CN108264570A - A kind of method that plant amylum is extracted from Chinese chestnut - Google Patents
A kind of method that plant amylum is extracted from Chinese chestnut Download PDFInfo
- Publication number
- CN108264570A CN108264570A CN201611267108.2A CN201611267108A CN108264570A CN 108264570 A CN108264570 A CN 108264570A CN 201611267108 A CN201611267108 A CN 201611267108A CN 108264570 A CN108264570 A CN 108264570A
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- CN
- China
- Prior art keywords
- chinese chestnut
- plant amylum
- extracted
- slurry
- chestnut
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- 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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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
Abstract
The present invention relates to a kind of methods that plant amylum is extracted from Chinese chestnut, are cut into small pieces after fresh Chinese chestnut is peeled off first, are fully impregnated in input colour protecting liquid and ensure that it will not change colour during following process；Then Chinese chestnut block is rinsed well and a small amount of water is ground into slurry together；Finally Chinese chestnut slurry low temperature is evaporated, crushes to obtain final products Chinese chestnut plant amylum again.The method of the present invention color protection time is short, and effect of color protection is notable, and starch granules is finer and smoother, and nutrient loss is few in preparation process, the distinctive faint scent of Chinese chestnut and taste has been sufficiently reserved, available for various food-processing industries.
Description
Technical field
The invention belongs to plant deep process technology fields, and in particular to a kind of method that plant amylum is extracted from Chinese chestnut.
Background technology
Chinese chestnut is Fagaceae Castanea, native to China, is more common in mountainous region, big in our province by manually cultivating extensively
There are extensive plantation in some areas.Chinese chestnut is full of nutrition, and Vitamin C content is higher than tomato, even more the more than ten of apple times, plate
Minerals in chestnut are also very comprehensive, containing potassium, zinc, iron etc., wherein protein content 10% or so, glucide content 15 or so, fat
For fat content close to 5%, content of starch is up to more than 40%.Therefore, Chinese chestnut is more and more welcomed by the people, especially autumn and winter
The marrons glaces that curbside is sold has won the favor of many people.
However fresh Chinese chestnut moisture is higher, metabolism is vigorous, not shelf-stable and transport, easy putrid and deteriorated, plate
Chestnut dry processing in there is also the problem of coloured effect quality.Current most of Chinese chestnut is all fresh food, if can successfully by
It is processed into starch and retains its nutritive value, will have very significant meaning.
Invention content
It is an object of the invention to solve Chinese chestnut not storage endurance, processing is easy to change the problems such as, provide and a kind of carried from Chinese chestnut
The method for taking plant amylum, this method is simple for process, yield is high, and the plant amylum color after processing still remains with original light
Yellow, additional substance is few, and nutrition leak is few, solves Chinese chestnut deep processing problem, enriches Chinese chestnut product.To realize above-mentioned mesh
, the technical solution adopted in the present invention is as follows.
A kind of method that plant amylum is extracted from Chinese chestnut, includes the following steps：（1）After fresh Chinese chestnut is peeled off first
It is cut into small pieces, puts into immersion treatment in colour protecting liquid；（2）Pull that Chinese chestnut block is rinsed well and water is ground into slurry together out；（3）It will
Chinese chestnut slurry heats, and is crushed again after stirring evaporating water.
In said program, fresh Chinese chestnut, which is peeled off, is cut into the fritter of length, width and height 0.5-1cm after peeling, then puts into colour protecting liquid
In, ascorbic acid that citric acid that the colour protecting liquid is 0.1-0.2% by mass fraction, mass fraction are 0.05%, mass fraction
Sodium chloride for 0.2% forms, and the colour protecting liquid immersion treatment time is 30-45min.Why Chinese chestnut Seed is cut into small pieces be in order to
Enhance effect of color protection, while can also reduce colour protecting liquid dosage.
In said program, Chinese chestnut block and water grind the slurry to be formed and need to repeat grinding 3-5 times, and it is complete to destroy kernel as far as possible
Whole property makes its particle more uniformly tiny, and starch obtained in this way is finer and smoother.
In said program, in 30-40 DEG C of agitating and heating until moisture evaporation is complete, then crush 2-3 times is Chinese chestnut slurry
Chestnut starch is made.
Compared with prior art, the present invention it has the advantages that：（1）Time used in the process of color protection is short, without
Chinese chestnut is cooked, the low dosage of colour protecting liquid concentration is few；（2）Using the method for re-dry powder after being starched with water mill, starch obtained
Grain is finer and smoother；（3）In preparation process, nutrient loss is few, has been sufficiently reserved the distinctive faint scent of Chinese chestnut and taste.
Specific embodiment
For those of ordinary skill in the art is made to fully understand technical scheme of the present invention and advantageous effect, below in conjunction with specific
Embodiment is further described.It will be appreciated by those skilled in the art that following embodiment is only better embodiment of the present invention,
Any restriction is not formed to the present invention.
The present invention selects the Xiaogan Chinese chestnut that mountain area produces of realizing in Hubei to produce plant amylum, and the ground Chinese chestnut yield is big, albumen
Matter, content of starch are high, suitable with corn with unique mouthfeel, the content of gelatinized corn starch such as sweet tea, perfume (or spice), glutinous.
The Chinese chestnut of season harvesting ripe largely listed in Chinese chestnut first removes the plate that full no disease and pests harm is selected after shell
Chinese chestnut Seed is put into dicer the fritter for being cut into 0.5-1cm square, increases its contact area with color stabilizer by chestnut.It prepares
Mass ratio is 1-2 by colour protecting liquid:0.5:2 citric acid, ascorbic acid and sodium chloride is dissolved in a small amount of water, then adds distillation
Water is settled to 1000 parts.Input shifts to an earlier date in prepared colour protecting liquid, and to ensure that color protection liquid energy is complete the Chinese chestnut block cut rapidly
Full submergence Chinese chestnut block.Soaking time is 30-45min, and during which stirring primary guarantee Chinese chestnut block every 15min is sufficiently protected,
It is basic during the Chinese chestnut Seed following process handled in this way not have to worry discoloration.
Then Chinese chestnut Seed is taken out, it is clean with distilled water flushing, it needs not stop to stir in flushing process.By Chinese chestnut block and on a small quantity
Water is ground into slurry together, and slurry can be ground 3-5 times repeatedly, and number is more, and Chinese chestnut Seed particle is thinner, and the plant finally obtained is formed sediment
Powder is finer and smoother.Chinese chestnut slurry is transferred in evaporation plate, 30-40 degrees Celsius of low-temperature evaporation is heated to and falls moisture, during which need to keep
Different stirrings.After moisture evaporating completely is fallen and is fixed up, remaining solid is scraped and is further crushed, the process is same
Sample needs to grind 2-3 times repeatedly, finally obtains finished product chestnut starch.The chestnut starch product feel is satiny, smell faint scent, face
The pico- yellowing of color can be added in flour and steamed bun be made or biscuit is eaten.
Claims (4)
- A kind of 1. method that plant amylum is extracted from Chinese chestnut, which is characterized in that include the following steps：（1）It first will be fresh Chinese chestnut is cut into small pieces after peeling off, and puts into immersion treatment in colour protecting liquid；（2）Pull that Chinese chestnut block is rinsed well and water is ground into together out Slurry；（3）Chinese chestnut slurry is heated, is crushed again after stirring evaporating water.
- 2. a kind of method that plant amylum is extracted from Chinese chestnut as described in claim 1, it is characterised in that：Fresh Chinese chestnut is peeled off The fritter of length, width and height 0.5-1cm is cut into after peeling, is then put into colour protecting liquid, the colour protecting liquid is 0.1-0.2% by mass fraction Citric acid, mass fraction be 0.05% ascorbic acid, mass fraction be 0.2% sodium chloride composition, colour protecting liquid immersion treatment Time is 30-45min.
- 3. a kind of method that plant amylum is extracted from Chinese chestnut as described in claim 1, it is characterised in that：Chinese chestnut block and water are ground Grinding 3-5 times need to be repeated by grinding the slurry formed.
- 4. a kind of method that plant amylum is extracted from Chinese chestnut as described in claim 1, it is characterised in that：Chinese chestnut slurry exists 30-40 DEG C of agitating and heating is complete up to moisture evaporation, then crushes 2-3 times and obtains chestnut starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611267108.2A CN108264570A (en) | 2016-12-31 | 2016-12-31 | A kind of method that plant amylum is extracted from Chinese chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611267108.2A CN108264570A (en) | 2016-12-31 | 2016-12-31 | A kind of method that plant amylum is extracted from Chinese chestnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108264570A true CN108264570A (en) | 2018-07-10 |
Family
ID=62770282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611267108.2A Pending CN108264570A (en) | 2016-12-31 | 2016-12-31 | A kind of method that plant amylum is extracted from Chinese chestnut |
Country Status (1)
| Country | Link |
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| CN (1) | CN108264570A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110606897A (en) * | 2019-10-31 | 2019-12-24 | 石门县粒粒板栗专业合作社 | Chinese chestnut starch preparation process |
-
2016
- 2016-12-31 CN CN201611267108.2A patent/CN108264570A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110606897A (en) * | 2019-10-31 | 2019-12-24 | 石门县粒粒板栗专业合作社 | Chinese chestnut starch preparation process |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180710 |