Stabilizer for improving stability of Chinese chestnut sauce, preparation method of stabilizer and application of stabilizer in improving properties of Chinese chestnut sauce

Abstract

The invention relates to the field of food, in particular to a stabilizer for improving the stability of Chinese chestnut sauce, a preparation method of the stabilizer and application of the stabilizer in improving the properties of the Chinese chestnut sauce. In the stabilizer, trehalose has good water binding capacity and can reduce the water activity in a system and hinder recrystallization of starch, and hydroxyl groups of trehalose molecules can interact with the starch to form a stable structure and hinder movement of water molecules, so that the stability of the Chinese chestnut sauce is improved; palmitic acid in the palm oil is a saturated fatty acid, can maintain relatively high fatty acid unsaturated index and fatty acid unsaturation degree of the Chinese chestnut sauce, can relieve peroxidation of the Chinese chestnut sauce, effectively maintains integrity and stability of the Chinese chestnut sauce, and delays occurrence of browning of the Chinese chestnut sauce; sodium alginate and xanthan gum have good film-forming properties, and can effectively limit internal and external gas exchange and isolate microorganisms. Therefore, the stabilizer provided by the invention can improve the stability of the Chinese chestnut sauce.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a stabilizer for improving the stability of chestnut paste, a preparation method thereof, and an application thereof in improving the properties of chestnut paste. Background Art

[0002] Chestnut, also known as chestnut, belongs to the Fagaceae family and is known as the "king of dried fruits". It is one of the world's famous dried fruits. Chestnut has a high economic value. As a nut food, it is sweet and fragrant, rich in nutritional value, rich in starch, protein, fat, and contains a variety of vitamins, inorganic salts, unsaturated fatty acids and flavonoids, etc. It also has a strong health care effect. The starch contained in chestnuts is not only a nutrient, but also can enhance the body's immune ability. Traditional Chinese medicine believes that chestnuts have the functions of nourishing the stomach and spleen, nourishing the kidneys and strengthening the tendons, activating blood circulation, and stopping bleeding. The unsaturated fatty acids and multiple vitamins contained in chestnuts have certain therapeutic effects on coronary heart disease, arteriosclerosis and other diseases, and are very good nutritional tonics. Therefore, chestnuts are both fruits and tonics with health functions.

[0003] Chestnuts can be used in food processing. Chestnuts can be eaten raw or fried. Sugar-fried chestnuts are fragrant and delicious. At present, the deep-processed chestnut products on the domestic market mainly include cooked chestnut kernels, canned chestnuts in syrup, chestnut powder, chestnut beverages and chestnut preserves, but there are few reports on chestnut sauce developed using chestnuts. Therefore, a chestnut sauce with high stability and anti-aging is developed to meet people's demand for chestnut sauce and improve the economic benefits of chestnuts.

[0004] Starch occupies most of the composition of chestnuts and is a key factor affecting the processing properties, quality and nutritional functions of chestnuts and their products. The nutritional functions and food processing quality of chestnut starch are essentially determined by the structure of starch. Chestnut paste is deeply loved by consumers for its unique flavor and taste, but during storage, its hardness gradually increases with the increase of storage time, resulting in a deterioration in its taste. This is mainly attributed to the aging of chestnut starch gelatinized during the cooking process as the storage time increases, which in turn increases the hardness of the chestnut paste. At present, enzyme preparations, emulsifiers, and hydrophilic colloids are added to inhibit starch aging, but the effect is not significant. At present, there is an urgent need to develop a green and natural chestnut processing method that can ensure the quality of chestnut paste while maintaining its nutritional value to a greater extent. Summary of the invention

[0005] The purpose of the present invention is to provide a stabilizer for improving the stability of chestnut paste, a preparation method thereof, and an application in improving the properties of chestnut paste, so as to solve the problems existing in the above-mentioned prior art. The chestnut paste prepared by using the stabilizer provided by the present invention has good quality and can also maintain the nutritional value of chestnuts to the greatest extent.

[0006] To achieve the above object, the present invention provides the following solutions:

[0007] The present invention provides a stabilizer for improving the stability of chestnut paste, wherein the stabilizer is composed of the following components in parts by weight:

[0008] 12-18 parts of trehalose, 12-18 parts of palm oil, 0.5-1.5 parts of sodium alginate and 0.1-0.2 parts of xanthan gum.

[0009] Preferably, the stabilizer is composed of the following components in parts by mass:

[0010] 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0011] The present invention provides a method for preparing the stabilizer, comprising the steps of mixing the trehalose, the palm oil, the sodium alginate and the xanthan gum, and then performing ultrasonic treatment to obtain the stabilizer.

[0012] Preferably, the ultrasonic treatment time is 10-20 min and the power is 600W.

[0013] The present invention provides application of the above stabilizer in preparing chestnut paste.

[0014] The present invention provides application of the above stabilizer in improving the properties of chestnut paste.

[0015] Preferably, the properties include hardness, color and moisture distribution.

[0016] The present invention provides a chestnut paste, which is composed of the following raw materials in parts by weight:

[0017] 90-110 parts of chestnut kernels and 24.6-37.7 parts of the above-mentioned stabilizer.

[0018] The present invention provides a method for preparing the above-mentioned chestnut paste, comprising the following steps:

[0019] Pre-treating and pulping the chestnut kernels in sequence to obtain chestnut pulp;

[0020] The obtained chestnut pulp is mixed with the above-mentioned stabilizer, and then homogenized and fried to obtain the chestnut paste.

[0021] Further preferably, the pretreatment includes the step of high-pressure steaming the chestnut kernels.

[0022] Further preferably, the high pressure cooking time is 25 minutes and the pressure is 90-100 kPa.

[0023] Further preferably, during the high-pressure cooking, the mass ratio of the chestnut kernels to water is 1:2.

[0024] Further preferably, the beating treatment time is 2-3 minutes.

[0025] Further preferably, when the beating treatment is performed, the mass ratio of the cooked chestnut kernels obtained by high-pressure cooking to water is 1:1.

[0026] Further preferably, the homogenization time is 3-7 min.

[0027] More preferably, the frying temperature is 130° C. and the frying time is 15 min.

[0028] In the method for preparing chestnut paste provided by the present invention, chestnut kernels are steamed under high pressure so that the inside of the chestnut tissue is fully cracked under high pressure. Adding a stabilizer obtained by ultrasonic treatment can effectively prevent starch aging, significantly reduce the loss of water in the chestnut paste, and inhibit the hardening and browning of the chestnut paste, thereby improving the anti-aging performance of the chestnut paste.

[0029] The present invention provides a method for improving the properties of chestnut paste, comprising the following steps:

[0030] After pre-treating and pulping the chestnut kernels in sequence, chestnut pulp is obtained;

[0031] The obtained chestnut pulp is mixed with the above-mentioned stabilizer, and then homogenized and fried.

[0032] Further preferably, the properties include hardness, color and moisture distribution.

[0033] Further preferably, the pretreatment includes the step of high-pressure steaming the chestnut kernels.

[0034] Further preferably, the high pressure cooking time is 25 minutes and the pressure is 90-100 kPa.

[0035] Further preferably, during the high-pressure cooking, the mass ratio of the chestnut kernels to water is 1:2.

[0036] Further preferably, the beating treatment time is 2-3 minutes.

[0037] Further preferably, when the beating treatment is performed, the mass ratio of the cooked chestnut kernels obtained by high-pressure cooking to water is 1:1.

[0038] Further preferably, the homogenization time is 3-7 min.

[0039] More preferably, the frying temperature is 130° C. and the frying time is 15 min.

[0040] The present invention discloses the following technical effects:

[0041] The present invention provides a stabilizer for improving the stability of chestnut paste, in which trehalose has good water holding capacity, can reduce the water activity in the system, hinder starch recrystallization, and the hydroxyl group of the trehalose molecule can interact with starch and form a stable structure, hindering the movement of water molecules, thereby improving the stability of chestnut paste; palmitic acid contained in palm oil is a saturated fatty acid, and the increase in its content can maintain a higher chestnut paste fatty acid unsaturation index and fatty acid unsaturation, can reduce the peroxidation of chestnut paste, effectively maintain the integrity and stability of chestnut paste, and delay the occurrence of chestnut paste browning; sodium alginate and xanthan gum have good film-forming properties, and after absorbing water and swelling to form a film, they can effectively limit the gas exchange inside and outside and isolate microorganisms. Therefore, the stabilizer provided by the present invention can improve the stability of chestnut paste, which is specifically embodied in: it can significantly hinder the movement of water molecules in chestnut paste, reduce water loss, delay the increase in chestnut paste hardness, and inhibit chestnut paste browning. The present invention also provides a chestnut paste with high stability and anti-aging properties and a preparation method thereof. The chestnut kernels are steamed under high pressure to fully lyse the chestnut tissues under high pressure. Adding a stabilizer obtained by ultrasonic treatment can effectively prevent starch aging, significantly reduce the loss of water in the chestnut paste, and delay the hardening and browning of the chestnut paste, thereby improving the anti-aging properties of the chestnut paste.

[0042] At the same time, the invention also solves the problem that the chestnut paste products made by traditional technology have bad taste and are easy to age and brown. The chestnut paste prepared by the invention has a typical sweet chestnut smell, is oily and delicate, and has good taste and appearance. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0044] Figure 1 This is a graph showing the change in hardness of chestnut paste with storage time;

[0045] Figure 2 This is a graph showing the change of the browning index of chestnut paste with storage time;

[0046] Figure 3 is the T2 relaxation time spectrum of Example 3 during storage;

[0047] Figure 4 is the T2 relaxation time spectrum of Comparative Example 3 during storage;

[0048] Figure 5 is the T2 relaxation time spectrum of Comparative Example 5 during storage;

[0049] Figure 6 It is the T2 relaxation time spectrum of comparative example 8 during storage. DETAILED DESCRIPTION

[0050] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0051] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0052] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0053] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0054] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0055] Example 1

[0056] A stabilizer for improving the stability of chestnut paste consists of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0057] The preparation method of the stabilizer comprises the following steps: mixing trehalose, palm oil, sodium alginate and xanthan gum, and then subjecting the mixture to ultrasonic treatment at 600W for 15 minutes to obtain the stabilizer.

[0058] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.15 parts of a stabilizer prepared by the above method.

[0059] The preparation method of chestnut paste is as follows:

[0060] (1) mixing 100 parts of the screened chestnut kernels with water in a mass ratio of 1:2, adding the mixture into a high pressure cooking pot and cooking the mixture for 25 minutes at a pressure of 90-100 kPa to obtain cooked chestnut kernels;

[0061] (2) mixing cooked chestnut kernels and water in a mass ratio of 1:1, adding the mixture into a food processor, and homogenizing the mixture in the food processor for 2-3 minutes to obtain chestnut slurry;

[0062] (3) Mix the chestnut pulp and stabilizer, and homogenize them with a homogenizer for 3 minutes to mix them evenly;

[0063] (4) Pour the mixed slurry into a non-stick pan, set the pan temperature to 130° C., and stir-fry for 15 minutes to obtain chestnut paste.

[0064] Example 2

[0065] A stabilizer for improving the stability of chestnut paste consists of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0066] The preparation method of the stabilizer comprises the following steps: mixing trehalose, palm oil, sodium alginate and xanthan gum, and then subjecting the mixture to ultrasonic treatment at 600W for 15 minutes to obtain the stabilizer.

[0067] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.15 parts of a stabilizer prepared by the above method.

[0068] The preparation method of chestnut paste is as follows:

[0069] (1) mixing 100 parts of the screened chestnut kernels with water in a mass ratio of 1:2, adding the mixture into a high pressure cooking pot and cooking the mixture for 25 minutes at a pressure of 90-100 kPa to obtain cooked chestnut kernels;

[0070] (2) mixing cooked chestnut kernels and water in a mass ratio of 1:1, adding the mixture into a food processor, and homogenizing the mixture in the food processor for 2-3 minutes to obtain chestnut slurry;

[0071] (3) Mix the chestnut pulp and stabilizer, and homogenize them with a homogenizer for 5 minutes to mix them evenly;

[0072] (4) Pour the mixed slurry into a non-stick pan, set the pan temperature to 130° C., and stir-fry for 15 minutes to obtain chestnut paste.

[0073] Example 3

[0074] A stabilizer for improving the stability of chestnut paste consists of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0075] The preparation method of the stabilizer comprises the following steps: mixing trehalose, palm oil, sodium alginate and xanthan gum, and then subjecting the mixture to ultrasonic treatment at 600W for 15 minutes to obtain the stabilizer.

[0076] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.15 parts of a stabilizer prepared by the above method.

[0077] The preparation method of chestnut paste is as follows:

[0078] (1) mixing 100 parts of the screened chestnut kernels with water in a mass ratio of 1:2, adding the mixture into a high pressure cooking pot and cooking the mixture for 25 minutes at a pressure of 90-100 kPa to obtain cooked chestnut kernels;

[0079] (2) mixing cooked chestnut kernels and water in a mass ratio of 1:1, adding the mixture into a food processor, and homogenizing the mixture in the food processor for 2-3 minutes to obtain chestnut slurry;

[0080] (3) Mix the chestnut pulp and stabilizer, and homogenize them with a homogenizer for 7 minutes until they are evenly mixed;

[0081] (4) Pour the mixed slurry into a non-stick pan, set the pan temperature to 130° C., and stir-fry for 15 minutes to obtain chestnut paste.

[0082] Comparative Example 1

[0083] A stabilizer consists of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0084] The preparation method of the stabilizer comprises the following steps: mixing trehalose, palm oil, sodium alginate and xanthan gum, and stirring for 3-5 minutes to obtain the stabilizer.

[0085] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.15 parts of a stabilizer prepared by the above method.

[0086] The preparation method of chestnut paste is as follows:

[0087] (1) mixing 100 parts of the screened chestnut kernels with water in a mass ratio of 1:2, adding the mixture into a high pressure cooking pot and cooking the mixture for 25 minutes at a pressure of 90-100 kPa to obtain cooked chestnut kernels;

[0088] (2) mixing cooked chestnut kernels and water in a mass ratio of 1:1, adding the mixture into a food processor, and homogenizing the mixture in the food processor for 2-3 minutes to obtain chestnut slurry;

[0089] (3) Mix the chestnut pulp and stabilizer and stir for 3-5 minutes to mix evenly;

[0090] (4) Pour the mixed slurry into a non-stick pan, set the pan temperature to 130° C., and stir-fry for 15 minutes to obtain chestnut paste.

[0091] Comparative Example 2

[0092] A stabilizer consists of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0093] The preparation method of the stabilizer comprises the following steps: mixing trehalose, palm oil, sodium alginate and xanthan gum, and then subjecting the mixture to ultrasonic treatment at 600W for 10 minutes to obtain the stabilizer.

[0094] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.15 parts of a stabilizer prepared by the above method.

[0095] The preparation method of chestnut paste is the same as that of comparative example 1

[0096] Comparative Example 3

[0097] A stabilizer consists of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0098] The preparation method of the stabilizer comprises the following steps: mixing trehalose, palm oil, sodium alginate and xanthan gum, and then subjecting the mixture to ultrasonic treatment at 600W for 15 minutes to obtain the stabilizer.

[0099] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.15 parts of a stabilizer prepared by the above method.

[0100] The preparation method of chestnut paste is the same as that of Comparative Example 1.

[0101] Comparative Example 4

[0102] A stabilizer consists of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0103] The preparation method of the stabilizer comprises the following steps: mixing trehalose, palm oil, sodium alginate and xanthan gum, and then subjecting the mixture to ultrasonic treatment at 600W for 20 minutes to obtain the stabilizer.

[0104] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.15 parts of a stabilizer prepared by the above method.

[0105] The preparation method of chestnut paste is the same as that of Comparative Example 1.

[0106] Comparative Example 5

[0107] A stabilizer consists of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0108] The preparation method of the stabilizer comprises the following steps: mixing trehalose, palm oil, sodium alginate and xanthan gum, and treating the mixture under a microwave power of 600 W for 40 seconds to obtain the stabilizer.

[0109] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.15 parts of a stabilizer prepared by the above method.

[0110] The preparation method of chestnut paste is the same as that of Comparative Example 1.

[0111] Comparative Example 6

[0112] A stabilizer consists of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0113] The preparation method of the stabilizer comprises the following steps: mixing trehalose, palm oil, sodium alginate and xanthan gum, and treating the mixture under a microwave power of 600 W for 50 seconds to obtain the stabilizer.

[0114] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.15 parts of a stabilizer prepared by the above method.

[0115] The preparation method of chestnut paste is the same as that of Comparative Example 1.

[0116] Comparative Example 7

[0117] A stabilizer consists of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0118] The preparation method of the stabilizer comprises the following steps: mixing trehalose, palm oil, sodium alginate and xanthan gum, and treating the mixture under a microwave power of 600 W for 60 seconds to obtain the stabilizer.

[0119] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.15 parts of a stabilizer prepared by the above method.

[0120] The preparation method of chestnut paste is the same as that of Comparative Example 1.

[0121] Comparative Example 8

[0122] A stabilizer consists of the following components in parts by mass: 15 parts of corn oil and 15 parts of white granulated sugar.

[0123] The preparation method of the stabilizer comprises the following steps: corn oil and white granulated sugar are mixed to obtain the stabilizer.

[0124] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 30 parts of stabilizers prepared by the above method.

[0125] The preparation method of chestnut paste is as follows:

[0126] (1) 100 parts of the screened chestnut kernels were mixed with water in a mass ratio of 1:2, and added into a common steamer and steamed for 25 minutes to obtain cooked chestnut kernels;

[0127] (2) mixing cooked chestnut kernels and water in a mass ratio of 1:1, adding the mixture into a food processor, and homogenizing the mixture in the food processor for 2-3 minutes to obtain chestnut paste;

[0128] (3) Mix the chestnut pulp and stabilizer and stir for 3-5 minutes to mix evenly;

[0129] (4) Pour the mixed slurry into a non-stick pan, set the pan temperature to 130° C., and stir-fry for 15 minutes to obtain chestnut paste.

[0130] Comparative Example 9

[0131] A stabilizer, comprising the following components in parts by weight:

[0132] 15 parts of corn oil, 15 parts of white sugar, 1 part of sodium alginate and 0.15 parts of xanthan gum.

[0133] The preparation method of the stabilizer comprises the following steps: corn oil, white sugar, sodium alginate and xanthan gum are mixed to obtain the stabilizer.

[0134] A chestnut paste is composed of the following raw materials: 100 parts of chestnut kernels and 31.5 parts of a stabilizer prepared by the above method.

[0135] The preparation method of chestnut paste is the same as that of Comparative Example 8.

[0136] 1. Texture analysis of chestnut paste

[0137] Take 25g of the chestnut paste prepared in Examples 1-3 and Comparative Examples 1-9 and evenly put them into the sub-bottles. When putting them in, try to make the fillings evenly distributed and avoid squeezing the fillings locally. Scrape and smooth the filling surface along the edge of the container. Cover the surface with plastic wrap, tighten the lid, and seal and store at 4°C. Measure the texture at 1, 3, 7, and 14 days. Take the sample out of the refrigerator before each measurement and balance it at room temperature for 3 hours. Use a texture analyzer to measure the whole texture. The probe is P / 36R. The test conditions are pre-measurement speed 2mm / sec, test speed 2mm / sec, post-measurement speed 2mm / sec, and compression deformation rate 30%. Repeat the measurement 5 times for each sample and take the average value.

[0138] 2. Determination of browning index of chestnut paste

[0139] The color of the chestnut paste is formed during the production process. The color of the chestnut paste prepared in Examples 1-3 and Comparative Examples 1-9 will also change during storage. Therefore, the color of the chestnut paste was measured at 1, 3, 7, and 14 days, and the sample was taken out of the refrigerator before each measurement and equilibrated at room temperature for 3 hours. The L* (brightness), a* (redness), and b* (yellowness) values ​​of the chestnut paste were measured using a colorimeter. The browning index (BI) is used to represent the color properties of the chestnut paste, and the calculation method is as follows:

[0140]

[0141] 3. Determination of moisture distribution of chestnut paste

[0142] The chestnut paste taken out after refrigeration at 4°C for 1, 3, 7, and 14 days was placed in a sample injection bottle with the sample mass maintained (4.0±0.005g). After being placed at room temperature, the spin-spin relaxation time T of the sample was collected using the LF-NMR software multi-pulse echo sequence Carr-Purcell-MeiboomGill (CPMG), and the inversion spectrum of T2 was obtained using the inversion software. The corresponding parameters were set as follows: proton resonance frequency 21MHz, sampling frequency 200kHz, sampling waiting time 8000ms, 180° pulse width 12.24us, number of echoes 800, echo time 0.1ms, and cumulative number 8. The sample was placed in a low-field nuclear magnetic 40mm detector, and the chestnut paste prepared in Example 3, Comparative Example 3, Comparative Example 5 and Comparative Example 8 was measured for transverse time using the CPMG column with the above parameters. The inversion spectrum of bound water, non-flowing water, and free water was obtained through inversion analysis.

[0143] 4. Experimental results

[0144] 4.1. Results of chestnut paste texture test

[0145] The change in chestnut paste hardness is an important indicator of the degree of starch aging. The increase in hardness with storage time means that the sample is gradually aging. Figure 1 As shown in the figure, with the extension of storage time, the hardness of all chestnut paste samples increased significantly, indicating that the samples gradually aged during storage, but the hardness increase rate of different samples was different. Figure 1 It can be seen that there are significant differences between different embodiments and comparative examples. Figure 1 From the change trend in the hardness of Example 3, the hardness change is the smallest and the hardness is the lowest. At the same time, the hardness of all the examples is reduced compared with that of Comparative Example 8, indicating that the addition of trehalose, palm oil, sodium alginate and xanthan gum to the chestnut kernels after high-pressure cooking has a good synergistic effect to inhibit the aging of chestnut paste and improve the stability of chestnut paste.

[0146] 4.2. Results of chestnut paste browning index determination

[0147] The color of chestnut paste is formed during the production process. The color of chestnut paste will also change during storage. The color change of chestnut paste directly affects its commercial properties. The higher the browning index, the greater the degree of browning. Figure 2 As shown, with the extension of storage time, the browning index of chestnut paste in different treatment groups gradually increased, and the surface color gradually developed from bright yellow to yellowish brown. The browning index of comparative example 8 increased the fastest and was always at the highest level. The browning index increased by 13.54% within 14 days of storage. All embodiments significantly inhibited the browning of chestnut paste, and embodiment 3 had a significant inhibitory effect. This may be due to the fact that the amino group in the added trehalose has a certain reducing property, which can, to a certain extent, scavenge the active oxygen free radicals in the chestnut paste, thereby reducing the degree of peroxidation of the chestnut paste and preventing discoloration. Palmitic acid contained in palm oil is a saturated fatty acid. The increase in its content can maintain a higher unsaturated index and degree of fatty acid unsaturation of chestnut paste, reduce peroxidation, effectively maintain the integrity and compartmentalization function of chestnut paste, and delay the occurrence of browning of chestnut paste. Sodium alginate and xanthan gum have good film-forming properties. After they absorb water and swell to form a film, they can effectively limit the gas exchange inside and outside and isolate microorganisms.

[0148] 4.3. Results of chestnut paste moisture distribution test

[0149] Nuclear magnetic resonance imaging reveals the distribution and migration of water in samples during aging. By studying the changes in water in samples, starch aging in food can be studied. T2 relaxation time reflects the degree of freedom of water, the binding state of water in each state and the degree of free movement. The water distribution of chestnut paste at different storage times is shown in Figure 2. Figure 3-Figure 6 And as shown in Table 1.

[0150] The T2 relaxation time is generally distributed between 0.1-1000ms, among which there will be three characteristic peaks, representing T 21 , T 22 , T23 , where T 21 The spin relaxation time of water molecules is distributed between 0.01-1.0ms. Water molecules in this range represent water molecules that are tightly bound and are called bound water. 22 The spin relaxation time of T is distributed between 1-10ms. The water molecules in this range are bound with smaller bond energy and have slightly poorer binding ability, and are generally considered to be water that is not easy to flow. 23 The spin relaxation time of water is distributed between 10-1000ms, that is, water that is not tightly bound, which is usually called free water.

[0151] Depend on Figure 3-Figure 6 As shown in Table 1, the relaxation time T of Example 3 is 21 , T 22 The spin relaxation time significantly decreased with the increase of storage time. The spin relaxation time represents the degree of binding of water molecules in the sample, and a lower spin relaxation time represents the tight binding of water molecules in the sample. This phenomenon shows that with the increase of storage time, the binding between starch and water molecules is strengthened, resulting in the restriction of water mobility. In addition, the addition of trehalose, palm oil, sodium alginate, and xanthan gum significantly reduced the T2 relaxation time, which shows that chestnut paste has a stronger binding force on water molecules and reduces the mobility of water molecules. A of Example 3 21 , A 22 It is higher than that of comparative example 8, which shows that the addition of trehalose, palm oil, sodium alginate and xanthan gum can increase the moisture content of each component in the sample, and the hydroxyl groups in the additives combine with water to form hydrogen bonds, which reduces the flow of water and also reduces the loss of water, thereby achieving the purpose of inhibiting aging and enhancing the stability of chestnut paste.

[0152] Table 1 Changes in relaxation spectrum parameters of chestnut paste during storage at 4℃ for 0-14 days

[0153]

[0154] Note: Different lowercase letters indicate significant differences (p<0.05).

[0155] In summary, by measuring the texture, color and moisture distribution of chestnut paste with different recipes, it can be seen from the results that Example 3 can significantly reduce the moisture loss of chestnut paste and inhibit the hardening and browning of chestnut paste.

[0156] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A stabilizer for improving the stability of chestnut paste, characterized in that: The stabilizer is composed of the following components in parts by mass: 12-18 parts of trehalose, 12-18 parts of palm oil, 0.5-1.5 parts of sodium alginate and 0.1-0.2 parts of xanthan gum.

2. The stabilizer according to claim 1, characterized in that The stabilizer is composed of the following components in parts by mass: 15 parts of trehalose, 15 parts of palm oil, 1 part of sodium alginate and 0.15 parts of xanthan gum.

3. The method for preparing the stabilizer according to claim 1 or 2, characterized in that: The method comprises the steps of mixing the trehalose, the palm oil, the sodium alginate and the xanthan gum, and then performing ultrasonic treatment to obtain the stabilizer.

4. The preparation method according to claim 3, characterized in that: The ultrasonic treatment lasts for 10-20 minutes and the power is 600W.

5. Use of the stabilizer according to claim 1 or 2 in the preparation of chestnut paste.

6. Use of the stabilizer according to claim 1 or 2 in improving the properties of chestnut paste.

7. The use according to claim 6, characterized in that: Such properties include firmness, color and moisture distribution.

8. A chestnut paste, characterized in that: The chestnut paste is composed of the following raw materials in parts by weight: 90-110 parts of chestnut kernels and 24.6-37.7 parts of the stabilizer according to claim 1 or 2.

9. The method for preparing chestnut paste according to claim 8, characterized in that: The following steps are involved: Pre-treating and pulping the chestnut kernels in sequence to obtain chestnut pulp; The obtained chestnut pulp is mixed with the stabilizer according to claim 1 or 2, and then homogenized and fried to obtain the chestnut paste.

10. A method for improving the properties of chestnut paste, characterized in that: The following steps are involved: After pre-treating and pulping the chestnut kernels in sequence, chestnut pulp is obtained; The obtained chestnut pulp is mixed with the stabilizer according to claim 1 or 2, and then homogenized and fried.

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