CN107028139A - Method for processing chestnut - Google Patents
Method for processing chestnut Download PDFInfo
- Publication number
- CN107028139A CN107028139A CN201710272208.2A CN201710272208A CN107028139A CN 107028139 A CN107028139 A CN 107028139A CN 201710272208 A CN201710272208 A CN 201710272208A CN 107028139 A CN107028139 A CN 107028139A
- Authority
- CN
- China
- Prior art keywords
- chestnut
- chinese chestnut
- rice
- chinese
- powder
- 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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- 241001070941 Castanea Species 0.000 title claims abstract description 26
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title abstract description 6
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 54
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 54
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 54
- 239000000843 powder Substances 0.000 claims abstract description 24
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 239000000835 fiber Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 238000003672 processing method Methods 0.000 claims abstract description 12
- 229960003080 taurine Drugs 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 102000004139 alpha-Amylases Human genes 0.000 claims description 12
- 108090000637 alpha-Amylases Proteins 0.000 claims description 12
- 229940024171 alpha-amylase Drugs 0.000 claims description 12
- 238000005904 alkaline hydrolysis reaction Methods 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 12
- 235000015110 jellies Nutrition 0.000 abstract description 12
- 239000008274 jelly Substances 0.000 abstract description 12
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 244000013123 dwarf bean Species 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- 238000002604 ultrasonography Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000002699 waste material 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of processing method of Chinese chestnut, it is related to Chinese chestnut deep process technology field, the processing method of Chinese chestnut of the present invention is：Fresh Chinese chestnut is shelled, chestnut kernel is obtained, chestnut kernel is crushed and obtains rice-chestnut powder；Dietary fiber is extracted from chestnut shell again, edible salt, green starch, Chinese chestnut fiber, Taurine and water will be added in rice-chestnut powder, obtained mixing slurry is well mixed, rice-chestnut powder skin is made.Chinese chestnut bean sheet jelly of the present invention keeps the nutritive value of original Chinese chestnut, and is able to maintain that human body intestinal canal health, and can reduce and prevent the absorption of harmful substance.
Description
Technical field
The present invention relates to Chinese chestnut deep process technology field, especially a kind of processing method of Chinese chestnut.
Background technology
Chinese chestnut is nutritious, rich in vitamin C, rich in mineral matters such as potassium, zinc, iron, the vitamin C content ratio in Chinese chestnut
Tomato is taller, even more the more than ten of apple times；Long-term consumption Chinese chestnut can reach the health care work(such as nourishing the stomach, invigorating the spleen, kidney tonifying, beauty treatment
Effect；Chinese chestnut is very popular because of its nutritive value and unique mouthfeel fragrance, but Chinese chestnut only has output in particular season,
It is easy to if not by working process storage rotten spoiled, loses its original nutritive value.
The content of the invention
It is an object of the invention to provide a kind of processing method of Chinese chestnut, the processing method of this Chinese chestnut can solve how to add
The problem of work could keep Chinese chestnut original nutritive value.
In order to solve the above problems, the technical solution adopted by the present invention is：
The processing method of Chinese chestnut of the present invention, comprises the following steps：
A, fresh Chinese chestnut shelled, obtain chestnut kernel, chestnut kernel is broken into the particle that particle diameter is less than 5mm, dry laggard
Row ultramicro grinding, obtains the rice-chestnut powder that fineness is 400~500 mesh；
B, by described in step A shell dry, crush, ultrasonic wave enzymolysis, drying, obtain Chinese chestnut fiber；Wherein, the ultrasonic wave enzymolysis
The enzyme added in step is alpha-amylase；The addition of the alpha-amylase be every gram crush after chestnut shell in addition 0.3~
0.4mL alpha-amylase, the set of frequency of ultrasonic wave is 15KHz~21KHz, and power is 500W~750W；
C, edible salt, green starch, Chinese chestnut fiber, Taurine and water will be added in rice-chestnut powder, and be well mixed obtained mixing slurry；Its
In, rice-chestnut powder, green starch, Chinese chestnut fiber, the mass ratio of edible salt Taurine and water are 1：0.2~0.5：0.3~0.7：
0.01~0.015：0.003~0.005：2~4；
D, into the mixing slurry water is added, boil, pre-gelatinized 20 minutes~30 minutes, be put into container boiling, room temperature cooling is cut
Bar, drying, that is, obtain rice-chestnut powder skin；The mixing slurry and the mass ratio of water are 1：3~4.
In above-mentioned technical proposal, more specifically technical scheme can also be：
Alkaline hydrolysis is carried out after ultrasonic wave enzymolysis step, alkaline hydrolysis step uses mass percent molten for 2%~3.5% potassium hydroxide
Liquid is used as alkali lye；
Further, the alkaline hydrolysis time is 0.5 hour~2 hours.
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art：
1st, because the present invention extracts Chinese chestnut fiber from discarded chestnut shell, then again with the raw material such as green starch, Taurine
It is mixed and made into Chinese chestnut bean sheet jelly so that the present invention reaches following beneficial effect：On the one hand compared with traditional green bean starch sheet, bean sheet jelly is drawn
Stretch degree adds up to 8.36%, and swelling capacity reduces by about 10%, dietary fiber increase up to 0.35g/g；On the other hand, this hair
Isotropic disk chestnut powder skin keeps the nutritive value of original Chinese chestnut；3rd, Chinese chestnut bean sheet jelly of the present invention is due to the addition of Chinese chestnut fiber, Neng Gouwei
Human body intestinal canal health is held, and can reduce and prevent the absorption of harmful substance.
2nd, the inventive method extracts dietary fiber from chestnut shell, realizes the comprehensive utilization of waste, and form sediment by mung bean
The addition of powder reduces the production cost of Chinese chestnut bean sheet jelly.
Embodiment
With reference to embodiment, the invention will be further described：
Embodiment 1
The processing method of the present embodiment Chinese chestnut comprises the following steps：
A, fresh Chinese chestnut shelled, obtain chestnut kernel, chestnut kernel is broken into the particle that particle diameter is 4mm, carried out after drying
Ultramicro grinding, obtains the rice-chestnut powder that fineness is 400~450 mesh；
B, chestnut shell dried, is crushed, then adding alpha-amylase, and be transferred to progress ultrasonic wave enzymolysis, alphalise starch in Ultrasound Instrument
The addition of enzyme is adds 0.3mL alpha-amylase in the chestnut shell after every gram of crushing, the set of frequency of ultrasonic wave is 15KHz,
Power is 500W；Finally dry, obtain Chinese chestnut fiber；
C, edible salt, green starch, Chinese chestnut fiber, Taurine and water will be added in rice-chestnut powder, and be well mixed obtained mixing slurry；Its
In, rice-chestnut powder, green starch, Chinese chestnut fiber, the mass ratio of edible salt Taurine and water are 1：0.2：0.5：0.01：0.005：
2；
D, pure water is added into mixing slurry, boiled, pre-gelatinized 20 minutes, be put into container boiling, room temperature cooling is cut, drying,
Obtain rice-chestnut powder skin；Mixing slurry and the mass ratio of water are 1：4.
The present embodiment Chinese chestnut bean sheet jelly is compared with traditional green bean starch sheet, and bean sheet jelly stretching dynamics adds 7.6%, and swelling capacity subtracts
Few 10%, dietary fiber adds 0.32g/g.
Embodiment 2
The processing method of the present embodiment Chinese chestnut comprises the following steps：
A, fresh Chinese chestnut shelled, obtain chestnut kernel, chestnut kernel is broken into the particle that particle diameter is 3mm, carried out after drying
Ultramicro grinding, obtains the rice-chestnut powder that fineness is 460~500 mesh；
B, chestnut shell dried, is crushed, then adding alpha-amylase, and be transferred to progress ultrasonic wave enzymolysis, alphalise starch in Ultrasound Instrument
The addition of enzyme is adds 0.35mL alpha-amylase in the chestnut shell after every gram of crushing, the set of frequency of ultrasonic wave is
181KHz, power is 650W；Finally dry, obtain Chinese chestnut fiber；
Carry out alkaline hydrolysis after C, ultrasonic wave enzymolysis step, alkaline hydrolysis step use mass percent for 2%~3.5% potassium hydroxide
Solution is as alkali lye, and the alkaline hydrolysis time is 2 hours；
D, edible salt, green starch, Chinese chestnut fiber, Taurine and water will be added in rice-chestnut powder, and be well mixed obtained mixing slurry；Its
In, rice-chestnut powder, green starch, Chinese chestnut fiber, the mass ratio of edible salt Taurine and water are 1：0.5：0.7：0.012：
0.004：4；
E, pure water is added into mixing slurry, boiled, pre-gelatinized 26 minutes, be put into container boiling, room temperature cooling is cut, drying,
Obtain rice-chestnut powder skin；Mixing slurry and the mass ratio of water are 1：3.
The present embodiment Chinese chestnut bean sheet jelly is compared with traditional green bean starch sheet, and bean sheet jelly stretching dynamics adds 8.36%, swelling capacity
9.73% is reduced, dietary fiber adds 0.35g/g.
Embodiment 3
The processing method of the present embodiment Chinese chestnut comprises the following steps：
A, fresh Chinese chestnut shelled, obtain chestnut kernel, chestnut kernel is broken into the particle that particle diameter is 4.8mm, dried laggard
Row ultramicro grinding, obtains the rice-chestnut powder that fineness is 420~480 mesh；
B, chestnut shell dried, is crushed, then adding alpha-amylase, and be transferred to progress ultrasonic wave enzymolysis, alphalise starch in Ultrasound Instrument
The addition of enzyme is adds 0.4mL alpha-amylase in the chestnut shell after every gram of crushing, the set of frequency of ultrasonic wave is 21KHz,
Power is 750W；Finally dry, obtain Chinese chestnut fiber；
Carry out alkaline hydrolysis after C, ultrasonic wave enzymolysis step, alkaline hydrolysis step use mass percent for 2%~3.5% potassium hydroxide
Solution is as alkali lye, and the alkaline hydrolysis time is 0.5 hour；
D, edible salt, green starch, Chinese chestnut fiber, Taurine and water will be added in rice-chestnut powder, and be well mixed obtained mixing slurry；Its
In, rice-chestnut powder, green starch, Chinese chestnut fiber, the mass ratio of edible salt Taurine and water are 1：0.4：0.3：0.015：
0.003：3；
E, pure water is added into mixing slurry, boiled, pre-gelatinized minute is put into container boiling, and room temperature cooling is cut, drying, i.e.,
Obtain Chinese chestnut bean sheet jelly；Mixing slurry and the mass ratio of water are 1：3.5.
The present embodiment Chinese chestnut bean sheet jelly is compared with traditional green bean starch sheet, and bean sheet jelly stretching dynamics adds 7.37%, swelling capacity
9.68% is reduced, dietary fiber adds 0.33g/g.
Claims (3)
1. a kind of processing method of Chinese chestnut, it is characterised in that comprise the following steps：
A, fresh Chinese chestnut shelled, obtain chestnut kernel, chestnut kernel is broken into the particle that particle diameter is less than 5mm, dry laggard
Row ultramicro grinding, obtains the rice-chestnut powder that fineness is 400~500 mesh；
B, by described in step A shell dry, crush, ultrasonic wave enzymolysis, drying, obtain Chinese chestnut fiber；Wherein, the ultrasonic wave enzymolysis
The enzyme added in step is alpha-amylase；The addition of the alpha-amylase be every gram crush after chestnut shell in addition 0.3~
0.4mL alpha-amylase, the set of frequency of ultrasonic wave is 15KHz~21KHz, and power is 500W~750W；
C, edible salt, green starch, Chinese chestnut fiber, Taurine and water will be added in rice-chestnut powder, and be well mixed obtained mixing slurry；Its
In, rice-chestnut powder, green starch, Chinese chestnut fiber, the mass ratio of edible salt Taurine and water are 1：0.2~0.5：0.3~0.7：
0.01~0.015：0.003~0.005：2~4；
D, into the mixing slurry water is added, boil, pre-gelatinized 20 minutes~30 minutes, be put into container boiling, room temperature cooling is cut
Bar, drying, that is, obtain rice-chestnut powder skin；The mixing slurry and the mass ratio of water are 1：3~4.
2. the processing method of Chinese chestnut according to claim 1, it is characterised in that：Alkali is carried out after ultrasonic wave enzymolysis step
Solution, the alkaline hydrolysis step use mass percent for 2%~3.5% potassium hydroxide solution as alkali lye.
3. the processing method of Chinese chestnut according to claim 2, it is characterised in that：The alkaline hydrolysis time is 0.5 hour~2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710272208.2A CN107028139A (en) | 2017-04-24 | 2017-04-24 | Method for processing chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710272208.2A CN107028139A (en) | 2017-04-24 | 2017-04-24 | Method for processing chestnut |
Publications (1)
| Publication Number | Publication Date |
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| CN107028139A true CN107028139A (en) | 2017-08-11 |
Family
ID=59536162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710272208.2A Withdrawn CN107028139A (en) | 2017-04-24 | 2017-04-24 | Method for processing chestnut |
Country Status (1)
| Country | Link |
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| CN (1) | CN107028139A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114158712A (en) * | 2021-11-04 | 2022-03-11 | 广东霸王花食品有限公司 | Preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584442A (en) * | 2009-06-23 | 2009-11-25 | 邹光友 | Processing method of sweet potato sheet jelly |
| CN104187247A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Alum-free chestnut bean vermicelli and preparation method thereof |
| CN104982775A (en) * | 2015-06-04 | 2015-10-21 | 蔡道贤 | Mungbean vermicelli rich in dietary fiber and production method thereof |
| CN106562400A (en) * | 2016-10-19 | 2017-04-19 | 安徽和美生态农业科技有限公司 | Superoxide dismutase sweet potato vermicelli |
-
2017
- 2017-04-24 CN CN201710272208.2A patent/CN107028139A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584442A (en) * | 2009-06-23 | 2009-11-25 | 邹光友 | Processing method of sweet potato sheet jelly |
| CN104187247A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Alum-free chestnut bean vermicelli and preparation method thereof |
| CN104982775A (en) * | 2015-06-04 | 2015-10-21 | 蔡道贤 | Mungbean vermicelli rich in dietary fiber and production method thereof |
| CN106562400A (en) * | 2016-10-19 | 2017-04-19 | 安徽和美生态农业科技有限公司 | Superoxide dismutase sweet potato vermicelli |
Non-Patent Citations (4)
| Title |
|---|
| 刘恩岐 等: "《粮油食品加工技术》", 30 September 2006, 中国社会出版社 * |
| 戚建华等: "食品加工剩余物板栗壳的利用研究进展", 《中国农学通报》 * |
| 陆红佳等: "超声波辅助酶结合碱法提取薯渣纤维素的工艺研究", 《食品工业科技》 * |
| 陈应强 等: "《固废利用百问百答》", 31 August 2011, 浙江工商大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114158712A (en) * | 2021-11-04 | 2022-03-11 | 广东霸王花食品有限公司 | Preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170811 |
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