CN102871163B - Method for producing baked flavored chestnuts - Google Patents
Method for producing baked flavored chestnuts Download PDFInfo
- Publication number
- CN102871163B CN102871163B CN201210384209.3A CN201210384209A CN102871163B CN 102871163 B CN102871163 B CN 102871163B CN 201210384209 A CN201210384209 A CN 201210384209A CN 102871163 B CN102871163 B CN 102871163B
- Authority
- CN
- China
- Prior art keywords
- chinese chestnut
- chestnut
- chestnuts
- bakes
- baking box
- 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.)
- Active
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for producing baked flavored chestnuts and belongs to the technical field of food processing. The method comprises the steps of using high-quality chestnuts as a raw material, first removing shells and peels of the chestnuts, then placing the chestnuts into a pre-heated baking oven to be baked, coating peanut oil and a white granulated sugar solution on the surfaces of chestnut kernels in the baking process, taking out cured chestnut kernels to perform cooling, vacuum packing and high-temperature sterilization to prepare the ready-to-eat baked chestnuts. The method keeps the flavor and the taste of the chestnuts well, and the baked flavored chestnuts are golden yellow in color and luster, fragrant, sweet, tasty and low in smashed rate and are a snack chestnut food convenient to eat and good in quality.
Description
Technical field
The present invention relates to a kind of processing method that bakes flavor chestnut, belong to food processing technology field.
Background technology
Chinese chestnut is one of important outlet raw material of China.Normal processed saccharogenesis is fried the products such as Chinese chestnut, chest nut powder, chestnut filling.Why Chinese chestnut has large market like this, is because its fruits nutrition is abundant, and has health protection and therapeutic action, can strengthen human immunological competence and anti-cancer ability.In addition, Chinese chestnut opaque is fine and smooth, and fragrant glutinous good to eat, local flavor is splendid, is also therefore well received by consumers.
Baking is a kind of important food processing mode.Bake mouthfeel, local flavor and the color and luster that can improve food.The peculiar taste of Chinese chestnut can produce in baking process, is mainly that the thermal degradation reaction of Maillard reaction and lipid can produce the organic matter flavor substances such as furans, pyrroles in baking process.These flavor substances can promote the taste quality of Chinese chestnut, are well received by consumers.
Baking Chinese chestnut Seed is a kind of approach of Chinese chestnut processing, and it is not only convenient to transportation storage and sells, and is convenient to produce.But the product that bakes Chinese chestnut Seed is less at home, also rare on the market.And Chinese chestnut is carried out to soybean, and make the finished product form of the Chinese chestnut Seed of instant bagged, convenient and swift, be the better outlet that improves Chinese chestnut added value.
Summary of the invention
For above-mentioned situation, the object of this invention is to provide a kind of new product, by baking Chinese chestnut local flavor and the nutritive value that can keep good, color and luster is good, and fruit damage rate is low, and is packaged into bag, instant.
The invention provides a kind of production method that bakes flavor chestnut, in the process baking, need to smear on Chinese chestnut Seed surface peanut oil and white granulated sugar solution;
Wherein, stock and adjunct composition is counted by weight:
Raw material: 100 parts of high-quality Chinese chestnuts;
Auxiliary material: peanut oil 6-8 part;
White granulated sugar 10-15 part;
Water is appropriate.
The described production method that bakes flavor chestnut, operating procedure comprises: selecting high-quality Chinese chestnut is raw material, first by Chinese chestnut shelling, blanching, peeling, then put it in the baking box that preheating completes and bake, in the process baking, need to smear on Chinese chestnut Seed surface peanut oil and white granulated sugar solution, after Chinese chestnut slaking, take out, carry out vacuum packaging, high temperature sterilization, make the Chinese chestnut that bakes of instant bagged;
Its processing step and parameter are as follows:
(1) select materials: choose high-quality Chinese chestnut, require to select fresh full, the normal Chinese chestnut of local flavor to make raw material;
(2) shelling: do not damage Li Ren during shelling peeling, keep the complete full granular of Chinese chestnut;
(3) blanching: the Chinese chestnut of shelling is put into 95-100 ℃ of hot water blanching and take out after 2-3 minute; Preferably blanching 2 minutes in 100 ℃ of hot water;
(4) peeling: adopt manual peeling or enzyme process to remove the peel;
(5) baking box preheating: first the temperature setting of getting angry of baking box is set to 160 ℃-180 ℃, lower fiery temperature setting is set to i00 ℃-120 ℃, then bakes after baking box is preheating to set temperature;
(6) bake: on Chinese chestnut surface, be coated with one deck peanut oil, with tinfoil, encase, put into the baking box of preheating, bake after 20-30min, Chinese chestnut is taken out, on its surface, be coated with one deck liquid glucose, increase the fragrant and sweet local flavor that bakes Chinese chestnut, and then continue to put into baking box and bake 3-8min, until take out after the complete slaking of Chinese chestnut;
(7) packing: after the Chinese chestnut baking is cooling, put into aluminium foil bag and carry out vacuum sealed package;
(8) sterilization: packaged Chinese chestnut is put into the high-temp steam sterilizing pot of 121 ℃, sterilization 20min.
The Chinese chestnut water content that bakes that described processing obtains is less than 45%, and fruit damage rate is lower than 10%.
The present invention also provides a kind of flavor chestnut that bakes, and it adopts above-mentioned method to produce.
Beneficial effect of the present invention: bake Chinese chestnut local flavor and the nutritive value that can keep good, by method of the present invention, make simultaneously to cure flavor chestnut product color good, fruit damage rate is low, plays benefit, instant edible for Chinese chestnut deep processing.
The specific embodiment
Bake a production method for flavor chestnut, in the process baking, need to smear on Chinese chestnut Seed surface peanut oil and white granulated sugar solution;
Wherein, stock and adjunct composition is counted by weight:
Raw material: 100 parts of high-quality Chinese chestnuts;
Auxiliary material: peanut oil 6-8 part;
White granulated sugar 10-15 part;
Water is appropriate.
The described production method that bakes flavor chestnut, operating procedure comprises: selecting high-quality Chinese chestnut is raw material, first by Chinese chestnut shelling, blanching, peeling, then put it in the baking box that preheating completes and bake, in the process baking, need to smear on Chinese chestnut Seed surface peanut oil and white granulated sugar solution, after Chinese chestnut slaking, take out, carry out vacuum packaging, high temperature sterilization, make the Chinese chestnut that bakes of instant bagged;
Its processing step and parameter are as follows:
(1) select materials: choose high-quality Chinese chestnut, require to select fresh full, the normal Chinese chestnut of local flavor to make raw material;
(2) shelling: do not damage Li Ren during shelling peeling, keep the complete full granular of Chinese chestnut;
(3) blanching: the Chinese chestnut of shelling is put into 95-100 ℃ of hot water blanching and take out after 2-3 minute; Preferably blanching 2 minutes in 100 ℃ of hot water;
(4) peeling: adopt manual peeling or enzyme process to remove the peel;
(5) baking box preheating: first the temperature setting of getting angry of baking box is set to 160 ℃-180 ℃, lower fiery temperature setting is set to 100 ℃-120 ℃, then bakes after baking box is preheating to set temperature;
(6) bake: on Chinese chestnut surface, be coated with one deck peanut oil, with tinfoil, encase, put into the baking box of preheating, bake after 20-30min, Chinese chestnut is taken out, on its surface, be coated with one deck liquid glucose, increase the fragrant and sweet local flavor that bakes Chinese chestnut, and then continue to put into baking box and bake 3-8min, until take out after the complete slaking of Chinese chestnut;
(7) packing: after the Chinese chestnut baking is cooling, put into aluminium foil bag and carry out vacuum sealed package;
(8) sterilization: packaged Chinese chestnut is put into the high-temp steam sterilizing pot of 121 ℃, sterilization 20min.
The Chinese chestnut water content that bakes that described processing obtains is less than 45%, and fruit damage rate is lower than 10%.
Described enzyme process decortication process is: control reaction temperature 40-55 ℃, pH4.0-5.5, add water management feed liquid proportioning 1: 3～1: 6, add Chinese chestnut and weigh 1% pectase and cellulase, wherein the weight ratio of pectase and cellulase is 1: 2～2: 1, reaction time 5-20min, mixing speed 300-500r/min, carries out enzyme process peeling.
Wherein, the enzyme liquid of enzyme concentration 0.2g/L--2.0g/L is preferably used in the interpolation of pectase and cellulase.
Bake a flavor chestnut, it adopts above-mentioned method to produce.
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1
Choose high-quality Chinese chestnut 100g as raw material, by hand slough the shell of Chinese chestnut, then use the hot water blanching 3 minutes of 95 ℃, after cold water cooling, remove endothelium.The temperature setting of getting angry of baking box is set to 180 ℃, and lower fiery temperature setting is set to 100 ℃.On Chinese chestnut surface, be coated with one deck peanut oil, with tinfoil parcel, put into the baking box of preheating.Bake after 20min, Chinese chestnut is taken out, on its surface, be coated with the sugar juice that one deck sugar content is 10%, and then continue to put into after baking box bakes 8min and take out.After the Chinese chestnut baking is cooling, put into aluminium foil bag and carry out vacuum sealed package processing.Subsequently packaged Chinese chestnut is put into the high-temp steam sterilizing 20min of 121 ℃.The Chinese chestnut water content that bakes that processing obtains is less than 45%, and fruit damage rate is lower than 10%.
Embodiment 2
Choose high-quality Chinese chestnut 100g as raw material, by hand slough the shell of Chinese chestnut, then use the water blancing 2 minutes of 100 ℃, after cold water cooling, remove endothelium.The temperature setting of getting angry of baking box is set to 160 ℃, and lower fiery temperature setting is set to 120 ℃.On Chinese chestnut surface, be coated with one deck peanut oil, with tinfoil parcel, put into the baking box of preheating.Bake after 30min, Chinese chestnut is taken out, on its surface, be coated with the sugar juice that one deck sugar content is 10%, and then continue to put into after baking box bakes 3min and take out.After the Chinese chestnut baking is cooling, put into aluminium foil bag and carry out vacuum sealed package processing.Subsequently packaged Chinese chestnut is put into the high-temp steam sterilizing 20min of 121 ℃.The Chinese chestnut water content that bakes that processing obtains is less than 45%, and fruit damage rate is lower than 10%.
Embodiment 3
Choose high-quality Chinese chestnut 100g as raw material, by hand slough the shell of Chinese chestnut, then use the water blancing 2 minutes of 100 ℃, after cold water cooling, enzyme process is removed endothelium.The condition of enzyme process peeling is: control 50 ℃ of reaction temperatures, pH5.0, adds the enzyme solutions 500ml of pectase and each 1g/L of cellulase amount, and low whipping speed is under 300r/min, to react 15min to remove the peel.The temperature setting of getting angry of baking box is set to 160 ℃, and lower fiery temperature setting is set to 120 ℃.On Chinese chestnut surface, be coated with one deck peanut oil, with tinfoil parcel, put into the baking box of preheating.Bake after 25min, Chinese chestnut is taken out, on its surface, be coated with the sugar juice that one deck sugar content is 10%, and then continue to put into after baking box bakes 5min and take out.After the Chinese chestnut baking is cooling, put into aluminium foil bag and carry out vacuum sealed package processing.Subsequently packaged Chinese chestnut is put into the high-temp steam sterilizing 20min of 121 ℃.The Chinese chestnut water content that bakes that processing obtains is less than 45%, and fruit damage rate is lower than 10%.
Claims (4)
1. a production method that bakes flavor chestnut, it is characterized in that, selecting high-quality Chinese chestnut is raw material, first by Chinese chestnut shelling, blanching, peeling, then put it in the baking box that preheating completes and bake, in the process baking, need to smear on Chinese chestnut Seed surface peanut oil and white granulated sugar solution, after Chinese chestnut slaking, take out, carry out vacuum packaging, high temperature sterilization, make the Chinese chestnut that bakes of instant bagged;
Wherein, stock and adjunct composition is counted by weight:
Raw material: 100 parts of high-quality Chinese chestnuts;
Auxiliary material: peanut oil 6-8 part;
White granulated sugar 10-15 part;
Water is appropriate;
Concrete technology step and parameter are as follows:
(1) select materials: choose high-quality Chinese chestnut, require to select fresh full, the normal Chinese chestnut of local flavor to make raw material;
(2) shelling: do not damage Li Ren during shelling peeling, keep the complete full granular of Chinese chestnut;
(3) blanching: the Chinese chestnut of shelling is put into 95-100 ℃ of hot water blanching and take out after 2-3 minute;
(4) peeling: adopt enzyme process to remove the peel;
(5) baking box preheating: first the temperature setting of getting angry of baking box is set to 160 ℃-180 ℃, lower fiery temperature setting is set to 100 ℃-120 ℃, bakes after baking box is preheating to set temperature;
(6) bake: on Chinese chestnut surface, be coated with one deck peanut oil, with tinfoil, encase, put into the baking box of preheating, bake after 20-30min, Chinese chestnut is taken out, on its surface, be coated with one deck liquid glucose, increase the fragrant and sweet local flavor that bakes Chinese chestnut, and then continue to put into baking box and bake 3-8min, until take out after the complete slaking of Chinese chestnut;
(7) packing: after the Chinese chestnut baking is cooling, put into aluminium foil bag and carry out vacuum sealed package;
(8) sterilization: packaged Chinese chestnut is put into the high-temp steam sterilizing pot of 121 ℃, sterilization 20min;
Described enzyme process decortication process is: control reaction temperature 40-55 ℃, pH4.0-5.5, add water management feed liquid proportioning 1: 3～1: 6, add Chinese chestnut and weigh 1% pectase and cellulase, wherein the weight ratio of pectase and cellulase is 1: 2～2: 1, reaction time 5-20min, mixing speed 300-500r/min, carries out enzyme process peeling;
The enzyme liquid of enzyme concentration 0.2g/L-2.0g/L is used in described pectase and the interpolation of cellulase.
2. the method for claim 1, is characterized in that, in described blanching step, and preferably blanching 2 minutes in 100 ℃ of hot water.
3. the method for claim 1, is characterized in that, the Chinese chestnut water content that bakes that processing obtains is less than 45%, and fruit damage rate is lower than 10%.
4. bake a flavor chestnut, it is characterized in that, adopt the method as described in claim 1-3 any one to produce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210384209.3A CN102871163B (en) | 2012-10-12 | 2012-10-12 | Method for producing baked flavored chestnuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210384209.3A CN102871163B (en) | 2012-10-12 | 2012-10-12 | Method for producing baked flavored chestnuts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102871163A CN102871163A (en) | 2013-01-16 |
| CN102871163B true CN102871163B (en) | 2014-04-09 |
Family
ID=47472877
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210384209.3A Active CN102871163B (en) | 2012-10-12 | 2012-10-12 | Method for producing baked flavored chestnuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102871163B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104046506A (en) * | 2013-03-12 | 2014-09-17 | 长沙理工大学 | Technology for removing seed coat from camellia seed by employing biological enzyme method |
| 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 |
| CN104256862B (en) * | 2014-08-08 | 2016-11-02 | 中国热带农业科学院农业机械研究所 | A kind of Fructus Piperis fresh fruit associating peeling technology |
| CN114732118A (en) * | 2022-04-24 | 2022-07-12 | 广西壮族自治区农业科学院 | Preparation method of additive-free sweet and aroma-enhanced Chinese chestnut kernels |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101951788A (en) * | 2008-02-20 | 2011-01-19 | 兄弟国工局两合公司 | Prepare the method for condiment mixture and the purposes of this condiment mixture |
| CN102613612A (en) * | 2011-01-30 | 2012-08-01 | 唐山尚禾谷板栗发展有限公司 | Processing method of snack food of Chinese chestnut |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61177968A (en) * | 1985-02-01 | 1986-08-09 | Shozo Shimizu | Production of roasted chestnut |
| CN1423951A (en) * | 2002-12-22 | 2003-06-18 | 李鸿 | Typical local Chinese chestnut and preparation thereof |
| CN1633911A (en) * | 2004-12-31 | 2005-07-06 | 李志华 | Vacuum nitrogen aerated instant cracked chestnut |
| CN100341433C (en) * | 2005-04-12 | 2007-10-10 | 山东绿润食品有限公司 | Chestnut product and its making method |
-
2012
- 2012-10-12 CN CN201210384209.3A patent/CN102871163B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101951788A (en) * | 2008-02-20 | 2011-01-19 | 兄弟国工局两合公司 | Prepare the method for condiment mixture and the purposes of this condiment mixture |
| CN102613612A (en) * | 2011-01-30 | 2012-08-01 | 唐山尚禾谷板栗发展有限公司 | Processing method of snack food of Chinese chestnut |
Non-Patent Citations (3)
| Title |
|---|
| JP昭61-177968A 1986.08.09 |
| 邓增惠.香脆板栗加工方法.《农村新技术》.2010,(第8期),58. |
| 香脆板栗加工方法;邓增惠;《农村新技术》;20100423(第8期);58 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102871163A (en) | 2013-01-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754787B (en) | Mung bean chip and making method thereof | |
| CN102763823B (en) | Buckwheat potato chips and making method thereof | |
| CN105249420B (en) | A kind of chili sauce and preparation method thereof | |
| CN102823825A (en) | Processing method of blueberry fruit cake | |
| CN102613457A (en) | Longan lotus seed bowl porridge and production process of longan lotus seed bowl porridge | |
| CN102871163B (en) | Method for producing baked flavored chestnuts | |
| CN101984862B (en) | Chestnut beverage and processing technology thereof | |
| CN102511740A (en) | Technology for preparing highland barley rice crackers | |
| CN102754789A (en) | Red bean chip and making method thereof | |
| CN102488157B (en) | Conveniently seasoned lotus seed and preparation method thereof | |
| CN103719241A (en) | Processing technology of hawthorn can | |
| CN103583774A (en) | Processing method of preserved apples | |
| CN105410886A (en) | Processing method of flavored black fungus shreds in flexible package | |
| CN104839584A (en) | Chili powder preparation method | |
| CN101692862B (en) | High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation | |
| CN105265722A (en) | Fabrication method of molasses yam beans | |
| CN102511626B (en) | Soft-hard two-layer gel nut candy and preparation method thereof | |
| CN105533551B (en) | Red date and walnut kernel composite puffed product and preparation method thereof | |
| CN102450370A (en) | Preparation process of preserved apricot | |
| CN106616755A (en) | Chestnut cake preparation method | |
| CN109567082B (en) | Preparation method of instant chocolate vegetable squid rings | |
| CN107969545A (en) | A kind of preparation process of lotus root piece preserved fruit | |
| CN107736599A (en) | A kind of preparation method of acorn nut dried bean curd | |
| CN111165739B (en) | Preparation process of selenium-enriched medlar roasted mutton | |
| CN107853572A (en) | A kind of Cranberry parfait and preparation method |
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 | ||
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 214000 Jiangsu city of Wuxi Province District Liangxi No. 898 South Road 7 layer beam Creek area of food science and Technology Park Patentee after: Jiangnan University Address before: No. 1800 road 214122 Jiangsu Lihu Binhu District City of Wuxi Province Patentee before: Jiangnan University |