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A chestnut and seed technology, which is applied in the fresh-keeping field of Luotian chestnut, can solve the problems of browning taste, quality decline, mildew, etc., and achieve the effect of reducing browning rate, reducing moldy rate, and preventing insect damage
Active Publication Date: 2016-11-09
湖北大别山药业股份有限公司
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Problems solved by technology
[0003] There are three main problems in the chestnut preservation process: mildew, browning, and poor taste. The poor taste is mainly caused by severe dehydration, changes in sugar content, and the aforementioned mildew, browning, etc., which will cause bitterness, hardening, Fragrance fades, etc.
Among them, cold storage is a widely used method for storing chestnuts in China at present. Although it can prolong the storage time, the quality declines significantly in the late storage period, and the water loss is serious, so it cannot meet high standards.
Method used
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Embodiment 1
[0055] (1) Fruit selection: select chestnuts that are free from pests, plump and harmless.
[0056] (2) antistaling agent treatment: soak 20 minutes with antistaling agent, the composition of antistaling agent is: catechin 0.04wt%, NaCl1wt%, salicylic acid 0.02wt%, tea polyphenols 0.6wt%, chitosan 8wt%, Citric acid 0.05wt%, vitamin E 0.3wt%.
[0057] (3) Soaking in clear water: Soak the chestnuts treated in step (2) with clear water at 40°C for 40 minutes.
[0058] (4) Biological treatment: Soak the processed chestnuts in step (3) with an aqueous solution containing strain b for 20 minutes, and dry them in the air; Used after culturing, fermenting and diluting to 600 times.
[0059] (5) Moisture control: Dry the chestnuts treated in step (4) with cold air to control the moisture content to about 40%, and the air-drying temperature is -12—-8°C.
[0060] (6) Cold storage: within 60 days of storage, the temperature is -2-0°C, and the humidity is 90-95%; for 60-120 days, the st...
Embodiment 2-6
[0062] The process of embodiment 2-6 is basically consistent with embodiment 1, and difference is: the composition of preservative is slightly different, and its percentage content is as shown in table 4:
[0063] Table 4
[0064]
[0065] Wherein, step 3 in Example 3 is soaked in water at 45°C for 30 minutes, and the fermentation broth in step 4 is diluted 500 times; step 3 in Example 6 is soaked in water at 50°C for 20 minutes, the fermentation broth in step 4 is diluted 1000 times, and the fermentation broth in step 5 is freeze-dried Control the moisture content to 42%. The mold rate and browning rate of the chestnuts treated in Examples 2-6 were preserved for 180 days and were less than 3.5%.
[0066] 1.7 Verification of the application effect of endophytic bacteria in the process of chestnut preservation
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Abstract
The present invention discloses a chestnut preservation method and belongs to the technical field of chestnut preservations. The preservation method consists of the following steps: (1) fruit selecting: insect pest free, full and harmless chestnuts are selected; (2) preservative treating: the selected chestnuts are soaked with the preservative for 15-35 minutes; (3) clean water soaking: the treated chestnuts in the step (2) are soaked with the clean water at 40 to 50 DEG C for 20-40 minutes; (4) biological treating: the treated chestnuts in the step (3) are soaked with water solution containing endogenetic bacteria for 15-25 minutes, and the soaked chestnuts are air-dried; (5) water content controlling: the treated chestnuts in the step (4) are freeze-dried or cold-air dried to control the moisture content to be 38-44%; and (6) refrigerating: the treated chestnut in the step (5) are put into a cold storage to be preserved at a humidity of 85-95% and a temperature of -4 to 0 DEG C. The endogenetic bacteria are endogenetic bacteria separated from the chestnuts to be preserved and at least have both obvious inhibitions on fusarium solani and colletotrichum gloeosporioides.
Description
technical field [0001] The invention belongs to the technical field of chestnut preservation, and in particular relates to a method for preserving chestnuts, in particular to a fresh-keeping method for Luotian chestnuts which combines chemistry and biology. Background technique [0002] Chestnut is one of the special dried fruits in China, especially the chestnut in northern China, which has excellent color, fragrance, taste, and shape. It has a very high market share in Japan and South Korea, and the demand is also increasing year by year. According to data, the current global annual output of chestnuts is about 700,000-800,000 tons, and China’s annual output of chestnuts accounts for about 60% of the global total output of chestnuts. However, the global annual demand for chestnuts is more than 2 million tons, and there is a large market gap. . Since the overall output of chestnuts in China is still far from enough, the markets in Western Europe and North America have hard...
Claims
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