Preparation method of instant chinquapin powder

An instant and instant technology, which is applied in the field of preparation of instant instant powder, can solve problems such as unsatisfactory solubility and dispersibility, agglomeration of powder, and unsatisfactory products, so as to improve solubility, The solution is uniform and stable, and the taste is sweet and delicate

Inactive Publication Date: 2014-12-03
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 publish

Method used

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  • Preparation method of instant chinquapin powder
  • Preparation method of instant chinquapin powder
  • Preparation method of instant chinquapin powder

Examples

Experimental program
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Effect test

Embodiment 1

[0032] (1) Selection of fresh fruit: the chestnut fruit for processing should be fresh and plump, with a shiny shell, no damage, moth and mildew, and the diameter of the chestnut fruit should be controlled at 15-22mm;

[0033] (2) Shelling: Make a slit on the shell of the pumpkin selected in step (1), then place it in a jacketed pot with a water temperature of 65°C and cook for 1.5 minutes. Then fish out the chestnut from the water, and after it cools down to room temperature, peel off the shell and underwear by hand to obtain the chestnut kernel;

[0034] (3) Blanching and color protection: Boil the chestnut kernels in boiling water for 2 minutes, then take them out, inspect carefully, remove the remaining underwear, and remove bad fruits. Then put the chestnut kernels in the compound color protecting solution to soak for color protection, the temperature of the color protecting solution is 65°C, and the soaking time is 25 minutes. There are 3 formulas of compound color prot...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23P1/06B65B31/02C08B31/00C12P19/14C12P19/04A23L25/00A23P10/40A23P10/47
CPCA23B9/20A23L3/3418A23L5/30A23L25/30A23L29/06A23L29/35A23V2002/00A23V2200/21A23V2200/10A23V2250/11A23V2250/124A23V2300/08A23V2300/12
Inventor 李安平袁德义钟海雁周玉杰
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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