Chestnut storage method

A chestnut and granule technology, which is applied to the preservation of edible seeds, preservation of seeds by drying, and preservation of seeds with a protective layer, etc., can solve the problems of shortened storage time, mold, and loss of internal nutrients, and extend the storage period , reduce loss, reduce the effect of nutrient loss

Inactive Publication Date: 2018-12-21
贵州光秀生态食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, chestnuts are not resistant to storage under normal temperature conditions, and it is difficult to keep them fresh. During post-harvest storage and transportation, they are prone to dehydration, air-drying, mildew, rot, pulp "calcification" and seed germination, etc. The losses caused generally reach 20-30. %, some even reach 40-50%, which has become a problem to be solved in production
Based on the existing research reports, it can be concluded that the main reasons for the storage loss of chestnuts are as follows: one is the rot of chestnut kernels caused by the infection of rotting fungi on the surface and inside of chestnuts; calcification” and lead to the decline of its viability and disease resistance; the third is the physiological aging caused by high postharvest respiration; the fourth is insect damage
[0004] The technical scheme of the invention patent application number CN201710916145.X, the chestnuts are subjected to low-temperature freeze-drying, sprayed with a protective agent, and then stored at a constant temperature. section for in-depth research
[0006] In addition, during the preservation of chestnuts, the internal nutrients are lost mainly due to their own aerobic respiration and anaerobic respiration, which shortens the storage time.

Method used

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  • Chestnut storage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides a kind of chestnut storage method, and concrete process is as follows:

[0028] 1. Cleaning: Take 100 parts of freshly picked chestnuts, remove wormholes and unfulfilled particles on the surface, add 500 parts of water, stir, remove floating chestnut particles, wash the remaining particles, remove surface impurities, remove and drain;

[0029] 2. Sterilization: Take 10 parts of edible alkali, 20 parts of common salt and 500 parts of water to dissolve, add the drained chestnuts to the alkali aqueous solution and soak for 10 minutes, heat to 40°C, and perform ultrasonic treatment. The ultrasonic power is 200W and the frequency is 50kHz. Ultrasonic time is 1h;

[0030] 3. Drying: Drain the ultrasonically treated chestnuts, place them in a low-temperature, vacuum drying room, and perform low-temperature drying treatment at low temperature, the drying temperature is -5°C, and the treatment time is 10 hours. After the treatment, the water conte...

Embodiment 2

[0035] The present embodiment provides a kind of chestnut storage method, and concrete process is as follows:

[0036] 1. Cleaning: Take 100 parts of freshly picked chestnuts, remove wormholes and unfulfilled particles on the surface, add 500 parts of water, stir, remove floating chestnut particles, wash the remaining particles, remove surface impurities, remove and drain;

[0037] 2. Sterilization: Take 13 parts of edible alkali, 25 parts of common salt and 500 parts of water to dissolve, add the drained chestnuts to the alkali aqueous solution and soak for 13 minutes, heat to 45°C, and perform ultrasonic treatment. The ultrasonic power is 230W and the frequency is 55kHz. Ultrasonic time is 1.5h;

[0038] 3. Drying: Drain the ultrasonically treated chestnuts, place them in a low-temperature, vacuum drying room, and perform low-temperature drying treatment. The drying temperature is -4°C, and the treatment time is 11 hours. After the treatment, the water content of the chestnu...

Embodiment 3

[0043] The present embodiment provides a kind of chestnut storage method, and concrete process is as follows:

[0044] 1. Cleaning: Take 100 parts of freshly picked chestnuts, remove wormholes and unfulfilled particles on the surface, add 500 parts of water, stir, remove floating chestnut particles, wash the remaining particles, remove surface impurities, remove and drain;

[0045] 2. Sterilization: Take 15 parts of edible alkali, 30 parts of common salt and 500 parts of water to dissolve, add the drained chestnuts to the alkali aqueous solution and soak for 15 minutes, heat to 50°C, and perform ultrasonic treatment. The ultrasonic power is 250W and the frequency is 60kHz. Ultrasonic time is 2h;

[0046] 3. Drying: Drain the ultrasonically treated chestnuts, place them in a low-temperature, vacuum drying room, and perform low-temperature drying treatment. The drying temperature is -3°C, and the treatment time is 12 hours. After the treatment, the water content of the chestnuts...

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Abstract

The invention belongs to the technical field of chestnut processing, and particularly relates to a chestnut storage method. The chestnut storage method comprises: immersing the chestnut by using a solution prepared by using salt and edible alkali, wherein the solution can kill mucor and dissolve aflatoxin into the alkaline solution; heating and performing a sonication, wherein bacteria and pests contained in the chestnut can be killed by combining with the immersing operation, thus avoiding mildew, insects and aflatoxins in the chestnut storage process. At the same time, the salt and edible alkali solution can also inhibit the germination of chestnut, so the loss of nutrients is reduced; and the food grade carbon dioxide and nitrogen are introduced as the sealing gas for storing. During the storage process of the chestnut, aerobic and anaerobic respiration are mainly conducted, and respiratory products of the aerobic and anaerobic respiration are carbon dioxide. The sealing gas carbondioxide as a reaction product inhibits both of the aerobic and anaerobic reactions from proceeding in a positive direction, thus the loss of nutrients caused by the chemical reaction of the chestnut is reduced, and the shelf life can be extended.

Description

technical field [0001] The invention belongs to the technical field of chestnut processing, in particular to a chestnut storage method. Background technique [0002] Chestnut has a long history, originating in China, and distributed in Vietnam, Taiwan and mainland China. Chestnuts are rich in nutrients, minerals and vitamins are also very comprehensive. Because of their rich nutrition, sweet taste, and the effects of nourishing kidney and Qi, nourishing stomach and spleen, promoting blood circulation and stopping bleeding, and delaying human aging, chestnuts are known as the "king of dried fruits". . [0003] However, chestnuts are not resistant to storage under normal temperature conditions, and it is difficult to keep them fresh. During post-harvest storage and transportation, they are prone to dehydration, air-drying, mildew, rot, pulp "calcification" and seed germination, etc. The losses caused generally reach 20-30. %, and some even reach 40-50%, which has become a pr...

Claims

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Application Information

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IPC IPC(8): A23B9/06A23B9/08A23B9/10A23B9/14A23B9/26A23B9/30
CPCA23B9/06A23B9/08A23B9/10A23B9/14A23B9/26A23B9/30
Inventor 曾光秀
Owner 贵州光秀生态食品有限责任公司
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