Method for preparing low-sugar primary-color chestnut paste through non-sulfur color protection technology

A technology of sulfur color protection and chestnut puree, which is applied in the field of preparing low-sugar and primary color chestnut puree, can solve the problems of misuse of sulfur-containing color protection agent, browning of chestnut puree products, high thermal processing intensity, etc. The effect of less pollution and easy operation

Inactive Publication Date: 2016-12-14
WUHAN INSTITUTE OF TECHNOLOGY
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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 shortcomings of existing chestnut paste products such as serious browning, high sugar content in the formula, high heat processing intensity, and abuse of sulfur-containing color-protecting agents, and to provide a method for preparing low-sugar, primary-color chestnuts using non-sulfur color-protecting technology. The color-protecting agent used in this method is harmless to the body, safe and reliable, and has little environmental pollution. The sucrose content in the formula is low, and the lower processing temperature fully retains the nutritional components and active substances of chestnuts, which can be industrialized on a large scale.

Method used

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  • Method for preparing low-sugar primary-color chestnut paste through non-sulfur color protection technology

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing low-sugar, primary-color pureed chestnuts using non-sulfur color protection technology, comprising the following steps:

[0027] (1) Pretreatment of chestnut

[0028] Put the chestnuts in 100°C water for 60 seconds after screening, take them out, draw a cross cut with a knife, peel off the shells one by one, and then put the chestnut kernels in 25°C soaking color protection solution (the formula is: citric acid 0.05wt% , 0.75wt% ascorbic acid, 0.17wt% L-cysteine, 2.00wt% sodium chloride, and the balance is water, soaked in the color-protecting solution (pH value 3.8) for 20min, took it out and cut it into about 0.5cm pieces, Rinse with distilled water, drain, and set aside.

[0029] (2) beating color protection

[0030]The chestnut kernel fragments of step (1) gained and beating color protection solution (prescription is: ascorbic acid 0.65wt%, L-cysteine ​​0.05wt%, sodium chloride 1.9wt%, surplus is water) according to 70 milliliters / The rati...

Embodiment 2

[0036] (1) Pretreatment of chestnut

[0037] Put the chestnuts in 100°C water for 30 seconds after screening, take them out, draw a cross cut with a knife, peel off the shells one by one, and then put the chestnut kernels in 10°C soaking color protection solution (the formula is: citric acid 0.05wt% , 0.75wt% ascorbic acid, 0.17wt% L-cysteine, 1.00wt% sodium chloride, and the balance is water, soaked in the color-protecting solution (pH value 3.8) for 30min, took it out and cut it into pieces of about 0.5 cm, Rinse with distilled water, drain, and set aside.

[0038] (2) beating color protection

[0039] The chestnut kernel fragments of step (1) gained and beating color protection solution (prescription is: ascorbic acid 0.65wt%, L-cysteine ​​0.05wt%, sodium chloride 1.5wt%, surplus is water) according to 50 milliliters / The ratio of 100 grams of chestnut kernel samples is poured into a blender for beating.

[0040] (3) Chestnut puree ingredients

[0041] Thoroughly mix th...

Embodiment 3

[0045] (1) Pretreatment of chestnut

[0046] Put the chestnuts in 100°C water for 30 seconds after screening, take them out, draw a cross cut with a knife, peel off the shells one by one, and then put the chestnut kernels in 40°C soaking color protection solution (the formula is: citric acid 0.05wt% , 0.75wt% ascorbic acid, 0.17wt% L-cysteine, 2.00wt% sodium chloride, and the balance is water, soaked in the color-protecting solution (pH value 3.8) for 10min, took it out and cut it into pieces about 0.5 cm, Rinse with distilled water, drain, and set aside.

[0047] (2) beating color protection

[0048] The chestnut kernel fragments of step (1) gained and beating color protection solution (prescription is: ascorbic acid 0.65wt%, L-cysteine ​​0.05wt%, sodium chloride 1.9wt%, surplus is water) according to 70 milliliters / The ratio of 100 grams of chestnut kernel samples is poured into a blender for beating.

[0049] (3) Chestnut puree ingredients

[0050] Thoroughly mix the t...

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Abstract

The invention relates to a method for preparing low-sugar primary-color chestnut paste through a non-sulfur color protection technology. The method comprises the following steps that firstly, chestnuts are subjected to blanching treatment after being screened, shells are stripped, and skin is removed; then, the chestnuts are soaked in color protection liquid which contains 0.05 wt% of citric acid, 0.75 wt% of ascorbic acid, 0.17 wt% of L-cysteine and 1.00-3.00 wt% of sodium chloride, and the pH value of the color protection liquid is 3.8; the chestnuts are taken out, chopped, rinsed and drained off, and chestnut fragments are obtained; the chestnut fragments and pulping color protection liquid which contains 0.65 wt% of ascorbic acid, 0.05 wt% of L-cysteine and 1.5-2.3 wt% of sodium chloride are mixed to be uniform and prepared into thick chestnut pulp, auxiliary materials are added into the thick chestnut pulp for vacuum boiling, and lastly the low-sugar primary-color chestnut paste is obtained after cooling and packaging. According to the method, a two-step whole-process color protection process including soaking color protection and pulping color protection is adopted, color fixatives used are all non-sulfur ingredients harmless to the human body, safety and reliability are achieved, and pollution to the environment is small. According to the formula, the sucrose content is lowered, the functional sweetening agent xylitol is added, decayed teeth can be effectively prevented, and the chestnut paste can be used as a raw material of low-fat low-sugar snack food for old people and children.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing low-sugar, primary-color chestnut puree by adopting non-sulfur color protection technology. Background technique [0002] my country is a large chestnut planting country, but because it is not easy to preserve, processing chestnuts into deep-processed products is of great significance to the development of my country's chestnut industry. Chestnut puree is a deep-processed chestnut product with a delicate and smooth taste and a rich aroma. It is widely used in various baked fillings, such as snowy chestnut paste. In addition, it can also be used to cook various dishes, and can also make various desserts, and the market demand is relatively large. However, chestnut paste currently on the market is mainly imported from Switzerland. There are two problems in the color of Chinese chestnut paste products: one is that the color is darker due t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/125A23L5/41
CPCA23V2002/00A23V2200/02A23V2200/048A23V2200/312A23V2250/6422A23V2250/51082A23V2250/18A23V2250/60A23V2250/032A23V2250/708A23V2250/0616A23V2250/1614A23V2250/1582A23V2300/24
Inventor 杨芳王凯张美杨浩周霁
Owner WUHAN INSTITUTE OF TECHNOLOGY
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