CN101406212A - Method for controlling browning of Chinese chestnut - Google Patents
Method for controlling browning of Chinese chestnut Download PDFInfo
- Publication number
- CN101406212A CN101406212A CNA2007101786632A CN200710178663A CN101406212A CN 101406212 A CN101406212 A CN 101406212A CN A2007101786632 A CNA2007101786632 A CN A2007101786632A CN 200710178663 A CN200710178663 A CN 200710178663A CN 101406212 A CN101406212 A CN 101406212A
- Authority
- CN
- China
- Prior art keywords
- chinese chestnut
- protecting liquid
- colour protecting
- bulking value
- value concentration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a method for controlling the browning of chestnuts, which comprises the following steps: peeling the chestnuts; putting peeled chestnut kernels into a prepared color protecting liquid for soaking, wherein the color protecting liquid is tea polyphenol, kojic acid, L-glutathione or L-tartaric acid, or the combination of all the materials; and rinsing off the color protecting liquid on the surfaces of the chestnut kernels. The whole bodies of the chestnuts are golden or yellowish-white after the treatment, and the surfaces are shiny without off flavor. The dosage of an anti-browning agent (the color protecting liquid) used in the method is a little, and the anti-browning agent is safe and non-toxic, and can be widely applied to chestnut producing and processing enterprises.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the Chinese chestnut food processing, mainly is the method for control Chinese chestnut brown stain, adopts chemical method to control the brown stain of Chinese chestnut in process.
Background technology
China's Chinese chestnut aboundresources, cultivation history is long, for producing Li Daguo in the world.But Chinese chestnut is storage endurance not, and adopt back with a toll of 35%～50% of total output because of what mildew and rot, insect pest, dehydration and germination caused every year, still do not have desirable Chinese chestnut fresh-keeping method for storing at present.In order to enlarge the supply time limit of Chinese chestnut, it is the important channel of reducing the wasting of resources, guaranteeing market supply that Chinese chestnut is carried out deep processing.And the Chinese chestnut brown stain problem that occurs in the Chinese chestnut deep-processing process is the urgent matter of utmost importance that solves of vast researcher always.In recent years, researcher mainly concentrates on slaking Chinese chestnut processing aspect to the research of Chinese chestnut brown stain control, the colour protecting liquid prescription of large-scale application in the actual processing of Chinese chestnut is to contain sulphur formula, and the non-sulfites as inhibitors formula of liquid seldom, because the potential hazard that sulphur-containing substance exists the person, the use of sulfur-bearing colour protecting liquid prescription has progressively been limited in countries in the world, and the colour protecting liquid prescription of non-sulphur, safety has become development trend.
Summary of the invention
The purpose of this invention is to provide a kind of method of controlling the Chinese chestnut brown stain, mainly is to adopt no sulphur, the brown stain of the colour protecting liquid control uncooked chestnut of safety, and it is few to have the brown stain agent (colour protecting liquid) of a resistance consumption, safety non-toxic, but the advantage of extensive use.
For achieving the above object, the invention provides a kind of method of controlling the Chinese chestnut brown stain, comprising:
Chinese chestnut is removed the peel;
To soak in the colour protecting liquid that prepared of Chinese chestnut benevolence input after the peeling, described colour protecting liquid is Tea Polyphenols, kojic acid, L-glutathione or L-tartaric acid, or above-mentioned whole combination;
Rinse out the colour protecting liquid on Chinese chestnut benevolence surface with clear water.
Described Chinese chestnut peeling was specially under 50-60 ℃ of temperature forced air drying 50-60 minute.
Described Chinese chestnut peeling was specially under 60 ℃ of temperature forced air drying 50 minutes.
Described colour protecting liquid is specially the Tea Polyphenols of bulking value concentration 0.015-0.03%, the kojic acid of bulking value concentration 0.015-0.03%, the L-glutathione of bulking value concentration 0.02-0.04% or the L-tartaric acid of bulking value concentration 0.1-0.4%, or above-mentioned whole combination.
Described colour protecting liquid is specially the Tea Polyphenols of bulking value concentration 0.015%, the kojic acid of bulking value concentration 0.015%, the L-glutathione of bulking value concentration 0.02% or the L-tartaric acid of bulking value concentration 0.1%, or above-mentioned whole combination.
Described immersion is to soak 40-60 minute down at 20-30 ℃.
Described immersion is to soak 40 minutes down at 25 ℃.
The invention provides a kind of method of controlling the Chinese chestnut brown stain, have the following advantages:
1, to hinder the Tea Polyphenols that brown stain agent (colour protecting liquid) adopted be a kind of polyhydroxy phenols mixture that extracts from tealeaves in the present invention, can be used as natural additive for foodstuff, and safety non-toxic, its antioxygenic property are higher than synthetic antioxidant of general common chemical and anticorrisive agent.Stipulate that in GB its maximum use amount is 0.4g/Kg.Use amount of the present invention is 0.015-0.03%, limits the quantity of much smaller than use.
2, to hinder the kojic acid that brown stain agent (colour protecting liquid) adopted be a kind of organic acid of producing with fermentation method in the present invention, mainly as food additives, can play effects such as fresh-keeping, anticorrosion, anti-oxidant.Kojic acid is a kind of novel antioxidant, is desirable polyphenol oxidase enzyme inhibitor, and use amount of the present invention is 0.015-0.03%.
3, to hinder the L-glutathione that brown stain agent (colour protecting liquid) adopted be a kind of active kyrine with important physiological function that extensively is present in animal and plant and the microbial cell in the present invention, safety non-toxic, have stronger physiological function, its interpolation is not limited the quantity of at present in the GB and make standard.Use amount of the present invention is 0.02-0.04%.
4, the present invention hinders the L-tartaric acid that brown stain agent (colour protecting liquid) adopted and extensively is present in various vegetables and the fruit.Both can be used as metal-chelator, can be used as acidulant again, also can be used as the synergist of other antioxidant, had stronger oxidation resistance, more effective than citric acid.In GB,, can need an amount of the interpolation by producing to its use no specific requirement of limiting the quantity of.Use amount 0.1-0.4% of the present invention.
5, after the Chinese chestnut of peeling was handled in resistance brown stain agent (colour protecting liquid), Chinese chestnut integral body was golden yellow or yellow-white, surface-brightening, free from extraneous odour.
6, resistance brown stain agent (colour protecting liquid) consumption of the present invention's use is few, and safety non-toxic can be widely applied to Chinese chestnut manufacturing and processing enterprise.
Below by drawings and Examples, technical scheme of the present invention is described in further detail.
Description of drawings
Fig. 1 controls the method flow diagram of Chinese chestnut brown stain for the present invention.
The specific embodiment
Fig. 1 is the method flow diagram that the present invention controls the Chinese chestnut brown stain, is specially:
Soak in the colour protecting liquid that step 2, the Chinese chestnut benevolence input after will removing the peel have prepared, described colour protecting liquid is Tea Polyphenols, kojic acid, L-glutathione or L-tartaric acid, or above-mentioned whole combination;
Below by drawings and Examples, technical scheme of the present invention is described in further detail.
Chinese chestnut in 60 ℃ of following forced air dryings peeling in 50 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the Tea Polyphenols colour protecting liquid of bulking value concentration 0.02%, soaked 40 minutes down, rinse out the Tea Polyphenols colour protecting liquid on Chinese chestnut benevolence surface with clear water at 25 ℃.
Chinese chestnut in 55 ℃ of following forced air dryings peeling in 55 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the Tea Polyphenols colour protecting liquid of bulking value concentration 0.015%, soaked 50 minutes down, rinse out the Tea Polyphenols colour protecting liquid on Chinese chestnut benevolence surface with clear water at 20 ℃.
Chinese chestnut in 50 ℃ of following forced air dryings peeling in 60 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the Tea Polyphenols colour protecting liquid of bulking value concentration 0.03%, soaked 60 minutes down, rinse out the Tea Polyphenols colour protecting liquid on Chinese chestnut benevolence surface with clear water at 30 ℃.
Embodiment 4
Chinese chestnut in 60 ℃ of following forced air dryings peeling in 50 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the kojic acid colour protecting liquid of bulking value concentration 0.015%, soaked 40 minutes down, rinse out the kojic acid colour protecting liquid on Chinese chestnut benevolence surface with clear water at 25 ℃.
Embodiment 5
Chinese chestnut in 55 ℃ of following forced air dryings peeling in 55 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the kojic acid colour protecting liquid of bulking value concentration 0.02%, soaked 50 minutes down, rinse out the kojic acid colour protecting liquid on Chinese chestnut benevolence surface with clear water at 20 ℃.
Embodiment 6
Chinese chestnut in 50 ℃ of following forced air dryings peeling in 60 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the kojic acid colour protecting liquid of bulking value concentration 0.03%, soaked 60 minutes down, rinse out the kojic acid colour protecting liquid on Chinese chestnut benevolence surface with clear water at 30 ℃.
Embodiment 7
Chinese chestnut in 60 ℃ of following forced air dryings peeling in 50 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the L-glutathione colour protecting liquid of bulking value concentration 0.03%, soaked 40 minutes down, rinse out the L-glutathione colour protecting liquid on Chinese chestnut benevolence surface with clear water at 25 ℃.
Embodiment 8
Chinese chestnut in 55 ℃ of following forced air dryings peeling in 55 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the L-glutathione colour protecting liquid of bulking value concentration 0.02%, soaked 50 minutes down, rinse out the L-glutathione colour protecting liquid on Chinese chestnut benevolence surface with clear water at 20 ℃.
Embodiment 9
Chinese chestnut in 50 ℃ of following forced air dryings peeling in 60 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the L-glutathione colour protecting liquid of bulking value concentration 0.04%, soaked 60 minutes down, rinse out the L-glutathione colour protecting liquid on Chinese chestnut benevolence surface with clear water at 30 ℃.
Embodiment 10
Chinese chestnut in 60 ℃ of following forced air dryings peeling in 50 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the L-tartaric acid colour protecting liquid of bulking value concentration 0.3%, soaked 40 minutes down, rinse out the L-tartaric acid colour protecting liquid on Chinese chestnut benevolence surface with clear water at 25 ℃.
Embodiment 11
Chinese chestnut in 55 ℃ of following forced air dryings peeling in 55 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the L-tartaric acid colour protecting liquid of bulking value concentration 0.1%, soaked 50 minutes down, rinse out the L-tartaric acid colour protecting liquid on Chinese chestnut benevolence surface with clear water at 20 ℃.
Embodiment 12
Chinese chestnut in 50 ℃ of following forced air dryings peeling in 60 minutes, is dropped into the Chinese chestnut benevolence after the peeling in the L-tartaric acid colour protecting liquid of bulking value concentration 0.4%, soaked 60 minutes down, rinse out the L-tartaric acid colour protecting liquid on Chinese chestnut benevolence surface with clear water at 30 ℃.
Embodiment 13
Chinese chestnut was removed the peel 60 ℃ of following forced air dryings in 50 minutes, Chinese chestnut benevolence after the peeling is dropped in the composite colour protecting liquid, soaked 40 minutes down at 25 ℃, composite colour protecting liquid is weight volumetric concentration 0.015% Tea Polyphenols, bulking value concentration 0.02% kojic acid, bulking value concentration 0.02%L-glutathione and composite the forming of bulking value concentration 0.1%L-tartaric acid combination, rinses out the composite colour protecting liquid on Chinese chestnut benevolence surface with clear water.
Embodiment 14
Chinese chestnut was removed the peel 55 ℃ of following forced air dryings in 55 minutes, Chinese chestnut benevolence after the peeling is dropped in the composite colour protecting liquid, soaked 50 minutes down at 20 ℃, composite colour protecting liquid is weight volumetric concentration 0.02% Tea Polyphenols, bulking value concentration 0.015% kojic acid, bulking value concentration 0.03%L-glutathione and composite the forming of bulking value concentration 0.3%L-tartaric acid combination, rinses out the composite colour protecting liquid on Chinese chestnut benevolence surface with clear water.
Embodiment 15
Chinese chestnut was removed the peel 50 ℃ of following forced air dryings in 60 minutes, Chinese chestnut benevolence after the peeling is dropped in the composite colour protecting liquid, soaked 60 minutes down at 30 ℃, composite colour protecting liquid is weight volumetric concentration 0.03% Tea Polyphenols, bulking value concentration 0.03% kojic acid, bulking value concentration 0.04%L-glutathione and composite the forming of bulking value concentration 0.4%L-tartaric acid combination, rinses out the composite colour protecting liquid on Chinese chestnut benevolence surface with clear water.
Handle the Chinese chestnut of peeling by the method for above-mentioned resistance brown stain after, Chinese chestnut integral body is golden yellow or yellow-white, surface-brightening, free from extraneous odour.
Resistance brown stain agent (colour protecting liquid) consumption that the present invention uses is few, and safety non-toxic can be widely applied to Chinese chestnut manufacturing and processing enterprise.
It should be noted last that, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not break away from the spirit and scope of technical solution of the present invention.
Claims (7)
1, a kind of method of controlling the Chinese chestnut brown stain is characterized in that:
Chinese chestnut is removed the peel;
To soak in the colour protecting liquid that prepared of Chinese chestnut benevolence input after the peeling, described colour protecting liquid is Tea Polyphenols, kojic acid, L-glutathione or L-tartaric acid, or above-mentioned whole combination;
Rinse out the colour protecting liquid on Chinese chestnut benevolence surface with clear water.
2, the method for control according to claim 1 Chinese chestnut brown stain is characterized in that, described the Chinese chestnut peeling is specially: under 50-60 ℃ of temperature forced air drying 50-60 minute.
3, the method for control Chinese chestnut according to claim 2 brown stain is characterized in that, described Chinese chestnut is removed the peel is specially: forced air drying is 50 minutes under 60 ℃ of temperature.
4, the method for control Chinese chestnut according to claim 1 brown stain, it is characterized in that, described colour protecting liquid is specially: the L-tartaric acid of the kojic acid of the Tea Polyphenols of bulking value concentration 0.015-0.03%, bulking value concentration 0.015-0.03%, the L-glutathione of bulking value concentration 0.02-0.04% or bulking value concentration 0.1-0.4%, or above-mentioned whole combination.
5, the method for control Chinese chestnut according to claim 1 brown stain, it is characterized in that, described colour protecting liquid is specially: the L-tartaric acid of the kojic acid of the Tea Polyphenols of bulking value concentration 0.015%, bulking value concentration 0.015%, the L-glutathione of bulking value concentration 0.02% or bulking value concentration 0.1%, or above-mentioned whole combination.
6, the method for control Chinese chestnut according to claim 1 brown stain is characterized in that, described immersion is to soak 40-60 minute down at 20-30 ℃.
7, the method for control Chinese chestnut according to claim 6 brown stain is characterized in that, described immersion is to soak 40 minutes down at 25 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101786632A CN101406212B (en) | 2007-12-03 | 2007-12-03 | Method for controlling browning of Chinese chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101786632A CN101406212B (en) | 2007-12-03 | 2007-12-03 | Method for controlling browning of Chinese chestnut |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101406212A true CN101406212A (en) | 2009-04-15 |
| CN101406212B CN101406212B (en) | 2011-02-09 |
Family
ID=40569599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101786632A Expired - Fee Related CN101406212B (en) | 2007-12-03 | 2007-12-03 | Method for controlling browning of Chinese chestnut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101406212B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101972020A (en) * | 2010-09-16 | 2011-02-16 | 南京农业大学 | Method for suppressing brown stain of early crisp pear juice by using kojic acid |
| CN102084894A (en) * | 2010-12-14 | 2011-06-08 | 天津科技大学 | Chinese chestnut brown stain preventing processing technology |
| WO2012079224A1 (en) * | 2010-12-14 | 2012-06-21 | 天津科技大学 | Processing method for preventing chestnut from browning |
| CN102696754A (en) * | 2012-06-26 | 2012-10-03 | 山东营养源食品科技有限公司 | Method for inhibiting pericarp browning of Huangguan pears |
| 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 |
| CN107047098A (en) * | 2017-05-10 | 2017-08-18 | 蚌埠市涂山绿园蔬菜科研专业合作社 | A kind of high-quality broccoli non-pollution processing method |
| CN107646966A (en) * | 2017-09-25 | 2018-02-02 | 广州聚禅现代农业研究院有限公司 | A kind of method using the fresh-keeping russule of kojic acid |
| CN111789215A (en) * | 2019-04-09 | 2020-10-20 | 无锡迅朗联大机能水技术研究院有限公司 | Color protection and sterilization process for chestnut kernels |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100369550C (en) * | 2004-06-09 | 2008-02-20 | 大连双迪生物科技有限公司 | Method of preventing oxidation and browning of yacon |
-
2007
- 2007-12-03 CN CN2007101786632A patent/CN101406212B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101972020A (en) * | 2010-09-16 | 2011-02-16 | 南京农业大学 | Method for suppressing brown stain of early crisp pear juice by using kojic acid |
| CN101972020B (en) * | 2010-09-16 | 2012-11-07 | 南京农业大学 | Method for suppressing brown stain of early crisp pear juice by using kojic acid |
| CN102084894A (en) * | 2010-12-14 | 2011-06-08 | 天津科技大学 | Chinese chestnut brown stain preventing processing technology |
| WO2012079224A1 (en) * | 2010-12-14 | 2012-06-21 | 天津科技大学 | Processing method for preventing chestnut from browning |
| CN102084894B (en) * | 2010-12-14 | 2013-02-27 | 天津科技大学 | Chinese chestnut brown stain preventing processing technology |
| CN102696754A (en) * | 2012-06-26 | 2012-10-03 | 山东营养源食品科技有限公司 | Method for inhibiting pericarp browning of Huangguan pears |
| 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 |
| CN107047098A (en) * | 2017-05-10 | 2017-08-18 | 蚌埠市涂山绿园蔬菜科研专业合作社 | A kind of high-quality broccoli non-pollution processing method |
| CN107646966A (en) * | 2017-09-25 | 2018-02-02 | 广州聚禅现代农业研究院有限公司 | A kind of method using the fresh-keeping russule of kojic acid |
| CN111789215A (en) * | 2019-04-09 | 2020-10-20 | 无锡迅朗联大机能水技术研究院有限公司 | Color protection and sterilization process for chestnut kernels |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101406212B (en) | 2011-02-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101406212B (en) | Method for controlling browning of Chinese chestnut | |
| CN103875787B (en) | A kind of production method of fresh-keeping sausage casing | |
| CN105494616A (en) | Fruit and vegetable fresh-keeping agent containing wood vinegar | |
| CN101731723B (en) | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique | |
| CN101822286B (en) | Preservation method of fresh-cut potatoes | |
| CN103689062B (en) | Hairtail refreshing agent, preparation method and using method thereof | |
| CN105747132A (en) | Processing process of preserved eggs | |
| CN104719433A (en) | Preservation method of aquatic products | |
| CN101856044A (en) | Preservation method for mangoes | |
| CN102232608A (en) | Shrimp preservative, method for preparing same and application thereof | |
| CN104068106A (en) | Antiseptic preservative for freshly-cut fruits and vegetables and application of antiseptic preservative | |
| CN103004973A (en) | Anti-browning method for fresh-cut yams | |
| CN101341907B (en) | Browning control method for cut Chinese potato | |
| CN104886224B (en) | A kind of red shrimp preservation method | |
| CN104872269B (en) | A kind of red shrimp antistaling agent and preparation method thereof | |
| CN104770761A (en) | Oroxylum indicum lotus-flavored eyesight-improving dried whitebait and preparation method thereof | |
| CN105454412A (en) | Biological fresh-keeping method of armeniaca vulgaris lam | |
| CN113180100B (en) | Litchi preservative solution and preparation method and use method thereof | |
| CN101366413A (en) | Fresh-keeping process for chestnut | |
| CN104082403A (en) | Domestic natural vegetable freshness retaining nutritional agent and application | |
| CN107019179A (en) | A kind of preprocess method before day lily barn drying | |
| JP5723021B2 (en) | Chestnut browning prevention processing method | |
| CN103637133B (en) | A kind of processing method of half one-tenth plum vegetable | |
| CN102578219B (en) | Application of glacial acetic acid in fresh keeping of hot pepper fruit and hot pepper fresh-keeping method | |
| CN105285768A (en) | Malt beer sashimi capable of nourishing lungs and preparation method of malt beer sashimi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20090415 Assignee: Beijing Lorain Foodstuff Co., Ltd. Assignor: Beijing University Of Agriculture Contract record no.: 2013990000144 Denomination of invention: Method for controlling browning of Chinese chestnut Granted publication date: 20110209 License type: Exclusive License Record date: 20130409 |
|
| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110209 Termination date: 20171203 |