CN102273674B - Method for processing syrup chestnuts - Google Patents
Method for processing syrup chestnuts Download PDFInfo
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- CN102273674B CN102273674B CN2011101804177A CN201110180417A CN102273674B CN 102273674 B CN102273674 B CN 102273674B CN 2011101804177 A CN2011101804177 A CN 2011101804177A CN 201110180417 A CN201110180417 A CN 201110180417A CN 102273674 B CN102273674 B CN 102273674B
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- chestnut
- chinese chestnut
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- syrup
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- 241001070941 Castanea Species 0.000 title claims abstract description 32
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 32
- 239000006188 syrup Substances 0.000 title claims abstract description 25
- 235000020357 syrup Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000003672 processing method Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 6
- 240000004957 Castanea mollissima Species 0.000 claims description 75
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 74
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 74
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- 235000009508 confectionery Nutrition 0.000 claims description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- 206010044565 Tremor Diseases 0.000 claims description 4
- 238000006386 neutralization reaction Methods 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 5
- 230000000996 additive effect Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000003513 alkali Substances 0.000 abstract description 3
- 241001553178 Arachis glabrata Species 0.000 abstract 5
- 235000020232 peanut Nutrition 0.000 abstract 5
- 238000007789 sealing Methods 0.000 abstract 2
- 235000017060 Arachis glabrata Nutrition 0.000 abstract 1
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 1
- 235000018262 Arachis monticola Nutrition 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000003472 neutralizing effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 210000002615 epidermis Anatomy 0.000 description 5
- 210000003491 skin Anatomy 0.000 description 5
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000011121 sodium hydroxide Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention mainly aims to provide a method for processing additive-free syrup chestnuts. According to the technical scheme adopted for fulfilling the aim, the method for processing syrup chestnuts comprises the following steps of: a, shucking chestnuts to obtain chestnut meat with unsmooth skin; b, removing fine hair from the surface of the chestnut meat with an alkali solution; c, adding acid for neutralizing the alkali solution, precooking and washing with water; d, softening the peanuts; e, putting the softened peanuts into syrup, canning, exhausting, pre-sealing and cooking with sugar; and f, opening peanut cans for checking whether the peanuts are qualified, exhausting, sealing and sterilizing. According to the processing method of the invention, peanuts can be processed into syrup chestnuts which can be stored, are free from additive and have preserved flavor and nutrition.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of processing method of chestnut in syrup.
Background technology
Chinese chestnut is a kind of food that people like very much, and its mouthfeel is good, is of high nutritive value.Yet Chinese chestnut only just has output in particular season, and its processing stores often to be needed by adding chemical addition agent, and this is extremely unfavorable to health.
Summary of the invention
Main purpose of the present invention provides a kind of processing method of non-additive chestnut in syrup.
In order to realize the foregoing invention purpose, the technical solution adopted in the present invention is: a kind of processing method of chestnut in syrup may further comprise the steps:
A, Chinese chestnut shelled obtains being with puckery skin chestnut meat;
B, then will tremble the fine hair of meat surface with aqueous slkali and remove;
C, the then above-mentioned aqueous slkali of acid neutralization are done and are precooked, wash processing;
D, Chinese chestnut is cooked softening the processing again;
E, will soften rear Chinese chestnut and drop in the liquid glucose and carry out tinning, carry out candy processing after the pre-sealed cans of exhaust;
F, above-mentioned Chinese chestnut again exhaust sealed cans after the can opening detection is qualified carry out sterilization processing.
According to processing method of the present invention, that Chinese chestnut can be processed to is storable, without any additive and chestnut in syrup that local flavor and nutritive value all are maintained.
The specific embodiment
A kind of processing method of chestnut in syrup comprises step: a, Chinese chestnut shelled obtains being with puckery skin chestnut meat, and the epidermis of meat outside of will noting when shelling trembling can not stave, and this epidermis is also referred to as puckery skin; B, then will tremble the fine hair of meat surface with aqueous slkali and remove, also will prevent that the puckery skin of chestnut meat in the process of defeathering from not staved simultaneously; C, in and unnecessary alkali lye in the defeathering process, then the above-mentioned aqueous slkali of acid neutralization is done and is precooked, washes processing, the material that is produced to remove neutralization; D, Chinese chestnut is cooked softening the processing again; E, will soften rear Chinese chestnut and drop in the liquid glucose and carry out tinning, carry out candy processing after the pre-sealed cans of exhaust, i.e. the pre-sealed cans of exhaust be for remain on carry out under certain vacuum candy, thereby prevent the shrinkage of Chinese chestnut epidermis, the hardening of chestnut meat; F, above-mentioned Chinese chestnut again exhaust sealed cans after the can opening detection is qualified carry out sterilization processing.Just can put wait in storage through the Chinese chestnut of a series of like this processing after cooling has sold.Chinese chestnut is processed to store, without any additive and puckery sugar sweet water Chinese chestnut that local flavor and nutritive value all are maintained.
Described Cultivars of Chinese Chestnut is Dandong Chinese chestnut or Korea S Chinese chestnut or Japanese Cultivars of Chinese Chestnut.It organizes softness better to find puckery sugar sweet water Chinese chestnut that Dandong Chinese chestnut and Korea S, Japanese Cultivars of Chinese Chestnut Chinese chestnut process through experiment, organizes soft.Can certainly according to the needs of people's mouthfeel, select to organize the higher Chinese chestnut of hardness to make puckery sugar sweet water Chinese chestnut.
Aqueous slkali is soda bath among the described step b, and described soda bath mass concentration is 1～2%; The mass ratio of soda bath and Chinese chestnut is 1: 1～1.5, and the time that is immersed in the soda bath with puckery skin chestnut meat is 30～40 minutes.With this understanding, it is higher that chestnut meat supracutaneous fine hair is removed rate, and the epidermis color also meets the requirements.
Acid is alimentary acetic acid among the described step c, and the temperature of precooking is 60～70 ℃, and the time is 30 minutes.Acetic acid is food grade, uses in the acetic acid and caustic soda, and is safer, healthy.
The softening processing is to place 95～98 ℃ of water to carry out boiling Chinese chestnut in the described steps d.Its hardness of chestnut meat after softening the processing is lowered, and is follow-up when candy, easier immersions of liquid glucose Chinese chestnut inside, thus guarantee mouthfeel.
Sugar concentration is 65～70 ° among the described step e; Delivery temperature is 85～100 ℃, and evacuation time is 60～90 minutes, 95～100 ℃ of candy treatment temperatures, 60～90 minutes time.Exhaust is to guarantee that Chinese chestnut is in to carry out candyly under the certain vacuum degree that processing like this is in order to prevent its epidermis shrinkage of Chinese chestnut, the hardening of chestnut meat.
Delivery temperature is 85～100 ℃ among the described step f, and evacuation time is 80～90 minutes, 95～100 ℃ of sterilization processing temperature, 70～90 minutes time.Chestnut in syrup after namely qualified after testing is further exhaust sealed cans again, sterilization processing, thus guaranteed the quality of product, and prolonged the holding time.
Among the described step f after the sealed cans concentration of Chinese chestnut syrup be 48～52 °.This is the sugar concentration that is between Chinese chestnut and the liquid glucose after the relative equilibrium, and such sugar concentration has met people's mouthfeel requirement.
Chinese chestnut is through rinsing 30～60 minutes in flowing water after the boiling in the described softening processing.The particle or the impurity that produce in the time of can be with boiling after washing are removed, thereby puckery sugar sweet water Chinese chestnut quality reaches requirement after guaranteeing processing.
Embodiment 1
A, get Dandong Chinese chestnut and Chinese chestnut is shelled; B, then be that 2% soda bath will be trembled meat surface fine hair and be removed with mass concentration, wherein the mass ratio of soda bath and Chinese chestnut is 1: 1, and the removal time is 30 minutes; C, then add in the acetic acid and above-mentioned soda bath, precooked 30 minutes for 60 ℃, again washing; D, Chinese chestnut is placed 95 ℃ of water carry out boiling again to do softening the processing, boiling finished in flowing water rinsing 30 minutes; E, then Chinese chestnut to be dropped into concentration be to carry out tinning in 65 ° the liquid glucose, after 85 ℃ of lower exhausts were carried out pre-sealed cans in 60 minutes, 95 ℃ lower candy 60 minutes; F, detect through can opening through the Chinese chestnut of the pre-candy processing of sealed cans and to add again in the liquid glucose after qualified, in 85 ℃ of lower exhausts sealed cans after 80 minutes, at last 95 ℃ of lower sterilizations 70 minutes, guarantee that the concentration of Chinese chestnut syrup is about 48 ° after the sealed cans.
Embodiment 2
A, get Korea S kind Chinese chestnut and Chinese chestnut is shelled; B, then be that 1% soda bath will be trembled meat surface fine hair and be removed with mass concentration, wherein the mass ratio of soda bath and Chinese chestnut is 1: 1.5, and the removal time is 40 minutes; C, then add in the acetic acid and above-mentioned soda bath, precooked 30 minutes for 70 ℃, again washing; D, Chinese chestnut is placed 98 ℃ of water carry out boiling again to do softening the processing, boiling finished in flowing water rinsing 60 minutes; E, then Chinese chestnut to be dropped into concentration be to carry out tinning in 70 ° the liquid glucose, after 95 ℃ of lower exhausts were carried out pre-sealed cans in 70 minutes, 100 ℃ lower candy 70 minutes; F, detect through can opening through the Chinese chestnut of the pre-candy processing of sealed cans and to add again in the liquid glucose after qualified, in 95 ℃ of lower exhausts sealed cans after 90 minutes, at last 100 ℃ of sterilizations 80 minutes, guarantee that the concentration of Chinese chestnut syrup is about 50 ° after the sealed cans.
Embodiment 3
A, get the Japan cultivars Chinese chestnut and Chinese chestnut is shelled; B, then be that 1.5% soda bath will be trembled meat top layer fine hair and be removed with mass concentration, wherein the mass ratio of soda bath and Chinese chestnut is 1: 1.2, and the removal time is 35 minutes; C, then add in the acetic acid and above-mentioned soda bath, precooked 30 minutes for 65 ℃, again washing; D, Chinese chestnut is placed 96 ℃ of water carry out boiling again to do softening the processing, boiling finished in flowing water rinsing 45 minutes; E, then Chinese chestnut to be dropped into concentration be to carry out tinning in 66 ° the liquid glucose, after 90 ℃ of lower exhausts were carried out pre-sealed cans in 65 minutes, 98 ℃ lower candy 65 minutes; F, detect through can opening through the Chinese chestnut of the pre-candy processing of sealed cans and to add again in the liquid glucose after qualified, in 90 ℃ of lower exhausts sealed cans after 85 minutes, at last 98 ℃ of sterilizations 90 minutes, guarantee that the Chinese chestnut sugar water concentration is about 52 ° after the sealed cans.
Embodiment 4
A, get Chinese chestnut and Chinese chestnut is shelled; B, then be that 2% soda bath will be trembled meat top layer fine hair and be removed with mass concentration, wherein the mass ratio of soda bath and Chinese chestnut is 1: 1.4, and the removal time is 35 minutes; C, then add in the acetic acid and above-mentioned soda bath, precooked 30 minutes for 65 ℃, again washing; D, Chinese chestnut is placed 96 ℃ of water carry out boiling again to do softening the processing, boiling finished in flowing water rinsing 30 minutes; E, then Chinese chestnut to be dropped into concentration be to carry out tinning in 66 ° the liquid glucose, after 100 ℃ of lower exhausts were carried out pre-sealed cans in 65 minutes, 98 ℃ lower candy 90 minutes; F, detect through can opening through the candy Chinese chestnut of pre-sealed cans and to add again in the liquid glucose after qualified, in 100 ℃ of lower exhausts sealed cans after 85 minutes, at last 98 ℃ of sterilizations 75 minutes, guarantee that the concentration of Chinese chestnut syrup is about 52 ° after the sealed cans.
By the puckery sugar sweet water Chinese chestnut that above-mentioned processing obtains, be easy to preserve, and do not add any additive, kept the original local flavor of Chinese chestnut and nutritive value.
Claims (8)
1. the processing method of a chestnut in syrup may further comprise the steps:
A, Chinese chestnut shelled obtains being with puckery skin chestnut meat;
B, then will tremble the fine hair of meat surface with aqueous slkali and remove;
C, the then above-mentioned aqueous slkali of acid neutralization are done and are precooked, wash processing;
D, Chinese chestnut is cooked softening the processing again;
E, will soften rear Chinese chestnut and drop in the liquid glucose and carry out tinning, carry out candy processing after the pre-sealed cans of exhaust;
F, above-mentioned Chinese chestnut again exhaust sealed cans after the can opening detection is qualified carry out sterilization processing;
Aqueous slkali is soda bath among the described step b, and described soda bath mass concentration is 1～2%; The mass ratio of soda bath and Chinese chestnut is 1:1～1.5, and the time that is immersed in the soda bath with puckery skin chestnut meat is 30～40 minutes.
2. the processing method of a kind of chestnut in syrup according to claim 1, it is characterized in that: described Cultivars of Chinese Chestnut is Dandong Chinese chestnut or Korea S Chinese chestnut or Japanese Cultivars of Chinese Chestnut.
3. the processing method of a kind of chestnut in syrup according to claim 1 is characterized in that: acid is alimentary acetic acid among the described step c, and the temperature of precooking is 60～70 ℃, and the time is 30 minutes.
4. the processing method of a kind of chestnut in syrup according to claim 1 is characterized in that: the softening processing is to place 95～98 ℃ of water to carry out boiling Chinese chestnut in the described steps d.
5. the processing method of a kind of chestnut in syrup according to claim 1, it is characterized in that: sugar concentration is 65～70 ° among the described step e; Delivery temperature is 85～100 ℃, and evacuation time is 60～90 minutes, 95～100 ℃ of candy treatment temperatures, 60～90 minutes time.
6. the processing method of a kind of chestnut in syrup according to claim 1, it is characterized in that: delivery temperature is 85～100 ℃ among the described step f, evacuation time is 80～90 minutes, 95～100 ℃ of sterilization processing temperature, 70～90 minutes time.
7. the processing method of a kind of chestnut in syrup according to claim 1 is characterized in that: among the described step f after the sealed cans concentration of Chinese chestnut syrup be 48～52 °.
8. the processing method of a kind of chestnut in syrup according to claim 4 is characterized in that: Chinese chestnut is through rinsing 30～60 minutes in flowing water after the boiling in the described softening processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101804177A CN102273674B (en) | 2011-06-30 | 2011-06-30 | Method for processing syrup chestnuts |
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|---|---|---|---|
| CN2011101804177A CN102273674B (en) | 2011-06-30 | 2011-06-30 | Method for processing syrup chestnuts |
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| CN102273674A CN102273674A (en) | 2011-12-14 |
| CN102273674B true CN102273674B (en) | 2013-03-06 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103263045B (en) * | 2013-05-20 | 2015-12-02 | 黄山桃源罐头食品有限公司 | Chestnut in syrup and processing method thereof |
| CN104068425A (en) * | 2014-07-18 | 2014-10-01 | 黄山桃源罐头食品有限公司 | Processing method for sweet-water castanea mollissimas |
| CN104187886A (en) * | 2014-08-01 | 2014-12-10 | 湖北绿润食品有限公司 | Astringent peel chestnut product and production method thereof |
| CN105613905A (en) * | 2014-10-28 | 2016-06-01 | 黄武 | Chinese chestnut lemon candy and preparation method thereof |
| CN106136180A (en) * | 2016-06-21 | 2016-11-23 | 安徽友源食品有限公司 | A kind of manufacture method of Chinese chestnut can |
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| CN101574160A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Method for processing chestnut in syrup |
| CN101569341B (en) * | 2009-06-09 | 2011-09-07 | 凤城市田丰食品有限公司 | Process for producing sweet-water chestnuts with membrane |
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Address after: 245500 No. 15 Ma Road, Yixian County, Anhui, Huangshan City Patentee after: HUANGSHAN TAOYUAN FOOD CO.,LTD. Address before: 245500 No. 15 Ma Road, Yixian County, Anhui, Huangshan City Patentee before: HUANGSHAN TAOYUAN TINNED FOOD Co.,Ltd. |
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Denomination of invention: A processing method of Chinese chestnut in syrup Effective date of registration: 20221205 Granted publication date: 20130306 Pledgee: Huishang Bank Co.,Ltd. Yixian Sub branch Pledgor: HUANGSHAN TAOYUAN FOOD CO.,LTD. Registration number: Y2022980024746 |
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Granted publication date: 20130306 Pledgee: Huishang Bank Co.,Ltd. Yixian Sub branch Pledgor: HUANGSHAN TAOYUAN FOOD CO.,LTD. Registration number: Y2022980024746 |