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Preservation method of shelled fresh chestnut kernels

A fresh-keeping method, chestnut kernel technology, applied in edible seed preservation, food preservation, food science, etc., can solve problems such as the toxicity of chemically synthesized additives

Inactive Publication Date: 2016-05-04
CHENGDE SHENLI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the safety of chemically synthesized additives has attracted more and more attention, and chemically synthesized additives are more or less potentially toxic.

Method used

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  • Preservation method of shelled fresh chestnut kernels

Examples

Experimental program
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Effect test

Embodiment 1

[0035] 1. Raw material pretreatment

[0036] (1) Raw material selection: select fresh chestnuts with intact and undamaged surfaces, and remove rotten, mildewed, and germinated chestnuts;

[0037] (2) Incision: use a knife to gently cut a small incision (0.2-0.3cm deep) on one side of the chestnut, which is conducive to the evaporation of water and cracks during drying, and try not to injure the chestnut too deeply;

[0038] (3) Drying chestnuts: Put the cut chestnuts directly in the sun to dry. When the cuts are slightly separated to the two sides, take back the chestnuts in time, and place them in a cool place for a short time until they are peeled.

[0039] 2. Disinfectant configuration

[0040] Preparation of 50mg / L disinfectant solution: Weigh 1 piece of chlorine dioxide quick-acting effervescent tablet in 2L soft water, stir to dissolve and set aside.

[0041] 3. Preservative solution preparation

[0042] Preparation of 0.01% fresh-keeping solution: Weigh 0.1g of nisin...

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Abstract

The invention provides a method for prolonging fresh-keeping period of shelled fresh chestnut kernels. The method comprises the following steps: step (1), soaking the fresh chestnut kernels in a chlorine dioxide solution whose concentration is 50mg / L-70mg / L and then carrying out rinsing by clear water; step (2), soaking the fresh chestnut kernels in an aqueous solution of nisin from streptococcus lactis whose mass concentration is 0.01-0.02%, so that soaked fresh chestnut kernels are obtained; and step (3), packaging the soaked fresh chestnut kernels and then carrying out sealing and warehousing. According to the invention, the shelling method of the chestnuts is explored, the shelled chestnut kernels are treated by natural preservative nisin from streptococcus lactis and a spontaneous gas conditioning treatment is performed on the preserved chestnut kernels in combination of special packaging bags; thus, the fresh chestnut kernels treated by the method provided by the invention can be stored at normal temperature for more than 30 days with a marketable kernel percentage of higher than 80%.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and storage of fruits and vegetables, and in particular relates to a fresh-keeping method for shelled fresh chestnut kernels. Background technique [0002] Chestnut (Castanea mollissima Blume), which belongs to the genus Chestnut of the Faguceae family, has another name called chestnut. Its tissue composition contains a lot of starch, and also contains protein, fat, B vitamins and other nutrients. Chestnut is sweet and warm in nature, and enters the spleen, stomach, and kidney meridians. It has the effects of nourishing the stomach and strengthening the spleen, tonifying the kidney and strengthening tendons, promoting blood circulation and stopping bleeding, relieving cough and reducing phlegm, etc. Raw food also has the effect of treating sore waist and legs, relaxing muscles and activating collaterals, Sun Simiao Introduced in "Qian Jin Fang · Food Treatment": "Eat it raw, it can even cur...

Claims

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Application Information

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IPC IPC(8): A23B9/30A23B9/28
CPCA23B9/30A23B9/28
Inventor 陶清泉
Owner CHENGDE SHENLI FOOD
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