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Castanea mollissima processing method

A processing method and chestnut technology, applied in the field of dried fruit processing, can solve the problems of chestnut kernels not sweet, poor taste, easy to destroy the natural aroma and nutritional content of chestnut kernels, and achieve the effect of improving taste and alleviating indigestibility

Inactive Publication Date: 2016-02-24
平顶山市玉龙山生态农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the defects of the above-mentioned existing chestnut products, such as the chestnut kernels are not sweet, the natural aroma and nutritional components of the chestnut kernels are easily destroyed, and the taste is not good, the present invention provides a processing method of chestnuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method of chestnut, comprising the following steps:

[0026] Step 1: Select mature chestnuts and store them at 4°C for 24 hours, then dry them at 35°C with a light intensity of 1000Lx for 24 hours, store them at 4°C for 24 hours, and then dry them at 35°C with a light intensity of 1000Lx for 24 hours. Repeat 5 times;

[0027] Step 2: Soak mung beans in water for 6 hours, then heat until boiling and stop, continue soaking for 40 minutes, then heat to boiling, repeat this 5 times, add rock sugar, after the rock sugar dissolves, filter, take the filtrate to get mung bean rock sugar water, spare;

[0028] Step 3: Take the chestnuts stored and dried in Step 1, remove the shells, peel them, and then place them in the mung bean rock sugar water obtained in Step 2, heat at 40°C for 2 hours, then heat at 60°C for 2 hours, and then heat at 90°C Under heating for 2h, stop heating;

[0029] Step 4: take the chestnuts heated in Step 3, and blow dry them at 25°C for 4...

Embodiment 2

[0032] A processing method of chestnut, comprising the following steps:

[0033] Step 1: Select mature chestnuts and store them at 8°C for 12 hours, then dry them at 25°C and light intensity of 500Lx for 12 hours, then store them at 8°C for 12 hours, then dry them at 25°C and light intensity of 500Lx for 12 hours, so Repeat 3 times;

[0034] Step 2: Soak mung beans in water for 5 hours, then heat until boiling and stop, continue soaking for 20 minutes, then heat to boiling, repeat this 3 times, add rock sugar, after the rock sugar dissolves, filter, take the filtrate to get mung bean rock sugar water, spare;

[0035] Step 3: Take the chestnuts stored and dried in Step 1, shell them, peel them, put them in the mung bean rock sugar water obtained in Step 2, heat at 50°C for 1 hour, then heat at 70°C for 1 hour, and then heat at 100°C Under heating for 1h, stop heating;

[0036] Step 4: take the chestnuts heated in Step 3, and dry them by blasting at 35°C for 24 hours;

[003...

Embodiment 3

[0039] A processing method of chestnut, comprising the following steps:

[0040] Step 1: Select mature chestnuts and store them at 6°C for 20 hours, then dry them at 30°C with a light intensity of 800 Lx for 20 hours, store them at 6°C for 20 hours, and then dry them at 30°C with a light intensity of 800 Lx for 20 hours. Repeat 4 times;

[0041] Step 2: Soak mung beans in water for 5.5 hours, then heat until boiling and stop, continue soaking for 30 minutes, then heat to boiling, repeat this 4 times, add rock sugar, after the rock sugar dissolves, filter, take the filtrate to get mung bean rock sugar water, spare;

[0042] Step 3: Take the chestnuts stored and dried in Step 1, remove the shells, peel them, and then place them in the mung bean rock sugar water obtained in Step 2, heat at 45°C for 1.5h, then heat at 65°C for 1.5h, and then heat at 95°C Heating at ℃ for 1.5h, then stop heating;

[0043] Step 4: take the chestnuts heated in Step 3, and blow dry them at 30°C for...

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Abstract

The present invention relates to the field of dried fruit processing and specifically a castanea mollissima processing method. The castanea mollissima is subjected to low-temperature cold storage and room-temperature illumination drying treatments alternately and repeatedly to improve the natural sweet taste of the castanea mollissima kernels; then the castanea mollissima kernels are subjected to mung bean crystal sugar water soaking and stepwise temperature increasing heating, which can fully enable the castanea mollissima kernels to absorb the active ingredients in the mung bean crystal sugar water and improve the mouthfeel of the castanea mollissima kernels; besides, the mung bean crystal sugar have functions of removing internal heat and promoting digestion and can effectively alleviate the phenomena that consuming a large amount of castanea mollissima is difficult for digestion and easily causes internal heat.

Description

technical field [0001] The invention relates to the field of dried fruit processing, in particular to a chestnut processing method. Background technique [0002] Chestnut is a kind of dried fruit food that is loved by people and has high nutritional value. There are many kinds of snacks made from chestnuts, such as fried chestnuts in sugar, canned chestnuts, and chestnuts in syrup. A large amount of sugar is not really absorbed by chestnuts, such as fried chestnuts with sugar, but the surface of the chestnuts is covered with sugar, and the chestnut kernels are not sweet; in addition, such as canned chestnuts, etc., it is easy to destroy the natural aroma and nutrition of the chestnut kernels. ingredients, poor taste. Contents of the invention [0003] Aiming at the defects of the above-mentioned existing chestnut products such as the lack of sweetness of chestnut kernels, the natural aroma and nutritional components of the chestnut kernels are easily destroyed, and the ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L11/00A23L33/125
CPCA23V2002/00A23V2200/30
Inventor 李郭
Owner 平顶山市玉龙山生态农业科技发展有限公司
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