CN104187886A - Astringent peel chestnut product and production method thereof - Google Patents
Astringent peel chestnut product and production method thereof Download PDFInfo
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- CN104187886A CN104187886A CN201410373358.9A CN201410373358A CN104187886A CN 104187886 A CN104187886 A CN 104187886A CN 201410373358 A CN201410373358 A CN 201410373358A CN 104187886 A CN104187886 A CN 104187886A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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Abstract
The invention discloses an astringent peel chestnut product and a production method thereof. The astringent peel chestnut product contains three types of products, such as astringent peel foods boiled with sweet water, air-containing astringent peel chestnuts and astringent peel and sweet center chestnuts. The production method comprises the following steps: selecting raw materials; removing husks; carrying out caustic soda astringent removing treatment; washing; pre-boiling; immersing the chestnuts with sugar; drying by air; grading; carrying out metal detection; tinning and packaging; sealing; sterilizing; and cooling to obtain a finished product. The good-quality chestnuts are selected, and a bleaching agent, a preservative and a pigment are not added; and the product has original color and luster, such as brown or coffee. A high-technology process is used for converting astringent peels in the chestnuts into edible products so that the astringent peel chestnuts have soft and sweet mouth feel and rich chestnut flavor and have normal flavor and no astringent mouth feel. The air-containing astringent peel product has the sugar degree less than or equal to 35Brix and water content less than or equal to 40%; the air-containing astringent peel product has a soft mouth feel and moderate sweet and soft degree; the sweet water concentration of the astringent peel foods boiled with the sweet water is more than or equal to 12Brix; the yield of the finished product is more than 95% and the guarantee period of the product under a normal temperature is 6-12 months; and the nutritional value of the chestnuts is kept to the greatest extent.
Description
Technical field
The present invention relates to a kind of puckery skin chestnut product and preparation method thereof, belong to the dry fruit process technology in food.
Background technology
Chinese chestnut nutritive value is very high, sweet fragrance, starch-containing 51-60%, protein 5.7-10.7%, fat 2-7.4%, the mineral matters such as sugar, starch, crude fibre, carrotene, vitamin A, B, C and calcium, phosphorus, potassium, can be for the nutrient of absorption of human body and utilization up to 98%.With ten calculating, heat is 204 calories, and fat content is less than 1 gram, has in shell class fruit fat content minimum.The puckery skin of Chinese chestnut contains dietary fiber and multiple to the useful carbohydrate of human body, enzyme material, in the domestic various researchs for Chinese chestnut product structure at present, is all to study how to remove the puckery skin of Chinese chestnut, there is no the research that the puckery skin of Chinese chestnut is changed into consumable products.
Summary of the invention
For the technological gap of puckery dermatotome chestnut, the object of the present invention is to provide a kind of puckery dermatotome chestnut food and preparation method thereof.Puckery skin chestnut product of the present invention has that puckery skin sweet dew boils, the puckery skin chestnut of gassiness, puckery skin sweetie chestnut.
Further, the puckery skin Chinese chestnut Seed of described puckery skin sweet dew in boiling is pale red or redness, syrup concentration >=12Birx.
Further, the moisture of the puckery skin Chinese chestnut Seed of the puckery skin chestnut of described gassiness is controlled at below 40%, pol≤35 Birx, and protein content is more than 1%.
Further, the puckery skin Chinese chestnut Seed of described puckery skin sweetie chestnut is pale red or redness, pol >=30Birx, and soft durometer is between 150 ~ 200, and moisture is controlled in 60%.
The preparation method of puckery skin chestnut product of the present invention is as follows:
(1) selection of raw material: select the fresh Chinese chestnut of high-quality.
(2) shell: adopt and manually shell.
(3) the caustic soda processing of taking away the puckery taste: add caustic soda after water is boiled, adjusting caustic soda concentration is 11 ‰, makes solution temperature remain on 98 DEG C, then adds the Li Ren shelling, and makes caustic soda solution not have Li Ren completely, 8 minutes processing times.
(4) clean: clean to pouring into mobile water in pond.
(5) precook: in pot, add demineralized water, in Li Ren: water=1: 2 ratios are put into blanching bath point by Li Ren and precooked for three times.
(6) soak sugar: use vacuum sugar-soaking pot, white granulated sugar is configured to 50Birx liquid glucose and soaks Li Ren, and liquid glucose will not have Li Ren completely simultaneously, soaked 8h, made the pol of whole Li Ren remain on 22-25Birx balance.
(7) air-dry: to pull out and be placed on drop sugar on drop sugar frame soaking Li Ren after sugar, drain after surperficial liquid glucose and proceed on large-scale blowing-dry apparatus and dry up top layer liquid glucose with warm braw, until Li Ren top layer is dry and comfortable tack-free.
(8) classification: the big or small uniformity is by volume carried out classification.
(9) metal detection: whether detect semi-finished product the inside with metal detector has metallic foreign body.
(10) tinning, pack: by semi-finished product tinning or pack.
(11) sealing: with automatic vacuum seamer or the sealing of special tin seamer.
(12) sterilization: adopt gas-containing cooking sterilization.
(13) cooling: to utilize the normal temperature that is water-cooled to flowing.
(14) finished product: by cooled packaging seal product, stick product indicia, production, the date of production.
Further, in described step 4, circulating water should be lowered to out, and the flow velocity of water inlet and delivery port is impartial, and scavenging period is 6 hours, and is neutral with the pH of the aqueous solution in PH test paper cell.
Further, the requirement that three times in described step 5 are precooked is as follows respectively:
1. water is warming up to 60 DEG C, keeps 40 minutes, stirs 1-2 time during this time with stainless steel, stirs and wants uniform and complete.
2. be then warming up to 80 DEG C and keep 30 minutes, will stir Li Ren 1-2 time during this time, puckery skin is come off.
3. be warming up to 93-96 DEG C, keep 20 minutes.
Further, the sterilization temperature of step 12 gas-containing cooking sterilization is 105 ~ 115 DEG C, temperature 40 ~ 50 min; The sterilization temperature of water dip sterilization is 98 DEG C, time 60min.
The present invention selects high-quality Chinese chestnut, does not add bleaching agent, anticorrisive agent and pigment, is the original color and luster brown of Chinese chestnut or coffee color.Utilize high-tech technique that puckery skin in Chinese chestnut is converted into edible product, make puckery dermatotome chestnut soft mouth feel glutinous sweet, Li Xiang is strong, and local flavor is normally without astringent taste.The wherein puckery skin product pol≤35Brix of gassiness, moisture≤40%, mouthfeel is soft, sweet glutinous moderate; Puckery skin sweet dew boils syrup concentration >=12 Brix.The yield of product reaches more than 95%, and shelf life of products reaches 6-12 month at normal temperatures, has farthest preserved the nutritive value of Chinese chestnut.
Detailed description of the invention
Embodiment 1: puckery skin chestnut sweet dew boils
Its preparation method is as follows,
(1) selection of raw material: mainly select company from belonging to Korea S's kind Chinese chestnut raw material in base, select that fruit type is rectified, size evenly, full seed, without disease and pest, without residual scar, the fresh Chinese chestnut of high-quality that maturity is good.
(2) shell: adopt the method for manually shelling, note the control of machinery wound in the process of shelling, do not scratch Li Ren, what shell will be removed simultaneously is clean, pays special attention to not leave residual muscle.
(3) the caustic soda processing of taking away the puckery taste: add caustic soda after water is boiled, adjusting caustic soda concentration is 11 ‰, make solution temperature remain on 98 DEG C, then add the Li Ren shelling, make caustic soda solution not have Li Ren completely, in 8 minutes processing times, the degree of final blanching shows as with hand rubbing Li Ren top layer scarlet fine hair and is easy to remove, after washing, Li Ren top layer scarlet naked eyes see that smoother is very thin, has transparent trend.
(4) clean: Li Ren after treatment caustic soda is put into pond, then use in pond and pour into mobile water, circulating water should be lowered to out, the flow velocity of water inlet and delivery port is impartial, with the effect that ensures that displacement is cleaned, clean after 6h, be neutral with the pH of the aqueous solution in PH test paper cell.Simultaneously clean after Li Ren to have special messenger pick out with residual muscle and insect population Li Ren
(5) precook: in pot, add demineralized water, in Li Ren: water=1: Li Ren is put into blanching bath by 2 ratios,
1. water is warming up to 60 DEG C, keeps 40 minutes, stirs 1-2 time with stainless steel simultaneously, stirs and wants uniform and complete.
2. be then warming up to 80 DEG C and keep 30 minutes, will stir Li Ren 1-2 time in this process, puckery skin is come off.
3. be warming up to 93-96 DEG C, keep 20 minutes, check Li Ren soft durometer, as soft durometer is applicable to, the liquid of precooking is bled off, add clear water to clean,
(6) soak sugar: use vacuum sugar-soaking pot, white granulated sugar is configured to 50Birx liquid glucose and soaks Li Ren, and liquid glucose will not have Li Ren completely simultaneously, soaked 8h, made the pol of whole Li Ren remain on 22-25Birx balance.
(7) classification: the Chinese chestnut of different size is carried out to classification according to client's requirement.Generally carry out according to the big or small uniformity of volume.
(8) metal detection: whether semi-finished product, detecting the inside has metallic foreign body if being placed in plastic crate and passing through metal detector, if can not pass through, the mode of taking to reduce by half and reducing by half, until find out foreign matter.
(9) tinning: weigh, add liquid glucose after in semi-finished product tank filling.
(10) sealing: with special tin seamer sealing.
(11) sterilization: adopt water dip sterilization, sterilization temperature is 98 DEG C, time 60min.
(12) cooling: to utilize the normal temperature that is water-cooled to flowing.
(13) finished product: the cooled product of sealing packaging, sticks product indicia, production, the date of production.
Embodiment 2: the puckery skin chestnut of gassiness
Its preparation method is as follows,
(1) selection of raw material: mainly select company from belonging to Korea S's kind Chinese chestnut raw material in base, select that fruit type is rectified, size evenly, full seed, without disease and pest, without residual scar, the fresh Chinese chestnut of high-quality that maturity is good.
(2) shell: adopt the method for manually shelling, note the control of machinery wound in the process of shelling, do not scratch Li Ren, what shell will be removed simultaneously is clean, pays special attention to not leave residual muscle.
(3) the caustic soda processing of taking away the puckery taste: add caustic soda after water is boiled, adjusting caustic soda concentration is 11 ‰, make solution temperature remain on 98 DEG C, then add the Li Ren shelling, make caustic soda solution not have Li Ren completely, in 8 minutes processing times, the degree of final blanching shows as with hand rubbing Li Ren top layer scarlet fine hair and is easy to remove, after washing, Li Ren top layer scarlet naked eyes see that smoother is very thin, has transparent trend.
(4) clean: Li Ren after treatment caustic soda is put into pond, then use in pond and pour into mobile water, circulating water should be lowered to out, the flow velocity of water inlet and delivery port is impartial, with the effect that ensures that displacement is cleaned, clean after 6h, be neutral with the pH of the aqueous solution in PH test paper cell.Simultaneously clean after Li Ren to have special messenger pick out with residual muscle and insect population Li Ren
(5) precook: in pot, add demineralized water, in Li Ren: water=1: Li Ren is put into blanching bath by 2 ratios,
1. water is warming up to 60 DEG C, keeps 40 minutes, stirs 1-2 time with stainless steel simultaneously, stirs and wants uniform and complete.
2. be then warming up to 80 DEG C and keep 30 minutes, will stir Li Ren 1-2 time in this process, puckery skin is come off.
3. be warming up to 93-96 DEG C, keep 20 minutes, check Li Ren soft durometer, as soft durometer is applicable to, the liquid of precooking is bled off, add clear water to clean,
(6) soak sugar: use vacuum sugar-soaking pot, white granulated sugar is configured to 50Birx liquid glucose and soaks Li Ren, and liquid glucose will not have Li Ren completely simultaneously, soaked 8h, made the pol of whole Li Ren remain on 22-25Birx balance.
(7) air-dry: to pull out and be placed on drop sugar on drop sugar frame soaking Li Ren after sugar, drain after surperficial liquid glucose and proceed on large-scale blowing-dry apparatus and dry up top layer liquid glucose with warm braw, until Li Ren top layer is dry and comfortable tack-free.
(8) classification: the Chinese chestnut of different size is carried out to classification according to client's requirement.Generally carry out according to the big or small uniformity of volume.
(9) metal detection: whether semi-finished product, detecting the inside has metallic foreign body if being placed in plastic crate and passing through metal detector, if can not pass through, the mode of taking to reduce by half and reducing by half, until find out foreign matter.
(10) pack: weigh, add liquid glucose after in semi-finished product tank filling.
(11) sealing: automatic vacuum seamer sealing.
(12) sterilization: adopt gas-containing cooking sterilization, sterilization temperature is 115 DEG C, temperature 40min.
(13) cooling: to utilize the normal temperature that is water-cooled to flowing.
(14) finished product: the cooled product of sealing packaging, sticks product indicia, production, the date of production.
Embodiment 3: puckery skin sweetie chestnut
Its preparation method is as follows,
(1) selection of raw material: mainly select company from belonging to Korea S's kind Chinese chestnut raw material in base, select that fruit type is rectified, size evenly, full seed, without disease and pest, without residual scar, the fresh Chinese chestnut of high-quality that maturity is good.
(2) shell: adopt the method for manually shelling, note the control of machinery wound in the process of shelling, do not scratch Li Ren, what shell will be removed simultaneously is clean, pays special attention to not leave residual muscle.
(3) the caustic soda processing of taking away the puckery taste: add caustic soda after water is boiled, adjusting caustic soda concentration is 11 ‰, make solution temperature remain on 98 DEG C, then add the Li Ren shelling, make caustic soda solution not have Li Ren completely, in 8 minutes processing times, the degree of final blanching shows as with hand rubbing Li Ren top layer scarlet fine hair and is easy to remove, after washing, Li Ren top layer scarlet naked eyes see that smoother is very thin, has transparent trend.
(4) clean: Li Ren after treatment caustic soda is put into pond, then use in pond and pour into mobile water, circulating water should be lowered to out, the flow velocity of water inlet and delivery port is impartial, with the effect that ensures that displacement is cleaned, clean after 6h, be neutral with the pH of the aqueous solution in PH test paper cell.Simultaneously clean after Li Ren to have special messenger pick out with residual muscle and insect population Li Ren
(5) precook: in pot, add demineralized water, in Li Ren: water=1: Li Ren is put into blanching bath by 2 ratios,
1. water is warming up to 60 DEG C, keeps 40 minutes, stirs 1-2 time with stainless steel simultaneously, stirs and wants uniform and complete.
2. be then warming up to 80 DEG C and keep 30 minutes, will stir Li Ren 1-2 time in this process, puckery skin is come off.
3. be warming up to 93-96 DEG C, keep 20 minutes, check Li Ren soft durometer, as soft durometer is applicable to, the liquid of precooking is bled off, add clear water to clean,
(6) soak sugar: use vacuum sugar-soaking pot, white granulated sugar is configured to 50Birx liquid glucose and soaks Li Ren, and liquid glucose will not have Li Ren completely simultaneously, soaked 8h, made the pol of whole Li Ren remain on 22-25Birx balance.
(7) drop sugar: pull out and be placed on drop sugar on drop sugar frame soaking Li Ren after sugar, drain surperficial liquid glucose.
(8) classification: the Chinese chestnut of different size is carried out to classification according to client's requirement.Generally carry out according to the big or small uniformity of volume.
(9) just pack: each Chinese chestnut independent packaging after air-dry.
(10) sealing: packed puckery skin chestnut seals with automatic vacuum seamer, and canned puckery skin chestnut seals with special tin seamer.
(11) metal detection: whether semi-finished product, detecting the inside has metallic foreign body if being placed in plastic crate and passing through metal detector, if can not pass through, the mode of taking to reduce by half and reducing by half, until find out foreign matter.
(12) sterilization: puckery skin sweetie chestnut adopts gas-containing cooking sterilization, 105 DEG C of temperature, time 50min.
(13) cooling: to utilize the normal temperature that is water-cooled to flowing.
(14) finished product: by cooled packaging seal product, stick product indicia, production, the date of production.
Claims (12)
1. a puckery skin chestnut product, is characterized in that comprising that puckery skin sweet dew boils, the puckery skin chestnut of gassiness, puckery skin sweetie chestnut.
2. puckery skin chestnut product according to claim 1, is characterized in that the puckery skin Chinese chestnut Seed of described puckery skin sweet dew in boiling is pale red or redness, syrup concentration >=12Birx.
3. puckery skin chestnut product according to claim 1, is characterized in that the moisture of the puckery skin Chinese chestnut Seed of the puckery skin chestnut of described gassiness is controlled at below 40%, pol≤35 Birx, and protein content is more than 1%.
4. puckery skin chestnut product according to claim 1, is characterized in that the puckery skin Chinese chestnut Seed of described puckery skin sweetie chestnut is pale red or redness, pol >=30Birx, and soft durometer is between 150 ~ 200, and moisture is controlled in 60%.
5. a preparation method for puckery skin chestnut product, is characterized in that comprising following steps:
(1) selection of raw material: select the fresh Chinese chestnut of high-quality;
(2) shell: adopt and manually shell;
(3) the caustic soda processing of taking away the puckery taste: add caustic soda after water is boiled, adjusting caustic soda concentration is 11 ‰, makes solution temperature remain on 98 DEG C, then adds the Li Ren shelling, and makes caustic soda solution not have Li Ren completely, 8 minutes processing times;
(4) clean: clean to pouring into mobile water in pond;
(5) precook: in pot, add demineralized water, in Li Ren: water=1: 2 ratios are put into blanching bath point by Li Ren and precooked for three times;
(6) soak sugar: use vacuum sugar-soaking pot, white granulated sugar is configured to 50Birx liquid glucose and soaks Li Ren, and liquid glucose will not have Li Ren completely simultaneously, soaked 8h, made the pol of whole Li Ren remain on 22-25Birx balance;
(7) air-dry: to pull out and be placed on drop sugar on drop sugar frame soaking Li Ren after sugar, drain after surperficial liquid glucose and proceed on large-scale blowing-dry apparatus and dry up top layer liquid glucose with warm braw, until Li Ren top layer is dry and comfortable tack-free;
(8) classification: the big or small uniformity is by volume carried out classification;
(9) metal detection: whether detect semi-finished product the inside with metal detector has metallic foreign body;
(10) tinning, pack: by semi-finished product tinning or pack;
(11) sealing: with automatic vacuum seamer or the sealing of special tin seamer;
(12) sterilization: adopt gas-containing cooking sterilization;
(13) cooling: to utilize the normal temperature that is water-cooled to flowing;
(14) finished product: by cooled packaging seal product, stick product indicia, production, the date of production.
6. the preparation method of puckery skin chestnut product according to claim 6, it is characterized in that, in described step 4, circulating water should be lowered to out, and the flow velocity of water inlet and delivery port is impartial, scavenging period is 6 hours, and is neutral with the pH of the aqueous solution in PH test paper cell.
7. the preparation method of puckery skin chestnut product according to claim 6, is characterized in that, the requirement of precooking for three times in described step 5 is as follows respectively:
1. water is warming up to 60 DEG C, keeps 40 minutes, stirs 1-2 time during this time with stainless steel, stirs and wants uniform and complete;
2. be then warming up to 80 DEG C and keep 30 minutes, will stir Li Ren 1-2 time during this time, puckery skin is come off;
3. be warming up to 93-96 DEG C, keep 20 minutes.
8. the preparation method of puckery skin chestnut product according to claim 6, is characterized in that, saves step 7 and directly carries out classification.
9. the preparation method of puckery skin chestnut product according to claim 6, is characterized in that, step 9 metal detection carries out after step 11 sealing.
10. the preparation method of puckery skin chestnut product according to claim 6, is characterized in that, the sterilization temperature of step 12 gas-containing cooking sterilization is 105 ~ 115 DEG C, temperature 40 ~ 50 min.
The preparation method of 11. puckery skin chestnut products according to claim 6, is characterized in that, step 12 sterilization also can adopt water dip sterilization.
12. according to the preparation method of the puckery skin chestnut product described in claim 6 or 12, it is characterized in that, in step 12, the sterilization temperature of water dip sterilization is 98 DEG C, time 60min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410373358.9A CN104187886A (en) | 2014-08-01 | 2014-08-01 | Astringent peel chestnut product and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410373358.9A CN104187886A (en) | 2014-08-01 | 2014-08-01 | Astringent peel chestnut product and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341841A (en) * | 2015-10-10 | 2016-02-24 | 平顶山市玉龙山生态农业科技发展有限公司 | Castanea mollissima processing method |
| CN113057306A (en) * | 2021-05-08 | 2021-07-02 | 唐山市美客多食品股份有限公司 | Red date and chestnut kernel soft package can and preparation method thereof |
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| CN101569341A (en) * | 2009-06-09 | 2009-11-04 | 凤城市田丰食品有限公司 | Process for producing sweet-water chestnuts with membrane |
| CN102273674A (en) * | 2011-06-30 | 2011-12-14 | 黄山桃源罐头食品有限公司 | Method for processing syrup chestnuts |
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2014
- 2014-08-01 CN CN201410373358.9A patent/CN104187886A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569341A (en) * | 2009-06-09 | 2009-11-04 | 凤城市田丰食品有限公司 | Process for producing sweet-water chestnuts with membrane |
| CN102273674A (en) * | 2011-06-30 | 2011-12-14 | 黄山桃源罐头食品有限公司 | Method for processing syrup chestnuts |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341841A (en) * | 2015-10-10 | 2016-02-24 | 平顶山市玉龙山生态农业科技发展有限公司 | Castanea mollissima processing method |
| CN113057306A (en) * | 2021-05-08 | 2021-07-02 | 唐山市美客多食品股份有限公司 | Red date and chestnut kernel soft package can and preparation method thereof |
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Application publication date: 20141210 |