Chinese chestnut pudding and preparation method thereof

A technique for chestnut and pudding, applied in the field of slow-digestion and anti-digestion chestnut pudding preparation, can solve problems such as long shelf life and lack of systematic research, and achieve bright color, good gel formability, and simple preparation process and processing equipment. Effect

Pending Publication Date: 2021-12-17
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

CN104207033A discloses "a neutral milk pudding and its production method". The invention uses milk powder, emulsifier, etc. as raw materials. After 12 minutes, the neutral milk pudding product with higher milk content has a longer shelf life at room temperature
[0004] At present, in order to improve the nutritional properties of pudding products, most of them focus on compounding raw materials such as dietary fiber with anti-digestive properties, and h

Method used

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  • Chinese chestnut pudding and preparation method thereof
  • Chinese chestnut pudding and preparation method thereof
  • Chinese chestnut pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028]Accurately weigh 1 kg of whole chestnut powder, add an appropriate amount of water to adjust to 8% (w / w) slurry, add pullulanase in an amount of 25U / g (dry basis of whole chestnut powder), and enzyme at 58°C hydrolysis treatment for 60 minutes; then adjust the moisture content of enzymatic hydrolysis chestnut whole powder to 25%, and wet heat treatment at 110° C. for 120 minutes to obtain enzymatic hydrolysis coupling wet heat treatment chestnut whole powder.

[0029] The pea protein and the whole chestnut powder treated with enzymatic hydrolysis coupled with heat and humidity were added to water at a mass ratio of 1:3 to form a slurry with a total solid content of 25%; then sheared at 90°C and 6000rpm for 25 minutes at a high-speed thermal shear rate. This slurry is pre-mixed with stabilizers (carrageenan, konjac gum and acid hydrolyzed cornstarch), glyceryl monostearate, sorbitol, sodium chloride and natural flavors prepared according to the ratio of each component in T...

Embodiment 2

[0043] Accurately weigh 1kg of whole chestnut powder, add an appropriate amount of water to adjust to 8% (w / w) slurry, add pullulanase in an amount of 100U / g (dry basis of whole chestnut powder), and enzyme at 58°C hydrolysis treatment for 30 minutes; then adjust the moisture content of enzymatic hydrolysis chestnut whole powder to 30%, and wet heat treatment at 90° C. for 180 minutes to obtain enzymatic hydrolysis coupling wet heat treatment chestnut whole powder. The pea protein and the whole chestnut powder treated with enzymatic hydrolysis coupled with heat and humidity were added to water at a mass ratio of 1:2 to form a slurry with a total solid content of 25%; then sheared at 95°C and 4500rpm for 10 minutes at a high-speed thermal shear rate. This slurry is pre-mixed with the stabilizer (carrageenan, konjac gum and acid hydrolyzed cornstarch), glyceryl monostearate, sorbitol, sodium chloride and natural essence etc. prepared according to the ratio of each component in Ta...

Embodiment 3

[0052] Accurately weigh 1 kg of whole chestnut powder, add an appropriate amount of water to adjust to an 8% (w / w) slurry, add pullulanase in an amount of 10 U / g (dry basis of whole chestnut powder), and enzyme at 58°C hydrolysis treatment for 120 minutes; then adjust the moisture content of enzymatic hydrolysis chestnut whole powder to 15%, and heat and heat treatment at 120°C for 60 minutes to obtain whole chestnut powder coupled with enzymatic hydrolysis and heat and humidity treatment. The pea protein and the whole chestnut powder treated with enzymatic hydrolysis coupled with heat and humidity were added to water at a mass ratio of 1:4 to form a slurry with a total solid content of 25%; then sheared at 85°C and 7500rpm for 15 minutes at a high-speed thermal shear rate. This slurry is pre-mixed with the stabilizer (carrageenan, konjac gum and acid hydrolyzed cornstarch), glyceryl monostearate, sorbitol, sodium chloride and natural essence etc. prepared according to the rati...

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Abstract

The preparation method comprises the following steps: (1) adding water into Chinese chestnut whole powder to prepare slurry, and adding pullulanase to carry out enzymolysis treatment; then adjusting the water content of the enzymolyzed Chinese chestnut whole powder to 15-30%, and carrying out heat-moisture treatment to obtain treated Chinese chestnut whole powder; (2) mixing pea protein with the treated Chinese chestnut whole powder, adding water to prepare slurry with the total solid content of 15-30%, and performing hot shearing treatment; and preparing materials, homogenizing, filling, sterilizing and cooling to obtain the Chinese chestnut pudding. The obtained slowly-digestible and anti-digestion Chinese chestnut pudding rich in plant protein can be stored at normal temperature, is rich in plant-based protein and slowly-digestible and anti-digestion starch, has the characteristics of slow sugar rising and excellent texture, and can meet the requirements of different people for nutrition, health and good quality of pudding food.

Description

technical field [0001] The invention discloses a method for preparing slow-digesting and anti-digestion chestnut pudding rich in plant-based protein, and specifically relates to the preparation of slow-digesting and anti-digestion chestnut pudding rich in plant-based protein by using an enzymatic method coupled with wet heat treatment and interacting with plant-based protein Chestnut pudding. Background technique [0002] Due to the digestibility of pudding products, it is not suitable for special populations. In response to this problem, researchers have used dietary fiber, anti-digestive starch, inulin, and mung bean miscellaneous grains, which have the effects of regulating intestinal flora and lowering blood sugar, to add pudding products to improve the functional properties of pudding products. In Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding (LWT,2017,84:364-369), Zheng et al studied the rheological behavior, textur...

Claims

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Application Information

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IPC IPC(8): A23L9/10A23L25/00A23L33/185A23L33/21
CPCA23L9/12A23L25/40A23L33/185A23L33/21A23V2002/00A23V2200/30A23V2250/548A23V2250/192A23V2250/642A23V2250/1614A23V2250/1582A23V2250/5036A23V2250/5066A23V2250/5118Y02A40/90
Inventor 李晓玺黄双霞涂园陈玲郑波
Owner SOUTH CHINA UNIV OF TECH
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