Method for processing highest-sweetness castanea mollissima

A processing method and technology for chestnut, applied in the fields of application, food preparation, food science, etc., can solve the problem of less peak sweet chestnut, and achieve the effects of low cost, simple processing process and strong practicability.

Inactive Publication Date: 2015-04-01
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] So far, people's research on chestnuts has mainly focused on fresh chestnut raw materials and cooked chestnuts. There are very few research r

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Choose chestnuts produced from mid-September to early October in Yanshan area that are fully mature, free from pests and diseases, mechanical damage, and sundries, and choose chestnuts with a single grain weight of 7.6g to 9.5g;

[0048] Timely put the selected chestnut raw materials in a cool and ventilated place indoors to remove a lot of field heat;

[0049] The chestnuts after ventilating and cooling are divided into packages, and moved into the mechanical cold storage for storage and preservation. At this time, the total soluble sugar content of the chestnuts is 4-6%;

[0050] The temperature in the mechanical cold storage is 0-1°C, and intermittent watering is used to control the humidity in the storage, so that the humidity fluctuates between 95±3%;

[0051] After 28 days of storage in the mechanical cold storage, open the chestnut packaging bag for ventilation, and after 30 days of storage, the total soluble sugar content of the chestnut will reach 7-10%;

[00...

Embodiment 2

[0056] Choose chestnuts produced from mid-September to early October in Yanshan area that are fully mature, free from pests and diseases, mechanical damage, and sundries, and choose chestnuts with a single grain weight of 7.6g to 9.5g;

[0057] Timely put the selected chestnut raw materials in a cool and ventilated place indoors to remove a lot of field heat;

[0058] The chestnuts after ventilating and cooling are divided into packages, and moved into the mechanical cold storage for storage and preservation. At this time, the total soluble sugar content of the chestnuts is 4-6%;

[0059] The temperature in the mechanical cold storage is 0-1°C, and intermittent watering is used to control the humidity in the storage, so that the humidity fluctuates between 95±3%;

[0060] After 28 days of storage in a mechanical cold storage, open the chestnut packaging bag for ventilation, and after 60 days of storage, the total soluble sugar content of chestnuts will reach 7-10%;

[0061] T...

Embodiment 3

[0065] Choose chestnuts produced from mid-September to early October in Yanshan area that are fully mature, free from pests and diseases, mechanical damage, and sundries, and choose chestnuts with a single grain weight of 7.6g to 9.5g;

[0066] Put the selected chestnut raw materials in a cool and ventilated place outdoors in time to remove a lot of field heat, and cover the chestnuts with straw mats and other fluffy things at night to prevent the chestnuts from being exposed to dew;

[0067] The ventilated and cooled chestnuts are subpackaged and stored in a layer of sand and a layer of chestnuts. At this time, the total soluble sugar content of the chestnuts is 4-6%;

[0068] During the process of sand storage, sprinkle water on the sand pile, and keep the humidity at 60-70% based on the principle of seeing dryness and wetness. After winter, cover the sand pile with warm items to prevent freezing, and keep the temperature of sand storage at 12-20°C ;

[0069] Stored in sand...

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Abstract

The invention relates to the field of highest-sweetness castanea mollissima processing, in particular to a method for processing highest-sweetness castanea mollissima. The method comprises the following steps: putting mature and complete castanea mollissima in cool places with good ventilation to cool down; preserving the castanea mollissima on shelves or in sand in refrigeration houses till the total soluble sugar content of the castanea mollissima is 7-10%; putting the castanea mollissima in clean and empty places of a room till the total soluble sugar content of the castanea mollissima is 13-17% and the moisture content is 33-40%, wherein the indoor temperature is controlled to be 19-22 DEG C, the indoor humidity is controlled to be 48-50%, the indoor lighting intensity is not greater than 250 LX, and the indoor air speed is adjusted to be gentle natural air. By adopting the method, the castanea mollissima is subjected to internal slow sugar content change, so that the finally obtained castanea mollissima is relatively sweet and fragrant, and the highest-sweetness castanea mollissima is obtained by controlling multiple conditions. The highest-sweetness castanea mollissima is complete in kernel and has unique taste such as sweetness, fragrance, toughness and freshness, the kernel is in bright yolk color, and moreover the method is simple, low in cost, high in practicability and wide in applicability.

Description

technical field [0001] The invention relates to the processing field of Fenggan chestnut, in particular to a processing method of Fenggan chestnut. Background technique [0002] Fenggan is a special state of chestnut. Fenggan chestnut is a new type of raw chestnut food in a certain state of dehydration. For this food, when fresh chestnuts are stored to the sweet chestnut stage, the chestnuts should be placed under certain conditions, given appropriate temperature, humidity, light, etc., so that the moisture content of the chestnut kernels can be reduced to a certain level, while keeping the chestnut fruit intact and the chestnut kernels It has a bright egg yellow color, thus forming the unique taste of Fenggan chestnut, which is sweet, fragrant, tough and refreshing, and chews with white juice. [0003] Chestnut has good nutritional value and health care. However, eating raw chestnuts has its unique functions. It has been recorded that eating raw chestnuts often can cure w...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/20
Inventor 赵玉华常学东刘秀凤梁建兰郭豪宁郭瑞
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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