Preparation method of instant chinquapin powder

Abstract

The invention discloses a preparation method of an instant chinquapin powder. The preparation method comprises the steps of (1) fresh fruit selecting; (2) shelling; (3) blanching and color protecting; (4) rinsing; (5) performing homogenate; (6) fine grinding; (7) enzymatic hydrolysis; (8) size mixing; (9) homogenizing; (10) spray drying; (11) plasma processing; (12) fluidized bed pelleting; (13) modified atmosphere packaging; (14) sieving; and (15) testing and warehousing. The prepared chinquapin powder can be dissolved and disperse in water by virtue of the brewing of warm water without formation of block masses, is uniform and stable in a solution, is fragrant, sweet, fine and smooth in the taste and is a leisure nutrition food which is convenient to eat.

Description

technical field [0001] The invention relates to a preparation method of instant chestnut powder. Background technique [0002] Chestnut is one of the important woody food tree species in my country, widely distributed in the southern subtropical regions. The appearance of the chestnut fruit is smooth and beautiful, the flesh is delicate and sweet, and rich in nutrition. In recent years, with the development of the economy, the cultivation area of ​​Chinese chestnut has been continuously expanded, and the output has increased year by year. However, the fruit of Chinese chestnut is not resistant to storage, and there are few deep processing methods on the market. Therefore, it is urgent to develop some practical new methods that can increase the added value of Chinese chestnut. technology. [0003] There are many chestnut processed products in the domestic and foreign markets at present, such as fried chestnuts in sugar, canned chestnut kernels, chestnut powder, and chestnut...

AI Technical Summary

Problems solved by technology

Chestnut powder is a product of deep processing of chestnut. It has a sweet taste and is ready to drink. It is more popular with consumers. However, chestnut powder is easy to form agglomerates when brewing, and its solubility and dispersibility are not ideal. Moreover, high temperature boiling water is needed when brewing, which brings a lot of inconvenience to eating.

The results of relevant literature review show that there have been some reports about the preparation of fennel powder and its solubility problems. For example, CN 103054095A discloses granules for brewing cinnamon and its preparation method. , white lotus powder, sesame powder, etc. are mixed and prepared into a new type of brewing granule processing method; in the article "Development of Instant Chestnut Powder" written by Li Qin published in the 9th issue of Volume 33 in 2007, "Food and Fermentation Industry", The method of improving the solubility of chestnut through enzymatic hydrolysis and homogenization and other measures is described; the article "Research on Instant Chestnut Powder" written by Yang Fulian published in the 6th issue of "Food Science and Technology" in 2003 provides a method for homogenization and spray drying. method to improve the solubility of chestnut powder, and prevent the browning of chestnut powder with blanching and color protection solution; these technical methods are helpful for improving the solubility of chestnut or cone chestnut powder, but the final product is still not very ideal. , failed to achieve the effect of being able to dissolve with warm boiled water, no agglomeration, and evenly dispersed

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