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Chinese chestnuts and storage method thereof

A chestnut and storage technology, which is applied in the field of storage that can control the soluble sugar content of chestnuts, can solve the problems that the processing time of chestnut deep-processing products is too concentrated, affects the quality of sugar-fried chestnuts, and can't be listed in time, so as to achieve the purpose of inhibiting the soluble sugar content of chestnuts. Effect of reduced sugar content, good market potential, optimum sweetness and mouthfeel

Active Publication Date: 2019-03-08
广州粒上皇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The above chestnut storage methods are unfavorable to the production and marketing of chestnuts, mainly reflected in: after the chestnuts are harvested, the sugar-fried chestnuts cannot be listed in time, and the processing time of deep-processed chestnut products is too concentrated, which is not conducive to balanced production throughout the year; if the chestnuts are stored for a long time after harvesting By the next year, the best taste of chestnuts has dropped significantly, affecting the quality of sugar-fried chestnuts on the market.

Method used

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  • Chinese chestnuts and storage method thereof
  • Chinese chestnuts and storage method thereof
  • Chinese chestnuts and storage method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The storage method of the chestnut described in the present embodiment, concrete steps are as follows:

[0034] (1) Chestnuts are harvested and stored in a warehouse to maintain a relative humidity of more than 90%;

[0035] (2) Adjust the storage temperature, oxygen concentration, carbon dioxide concentration and nitrogen concentration according to the planned departure time;

[0036] (3) At the planned departure time, the goods will be released for listing.

[0037] Wherein, the adjustment storage temperature, oxygen concentration, carbon dioxide concentration and nitrogen concentration described in step (2) correspond to different planned outbound times, and the corresponding relationship is as follows:

[0038] (a) For chestnuts that need to be shipped out of the warehouse on the 6th to 14th day after the chestnut is harvested, the relative humidity is above 90%, and the temperature is 3 to 7°C, and 20.9% O is set when storing in the warehouse after harvest. 2 +78...

Embodiment 2

[0044] The steps and storage conditions of embodiment 2 and embodiment 1 are basically the same. The difference between the two is mainly: for the chestnuts that need to be released from the warehouse on the 6th to 14th days after the chestnuts are harvested, they should be stored at room temperature and put into the chestnuts after harvesting. Set 20.9% O during library storage 2 +78.1%N 2 +0.03%CO 2 The chestnuts can be stored in an air environment and can be released from the warehouse at any time on the 6th to 14th day after harvesting.

experiment example 1

[0053] Experimental Example 1 Determination of Soluble Sugar Content and the Influence Test of Storage Conditions on Soluble Sugar Content

[0054] Since the soluble sugar content of chestnuts directly affects the quality of fried chestnuts, the higher the soluble sugar content, the sweeter the fried chestnuts. The soluble sugar content of chestnuts after leaving the warehouse was determined by the following methods, as follows:

[0055] 1. Make a glucose standard curve

[0056] Glucose standard solution: Weigh 0.11g of glucose monohydrate, transfer all to a 1000ml volumetric flask, prepare 100μg / ml glucose standard solution, and set aside.

[0057] Anthrone reagent: Weigh 0.2 g of anthrone, transfer it to a beaker, dissolve it in 100 ml of concentrated sulfuric acid, prepare 2 g / L anthrone reagent, prepare it before use, and store it away from light. Take 7 large test tubes and prepare a series of glucose solutions with different concentrations according to the data in the ...

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Abstract

The invention provides a storage method of Chinese chestnuts. According to the storage method, the temperature and the gas environment in a storage condition are adjusted and controlled according to required warehouse delivery time, situations and stages, so that time and factors of temperature and gas concentration in the storage environment can be in mutual coordination and cooperation, the Chinese chestnuts which are stored under appropriate environment and are delivered from a warehouse according to planned time have optimum mouth feel, the time that the Chinese chestnut can maintain optimum quality and mouth feel, can be prolonged, Chinese chestnut foods good in quality and good in mouth feel can be provided for markets according to a plan within a longer time after the Chinese chestnuts are gathered, and market demands are met; and besides, the production is flexible, and limitation of the gathering time of the Chinese chestnuts and the mouth feel quality of the Chinese chestnutsto a period that the Chinese chestnuts appear on the market can be reduced.

Description

technical field [0001] The invention belongs to the field of food storage and preservation, in particular to a storage method capable of regulating the soluble sugar content of chestnuts. Background technique [0002] Chestnut has good nutritional value and health care function, rich in carbohydrates and protein, and has a unique taste of fragrant, sweet, soft and waxy. At present, chestnuts are mainly stored and kept fresh by low-temperature refrigeration after they are harvested. This method can significantly inhibit the metabolic activity of chestnuts and is beneficial to the long-term freshness of chestnuts. [0003] The above chestnut storage methods are unfavorable to the production and marketing of chestnuts, mainly reflected in: after the chestnuts are harvested, the sugar-fried chestnuts cannot be listed in time, and the processing time of deep-processed chestnut products is too concentrated, which is not conducive to balanced production throughout the year; if the ...

Claims

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Application Information

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IPC IPC(8): A23B9/20A23B9/00A23L25/00
CPCA23B9/00A23B9/20A23L25/00
Inventor 潘俊海李伟雄文波
Owner 广州粒上皇食品有限公司