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Preparation method of selenium-rich cooked Chinese chestnut powder suitable for industrial production

The technology of chestnut powder and chestnut is applied in the preparation method of peptide, chemical instrument and method, application and other directions, which can solve the problems of reducing selenium content, being unfavorable for commercial promotion, and high selenium loss rate, achieving high extraction rate and extending the chestnut industry. chain effect

Pending Publication Date: 2022-01-28
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Selenium is thermally unstable. Heat treatment will not only significantly reduce the content of selenium, but also reduce its biological activity. If you directly use selenium-enriched chestnut raw materials to make cooked powder, the cost is too high, and the loss rate of selenium is also high, which is extremely unfavorable for commercial promotion.

Method used

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  • Preparation method of selenium-rich cooked Chinese chestnut powder suitable for industrial production
  • Preparation method of selenium-rich cooked Chinese chestnut powder suitable for industrial production
  • Preparation method of selenium-rich cooked Chinese chestnut powder suitable for industrial production

Examples

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Effect test

Embodiment 1

[0022] A method for preparing cooked selenium-enriched chestnut powder suitable for industrialized production, comprising the following steps:

[0023] (1) Preparation of chestnut powder: take chestnuts as raw materials, shell, peel and slice chestnuts to obtain thin slices of chestnut kernels, put the thin slices of chestnut kernels into the color protection solution to soak for color protection, and remove the thin slices of chestnut kernels after soaking , leaving the color-protecting solution, and then steaming and slaking the chestnut kernel slices; then mixing and beating the cured chestnut slices and the color-protecting solution according to the ratio of material to liquid at 1g:5mL; using drum drying to obtain cooked chestnut powder; in the color-protecting solution It contains 0.25% disodium stannous citrate, 0.35% EDTA-2Na, 0.30% chitosan, 0.50% L-cysteine, and 0.50% mass fraction. 0.15% citric acid;

[0024] (2) Selenium-enriched protein extraction: Weigh 50g of c...

Embodiment 2

[0027] A method for preparing cooked selenium-enriched chestnut powder suitable for industrialized production, comprising the following steps:

[0028] (1) Preparation of chestnut powder: take chestnuts as raw materials, shell, peel and slice chestnuts to obtain thin slices of chestnut kernels, put the thin slices of chestnut kernels into the color protection solution to soak for color protection, and remove the thin slices of chestnut kernels after soaking , leaving the color-protecting solution, and then steaming and slaking the chestnut kernel slices; then mixing and beating the cured chestnut slices and the color-protecting solution according to the ratio of material to liquid at 1g:5mL; using drum drying to obtain cooked chestnut powder; in the color-protecting solution It contains 0.25% disodium stannous citrate, 0.35% EDTA-2Na, 0.30% chitosan, 0.50% L-cysteine, and 0.50% mass fraction. 0.15% citric acid;

[0029] (2) Selenium-enriched protein extraction: Weigh 50g of c...

Embodiment 3

[0032] A method for preparing cooked selenium-enriched chestnut powder suitable for industrialized production, comprising the following steps:

[0033] (1) Preparation of chestnut powder: take chestnuts as raw materials, shell, peel and slice chestnuts to obtain thin slices of chestnut kernels, put the thin slices of chestnut kernels into the color protection solution to soak for color protection, and remove the thin slices of chestnut kernels after soaking , leaving the color-protecting solution, and then steaming and slaking the chestnut kernel slices; then mixing and beating the cured chestnut slices and the color-protecting solution according to the ratio of material to liquid: 1g:5mL; using drum drying to obtain cooked chestnut powder; in the color-protecting solution Containing disodium stannous citrate that mass fraction is 0.25%, EDTA-2Na that mass fraction is 0.35%, chitosan that mass fraction is 0.30%, L-cysteine ​​that mass fraction is 0.50%, mass fraction is 0.15% ...

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Abstract

The invention provides a preparation method of selenium-rich cooked Chinese chestnut powder suitable for industrial production, and belongs to the technical field of food processing. The method comprises the following steps of: shelling, peeling and slicing Chinese chestnuts, carrying out cooking and curing, and carrying out pulping and drying to obtain cooked Chinese chestnut powder; weighing chestnut kernels, adding a NaOH solution, stirring and extracting at the temperature of 40-50 DEG C, and centrifuging to obtain a supernatant A and a precipitate A; adding a NaOH solution into the precipitate A, stirring and extracting at the temperature of 40-50 DEG C, centrifuging to obtain a supernatant B and a precipitate B, combining the supernatants, adjusting the pH value, centrifuging to obtain a precipitate C, and freeze-drying the precipitate C to obtain a selenium-enriched protein extract; and mixing the selenium-rich protein extract with the cooked Chinese chestnut powder to obtain selenium-rich cooked Chinese chestnut powder. The selenium-rich Chinese chestnut protein extract is extracted by adopting an alkali extraction and acid precipitation technology; and the selenium-rich Chinese chestnut protein extract is compounded with the cooked Chinese chestnut powder to prepare pure natural selenium-rich cooked Chinese chestnut powder. Thus, the current situation of lack of selenium-rich cooked Chinese chestnut powder at present is changed.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for preparing cooked selenium-enriched chestnut powder suitable for industrial production. Background technique [0002] Chestnut (Castanea mollissima Blume), belonging to the genus Castanea Miller of the Fagaceae family, is one of the important "woody grains" and is deeply loved by consumers. However, the harvest period of chestnut is short, the moisture content of the kernel is high (accounting for more than 50%), and it is tightly wrapped by the dense inner skin and shell, so it is easy to mildew, germinate, rot, etc., and it is not resistant to storage, and the drying technology is conventional Storable processing method. Chestnut raw powder (cooked powder) is obtained by shelling and removing the inner skin of chestnuts, (ripening) drying, crushing, etc., which can not only prolong the storage period, but also ensure that chestnuts are not r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/17C07K1/14
CPCA23L25/30A23L33/17C07K1/145A23V2002/00A23V2250/1626A23V2250/548
Inventor 周葵黄会玲周晴韦林艳邓静友
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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