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Method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis

A chestnut powder and bio-enzyme technology, which is applied to the functions of food ingredients, food science, food ingredients, etc., can solve problems such as human health damage, and achieve the effects of inhibiting browning, inhibiting activity, and preventing browning

Inactive Publication Date: 2017-02-15
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few related technical studies on chestnut instant instant powder in the domestic market, and sulfites are mostly used in the study of chestnut color protection. Although sulfites have a good color protection effect, sulfites Substances that generate SO 2 , causing health damage to the human body

Method used

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  • Method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The method for preparing instant instant chestnut powder by biological enzymolysis comprises the following specific steps:

[0028] (1) Preparation of chestnut slices: select fresh chestnuts with complete shells, then remove the shells of fresh chestnuts with a sheller to obtain chestnuts with red coats, then manually remove the red coats of chestnuts, cut the chestnuts with red coats into pieces Thin slices are obtained as chestnut slices, and the thickness of the chestnut slices is 5mm;

[0029] (2) Color protection of chestnut slices: Soak the chestnut slices in the color protection solution. The ratio of solid to liquid between the chestnut slices and the color protection solution is 1:3, and the unit of the solid to liquid ratio is g / mL. After soaking for 30 minutes The chestnut slice and the color-protecting liquid mixture are filtered to obtain the color-protecting chestnut slice;

[0030] (3) Preparation of chestnut pulp: Add the color-protecting chestnut slice...

Embodiment 2

[0041] The method for preparing instant instant chestnut powder by biological enzymolysis comprises the following specific steps:

[0042] (1) Preparation of chestnut slices: select fresh chestnuts with complete shells, then remove the shells of fresh chestnuts with a sheller to obtain chestnuts with red coats, then manually remove the red coats of chestnuts, cut the chestnuts with red coats into pieces Thin slices are obtained as chestnut slices, and the thickness of the chestnut slices is 3mm;

[0043] (2) Color protection of chestnut slices: Soak the chestnut slices in the color protection solution, wherein the ratio of solid to liquid between the chestnut slices and the color protection solution is 1:6, and the unit of the solid to liquid ratio is g / mL. After soaking for 30 minutes The chestnut slice and the color-protecting liquid mixture are filtered to obtain the color-protecting chestnut slice;

[0044] (3) Preparation of chestnut pulp: Add the color-protecting chestn...

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Abstract

The invention relates to a method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis. The method comprises the following steps of preparing Chinese chestnut slices, performing color protection on the Chinese chestnut slices, preparing Chinese chestnut pulp, performing enzymolysis on the Chinese chestnut pulp, performing enzyme deactivation on the Chinese chestnut pulp after being subjected to enzymolysis, homogenizing the Chinese chestnut pulp after being subjected to enzyme deactivation, drying the homogenized Chinese chestnut pulp, performing collecting and performing detection. According to the method disclosed by the invention, a green color protection technique, an enzymolysis technology and a high-pressure homogenizing technique and a spray drying technique are comprehensively introduced, a biological enzymolysis technique is introduced into processing of Chinese chestnuts, and some starch branched chains are cut off, so that a Chinese chestnut starch cod is released, low molecular dextrin and soluble saccharides are obtained through hydrolysis, the stickiness of the Chinese chestnut pulp is greatly reduced, the solubility and the sugariness are improved, and besides, the problem of poor reconstituability caused by high starch is solved; and the content of protein in the Chinese chestnut powder is increased, and the phenomena that the Chinese chestnut powder at a later stage loses water to generate agglomerates is avoided. The instant Chinese chestnut powder disclosed by the invention is rich in flavor, pleasant in color, fine and smooth in mouth feel, and good in reconstituability and stability, and can greatly enrich Chinese chestnut products, the added value is increased, and the industry chain can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a method for preparing instant instant chestnut powder through biological enzymolysis. Background technique [0002] Chestnut is native to China and has been cultivated for more than 3,000 years. It is a famous and high-quality dried fruit traditionally planted in my country. It is also one of the five famous fruits in ancient my country along with dates, peaches, apricots and plums. The starch content of chestnut is as high as about 70%, which is equivalent to grains and cereals. It also contains various nutrients such as protein, fat, and B vitamins. It is known as "hardcore crop" and "king of dried fruits". Chestnut also has a certain medicinal value and can be used as a medicinal material. It is sweet in taste and warm in nature, which can invigorate the spleen and kidney, promote blood circulation and remove stasis, and eliminate ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L29/00A23L5/41
CPCA23V2002/00A23V2200/048
Inventor 王赵改张乐杨慧赵洪源史冠莹王晓敏赵守涣
Owner HENAN ACAD OF AGRI SCI
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