CN111317055A - Preparation method of Chinese chestnut food - Google Patents
Preparation method of Chinese chestnut food Download PDFInfo
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- CN111317055A CN111317055A CN202010327067.1A CN202010327067A CN111317055A CN 111317055 A CN111317055 A CN 111317055A CN 202010327067 A CN202010327067 A CN 202010327067A CN 111317055 A CN111317055 A CN 111317055A
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- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 54
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 54
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 53
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 26
- 230000001007 puffing effect Effects 0.000 claims abstract description 25
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- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims abstract description 8
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 241001070941 Castanea Species 0.000 claims description 22
- 235000014036 Castanea Nutrition 0.000 claims description 22
- GHBNZZJYBXQAHG-KUVSNLSMSA-N (2r,3r,4s,5s,6r)-2-[[(2r,3s,4s,5r,6r)-6-[[(3s,8s,9r,10r,11r,13r,14s,17r)-17-[(2r,5r)-5-[(2s,3r,4s,5s,6r)-4,5-dihydroxy-3-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H](CC[C@@H](C)[C@@H]1[C@]2(C[C@@H](O)[C@@]3(C)[C@H]4C(C([C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]6[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O6)O)O5)O)CC4)(C)C)=CC[C@H]3[C@]2(C)CC1)C)C(C)(C)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GHBNZZJYBXQAHG-KUVSNLSMSA-N 0.000 claims description 21
- TVJXHJAWHUMLLG-UHFFFAOYSA-N mogroside V Natural products CC(CCC(OC1OC(COC2OC(CO)C(O)C(O)C2OC3OC(CO)C(O)C(O)C3O)C(O)C(O)C1O)C(C)(C)O)C4CCC5(C)C6CC=C7C(CCC(OC8OC(COC9OC(CO)C(O)C(O)C9O)C(O)C(O)C8O)C7(C)C)C6(C)C(O)CC45C TVJXHJAWHUMLLG-UHFFFAOYSA-N 0.000 claims description 21
- 238000010025 steaming Methods 0.000 claims description 7
- 238000007598 dipping method Methods 0.000 claims description 4
- 238000007602 hot air drying Methods 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000002893 slag Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
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- 241000238631 Hexapoda Species 0.000 description 4
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009815 Momordica Nutrition 0.000 description 2
- 241000218984 Momordica Species 0.000 description 2
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000219428 Fagaceae Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 241001409321 Siraitia grosvenorii 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
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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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
- 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
- A23G3/38—Sucrose-free products
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a preparation method of Chinese chestnut food. A method for preparing semen Castaneae food comprises cooking semen Castaneae for 15-20 min, puffing, soaking in sweetener solution, drying, cooling, and packaging. The invention directly swells the whole Chinese chestnut kernel without crushing the Chinese chestnut kernel, thereby not only saving the manufacturing cost, but also avoiding the phenomenon of slag falling in the eating process.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of Chinese chestnut food.
Background
Chestnut (Castanea mollissima), chestnut and Chinese chestnut are plants of chestnut genus of Fagaceae family. Chestnuts are sweet and sweet in taste, have high nutritional value, and are regarded as top-grade food by people since ancient times. The Chinese chestnut is rich in protein, carbohydrate, dietary fiber, VE, calcium and iron, and also contains rich carotene and various trace elements and amino acids beneficial to human body. According to records of materia medica wood, the chestnut has sweet taste and warm property, has the effects of nourishing the stomach, strengthening the spleen, tonifying the kidney, strengthening the muscles, activating the blood and stopping bleeding, and has high medicinal value.
During the preparation process of the Chinese chestnut product, sugar substances are often added to enhance the taste of the product, the sugar in the sugar liquid is generally permeated into the materials by adopting a normal-pressure soaking process, so that the sugar content of the finished product is improved, but the Chinese chestnut has a compact structure, the sugar is not easy to permeate into the Chinese chestnut during the sugar soaking process, particularly the sugar permeation amount of the central part is extremely low, and the sugar soaking is uneven and insufficient.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides the preparation method of the Chinese chestnut food, and the sugar contained in the finished product prepared by the invention can be uniformly distributed in the Chinese chestnut, thereby meeting the taste requirements of consumer groups.
The purpose of the invention is realized by the following technical scheme:
a method for preparing chestnut food comprises the following steps:
1) steaming semen Castaneae for 15-20 min;
2) puffing the steamed Chinese chestnut kernels;
3) dipping the product obtained in the step 2) in a sweetener solution;
4) drying the impregnated product obtained in the step 3), cooling and packaging to obtain the finished product.
Preferably, the cooking temperature in step 1) is 90-100 ℃.
Preferably, the puffing condition in the step 2) is that after the temperature is kept at 80-100 ℃ for 5-8 minutes, the pressure is reduced to the vacuum degree of-0.1 MPa, the vacuum degree is kept for 10-20 minutes, and then the vacuum degree is kept for 1-2 hours at 50-70 ℃ under the vacuum degree of-0.1 MPa.
Preferably, the sweetener solution in the step 3) is a mogroside V solution with the mass fraction of 40-60%.
Preferably, the impregnation time in step 3) is 2 to 4 hours.
Preferably, the drying specific process in the step 4) is as follows: microwave drying at 60-70 deg.C for 20-30min at power of 10-15kw, and hot air drying at 50-55 deg.C for 1-2 hr.
Preferably, the method further comprises the step of carrying out ultrasonic treatment on the cooked Chinese chestnut kernels before puffing.
Preferably, the ultrasonic time is 5-10 minutes under the conditions of 200-400W and 50-100 KHz.
After the Chinese chestnut kernels are subjected to puffing treatment, a loose and porous structure is formed inside the Chinese chestnuts, and then the Chinese chestnuts are soaked by utilizing a mogroside V solution, so that the mogroside V is uniformly distributed in the internal structure of the Chinese chestnuts, the taste of the Chinese chestnuts is ensured, the mogroside V is a sweetening agent, does not provide heat, can replace white sugar, is fresh and pure in taste, and has the obvious characteristic flavor of the grosvenor momordica fruit. In addition, ultrasonic treatment can be carried out before the puffing step, so that a loose porous structure is formed in the Chinese chestnut preliminarily, and the subsequent dipping process is facilitated. By controlling the conditions of the puffing process and the soaking process, the invention enables the mogroside V to permeate into the Chinese chestnut by controlling the puffing process and the mogroside V soaking process, the obtained puffed Chinese chestnut is fully and uniformly soaked in sugar, and the prepared Chinese chestnut product is soft and tasty.
The invention directly swells the whole Chinese chestnut kernel without crushing the Chinese chestnut kernel, thereby not only saving the manufacturing cost, but also avoiding the phenomenon of slag falling in the eating process.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the embodiments of the present invention are not limited to the scope of the examples. These examples are intended to illustrate the invention only and are not intended to limit the scope of the invention. In addition, various modifications may occur to those skilled in the art upon reading the present disclosure, and such equivalent variations are within the scope of the present invention as defined in the appended claims.
Example 1
Removing shells and inner skins of Chinese chestnuts, selecting complete Chinese chestnut kernels which are light yellow in color and luster and free of insect pests and black spots, adding 3 times of the weight of the Chinese chestnut kernels, steaming and boiling for 15 minutes at 90 ℃, fishing out the Chinese chestnuts, carrying out ultrasonic treatment for 5 minutes under the conditions of 200W and 50KHz, drying for 0.5 hour at 60 ℃, then placing the Chinese chestnut kernels into a puffing tank for puffing, keeping for 5 minutes at 80 ℃, opening a vacuum valve for pressure reduction, keeping for 10 minutes under the condition that the vacuum degree is-0.1 MPa, and keeping for 1 hour under the conditions that the vacuum degree is-0.1 MPa and the temperature is 50 ℃. And (3) soaking the kernels after the puffing in a mogroside V solution with the mass fraction of 40% for 2 hours, taking out the soaked kernels, drying the soaked kernels by microwaves at the power of 10kw and the temperature of 60 ℃ for 20 minutes, drying the kernels by hot air at the temperature of 50 ℃ for 1 hour, cooling and packaging to obtain the required chestnut food.
Example 2
Removing shells and inner skins of Chinese chestnuts, selecting complete Chinese chestnut kernels which are light yellow in color and luster and free of insect pests and black spots, adding 4 times of the weight of the Chinese chestnut kernels, steaming and boiling for 18 minutes at 95 ℃, fishing out the Chinese chestnuts, performing ultrasonic treatment for 10 minutes under the conditions of 400W and 100KHz, drying for 0.8 hour at 65 ℃, then placing the Chinese chestnut kernels into a puffing tank for puffing, keeping for 6 minutes at 90 ℃, opening a vacuum valve for pressure reduction, keeping for 15 minutes under the condition that the vacuum degree is-0.1 MPa, and keeping for 1.5 hours under the conditions that the vacuum degree is-0.1 MPa and the vacuum degree is 55 ℃. And (3) soaking the kernels after the puffing in a mogroside V solution with the mass fraction of 50% for 3 hours, taking out the soaked kernels, drying the soaked kernels by microwaves at the power of 13kw and the temperature of 65 ℃ for 25min, drying the kernels by hot air at the temperature of 52 ℃ for 1.5 hours, cooling and packaging to obtain the required chestnut food.
Example 3
Removing shell and inner skin of semen Castaneae, selecting semen Castaneae kernel with complete color and light yellow color, no pest and black spot, adding 3-4 times of semen Castaneae kernel weight water, steaming at 100 deg.C for 20min, taking out semen Castaneae, drying at 70 deg.C for 1h, puffing in a puffing tank, maintaining at 100 deg.C for 8 min, opening vacuum valve to reduce pressure, maintaining at-0.1 MPa for 20min, and maintaining at 70 deg.C and-0.1 MPa for 2 h. And (3) soaking the kernels after the puffing in a mogroside V solution with the mass fraction of 60% for 4 hours, taking out the soaked kernels, drying the soaked kernels by microwaves at the power of 15kw and the temperature of 70 ℃ for 30min, drying the kernels by hot air at the temperature of 55 ℃ for 2 hours, cooling and packaging to obtain the required chestnut food.
Comparative example 1
In this case, the ultrasonic treatment is cancelled on the basis of the embodiment 1, and other treatment steps and processes are kept unchanged, and the specific method is as follows:
removing shells and inner skins of Chinese chestnuts, selecting complete Chinese chestnut kernels which are light yellow in color and luster and free of insect pests and black spots, adding 3 times of the weight of the Chinese chestnut kernels, steaming and boiling for 15 minutes at 90 ℃, fishing out the Chinese chestnuts, drying for 0.5 hour at 60 ℃, then placing the Chinese chestnut kernels into a puffing tank for puffing, keeping the Chinese chestnut kernels for 5 minutes at 80 ℃, opening a vacuum valve to reduce pressure, keeping the Chinese chestnut kernels for 10 minutes under the condition that the vacuum degree is-0.1 MPa, and keeping the Chinese chestnut kernels for 1 hour under the conditions that the vacuum degree is-0.1 MPa and the temperature is 50 ℃. And (3) soaking the kernels after the puffing in a mogroside V solution with the mass fraction of 40% for 2 hours, taking out the soaked kernels, drying the soaked kernels by microwaves at the power of 10kw and the temperature of 60 ℃ for 20 minutes, drying the kernels by hot air at the temperature of 50 ℃ for 1 hour, cooling and packaging to obtain the required chestnut food.
Comparative example 2
In this case, the ultrasonic wave and the puffing treatment are cancelled on the basis of the embodiment 1, and other treatment steps and processes are kept unchanged, and the specific method is as follows:
removing shells and inner skins of Chinese chestnuts, selecting complete Chinese chestnut kernels which are light yellow in color and luster and free of insect damage and black spots, adding 3 times of the weight of Chinese chestnut kernels, steaming and boiling for 15 minutes at 90 ℃, fishing out the Chinese chestnuts, drying for 0.5 hour at 60 ℃, soaking in 40% of mogroside V solution for 2 hours, taking out the soaked Chinese chestnuts, drying for 20 minutes at 60 ℃ by microwave at the power of 10kw, drying for 1 hour at 50 ℃ by hot air, cooling and packaging to obtain the required Chinese chestnut food.
The chestnut foods obtained in examples 1 to 3 and comparative examples 1 to 2 were pulverized by a pulverizer, respectively, 1.0000g of the powder was precisely weighed, placed in a Soxhlet extractor, added with an appropriate amount of methanol, and heated under reflux for 3 hours. Concentrating the extractive solution under reduced pressure, transferring into 10ml measuring flask, adding methanol to scale, shaking, and filtering with 0.45 μ l microporous membrane to obtain test solution.
Precisely weighing 52.3mg of mogroside V reference substance which is subjected to decompression drying for 48h at 60 ℃ by a vacuum drier, placing the mogroside V reference substance in a 25ml measuring flask, dissolving the mogroside V reference substance by using methanol, fixing the volume to scale, and shaking up to obtain the mogroside V reference substance solution with the concentration of 2.092 mg/ml.
Chromatographic conditions are as follows: column Nucleosil 100-5NH2(5 μm,4.6mm 250 mm); mobile phase: acetonitrile-water-2.5% tetrahydrofuran (77:22: 1); the flow rate is 1mL/min, the column temperature is 30 ℃, and the detection wavelength is 203 mm; the sample injection amount is 5 mu L.
The results of measuring the weight percentage content of mogroside V in the chestnut products obtained in examples 1 to 3 and comparative examples 1 to 2 are shown in Table 1.
TABLE 1 mogroside V content of Siraitia grosvenorii in chestnut food
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Content (%) | 41.68 | 40.26 | 38.71 | 28.65 | 11.48 |
As shown in Table 1, the content of mogroside V in Chinese chestnut prepared by the invention is high, and further the ultrasonic process and the puffing process can promote the mogroside V to enter the interior of Chinese chestnut and uniformly distribute the mogroside V, so that the taste of the obtained finished product is ensured, the taste is fresh and pure, the characteristic flavor of the grosvenor momordica is obvious, and the market diversification demand is met.
Claims (8)
1. A process for the preparation of a chestnut food product, characterized in that it comprises the following steps:
1) steaming semen Castaneae for 15-20 min;
2) puffing the steamed Chinese chestnut kernels;
3) dipping the product obtained in the step 2) in a sweetener solution;
4) drying the impregnated product obtained in the step 3), cooling and packaging to obtain the finished product.
2. The method for preparing chestnut food according to claim 1, wherein the cooking temperature of the step 1) is 90-100 ℃.
3. The method for preparing chestnut food according to claim 1, wherein the puffing condition of step 2) is that after keeping at 80-100 ℃ for 5-8 minutes, the pressure is reduced to a value of-0.1 MPa and the vacuum degree is kept for 10-20 minutes, and then the temperature is kept at 50-70 ℃ and the vacuum degree is kept for 1-2 hours at-0.1 MPa.
4. The preparation method of a chestnut food as claimed in claim 1, wherein the sweetener solution of step 3) is a mogroside V solution with a mass fraction of 40-60%.
5. The method for preparing chestnut food according to claim 1, wherein the dipping time of the step 3) is 2-4 hours.
6. The preparation method of the chestnut food according to claim 1, wherein the drying in the step 4) is specifically performed by: microwave drying at 60-70 deg.C for 20-30min at power of 10-15kw, and hot air drying at 50-55 deg.C for 1-2 hr.
7. The method for preparing a chestnut food according to any one of claims 1 to 6, wherein the method further comprises the step of subjecting the cooked chestnut kernels to ultrasound before the puffing.
8. The method for preparing chestnut food as claimed in claim 7, wherein the ultrasonic time is 5-10 minutes under the conditions of 200-.
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