Making method of candied Chinese chestnuts

A technology of chestnut and preserved fruit, which is applied in confectionary, confectionery industry, food science, etc., can solve the problems of starch aging and regeneration, preserved fruit is easy to break, and high starch content, so as to improve plumpness, good anti-oxidation effect, and degradation ability high effect

Inactive Publication Date: 2018-05-08
广西驰胜农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high starch content of chestnut, it is easy to cause the problem of starch aging and retrogradation, and the preserved fruit is also easy to break, poor in shape and high in hardness.

Method used

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  • Making method of candied Chinese chestnuts
  • Making method of candied Chinese chestnuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of preserved chestnut comprises the steps:

[0027] (1) Raw material pretreatment: shell the chestnut and peel off the skin, boil the chestnut in water for 5 minutes;

[0028] (2) Color protection: soak the chestnut in the color protection solution containing chestnut shell extract for 5 minutes; in the color protection solution, the mass percentage of chestnut extract is 25%; the chestnut shell The extract is extracted by the following method: dry the chestnut shell and crush it through a 200-mesh sieve, put the chestnut shell in a supercritical extraction kettle, and use ethyl acetate as an entrainer for supercritical CO extraction. 2 Extraction 10min; The supercritical CO 2 The extraction conditions are: temperature 25°C, extraction pressure 30MPa, CO 2 The flow rate is 15L / min; the ratio of the mass of ethyl acetate to chestnut shell is 1:100; the content of caffeic acid in the extract of chestnut shell is not less than 23mg / 100g, the ...

Embodiment 2

[0033] A kind of preparation method of preserved chestnut comprises the steps:

[0034] (1) Raw material pretreatment: shell the chestnut and peel off the skin, boil the chestnut for 3 minutes;

[0035] (2) Color protection: soak the chestnut in the color protection solution containing chestnut shell extract for 10 minutes; in the color protection solution, the mass percentage of chestnut extract is 20%; the chestnut shell The extract is extracted by the following method: dry the chestnut shell and crush it through a 200-mesh sieve, put the chestnut shell in a supercritical extraction kettle, and use ethyl acetate as an entrainer for supercritical CO extraction. 2 Extraction 12min; The supercritical CO 2 The extraction conditions are: temperature 25°C, extraction pressure 30MPa, CO 2The flow rate is 15L / min; the ratio of the mass of ethyl acetate to chestnut shell is 0.1:100; the content of caffeic acid in the extract of chestnut shell is not less than 23mg / 100g, the content...

Embodiment 3

[0040] A kind of preparation method of preserved chestnut comprises the steps:

[0041] (1) Raw material pretreatment: shell the chestnut and peel off the skin, boil the chestnut for 4 minutes;

[0042] (2) Color protection: soak the chestnut in the color protection solution containing the chestnut shell extract for 8 minutes; in the color protection solution, the mass percentage of the chestnut extract is 23%; the chestnut shell The extract is extracted by the following method: dry the chestnut shell and crush it through a 200-mesh sieve, put the chestnut shell in a supercritical extraction kettle, and use ethyl acetate as an entrainer for supercritical CO extraction. 2 Extraction 11min; The supercritical CO 2 The extraction conditions are: temperature 25°C, extraction pressure 30MPa, CO 2 The flow rate is 15L / min; the ratio of ethyl acetate to chestnut shell mass is 0.5:100; the content of caffeic acid in the chestnut shell extract is not less than 23mg / 100g, the content o...

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Abstract

The invention discloses a making method of candied Chinese chestnuts. The making method comprises the following steps of (1) pretreating raw materials: removing shells from Chinese chestnuts, stripping out coats, and boiling the treated Chinese chestnuts with water for 3-5min; (2) performing color protection: immersing the boiled Chinese chestnuts in a color protecting liquid containing a chestnutshell extract, wherein in the color protecting liquid, the percentage by mass of a Chinese chestnut extract is 20-25%; (3) performing enzyme treatment: placing the Chinese chestnuts obtained in step(2) in enzymatic hydrolysate containing amylases and a trichoderma spp fermented product for enzymolysis; (4) performing treatment in a sugar solution: placing the Chinese chestnuts after enzyme treatment in the sugar solution, performing sugaring with microwaves for 30min, and the sugar solution consists of the following raw materials in percentage by mass: 10-20% of glucose, 5-10% of a persimmoncolloid extract, and the balance of water; and (5) performing drying: drying the Chinese chestnuts treated in the sugar solution through microwave drying until the water content is 8-12%. The made candied Chinese chestnuts are good in shaping, not liable to break, low in hardness and good in texture structure.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of preserved chestnut. Background technique [0002] Chestnut (scientific name: Castanea mollissima), also known as chestnut, chestnut, chestnut, and wind wax, is a plant of the Fagaceae chestnut genus; chestnut is rich in nutrients, and its vitamin C content is higher than that of tomatoes, and it is more than ten times that of apples. The minerals in chestnuts are also very comprehensive, including potassium, zinc, iron, etc. Although the content is not as high as that of hazelnuts, it is still much higher than ordinary fruits such as apples, especially the potassium content is 3 times higher than that of apples. Chestnut is rich in nutrients, containing a large amount of starch (accounting for 40-60%), protein, fat, B vitamins, and dietary fiber and other nutrients. It is known as the "king of dried fruits". Can prevent hypertension, coronary hear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48
CPCA23G3/366A23G3/48
Inventor 谢英健
Owner 广西驰胜农业科技有限公司
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