CN1023755C - Method for producing canned syrup Chinese chestnut - Google Patents
Method for producing canned syrup Chinese chestnut Download PDFInfo
- Publication number
- CN1023755C CN1023755C CN88105315A CN88105315A CN1023755C CN 1023755 C CN1023755 C CN 1023755C CN 88105315 A CN88105315 A CN 88105315A CN 88105315 A CN88105315 A CN 88105315A CN 1023755 C CN1023755 C CN 1023755C
- Authority
- CN
- China
- Prior art keywords
- chinese chestnut
- kernels
- canned
- benevolence
- chestnut
- 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.)
- Expired - Fee Related
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- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a production method of a canned chestnut food. In the production method, Chinese chestnut kernels after the outer shell is removed are immersed in a hydrochlric solution with the concentration of 10 to 20% for removing the skin of the kernels by controlling the temperature between 95 and 100 DEG C; then, the kernels are scalded for 5 to 8 minutes for softening the texture; the kernels are dyed by adopting natural plants, namely gardenia or turmeric root tuber, and a fixative is added into a dyeing liquor; when a canned liquid is prepared, phosphates and a little citric acid are added into sweet water so that a certain water retention property in starch and protein in kernel particles can be kept; after being sealed and sterilized, the products are moderate in hardness. Medicaments and natural plant pigments applied in processing do not have influence on sanitation and nutrient.
Description
The invention belongs to the processing and manufacturing of chestnut food.
Chinese chestnut is important dry fruit, and it is nutritious, and local flavor is good, be loved by the people, but back metabolism is vigorous because Chinese chestnut is gathered, and lacks corresponding storage measure, often causes a large amount of rotting.If be processed into can, not only can increase the designs and varieties of food, enrich market, prolong the supply phase, and can reduce the loss that causes because of rotting after chestnut is gathered, increased economic benefit.Because the kind benevolence epidermis 1-2 confluent monolayer cells tissue of Chinese chestnut is rich in tanning matter, easily makes the goods brown stain in process, this has not only reduced commodity value, also influences the fragrance and the local flavor of can simultaneously.Simultaneously Chinese chestnut is rich in starch and the protein retentiveness is lower, make goods by old technology after quality harder, sense of food is good inadequately.The canned syrup Chinese chestnut development is all arranged both at home and abroad, produce canned syrup Chinese chestnut in Japan and adopt manual peeling method to remove the Chinese chestnut kernel epidermis; China Ministry of Light Industry publish " the canned syrup Chinese chestnut technology that packing industry handbook one book is introduced also is to adopt sanding machine to grind off kind of a benevolence epidermis.Though this technology has solved a system jar back Chinese chestnut brown stain to a certain extent, owing to adopt grinding method, cause between kind of benevolence two lobes brown stain and material loss bigger, the Chinese chestnut particle is obviously diminished, time-consuming, cause the production cycle to prolong.The domestic factory that has adopts the alkaline hydrogen sodium oxide molybdena to remove the Chinese chestnut kernel epidermis, and remnants such as the pigment of generation skin zone or tannin form permanent brown stain.More than two kinds of technology all exist the hard and bad shortcoming of sense of food of system jar back chestnut quality.In view of the foregoing, the present invention improves the production method of canned syrup Chinese chestnut, is intended to improve processing benefit and quality.
Main points of the present invention are after the Chinese chestnut shell is removed, and adopt hydrochloric acid solution to carry out removing of kind of benevolence epidermis; Water blancing kind benevolence is with softening quality, and the employing natural plants carries out appropriateness dyeing.
Specific process is as follows:
After the Chinese chestnut shell is peelled off, will immerse in the hydrochloric acid solution that concentration is 10-20% except that the kind benevolence of decapsidate and heat, the hydrochloric acid solution temperature if reduce temperature, but is then planted benevolence particle pickling time proper extension between 95-100 ℃ around here, and general Ex-all kind benevolence epidermis is as the criterion.After removing kind of benevolence epidermis, through water blancing 5-8 minute with softening quality, adopt natural plants cape jasmine turmeric to carry out appropriateness dyeing and handle, improve the vividness of product color, the while adds color-fixing agent in dyeing liquor.In syrup, add phosphate during blend tank liquid, for example: sodium phosphate trimer and hexa metaphosphoric acid potassium or pyrophosphorous acid sodium account for the 0.01-0.1% of jar liquid, and add the pH value that an amount of citric acid is adjusted jar liquid, can make protein and starch in kind of the benevolence particle keep certain retentiveness, after the airtight sterilization, because retentiveness and to the raising of heating power stability causes product soft or hard appropriateness, all medicaments used in the processing and the equal health of phytochrome.Nutrition does not all have influence.
The present invention is simple for process, raw material availability is high, treating capacity is big, by the canned syrup Chinese chestnut that the present invention produces, and particle integrity, jar liquid clarification has vivid natural colored and strong chestnut fragrance, and sense of food is good.The invention solves the shortcoming and defect part in producing with canned syrup Chinese chestnut, the processing of chestnut food is had great practical value and promotional value.
Claims (2)
1, a kind of method of producing canned syrup Chinese chestnut.It is characterized in that using the 10-20% hydrochloric acid solution is 90-100 ℃ of immersion Chinese chestnut kernel down in temperature, melt kind of a benevolence epidermis, then with water blancing 5-8 minute with a softening kind of benevolence quality, with natural plant pigment Chinese chestnut kernel is carried out appropriateness dyeing, in syrup, add the sodium phosphate trimer of 0.01-0.1% during blend tank liquid.
2, according to the method for the described production canned syrup Chinese chestnut of claim 1., the natural plants that it is characterized in that Chinese chestnut kernel dyeing is with cape jasmine or turmeric.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88105315A CN1023755C (en) | 1988-08-03 | 1988-08-03 | Method for producing canned syrup Chinese chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88105315A CN1023755C (en) | 1988-08-03 | 1988-08-03 | Method for producing canned syrup Chinese chestnut |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1039950A CN1039950A (en) | 1990-02-28 |
| CN1023755C true CN1023755C (en) | 1994-02-16 |
Family
ID=4833522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN88105315A Expired - Fee Related CN1023755C (en) | 1988-08-03 | 1988-08-03 | Method for producing canned syrup Chinese chestnut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1023755C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100348127C (en) * | 2004-10-29 | 2007-11-14 | 中国科学院沈阳应用生态研究所 | Method for producing natural brown pigment of chestnut case |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087916C (en) * | 2000-01-13 | 2002-07-24 | 彭玉来 | Production process of frozen shelled Chinese chestnut of clean vegetable type |
| CN102138683A (en) * | 2010-08-30 | 2011-08-03 | 安徽本草堂生物科技有限公司 | Chestnut jam and production process thereof |
| SG188339A1 (en) * | 2010-09-01 | 2013-04-30 | Adrian Spiers | Method of storing produce and producing a beverage |
| CN102007998B (en) * | 2010-10-29 | 2012-09-26 | 华南理工大学 | Low-sugar Chinese chestnut preserved fruit and production method thereof |
| CN104223244B (en) * | 2014-08-21 | 2016-06-29 | 福建新之源生物制品有限公司 | A kind of hawthorn beverage and preparation method thereof |
| CN106072339A (en) * | 2016-06-30 | 2016-11-09 | 余林岚 | A kind of manufacture method of canned syrup Chinese chestnut |
-
1988
- 1988-08-03 CN CN88105315A patent/CN1023755C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100348127C (en) * | 2004-10-29 | 2007-11-14 | 中国科学院沈阳应用生态研究所 | Method for producing natural brown pigment of chestnut case |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1039950A (en) | 1990-02-28 |
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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 | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |