5g, chestnut essence 0.75g, carotene 2g.

[0032] Second, the production process steps:

[0033] 1. Pretreatment of raw materials: Wash the above-mentioned fresh chestnuts free of diseases, insect pests and mildew with clean water, and cut them into chestnut pieces for later use;

[0034] 2. Blanching and shelling: Put the cut raw materials into hot water at 100°C, blanching for 2 minutes, then quickly cool with cold water, drain, remove the shells, wash with water to get fresh chestnut kernels for later use;

[0035] 3. Thawing: thaw the crushed chestnut kernels stored in the low-temperature f...

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PUM

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Abstract

The invention relates to a chestnut beverage. The beverage is prepared from fresh chestnut kernel and broken chestnut kernel of chestnut roasted with sugar; and the beverage is prepared by the following steps of: processing the raw materials, shelling, pulping and adding water, an edible gelling agent, a flavoring agent and an edible pigment. The nutritional ingredients of the chestnut are damaged little; the original nutritional ingredients and fragrant, sweet and glutinous flavor of the chestnut are kept to the greatest extent; a new way is opened up for the utilization of chestnut resources; the varieties of chestnut products are increased; the economic value of the defective product broken chestnut kernel generated during the processing of the chestnut kernel roasted with the sugar isincreased; and the product has the advantages of long shelf life and unique flavor.

Description

technical field [0001] The invention relates to a chestnut beverage and a processing technology thereof, which effectively provides instant food with unique flavor, health care and high economic value. Background technique [0002] Chestnut (scientific name: Castanea mollissima), also known as chestnut and Chinese chestnut, is a plant of the Fagaceae chestnut genus. It is native to China and distributed in Vietnam, Taiwan and mainland China. It grows at an altitude of 370-2800 meters. Mountains have been widely cultivated artificially. Among them, the Yanshan chestnut located in the Yanshan Mountains belongs to the North China variety group. It has a long history of cultivation and has a unique flavor of fragrance, sweetness, and glutinousness. It is mainly distributed in the Hebei and Beijing jurisdictions in the Yanshan Mountains. Yanshan chestnut, also known as Jingdong chestnut, has a unique position in my country's chestnut production, and is a traditional commodity in...

Claims

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Application Information

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IPC IPC(8): A23L2/38
Inventor 刘秀凤常学东蔡金星王友金赵国强马宏峰
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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