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Purple sweet potato Chinese chestnuts and processing method thereof

A processing method and technology for chestnut, which are applied in the directions of food ingredients as fluffing agent, food science, food ingredients as coating agent, etc., can solve the problems of single edible method and troublesome dehulling process of chestnut, and achieve low processing cost and long shelf life. , the effect of simple steps

Inactive Publication Date: 2018-08-31
周雷
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AI Technical Summary

Problems solved by technology

[0004] At present, people eat chestnuts in a single way, usually roasted and eaten directly, and the shelling process is more troublesome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Material preparation: Shell chestnuts, remove moldy, broken petals and irregular chestnut kernels, screen 1000g of chestnut kernels with color and uniform size, and use pulsed strong light to preliminarily sterilize the screened chestnut kernels. Flash at 4J / cm;

[0019] (2) Boil sugar: Heat 200g maltose and add 200g white sugar and water to cook until the syrup changes from big bubbles to small bubbles, turn off the heat and add baking powder after cooling;

[0020] (3) Mixing powder: 300g glutinous rice flour, 300g sticky rice flour, 300g corn starch, 500g purple sweet potato powder, 300g salt, 20g monosodium glutamate, 50g chitosan and mix well to form a mixed powder;

[0021] (4) Coating: Put the chestnut kernels into the coating machine, pour the syrup, pour a layer of the syrup and sprinkle a layer of the mixed powder, and repeat the process until the mixed powder sticks to the chestnut kernels to obtain Semi-finished products, the semi-finished products are ...

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Abstract

The invention provides a processing method of purple sweet potato Chinese chestnuts and belongs to the field of food processing. The processing method comprises the following key links: material preparation, sugar cooking, powder blending, coating, baking, sterilizing and packaging. The processing method of the purple sweet potato Chinese chestnuts mainly utilizes machinery production, reduces manual labor, has simple steps, low processing cost and longer shelf life and is suitable for mass production. The prepared purple sweet potato Chinese chestnuts combine the flavor of Chinese chestnuts and purple sweet potatoes, have the advantages of crisp and delicious taste, rich nutrients and direct eating, and can better meet the requirements of people for diversified food tastes and nutritionaldiversity.

Description

technical field [0001] The invention relates to a purple sweet potato chestnut, and also relates to a processing method of the purple sweet potato chestnut. Background technique [0002] Chestnut, also known as: Li, Kui Li, Mao Li, Feng Li, known as the "King of Dried Fruits", is also known as "Ginseng Fruit" abroad. Chestnut, first seen in the "Book of Songs" in ancient books, shows that the cultivation history of chestnut has a history of at least 2,500 years in my country. According to scientific experiments, chestnuts are rich in nutrition. The sugar and starch content in the fruit is as high as 70.1%, and the protein is 7%. In addition, it also contains fat, calcium, phosphorus, iron, various vitamins and trace elements, especially the content of vitamin C, B1 and carotene is higher than that of ordinary dried fruits. Chestnuts are rich in nutrients. Sugar, carotene, thiamine, riboflavin, niacin, ascorbic acid, protein, fat, inorganic salts and other nutrients. Chine...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L19/10
CPCA23L25/25A23L19/105A23V2002/00A23V2200/22A23V2200/234A23V2250/511A23V2250/5118
Inventor 周雷
Owner 周雷
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