Processing method of low-sugar Chinese chestnut preserved fruit

A processing method and a technology for preserved chestnut, which are applied in the confectionery industry, confectionery, food science and other directions, can solve the problem of chestnut being difficult to store, and achieve the effects of improving human immunity, rich nutrition, crispy and tough taste

Inactive Publication Date: 2015-11-11
朱广双
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problem that chestnuts are not easy to store, and to provide a processing method of low-sugar preserved chestnuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of low-sugar preserved chestnut, the specific operation steps are:

[0031] A. Dehulling: Dehulling with a chestnut shelling machine, requiring fresh chestnut kernels to have no rust spots and bright yellow in color;

[0032] B. Pre-cooking: Pre-boil the chestnuts in 0.3% malic acid color protection solution for 25 minutes, and submerge the chestnut kernels by 3 cm in the color protection solution;

[0033] C. Rinse: Rinse with warm water at 70°C for 10 minutes, and pick out unqualified nuts that are broken, discolored, or spotted;

[0034] D. Enzyme treatment: add an appropriate amount of amylase for treatment, the temperature is 45°C, and wait until the fruit becomes soft;

[0035] E. Vacuum sugar dipping: after enzyme treatment, the block is immersed in 30% brown sugar solution, and the vacuum is 0.025 MPa, and it is pumped for 30 minutes. After stopping the pumping, add an appropriate amount of lemon juice and maltol, and continue to soak for 8 ...

Embodiment 2

[0039] A processing method of low-sugar preserved chestnut, the specific operation steps are:

[0040] A. Dehulling: Dehulling with a chestnut shelling machine, requiring fresh chestnut kernels to have no rust spots and bright yellow in color;

[0041] B. Pre-cooking: Pre-boil the chestnuts in 0.5% citric acid color protection solution for 25 minutes, and submerge the chestnut kernels by 4 cm in the color protection solution;

[0042] C. Rinse: Rinse with warm water at 55-60°C for 28 minutes, and pick out broken, discolored, and speckled unqualified nuts;

[0043] D. Enzyme treatment: add an appropriate amount of amylase for treatment, the temperature is 30°C, and wait until the fruit becomes soft;

[0044] E. Vacuum sugar dipping: After enzyme treatment, the block is immersed in 50% xylitol sugar solution, and under the vacuum degree of 0.06 MPa, pump air for 35 minutes. After stopping the pumping, add appropriate amount of ginger juice, nectar and glycerin, Continue to soa...

specific Embodiment approach

[0048] Example 1 ：

[0049] A processing method of low-sugar preserved chestnut, the specific operation steps are:

[0050] A. Dehulling: Dehulling with a chestnut shelling machine, requiring fresh chestnut kernels to have no rust spots and bright yellow in color;

[0051] B. Pre-cooking: Pre-boil the chestnuts in 0.3% malic acid color protection solution for 25 minutes, and submerge the chestnut kernels by 3 cm in the color protection solution;

[0052] C. Rinse: Rinse with warm water at 70°C for 10 minutes, and pick out unqualified nuts that are broken, discolored, or spotted;

[0053] D. Enzyme treatment: add an appropriate amount of amylase for treatment, the temperature is 45°C, and wait until the fruit becomes soft;

[0054]E. Vacuum sugar dipping: after enzyme treatment, the block is immersed in 30% brown sugar solution, and the vacuum is 0.025 MPa, and it is pumped for 30 minutes. After stopping the pumping, add an appropriate amount of lemon juice and maltol, and c...

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PUM

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Abstract

The invention discloses a processing method of low-sugar Chinese chestnut preserved fruit, belonging to the field of food processing. The processing method is characterized by comprising the process flows of shelling, pre-cooking, rinsing, enzyme treatment, soaking in sugar, drying, and packaging to obtain a finished product. The product is brown, has agreeable sweetness, is crispy and tough in taste, and has the fragrant and sweet flavor of Chinese chestnuts. The product is delicious in taste and rich in nutrients, is beneficial to improving human body immunity, has special treatment effects on preventing osteoporosis and arthralgia and myalgia, has the efficacies of delaying senescence, prolonging life and preventing cancer, and is convenient to eat and simple to operate, thus being green food delicious in taste and rich in nutrients.

Description

technical field [0001] The invention relates to a food processing method, in particular to a low-sugar preserved chestnut processing method. technical field [0002] The invention relates to a food processing method, in particular to a low-sugar preserved chestnut processing method. Background technique [0003] Chestnut, also known as big chestnut, chestnut, hairy chestnut, ginseng fruit, is the seed kernel of Fagaceae chestnut. Chestnut is sweet and warm in nature, has the functions of nourishing the kidney, strengthening bones and bones, and promoting blood circulation. It can treat diarrhea due to spleen deficiency, soreness of the waist and knees, diarrhea, blood in the stool and other diseases. It is rich in protein, fat, starch, carbohydrates and vitamins. Both fresh and dried chestnuts are for consumption. It can be eaten raw, stir-fried, cooked, or used as an ingredient in dishes, soups, soups, rice porridge, cakes, etc., or fried and ground into powder, ground...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 朱广双朱广龙
Owner 朱广双
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