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Chestnut and its storage method

A technology of chestnut and refrigerated temperature, which is applied in food science, edible seed preservation, food preservation, etc., can solve the problems that the processing time of chestnut deep-processing products is too concentrated, affects the quality of sugar-fried chestnuts on the market, and can't be listed in time for sugar-fried chestnuts. The effect of suppressing the decline of soluble sugar content, good market potential, optimal sweetness and mouthfeel

Active Publication Date: 2022-08-02
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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  • Chestnut and its storage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0034] (1) After the chestnut is harvested, it is stored in the storage warehouse, and the relative humidity is maintained above 90%;

[0035] (2) According to the planned delivery time, adjust the temperature, oxygen concentration, carbon dioxide concentration and nitrogen concentration of the storage warehouse;

[0036] (3) At the planned delivery time, the warehouse will be released and listed.

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

[0038] (a) For the chestnuts that need to be released from 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 2...

Embodiment 2

[0044] The steps and storage conditions of Example 2 and Example 1 are basically the same, and the main difference between the two is that: 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 in after harvesting. Set 20.9% O during library storage 2 +78.1%N 2 +0.03%CO 2 It can be stored at any time from the 6th to 14th day after the chestnut is harvested.

experiment example 1

[0053] Experimental Example 1 Determination of soluble sugar content and test of the influence of storage conditions on soluble sugar content

[0054] Because the soluble sugar content of chestnut directly affects the quality of fried food with sugar-fried chestnut, the higher the soluble sugar content, the sweeter the sugar-fried chestnut. The soluble sugar content of chestnuts after leaving the warehouse is 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, and prepare a 100μg / ml glucose standard solution for later use.

[0057] Anthrone reagent: Weigh 0.2g of anthrone, transfer all of it into a beaker, dissolve in 100ml of concentrated sulfuric acid to prepare 2g / L of anthrone reagent, prepare it for temporary use, and store it in the dark. Take 7 large test tubes and prepare a series of glucose solutions with different...

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Abstract

The invention provides a chestnut storage method. According to the required delivery time, the temperature and gas environment in the storage conditions are regulated and controlled according to the conditions and stages, so that the factors of time, temperature and gas concentration in the storage environment are mutually Coordinated and coordinated, so that the chestnuts stored in a suitable environment and released at the planned time have the best taste, and the time that the chestnuts can maintain the best quality and taste is prolonged, which ensures that the chestnuts will remain stable for a long period of time after they are harvested. The chestnut food with high quality and good taste can be provided to the market according to the plan to meet the market demand, and make the production more flexible, reducing the limitation of the chestnut harvest time and chestnut taste quality on its market cycle.

Description

technical field [0001] The invention belongs to the field of food storage and preservation, and particularly relates to a storage method capable of regulating the content of soluble sugar in chestnuts. Background technique [0002] Chestnut has good nutritional value and health care function, is rich in carbohydrates and protein, and has a unique taste of fragrant, sweet, soft and waxy. At present, the method of low temperature refrigeration is mainly used to store chestnuts after harvesting. This method can significantly inhibit the metabolic activity of chestnuts and is beneficial to the long-term preservation of chestnuts. [0003] The above-mentioned chestnut storage method is unfavorable for the production and listing of chestnuts, which is mainly reflected in: after the chestnut is harvested, the sugar-fried chestnut cannot be marketed in time, and the processing time of the deep-processed chestnut product is too concentrated, which is not conducive to balanced product...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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
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