CN101301100B - Chinese chestnut product and method of processing the same - Google Patents
Chinese chestnut product and method of processing the same Download PDFInfo
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- CN101301100B CN101301100B CN200810123393XA CN200810123393A CN101301100B CN 101301100 B CN101301100 B CN 101301100B CN 200810123393X A CN200810123393X A CN 200810123393XA CN 200810123393 A CN200810123393 A CN 200810123393A CN 101301100 B CN101301100 B CN 101301100B
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Abstract
A Chinese chestnut and processing method thereof belongs to the food processing technical field. The invention prepares the nutritious, Chinese chestnut product with excellent color and flavor as well as great reconstitution property by following steps: adequately using the Chinese chestnut resource, improving additional value and storage rack period of the Chinese chestnut food, selecting fresh and high-quality Chinese chestnut as raw materials that are protected in color by sulfur free and EDTA free color-protecting solution and dried, then combining the Chinese chestnut powder and grain raw materials that are cured by squeezing and expanding technology. The method of the invention has advantages of simple technology, convenient operation, good repeatability and continuous production.
Description
Technical field
The present invention relates to a kind of chestnut product and processing method thereof, belong to food processing technology field.
Background technology
Chinese chestnut is the important famous-brand and high-quality dry fruit of China, and economic worth and medical value are all very high, and nutritious, and is fragrant glutinous good to eat.Therefore, Chinese chestnut is subjected to consumer's welcome very much, and one to situation of selling well in the international market, also is the important channel that the peasant improves pattern of farming and gets rich.But the Chinese chestnut maturity period concentrates, and the fresh fruit supply phase is short, and insect pest is many, and storage tolerance does not lose seriously every year; Present in addition domestic Chinese chestnut processing industry falls behind and single (most of Chinese chestnut sugar is fried and the seasonal sale of vegetable edible) of Chinese chestnut consumption pattern relatively, causes the Chinese chestnut added value of product low.In recent years, because the output of Chinese chestnut sharply increases, cause domestic part Chinese chestnut producing region regional, interim Chinese chestnut " surplus " phenomenon to occur again.This has not only influenced the economic well-being of workers and staff of Li Nong, has also caused the serious waste of China's high-quality Chinese chestnut resource simultaneously.Therefore demand the Chinese chestnut product of deep processing development diversification of varieties urgently, widen the market outlet, improve bright Chinese chestnut and be worth, make Chinese chestnut be transformed into the healthy food that can eat the whole year by the seasonal dry fruit of autumn and winter.Producing chestnut product is the effective way of deep processing.
But the difficult point that has some restriction Chinese chestnuts processing in the Chinese chestnut deep-processing process, as because enzymatic browning and Maillard reaction, the general color and luster of finished product is darker.And the Chinese chestnut main component is starch, and general processing method is difficult to form pleasant Li Xiang local flavor.So the Chinese chestnut deep processed product is less in the market.
CN95105317.5 is equipped with other auxiliary material and makes chestnut drink based on Chinese chestnut juice.CN200610037734.2 then utilizes enzymolysis and stabilizing agent to solve beverage brown stain and unsettled difficult point now, produces chestnut drink.CN01103406.8 be a kind of be raw material with Chinese chestnut and cow's milk, use the method that production line of milk power is produced chestnut milk powder.Domestic patent does not still have the method for producing rice-chestnut powder preferably.Expanded 66.7% rice-chestnut powder of US2005100650 patent utilization extrusion process technology, 28.3% maltodextrin and 2.8% sucrose prepare rice-chestnut powder, and nutritive value (mineral vitamin) is than the high 50%-650% of equal raw material spray-drying gained rice-chestnut powder.
Be to solve the processing difficulties of the above-mentioned look perfume (or spice) of Chinese chestnut, the colour protecting liquid that the present invention does not have an EDTA with no sulphur protects look handle bright Chinese chestnut after, carry out the drying processing, utilize extruding-puffing technique with slakings such as rice-chestnut powder and cereal materialses, make the Chinese chestnut product.Compare with above patented method, the method not only technology is simple, and nutritious (protein, mineral vitamin and dietary fiber content are higher), and color, smell and taste are all good, and brew is better.The brightness of this chestnut product color and luster reaches 76, and gelatinization degree can reach 85%, and 70-80 ℃ hot water reconstitutes, and it is evenly smooth not have caking and quality, and with Chinese chestnut delicate fragrance.
Summary of the invention
The purpose of this invention is to provide a kind of chestnut product and processing method thereof.Chestnut product provided by the invention is that primary raw material is made with the Chinese chestnut, and the colour protecting liquid that utilizes no sulphur not have EDTA protects bright Chinese chestnut from look and handles, and human body is safe from harm.These goods can make full use of the multiple nutritional components in Chinese chestnut, the cereal materials comprehensively, are a kind of golden yellow color, tool Chinese chestnut delicate fragrance, instant, the Chinese chestnut food that storage property is good.
It is simple that another object of the present invention provides a kind of technology, and continuity is good, and strong operability is saved the energy, is applicable to the practical chestnut product processing method that requires of China manufacturing enterprise.
Technical scheme of the present invention: a kind of chestnut product, it is made up of rice-chestnut powder, grain dust and additive, and its prescription is: rice-chestnut powder 50-90 part, grain dust 10-50 part, additive 1.1-11 part;
Described grain dust is selected rice meal and defatted wheat germ powder for use, rice meal 0-30 part, defatted wheat germ powder 0-30 part;
Described additive is selected monoglyceride and maltodextrin for use, monoglyceride 0.1-1.0 part, maltodextrin 1-10 part;
The processing method of described chestnut product:
(1) Chinese chestnut that reaches harvesting standard is gathered, select classification, clean, remove decapsidate;
(2) blanching 1-2min pulls out and removes underwear, drops into immediately and protects look 20-30min in the colour protecting liquid;
Colour protecting liquid consists of: ascorbic acid concentrations is 1-10mM, and citric acid concentration is that 20-80mM and semicystinol concentration are 0.1-10mM; Protecting the look time is 20-30min;
(3) will protect Li Ren behind the look and clean with clear water and drain, section 1-5mm adopts segmented heated-air drying or hot wind and microwave combined drying mode drying, pulverizes the back and crosses 80 mesh sieves;
Described segmented drying: just doing section is 70-90 ℃ of dry 20-30min, and interlude is 50-60 ℃ of dry 1h, cooling section 20-30min; Described hot wind and microwave combined drying: first hot blast 50-60 ℃ dry 1-2h, microwave drying 5-15min again.
(4) extruding-puffing technique: mixing of materials is even by prescription, regulate humidity of materials to 11-19%, make the material slaking through twin-screw extruder down at 100-150 ℃, being dried to the control moisture is 5%, crosses the 60-80 order after pulverizing and is packaged to be chestnut product.
Beneficial effect of the present invention: the present invention is a purpose with added value and the shelf life that improves Chinese chestnut food, selecting the fresh high-quality Chinese chestnut for use is raw material, the colour protecting liquid that does not have EDTA through no sulphur protects look and dry the processing, utilize extruding-puffing technique, rice-chestnut powder and cereal materials is composite, make nutritiously, brew is chestnut product preferably.It is simple that the inventive method has technology, easy to operate, and good reproducibility such as can be continuously produced at advantage.
Specific embodiments
Embodiment 1:
Chestnut product, prescription mainly comprises: 65 parts of rice-chestnut powders, 20 parts of rice meals, 15 parts in defatted wheat germ powder, 0.6 part of monoglyceride, 8 parts of maltodextrins.
The processing technology of this chestnut product mainly comprises the steps to realize:
The preparation technology of chestnut product,
(1) the Chinese chestnut raw material that reaches harvesting standard is selected classification on request, clean, remove decapsidate;
(2) blanching 1-2min pulls out and removes underwear, drops into immediately and protects look (ascorbic acid concentrations is 2mM, and citric acid concentration is 70mM, and semicystinol concentration is 0.75mM) 20-30min in the colour protecting liquid;
(3) will protect Li Ren behind the look and clean with clear water and drain, section 1-5mm adopts the segmented heated-air drying, and just doing section is 80 ℃ of dry 30min, and interlude is 60 ℃ of dry 1h, and cooling section is 30min, pulverizes 80 mesh sieves;
(4) extruding-puffing technique: by prescription that mixing of materials is even, regulate humidity of materials to 15%, treat that moisture reaches extrusion after the balance.The actual conditions of extrusion is as follows:
Screw rod feature: screw diameter 32mm
Draw ratio 18.75: 1
Extrusion temperature: 80 ℃ in 1 district,
100 ℃ in 2 districts,
140 ℃ in 3 districts
Screw speed: 140r/min
Output: 79kg/h
Machinery energy consumption: 92Wh/kg
50 ℃ of dry 2-3h of hot blast are about 5% to moisture, and the pulverizing back is crossed 60 orders and is packaged to be chestnut product.
Embodiment 2:
Chestnut product, prescription mainly comprises: 65 parts of rice-chestnut powders, 11 parts of rice meals, 24 parts in defatted wheat germ powder, 0.2 part of monoglyceride, 4 parts of maltodextrins.
The processing technology of this chestnut product mainly comprises the steps to realize:
The preparation technology of rice-chestnut powder,
(1) the Chinese chestnut raw material that reaches harvesting standard is selected classification on request, clean, remove decapsidate;
(2) blanching 1-2min pulls out and removes underwear, drops into immediately and protects look (ascorbic acid concentrations is 6mM, and citric acid concentration is 20mM, and semicystinol concentration is 8mM) 20-30min in the colour protecting liquid;
(3) will protect Li Ren behind the look and clean with clear water and drain, section 1-5mm adopts hot wind and microwave combined drying, first hot blast 50-60 ℃ dry 2h, and microwave drying 15min pulverized 80 mesh sieves again;
(4) extruding-puffing technique: by prescription that above-mentioned mixing of materials is even, regulate humidity of materials to 12.3%, treat that moisture reaches extrusion after the balance.The actual conditions of extrusion is as follows:
Screw rod feature: screw diameter 32mm
Draw ratio 18.75: 1
Extrusion temperature: 80 ℃ in 1 district,
100 ℃ in 2 districts,
120 ℃ in 3 districts
Screw speed: 126r/min
Output: 72.3kg/h
Machinery energy consumption: 80Wh/kg
50 ℃ of dry 2-3h of hot blast cross 60 orders after pulverizing and are packaged to be chestnut product to moisture about 5%.
Claims (1)
1. the processing method of a chestnut product is characterized in that described chestnut product, is made up of rice-chestnut powder, grain dust and additive, and its prescription is: rice-chestnut powder 50-90 part, grain dust 10-50 part, additive 1.1-11 part;
Described grain dust is selected rice meal and defatted wheat germ powder for use, rice meal 0-30 part, defatted wheat germ powder 0-30 part;
Described additive is selected monoglyceride and maltodextrin for use, monoglyceride 0.1-1.0 part, maltodextrin 1-10 part;
Procedure of processing is:
(1) Chinese chestnut that reaches harvesting standard is gathered, select classification, clean, remove decapsidate;
(2) blanching 1-2min pulls out and removes underwear, drops into immediately and protects look 20-30min in the colour protecting liquid;
Colour protecting liquid consists of: ascorbic acid concentrations is 1-10mM, and citric acid concentration is that 20-80mM and semicystinol concentration are 0.1-10mM; Protecting the look time is 20-30min;
(3) will protect Li Ren behind the look and clean with clear water and drain, section 1-5mm adopts segmented heated-air drying or hot wind and microwave combined drying mode drying, pulverizes the back and crosses 80 mesh sieves;
Described segmented drying: just doing section is 70-90 ℃ of dry 20-30min, and interlude is 50-60 ℃ of dry 1h, cooling section 20-30min;
Described hot wind and microwave combined drying: first hot blast 50-60 ℃ dry 1-2h, microwave drying 5-15min again;
(4) extruding-puffing technique: mixing of materials is even by prescription, regulate humidity of materials to 11-19%, make the material slaking through twin-screw extruder down at 100-150 ℃, being dried to the control moisture is 5%, crushed after being dried is crossed the 60-80 order and is packaged to be chestnut product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN200810123393XA CN101301100B (en) | 2008-05-26 | 2008-05-26 | Chinese chestnut product and method of processing the same |
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| CN200810123393XA CN101301100B (en) | 2008-05-26 | 2008-05-26 | Chinese chestnut product and method of processing the same |
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| CN101301100A CN101301100A (en) | 2008-11-12 |
| CN101301100B true CN101301100B (en) | 2011-04-13 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874640B (en) * | 2010-05-31 | 2012-10-03 | 北京林业大学 | Process for preparing chestnut powder with primary taste |
| CN102845785A (en) * | 2012-08-21 | 2013-01-02 | 承德神栗食品有限公司 | Puffing Chinese chestnut whole fruit product and production method thereof |
| CN103211210B (en) * | 2013-05-24 | 2014-01-08 | 建瓯绿剑食品有限公司 | Chinese chestnut Kamameshi |
| CN104287055B (en) * | 2013-07-15 | 2016-12-28 | 苏州大福外贸食品有限公司 | The shelling of a kind of Dongting Lake Semen Castaneae is casted off a skin method |
| CN103404565A (en) * | 2013-07-18 | 2013-11-27 | 芜湖乐锐思信息咨询有限公司 | Chinese chestnut snack food and manufacturing method thereof |
| CN103445237B (en) * | 2013-09-13 | 2014-12-24 | 武汉工程大学 | Production method for Chinese chestnut full nutrition powder puffed food |
| CN104273584A (en) * | 2014-06-04 | 2015-01-14 | 江学忠 | Production process of chestnut granules |
| CN106213404A (en) * | 2016-07-26 | 2016-12-14 | 武汉工程大学 | A kind of non-sulfites as inhibitors technology is used to prepare low sugar, the method for primary colors Semen Castaneae Rong |
| CN106387815A (en) * | 2016-09-18 | 2017-02-15 | 河南省农业科学院 | Method for preparing ready-to-eat instant Chinese chestnut powder through biological enzymolysis |
| CN110742225A (en) * | 2019-09-26 | 2020-02-04 | 安徽农业大学 | Yellow tea and chestnut instant brewing powder and preparation method thereof |
| CN111165771A (en) * | 2020-01-17 | 2020-05-19 | 福建省长汀盼盼食品有限公司 | Making method of chestnut raw powder for biscuits |
| CN113068740A (en) * | 2021-04-02 | 2021-07-06 | 北京林业大学 | Chinese chestnut and its making process and apparatus |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1460431A (en) * | 2003-06-17 | 2003-12-10 | 浙江省农业科学院 | Chestnut food and its processing process |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1460431A (en) * | 2003-06-17 | 2003-12-10 | 浙江省农业科学院 | Chestnut food and its processing process |
Non-Patent Citations (6)
| Title |
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| G. Sacchetti,et al.Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products.《Food research international》.2004,527-534. * |
| 于东等.板栗膨化食品的开发展望.《中国食物与营养》.2007,(第8期),31-33. * |
| 李琴等.微波热风组合干燥制备板栗粉的研究.《食品工业科技》.2008,第29卷(第2期),209-211. * |
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| 龚丽.板栗膨化半成品的加工工艺研究.《食品工业科技》.2007,(第8期),140-142. * |
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