CN106213404A - A kind of non-sulfites as inhibitors technology is used to prepare low sugar, the method for primary colors Semen Castaneae Rong - Google Patents
A kind of non-sulfites as inhibitors technology is used to prepare low sugar, the method for primary colors Semen Castaneae Rong Download PDFInfo
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- CN106213404A CN106213404A CN201610595939.6A CN201610595939A CN106213404A CN 106213404 A CN106213404 A CN 106213404A CN 201610595939 A CN201610595939 A CN 201610595939A CN 106213404 A CN106213404 A CN 106213404A
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- semen castaneae
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- 210000000582 semen Anatomy 0.000 title claims abstract description 120
- 238000000034 method Methods 0.000 title claims abstract description 37
- 238000005516 engineering process Methods 0.000 title claims abstract description 31
- 239000003086 colorant Substances 0.000 title claims abstract description 15
- 239000003112 inhibitor Substances 0.000 title claims abstract description 15
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 title claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 42
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 42
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000007788 liquid Substances 0.000 claims abstract description 34
- 238000010009 beating Methods 0.000 claims abstract description 25
- 239000011780 sodium chloride Substances 0.000 claims abstract description 21
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 19
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 19
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 19
- 239000012634 fragment Substances 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000811 xylitol Substances 0.000 claims abstract description 12
- 235000010447 xylitol Nutrition 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 12
- 229960002675 xylitol Drugs 0.000 claims abstract description 12
- 238000009755 vacuum infusion Methods 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 238000007654 immersion Methods 0.000 claims description 15
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 12
- 238000001802 infusion Methods 0.000 claims description 12
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 9
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 9
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 5
- 239000000834 fixative Substances 0.000 abstract description 20
- 235000013305 food Nutrition 0.000 abstract description 17
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 abstract description 11
- 239000000203 mixture Substances 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 239000011593 sulfur Substances 0.000 abstract description 4
- 229910052717 sulfur Inorganic materials 0.000 abstract description 4
- 238000003912 environmental pollution Methods 0.000 abstract description 3
- 229960004793 sucrose Drugs 0.000 abstract description 3
- 239000002671 adjuvant Substances 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 230000000675 anti-caries Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 22
- 238000012545 processing Methods 0.000 description 11
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241001070941 Castanea Species 0.000 description 3
- 235000014036 Castanea Nutrition 0.000 description 3
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000008676 import Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000006667 Aleurites moluccana Nutrition 0.000 description 2
- 238000012371 Aseptic Filling Methods 0.000 description 2
- 240000004957 Castanea mollissima Species 0.000 description 2
- 235000018244 Castanea mollissima Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-N disulfurous acid Chemical compound OS(=O)S(O)(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-N 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 150000002431 hydrogen Chemical class 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cosmetics (AREA)
Abstract
The present invention relates to a kind of employing non-sulfites as inhibitors technology and prepare low sugar, the method of primary colors Semen Castaneae Rong, comprise the following steps: after first being screened by Semen Castaneae, carry out blanching treatment clothing of peeling off, then it is immersed in containing citric acid 0.05wt%, ascorbic acid 0.75wt%, L cysteine 0.17wt%, sodium chloride 1.00 3.00wt%, pH value is in the colour-keeping liquid of 3.8, take out chopping, rinsing, drain to obtain kernel of Semen Castaneae Mollissimae fragment, by kernel of Semen Castaneae Mollissimae fragment and containing ascorbic acid 0.65wt%, L cysteine 0.05wt%, the making beating colour-keeping liquid mix homogeneously manufactured Board Semen Castaneae underflow of sodium chloride 1.5 2.3wt%, it is added thereto to adjuvant and carries out vacuum infusion, last cooling packing and get final product.The inventive method uses soaks color fixative and two step whole process color preservation technologies of making beating color fixative, and the colour fixative used is the non-sulfur composition harmless to health, and safe and reliable, environmental pollution is little.Formula reduces cane sugar content, with the addition of functional sweetener xylitol, can effective pre-anti-caries, can be as the raw material of the low fat and sugar type leisure food of old people child.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of employing non-sulfites as inhibitors technology and prepare low sugar, primary colors
The method of Semen Castaneae Rong.
Background technology
China is that Semen Castaneae plants big country, but owing to it is difficult to preservation, therefore Semen Castaneae is processed into deep processed product to me
State's world chestnut industry development is significant.Semen Castaneae Rong is a kind of Semen Castaneae deep processed product, and its delicate mouthfeel is smooth, thick flavor
Strongly fragrant, it is widely used in various baking stuffing material, such as ice rind Chinese chestnut Rong filling.It addition, it can be also used for cooking various dish, it is possible to
To make various desserts, market demand is bigger.But, Semen Castaneae Rong is mainly by Switzerland's import, China Semen Castaneae Rong in the market
There are two problems in product in terms of color and luster: one is that therefore color is deeper owing to there is Mei Lade change in the course of processing；Two are
Due to abuse sulfur-bearing colour fixative, color and luster is light yellow, damages eater's health.It addition, sugar content mistake in conventional formulation
Height does not meets modern nutriology requirement, but reduces sugar content and not only can affect product special flavour, also can reduce product osmotic pressure, from
And cause its shelf life short, it is not easy to long-distance transport and storage.
Semen Castaneae Rong's technique can effectively extend the Semen Castaneae shelf-life, and relevant report is the most of common occurrence.Jiang Mei waits [Zhejiang agriculture
Industry college journal, 1998,24 (4) 339-343] report the earliest and undressed by instantaneous the shelling of high steam, use citric acid dilute
Solution color protection, through precooking, pulverizing, adds white sugar, Adeps Sus domestica, the technique preparing Semen Castaneae Rong for emulsifying agent with monoglyceride.Soviet Union's equality
[China's business industry, 2001,2,48-50] uses Semen Castaneae Rong's technique prepared by ethylenediaminetetraacetic acid and sodium sulfite color protection.
Chen Chundao [Nongcun Nongye Nongmin, 2003,3,27] passes through acetic acid color protection, use precook, defibrination and concentration
Etc. technique, prepare Semen Castaneae mud.It is also adopted by ethylenediaminetetraacetic acid and sulfurous acid with [food science and technologies, 2014,3,61-64] such as Later Zhou Dynasty, one of the Five Dynasties's pellets
Sodium color protection, and add emulsifying agent and thickening agent obtains stable Semen Castaneae Rong's product.Zhao Ying etc. [food industry science and technology, 2014,35
(3), 283-287] Electronic Nose local flavor detection technique is applied in the exploitation of Semen Castaneae Rong preparation and crisp short cakes with sesame thereof, to Semen Castaneae prepared by Rong
Technique is optimized, and up to the present, yet there are no document report and uses non-sulfites as inhibitors agent and assist aseptic technique system
Standby low sugar, primary colors Semen Castaneae Rong's product.
Brown stain is one of key factor of restriction Semen Castaneae deep processing.Geral etc. [Food Technology, 1993,47
(10): 75-84] have studied the effect of color protection of sulfurous acid.Li Ronglin [Jiangsu food and fermentation, 2000, (3): 38-40] is to crisp
The nutrient Chinese chestnut crispy slice course of processing carries out color fixative research, shows that colour fixative optimum formula is pyrosulfurous acid hydrogen sodium 0.25%, lemon
Lemon acid 0.1%, Vc1.0%.Li Jilie [forestry science and technology communication, 2001, (10) 10-12] etc. is passivated enzymatic activity to kernel of Semen Castaneae Mollissimae
Processing and color retention, formula is ascorbic acid 0.3%, citric acid 0.7%, phytic acid 0.3%, sodium chloride 1.0%.Chen Ming it
[food research and development, 2006,27 (5): 28-29,124] have studied under different temperatures, moisture, pH value condition Semen Castaneae gelatinizing
During the impact of brown stain, and processed by inactive enzyme, eliminate the impact of enzymatic browning.Li Yueling etc. [fresh-keeping and processing,
2008, (2) 48-50] the colour fixative consumption in the dissolving Instant Chestnut Powder course of processing is studied, result show with citric acid,
It is brown that Vc, chitosan and sodium chloride proportionally prepare that composite color fixative can suppress in the dissolving Instant Chestnut Powder course of processing effectively
Become.
Cao Yue etc. [China's business industry, food research and development, 2009,30 (5): 165-168] research discovery, food goods
The frame phase is affected by factors such as raw material, initial bacterium, processing technique and storing environment.And affect the environment of Food Shelf-life
The factor includes again temperature, water activity and pH value etc., wherein temperature be the impact of unique unable to take food product packaging type environment because of
Son.Thermal sterilization technique can effectively extend effective period of food quality, but food value can be made to be affected to a certain extent.Semen Castaneae
Containing the change of quality during Semen Castaneae, white sugar, Adeps Sus domestica and water, Sample Storage mainly due to physical factor, change in Rong's product
The effect of endogenous enzymes in factor, microbiological factor and raw material and cause, tradition Semen Castaneae Rong's process for sterilizing is 115 DEG C/
30min.But, owing to sample can make the endogenous enzymes in raw material be passivated in steaming and decocting and sterilization process, therefore physics and chemistry
Factor is relatively small on the quality comparison impact during storage.The physical and chemical quality that lipid oxidation and microorganism and microorganism cause
Deterioration becomes affects the principal element of sample shelf life [GRAM L.International Journal of food
Microbiology,2002,78(15):79-97.]。
According to this products characteristics, in order to reduce the nutritive loss that food is brought by hot-working as far as possible, to former material in the present invention
The links such as material, initial bacterium, processing technique and storing environment are controlled, and inactive enzyme technology and two step color protection technologies are tied
Close and realize omnidistance color preservation technology, infusion technique and sterilization link are combined, uses aseptic filling technology, save product to greatest extent
The nutritive value of product.
Summary of the invention
It is an object of the invention to solve that existing Semen Castaneae Rong's product brown stain is serious, sugar content is high in formula, hot-working intensity
Greatly, the abuse deficiency such as sulfur-bearing colour fixative, it is provided that a kind of use non-sulfites as inhibitors technology to prepare low sugar, the method for primary colors Semen Castaneae Rong, should
The colour fixative that method uses is harmless to health, safe and reliable, environmental pollution is little, and in formula, cane sugar content is low, relatively low processing temperature
Degree has been sufficiently reserved nutritional labeling and the active substance of Semen Castaneae, can large-scale industrial production.The technology used in the present invention side
Case is as follows:
A kind of use non-sulfites as inhibitors technology to prepare low sugar, the method for primary colors Semen Castaneae Rong, comprise the following steps: a Semen Castaneae is through sieve
Blanching treatment is carried out after choosing, clothing of then peeling off, takes out chopping, in soaking colour-keeping liquid after rinsing, draining after immersion treatment
Obtain kernel of Semen Castaneae Mollissimae fragment standby；Kernel of Semen Castaneae Mollissimae fragment and making beating colour-keeping liquid are mixed by b by a certain percentage, and making beating prepares kernel of Semen Castaneae Mollissimae underflow；c
Kernel of Semen Castaneae Mollissimae underflow is mixed homogeneously with white sugar, xylitol, carboxymethyl cellulose, Adeps Sus domestica and water, carries out true while stirring
Empty infusion；D infusion complete after cooling packing.
In step a, blanching treatment is specially and Semen Castaneae is placed in burn 30-90s in 100 DEG C of water, need to be Semen Castaneae before clothing of peeling off
On mark cross recess, immersion treatment temperature is 10-40 DEG C, and soak time is 10-30min.
In step c, the mass ratio of kernel of Semen Castaneae Mollissimae underflow, white sugar, xylitol, carboxymethyl cellulose (CMC), Adeps Sus domestica and water is
50:5-10:1-5:0.01:2:40。
In such scheme, during vacuum infusion, Stress control is 9.1 × 104-9.4×104Pa, the infusion time is 30-40min.
In such scheme, soak colour-keeping liquid formula and be calculated as with mass fraction: citric acid 0.05%, ascorbic acid 0.75%,
Cys 0.17%, sodium chloride 1.00-3.00%, surplus is water, and soaking colour-keeping liquid pH value is 3.8.
In such scheme, making beating colour-keeping liquid formula is calculated as with mass fraction: ascorbic acid 0.65%, Cys
0.05%, sodium chloride 1.5-2.3%, surplus is water, adds 50-100mL making beating colour-keeping liquid according to 100g kernel of Semen Castaneae Mollissimae during making beating
Ratio mixes.
Compared to traditional preparation methods, the inventive method has the advantages that
(1) present invention uses and soaks color fixative and two step whole process color preservation technologies of making beating color fixative, selects acidity to soak colour-keeping liquid
Ensure Semen Castaneae impregnation stage also will not variable color, finally can produce color and luster and match in excellence or beauty the Semen Castaneae Rong of Switzerland's imported product.
(2) colour fixative that the present invention uses is the non-sulfur composition harmless to health, stops to use and there is safety problem
EDTA, vitamin C contained in colour fixative contributes to antioxidation and prevents variable color, NaCl from falling within safe raw-food material, this
Bright colour fixative safety and reliability, environmental pollution is little.
(3) present invention uses vacuum infusion technique, can significantly reduce infusion temperature, is more conducive to Semen Castaneae Middle nutrition composition
Preserve.
(4) the inventive method is industrial-scale mass preparation method, can be food enterprise provide a large amount of color and lusters good, safe,
The Semen Castaneae Rong of nutrition.
(5) inventive formulation reduces cane sugar content, with the addition of functional sweetener xylitol, can effective pre-preventing decayed tooth
Tooth, it is possible to as old people and the raw material of child's low fat and sugar type leisure food.
(6) present invention counts to whole process procedure enforcement whole-process control from original bacteria, and uses aseptic filling technology, effectively
Reduce sterilization intensity, be sufficiently reserved nutritional labeling and the active substance of Semen Castaneae.
(7) present device technique is simple, easily operates, beneficially industrialization large-scale production.
Accompanying drawing explanation
Fig. 1 is Semen Castaneae Rong's preparation technology flow chart of the present invention.
Detailed description of the invention
For the ease of understanding the present invention, enumerate embodiment as follows.But the invention is not limited in these embodiments, this technology
Field related personnel understands the present invention it will be appreciated that cited embodiment is only used for help, should not regard it as the tool to the present invention
Body limits, and the scope of protection of present invention is also not limited to the scope that embodiment is enumerated.
As it is shown in figure 1, the non-sulfites as inhibitors technology that the present invention provides prepares the method concrete technology stream of low sugar, primary colors Semen Castaneae Rong
Journey is as follows: first Semen Castaneae screening is placed on blanching treatment in 100 DEG C of water, after then marking cross recess with cutter on Semen Castaneae
Peel off one by one clothing, the kernel of Semen Castaneae Mollissimae after clothing of peeling off is placed in immersion colour-keeping liquid and soaks certain time, take out chopping, through drift
Wash, drain to obtain kernel of Semen Castaneae Mollissimae fragment.Manufactured Board Semen Castaneae of being mixed homogeneously according to a certain percentage with making beating colour-keeping liquid by kernel of Semen Castaneae Mollissimae fragment is dense
Slurry, is added thereto to adjuvant (white sugar, xylitol, CMC, Adeps Sus domestica and water) and carries out vacuum infusion, last cooling packing and get final product.
Soaking colour-keeping liquid formula is: citric acid 0.05wt%, ascorbic acid 0.75wt%, Cys 0.17wt%, sodium chloride
1.00-3.00wt%, surplus is water, and pH value is 3.8.Making beating colour-keeping liquid formula is: ascorbic acid 0.65wt%, Cys
0.05wt%, sodium chloride 1.5-2.3wt%, surplus is water, and its addition is 50-100 milliliter/100 gram kernel of Semen Castaneae Mollissimae samples.
Embodiment 1
A kind of use non-sulfites as inhibitors technology to prepare low sugar, the method for primary colors Semen Castaneae Rong, comprise the following steps:
(1) pretreatment of Semen Castaneae
Semen Castaneae screening is placed in 100 DEG C of water and takes out after burn 60s, peel off one by one after marking cross recess with cutter
Clothing, then kernel of Semen Castaneae Mollissimae is placed in the immersion colour-keeping liquid of 25 DEG C, and (formula is: citric acid 0.05wt%, ascorbic acid 0.75wt%, L-
Cysteine 0.17wt%, sodium chloride 2.00wt%, surplus is water, soaks colour-keeping liquid pH value 3.8) middle immersion 20min, after taking-up
With being cut into 0.5 cm fragment, rinse with distilled water, drain, standby.
(2) making beating color fixative
By the kernel of Semen Castaneae Mollissimae fragment of step (1) gained and making beating colour-keeping liquid, (formula is: ascorbic acid 0.65wt%, L-half Guang
Propylhomoserin 0.05wt%, sodium chloride 1.9wt%, surplus is water) pour stirring into according to the ratio of 70 milliliters/100 grams of kernel of Semen Castaneae Mollissimae samples
Machine is pulled an oar.
(3) Semen Castaneae Rong dispensing
By the kernel of Semen Castaneae Mollissimae underflow of step (2) gained with white sugar, xylitol, water, CMC and Adeps Sus domestica according to mass ratio it is
The ratio of 50:5:5:40:0.01:2 fully mixes in vacuum preserving kettle.
(4) vacuum infusion, cool down and pack
It is 9.25 × 10 by the Semen Castaneae underflow of step (3) gained and dispensing at pressure4Infusion 35min in the preserving kettle of Pa,
And be stirred continuously.It is finally cooled to room temperature, is vacuum-packed.
Embodiment 2
(1) pretreatment of Semen Castaneae
Semen Castaneae screening is placed in 100 DEG C of water and takes out after burn 30s, peel off one by one after marking cross recess with cutter
Clothing, then kernel of Semen Castaneae Mollissimae is placed in the immersion colour-keeping liquid of 10 DEG C, and (formula is: citric acid 0.05wt%, ascorbic acid 0.75wt%, L-
Cysteine 0.17wt%, sodium chloride 1.00wt%, surplus is water, soaks colour-keeping liquid pH value 3.8) middle immersion 30min, after taking-up
With being cut into 0.5 cm fragment, rinse with distilled water, drain, standby.
(2) making beating color fixative
By the kernel of Semen Castaneae Mollissimae fragment of step (1) gained and making beating colour-keeping liquid, (formula is: ascorbic acid 0.65wt%, L-half Guang
Propylhomoserin 0.05wt%, sodium chloride 1.5wt%, surplus is water) pour stirring into according to the ratio of 50 milliliters/100 grams of kernel of Semen Castaneae Mollissimae samples
Machine is pulled an oar.
(3) Semen Castaneae Rong dispensing
By the kernel of Semen Castaneae Mollissimae underflow of step (2) gained with white sugar, xylitol, water, CMC and Adeps Sus domestica according to mass ratio it is
The ratio of 50:8:1:40:0.01:2 fully mixes in vacuum preserving kettle.
(4) vacuum infusion, cool down and pack
It is 9.10 × 10 by the Semen Castaneae underflow of step (3) gained and dispensing at pressure4Infusion 30min in the preserving kettle of Pa,
And be stirred continuously.It is finally cooled to room temperature, is vacuum-packed.
Embodiment 3
(1) pretreatment of Semen Castaneae
Semen Castaneae screening is placed in 100 DEG C of water and takes out after burn 30s, peel off one by one after marking cross recess with cutter
Clothing, then kernel of Semen Castaneae Mollissimae is placed in the immersion colour-keeping liquid of 40 DEG C, and (formula is: citric acid 0.05wt%, ascorbic acid 0.75wt%, L-
Cysteine 0.17wt%, sodium chloride 2.00wt%, surplus is water, soaks colour-keeping liquid pH value 3.8) middle immersion 10min, after taking-up
With being cut into 0.5 cm fragment, rinse with distilled water, drain, standby.
(2) making beating color fixative
By the kernel of Semen Castaneae Mollissimae fragment of step (1) gained and making beating colour-keeping liquid, (formula is: ascorbic acid 0.65wt%, L-half Guang
Propylhomoserin 0.05wt%, sodium chloride 1.9wt%, surplus is water) pour stirring into according to the ratio of 70 milliliters/100 grams of kernel of Semen Castaneae Mollissimae samples
Machine is pulled an oar.
(3) Semen Castaneae Rong dispensing
By the kernel of Semen Castaneae Mollissimae underflow of step (2) gained with white sugar, xylitol, water, CMC and Adeps Sus domestica according to mass ratio it is
The ratio of 50:5:3:40:0.01:2 fully mixes in vacuum preserving kettle.
(4) vacuum infusion, cool down and pack
It is 9.10 × 10 by the Semen Castaneae underflow of step (3) gained and dispensing at pressure4Infusion 40min in the preserving kettle of Pa,
And be stirred continuously.It is finally cooled to room temperature, is vacuum-packed.
Embodiment 4
(1) pretreatment of Semen Castaneae
Semen Castaneae screening is placed in 100 DEG C of water and takes out after burn 60s, peel off one by one after marking cross recess with cutter
Clothing, then kernel of Semen Castaneae Mollissimae is placed in the immersion colour-keeping liquid of 20 DEG C, and (formula is: citric acid 0.05wt%, ascorbic acid 0.75wt%, L-
Cysteine 0.17wt%, sodium chloride 2.00wt%, surplus is water, soaks colour-keeping liquid pH value 3.8) middle immersion 20min, after taking-up
With being cut into 0.5 cm fragment, rinse with distilled water, drain, standby.
(2) making beating color fixative
By the kernel of Semen Castaneae Mollissimae fragment of step (1) gained and making beating colour-keeping liquid, (formula is: ascorbic acid 0.65wt%, L-half Guang
Propylhomoserin 0.05wt%, sodium chloride 1.9wt%, surplus is water) pour stirring into according to the ratio of 70 milliliters/100 grams of kernel of Semen Castaneae Mollissimae samples
Machine is pulled an oar.
(3) Semen Castaneae Rong dispensing
By the kernel of Semen Castaneae Mollissimae underflow of step (2) gained with white sugar, xylitol, water, CMC and Adeps Sus domestica according to mass ratio it is
50:10:1:40:0.01:2 ratio fully mix in vacuum preserving kettle.
(4) vacuum infusion, cool down and pack
It is 9.40 × 10 by the Semen Castaneae underflow of step (3) gained and dispensing at pressure4Infusion 30min in the preserving kettle of Pa,
And be stirred continuously.It is finally cooled to room temperature, is vacuum-packed.
Embodiment 5
(1) pretreatment of Semen Castaneae
Semen Castaneae screening is placed in 100 DEG C of water and takes out after burn 90s, peel off one by one after marking cross recess with cutter
Clothing, then kernel of Semen Castaneae Mollissimae is placed in the immersion colour-keeping liquid of 30 DEG C, and (formula is: citric acid 0.05wt%, ascorbic acid 0.75wt%, L-
Cysteine 0.17wt%, sodium chloride 3.00wt%, surplus is water, soaks colour-keeping liquid pH value 3.8) middle immersion 20min, after taking-up
With being cut into 0.5 cm fragment, rinse with distilled water, drain, standby.
(2) making beating color fixative
By the kernel of Semen Castaneae Mollissimae fragment of step (1) gained and making beating colour-keeping liquid, (formula is: ascorbic acid 0.65wt%, L-half Guang
Propylhomoserin 0.05wt%, sodium chloride 2.3wt%, surplus is water) pour stirring into according to the ratio of 100 milliliters/100 grams of kernel of Semen Castaneae Mollissimae samples
Machine is pulled an oar.
(3) Semen Castaneae Rong dispensing
By the kernel of Semen Castaneae Mollissimae underflow of step (2) gained with white sugar, xylitol, water, CMC and Adeps Sus domestica according to mass ratio it is
The ratio of 50:5:5:40:0.01:2 fully mixes in vacuum preserving kettle.
(4) vacuum infusion, cool down and pack
It is 9.25 × 10 by the Semen Castaneae underflow of step (3) gained and dispensing at pressure4Infusion 35min in the preserving kettle of Pa,
And be stirred continuously.It is finally cooled to room temperature, is vacuum-packed.
Semen Castaneae Rong's product that embodiment of the present invention 1-5 prepares is beans body, and outward appearance presents the brown that Semen Castaneae is intrinsic, and color and luster is consistent
Glossy, there is the local flavor that Semen Castaneae Rong is peculiar, give off a strong fragrance, there is no greasy feeling, sweet taste is agreeable to the taste, free from extraneous odour, free from admixture.Through inspection
Survey, content of reducing sugar be less than 3.4 grams/100 grams products, microbiological indicator meet GB/T 4789 regulation (total number of bacteria < 3 ×
104Individual/gram, coliform≤30/100 gram, pathogenic bacterium must not detect, sulfur dioxide≤20 mg/kg).
Close by the Semen Castaneae Rong's product that a process for preparing and Switzerland import Semen Castaneae Rong's color, moisture, ash, albumen
Matter, fat, total sugar and Mineral element content are also suitable, the most ascorbic content all at 15-18mg/100g, because of
This, this Product Process can effectively keep thermal sensitivity nutrient, and every nutrition composition is suitable with imported product.It is specifically shown in following table.
Semen Castaneae Rong's product prepared by table 1 present invention and Switzerland's imported product nutrient testing result
| Detection project | Semen Castaneae Rong's product prepared by the present invention | Switzerland's import Semen Castaneae Rong's product |
| Energy | 768.73KJ/100g | 851.84KJ/100g |
| Moisture | 53.6g/100g | 52.5g/100g |
| Ash | 0.514g/100g | 0.553g/100g |
| Protein | 12.9g/100g | 11.3g/100g |
| Crude fat | 3.51g/100g | 3.73g/100g |
| Total sugar | 36.29g/100g | 40.53g/100g |
| Reducing sugar | 3.47g/100g | 4.47g/100g |
| Soluble solid | 23.2% | 21.2% |
| Vitamin C | 15mg/100g | 18mg/100g |
| Calcium | 3.58(mg/㎏) | 3.07(mg/㎏) |
| Zinc | 4.09(ug/g) | 1.10(ug/g) |
| Ferrum | 4.22(ug/g) | 0.68(ug/g) |
| Phosphorus | 0.46(mg/g) | 0.34(mg/g) |
Claims (6)
1. one kind uses non-sulfites as inhibitors technology to prepare low sugar, the method for primary colors Semen Castaneae Rong, it is characterised in that comprise the following steps: a
Semen Castaneae carries out blanching treatment after screening, clothing of then peeling off, and takes out chopping, through drift in soaking colour-keeping liquid after immersion treatment
Wash, drain after kernel of Semen Castaneae Mollissimae fragment standby；Kernel of Semen Castaneae Mollissimae fragment and making beating colour-keeping liquid are mixed by b by a certain percentage, and making beating prepares plate
Semen Castaneae underflow；Kernel of Semen Castaneae Mollissimae underflow is mixed homogeneously by c with white sugar, xylitol, carboxymethyl cellulose, Adeps Sus domestica and water, in stirring
Carry out vacuum infusion simultaneously；D infusion complete after cooling packing.
The most as claimed in claim 1 a kind of using non-sulfites as inhibitors technology to prepare low sugar, the method for primary colors Semen Castaneae Rong, its feature exists
In: in step a, blanching treatment is specially and Semen Castaneae is placed in burn 30-90s in 100 DEG C of water, marks before clothing of peeling off on Semen Castaneae
Cross recess, immersion treatment temperature is 10-40 DEG C, and soak time is 10-30min.
The most as claimed in claim 1 a kind of using non-sulfites as inhibitors technology to prepare low sugar, the method for primary colors Semen Castaneae Rong, its feature exists
In: in step c, the mass ratio of kernel of Semen Castaneae Mollissimae underflow, white sugar, xylitol, carboxymethyl cellulose, Adeps Sus domestica and water is 50:5-10:1-
5:0.01:2:40。
The most as claimed in claim 1 a kind of using non-sulfites as inhibitors technology to prepare low sugar, the method for primary colors Semen Castaneae Rong, its feature exists
In: during vacuum infusion, Stress control is 9.1 × 104-9.4×104Pa, the infusion time is 30-40min.
5. a kind of as described in any one of claim 1-4 uses non-sulfites as inhibitors technology to prepare low sugar, the method for primary colors Semen Castaneae Rong,
It is characterized in that: soak colour-keeping liquid formula and be calculated as citric acid 0.05%, ascorbic acid 0.75%, Cys with mass fraction
0.17%, sodium chloride 1.00-3.00%, surplus is water, and soaking colour-keeping liquid pH value is 3.8.
6. a kind of as described in any one of claim 1-4 uses non-sulfites as inhibitors technology to prepare low sugar, the method for primary colors Semen Castaneae Rong,
It is characterized in that: making beating colour-keeping liquid formula is calculated as ascorbic acid 0.65%, Cys 0.05%, sodium chloride with mass fraction
1.5-2.3%, surplus is water, mixes according to the ratio of 100g kernel of Semen Castaneae Mollissimae interpolation 50-100mL making beating colour-keeping liquid during making beating.
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| CN109198010A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of Chinese chestnut Rong and preparation method thereof |
| CN109588679A (en) * | 2018-12-31 | 2019-04-09 | 昆明源水农产品开发有限公司 | A kind of method for processing chestnut |
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