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Chestnut food and its processing process

A chestnut and food technology, applied in the field of chestnut food and processing technology, can solve the problems of chestnut indigestion and absorption, restriction of chestnut production, chestnut price drop, etc., achieve anti-aging instant solubility, major social and economic benefits, and reduce browning degree of effect

Inactive Publication Date: 2003-12-10
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is the main producer of chestnuts. In recent years, the production of chestnuts has developed rapidly, the planting area has increased significantly, and the price of chestnuts has gradually declined. At the same time, due to the rapid growth of production, although the current chestnut storage technology has achieved annual storage, a large amount of chestnuts still cannot be digested by the fresh food market. It is imperative to absorb and develop chestnut deep-processed food that is loved by the masses
[0003] Due to enzymatic browning and Maillard reaction in the process of chestnut processing, the finished product has a darker color, which affects the commerciality
In addition, because chestnuts are mainly starch, raw chestnuts have no chestnut fragrance, and it is difficult to form a pleasant chestnut fragrance by common processing methods. These problems seriously restrict the production of chestnuts.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1, the formula of this chestnut food mainly includes: 50 parts of chestnut fine powder, 45 parts of puffed rice flour, 3 parts of white sugar, 0.06 part of sweetener, 0.5 part of lecithin; Add 200 mg of nutritional enhancer. The nutritional fortifier mainly includes: 0.2 mg of vitamin B1, 2 mg of vitamin B2, 2 mg of vitamin E, 2 mg of niacin, 2 mg of zinc, 5 mg of iron, 300 IU of vitamin A, 100 IU of vitamin D, and the rest for calcium.

[0011] The processing technology of this chestnut food mainly comprises the following steps to realize:

[0012] 1) Select and grade the raw materials that meet the harvesting standards; the raw materials should be fresh chestnuts or refrigerated chestnuts, and rotten chestnuts, diseased chestnuts, and moth-eaten chestnuts should be picked out before raw material processing, and graded according to size. Chestnuts of different sizes should be processed separately.

[0013] 2) Clean the chestnuts as required; rinse the che...

Embodiment 2

[0021] Embodiment 2, the formula of this chestnut food mainly includes: 90 parts of chestnut fine powder, 4 parts of puffed rice flour, 3 parts of white sugar, 0.06 part of sweetener, 0.5 part of lecithin; Add 300 mg of nutritional enhancer. The nutritional fortifier mainly includes: 400 IU of vitamin A, 100 IU of vitamin D, 0.2 mg of vitamin B1, 1 mg of vitamin B2, 1 mg of vitamin E, 1 mg of niacin, 1 mg of zinc, 5 mg of iron, and the rest for calcium.

[0022] The processing technology of this chestnut food is identical with that described in embodiment 1.

Embodiment 3

[0023] Embodiment 3, the formula of this chestnut food mainly includes: 70 parts of chestnut fine powder, 24 parts of puffed rice flour, 3 parts of white sugar, 0.06 part of sweetener, 0.5 part of lecithin; Add 400 mg of nutritional supplement. The nutritional fortifier mainly includes: 400 IU of vitamin A, 50 IU of vitamin D, 0.1 mg of vitamin B1, 1 mg of vitamin B2, 1 mg of vitamin E, 2 mg of niacin, 2 mg of zinc, 6 mg of iron, and the rest for calcium.

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Abstract

The formula of chestnut food mainly includes (by weight portion) 50-95 portions of fine chestnut powder, 45-0 portions of puffed rice flour, 3 portions of white sugar, 0.06 portion of sweetening agent and 0.5 portion of lecithin, and 200-400 mg of nutrient enriching agent can be added into 100g of the above-mentioned raw material mixture, and its production process includes the following steps: cleaning chestnut, high-temp. roasting, cooling, shelling, breaking shelled chestnut, vacuum drying, fine pulverizing, mixing all the materials to obtain chestnut granules, adding a certain quantity of emulsifier into the above-mentioned chestnut granules.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a chestnut food and a processing technology. Background technique [0002] Chestnut is an important famous dried fruit with rich nutrition and high economic value. Its unique chestnut flavor is deeply loved by people. It has always been a bestseller in domestic and foreign trade, and it is also an important way for farmers to improve their planting structure and get rich. my country is the main producer of chestnuts. In recent years, the production of chestnuts has developed rapidly, the planting area has increased significantly, and the price of chestnuts has gradually declined. At the same time, due to the rapid growth of production, although the current chestnut storage technology has achieved annual storage, a large amount of chestnuts still cannot be digested by the fresh food market. It is imperative to absorb and develop deep-processed chestnut foods ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10A23L33/15A23L33/155A23L33/16
Inventor 陈文烜郜海燕朱梦矣陈杭君毛金林周拥军杨剑婷
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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