Processing method of quick-frozen castanea henryi

A processing method, the technology of quick-freezing chestnut, applied in the function of food ingredients, preservation of seeds with coating protection layer, preservation of seeds through freezing/cooling, etc., can solve the damage of chestnut cells and protoplasm, and the proneness of chestnut Browning nutrition, quick-frozen chestnut quality decline and other problems, to achieve the effect of reducing nutrient loss, good oxygen barrier and antibacterial effect, and improving water loss

Pending Publication Date: 2018-05-01
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above method and other fresh-keeping storage techniques protect the color and coat the Chinese chestnut, the fresh-keeping period is short, and the Chinese chestnut is still prone to browning and serious nutrient loss.
At present, there are no relevant documents and patents on the direct application of quick-freezing technology to fresh chestnuts. It is only occasionally used in the semi-finished product stage for processing convenience. The fresh-keeping t...

Method used

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  • Processing method of quick-frozen castanea henryi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Materials and Methods

[0033] 1. Materials

[0034] Fresh chestnut, chitosan, acetic acid, glyceride, tea polyphenols, propyl gallate, citric acid, calcium chloride;

[0035] 2. Main instruments

[0036] DHH1-GYB homogenizer Xihuayi (Beijing) Technology Co., Ltd.

[0037] KQ5200DE CNC Ultrasonic Cleaner Kunshan Ultrasonic Instrument Co., Ltd.

[0038] SD-X-1200 Tunnel Liquid Nitrogen Quick Freezer Kewei Jiani (Beijing) Technology Co., Ltd.

[0039] ZDQ400 / 2 single chamber vacuum machine Wenzhou Xinda Packaging Machinery Factory

[0040] BC / BD-272SE Haier Freezer

[0041] 3. Test method

[0042] A kind of processing method of quick-frozen Chinese chestnut, comprises the following steps:

[0043] Step 1: Select fresh chestnuts with full grains, no disease and no germination, and perform shelling, peeling and cleaning;

[0044] The chitosan of 1.0g, the glyceride of 0.7g and the tea polyphenols of 0.15g are added to the volume concentration of 98.15g and be mixed ...

Embodiment 2

[0064] Others are the same as Example 1, and the difference is that the test method is as follows:

[0065] A kind of processing method of quick-frozen Chinese chestnut, comprises the following steps:

[0066] Step 1: Select fresh chestnuts with full grains, no disease and no germination, and perform shelling, peeling and cleaning;

[0067] The chitosan of 1.0g, the glyceride of 0.7g and the tea polyphenols of 0.20g are added to the volume concentration of 98.10g and be mixed in the acetic acid solution of 1.0% to obtain the compound liquid (actual use, can according to the required immersion pump According to the above-mentioned proportions of each component to expand the preparation of the compound liquid), the compound liquid is refrigerated until the liquid temperature is 10°C;

[0068] Step 2: immerse the cone pump after step 1 processing in the color protection solution (the color protection solution contains 0.004wt% propyl gallate, the color protection solution contai...

Embodiment 3

[0072] Others are the same as Example 1, and the difference is that the test method is as follows:

[0073] A kind of processing method of quick-frozen Chinese chestnut, comprises the following steps:

[0074] Step 1: Select fresh chestnuts with full grains, no disease and no germination, and perform shelling, peeling and cleaning;

[0075] The chitosan of 1.0g, the glyceride of 0.7g and the tea polyphenols of 0.25g are added to the volume concentration of 98.05g and be mixed in the acetic acid solution of 1.0% to obtain the compound liquid (actual use, can according to the required immersion pump According to the above-mentioned proportions of each component to expand the preparation of the compound liquid), the compound liquid is refrigerated until the liquid temperature is 12°C;

[0076] Step 2: immerse the cone pump after step 1 processing in the color protection solution (the color protection solution contains 0.005wt% propyl gallate, the color protection solution contai...

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PUM

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Abstract

The invention provides a processing method of quick-frozen castanea henryi. The processing method comprises the following steps of selecting fresh castanea henryi which is full in granules, free fromdiseases and not germinated, and performing hulling, peeling and cleaning; adding 1.0 part by weight of chitosan, 0.7 part by weight of glyceride and 0.15-0.25 part by weight of tea polyphenols to 98.05-98.15 parts by weight of an acetic acid solution of which the volume concentration is 1.0%, performing mixing to obtain compound fluid, and performing cold storage on the compound fluid until the temperature of the fluid is 8-12 DEG C; immersing the pretreated castanea henryi in color protection fluid, and performing ultrasonic treatment for 5-7min; immersing the castanea henryi after color protection in the compound fluid after the cold storage in the step 1, and performing film coating for 2min; and quick-freezing the castanea henryi after the film coating in a liquid nitrogen quick-freezing manner, then performing vacuum packing on the quick-frozen castanea henryi, and then putting the packed castanea henryi at the temperature of minus 15 DEG C -minus 20 DEG C for frozen storage so as to obtain a target product. Through the processing method of the quick-frozen castanea henryi disclosed by the invention, brown stains of the castanea henryi can be effectively delayed, and the nutrition losses of the castanea henryi can be effectively prevented.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of quick-frozen cone chestnuts. Background technique [0002] Cone chestnut, the fruit is conical in appearance, the color of the shell is like chestnut, and the flesh is sweeter than chestnut. Its fruit is rich in nutrition, sweet and waxy, and is very popular among consumers. It can be eaten fresh and processed, and has good economic value and utilization prospect. According to the "Compendium of Materia Medica" records: chestnut, the fruit of the kidney, chestnut can unblock the kidney, benefit the temperature and stomach, long-term food will be strong. [0003] Fresh chestnuts are easily eaten by moths, browned, mildewed, and germinated, which limits their supply period. As an improvement, the journal article "Research on the Preservation Process of Chestnut" suppresses browning through the coating preservative; Although the above-mentioned meth...

Claims

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Application Information

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IPC IPC(8): A23B9/14A23B9/10A23L5/41A23L5/30
CPCA23B9/10A23B9/14A23L5/32A23L5/41A23V2002/00A23V2200/10A23V2200/048A23V2300/48
Inventor 郭泽镔赵蓓蓓郑宝东孙思薇林鸿林雄
Owner FUJIAN AGRI & FORESTRY UNIV
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