CN107156408A - Method for processing chestnut in syrup - Google Patents
Method for processing chestnut in syrup Download PDFInfo
- Publication number
- CN107156408A CN107156408A CN201710272697.1A CN201710272697A CN107156408A CN 107156408 A CN107156408 A CN 107156408A CN 201710272697 A CN201710272697 A CN 201710272697A CN 107156408 A CN107156408 A CN 107156408A
- Authority
- CN
- China
- Prior art keywords
- chestnut
- chinese chestnut
- fiber
- syrup
- candy
- 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.)
- Withdrawn
Links
- 241001070941 Castanea Species 0.000 title claims abstract description 29
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 28
- 239000006188 syrup Substances 0.000 title claims abstract description 14
- 235000020357 syrup Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title abstract description 5
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 41
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 41
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 41
- 239000000835 fiber Substances 0.000 claims abstract description 17
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 238000003672 processing method Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 25
- 102000004139 alpha-Amylases Human genes 0.000 claims description 18
- 108090000637 alpha-Amylases Proteins 0.000 claims description 18
- 229940024171 alpha-amylase Drugs 0.000 claims description 18
- 238000005904 alkaline hydrolysis reaction Methods 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 210000003038 endothelium Anatomy 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241000220225 Malus Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical group [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000003643 water by type 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
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of processing method of chestnut in syrup, it is related to Chinese chestnut deep process technology field.The processing method of chestnut in syrup of the present invention, including shell, knife is cut, it is candy, filling, sterilization the step of, it is characterised in that into candy step add Chinese chestnut fiber.The present invention adds Chinese chestnut fiber in candy step, and Chinese chestnut fiber contributes to human consumption, promotes intestines peristalsis, adjusts gut flora, it is to avoid because of indigestion or stagnant gas caused by edible Chinese chestnut.
Description
Technical field
The present invention relates to Chinese chestnut deep process technology field, especially a kind of processing method of chestnut in syrup.
Background technology
Chinese chestnut is the plant of Fagaceae Castanea, originates in China, is distributed in Vietnam, CONTINENTAL AREA OF CHINA and Taiwan,
The area of 370-2800 meters of height above sea level is grown on, nutritious, Vitamin C content is more taller than tomato, even more the more than ten of apple
Times.Mineral matter in Chinese chestnut also very comprehensively, there is potassium, zinc, iron etc., although content is high without fibert, but still than light waters such as apples
Really much higher, especially potassium content is higher by 3 times than apple.
Although Chinese chestnut comprehensive nutrition, there is certain defect in it during edible：First, although containing 8 in Chinese chestnut
The necessary amino acid of human body is planted, but its total content is less, it is only close with content in flour；Second, content of cellulose is also low in Chinese chestnut
In other cereal, it is impossible to meet requirement of the human body to dietary fiber intake；3rd, Chinese chestnut is eaten raw nondigestible, and prepared food is then
Easy stagnant gas.
The content of the invention
It is an object of the invention to provide a kind of processing method of chestnut in syrup, the processing method of this chestnut in syrup can be solved
After the chestnut edible being certainly cooked the problem of easy stagnant gas.
In order to solve the above problems, the technical solution adopted by the present invention is：
The processing method of this chestnut in syrup, including shell, knife is cut, candy, filling, sterilization the step of, add in candy step
Chinese chestnut fiber, the preparation method of Chinese chestnut fiber is：
Chestnut shell is dried, crushed, then by ultrasonic wave enzymolysis, alkaline hydrolysis, drying, Chinese chestnut fiber is obtained；Wherein, the ultrasound
The enzyme added in ripple enzymolysis step is alpha-amylase；The addition of the alpha-amylase is addition in the chestnut shell after every gram of crushing
0.3~0.4mL alpha-amylase, the set of frequency of ultrasonic wave is 17KHz~20KHz, and power is 500W~700W；
Alkali lye used is the sodium hydroxide solution that mass percent is 1%~4% in alkaline hydrolysis step, and the alkaline hydrolysis time is 0.5 small
When~2 hours.
In above-mentioned technical proposal, more specifically technical scheme can also be：Chinese chestnut and the matter of Chinese chestnut fiber in candy step
The ratio between amount is 50~70：1.
Further, place in baking oven and heat before Chinese chestnut is shelled, heating-up temperature is 120 DEG C~140 DEG C, and the heat time is 20
Minute~30 minutes.
By adopting the above-described technical solution, the present invention has the advantages that compared with prior art：
1st, the present invention adds Chinese chestnut fiber in candy step, and Chinese chestnut fiber contributes to human consumption, promotes intestines peristalsis, regulation
Gut flora, it is to avoid because of indigestion or stagnant gas caused by edible Chinese chestnut.
2nd, the enzyme added in ultrasonic wave enzymolysis step of the present invention is alpha-amylase, and the addition of alpha-amylase is every gram of crushing
0.3~0.4mL alpha-amylase is added in chestnut shell afterwards, the set of frequency of ultrasonic wave is 17KHz~20KHz, and power is
500W~700W, under the collective effect of these parameters, Chinese chestnut fiber extracts quick, efficiency high.
3rd, the present invention uses discarded chestnut shell for raw material, realizes making full use of for resource.
4th, Chinese chestnut shelling it is preposition in baking oven heat, heating-up temperature be 120 DEG C~140 DEG C, the heat time be 20 minutes~
30 minutes, under the process step and parameter, Chinese chestnut easily shelled, and endothelium is easy to fall off.
Embodiment
With reference to embodiment, the invention will be further described：
Embodiment 1
The preparation method of the present embodiment chestnut in syrup is：
A, fresh Chinese chestnut to be chosen as raw material, be subsequently placed in baking oven and heat, heating-up temperature is 120 DEG C~128 DEG C, heat time
For 30 minutes；Take out, shell while hot and endothelium；
B, Chinese chestnut with knife is whittled into fritter；
C, chestnut shell dried, is crushed, then by ultrasonic wave enzymolysis, alkaline hydrolysis, drying, obtaining Chinese chestnut fiber；Wherein, ultrasonic wave
The enzyme added in enzymolysis step is alpha-amylase；The addition of alpha-amylase be every gram crush after chestnut shell in add 0.3mL
Alpha-amylase, the set of frequency of ultrasonic wave is 17KHz, and power is 600W；
Alkali lye used is the sodium hydroxide solution that mass percent is 4% in D, alkaline hydrolysis step, and the alkaline hydrolysis time is 0.5 hour；
E, Chinese chestnut dispensed to vial；
F, at 120 DEG C~136 DEG C, sterilize 1.2 hours.
Embodiment 2
The preparation method of the present embodiment chestnut in syrup is：
A, fresh Chinese chestnut to be chosen as raw material, be subsequently placed in baking oven and heat, heating-up temperature is 120 DEG C~135 DEG C, heat time
For 26 minutes；Take out, shell while hot and endothelium；
B, Chinese chestnut with knife is whittled into fritter；
C, chestnut shell dried, is crushed, then by ultrasonic wave enzymolysis, alkaline hydrolysis, drying, obtaining Chinese chestnut fiber；Wherein, ultrasonic wave
The enzyme added in enzymolysis step is alpha-amylase；The addition of alpha-amylase be every gram crush after chestnut shell in add 0.4mL
Alpha-amylase, the set of frequency of ultrasonic wave is 18KHz, and power is 500W；
Alkali lye used is the sodium hydroxide solution that mass percent is 2.5% in D, alkaline hydrolysis step, and the alkaline hydrolysis time is 1 hour；
E, Chinese chestnut dispensed to vial；
F, at 123 DEG C~140 DEG C, sterilize 1 hour.
Embodiment 3
The preparation method of the present embodiment chestnut in syrup is：
A, fresh Chinese chestnut to be chosen as raw material, be subsequently placed in baking oven and heat, heating-up temperature is 127 DEG C~140 DEG C, heat time
For 20 minutes；Take out, shell while hot and endothelium；
B, Chinese chestnut with knife is whittled into fritter；
C, chestnut shell dried, is crushed, then by ultrasonic wave enzymolysis, alkaline hydrolysis, drying, obtaining Chinese chestnut fiber；Wherein, ultrasonic wave
The enzyme added in enzymolysis step is alpha-amylase；The addition of alpha-amylase be every gram crush after chestnut shell in add 0.35mL
Alpha-amylase, the set of frequency of ultrasonic wave is 20KHz, and power is 700W；
Alkali lye used is the sodium hydroxide solution that mass percent is 1% in D, alkaline hydrolysis step, and the alkaline hydrolysis time is 2 hours；
E, Chinese chestnut dispensed to vial；
F, at 110 DEG C~121 DEG C, sterilize 1.5 hours.
Claims (3)
1. a kind of processing method of chestnut in syrup, including shell, knife is cut, candy, filling, sterilization the step of, it is characterised in that to
Chinese chestnut fiber is added in the candy step, the preparation method of the Chinese chestnut fiber is：
Chestnut shell is dried, crushed, then by ultrasonic wave enzymolysis, alkaline hydrolysis, drying, Chinese chestnut fiber is obtained；Wherein, the ultrasound
The enzyme added in ripple enzymolysis step is alpha-amylase；The addition of the alpha-amylase is addition in the chestnut shell after every gram of crushing
0.3~0.4mL alpha-amylase, the set of frequency of ultrasonic wave is 17KHz~20KHz, and power is 500W~700W；
Alkali lye used is the sodium hydroxide solution that mass percent is 1%~4% in the alkaline hydrolysis step, and the alkaline hydrolysis time is
0.5 hour~2 hours.
2. the processing method of chestnut in syrup according to claim 1, it is characterised in that：Chinese chestnut and plate in the candy step
The mass ratio of chestnut fiber is 50~70：1.
3. the processing method of chestnut in syrup according to claim 1, it is characterised in that Chinese chestnut is placed in baking oven before shelling to be added
Heat, heating-up temperature is 120 DEG C~140 DEG C, and the heat time is 20 minutes~30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710272697.1A CN107156408A (en) | 2017-04-24 | 2017-04-24 | Method for processing chestnut in syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710272697.1A CN107156408A (en) | 2017-04-24 | 2017-04-24 | Method for processing chestnut in syrup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156408A true CN107156408A (en) | 2017-09-15 |
Family
ID=59813340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710272697.1A Withdrawn CN107156408A (en) | 2017-04-24 | 2017-04-24 | Method for processing chestnut in syrup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156408A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431389A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Method for continuously extracting buckwheat flavonoids and dietary fibres from buckwheat hulls |
| CN103479549A (en) * | 2013-09-17 | 2014-01-01 | 常州大学 | Chestnut shell hair colorant and method for coloring hair |
| CN103610082A (en) * | 2013-11-26 | 2014-03-05 | 青岛嘉瑞生物技术有限公司 | Novel process for extracting ulva dietary fibers |
| CN103637267A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | New technology for extracting enteromorpha prolifera dietary fiber |
| CN104068425A (en) * | 2014-07-18 | 2014-10-01 | 黄山桃源罐头食品有限公司 | Processing method for sweet-water castanea mollissimas |
-
2017
- 2017-04-24 CN CN201710272697.1A patent/CN107156408A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431389A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Method for continuously extracting buckwheat flavonoids and dietary fibres from buckwheat hulls |
| CN103479549A (en) * | 2013-09-17 | 2014-01-01 | 常州大学 | Chestnut shell hair colorant and method for coloring hair |
| CN103610082A (en) * | 2013-11-26 | 2014-03-05 | 青岛嘉瑞生物技术有限公司 | Novel process for extracting ulva dietary fibers |
| CN103637267A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | New technology for extracting enteromorpha prolifera dietary fiber |
| CN104068425A (en) * | 2014-07-18 | 2014-10-01 | 黄山桃源罐头食品有限公司 | Processing method for sweet-water castanea mollissimas |
Non-Patent Citations (4)
| Title |
|---|
| 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》 * |
| 罗璋等: "木薯渣中纤维素的提取及其表面结构表征", 《食品工业》 * |
| 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 * |
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| 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170915 |