CN108991456A - A kind of production and processing method of canned syrup Chinese chestnut - Google Patents
A kind of production and processing method of canned syrup Chinese chestnut Download PDFInfo
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- CN108991456A CN108991456A CN201710417346.5A CN201710417346A CN108991456A CN 108991456 A CN108991456 A CN 108991456A CN 201710417346 A CN201710417346 A CN 201710417346A CN 108991456 A CN108991456 A CN 108991456A
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- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 137
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 136
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 136
- 239000006188 syrup Substances 0.000 title claims abstract description 32
- 235000020357 syrup Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 206010033546 Pallor Diseases 0.000 claims abstract description 18
- 241001070941 Castanea Species 0.000 claims abstract description 17
- 235000014036 Castanea Nutrition 0.000 claims abstract description 16
- 238000003860 storage Methods 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 6
- 201000010099 disease Diseases 0.000 claims abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 6
- 230000035784 germination Effects 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 26
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 241000732800 Cymbidium Species 0.000 claims description 5
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 241000234435 Lilium Species 0.000 claims description 5
- 244000241838 Lycium barbarum Species 0.000 claims description 5
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 5
- 235000015468 Lycium chinense Nutrition 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 5
- 230000000844 anti-bacterial effect Effects 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 150000001735 carboxylic acids Chemical class 0.000 claims description 5
- 238000013036 cure process Methods 0.000 claims description 5
- 229960001484 edetic acid Drugs 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 230000002255 enzymatic effect Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
- A23B9/02—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to canned syrup Chinese chestnut processing technique fields, disclose a kind of production and processing method of canned syrup Chinese chestnut, the following steps are included: choosing the chestnut fruit that every fruit focuses on 7-15g, the fresh good, no disease and pests harm of the chestnut fruit of selection dries up without mildew and rot, nothing, without germination and without flavor exception, if using the Chinese chestnut of storage, the storage time of Chinese chestnut without more than 3 months；The Chinese chestnut chosen is put into the water tank for being 70-90 DEG C to water temperature and carries out boiling, the boiling time is 10-15 minutes, and then Chinese chestnut is had a shower and is drained, is handled using shell of the decorticator to Chinese chestnut；It is preheated using the sodium hydroxide solution of 5%-10%.By carrying out blanching treatment to Chinese chestnut, Chinese chestnut is put into 90 DEG C -100 DEG C of hot water and is carried out blanching 3-5 minutes, so as to be effectively passivated to Chinese chestnut Seed enzymatic activity, the shelf-life of the canned syrup Chinese chestnut is substantially prolonged, to ensure that the good using effect of the production and processing method of the canned syrup Chinese chestnut.
Description
Technical field
The present invention relates to canned syrup Chinese chestnut processing technique field, specially a kind of production and processing side of canned syrup Chinese chestnut
Method.
Background technique
Chinese chestnut category Fagaceae Castanea nut fruits plant, is the traditional agricultural and sideline product in China, in the world important one of dry fruit,
Chestnut fruit is the major part that people eat.Chinese chestnut is a kind of quality-high and inexpensive, being rich in nutrition invigorant, is known as king, the tree of dry fruit
The laudatory title of upper bread, the staple foods such as the heat contained due to its fruit and flour, rice are close, alternative grain, also referred to as wood
This grain.In addition Chinese chestnut is sweet in flavor and warm in property higher medical value, and there is nourishing stomach and spleen, Bu Shen Zhuang waist, strengthening tendons promoting blood circulation, hemostasis to disappear
Swell and other effects.With being continuously increased for Chinese chestnut yield, the new product that deepens continuously of Chinese chestnut deep processing emerges one after another.China's plate at present
Chestnut is mainly based on the sale of raw chestnut raw material.But since raw chestnut water content is higher, easily infested, mildew, it is therefore desirable to cryopreservation,
And the shelf-life is shorter, if Chinese chestnut is manufactured can, is greatly improved the shelf-life of Chinese chestnut, for this purpose, we have proposed
A kind of production and processing method of canned syrup Chinese chestnut.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of production and processing methods of canned syrup Chinese chestnut, have Chinese chestnut and add
The advantages of working medium amount height and long shelf-life, solve the problems, such as that the existing Chinese chestnut shelf-life is not grown.
(2) technical solution
To realize that above-mentioned Chinese chestnut processing quality is high and the purpose of long shelf-life, the invention provides the following technical scheme:
A kind of production and processing method of canned syrup Chinese chestnut, comprising the following steps:
1) raw material selects: it chooses every fruit and focuses on the chestnut fruit of 7-15g, the fresh good, no disease and pests harm of the chestnut fruit of selection,
Without go rotten, without it is withered, without germination and without flavor exception, if using the Chinese chestnut of storage, the storage time of Chinese chestnut is without must surpass
Spend 3 months；
2) raw material decapsidate is handled: the Chinese chestnut chosen in step 1) being put into the water tank for being 70-90 DEG C to water temperature and carries out water
It boils, the boiling time is 10-15 minutes, and then Chinese chestnut is had a shower and is drained, is handled using shell of the decorticator to Chinese chestnut；
3) raw material goes inner casing to handle: being preheated using the sodium hydroxide solution of 5%-10%, until sodium hydroxide solution temperature
Degree reaches 85 DEG C, will peel off the Chinese chestnut after shell and is put into sodium hydroxide solution, observes the dropping situations of Chinese chestnut inner casing, appropriate water
Processing 5-10 minutes is boiled, the Chinese chestnut in sodium hydroxide solution is taken out；
4) Chinese chestnut blanching treatment: Chinese chestnut is put into 90 DEG C -100 DEG C of hot water and is carried out blanching 3-5 minutes；
5) after the Chinese chestnut in step 4) is drained, 3% calcium chloride, 0.5% hydrochloric acid, 0.1% carboxylic acid first Chinese chestnut cure process: are put into
In sodium cellulosate solution, impregnated 4-6 hours under room temperature environment；
6) Chinese chestnut corrects color protection treatment: the Chinese chestnut in step 5) is molten using the mixing of 1% salt and 0.35% citric acid
Liquid carries out color protection treatment, while being removed processing to residual skin and damaged portion using finishing knife；
7) sugar fluid configuration: the raw material matched according to following parts by weight: 70 parts of pure water, 5 parts of honey, 20 parts of white granulated sugar, salt 2
Part, 2 parts of chinese cymbidium beanpod, are stirred mixing to the above raw material using blender, it is spare that mixed liquor is heated to 80 DEG C of progress；
8) liquid glucose further processing is prepared: mixed liquor into step 7) be added 5% wolfberry juice, 0.01% ethylenediamine tetra-acetic acid,
2% lily root flour and 1% green tea powder, and stir evenly；
9) tinning is handled: the consistent Chinese chestnut of selection 500g granular size carries out tinning, then liquid glucose is added in tank, until liquid glucose is high
It spends from 5-8 millimeters of bottleneck；
10) it is vented sterilization processing: being vented 20-30 minutes in fumer, tin seamer is reused and is sealed, can kills
Bacterium uses bactericidal formula for 8-15/112 DEG C, completes canned syrup Chinese chestnut production.
(3) beneficial effect
Compared with prior art, the present invention provides a kind of production and processing methods of canned syrup Chinese chestnut, have following beneficial to effect
Fruit:
1, Chinese chestnut is put into 90 DEG C -100 by carrying out blanching treatment to Chinese chestnut by the production and processing method of the canned syrup Chinese chestnut
DEG C hot water in carry out blanching 3-5 minutes, so as to be effectively passivated to Chinese chestnut Seed enzymatic activity, substantially prolong the sugar
The shelf-life of water Chinese chestnut can, to ensure that the good using effect of the production and processing method of the canned syrup Chinese chestnut.
2, the production and processing method of the canned syrup Chinese chestnut accelerates the speed that artificial decladding is allowanced for bark using sodium hydroxide solution
Degree, greatly improves work efficiency, reduces the cost of hand labor, while being modified color protection to Chinese chestnut, substantially increase
The quality of production of canned syrup Chinese chestnut, and then improve the competitiveness of product in market.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
A kind of production and processing method of canned syrup Chinese chestnut, comprising the following steps:
1) raw material selects: it chooses every fruit and focuses on the chestnut fruit of 7-15g, the fresh good, no disease and pests harm of the chestnut fruit of selection,
Without go rotten, without it is withered, without germination and without flavor exception, if using the Chinese chestnut of storage, the storage time of Chinese chestnut is without must surpass
Spend 3 months；
2) raw material decapsidate is handled: the Chinese chestnut chosen in step 1) being put into the water tank for being 70-90 DEG C to water temperature and carries out water
It boils, the boiling time is 10-15 minutes, and then Chinese chestnut is had a shower and is drained, is handled using shell of the decorticator to Chinese chestnut, is utilized
Sodium hydroxide solution accelerates the speed that artificial decladding is allowanced for bark, and greatly improves work efficiency, and reduces the cost of hand labor,
Color protection is modified to Chinese chestnut simultaneously, substantially increases the quality of production of canned syrup Chinese chestnut, and then improve the market of product
Competitiveness；
3) raw material goes inner casing to handle: being preheated using the sodium hydroxide solution of 5%-10%, until sodium hydroxide solution temperature
Degree reaches 85 DEG C, will peel off the Chinese chestnut after shell and is put into sodium hydroxide solution, observes the dropping situations of Chinese chestnut inner casing, appropriate water
Processing 5-10 minutes is boiled, the Chinese chestnut in sodium hydroxide solution is taken out；
4) Chinese chestnut blanching treatment: Chinese chestnut is put into 90 DEG C -100 DEG C of hot water and is carried out blanching 3-5 minutes, by being carried out to Chinese chestnut
Chinese chestnut is put into 90 DEG C -100 DEG C of hot water and carries out blanching 3-5 minutes by blanching treatment, so as to Chinese chestnut Seed enzymatic activity into
The effective passivation of row, substantially prolongs the shelf-life of the canned syrup Chinese chestnut, to ensure that the production of the canned syrup Chinese chestnut
The good using effect of processing method；
5) after the Chinese chestnut in step 4) is drained, 3% calcium chloride, 0.5% hydrochloric acid, 0.1% carboxylic acid first Chinese chestnut cure process: are put into
In sodium cellulosate solution, impregnated 4-6 hours under room temperature environment；
6) Chinese chestnut corrects color protection treatment: the Chinese chestnut in step 5) is molten using the mixing of 1% salt and 0.35% citric acid
Liquid carries out color protection treatment, while being removed processing to residual skin and damaged portion using finishing knife；
7) sugar fluid configuration: the raw material matched according to following parts by weight: 70 parts of pure water, 5 parts of honey, 20 parts of white granulated sugar, salt 2
Part, 2 parts of chinese cymbidium beanpod, are stirred mixing to the above raw material using blender, it is spare that mixed liquor is heated to 80 DEG C of progress；
8) liquid glucose further processing is prepared: mixed liquor into step 7) be added 5% wolfberry juice, 0.01% ethylenediamine tetra-acetic acid,
2% lily root flour and 1% green tea powder, and stir evenly；
9) tinning is handled: the consistent Chinese chestnut of selection 500g granular size carries out tinning, then liquid glucose is added in tank, until liquid glucose is high
It spends from 5-8 millimeters of bottleneck；
10) it is vented sterilization processing: being vented 20-30 minutes in fumer, tin seamer is reused and is sealed, can kills
Bacterium uses bactericidal formula for 8-15/112 DEG C, completes canned syrup Chinese chestnut production
Embodiment one:
A kind of production and processing method of canned syrup Chinese chestnut, comprising the following steps:
1) raw material selects: it chooses every fruit and focuses on the chestnut fruit of 7-15g, the fresh good, no disease and pests harm of the chestnut fruit of selection,
Without go rotten, without it is withered, without germination and without flavor exception, if using the Chinese chestnut of storage, the storage time of Chinese chestnut is without must surpass
Spend 3 months；
2) raw material decapsidate is handled: the Chinese chestnut chosen in step 1) is put into the water tank for being 70 DEG C to water temperature and carries out boiling,
The boiling time is 10 minutes, and then Chinese chestnut is had a shower and is drained, is handled using shell of the decorticator to Chinese chestnut；
3) raw material goes inner casing to handle: being preheated using 5% sodium hydroxide solution, until sodium hydroxide solution temperature reaches
85 DEG C, the Chinese chestnut after shell will be peelled off and be put into sodium hydroxide solution, observes the dropping situations of Chinese chestnut inner casing, appropriate boiling processing
5 minutes, the Chinese chestnut in sodium hydroxide solution is taken out；
4) Chinese chestnut blanching treatment: Chinese chestnut is put into 90 DEG C of hot water and is carried out blanching 3-5 minutes；
5) after the Chinese chestnut in step 4) is drained, 3% calcium chloride, 0.5% hydrochloric acid, 0.1% carboxylic acid first Chinese chestnut cure process: are put into
In sodium cellulosate solution, impregnated 4 hours under room temperature environment；
6) Chinese chestnut corrects color protection treatment: the Chinese chestnut in step 5) is molten using the mixing of 1% salt and 0.35% citric acid
Liquid carries out color protection treatment, while being removed processing to residual skin and damaged portion using finishing knife；
7) sugar fluid configuration: the raw material matched according to following parts by weight: 70 parts of pure water, 5 parts of honey, 20 parts of white granulated sugar, salt 2
Part, 2 parts of chinese cymbidium beanpod, are stirred mixing to the above raw material using blender, it is spare that mixed liquor is heated to 80 DEG C of progress；
8) liquid glucose further processing is prepared: mixed liquor into step 7) be added 5% wolfberry juice, 0.01% ethylenediamine tetra-acetic acid,
2% lily root flour and 1% green tea powder, and stir evenly；
9) tinning is handled: the consistent Chinese chestnut of selection 500g granular size carries out tinning, then liquid glucose is added in tank, until liquid glucose is high
It spends from 5 millimeters of bottleneck；
10) it is vented sterilization processing: being vented 20 minutes in fumer, tin seamer is reused and is sealed, the sterilization of canned food
It uses bactericidal formula for 8-15/112 DEG C, completes canned syrup Chinese chestnut production.
Embodiment two:
A kind of production and processing method of canned syrup Chinese chestnut, comprising the following steps:
1) raw material selects: it chooses every fruit and focuses on the chestnut fruit of 7-15g, the fresh good, no disease and pests harm of the chestnut fruit of selection,
Without go rotten, without it is withered, without germination and without flavor exception, if using the Chinese chestnut of storage, the storage time of Chinese chestnut is without must surpass
Spend 3 months；
2) raw material decapsidate is handled: the Chinese chestnut chosen in step 1) is put into the water tank for being 90 DEG C to water temperature and carries out boiling,
The boiling time is 15 minutes, and then Chinese chestnut is had a shower and is drained, is handled using shell of the decorticator to Chinese chestnut；
3) raw material goes inner casing to handle: being preheated using 10% sodium hydroxide solution, until sodium hydroxide solution temperature reaches
To 85 DEG C, the Chinese chestnut after shell will be peelled off and be put into sodium hydroxide solution, observe the dropping situations of Chinese chestnut inner casing, at appropriate boiling
Reason 10 minutes takes out the Chinese chestnut in sodium hydroxide solution；
4) Chinese chestnut blanching treatment: Chinese chestnut is put into 100 DEG C of hot water and is carried out blanching 5 minutes；
5) after the Chinese chestnut in step 4) is drained, 3% calcium chloride, 0.5% hydrochloric acid, 0.1% carboxylic acid first Chinese chestnut cure process: are put into
In sodium cellulosate solution, impregnated 6 hours under room temperature environment；
6) Chinese chestnut corrects color protection treatment: the Chinese chestnut in step 5) is molten using the mixing of 1% salt and 0.35% citric acid
Liquid carries out color protection treatment, while being removed processing to residual skin and damaged portion using finishing knife；
7) sugar fluid configuration: the raw material matched according to following parts by weight: 70 parts of pure water, 5 parts of honey, 20 parts of white granulated sugar, salt 2
Part, 2 parts of chinese cymbidium beanpod, are stirred mixing to the above raw material using blender, it is spare that mixed liquor is heated to 80 DEG C of progress；
8) liquid glucose further processing is prepared: mixed liquor into step 7) be added 5% wolfberry juice, 0.01% ethylenediamine tetra-acetic acid,
2% lily root flour and 1% green tea powder, and stir evenly；
9) tinning is handled: the consistent Chinese chestnut of selection 500g granular size carries out tinning, then liquid glucose is added in tank, until liquid glucose is high
It spends from 8 millimeters of bottleneck；
10) it is vented sterilization processing: being vented 30 minutes in fumer, tin seamer is reused and is sealed, the sterilization of canned food
It uses bactericidal formula for 8-15/112 DEG C, completes canned syrup Chinese chestnut production.
In conclusion the production and processing method of the canned syrup Chinese chestnut is put Chinese chestnut by carrying out blanching treatment to Chinese chestnut
Enter to carry out blanching 3-5 minutes in 90 DEG C -100 DEG C of hot water, so as to be effectively passivated to Chinese chestnut Seed enzymatic activity, significantly
The shelf-life of the canned syrup Chinese chestnut is extended, to ensure that the good use of the production and processing method of the canned syrup Chinese chestnut
Effect accelerates the speed that artificial decladding is allowanced for bark using sodium hydroxide solution, greatly improves work efficiency, reduces artificial labor
Dynamic cost, while color protection is modified to Chinese chestnut, the quality of production of canned syrup Chinese chestnut is substantially increased, and then improve production
The market competitiveness of product.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (1)
1. a kind of production and processing method of canned syrup Chinese chestnut, which comprises the following steps:
1) raw material selects: it chooses every fruit and focuses on the chestnut fruit of 7-15g, the fresh good, no disease and pests harm of the chestnut fruit of selection,
Without go rotten, without it is withered, without germination and without flavor exception, if using the Chinese chestnut of storage, the storage time of Chinese chestnut is without must surpass
Spend 3 months；
2) raw material decapsidate is handled: the Chinese chestnut chosen in step 1) being put into the water tank for being 70-90 DEG C to water temperature and carries out water
It boils, the boiling time is 10-15 minutes, and then Chinese chestnut is had a shower and is drained, is handled using shell of the decorticator to Chinese chestnut；
3) raw material goes inner casing to handle: being preheated using the sodium hydroxide solution of 5%-10%, until sodium hydroxide solution temperature
Degree reaches 85 DEG C, will peel off the Chinese chestnut after shell and is put into sodium hydroxide solution, observes the dropping situations of Chinese chestnut inner casing, appropriate water
Processing 5-10 minutes is boiled, the Chinese chestnut in sodium hydroxide solution is taken out；
4) Chinese chestnut blanching treatment: Chinese chestnut is put into 90 DEG C -100 DEG C of hot water and is carried out blanching 3-5 minutes；
5) after the Chinese chestnut in step 4) is drained, 3% calcium chloride, 0.5% hydrochloric acid, 0.1% carboxylic acid first Chinese chestnut cure process: are put into
In sodium cellulosate solution, impregnated 4-6 hours under room temperature environment；
6) Chinese chestnut corrects color protection treatment: the Chinese chestnut in step 5) is molten using the mixing of 1% salt and 0.35% citric acid
Liquid carries out color protection treatment, while being removed processing to residual skin and damaged portion using finishing knife；
7) sugar fluid configuration: the raw material matched according to following parts by weight: 70 parts of pure water, 5 parts of honey, 20 parts of white granulated sugar, salt 2
Part, 2 parts of chinese cymbidium beanpod, are stirred mixing to the above raw material using blender, it is spare that mixed liquor is heated to 80 DEG C of progress；
8) liquid glucose further processing is prepared: mixed liquor into step 7) be added 5% wolfberry juice, 0.01% ethylenediamine tetra-acetic acid,
2% lily root flour and 1% green tea powder, and stir evenly；
9) tinning is handled: the consistent Chinese chestnut of selection 500g granular size carries out tinning, then liquid glucose is added in tank, until liquid glucose is high
It spends from 5-8 millimeters of bottleneck；
10) it is vented sterilization processing: being vented 20-30 minutes in fumer, tin seamer is reused and is sealed, can kills
Bacterium uses bactericidal formula for 8-15/112 DEG C, completes canned syrup Chinese chestnut production.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110235930A (en) * | 2019-07-08 | 2019-09-17 | 贺州学院 | A kind of preparation method of glycan foods packed in carton containers |
| CN110584054A (en) * | 2019-10-16 | 2019-12-20 | 福建明良食品有限公司 | Processing technology of canned skinless castanea henryi |
-
2017
- 2017-06-06 CN CN201710417346.5A patent/CN108991456A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110235930A (en) * | 2019-07-08 | 2019-09-17 | 贺州学院 | A kind of preparation method of glycan foods packed in carton containers |
| CN110584054A (en) * | 2019-10-16 | 2019-12-20 | 福建明良食品有限公司 | Processing technology of canned skinless castanea henryi |
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