Chinese evergreenchinkapin seed soft can and processing method thereof

A processing method and a technology for soft canned food, which are applied to the soft canned cone chestnut food and the processing field thereof, can solve the problems of difficult color protection solution, browning inside the nut, affecting the taste of the product, etc., and achieve beautiful color, good taste and avoid regeneration Effect

Inactive Publication Date: 2012-10-24
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The usual method is to soak the chestnut kernels in the color-protecting solution and keep it for a certain period of time, but because the structure of the chestnut kernels is relatively dense, it is difficult for the color-protecting solution to fully penetrate into the inside, so canned chestnut kernels often have internal browning The problem
Starch retrogradation is caused by the presence of amylose; the content of starch in chestnut accounts for about 50% of its dry weight, of which more than one-third is amylose. The retrograde problem seriously affects the taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Raw materials: Peel the fresh chestnuts without mildew and moths, and remove the underwear, and the obtained chestnut kernels are used as raw materials for processing.

[0020] 2. Color protection: put the chestnut kernels in a vacuum container, evacuate to -0.02MPa, and keep the constant pressure for 60 minutes; then inject 0.03% iso-Vc sodium and 0.1% EDTA-Na into the vacuum container 2 The mixed solution, the mass ratio of solid to liquid is 1:1.1, -0.02MPa, and the constant pressure is maintained for 90min.

[0021] 3. Packaging: Rinse the color-protected chestnut kernels with clean water and drain the surface moisture, then put them into plastic bags, vacuumize to -0.02MPa, and blanch to seal.

[0022] 4. Starch modification: put the packaged chestnut kernels in an ultra-high pressure container, add water or oil to cover the bagged chestnut kernels, pressurize to 950MPa, and keep the constant pressure for 20 minutes.

[0023] 5. Cooking and cooling: Heat the m...

Embodiment 2

[0026] 1. Raw materials: Peel the fresh chestnuts without mildew and moths, and remove the underwear, and the obtained chestnut kernels are used as raw materials for processing.

[0027] 2. Color protection: Put the chestnut kernels in a vacuum container, evacuate to -0.05MPa, and keep the constant pressure for 35 minutes; then inject 0.02% iso-Vc sodium and 0.15% EDTA-Na into the vacuum container 2 The mixed solution, the mass ratio of solid to liquid is 1:1.5, the vacuum degree is -0.05MPa, and the constant pressure is maintained for 60min.

[0028] 3. Packaging: Rinse the color-protected chestnut kernels with clean water and drain the surface moisture, then put them into plastic bags, vacuumize to -0.05MPa, and blanch to seal.

[0029] 4. Starch modification: put the packaged chestnut kernels in an ultra-high pressure container, add water or oil to cover the bagged chestnut kernels, pressurize to 750MPa, and keep the constant pressure for 35min.

[0030] 5. Cooking and co...

Embodiment 3

[0033] 1. Raw materials: Peel the fresh chestnuts without mildew and moths, and remove the underwear, and the obtained chestnut kernels are used as raw materials for processing.

[0034] 2. Color protection: put the chestnut kernels in a vacuum container, evacuate to -0.08MPa, and keep the constant pressure for 10 minutes; then inject 0.01% iso-Vc sodium and 0.2% EDTA-Na into the vacuum container 2 The mixed solution, the mass ratio of solid to liquid is 1:2.0, the vacuum degree is -0.08MPa, and the constant pressure is maintained for 20min.

[0035] 3. Packaging: Rinse the color-protected chestnut kernels with clean water and drain the surface moisture, then put them into plastic bags, vacuumize to -0.08MPa, and blanch to seal.

[0036] 4. Starch modification: put the packaged chestnut kernels in an ultra-high pressure container, add water or oil to cover the bagged chestnut kernels, pressurize to 600MPa, and keep the constant pressure for 50min.

[0037] 5. Cooking and coo...

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PUM

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Abstract

The present invention relates to a Chinese evergreenchinkapin seed soft can and a processing method thereof. The method comprises steps of: peeling fresh Chinese evergreenchinkapin seed; using kernel of the Chinese evergreenchinkapin seed with inner coat removed as a raw material; employing reduced pressure infiltration to protect color; vacuumizing and carrying out ultra high pressure modification treatment; and cooking and cooling to obtain a finished product. The method provided by the invention realizes penetration of a protective color liquid into the Chinese evergreenchinkapin seed kernel, and effectively avoids a browning phenomenon during the processing procedure and the shelf period; ultra high pressure modification prevents the product from turning back to a raw state, and has advantages of simple processing technology, and beautiful color, good flavor, and premium taste of the product.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a chestnut soft can and a processing method thereof. Background technique [0002] Soft cans are bagged foods that can be stored for a long time and are made of high-temperature resistant retort bags made of polyester, aluminum foil, polyolefin and other film composite packaging materials as packaging containers, and sealed and sterilized. Soft cans have the advantages of high-temperature sterilization, long-term storage, light weight, easy to carry, easy to open, convenient to eat, etc., and are very popular among consumers. [0003] Chestnut contains starch, soluble sugar, protein, fat, vitamin C, minerals and amino acids. It is rich in 17 kinds of amino acids, and the content of 7 kinds of essential amino acids accounts for more than 20% of the total amino acid content. It has outstanding nutrition and functionality. It is sweet and non-toxic, and has the effects of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 安凤平宋洪波范娟娟
Owner FUJIAN AGRI & FORESTRY UNIV
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