Low-sugar Chinese chestnut preserved fruit and production method thereof
A production method and technology of chestnut, applied in confectionary, confectionary industry, food science, etc., can solve the problems of harming the health of consumers, losing the aroma and taste of preserved fruit, and fading the color of preserved fruit, so as to increase the cool taste and shorten the The effect of osmosis time and long storage period
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Embodiment 1
[0026] (1) Raw material selection: thaw the frozen chestnut kernels, and select chestnut kernels that are complete, light yellow in color, free from pests and black spots.
[0027] (2) Microwave inactivation of enzymes: take the microwave power density of 2W / g chestnut kernels, heat the chestnut kernels for 8 minutes, and perform enzyme inactivation treatment.
[0028] (3) Acid hydrolysis treatment: According to the ratio of 2 kg of acid hydrolysis solution per kg of chestnut kernels, immerse the chestnut kernels in a hydrochloric acid solution with a concentration of 1.5% (mass fraction) at 70° C. for 80 minutes. Then fish out the chestnut kernels and rinse the residual acid with clean water.
[0029] (4) Microwave-assisted vacuum osmosis: get 13kg sucrose, 8kg xylitol, 28kg fructose syrup (29.8% fructose content, about 71% soluble solids), add water to prepare 100kg sugar solution for osmosis. According to the ratio of 3.5 kg of sugar solution per kg of chestnut kernels, th...
Embodiment 2
[0034] (1) Raw material selection: thaw the frozen chestnut kernels, and select chestnut kernels that are complete, light yellow in color, free from pests and black spots.
[0035] (2) Microwave enzyme inactivation: take the microwave power density of 6W / g chestnut kernels, heat the chestnut kernels for 4 minutes to inactivate enzymes.
[0036] (3) Acid hydrolysis treatment: according to the ratio of 4 kg of acid hydrolysis solution per kg of chestnut kernels, immerse the chestnut kernels in a hydrochloric acid solution with a concentration of 0.5% (mass fraction) at 95° C. for 60 minutes. Then fish out the chestnut kernels and rinse the residual acid with clean water.
[0037] (4) Microwave assisted vacuum osmosis: get 18kg sucrose, 12kg xylitol and 21kg fructose syrup (29.8% fructose content, about 71% soluble solids), add water to prepare 100kg sugar solution for osmosis. According to the ratio of 1.5 kg of sugar solution per kg of chestnut kernels, the chestnut kernels we...
Embodiment 3
[0042] (1) Raw material selection: thaw the frozen chestnut kernels, and select chestnut kernels that are complete, light yellow in color, free from pests and black spots.
[0043] (2) Microwave enzyme inactivation: take the microwave power density of 5W / g chestnut kernels, heat the chestnut kernels for 6 minutes to inactivate enzymes.
[0044] (3) Acid hydrolysis treatment: According to the ratio of 3 kg of acid hydrolysis solution per kg of chestnut kernels, immerse chestnut kernels in a hydrochloric acid solution with a concentration of 0.8% (mass fraction) at 75° C. for 100 min. Then fish out the chestnut kernels and rinse the residual acid with clean water.
[0045] (4) Microwave assisted vacuum osmosis: get 15kg sucrose, 10kg xylitol, 25kg fructose syrup (fructose content 29.8%, soluble solids is about 71%), add water and be mixed with 100kg sugar solution for osmosis. According to the ratio of 2.5 kg of sugar solution per kg of chestnut kernels, the chestnut kernels ar...
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