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Chinese chestnut brown stain preventing processing technology

A processing technology and an anti-browning technology, which can be applied in heating and preserving seeds, food preservation, and freezing/cooling to preserve seeds, etc. It can solve the problems of not being able to maintain the original color, deterioration of the flavor of chestnut products, loss of chestnut aroma and taste, etc. , to achieve the effect of maintaining sweetness, preventing browning reaction, and good taste

Active Publication Date: 2011-06-08
TIANJIN UNIV OF SCI & TECH +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] (1) When high-temperature sterilization is not carried out, the shelf life of chestnuts processed by this method does not exceed 3 to 5 days. After complete sterilization at 121°C and 30 minutes, the browning is still serious and the original color cannot be maintained; (2) Processed chestnut products The flavor deteriorates and loses the unique aroma and taste of chestnut

Method used

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Embodiment Construction

[0028] The processing method of the present invention will be described in detail below.

[0029] Chestnut anti-browning processing method of the present invention comprises the following steps:

[0030] (1) Screening of chestnuts. Choose fruits with high sugar and starch content, full flesh and full maturity, remove diseases, insects, mildew, and shriveled fruits, grade them, and remove various impurities.

[0031] (2) Carry out low-temperature treatment to the screened chestnuts: control the temperature of the chestnuts to drop by 1-2°C every day, store them for a long time when the temperature of the chestnuts drops to 0-1°C, and control the relative humidity of the environment to be 80%-95% all the time.

[0032] (3) carry out CO to the chestnut after step (2) process 2 Processing: CO 2 The treatment concentration is 5%-30% (volume percentage, the same below), the temperature is 10-20°C, the relative humidity is 85%-95%, and the time is 2-20 days. Among the above condi...

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Abstract

The invention discloses a Chinese chestnut brown stain preventing processing method which comprises the following steps of: 1, screening Chinese chestnuts; 2, processing at low temperature; 3, processing with CO2: putting the Chinese chestnuts in an environment with the CO2 concentration of 5-30 percent (volume) and temperature of 10-20 DEG C and relative humidity of 85-95 percent for 2-20 days; 4, carrying out gas stifling treatment on the Chinese chestnuts by adopting ethylene or alcohol; 5, removing hulls and red skins; 6, inactivating enzyme: putting Chinese chestnut kernels in food-grade acidic liquid with the temperature of 80-100 DEG C or food-grade acidic stream with the temperature of 100-110 DEG C, and controlling the pH value of the liquid or stream to be 1-6 and the processing time to be 5-20min; 7, curing: putting the Chinese chestnut kernels into food-grade alkali liquid with pH value of 7-12 at a temperature of 90-100 DEG C, and processing for 5-20min; 8, bagging and sealing; 9, sterilizing with back pressure at high temperature and high pressure; and 10, cooling to normal temperature for storing. The Chinese chestnuts processed by using the technology maintain the special grain flavor and the sweetness while keeping the natural yellow color, and is best in color, favor and taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method capable of preventing browning of chestnuts. Background technique [0002] Chestnut is one of the special dried fruits in China, especially the chestnut in northern China, which has excellent color, fragrance, taste, and shape. It has a very high market share in Japan and South Korea, and the demand is also increasing year by year. According to data, the current global annual output of chestnuts is about 700,000 to 800,000 tons, and the annual output of Chinese chestnuts accounts for about 60% of the global total output of chestnuts. However, the global annual demand for chestnuts is more than 2 million tons, and the market gap is very large. . Since the overall output of chestnuts in China is still far from enough, the markets in Western Europe and North America have hardly been developed, so their market prospects are very broad. [0003] However, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/00A23B9/10A23B9/20A23B9/18A23B9/02A23B9/24
Inventor 李喜宏王雨邢亚阁李莉刘海东邵重晓李秀琴陆书来丁玉龙曹定爱
Owner TIANJIN UNIV OF SCI & TECH
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