Artificial Chinese chestnuts and processing method thereof

Abstract

The invention discloses an artificial Chinese chestnut which comprises the following raw materials in parts by weight: 30-80 parts of large white beans, 30-80 parts of large black beans, 2.5-5 parts of white sugar, 2-4 parts of chocolate powder and 1.5-3 parts of powdered sugar mixed powder. According to the artificial Chinese chestnut formula, large white beans and large black beans are used as main raw materials, the taste, nutritional ingredients and the composition of powdered sugar mixed powder can be adjusted according to different proportions, the powdered sugar mixed powder comprises sugar, starch and spice powder, and the spice powder can be selected from vanilla powder, sweet potato powder, tomato powder, baking spice powder and the like. Moreover, the artificial Chinese chestnuts are subjected to high-pressure and high-temperature sterilization and disinfection and then are subjected to vacuum packaging, so that the artificial Chinese chestnuts can be stored for a long time.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an artificial chestnut and a processing method thereof. Background Art

[0002] Chestnut is a deciduous tree of the genus Castanea in the Fagaceae family. It has thick stems and branches and is cylindrical. The surface is dark green with fine longitudinal lines and small hairs. The leaves are mostly curled, with short petioles, oval leaves, yellow-brown surface, and young leaves are covered with fine hairs. The flowers are small, light yellow, with large corollas and yellow stigmas. The flowering period is May-June; the fruiting period is July-August. It was first seen in the Book of Songs in ancient books, which shows that the cultivation history of chestnut in China has at least 2,500 years. Chestnut is native to China. Except for a few provinces and autonomous regions such as Qinghai, Ningxia, Xinjiang, and Hainan, it is widely distributed in the north and south. It is often cultivated in low mountains, hills, gentle slopes, and river beaches with low altitudes. Chestnut likes to grow in areas with sufficient sunshine and humid climate. It is a positive tree species, cold-resistant and drought-resistant, with high soil requirements and sandy soil. The main methods of chestnut propagation are cutting propagation, grafting propagation, and sowing propagation. Grafting propagation is generally used.

[0003] Natural chestnuts are loved for their unique taste and nutritional value. However, the supply of natural chestnuts is limited by season and region, the price is high and it is not easy to preserve. Therefore, developing an artificial chestnut with similar flavor and texture is of great significance to meet consumer demand. Here we propose an artificial chestnut and its processing method. Summary of the invention

[0004] In order to solve the above technical deficiencies, the present invention adopts a modified technical solution, an artificial chestnut, comprising the following raw materials and weight proportions: 30-80 parts of large white beans, 30-80 parts of large black beans, 2.5-5 parts of white sugar, 2-4 parts of chocolate powder, and 1.5-3 parts of powdered sugar mixture.

[0005] As a further preferred embodiment of the present invention, the following raw materials and their weight proportions are also included, including 80 parts of large white beans, 80 parts of large black beans, 5 parts of white sugar, 4 parts of chocolate powder, and 3 parts of powdered sugar mixture.

[0006] As a further preferred embodiment of the present invention, the following raw materials and their weight proportions are also included, including 30 parts of large white beans, 30 parts of large black beans, 2.5 parts of white sugar, 2 parts of chocolate powder, and 1.5 parts of powdered sugar mixture.

[0007] As a further preferred embodiment of the present invention, the manufacturing process steps are as follows:

[0008] S1, first add half amount of clean water in a clean container and stir evenly to form a basic solution, pour black beans and white beans into it, and then soak them for 0.5-2 hours, then add half amount of boiling water, stir and mix well, control the temperature to 72℃, and soak for 10-20 minutes;

[0009] S2, peeling the beans, and then putting them into a pressure cooker for steaming, and then putting them into a blender to form bean paste;

[0010] S3, putting white sugar into a wok and frying it into a caramel state, pouring the prepared bean paste into the sugar pot and fully stirring it to make the bean paste melt into a paste-like state, and then putting the paste into a mold to form a chestnut shape;

[0011] S4, put the formed chestnut-shaped chestnuts into a mixture of chocolate powder and powdered sugar to form a powdered sugar shell, and freeze it to harden it;

[0012] S5, putting the formed and frozen artificial chestnuts coated with sugar powder into a mold, and sterilizing them again under high pressure and high temperature;

[0013] S6, finally the manufactured artificial chestnuts are vacuum packed, and the manufacturing is completed.

[0014] As a further preferred embodiment of the present invention, the sugar powder mixture includes sugar, starch and spice powder, and the spice powder is any one of vanilla powder, sweet potato powder, tomato powder and roasted flavor powder.

[0015] As a further preferred embodiment of the present invention, in step S2, the speed of the stirrer is controlled at 350-650 r / min, stirring is continued for 15-25 min, and the cooking time in the pressure cooker is 15-30 minutes.

[0016] As a further preferred embodiment of the present invention, in step S4, the temperature of the freezing chamber is generally between -18°C and -24°C, and the freezing lasts for 1-2 hours.

[0017] As a further preferred embodiment of the present invention, in step S5, during the sterilization process, the pressure range is 1.2 to 2.5 MPa, and the temperature is controlled between 115°C and 130°C.

[0018] The beneficial effects achieved by the present invention are as follows: the present invention uses large white beans and large black beans as the main raw materials of the artificial chestnut formula, and the taste and nutritional components can be adjusted according to different proportions. The composition of the sugar powder mixture includes sugar, starch and spice powder. The spice powder can be selected from vanilla powder, sweet potato powder, tomato powder, roasted fragrance powder, etc., which provides a variety of taste options for the artificial chestnuts. The artificial chestnuts are sterilized under high pressure and high temperature and then vacuum-packed for long-term storage. DETAILED DESCRIPTION

[0019] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] The invention provides a technical solution: an artificial chestnut, comprising the following raw materials and weight proportions: 30-80 parts of large white beans, 30-80 parts of large black beans, 2.5-5 parts of white sugar, 2-4 parts of chocolate powder, and 1.5-3 parts of sugar powder mixture.

[0021] The following raw materials and their weight proportions are also included, including 80 parts of large white beans, 80 parts of large black beans, 5 parts of white sugar, 4 parts of chocolate powder, and 3 parts of powdered sugar mixture.

[0022] The following raw materials and their weight proportions are also included, including 30 parts of large white beans, 30 parts of large black beans, 2.5 parts of white sugar, 2 parts of chocolate powder, and 1.5 parts of powdered sugar mixture.

[0023] The production process steps are as follows:

[0024] S1, first add half amount of clean water in a clean container and stir evenly to form a basic solution, pour black beans and white beans into it, and then soak them for 0.5-2 hours, then add half amount of boiling water, stir and mix well, control the temperature to 72℃, and soak for 10-20 minutes;

[0025] S2, peeling the beans, and then putting them into a pressure cooker for steaming, and then putting them into a blender to form bean paste;

[0026] S3, putting white sugar into a wok and frying it into a caramel state, pouring the prepared bean paste into the sugar pot and fully stirring it to make the bean paste melt into a paste-like state, and then putting the paste into a mold to form a chestnut shape;

[0027] S4, put the formed chestnut-shaped chestnuts into a mixture of chocolate powder and powdered sugar to form a powdered sugar shell, and freeze it to harden it;

[0028] S5, putting the formed and frozen artificial chestnuts coated with sugar powder into a mold, and sterilizing them again under high pressure and high temperature;

[0029] S6, finally the manufactured artificial chestnuts are vacuum packed, and the manufacturing is completed.

[0030] The sugar powder mixture comprises sugar, starch and spice powder, and the spice powder is any one of vanilla powder, sweet potato powder, tomato powder and roasted spice powder.

[0031] In step S2, the speed of the stirrer is controlled at 350-650 r / min, stirring is continued for 15-25 min, and the cooking time in the pressure cooker is 15-30 minutes.

[0032] In step S4, the temperature of the freezing chamber is usually between -18°C and -24°C, and the freezing lasts for 1-2 hours.

[0033] In step S5, during the sterilization process, the pressure range is 1.2 to 2.5 MPa, and the temperature is controlled between 115°C and 130°C.

[0034] Example 1

[0035] An artificial chestnut comprises 80 kg of large white beans, 80 kg of large black beans, 5 kg of white sugar, 4 kg of chocolate powder and 3 kg of sugar powder mixture.

[0036] The production process steps are as follows:

[0037] First, add half amount of clean water to a clean container and stir evenly to form a basic solution. Pour the large black beans and large white beans into it, and then soak them for 2 hours. Then add half amount of boiling water, stir and mix thoroughly, control the temperature to 72℃, and soak for 20 minutes; peel the above beans, and then send them into a pressure cooker for steaming, and then send them into a blender to form bean paste. The speed of the blender is controlled at 650r / min, and the stirring is continued for 25 minutes. The cooking time in the pressure cooker is 30 minutes; put the white sugar into a wok and fry it into a caramel state , pour the prepared bean paste into the sugar pot and stir it thoroughly to make the sugar beans melt into a paste, then put the paste into a mold to form a chestnut shape; put the formed chestnut-shaped chestnuts into a mixture of chocolate powder and powdered sugar to make a powdered sugar shell, and freeze them to harden. The temperature in the freezer is usually minus 24°C, and the freezing lasts for 2 hours; the formed, frozen, and sugar-coated artificial chestnuts are put into the mold and sterilized again under high pressure and high temperature. During the sterilization process, the pressure range is 2.5MPa and the temperature is controlled between 130°C; finally, the produced artificial chestnuts are vacuum-packed to complete the production.

[0038] Example 2

[0039] An artificial chestnut comprises 30 kg of large white beans, 30 kg of large black beans, 2.5 kg of white sugar, 2 kg of chocolate powder and 1.5 kg of sugar powder mixture.

[0040] The production process steps are as follows:

[0041] First, add half amount of clean water to a clean container and stir evenly to form a basic solution. Pour the large black beans and large white beans into it, and then soak them for 0.5 hours. Then add half amount of boiling water, stir and mix thoroughly, control the temperature to 72℃, and soak for 10 minutes; peel the above beans, and then send them into a pressure cooker for steaming, and then send them into a blender to form bean paste. The speed of the blender is controlled at 350r / min, and the stirring is continued for 15 minutes. The cooking time in the pressure cooker is 15 minutes; put the white sugar into a wok and fry it until it is coke Sugar state, pour the prepared bean paste into the sugar pot and stir it thoroughly to make the sugar beans melt into a paste, then put the paste into a mold to form a chestnut shape; the formed chestnut-shaped chestnuts are put into a mixture of chocolate powder and powdered sugar to make a powdered sugar shell, and frozen to harden. The temperature in the freezer is usually minus 18°C, and the freezing lasts for 1 hour; the formed, frozen artificial chestnuts with powdered sugar coating are put into the mold, and sterilized again under high pressure and high temperature. During the sterilization process, the pressure range is 1.2 and the temperature is controlled between 115°C; finally, the produced artificial chestnuts are vacuum packed to complete the production.

[0042] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes that fall within the meaning and scope of the equivalent elements of the claims are included in the present invention.

[0043] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. An artificial chestnut, characterized in that: The invention comprises the following raw materials and their weight proportions: 30-80 parts of large white beans, 30-80 parts of large black beans, 2.5-5 parts of white sugar, 2-4 parts of chocolate powder and 1.5-3 parts of powdered sugar mixture.

2. The artificial chestnut according to claim 1, characterized in that: The following raw materials and their weight proportions are also included, including 80 parts of large white beans, 80 parts of large black beans, 5 parts of white sugar, 4 parts of chocolate powder, and 3 parts of powdered sugar mixture.

3. The artificial chestnut according to claim 1, characterized in that: The following raw materials and their weight proportions are also included, including 30 parts of large white beans, 30 parts of large black beans, 2.5 parts of white sugar, 2 parts of chocolate powder, and 1.5 parts of powdered sugar mixture.

4. The method for processing artificial chestnuts according to claim 1, characterized in that: The production process steps are as follows: S1, first add half amount of clean water in a clean container and stir evenly to form a basic solution, pour black beans and white beans into it, and then soak them for 0.5-2 hours, then add half amount of boiling water, stir and mix well, control the temperature to 72℃, and soak for 10-20 minutes; S2, peeling the beans, and then putting them into a pressure cooker for steaming, and then putting them into a blender to form bean paste; S3, putting white sugar into a wok and frying it into a caramel state, pouring the prepared bean paste into the sugar pot and fully stirring it to make the bean paste melt into a paste-like state, and then putting the paste into a mold to form a chestnut shape; S4, put the formed chestnut-shaped chestnuts into a mixture of chocolate powder and powdered sugar to form a powdered sugar shell, and freeze it to harden it; S5, putting the formed and frozen artificial chestnuts coated with sugar powder into a mold, and sterilizing them again under high pressure and high temperature; S6, finally the manufactured artificial chestnuts are vacuum packed, and the manufacturing is completed.

5. The artificial chestnut according to claim 1, characterized in that: The sugar powder mixture comprises sugar, starch and spice powder, and the spice powder is any one of vanilla powder, sweet potato powder, tomato powder and roasted spice powder.

6. The method for processing artificial chestnuts according to claim 4, characterized in that: In step S2, the speed of the stirrer is controlled at 350-650 r / min, stirring is continued for 15-25 min, and the cooking time in the pressure cooker is 15-30 minutes.

7. The method for processing artificial chestnuts according to claim 4, characterized in that: In step S4, the temperature of the freezing chamber is usually between -18°C and -24°C, and the freezing lasts for 1-2 hours.

8. The method for processing artificial chestnuts according to claim 4, characterized in that: In step S5, during the sterilization process, the pressure range is 1.2 to 2.5 MPa, and the temperature is controlled between 115°C and 130°C.