CN109259173A - A kind of non-aging instant Chinese chestnut kernels and preparation method thereof - Google Patents
A kind of non-aging instant Chinese chestnut kernels and preparation method thereof Download PDFInfo
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- CN109259173A CN109259173A CN201811226368.4A CN201811226368A CN109259173A CN 109259173 A CN109259173 A CN 109259173A CN 201811226368 A CN201811226368 A CN 201811226368A CN 109259173 A CN109259173 A CN 109259173A
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- chinese chestnut
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- 229940029339 inulin Drugs 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 6
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- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 230000035622 drinking Effects 0.000 claims description 5
- 210000003038 endothelium Anatomy 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
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- 239000005720 sucrose Substances 0.000 claims description 5
- -1 sucrose fatty ester Chemical class 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 3
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- 244000136475 Aleurites moluccana Species 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000598860 Garcinia hanburyi Species 0.000 description 1
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- 241000018650 Pinus massoniana Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000011260 aqueous acid Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
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- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940117709 gamboge Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
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Classifications
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- 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
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
Abstract
The present invention provides a kind of non-aging instant Chinese chestnut kernels, the component of the Chinese chestnut Seed ingredient and the mass parts of each component are to remove 65 ~ 70 parts of clothing Chinese chestnut Seed, 0.25 ~ 1 part of sweetener, 0.04 ~ 0.06 part of emulsifier, and step of preparation process includes color protection, enzymatic hydrolysis, cooking, packaging, sterilization, cooling.The method of the invention has the characteristics that simple production process, retains raw material flavor and nutrition to greatest extent, effectively improves product ageing resistance；It is prominent, sweet and dilitious, non-aging using the instant Chinese chestnut kernels golden yellow color of this method preparation, flavor, and be free of any synthetic food color, essence and preservative.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of non-aging instant Chinese chestnut kernels and its preparation side
Method.
Background technique
Chinese chestnut Seed has better nutritivity and health value, contains carbohydrate, protein, multivitamin and minerals
And functional oligose etc., have replenish qi to invigorate the spleen, kidney tonifying be good for waist, strengthening tendons promoting blood circulation, improve eyesight, take care of one's teeth, improves be immunized
The functions such as power.
Currently, the generally existing brown stain of commercially available instant Chinese chestnut kernels, the problems such as aging is serious, influence very product quality and mouthfeel
Greatly.It is easy retrogradation aging since Chinese chestnut Seed amylose content is higher, after Heat Gelatinization, causes product to be hardened, taste bad.This
Outside, Chinese chestnut Seed brown stain also easy to happen.The above two o'clock seriously affects aesthetic quality and the nutritive value of instant Chinese chestnut kernels.
Currently, the content in related patents, periodical and book information in terms of instant Chinese chestnut kernels is mainly produced with innovating
Based on product formula and improvement processing technology.Application No. is 201610672112.0 disclose it is a kind of can save for a long time it is instant
The processing technology of cooked chestnut benevolence, the technique key step include Chinese chestnut processing, baking, packaging and sterilization.The baking refers to
Chinese chestnut after opening is put into oven for baking 3 ~ 5 minutes of 220 ~ 240 DEG C, after taking-up before Chinese chestnut cooling, Chinese chestnut is put into
It is impregnated 5 ~ 8 minutes in the gamboge aqueous acid that mass concentration is 0.6%, after taking-up drains away the water, is put into 270 ~ 300 DEG C of oven
Middle baking 10 ~ 15 minutes, peeling of peeling off, then the needles of pinus massoniana leaching liquor that above-mentioned gained Chinese chestnut Seed mass concentration is 0.5% is applied
It is put on its surface, is then placed in 250 ~ 270 DEG C of oven and is baked 2 ~ 4 minutes.There is only the high requirements on the equipment, energy for the technique
Consumption is high, and procedure of processing is cumbersome to wait shortcoming, and multiple high temp baking promotes browning of chestnut, causes the damage of flavor substance in Chinese chestnut
It loses serious.
Application No. is 201010116767.2 to disclose a kind of production technology of instant Chinese chestnut kernels, and main processes are original
Material screen is selected, is classified, removes crust, blanching endothelium-denuded, quick-frozen and defrosting, leaching sugar, steams gelatinization, packaging, sterilization.This method is mainly from original
Material selection is started with, and screening high-moisture percentage, the Chinese chestnut raw material of low starch, content of reducing sugar lower than 1.5% make instant Chinese chestnut kernels, with
This reduces the browning substances generated in high-temperature process, slows down the problem of aging in storage, therefore is not suitable for all
Cultivars of Chinese Chestnut, method validity are restricted；The laggard scanning frequency jelly of blanching has a significant impact to Chinese chestnut Seed eucaryotic cell structure, may cause
Cell dehydration is serious, and quick-frozen and thawing technique also have the production of this kind of instant Chinese chestnut kernels time-consuming, complex process, right
Production equipment requires high shortcoming；In addition, used the sucrose solution of high concentration when leaching sugar, product be not suitable for diabetic and
Obese people is edible.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of non-aging instant Chinese chestnut kernels and its preparations
Method, this method not only simple production process, production cost is low, and can retain color, the wind of Chinese chestnut Seed to the maximum extent
Taste and nutrition, while the anti-aging property of instant Chinese chestnut kernels can be significantly improved.The instant Chinese chestnut kernels color prepared using this method
It is golden yellow, flavor is prominent, sweet and dilitious, non-aging.
A kind of non-aging instant Chinese chestnut kernels, it is characterised in that the component of the Chinese chestnut Seed ingredient and the mass parts of each component are
Remove 65 ~ 70 parts of clothing Chinese chestnut Seed, 0.25 ~ 1.0 part of sweetener, 0.04 ~ 0.06 part of emulsifier；
Its step of preparation process includes color protection, enzymatic hydrolysis, cooking, packaging, sterilization, cooling, wherein the enzymatic hydrolysis is will to pass through color protection
The Chinese chestnut Seed of processing is put into the drinking pure water of 6 ~ 9 times of its quality, wherein 0.6% ~ 0.8% containing Chinese chestnut Seed quality high temperature
A- amylase keeps 40 ~ 60 min at 90 ~ 95 DEG C, uses pure water rinse 2 ~ 3 times after pulling out, obtains enzymatic hydrolysis Chinese chestnut Seed；It is described
Cooking is will to digest Chinese chestnut Seed to be put into the solution of addition sweetener, emulsifier, is fished out after keeping 6 ~ 10 min at 65 ~ 70 DEG C
Out.
In above-mentioned technical proposal, the color protection is the colour protecting liquid that the Chinese chestnut Seed with endothelium is immersed in its quality and is 5 ~ 8 times
In, 5 ~ 10 min are kept at 95 ~ 100 DEG C.
In above-mentioned technical proposal, the sterilization is will to keep at 108 ~ 115 DEG C by vacuum-packed cooking Chinese chestnut Seed
15~20 min。
In above-mentioned technical proposal, the sweetener is at least one of oligofructose, inulin.
In above-mentioned technical proposal, the emulsifier is any one of mono fatty acid glyceride, sucrose fatty ester.
Contain the citric acid, 0.1% ~ 0.3% that mass concentration is 0.1% ~ 0.2% in above-mentioned technical proposal, in the colour protecting liquid
Sodium hydrogensulfite and 0.3% ~ 0.5% sodium chloride.
Compared with prior art, the invention has the following advantages:
1, the present invention provides non-aging instant Chinese chestnut kernels and preparation method thereof, using high temperature a- amylase appropriateness in this method
Hydrolyze the starch in Chinese chestnut, so that it is hydrolyzed to non-aging dextrin and oligosaccharide, it is suppressed that because starch there are due to occur
Chinese chestnut aging retrogradation can not only significantly improve the storage-stable of instant Chinese chestnut kernels in this way, but also can retain to greatest extent
The original flavor of Chinese chestnut and nutrition.
2, at least one of oligofructose, inulin are added in non-aging instant Chinese chestnut kernels of the invention.The two is all
Water-soluble dietary fiber, as sweetener have the characteristics that sweet taste it is pure, can value it is low, all there is promotion enteron aisle as prebiotics
Growth of probiotics improves the functions such as Intestinal flora.In addition, oligofructose and inulin also have the apparent work for inhibiting starch retrogradation
With being ideal age resister.With the use of product flavour can be improved, strengthen its nutrition, replenishes qi to invigorate the spleen with major ingredient Chinese chestnut
Health-care effect brings out the best in each other, moreover it is possible to which the aging for inhibiting Chinese chestnut keeps product mouthfeel neither too hard, nor too soft, and fine and smooth sweet tea is glutinous.
The simple production process of the method for the present invention, production equipment less investment, with short production cycle, production cost is low, is easy to work
Industry metaplasia produces.
Specific embodiment
Instant Chinese chestnut kernels of the present invention and preparation method thereof are described further below by way of example.
Embodiment 1
In the present embodiment, the quality of component and each component when the instant Chinese chestnut kernels ingredient is to remove 65 kg of clothing Chinese chestnut Seed, oligomeric
0.25 kg of fructose, 0.04 kg of mono fatty acid glyceride；
Its step of preparation process is as follows:
(1) color protection
67.84 kg are immersed in 5 times of 339.20 kg(its quality with the Chinese chestnut Seed of endothelium) colour protecting liquid (contain in the colour protecting liquid
Mass concentration be 0.1% citric acid, 0.1% sodium hydrogensulfite, 0.3% sodium chloride) in, 10 min are kept at 95 DEG C；
(2) it digests
65 kg of clothing Chinese chestnut Seed is gone to be put into the drinking pure water of 6 times of its quality by what step (1) obtained, wherein containing Chinese chestnut Seed
The high temperature a- amylase of the 0.6% of quality, keeps 60 min at 90 DEG C, uses pure water rinse 3 times after pulling out, obtains enzymatic hydrolysis plate
Chestnut；
(3) it cooks
The Chinese chestnut Seed that step (2) obtains is put into the solution of addition 0.25 kg of oligofructose, 0.04 kg of mono fatty acid glyceride
In, it is pulled out after 10 min are kept under 65 DEG C of states；
(4) it packs, sterilize, is cooling
Cooking Chinese chestnut Seed after vacuum packaging is kept into 20 min at 108 DEG C, after taking-up rapidly with cold water it is cooling to get
To non-aging instant Chinese chestnut kernels.
Embodiment 2
In the present embodiment, the quality of component and each component when the instant Chinese chestnut kernels ingredient is to remove 68 kg of clothing Chinese chestnut Seed, inulin
0.5 kg, 0.05 kg of sucrose fatty ester；
Its step of preparation process is as follows:
(1) color protection
70.97 kg are immersed in 6 times of 425.82 kg(its quality with the Chinese chestnut Seed of endothelium) colour protecting liquid (contain in the colour protecting liquid
Mass concentration be 0.15% citric acid, 0.2% sodium hydrogensulfite, 0.4% sodium chloride) in, 7 min are kept at 98 DEG C；
(2) it digests
68 kg of clothing Chinese chestnut Seed is gone to be put into the drinking pure water of 8 times of its quality by what step (1) obtained, wherein containing Chinese chestnut Seed
The high temperature a- amylase of the 0.7% of quality, keeps 50 min at 93 DEG C, uses pure water rinse 3 times after pulling out, obtains enzymatic hydrolysis plate
Chestnut；
(3) it cooks
The Chinese chestnut Seed that step (2) obtains is put into the solution of addition 0.5 kg of inulin, 0.05 kg of sucrose fatty ester, in 67
It is pulled out after keeping 8 min at DEG C；
(4) it packs, sterilize, is cooling
Cooking Chinese chestnut Seed after vacuum packaging is kept into 17 min at 110 DEG C, after taking-up rapidly with cold water it is cooling to get
To non-aging instant Chinese chestnut kernels.
Embodiment 3
In the present embodiment, the quality of component and each component when the instant Chinese chestnut kernels ingredient is to remove 70 kg of clothing Chinese chestnut Seed, oligomeric
0.5 kg of fructose, 0.5 kg of inulin, 0.06 kg of mono fatty acid glyceride；
Its step of preparation process is as follows:
(1) color protection
73.05 kg are immersed in 8 times of 584.40 kg(its quality with the Chinese chestnut Seed of endothelium) colour protecting liquid (contain in the colour protecting liquid
Mass concentration be 0.2% citric acid, 0.3% sodium hydrogensulfite, 0.5% sodium chloride) in, 5 min are kept at 100 DEG C；
(2) it digests
70 kg of clothing Chinese chestnut Seed is gone to be put into the drinking pure water of 9 times of its quality by what step (1) obtained, wherein containing Chinese chestnut Seed
The high temperature a- amylase of the 0.8% of quality, keeps 40 min at 95 DEG C, uses pure water rinse 3 times after pulling out, obtains enzymatic hydrolysis plate
Chestnut；
(3) it cooks
The Chinese chestnut Seed that step (2) obtains is put into addition 0.25 kg of oligofructose, 0.25 kg of inulin, mono fatty acid glyceride
In the solution of 0.06 kg, pulled out after 6 min are kept at 70 DEG C；
(4) it packs, sterilize, is cooling
Cooking Chinese chestnut Seed after vacuum packaging is kept into 15 min at 115 DEG C, after taking-up rapidly with cold water it is cooling to get
To non-aging instant Chinese chestnut kernels.
Claims (6)
1. a kind of non-aging instant Chinese chestnut kernels, it is characterised in that the component of the Chinese chestnut Seed ingredient and the mass parts of each component are to go
65 ~ 70 parts of clothing Chinese chestnut Seed, 0.25 ~ 1.0 part of sweetener, 0.04 ~ 0.06 part of emulsifier；
Its step of preparation process includes color protection, enzymatic hydrolysis, cooking, packaging, sterilization, cooling, wherein the enzymatic hydrolysis is will to pass through color protection
The Chinese chestnut Seed of processing is put into the drinking pure water of 6 ~ 9 times of its quality, wherein 0.6% ~ 0.8% containing Chinese chestnut Seed quality high temperature
A- amylase keeps 40 ~ 60 min at 90 ~ 95 DEG C, uses pure water rinse 2 ~ 3 times after pulling out, obtains enzymatic hydrolysis Chinese chestnut Seed；It is described
Cooking is will to digest Chinese chestnut Seed to be put into the solution of addition sweetener, emulsifier, is fished out after keeping 6 ~ 10 min at 65 ~ 70 DEG C
Out.
2. non-aging instant Chinese chestnut kernels according to claim 1, it is characterised in that the color protection is by the Chinese chestnut with endothelium
Benevolence is immersed in the colour protecting liquid that its quality is 5 ~ 8 times, and 5 ~ 10 min are kept at 95 ~ 100 DEG C.
3. non-aging instant Chinese chestnut kernels according to claim 1, it is characterised in that the sterilization is will be by vacuum packaging
Cooking Chinese chestnut Seed 15 ~ 20 min are kept at 108 ~ 115 DEG C.
4. non-aging instant Chinese chestnut kernels according to claim 1, it is characterised in that the sweetener is oligofructose, inulin
At least one of.
5. non-aging instant Chinese chestnut kernels according to claim 1, it is characterised in that the emulsifier is mono fatty acid glycerol
Any one of ester, sucrose fatty ester.
6. non-aging instant Chinese chestnut kernels according to claim 2, it is characterised in that contain mass concentration in the colour protecting liquid
For 0.1% ~ 0.2% citric acid, 0.1% ~ 0.3% sodium hydrogensulfite and 0.3% ~ 0.5% sodium chloride.
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| CN112515106A (en) * | 2020-11-30 | 2021-03-19 | 周亮 | Green soy bean, peanut and chestnut kernel composite flavor snack and preparation method thereof |
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Application publication date: 20190125 |