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Chestnut processing method

A processing method and a technology for fruit, which are applied in the fields of agricultural and forestry product processing and food development, can solve problems such as the processing method of the fruit to be improved, and achieve the effects of enriching product types, expanding production scale, and inhibiting enzymatic browning.

Inactive Publication Date: 2019-03-19
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 invention discloses a method for processing chestnuts. The method comprises: (1) chestnut pretreatment: the chestnuts are sequentially subjected to water bath treatment, low-temperature storage, sugar conversion at a suitable temperature, scratching treatment, flavor enhancement, and flavoring and enzyme deactivation processing, and then shelling to obtain chestnut kernels; (2) chestnut kernel pulping: the chestnut kernels are sequentially soaked, crushed, pulped, and slag separated, so as to obtain chestnut kernel clear liquid and slurry; (3) clear liquid fine filtration (4) Clear liquid deployment, respectively obtain Luzhou-flavored chestnut kernel turbid juice drink and / or microfiltration chestnut kernel turbid juice drink and / or ultrafiltration chestnut clarified juice drink; The mud is sequentially processed with sugar and initial boiling, with sauce and sauce, filling and sterilization to obtain chestnut jam. By using the method and using the same batch of chestnut kernel raw materials, two or more chestnut product products can be sequentially prepared on a large scale.

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 Patents(China)
IPC IPC(8): A23L25/00A23L2/38A23L2/70A23L27/60A23L27/22
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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