CN102138683A - Chestnut jam and production process thereof - Google Patents
Chestnut jam and production process thereof Download PDFInfo
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- CN102138683A CN102138683A CN201110091093XA CN201110091093A CN102138683A CN 102138683 A CN102138683 A CN 102138683A CN 201110091093X A CN201110091093X A CN 201110091093XA CN 201110091093 A CN201110091093 A CN 201110091093A CN 102138683 A CN102138683 A CN 102138683A
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- chinese chestnut
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Abstract
The invention provides chestnut jam and a production process thereof. The production process mainly comprises the following steps of: the selection of materials: selecting good-quality chestnuts; the removal of shells: shelling the chestnuts; the removal of peel: impacting and washing chestnut kernels until the peel falls off; cleaning: cleaning the chestnut kernels; pelletizing: cutting the chestnut kernels into granules; the protection of color: adding a plant extract into the chestnut kernels; removal of enzyme: irradiating the chestnut kernels; the preparation of pulp through starch: mixing proper water and the starch; the adding of accessories: adding stabilizing agent, viscosity regulator and acidifying or alkalizing agent; gelatinization: mixing and stabilizing the mixture obtained in the steps of the preparation of pulp and the adding of accessories to paste-like accessories; the adding of the chestnut kernels: adding the granular chestnut kernels obtained through the processes of the selection of materials, the removal of shells, the removal of peel, cleaning, palletizing, the protection of color and the removal of enzyme into the paste-like accessories prepared by the processes of the preparation of pulp, the adding of accessories and the gelatinization to obtain paste-like jam with suspended kernel granules; and high-temperature sterilization: continuously heating the jam for a period of time, and completely sterilizing the jam. The chestnut jam belongs to the further processing of the chestnuts; edible methods of the chestnuts are enriched; and the production process can be widely applied to various baking cakes and special snacks.
Description
Technical field
The present invention relates to a kind of is primary raw material nut jam with the Chinese chestnut, and the production technology of making this jam.
Background technology
The Chinese chestnut fecund is in hillside, and is sweet fragrant, and starch-containing 51～60%, protein 5.7-10.7%, fat 2-7.4%, mineral matters such as sugar, crude fibre, carrotene, vitamin A, B, C and calcium, phosphorus, potassium can supply the nutrient of absorption of human body and utilization up to 98%.With ten calculating, heat is 204 calories, and fat content then is less than 1 gram, has in the shell class fruit fat content minimum.The traditional Chinese medical science thinks that chestnut can tonifying spleen be good for the stomach, the strong muscle of kidney tonifying, promoting blood circulation and hemostasis.To the good curative effect of suffering from a deficiency of the kidney, good nutritious tonifying effect is arranged, to the normal function of keeping human body and grow all useful, especially to middle-aged and old anti-disease, anti-agings, promote longevity also beneficial.Because it has very high nutritive value and economic worth, more and more extensively planted, therefore greatly developing the Chinese chestnut deep process technology seems very necessary, also very accords with the demands of the market.
In the present existing product technology, mainly there is following mode in the processing of Chinese chestnut:
1. frying: be commonly called as sugar and fry Chinese chestnut, mixing with sandstone places pot to heat, and is aided with stirring simultaneously, fries to the Chinese chestnut shell to split, and directly supplies with to eat, though processing technology is simple, its deficiency is:
A, be not easy to further deep processing,
B, for the also unsuitable long-time accumulating of the Chinese chestnut that fries,
C, necessary existing system for not possessing frying equipment average family, can't be obtained at any time,
D, edible preceding must manual peeling off.
2. directly edible: as can at utmost keep nutrition and not run off, but its deficiency to be:
A, fresh Chinese chestnut more firmly, more crisp, people's easy damage gum in the process of chewing,
B, be difficult for peeling off
C, difficult decortication
3. utilize the jam processing technology of conventional, well-known: behind Chinese chestnut shelling, be heated to well-donely, and grind into pasty state and be equipped with various auxiliary materials, final pasteurising, encapsulation finished product, accumulating are sold, but its deficiency is:
A, Chinese chestnut are made pasty state, the mouthfeel variation, have lost the mouthfeel of the former pulp of Chinese chestnut,
B, after using Chinese chestnut shelling crusher machine chestnut shell, place water to soak the long period, loosening until pericarp, come off, long-time immersion will make that nutrient runs off, sugar part loss, mouthfeel variation, breed bacteria,
C, manufactured goods darken, dimness, lose the outward appearance competitiveness, and be difficult to cause appetite, can change this weak point though add the artificial pigment that uses, but edible for a long time artificial color also can constitute a threat to the healthy of people, and therefore product itself also will lose the qualification of propagating sale with " organic food ".
Summary of the invention
For solving above-mentioned weak point, it is the jam and the production technology thereof of primary raw material with the Chinese chestnut that the present invention proposes a kind of, and its production technology mainly comprises following steps:
A, select materials: select free from insect pests, do not have rotten Chinese chestnut;
B, shell: Chinese chestnut is placed the Chinese chestnut decorticator processing that shells, obtain being surrounded by the Li Ren of pericarp;
C, decortication: the Li Ren that is surrounded by pericarp is impacted washing, come off until pericarp;
D, cleaning: the decortication kernel that obtains is cleaned, to remove impurity;
E, pelletizing: kernel is cut into equigranular, is added to the 20-50% of total amount;
F, protect look: in kernel, add plant extracts, make its color and luster cadmium yellow;
G, take off enzyme: kernel is placed radiation environment;
H, starch are opened slurry: an amount of water is mixed with starch;
I, adding batching: add stabilizing agent, viscosity modifier, acid-base modifier;
J, gelatinization: the mixture that h, i two step process are obtained stirs stablely prepares burden to pasty state;
K, adding pulp: in by the pasty state batching that h～j technology is produced, add the granular pulp that obtains by a～g technology, obtain being suspended with the pasty state jam of pulp particle;
L, high-temperature sterilization: with jam heating and continue for some time fully sterilization;
M, cooling encapsulation: with the jam encapsulation accumulating of cooling.
Described impact washing mainly is to use the highly pressurised liquid that comprises High-Pressure Water, and the Li Ren that is surrounded by pericarp is washed decortication.
Described pelletizing is that Jiang Liren is cut into the blockage that the length of side is 4-8mm.
Described plant extraction liquid mainly comprises yellow Ginger P.E, accounts for finished product gross weight 0.5%～1%.
The described enzyme that takes off mainly is an irradiation, and the time is 10-15 minute.
Described stabilizer comprises finished product gross weight 0.5%～1%.
Adding viscosity modifier to the viscosity of pasty state batching reaches 0.5～0.75 pool.
Described high-temperature sterilization mainly comprises jam is heated to 95～100 degree Celsius, and continues 10～15 minutes.
Chinese chestnut pulp sauce according to the production technology of above-mentioned Chinese chestnut pulp sauce obtains mainly comprises following parts by weight:
The Chinese chestnut fruit pulp, 20%～60%;
Ginger P.E, 0.5%～1%;
Citric acid, 0.5%～0.75%;
Starch, 6%～8%;
And the water of residuals weight umber.
The present invention is compared with the prior art the beneficial effect that is had:
1. the invention belongs to deep processing, enriched the eating method of Chinese chestnut, can be widely used in all kinds of cakes of baking and banking up with earth, characteristic snack Chinese chestnut;
2. be applicable to long-time transportation and even outlet sale, have the long shelf life cycle, have higher economic value;
3. can be easy to be used, be stored in and more can prolong its fresh-keeping guaranteeing the quality the cycle in the refrigerator by average family storage;
4. instant, it is instant to open bag (jar), need not to peel off;
5. delicate mouthfeel and thickness too not, the Li Rengeng of stripping and slicing has kept the original mouthfeel of Chinese chestnut, also can not damage gum simultaneously;
6. there is not long-time immersion operation in the jam preparation process, so the negligible amounts of breed bacteria, help prolonging effective period of food quality.
7. final heating and temperature control between 95～100 degree, and the time be controlled between 10～20 minutes, in the time of sterilization, Chinese chestnut is boiled state to delicate mouthfeel, the nutrition leak of also having avoided heating repeatedly to cause.
8. the present invention adopts ginger extract that Chinese chestnut pulp sauce is protected the look processing, because ginger extract has bright-coloured yellow colors, has stronger adhesive force, close with the Chinese chestnut flesh color, be to be applicable to very much the natural colorant of making Chinese chestnut pulp sauce, and it also is one of composition of this selling point local flavor that ginger itself has peat-reek, and ginger itself also has very high healthy nutritive value.
9. the present invention adopts radiation mode that chestnut kernel is taken off enzyme, reduces the use of food additives, helps reducing cost and improves the natural attribute of product.
The specific embodiment
Select materials: select free from insect pests, do not have rotten Chinese chestnut, present embodiment is selected the Chinese chestnut that originates from domestic hilly country, Shucheng County, Anhui for use, has advantages such as stable yield, chestnut are full in fact, insect pest is few;
Shell: Chinese chestnut is placed the Chinese chestnut decorticator processing that shells, obtain being surrounded by the Li Ren of pericarp,, can separate by the form of centrifugal screening because the chestnut shell obviously there are differences in the proportion of Li Ren;
Decortication: the Li Ren that is surrounded by pericarp is impacted washing, come off until pericarp, adopted the form of High-Pressure Water bump in the present embodiment, Li Ren places a hollow out container that can slowly move, so that High-Pressure Water can fully touch the Li Ren that remains to be peeled of institute;
Clean: the decortication kernel that obtains is cleaned, to remove impurity, these impurity mainly contain chestnut shell, Li Pi and other foreign material, for the present patent application patent in the future, iff on describing, omitting this step, then still do not deviate from protection domain of the present invention, because can be merged into same operation with rinsing in the High-Pressure Water impact;
Pelletizing: kernel is cut into equigranular, is cut into the blockage of the 4-8mm length of side in the present embodiment;
Protect look: in kernel, add plant extraction liquid, make its color and luster cadmium yellow, use in the present embodiment to account for product gross weight 1% weight portion ginger extract and use as color stabilizer;
Take off enzyme: kernel was placed radiation environment 15 minutes, decompose to promote enzyme, thereby avoid oxydasis to cause the jam variable color;
Starch is opened slurry: the suitable quantity of water of inciting somebody to action is mixed with starch;
Add batching: add 0.7% weight portion stabilizing agent, 0.7% weight portion viscosity modifier, an amount of acid-base modifier;
Gelatinization: the mixture that h, i two step process are obtained stirs stablely prepares burden to pasty state;
Add pulp: in by the pasty state batching that h～j technology is produced, add the granular pulp that obtains by a～g technology, obtain being suspended with the pasty state jam of pulp particle;
High-temperature sterilization: jam is heated to 98 degree Celsius and continues 15 minutes, fully sterilization;
Cooling encapsulation: with the jam encapsulation accumulating of cooling, in language description, omit this step, can not exceed protection scope of the present invention equally.Because this is known necessary operation, any food processing is all wanted to be provided with packing and just can extensively be sold on market.
According to the Chinese chestnut pulp sauce that the production technology of the disclosed Chinese chestnut pulp of present embodiment sauce obtains, mainly comprise and be not limited to following parts by weight:
The Chinese chestnut fruit pulp, 40%
Ginger P.E, 1%;
Citric acid, 0.5%;
Starch, 7%7;
And the water of residuals weight umber.
Claims (9)
1. the production technology of Chinese chestnut pulp sauce mainly comprises following feature:
A, select materials: select free from insect pests, do not have rotten Chinese chestnut;
B, shell: Chinese chestnut is placed the Chinese chestnut decorticator processing that shells, obtain being surrounded by the Li Ren of pericarp;
C, decortication: the Li Ren that is surrounded by pericarp is impacted washing, come off until pericarp;
D, cleaning: the decortication kernel that obtains is cleaned, to remove impurity;
E, pelletizing: kernel is cut into equigranular, is added to the 20-50% of total amount;
F, protect look: in kernel, add plant extracts, make its color and luster cadmium yellow;
G, take off enzyme: kernel is placed radiation environment;
H, starch are opened slurry: an amount of water is mixed with starch;
I, adding batching: add stabilizing agent, viscosity modifier, acid-base modifier;
J, gelatinization: the mixture that h, i two step process are obtained stirs stablely prepares burden to pasty state;
K, adding pulp: in by the pasty state batching that h～j technology is produced, add the granular pulp that obtains by a～g technology, obtain being suspended with the pasty state jam of pulp particle;
L, high-temperature sterilization: with jam heating and continue for some time fully sterilization;
M, cooling encapsulation: with the jam encapsulation accumulating of cooling.
2. the production technology of Chinese chestnut pulp sauce according to claim 1 is characterized in that: described impact washing, mainly be to use the highly pressurised liquid that comprises High-Pressure Water, and the Li Ren that is surrounded by pericarp is washed decortication.
3. the production technology of Chinese chestnut pulp sauce according to claim 1 is characterized in that: described pelletizing is that Jiang Liren is cut into the blockage that the length of side is 4-8mm.
4. the production technology of Chinese chestnut pulp sauce according to claim 1 is characterized in that: described plant extraction liquid mainly comprises yellow Ginger P.E, accounts for finished product gross weight 0.5%～1%.
5. the production technology of Chinese chestnut pulp sauce according to claim 1 is characterized in that: the described enzyme that takes off mainly is an irradiation, and the time is 10-15 minute.
6. the production technology of Chinese chestnut pulp sauce according to claim 1 is characterized in that: described stabilizer comprises finished product gross weight 0.5%～1%.
7. the production technology of Chinese chestnut pulp sauce according to claim 1 is characterized in that: adding viscosity modifier to the viscosity of pasty state batching reaches 0.5～0.75 pool.
8. the production technology of Chinese chestnut pulp sauce according to claim 1 is characterized in that: described high-temperature sterilization mainly comprises jam is heated to 95～100 degree Celsius, and continues 10～15 minutes.
9. the Chinese chestnut pulp sauce that obtains according to the production technology of above-mentioned Chinese chestnut pulp sauce is characterized in that: mainly comprise and be not limited to following parts by weight:
The Chinese chestnut fruit pulp, 20%～60%;
Ginger P.E, 0.5%～1%;
Citric acid, 0.5%～0.75%;
Starch, 6%～8%;
And the water of residuals weight umber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110091093XA CN102138683A (en) | 2010-08-30 | 2011-04-07 | Chestnut jam and production process thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010269991 | 2010-08-30 | ||
| CN201010269991.5 | 2010-08-30 | ||
| CN201110091093XA CN102138683A (en) | 2010-08-30 | 2011-04-07 | Chestnut jam and production process thereof |
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| CN102138683A true CN102138683A (en) | 2011-08-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201110091093XA Pending CN102138683A (en) | 2010-08-30 | 2011-04-07 | Chestnut jam and production process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156217A (en) * | 2012-08-18 | 2013-06-19 | 河北栗源食品有限公司 | Watered chestnut sauce and manufacturing method |
| CN103315200A (en) * | 2012-03-20 | 2013-09-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam and method for making same |
| CN106072359A (en) * | 2016-06-30 | 2016-11-09 | 张建新 | A kind of manufacture method of Chinese chestnut health care beans |
| CN109770305A (en) * | 2017-11-15 | 2019-05-21 | 内蒙古伊利实业集团股份有限公司 | A kind of jam, Yoghourt containing jam and preparation method thereof |
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| CN1039950A (en) * | 1988-08-03 | 1990-02-28 | 山东农业大学 | Produce the method for canned syrup Chinese chestnut |
| JPH04112779A (en) * | 1990-08-30 | 1992-04-14 | Toyo Bussan Kk | Peeling treatment of japanese chestnut and peeling treatment device therefor |
| CN1557213A (en) * | 2004-01-13 | 2004-12-29 | 武汉工业学院 | Original-colored, low-sugared chestnut product making method |
| JP2008054548A (en) * | 2006-08-30 | 2008-03-13 | National Agriculture & Food Research Organization | Method for peeling silverskin of silverskin-easily-peeling-system castanea crenata variety |
| CN101574160A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Processing method of chestnut in syrup |
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2011
- 2011-04-07 CN CN201110091093XA patent/CN102138683A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN1039950A (en) * | 1988-08-03 | 1990-02-28 | 山东农业大学 | Produce the method for canned syrup Chinese chestnut |
| JPH04112779A (en) * | 1990-08-30 | 1992-04-14 | Toyo Bussan Kk | Peeling treatment of japanese chestnut and peeling treatment device therefor |
| CN1557213A (en) * | 2004-01-13 | 2004-12-29 | 武汉工业学院 | Original-colored, low-sugared chestnut product making method |
| JP2008054548A (en) * | 2006-08-30 | 2008-03-13 | National Agriculture & Food Research Organization | Method for peeling silverskin of silverskin-easily-peeling-system castanea crenata variety |
| CN101574160A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Processing method of chestnut in syrup |
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| 刘超 等: "板栗辐照冷藏保鲜技术研究", 《安徽农业科学》 * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315200A (en) * | 2012-03-20 | 2013-09-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam and method for making same |
| CN103315200B (en) * | 2012-03-20 | 2015-01-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam and method for making same |
| CN103156217A (en) * | 2012-08-18 | 2013-06-19 | 河北栗源食品有限公司 | Watered chestnut sauce and manufacturing method |
| CN106072359A (en) * | 2016-06-30 | 2016-11-09 | 张建新 | A kind of manufacture method of Chinese chestnut health care beans |
| CN109770305A (en) * | 2017-11-15 | 2019-05-21 | 内蒙古伊利实业集团股份有限公司 | A kind of jam, Yoghourt containing jam and preparation method thereof |
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Application publication date: 20110803 |