Preparation method of crisp chestnut kernel and product thereof

A technology for chestnut kernels and crispy, applied in the field of preparation of crispy chestnut kernels, can solve the problems of many processing steps and complicated processes, and achieve the effects of low production energy consumption, improved safety quality, and sweet taste.

Active Publication Date: 2014-09-17
JIANGSUCHINA PALARICH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has many processing steps and complicated process, and ingredients need to be added in the processing process.

Method used

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  • Preparation method of crisp chestnut kernel and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for crispy chestnut kernels, comprising the following steps,

[0027] (1) Raw material screening: select clean fresh chestnuts, and get chestnut kernels after shelling;

[0028] (2) Steaming: steaming the chestnut kernels obtained in step (1) at 90°C for 60 minutes;

[0029] (3) Pre-drying: pre-drying the chestnut kernels obtained in step (2) in hot air at 60°C until the moisture content reaches 60%;

[0030] (4) High-pressure treatment: put the chestnut kernels obtained in step (3) into a high-pressure tank, vacuumize and flush into 0.5MPa high-pressure carbon dioxide permeation treatment for 60 minutes;

[0031] (5) Vacuum drying: the chestnut kernels obtained in step (4) are placed in a vacuum drying device at 50°C and vacuum-dried until the water content is 5%, to obtain crispy chestnut kernels.

Embodiment 2

[0033] A preparation method for crispy chestnut kernels, comprising the following steps,

[0034] (1) Raw material screening: select clean fresh chestnuts, and get chestnut kernels after shelling;

[0035] (2) Steaming: steaming the chestnut kernels obtained in step (1) at 100°C for 30 minutes;

[0036] (3) Pre-drying: pre-drying the chestnut kernels obtained in step (2) in hot air at 80°C until the moisture content reaches 20%;

[0037] (4) High-pressure treatment: after putting the chestnut kernels obtained in step (3) into a high-pressure tank, vacuumize and flush into 10.0MPa high-pressure nitrogen gas permeation treatment for 30 minutes;

[0038] (5) Vacuum drying: put the chestnut kernels obtained in step (4) in a vacuum drying device at 80°C and vacuum-dry until the water content is 3%, to obtain crispy chestnut kernels.

Embodiment 3

[0040] A preparation method for crispy chestnut kernels, comprising the following steps,

[0041] (1) Raw material screening: select clean fresh chestnuts, and get chestnut kernels after shelling;

[0042] (2) Steaming: steam the chestnut kernels obtained in step (1) for 40 minutes in water vapor at 95°C;

[0043] (3) Pre-drying: pre-drying the chestnut kernels obtained in step (2) in hot air at 70°C until the moisture content reaches 40%;

[0044] (4) High-pressure treatment: Put the chestnut kernels obtained in step (3) into a high-pressure tank, vacuumize and flush into 5.0MPa high-pressure carbon dioxide permeation treatment for 40 minutes;

[0045] (5) Vacuum drying: the chestnut kernels obtained in step (4) were placed in a vacuum drying oven at 70° C. and vacuum-dried until the water content was 6%, to obtain crispy chestnut kernels.

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Abstract

The invention discloses a preparation method of crisp chestnut kernels and a product thereof. The preparation process includes: (1) hulling clean fresh chestnuts to obtain chestnut kernels; (2) steaming the chestnut kernels at the 90 to 100 DEG C for 30-60 min; (3) pre-drying the chestnut kernels in hot air at 60 to 80 DEG C to water content of 20-60%; (4) putting the chestnut kernels into a high pressure resistant tank, vacuumizing and introducing 0.5-10.0 MPa high pressure gas for permeation treatment for 30-60 min; and (5) placing the chestnut kernels in vacuum drying equipment at 50 to 80 DEG C for vacuum drying, so as to obtain crisp chestnut kernels. The invention has the beneficial effects that the method has less preparation steps, simple process, easily available equipment and easily achieved preparation conditions; the method has low production energy consumption to effectively reduce the production cost; the food has high safety quality and satisfies the safe eating of different groups; and the prepared chestnut kernels have fragrant, sweet and crisp mouthfeel.

Description

technical field [0001] The invention relates to a method for preparing crispy chestnut kernels and a product thereof, belonging to the field of processed agricultural products. Background technique [0002] As a nutritious nut, chestnut is known as "woody food". It has a unique flavor when eaten, and is very popular among people. Because fresh chestnut is a kind of food that is not resistant to storage, chestnuts are processed into foods such as fried chestnuts in sugar, canned sugar water, etc. in addition to fresh chestnuts. Chestnuts are processed into starch and chestnut paste related products, which have poor flavor and mouthfeel when eaten. [0003] Instant chestnut kernels are welcomed by people because they are easy to process, convenient to eat, and can maintain the original flavor of chestnuts to the greatest extent. However, existing commercially available instant chestnut kernels have problems such as serious aging and high broken fruit rate. The taste is great...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/025A23L25/00A23L5/30
CPCA23L5/30A23L25/20
Inventor 何新益赵保民陈飞
Owner JIANGSUCHINA PALARICH
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