CN106722665A - The processing method for preventing browning of chestnut - Google Patents
The processing method for preventing browning of chestnut Download PDFInfo
- Publication number
- CN106722665A CN106722665A CN201611141093.5A CN201611141093A CN106722665A CN 106722665 A CN106722665 A CN 106722665A CN 201611141093 A CN201611141093 A CN 201611141093A CN 106722665 A CN106722665 A CN 106722665A
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- CN
- China
- Prior art keywords
- chestnut
- chinese chestnut
- processing method
- vitamin
- fumigant
- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of processing method for preventing browning of chestnut, the step including selecting, cleaning, sterilize, etc. suffocating treatment, after disinfecting will Chinese chestnut add sucrose water in soak；During suffocating treatment, the fumigant for using is edible ethanol and the mixture of vitamin C salt；By Chinese chestnut defibrination after suffocating treatment, then it is transferred in low temperature thermostat bath, carries out ultrasonically treated；The present invention overcomes the difficulty of the easy brown stain of Chinese chestnut, Chinese chestnut is set to maintain original local flavor, fumigant safety non-toxic used.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of processing method for preventing browning of chestnut.
Background technology
The control method of browning of chestnut is mainly using colour protecting liquid to prevent its brown stain, and color protection formula of liquid is with containing sulphur formula
Based on, and non-sulfites as inhibitors formula of liquid is seldom, due to the potential hazard that sulphur-containing substance exists to the person, countries in the world are progressively
The use of sulfur-bearing color protection formula of liquid is limited, non-sulphur, the color protection formula of liquid of safety have turned into development trend.
The content of the invention
It is an object of the invention to provide a kind of processing method for preventing browning of chestnut, this processing side for preventing browning of chestnut
Method is safe and nontoxic.
In order to solve the above problems, the technical solution adopted by the present invention is：
This processing method for preventing browning of chestnut, the step including selecting, cleaning, sterilize, etc. suffocating treatment；
After disinfecting will Chinese chestnut add 5 ° of sucrose waters of BX~10 ° BX in soak 5 hours~10 hours, sucrose water and Chinese chestnut
Part by weight be 1~3：1；
During suffocating treatment, adjustment temperature is 5~18 DEG C, is processed 2 hours~8 hours, and fumigant is edible ethanol and vitamin C salt
Mixture, the mass ratio of edible ethanol and vitamin C salt is 10~20：1, the volume of fumigant and stifling vessel volume
Than being 300~500 μ L/L；
By Chinese chestnut defibrination after suffocating treatment, Chinese chestnut slurry is obtained, be then transferred in low temperature thermostat bath, it is -10 DEG C ~ 30 to control temperature
DEG C, using sonde-type pulse ultrasonic wave instrument, 2~4cm under lower Chinese chestnut Starch Level is inserted a probe into, process 10 ~ 15s.
In above-mentioned technical proposal, more specifically technical scheme can also be：Vitamin C salt is vitamin C sodium salt.
Further, the mass ratio of edible ethanol and vitamin C salt is 13.5：1.
Further, the volume of fumigant and stifling vessel volume ratio are 420 μ L/L.
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art：
1st, the inventive method, by Chinese chestnut defibrination after suffocating treatment, obtains plate using edible ethanol and vitamin C salt stifling Chinese chestnut
Chestnut slurry carries out ultrasonically treated, fumigant safety non-toxic used.
2nd, the inventive method can substantially postpone the browning of Chinese chestnut, overcome the difficulty of the easy brown stain of Chinese chestnut, protect Chinese chestnut
Original local flavor is held.
Specific embodiment
With reference to embodiment, the invention will be further described：
Embodiment 1
Step etc. the present embodiment prevents the processing method of browning of chestnut including selecting, cleaning, sterilize, suffocating treatment, disinfects
Soaked 5 hours during Chinese chestnut is added into 5 ° of sucrose waters of BX afterwards, sucrose water is 2 with the part by weight of Chinese chestnut：1；
During suffocating treatment, adjustment temperature is 5~18 DEG C, is processed 4.5 hours, and fumigant is edible ethanol and vitamin C sodium salt
The mass ratio of mixture, edible ethanol and vitamin C sodium salt is 20：1, the volume of fumigant is with stifling vessel volume ratio
300μL/L；
By Chinese chestnut defibrination after suffocating treatment, Chinese chestnut slurry is obtained, be then transferred in low temperature thermostat bath, it is 10 DEG C ~ 18 to control temperature
DEG C, using sonde-type pulse ultrasonic wave instrument, 2cm under lower Chinese chestnut Starch Level is inserted a probe into, process 15s.
Embodiment 2
Step etc. the present embodiment prevents the processing method of browning of chestnut including selecting, cleaning, sterilize, suffocating treatment, disinfects
Soaked 10 hours during Chinese chestnut is added into 7 ° of sucrose waters of BX afterwards, sucrose water is 1 with the part by weight of Chinese chestnut：1；
During suffocating treatment, adjustment temperature is 5~18 DEG C, is processed 2 hours, and fumigant is the mixed of edible ethanol and vitamin C sodium salt
The mass ratio of compound, edible ethanol and vitamin C sodium salt is 13.5：1, the volume of fumigant is with stifling vessel volume ratio
500μL/L；
By Chinese chestnut defibrination after suffocating treatment, Chinese chestnut slurry is obtained, be then transferred in low temperature thermostat bath, it is -10 DEG C ~ 2 to control temperature
DEG C, using sonde-type pulse ultrasonic wave instrument, 3cm under lower Chinese chestnut Starch Level is inserted a probe into, process 13s.
Embodiment 3
Step etc. the present embodiment prevents the processing method of browning of chestnut including selecting, cleaning, sterilize, suffocating treatment, disinfects
Soaked 8 hours during Chinese chestnut is added into 10 ° of sucrose waters of BX afterwards, sucrose water is 3 with the part by weight of Chinese chestnut：1；
During suffocating treatment, adjustment temperature is 5~18 DEG C, is processed 8 hours, and fumigant is the mixed of edible ethanol and vitamin C sodium salt
The mass ratio of compound, edible ethanol and vitamin C sodium salt is 10：1, the volume of fumigant is 420 with stifling vessel volume ratio
μL/L；
By Chinese chestnut defibrination after suffocating treatment, Chinese chestnut slurry is obtained, be then transferred in low temperature thermostat bath, it is 24 DEG C ~ 30 to control temperature
DEG C, using sonde-type pulse ultrasonic wave instrument, 4cm under lower Chinese chestnut Starch Level is inserted a probe into, process 10s.
Claims (4)
1. a kind of processing method for preventing browning of chestnut, the step including selecting, cleaning, sterilize, etc. suffocating treatment, its feature exists
In：
After disinfecting will Chinese chestnut add 5 ° of sucrose waters of BX~10 ° BX in soak 5 hours~10 hours, sucrose water and Chinese chestnut
Part by weight be 1~3：1；
During suffocating treatment, adjustment temperature is 5~18 DEG C, is processed 2 hours~8 hours, and fumigant is edible ethanol and vitamin C salt
Mixture, the mass ratio of edible ethanol and vitamin C salt is 10~20：1, the volume of fumigant and stifling vessel volume
Than being 300~500 μ L/L；
By Chinese chestnut defibrination after suffocating treatment, Chinese chestnut slurry is obtained, be then transferred in low temperature thermostat bath, it is -10 DEG C ~ 30 to control temperature
DEG C, using sonde-type pulse ultrasonic wave instrument, 2~4cm under lower Chinese chestnut Starch Level is inserted a probe into, process 10 ~ 15s.
2. the processing method for preventing browning of chestnut according to claim 1, it is characterised in that：The vitamin C salt is dimension
Raw element C sodium salt.
3. the processing method for preventing browning of chestnut according to claim 1 and 2, it is characterised in that：The edible ethanol and
The mass ratio of vitamin C salt is 13.5：1.
4. the processing method for preventing browning of chestnut according to claim 1 or 3, it is characterised in that：The body of the fumigant
Product is 420 μ L/L with stifling vessel volume ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611141093.5A CN106722665A (en) | 2016-12-12 | 2016-12-12 | The processing method for preventing browning of chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611141093.5A CN106722665A (en) | 2016-12-12 | 2016-12-12 | The processing method for preventing browning of chestnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722665A true CN106722665A (en) | 2017-05-31 |
Family
ID=58880492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611141093.5A Withdrawn CN106722665A (en) | 2016-12-12 | 2016-12-12 | The processing method for preventing browning of chestnut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722665A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341907A (en) * | 2008-08-22 | 2009-01-14 | 山东营养源食品科技有限公司 | Browning control method for cut Chinese potato |
-
2016
- 2016-12-12 CN CN201611141093.5A patent/CN106722665A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341907A (en) * | 2008-08-22 | 2009-01-14 | 山东营养源食品科技有限公司 | Browning control method for cut Chinese potato |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170531 |
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| WW01 | Invention patent application withdrawn after publication |