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Technology for preventing Chinese chestnuts from generating brown stains and ageing

An anti-browning and chestnut technology, applied in the direction of food science, etc., can solve the problems of browning and aging without effective improvement, and achieve the effects of inhibiting browning and aging, broad market prospects, improving utilization rate and economic benefits

Inactive Publication Date: 2016-02-24
汤镇宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Browning and aging are the most prominent problems in chestnut processing but have not been effectively improved for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of anti-browning and aging technology of Chinese chestnut, comprises the steps:

[0028] (1) Select 1 kg of fresh chestnuts that are free from diseases and insect pests and without mechanical damage;

[0029] (2) Manually scratch the mouth, boil in water at 70°C-75°C, and remove the coating after 1.5min;

[0030] (3) Crush the dehulled chestnuts, the ratio of chestnuts and water is 1:9, and grind with a mixer;

[0031] (4) The obtained homogenate is added with a color-protecting agent, 0.04% ascorbic acid, 0.14% citric acid and 0.03% phytic acid, to maintain the original flavor,

[0032] (5) Filter with gauze, and boil the slurry for later use;

[0033] (6) Store the obtained chestnut juice at -60°C—-30°C for subsequent processing.

Embodiment 2

[0035] A kind of anti-browning and aging technology of Chinese chestnut, comprises the steps:

[0036] (1) Select 2kg of fresh chestnuts that are free from pests and diseases and without mechanical damage;

[0037] (2) Manually scratch the mouth, boil in water at 70°C-75°C, and remove the coating after 1.5min;

[0038] (3) Crush the dehulled chestnuts, the ratio of chestnuts and water is 1:9, and grind with a mixer;

[0039] (4) The obtained homogenate is added with a color-protecting agent, 0.05% ascorbic acid, 0.18% citric acid and 0.05% phytic acid, to maintain the original flavor;

[0040] (5) Filter with gauze, and boil the slurry for later use;

[0041] (6) Store the obtained chestnut juice at -60°C—-30°C for subsequent processing.

Embodiment 3

[0043] A kind of anti-browning and aging technology of Chinese chestnut, comprises the steps:

[0044] (1) Select 2kg of fresh chestnuts that are free from pests and diseases and without mechanical damage;

[0045] (2) Manually score, boil in water at 72°C for 1.5 minutes, then remove the coating;

[0046] (3) Crush the dehulled chestnuts, the ratio of chestnuts and water is 1:9, and grind with a mixer;

[0047] (4) The obtained homogenate is added with a color-protecting agent, 0.05% ascorbic acid, 0.18% citric acid and 0.05% phytic acid, to maintain the original flavor;

[0048] (5) Filter with gauze, and boil the slurry for later use;

[0049] (6) Store the obtained chestnut juice at -40°C for subsequent processing.

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Abstract

The invention relates to a technology for preventing Chinese chestnuts from generating brown stains and ageing, and belongs to the field of processing of agriculture products. The technology comprises the following steps of (1) selecting raw materials: selecting fresh Chinese chestnuts which are free from damage by diseases and insects and free from mechanical damage as raw materials; (2) removing hulls and coatings: manually gashing openings, cooking the Chinese chestnuts with openings in water, and removing the coatings; (3) breaking the cooked Chinese chestnuts and grinding the broken Chinese chestnuts into slurry: breaking the Chinese chestnuts without hulls or coatings, and grinding the broken Chinese chestnuts into the slurry through a stirring machine; (4) performing color fixation: adding a color fixative to the obtained slurry so as to maintain original flavor; (5) performing filtration and cooking the slurry: performing filtration with gauze, and boiling filtering slurry for standby application; and (6) performing low temperature preservation: performing low temperature preservation on the obtained Chinese chestnut juice so as to be used for subsequent processing. The technology can restrain Chinese chestnut kernels from generating brown stains and ageing, the effective nutrition components of the Chinese chestnuts are effectively preserved, and the nutrition components in the Chinese chestnuts can be still preserved effectively in the course of processing the Chinese chestnuts.

Description

technical field [0001] The invention relates to a chestnut processing technology, in particular to a chestnut anti-browning and aging technology, and belongs to the technical field of food production. Background technique [0002] Chestnut (Chestnut) belongs to the Fagaceae (Fagaceae) chestnut nut plant, is a traditional agricultural and sideline product in my country, and one of the important dried fruits in the world. There are mainly four kinds of chestnuts in the world, Chinese chestnut (Castaneaollissima), Japanese chestnut (C. crenata [0003] siebetcuce), European chestnut (C.sativaMiuer), American chestnut (C.dentateborkh), distributed in China, Japan, [0004] South Korea, Southern Europe and the Atlantic coast of North America. According to the United Nations Food and Agriculture Organization production annual report and my country's agricultural yearbook statistics, since 1985 [0005] From 2006 to 2006, the area of ​​Chinese chestnut cultivation increased from...

Claims

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Application Information

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IPC IPC(8): A23L5/41A23L25/00
CPCA23V2002/00
Inventor 汤镇宇
Owner 汤镇宇
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