Method for processing fresh castanea mollissima packaged products

A processing method and technology of chestnut, applied in the functions of food ingredients, bacteria used in food preparation, food preservation, etc., can solve the problems of inability to store and transport at room temperature, no commercialized packaging, addition, etc., and achieve good quality and good packaging. , the effect of inhibiting browning

Inactive Publication Date: 2014-06-25
ZHEJIANG UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] The purpose of the present invention is to provide a processing method for fresh chestnut packaging products that are safe to eat, fully maintain the original color, fragrance, and shape of the r

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Fresh chestnuts with shells→manually cut small incisions with scissors→dry with hot air at 40°C for 30 minutes→manually remove shells and clothes→remove inferior chestnuts→soak in 3 ppm ozone water for 30 minutes→80°C fresh-keeping and color-protecting solution (food grade citric acid 0.5%, food Grade Vc0.5%, salt 2.0%, edible acetic acid 0.2%, nisin 0.2%, edible alcohol 2%, carotene 0.2%, solvent is water) blanch for 5s → immediately put into fresh-keeping and color-protecting below 10℃ Ultrasound for 40 minutes → refrigerated at 6°C for 12 hours → pre-frozen at -18°C for 12 hours → freeze-dried for 24 hours (to a moisture content of 17.5%) → vacuum packaged in a clean environment → vacuum packaged fresh chestnuts.

Embodiment 2

[0042] Fresh unshelled chestnuts→manually cut small incisions with scissors→dry with hot air at 50°C for 60 minutes→manually remove shells and clothes→remove inferior chestnuts→soak in 1ppm ozone water for 30min→85°C fresh-keeping and color-protecting solution (food grade citric acid 0.6%, food Grade Vc0.5%, salt 2%, edible acetic acid 0.1%, nisin 0.2%, edible alcohol 2%, carotene 0.3%, solvent is water) blanch for 8s → immediately put into fresh-keeping and color-protecting below 10℃ Ultrasound for 30min→refrigerate at 4°C for 10h→pre-freeze at -18°C for 14h→freeze-dry for 72h (to a moisture content of 10.8%)→vacuum pack in a clean environment→vacuum pack fresh chestnuts.

Embodiment 3

[0044] Fresh chestnuts with shells→manually cut small incisions with scissors→dry with hot air at 45°C for 40 minutes→manually remove shells and clothes→remove inferior chestnuts→soak in 2ppm ozone water for 45min→90°C fresh-keeping and color-protecting solution (food grade citric acid 0.6%, food Grade Vc0.6%, salt 3%, edible acetic acid 0.3%, nisin 0.3%, edible alcohol 3%, carotene 0.4%, solvent is water) blanch for 10s → immediately put into fresh-keeping and color-protecting below 10℃ Ultrasound for 30min→refrigerate at 4°C for 12h→prefreeze at -48°C for 12h→freeze-dry for 48h (to a moisture content of 12.6%)→vacuum pack in a clean environment→vacuum pack fresh chestnuts.

[0045] The shelf life of the obtained fresh chestnut packaging products can reach the requirements of 12 months in freezing (-12~-18℃), 5 months in refrigeration (0~4℃) and 2 months in room temperature (15~25℃). ≤10000cfu / g, compared with raw chestnuts, the color, aroma, taste, and shape are all kept goo...

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PUM

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Abstract

The invention provides a method for processing fresh castanea mollissima packaged products. The method comprises the following steps: taking fresh deburred castanea mollissima, shearing notches on castanea mollissima shells by using scissors, drying the castanea mollissima through hot air for 30-60 minutes at temperature of 40-50 DEG C, shelling and peeling manually, soaking the castanea mollissima in 1-3ppm ozone water for 30-45 minutes; then blanching the castanea mollissima in a freshness retaining and color protecting liquid for 5-10 seconds at temperature of 80-90 DEG C, then instantly putting the castanea mollissima into the freshness retaining and color protecting liquid at temperature of 5-10 DEG C for carrying out ultrasonic treatment for 30-45 minutes, then refrigerating the castanea mollissima for 10-16 hours at temperature of 2-8 DEG C, then pre-freezing the castanea mollissima for 10-16 hours at temperature of -18 DEG C to -48 DEG C, and finally, drying the castanea mollissima for 48-72 hours till the content of water is 10-18%, and packing in vacuum under a clean environment and thus obtaining the fresh castanea mollissima packaged products. The products have good color, fragrance, taste and shape, can be stored and transported for 2 months at room temperature and sold by bulks in common farmers markets; the products are applicable to cooking and preparation in houses and commercial catering and secondary processing and sales of castanea mollissima food factories; by trial marketing, the fresh castanea mollissima packaged products are deeply favored by all consumers.

Description

(1) Technical field [0001] The invention relates to a processing method of fresh chestnut packaging products. (2) Background technology [0002] Chestnut (Castanea mollissima Blume), also known as chestnut, belongs to Fagaceae (Fagaceae). one. Chestnut is one of the main economic tree species in my country, known as "woody grain", "hardcore crop" and "king of dried fruit". [0003] Chestnut is not only rich in nutrients, but Chinese medicine studies also believe that chestnut is sweet and flat, warm in nature, enters the spleen, stomach, and kidney, and is non-toxic. In addition, the chestnut fruit is delicate in texture, sweet and delicious, unique in flavor, suitable for both men, women and children, and is a popular health food popular among consumers. [0004] However, the existing traditional simple eating methods, relatively difficult preservation techniques and inability to process in time after harvesting have resulted in high-quality chestnut resources not being ...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/272A23L25/00A23L5/41
CPCA23B7/04A23B7/10A23B7/155A23B7/157A23L5/32A23L5/41A23L25/20A23V2002/00A23V2400/231A23V2250/032A23V2250/708A23V2300/48A23V2200/048A23V2250/211A23V2300/20
Inventor 杨开孙培龙方伦谢陈德吴涛
Owner ZHEJIANG UNIV OF TECH
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