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Chestnut processing method

A processing method and technology of chestnuts, applied in the fields of agricultural and forestry product processing and food development, can solve problems such as the need for improvement in processing methods of chestnuts, achieve the effects of enriching product types, expanding production scale, and inhibiting enzymatic browning

Inactive Publication Date: 2015-07-08
BEIJING FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the current chestnut processing methods still need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Example 1: Preparation of thick-flavored chestnut kernel turbid juice drink and flavored chestnut sauce

[0056] According to the chestnut fruit processing method of the present invention, the thick and fragrant chestnut kernel turbid juice drink and flavored chestnut sauce are prepared, and the specific steps are as follows:

[0057] Chestnut pretreatment: Soak mature fresh chestnuts in 0.05% salt water, submerge the chestnuts, and treat them in a water bath at room temperature at 18°C ​​for 3 days, stir, remove, drain, put them into sacks, and store them at a temperature of 0±1°C and relative humidity 96% of the cold storage for 1 month, take out 16kg of chestnuts, wash them with clear water, put them in a room at 10°C and turn them into sugar for 2 days, and then process them with a cutting machine to obtain 15kg of pretreated chestnuts.

[0058] Flavor enhancement: Measure 22.5kg of deionized water, add 225g of aspartic acid, 115g of glutamic acid, 20g of leucine, 1...

Embodiment 2

[0065] Example 2: Preparation of microfiltration chestnut kernel turbid juice drink and flavored chestnut jam

[0066] According to the chestnut fruit processing method of the present invention, the microfiltration chestnut kernel turbid juice drink and flavor chestnut sauce are prepared, and the specific steps are as follows:

[0067] Chestnut pretreatment: Soak mature fresh chestnuts in 0.05% citric acid aqueous solution, submerge chestnuts, and treat them in a water bath at room temperature at 18°C ​​for 3.5 days, stir, remove, drain, put them into sacks, and store them at a temperature of 0±1°C. After 3 months in a cold storage with a relative humidity of 96%, 16 kg of chestnuts were taken out, cleaned with clear water, put into a room at 12°C, and turned into sugar for 2 days, and then processed by a cutting machine to obtain 15 kg of pretreated chestnuts.

[0068]Flavor enhancement: Measure 22.5kg of deionized water, add 230g of aspartic acid, 120g of glutamic acid, 20g ...

Embodiment 3

[0075] Example 3: Preparation of thick-flavored chestnut turbid juice drink and flavored chestnut sauce

[0076] According to the chestnut fruit processing method of the present invention, the thick-flavored chestnut kernel turbid juice drink and flavored chestnut sauce are prepared, and the specific steps are as follows:

[0077] Pretreatment of chestnuts: Soak mature fresh chestnuts in 0.05% citric acid water, submerge the chestnuts, and treat them in a water bath at room temperature at 18°C ​​for 3 days, stir, remove, drain, put them in sacks, and store them at a temperature of 0±1°C 1 month in the cold storage of 96% of relative humidity, take out 17kg of cones, clean with clear water, put into 10 ℃ of rooms and turn sugar for 2 days, then process through cutting machine to get pretreated cones 15kg.

[0078] Flavor enhancement: Measure 22.5kg of deionized water, add 250g of aspartic acid, 120g of glutamic acid, 20g of leucine, 1000g of fructose, 1000g of glucose, stir to ...

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Abstract

The present invention discloses a chestnut processing method which comprises the following steps: (1) pretreating chestnut: successively carrying out water bath treating, low temperature storing, proper temperature sugar converting, cut treating, flavor enhancing, perfuming and enzyme inactivation treating, and then shelling the chestnuts to obtain chestnut kernels; (2) pulping chestnut kernels: successively soaking, crushing, pulping, and liquid and residue separating to obtain chestnut kernel clear liquid and slurry; (3) carrying out fine filtering of clear liquid; (4) blending clear liquid to obtain mellow and fragrant chestnut kernel turbid juice beverage and / or microfiltrated chestnut kernel turbid juice beverage and / or ultrafiltrated chestnut kernel clarified juice beverage; and (5) boiling slurry into sauce: carrying out sugar blending, first boiling, sauce blending, sauce boiling, filling and sterilizing of the slurry to be blended to obtain chestnut sauce. Using the chestnut processing method to treat a same batch of chestnut kernel raw materials, two or more than two chestnut products can be prepared orderly in large-scale production.

Description

technical field [0001] The invention relates to the fields of agricultural and forestry product processing and food development, in particular to a chestnut processing method. Background technique [0002] Chestnut genus Castanea belongs to Fagaceae plants of Fagaceae. It is famous for its fruit rich in starch. There are 17 species in this genus. There are mainly 4 kinds of commercial chestnuts in the world, namely European chestnut Castanea sativa, American chestnut Castanea dentata, Japanese chestnut Castanea crenata and Chinese chestnut Castanea mollissima. In addition, Castanea henryi and Castanea seguinii are also produced in a certain amount in southern my country. [0003] China is the world's leading producer of commercial chestnuts, with a total cultivation area of ​​nearly 30 million mu and a total output of about 1.6 million tons. It is a veritable kingdom of chestnuts. Compared with the cultivation and yield, the processing of chestnuts is relatively lagging be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L2/38A23L2/70A23L1/24A23L1/228A23L25/00A23L27/22A23L27/60
Inventor 王建中朱瑞倩徐青艳张乔会王丰俊王晓楠欧阳杰
Owner BEIJING FORESTRY UNIVERSITY
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