CN107822062A - 一种即食板栗的加工方法 - Google Patents
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Abstract
本发明公开了一种即食板栗的加工方法，包括以下步骤：（1）原材采选；（2）开口；（3）高温蒸煮：将步骤（2）分段式高温蒸煮；（4）急冻；（5）灭菌封装。本发明采用分段式高温蒸煮在低温进行急冻，能够抑制病原菌的滋生繁殖，并避免冰晶刺破板栗组织细胞壁，减少汁液的外流，保存板栗的风味和营养；板栗不易变质，延长保质期；在板栗蒸煮过程加入食盐、菊花、甘草，可获得更加清香、甘甜且不易上火的板栗。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种即食板栗的加工方法。
背景技术
板栗是一种补养治病的保健品，中医学认为，板栗性味甘温，有养胃健关脾、补肾壮腰、强筋活血、止血消肿等功效，板栗含有丰富的营养成分，包括糖类、蛋白质、脂肪、多种维生素和无机盐，板栗对高血压、冠心病、动脉粥样硬化等具有较好的防治作用，人们常食板栗，对抗老防衰、延年益寿有很大的好处。随着我国种植业的发展，人工种植板栗树的面积在不断扩大，板栗产量也在不断增加，而板栗只有在每年的9月和10月是收获的季节，大量的新鲜板栗短时期内很难被市场消化掉，如果不及时加工处理就容易变质，造成经济的损失，现有的即食板栗加工方法，是将板栗晒干，烘干和烤干，这些方法制出的板栗色泽暗淡，口感硬和干，没有了板栗原本的自然香味，而且在制作的过程中也失去了部分营养。所以急需一种不含任何添加剂的既保持板栗原始香甜粉软的自然风味，且色泽金黄，又保证其营养成分不被流失的即食板栗加工方法。
发明内容
针对现有技术存在的不足，本发明提供了一种即食板栗的加工方法。
为解决上述技术问题，本发明通过以下技术方案来实现：一种即食板栗的加工方法，包括以下步骤：
（1）原材采选：板栗的选择标准为新鲜饱满，没有虫眼虫洞、发霉、外形大小尽量一致；
（2）开口：将板栗采用划口机沿其表面开一道开口；
（3）高温蒸煮：将步骤（2）开口的板栗采用分段式高温蒸煮，蒸煮程序为：50℃蒸煮10min，75℃蒸煮10min，80℃蒸煮10min，105℃蒸煮30min；
（4）急冻：将步骤（3）处理过的板栗迅速置于-30℃的温度中进行急速冷冻，冷冻的湿度要求为80-90%；
（5）灭菌封装：将步骤（4）处理的板栗采用抽真空机进行抽真空包装，置于红外辐射设备进行灭菌。
优选地，板栗的外形大小尺寸为直径3-5cm。优选地，所述的红外辐射的时间为5min。
进一步的，在板栗蒸煮过程加入板栗质量1-3%的食盐、板栗质量2-5%的菊花、板栗质量5-10%的甘草。
本发明的有益效果：本发明采用分段式高温蒸煮在低温进行急冻，能够抑制病原菌的滋生繁殖，并避免冰晶刺破板栗组织细胞壁，减少汁液的外流，保存板栗的风味和营养；板栗不易变质，延长保质期；在板栗蒸煮过程加入食盐、菊花、甘草，可获得更加清香、甘甜且不易上火的板栗。
具体实施方式
结合以下实施例对本发明作进一步描述。
实施例1 采用以下步骤实现本发明：
（1）原材采选：板栗的选择标准为新鲜饱满，没有虫眼虫洞、发霉、外形大小尽量一致；
（2）开口：将板栗采用划口机沿其表面开一道开口；
（3）高温蒸煮：将步骤（2）开口的板栗采用分段式高温蒸煮，蒸煮程序为：50℃蒸煮10min，75℃蒸煮10min，80℃蒸煮10min，105℃蒸煮30min；
（4）急冻：将步骤（3）处理过的板栗迅速置于-30℃的温度中进行急速冷冻，冷冻的湿度要求为80-85%；
（5）灭菌封装：将步骤（4）处理的板栗采用抽真空机进行抽真空包装，置于红外辐射设备灭菌5min。
实施例2 采用以下步骤实现本发明：
（1）原材采选：板栗的选择标准为新鲜饱满，没有虫眼虫洞、发霉、外形大小尽量一致；
（2）开口：将板栗采用划口机沿其表面开一道开口；
（3）高温蒸煮：将步骤（2）开口的板栗与板栗质量3%的食盐拌匀，再与板栗质量5%的菊花、板栗质量10%的甘草混合采用分段式高温蒸煮，蒸煮程序为：50℃蒸煮10min，75℃蒸煮10min，80℃蒸煮10min，105℃蒸煮30min；
（4）急冻：将步骤（3）处理过的板栗迅速置于-30℃的温度中进行急速冷冻，冷冻的湿度要求为85-90%；
（5）灭菌封装：将步骤（4）处理的板栗采用抽真空机进行抽真空包装，置于红外辐射设备灭菌5min。
Claims (3)
1.一种即食板栗的加工方法，其特征在于：包括以下步骤：
（1）原材采选：板栗的选择标准为新鲜饱满，没有虫眼虫洞、发霉、外形大小一致；
（2）开口：将板栗采用划口机沿其表面开一道开口；
（3）高温蒸煮：将步骤（2）开口的板栗采用分段式高温蒸煮，蒸煮程序为：50℃蒸煮10min，75℃蒸煮10min，80℃蒸煮10min，105℃蒸煮30min；
（4）急冻：将步骤（3）处理过的板栗迅速置于-30℃的温度中进行急速冷冻，冷冻的湿度要求为80-90%；
（5）灭菌封装：将步骤（4）处理的板栗采用抽真空机进行抽真空包装，置于红外辐射设备进行灭菌。
2.根据权利要求1所述的加工方法，其特征在于，板栗蒸煮过程加入板栗质量1-3%的食盐、板栗质量2-5%的菊花、板栗质量5-10%的甘草。
3.根据权利要求1所述的加工方法， 其特征在于，所述的红外辐射的时间为5min。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145285A (zh) * | 2021-10-25 | 2022-03-08 | 武汉天择食品科技有限公司 | 坚果灭虫筛选系统及灭虫筛选方法 |
| CN114711369A (zh) * | 2022-02-23 | 2022-07-08 | 尹敦华 | 一种新型分段结构的小龙虾高温蒸煮装置 |
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| CN1633911A (zh) * | 2004-12-31 | 2005-07-06 | 李志华 | 真空充氮即食开口板栗 |
| CN103653079A (zh) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | 一种即食板栗的加工方法 |
| CN104643172A (zh) * | 2014-06-25 | 2015-05-27 | 融安县众得利食品有限公司 | 即食板栗加工方法 |
| CN107183738A (zh) * | 2017-04-28 | 2017-09-22 | 河北栗源食品有限公司 | 板栗脱壳工艺 |
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- 2017-10-26 CN CN201711012038.0A patent/CN107822062A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1633911A (zh) * | 2004-12-31 | 2005-07-06 | 李志华 | 真空充氮即食开口板栗 |
| CN103653079A (zh) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | 一种即食板栗的加工方法 |
| CN104643172A (zh) * | 2014-06-25 | 2015-05-27 | 融安县众得利食品有限公司 | 即食板栗加工方法 |
| CN107183738A (zh) * | 2017-04-28 | 2017-09-22 | 河北栗源食品有限公司 | 板栗脱壳工艺 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145285A (zh) * | 2021-10-25 | 2022-03-08 | 武汉天择食品科技有限公司 | 坚果灭虫筛选系统及灭虫筛选方法 |
| CN114711369A (zh) * | 2022-02-23 | 2022-07-08 | 尹敦华 | 一种新型分段结构的小龙虾高温蒸煮装置 |
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