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Castanea mollissima BL., and manufacture method and equipment thereof

A technology of chestnut and equipment, applied in chemical instruments and methods, preservation of seeds by drying, food preservation, etc., can solve problems such as less quality control research

Inactive Publication Date: 2021-07-06
BEIJING FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few researches on the commercial development methods and quality control of air-dried chestnut. Therefore, the development of commercial air-dried chestnut products with good quality and stable shelf life has broad market prospects

Method used

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  • Castanea mollissima BL., and manufacture method and equipment thereof
  • Castanea mollissima BL., and manufacture method and equipment thereof
  • Castanea mollissima BL., and manufacture method and equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Select 20 fresh chestnuts from different origins and varieties, set the temperature at 40°C, spread the chestnut samples on a shallow plate, and air-dry for 24 hours. Measure the water-soluble sugar content, total phenol content, and glycemic index of chestnut kernels before air-drying, measure the color ΔEo value of the chestnut surface with a color difference meter; and measure the water-soluble sugar content in chestnut kernels after air-drying, the surface color ΔE of chestnut kernels, and calculate the color difference before and after air-drying (ΔE - ΔEo). The results are shown in Table 1.

[0033] It can be seen from Table 1 that the water-soluble sugar content, total phenol content, and glycemic index of different chestnuts are quite different. There is a positive correlation between the water-soluble sugar content before and after air-drying, and the higher the water-soluble sugar content, the better the sweetness of the taste. During the air-drying process ...

Embodiment 2

[0038] The preparation of the air-dried chestnut needs to be carried out at a temperature lower than the gelatinization temperature of the chestnut starch, so that the starch of the air-dried chestnut obtained in this way does not gelatinize, so the digestibility is low. Chestnut variety 11 was selected, and the chestnut samples were spread flat on shallow pans, and air-dried for different times at 20°C, 40°C, and 50°C, and at different relative humidity. Then remove the chestnut shell and inner skin, measure the color ΔE value of the chestnut surface with a color difference meter, measure the water content and water-soluble sugar content, and measure the hardness with a texture analyzer. The results are shown in Table 2.

[0039] When the air humidity is 90%, a large area of ​​mildew will appear after chestnuts are placed at room temperature for a week. Low humidity is suitable for preparing air-dried chestnuts. As the air-drying proceeds, the moisture content of the chestn...

Embodiment 3

[0045] Select chestnut variety 11, set the temperature of the constant temperature drying oven at 40°C, spread the chestnut samples on a shallow plate, and air-dry for 24 hours. Remove the chestnut shell and inner epidermis, and measure its surface color ΔEo value. After soaking with different concentrations of antioxidants for 1 hour, quickly dry the surface moisture at room temperature, put them into polyethylene packaging bags, and vacuum-pack them in a vacuum packaging machine. Take it out from the bag after 30 days, and measure the color ΔE value of the chestnut surface with a color difference meter, and the results are shown in Table 3.

[0046] As can be seen from Table 3, the anti-browning effect of ascorbic acid is the best. When air-dried chestnuts were soaked in 0.8g / L ascorbic acid solution for 24 hours, the surface browning of chestnut kernels could be effectively inhibited during storage.

[0047] Table 3 Effect of different antioxidants on the color of air-dri...

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Abstract

The invention puts forward a method for manufacturing air drying Castanea mollissima BL.. The method comprises the following steps of: processing obtained fresh Castanea mollissima BL. at a preset temperature and under a preset air humidity condition for 8-200h so as to be convenient to obtain the air drying Castanea mollissima BL., wherein the preset temperature is 30-50 DEG C, and the preset air humidity is not higher than 70%. The method disclosed by the invention can quickly and efficiently prepare the air drying Castanea mollissima BL. and is suitable for industrial production. The prepared air drying Castanea mollissima BL. has a low brown degree and a low glycemic index, is favorable to be stored and is friendly to people with high blood glucose.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a method for making chestnuts, chestnuts and equipment for making chestnuts Background technique [0002] Chestnut is a plant of the genus Chestnut in the family Fagaceae. It is an important woody grain, rich in nutrients such as starch, and contains a lot of minerals and dietary fiber, which has certain health benefits. my country's chestnut production ranks first in the world, but its commercialization rate is not high. Unlike other dried fruits that can obtain a longer shelf life after a certain drying process, chestnuts are difficult to store because they are prone to mildew, water loss, and budding. . [0003] Chestnut seed selection needs to go through the directional selection process such as directional selection of nutrient quality of superior plants, follow-up detection of main traits, and field stress resistance identification. For example, chestnuts suitable for sugar...

Claims

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Application Information

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IPC IPC(8): A23B9/08A23B9/26A23L25/00A23N12/08B07B1/28B07B1/42
CPCA23B9/08A23B9/26A23L25/20A23N12/083B07B1/28B07B1/42A23V2002/00
Inventor 欧阳杰郭素娟王一杨正磊赵瑾凯
Owner BEIJING FORESTRY UNIVERSITY
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