A preparation method of freshly ground chestnut pulp

Abstract

The present invention relates to the technical field of preparing freshly ground chestnut pulp, and discloses a method for preparing freshly ground chestnut pulp, wherein the preparation steps include selecting chestnut raw materials, freezing treatment, peeling, crushing, wet grinding, filtering, enzymatic treatment, seasoning, sterilization and packaging, wherein the chestnut raw materials are selected as the "Yanshan Zaofeng" chestnut variety with high sugar content and low tannin content. The method for preparing freshly ground chestnut pulp optimizes the quality of raw materials and improves the utilization rate and safety of raw materials by selecting the "Yanshan Zaofeng" chestnut variety with high sugar content and low tannin content and freezing treatment, ensures the uniformity and consistency of raw materials through efficient peeling and crushing treatment, and provides a good foundation for subsequent processing, ensures the fineness and uniformity of chestnut pulp through wet grinding, and improves the taste of the product, and significantly improves the flavor and nutritional value of chestnut pulp through enzymatic treatment, and extends the shelf life of the product.

Description

Technical Field

[0001] The invention relates to the technical field of freshly ground chestnut pulp preparation, in particular to a method for preparing freshly ground chestnut pulp. Background Art

[0002] The method for preparing freshly ground chestnut pulp is a method for preparing high-quality chestnut pulp with a long shelf life by selecting high-quality chestnut raw materials, and performing freezing treatment, peeling, crushing, wet grinding, filtering, enzymatic treatment, seasoning, sterilization and packaging.

[0003] However, traditional methods often do not strictly select chestnut varieties, resulting in uneven raw material quality, affecting the taste and nutritional value of the final product. In addition, in traditional methods, the ground chestnut pulp has a large particle size, a rough taste, and poor uniformity. At the same time, in traditional methods, the freezing treatment of chestnuts is not standardized, which may lead to excessive cell activity and a large loss of nutrients, seriously affecting the quality and market competitiveness of the final product. Summary of the invention

[0004] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A method for preparing freshly ground chestnut pulp, the preparation steps comprising:

[0007] The chestnut raw materials are selected, frozen, peeled, crushed, wet-milled, filtered, enzymatically treated, seasoned, sterilized and packaged.

[0008] As a further solution of the present invention: the chestnut raw material is selected from the "Yanshan Zaofeng" chestnut variety with high sugar content and low tannin content, the freezing treatment temperature is -20°C, the duration is 12 hours, and the frozen chestnuts should be peeled immediately to maintain their freshness and nutritional components.

[0009] As a further solution of the present invention: the loss rate in the peeling process does not exceed 5%, and the peeled chestnuts should be immediately subjected to the next step of crushing treatment to prevent oxidation and deterioration. A hammer crusher is used in the crushing, the crusher speed is 1200rpm, the crushing time is 3 minutes, and the crushed chestnuts should be in small pieces without large particles remaining.

[0010] As a further solution of the present invention: in the wet grinding, the crushed chestnuts are added with purified water, the ratio of water to chestnuts is 1:1, and the grinding is performed using a colloid mill;

[0011] The colloid mill rotates at 2500 rpm, the grinding time is 10 minutes, the average particle size of the outlet material is less than 10 microns, and the temperature is maintained at 30-40°C during the grinding process to prevent overheating and loss of nutrients.

[0012] As a further solution of the present invention: a multi-stage filter is used in the filtration, the aperture of the first-stage filter is 100 mesh, the aperture of the second-stage filter is 200 mesh, and the chestnut pulp after filtration should be clear and transparent without obvious particles.

[0013] As a further scheme of the present invention: in the enzymatic hydrolysis treatment, the filtered chestnut pulp is heated to 45°C, and a composite enzyme preparation of α-amylase and protease is added, the enzyme addition amount is 0.2% of the chestnut weight, and the enzymatic hydrolysis time is 1.5 hours. Continuous stirring is required during the enzymatic hydrolysis process to ensure that the enzyme fully acts. The chestnut pulp after enzymatic hydrolysis should have a significant flavor improvement.

[0014] As a further solution of the present invention: in the seasoning, vanilla extract and xylitol are added as needed, the added amount of vanilla extract is 0.1%, and the added amount of xylitol is 2%. After seasoning, it should be fully stirred to ensure consistent flavor.

[0015] As a further solution of the present invention: in the sterilization step, ultra-high temperature instantaneous sterilization (UHT) equipment is used for sterilization treatment, the sterilization temperature is 135°C, and the duration is 4 seconds. The sterilized chestnut pulp is immediately aseptically filled, packaged in food-grade plastic bottles, and sealed using heat sealing technology to ensure good sealing and sterile storage.

[0016] As a further solution of the present invention: the wet grinding also includes:

[0017] The ground chestnut pulp is tested by a particle size analyzer to ensure that the average particle size is less than 10 microns to ensure the fineness and taste of the pulp.

[0018] As a further embodiment of the present invention: the enzymatic hydrolysis process further comprises:

[0019] After the enzymatic hydrolysis is completed, the chestnut pulp is cooled to room temperature and then subjected to subsequent seasoning and sterilization treatments to prevent the effects of high temperature on the enzymatic hydrolysis products.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] By selecting the "Yanshan Zaofeng" chestnut variety with high sugar content and low tannin content and freezing it, the quality of the raw materials is optimized, the utilization rate and safety of the raw materials are improved, and through efficient peeling and crushing, the uniformity and consistency of the raw materials are ensured, providing a good foundation for subsequent processing. Through wet grinding, the fineness and uniformity of the chestnut pulp are ensured, and the taste of the product is improved. Through enzymatic treatment, the flavor and nutritional value of the chestnut pulp are significantly improved, and the shelf life of the product is extended. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The present invention is a schematic flow chart of the steps of a method for preparing freshly ground chestnut pulp;

[0023] Figure 2 The figure is a schematic diagram showing the comparison and discount of experimental data in a method for preparing freshly ground chestnut pulp. DETAILED DESCRIPTION

[0024] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and understandable, the specific implementation modes of the present invention are described in detail below in conjunction with the accompanying drawings.

[0025] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0026] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0027] Example

[0028] See also Figure 1-2 , is an embodiment of the present invention, which provides a method for preparing freshly ground chestnut pulp, and the specific steps are as follows:

[0029] Step 1: Select chestnut raw materials: Select the "Yanshan Zaofeng" chestnut variety with high sugar content and low tannin content to ensure the high quality of the raw materials. Select the same number of chestnuts in each group, weighing 500 grams, and use a near-infrared spectrometer (NIR) to detect the sugar and tannin content of the chestnuts to ensure that they meet the standards;

[0030] Sugar content: According to NIR testing, ordinary chestnuts are 15%, and Yanshan Zaofeng is 20%;

[0031] Tannin content: According to NIR testing, the content of tannin in ordinary chestnuts is 1.5%, and that in Yanshan Zaofeng is 0.5%;

[0032] Step 2: Freezing treatment: Freeze the chestnuts at -20°C for 12 hours. During the freezing process, check the temperature of the freezer every 4 hours to ensure that the temperature is constant at -20°C. Freezing treatment helps to reduce the cell activity of the chestnuts, reduce nutrient loss during processing, kill microorganisms in the chestnuts, and improve the safety of subsequent processing;

[0033] Freezing temperature: -20℃;

[0034] Freezing time: 12 hours;

[0035] Step 3: Peeling: Take out the frozen chestnuts and use a peeling machine to peel them. During the peeling process, record the weight before and after peeling to ensure that the peeling loss rate does not exceed 5%. The peeled chestnuts should be immediately crushed to avoid being exposed to the air for too long to reduce the risk of oxidation and deterioration.

[0036] Peeling loss rate: 10% in the control group and 5% in the experimental group;

[0037] Step 4: Crushing: Put the peeled chestnuts into a hammer crusher, set the crusher speed to 1200rpm, and the crushing time to 3 minutes. During the crushing process, check the crushing status every 1 minute to ensure that the chestnuts are evenly crushed into small pieces without large particles remaining. The crushed chestnuts are in small pieces, which is convenient for subsequent wet grinding.

[0038] Crusher speed: 1200rpm;

[0039] Crushing time: 3 minutes;

[0040] Step 5, wet grinding: add pure water to the crushed chestnuts, the ratio of water to chestnuts is 1:1, that is, 500 grams of chestnuts are added to 500 milliliters of pure water, and the mixture is poured into the colloid mill. The speed of the colloid mill is set to 2500rpm and the grinding time is 10 minutes. During the grinding process, a thermometer is used to monitor the temperature to ensure that the temperature is maintained at 30-40°C to prevent overheating and loss of nutrients. After the grinding is completed, the ground chestnut pulp is tested with a particle size analyzer to ensure that the average particle size is less than 10 microns;

[0041] Water to chestnut ratio: 1:1;

[0042] Colloid mill speed: 2500rpm;

[0043] Grinding time: 10 minutes;

[0044] Grinding temperature: 35°C;

[0045] Particle size after grinding: 20 μm for the control group and 10 μm for the experimental group;

[0046] Step 6. Filtration: Pour the ground chestnut pulp into a multi-stage filter. The aperture of the first-stage filter is 100 mesh, and the aperture of the second-stage filter is 200 mesh. During the filtration process, use a pressure pump to maintain a stable filtration pressure to ensure that the filtered chestnut pulp is clear and transparent without obvious particles.

[0047] The aperture of the first filter: 100 mesh;

[0048] Second stage filter mesh aperture: 200 mesh;

[0049] Step 7, enzymatic hydrolysis: heat the filtered chestnut pulp to 45°C, use a thermometer to monitor the temperature to ensure that the temperature is stable at 45°C, add a composite enzyme preparation of α-amylase and protease, the enzyme addition amount is 0.2% of the weight of the chestnut, that is, 1 gram of enzyme preparation, during the enzymatic hydrolysis, use a stirrer to stir continuously to ensure that the enzyme is evenly distributed and improve the enzymatic hydrolysis effect. The enzymatic hydrolysis time is 1.5 hours. After the enzymatic hydrolysis is completed, the chestnut pulp is cooled to room temperature, and then subsequent seasoning and sterilization treatment are carried out;

[0050] Enzymatic hydrolysis temperature: 45℃;

[0051] Enzyme addition amount: 0.2%;

[0052] Enzymatic hydrolysis time: 2 hours for the control group and 1.5 hours for the experimental group;

[0053] Step 8, seasoning: add vanilla extract and xylitol as needed, the amount of vanilla extract added is 0.1%, i.e. 0.5 g of vanilla extract, and the amount of xylitol added is 2%, i.e. 10 g of xylitol. After seasoning, use a blender to fully mix to ensure consistent flavor;

[0054] Vanilla extract added: 0.1%;

[0055] Xylitol addition amount: 2%;

[0056] Step 9, sterilization and packaging: Use ultra-high temperature instantaneous sterilization (UHT) equipment for sterilization, the sterilization temperature is 135°C, the duration is 4 seconds, the chestnut pulp after sterilization is immediately aseptically filled, packaged in food-grade plastic bottles, and sealed with heat sealing technology to ensure good sealing and sterile storage;

[0057] Sterilization temperature: 135℃;

[0058] Sterilization time: 4 seconds.

[0059] Comparison data table of freshly ground chestnut pulp preparation methods:

[0060] Parameter name Control group (existing technology) Experimental group (the present invention) Raw material types Common chestnut "Yanshan Early Harvest" Peeling loss rate (%) 10 5 Grinding particle size (micrometer) 20 10 Enzymatic hydrolysis time (hours) 2 1.5 Taste rating (1-10 points) 6 8 Nutrient retention rate (%) 70 85 Shelf life (days) 30 60

[0061] Tabular data analysis:

[0062] The present invention selects the "Yanshan Zaofeng" chestnut variety with high sugar content and low tannin content, while the control group uses ordinary chestnuts, which not only improves the quality of the raw materials, but also provides a better basis for subsequent processing. The peeling loss rate of the present invention is only 5%, while the peeling loss rate of the control group is 10%. The lower peeling loss rate means higher raw material utilization, reduced waste, and improved economic benefits. The grinding particle size of the present invention is 10 microns, while the grinding particle size of the control group is 20 microns. The finer particle size makes the chestnut pulp more delicate and uniform, and tastes better. The enzymolysis time of the present invention is 1.5 hours, while the enzymolysis time of the control group is 2 hours. The shorter enzymolysis time not only improves production efficiency, but also reduces possible adverse reactions during the enzymolysis process, ensuring the quality of the product. The nutrient retention rate of the present invention is 85%, while the nutrient retention rate of the control group is 70%. The higher nutrient retention rate means that the chestnut pulp of the present invention better retains the nutritional value of chestnuts during processing, and is healthier and more nutritious.

[0063] In summary, the method for preparing freshly ground chestnut pulp of the present invention shows significant advantages in many aspects such as raw material selection, peeling loss rate, grinding particle size, enzymatic hydrolysis time, taste score, nutrient retention rate and shelf life. The data fully proves the innovation and practicality of the present invention, and is suitable for large-scale industrial production.

[0064] Importantly, it should be noted that the construction and arrangement of the present application shown in a plurality of different exemplary embodiments are only exemplary. Although only a few embodiments are described in detail in this disclosure, it should be readily understood by those who refer to this disclosure that many modifications are possible (e.g., the size, scale, structure, shape and proportion of various elements, and parameter values ​​(e.g., temperature, pressure, etc.), installation arrangement, use of materials, color, directional changes, etc.) without substantially departing from the novel teachings and advantages of the subject matter described in the application. For example, the element shown as integrally formed can be composed of multiple parts or elements, the position of the element can be inverted or otherwise changed, and the nature or number or position of the discrete element can be changed or changed. Therefore, all such modifications are intended to be included in the scope of the present invention. The order or sequence of any process or method steps can be changed or reordered according to alternative embodiments. In the claims, any "device plus function" clause is intended to cover the structure of performing the function described herein, and is not only structurally equivalent but also equivalent structure. Without departing from the scope of the present invention, other replacements, modifications, changes and omissions can be made in the design, operating conditions and arrangement of the exemplary embodiments. Therefore, the invention is not limited to a specific embodiment, but extends to numerous modifications still falling within the scope of the appended claims.

[0065] Additionally, in order to provide a concise description of exemplary embodiments, all features of an actual embodiment (ie, those features that are not relevant to the best mode presently contemplated for carrying out the invention or those that are not relevant to implementing the invention) may not be described.

[0066] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0067] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A method for preparing freshly ground chestnut pulp, characterized in that: The preparation steps include: The chestnut raw materials are selected, frozen, peeled, crushed, wet-milled, filtered, enzymatically treated, seasoned, sterilized and packaged.

2. The method for preparing freshly ground chestnut pulp according to claim 1, characterized in that: The chestnut raw material is selected from the "Yanshan Zaofeng" chestnut variety with high sugar content and low tannin content. The temperature of the freezing treatment is -20°C and the duration is 12 hours.

3. The method for preparing freshly ground chestnut pulp according to claim 1, characterized in that: The loss rate during the peeling process does not exceed 5%, and the peeled chestnuts should be immediately subjected to the next step of crushing treatment, wherein a hammer crusher is used for the crushing, the crusher speed is 1200 rpm, and the crushing time is 3 minutes.

4. The method for preparing freshly ground chestnut pulp according to claim 1, characterized in that: In the wet grinding, the crushed chestnuts are added with purified water, the ratio of water to chestnuts is 1:1, and the crushed chestnuts are ground using a colloid mill; The colloid grinding speed is 2500rpm, the grinding time is 10 minutes, the average particle size of the outlet material is less than 10 microns, and the temperature is maintained at 30-40°C during the grinding process.

5. The method for preparing freshly ground chestnut pulp according to claim 1, characterized in that: A multi-stage filter is used in the filtration, the aperture of the first stage filter is 100 mesh, and the aperture of the second stage filter is 200 mesh.

6. The method for preparing freshly ground chestnut pulp according to claim 1, characterized in that: In the enzymatic hydrolysis treatment, the filtered chestnut pulp is heated to 45° C., and a composite enzyme preparation of α-amylase and protease is added. The enzyme addition amount is 0.2% of the chestnut weight. The enzymatic hydrolysis time is 1.5 hours, and continuous stirring is required during the enzymatic hydrolysis process.

7. The method for preparing freshly ground chestnut pulp according to claim 1, characterized in that: In the seasoning, vanilla extract and xylitol are added as needed, with the added amount of vanilla extract being 0.1% and the added amount of xylitol being 2%.

8. The method for preparing freshly ground chestnut pulp according to claim 1, characterized in that: In the sterilization step, ultra-high temperature instantaneous sterilization (UHT) equipment is used for sterilization treatment, the sterilization temperature is 135°C, and the duration is 4 seconds. The sterilized chestnut pulp is immediately aseptically filled, packaged in food-grade plastic bottles, and sealed using heat sealing technology.

9. The method for preparing freshly ground chestnut pulp according to claim 4, characterized in that: The wet grinding also includes: The ground chestnut pulp is tested by a particle size analyzer to ensure that the average particle size is less than 10 microns.

10. The method for preparing freshly ground chestnut pulp according to claim 6, characterized in that: The enzymatic hydrolysis treatment also includes: After the enzymatic hydrolysis is completed, the chestnut pulp is cooled to room temperature and then subjected to subsequent seasoning and sterilization treatments.

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