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Processing method of spiced Chinese chestnut freeze-dried slices

A processing method and chestnut technology, which is applied in the field of freeze-dried slices of spiced chestnut and its processing, can solve the problems of inability to reflect the flavor of chestnut, loss of aroma, loss of nutrients, etc., and achieve the effects of promoting the overall development of health, product safety, and slow rise in blood sugar

Inactive Publication Date: 2017-01-04
CHENGDE SHENLI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the deep processing of chestnuts, its unique aroma is lost very quickly, which cannot reflect the unique flavor of chestnuts, and at the same time, various nutrients are lost to varying degrees.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Select Jingdong fresh chestnuts that have entered the sweet chestnut stage, remove defective fruits and fruits with diseases and insect pests, rinse twice with clean water to remove soil and other impurities, then take 30kg of chestnuts and boil them in boiling water for 1 minute, take them out and rinse them with cold water quickly and cool them to room temperature. and peel off the inner and outer pericarp;

[0041] Using a compound solution to protect the color of chestnut pulp at room temperature for 1 hour, wherein, by weight percentage, the compound solution contains 0.30% Vc, 0.20% chitosan and 0.35% sodium chloride;

[0042] After the color protection is finished, cut the chestnut into 2-3mm thin slices, and then protect the color of the slices for 1 hour;

[0043] The sliced ​​chestnuts are hydrolyzed with amylase in a normal temperature environment, the hydrolysis time is 1h, the pH of hydrolysis is 7.0, and the activity of amylase is 2000u / g;

[0044] The hy...

Embodiment 2

[0050] Select Jingdong fresh chestnuts that have entered the sweet chestnut stage, remove defective fruits and fruits with diseases and insect pests, rinse twice with clean water to remove soil and other impurities, then take 50kg of chestnuts and boil them in boiling water for 1 minute, take them out, rinse them with cold water and cool them to room temperature. and peel off the inner and outer pericarp;

[0051] Use the compound solution to carry out whole fruit color protection on chestnut pulp at room temperature for 70 minutes;

[0052] Wherein, by weight percentage, the composite solution contains 0.40% Vc, 0.30% chitosan and 0.45% sodium chloride;

[0053] After the color protection is finished, cut the chestnut into 3-4mm thin slices, and then protect the color of the slices for 70 minutes;

[0054] The sliced ​​chestnuts are hydrolyzed with amylase at room temperature, the hydrolysis time is 70min, the pH of hydrolysis is 7.0, and the activity of amylase is 2500u / g; ...

Embodiment 3

[0061] Select Jingdong fresh chestnuts that have entered the sweet chestnut stage, remove defective fruits and fruits with diseases and insect pests, rinse twice with clean water to remove soil and other impurities, then take 40kg chestnuts and boil them in boiling water for 1 minute, take them out, rinse them with cold water and cool them to room temperature. and peel off the inner and outer pericarp;

[0062] Use the compound solution to protect the color of chestnut pulp at room temperature for 80 minutes;

[0063] Wherein, by weight percentage, the composite liquid contains 0.20% Vc, 0.10% chitosan and 0.25% sodium chloride;

[0064] After the color protection is finished, cut the chestnut into 3-4mm thin slices, and then protect the color of the slices for 80 minutes;

[0065] The sliced ​​chestnuts are hydrolyzed with amylase at room temperature, the hydrolysis time is 80min, the pH of hydrolysis is 7.0, and the activity of amylase is 2300u / g;

[0066] The hydrolyzed c...

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Abstract

The invention discloses a processing method of spiced Chinese chestnut freeze-dried slices. The method comprises the steps that Chinese chestnuts are selected; the selected Chinese chestnuts are peeled to obtain Chinese chestnut pulp; the Chinese chestnut pulp is subjected to whole fruit color protection, and is prepared into Chinese chestnut slices; the Chinese chestnut slices are subjected to color protection again; after the color protection is finished, the Chinese chestnut slices are hydrolyzed; the hydrolyzed Chinese chestnut slices are pickled by five spices and are then fished out to be prefrozen; then, after the freeze-drying, the spiced Chinese chestnut freeze-dried slices are obtained. The processing method of the spiced Chinese chestnut freeze-dried slices has the advantages that the processing mode of Chinese chestnut food is expanded; the Chinese chestnut product variety is increased; the diversification of Chinese chestnut processing food can be promoted.

Description

technical field [0001] The invention relates to the field of food processing, in particular to freeze-dried slices of spiced chestnut and a processing method thereof. Background technique [0002] Chestnuts, especially Jingdong chestnuts, sell well all over the world and are deeply loved by consumers. [0003] At present, chestnut products are mainly cooked products, such as sugar-fried chestnuts and canned chestnuts, with few categories. Therefore, expanding chestnut processing is of positive significance for reducing post-harvest losses of chestnuts and increasing the added value of chestnuts. However, after deep processing of chestnuts, its unique aroma is lost very quickly, which cannot reflect the unique flavor of chestnuts, and at the same time, various nutrients are lost to varying degrees. Sun Simiao mentioned in "Qian Jin Fang. Food Treatment": "Eating it raw can even cure waist and foot problems." It highlights the special effect of eating raw chestnuts, and also ...

Claims

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Application Information

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IPC IPC(8): A23L25/00
CPCA23V2002/00A23V2200/048A23V2300/28
Inventor 陶清泉赵玉华常学东
Owner CHENGDE SHENLI FOOD
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