CN111418692A - Preparation method of preserved Chinese chestnut - Google Patents
Preparation method of preserved Chinese chestnut Download PDFInfo
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- CN111418692A CN111418692A CN202010327054.4A CN202010327054A CN111418692A CN 111418692 A CN111418692 A CN 111418692A CN 202010327054 A CN202010327054 A CN 202010327054A CN 111418692 A CN111418692 A CN 111418692A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 21
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- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 239000000243 solution Substances 0.000 claims description 41
- 241001070941 Castanea Species 0.000 claims description 22
- 235000014036 Castanea Nutrition 0.000 claims description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 239000007864 aqueous solution Substances 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 8
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 8
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 8
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 8
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 8
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims description 7
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 6
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 6
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 6
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 6
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- 238000007602 hot air drying Methods 0.000 claims description 4
- 229940001607 sodium bisulfite Drugs 0.000 claims description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 4
- 229940001482 sodium sulfite Drugs 0.000 claims description 4
- 235000010265 sodium sulphite Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 15
- 210000000582 semen Anatomy 0.000 abstract description 15
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- 206010027146 Melanoderma Diseases 0.000 description 6
- 241000607479 Yersinia pestis Species 0.000 description 6
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- 239000008399 tap water Substances 0.000 description 6
- 235000020679 tap water Nutrition 0.000 description 6
- 229960002668 sodium chloride Drugs 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
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- 238000012009 microbiological test Methods 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
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- 229930006000 Sucrose Natural products 0.000 description 2
- 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 2
- 239000008103 glucose Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000005720 sucrose Substances 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
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- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007844 bleaching agent Substances 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
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
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- 239000002778 food additive Substances 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 231100000252 nontoxic Toxicity 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- 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 invention belongs to the field of food processing, and particularly relates to a preparation method of preserved Chinese chestnut. A method for preparing preserved semen Castaneae comprises soaking semen Castaneae with color fixative solution; taking out semen Castaneae, rinsing with clear water, decocting the obtained product with 30-50% sugar solution for 3-6 hr, soaking in 55-65% sugar solution for 5-8 hr, coating with film agent solution, drying, cooling, and packaging. The preserved fruit produced by the method has the advantages of full and smooth appearance, fresh and transparent color, no scorched flavor, rich meat quality, rich original fruit flavor, rich nutrition and the like. The invention adopts twice sugaring process, which can avoid uneven and incomplete sugar penetration and is easy to sand after drying; the preserved fruit has the defects of being dry, thin, not full, soft and not crisp. The obtained preserved fruit has soft texture and good taste.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of preserved Chinese chestnut.
Background
Chestnut (Castanea mollissima, also called chestnut and Chinese chestnut) is a plant 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.
The Chinese chestnut preserved fruit is a food which is popular, in the preparation process of the preserved fruit, in order to prevent the product from being oxidized and browned in the processing process, bleaching agents such as sulfite are used as color fixative for treatment, the good sensory properties of the product can be kept, sulfur dioxide can be generated by decomposing the sulfite, and when excessive sulfur dioxide is ingested, the harm to a human body is easily caused, so that the content of the sulfur dioxide needs to be strictly controlled in the preparation process of the preserved fruit.
Disclosure of Invention
In order to solve the defects of the prior art, the preparation method of the preserved Chinese chestnut is provided, and the prepared preserved Chinese chestnut has low sulfur dioxide residue and meets the requirement of the public on food safety.
The purpose of the invention is realized by the following technical scheme:
a preparation method of preserved Chinese chestnut comprises the following steps:
1) soaking the Chinese chestnut kernels by using a color fixative solution;
2) fishing out the Chinese chestnut kernels, and rinsing with clear water;
3) decocting the product obtained in the step 2) with 30-50% of sugar solution with mass fraction for 3-6 hours, and soaking the product in 55-65% of sugar solution with mass fraction for 5-8 hours;
4) putting the product obtained in the step 3) into a film agent solution for coating;
5) drying the obtained coated product, cooling and packaging to obtain the coating.
Preferably, the color fixative solution is an aqueous solution of sulfite and sodium chloride, and the sulfite is at least one of sodium metabisulfite, potassium metabisulfite, sodium sulfite and sodium bisulfite.
Preferably, the concentration of the color fixative solution in the step 1) is 0.5-2% by mass fraction.
Preferably, the soaking time in step 1) is 1 to 4 hours.
Preferably, the film agent solution in the step 4) is trimethyl glycine solution with the mass fraction of 50-70%.
Preferably, the coating time is 10-20 min.
Preferably, the drying specific process in the step 5) 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.
The preserved fruit produced by the method has the advantages of full and smooth appearance, fresh and transparent color, no scorched flavor, rich meat quality, rich original fruit flavor, rich nutrition and the like.
The invention adopts twice sugaring process, which can avoid uneven and incomplete sugar penetration and is easy to sand after drying; the preserved fruit has the defects of being dry, thin, not full, soft and not crisp. The obtained preserved fruit has soft texture.
According to the invention, through twice drying, the phenomenon that the moisture distribution is uneven due to one-time drying can be prevented, the nutritional ingredients and the taste are influenced by long-time baking, and the quality of the finished product is ensured.
The preserved fruit prepared by the invention has low sulfur dioxide residue, and the trimethylglycine used by the coating can react with the residual sulfur dioxide, so that the sulfur dioxide content is reduced. In addition, trimethylglycine is safe and nontoxic, has an antibacterial effect, and can further prolong the shelf life of the prepared preserved fruit.
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 shell and inner skin of semen Castaneae, and selecting semen Castaneae kernel with complete color, light yellow color, no pest and black spot. According to the following steps: sodium metabisulfite and sodium chloride are taken according to the weight ratio of 1 to prepare a color fixative solution with the mass fraction concentration of 0.5 percent, and the Chinese chestnut kernels are placed in the color fixative solution to be soaked for 1 hour. And after soaking, fishing out the Chinese chestnut seeds, rinsing the Chinese chestnut seeds for 2 times by using tap water, draining water, adding 30 mass percent of sugar liquor, decocting the Chinese chestnut seeds for 3 hours at 90 ℃, wherein the mass ratio of the Chinese chestnut seeds to the decocted sugar liquor is 1:5, fishing out the Chinese chestnut seeds, and soaking the Chinese chestnut seeds in 55 mass percent of sugar liquor for 5 hours, wherein the mass ratio of the Chinese chestnut seeds to the soaked sugar liquor is 1: 3. The decocted sugar solution and the soaked sugar solution are sucrose aqueous solutions. Soaking the chestnuts after sugar permeation in a 50% mass fraction trimethyl glycine aqueous solution for 10min to complete coating, drying the chestnuts at the power of 10kw and the temperature of 60 ℃ for 20min by microwave after coating, drying the chestnuts for 1 hour by hot air at the temperature of 50 ℃, cooling and packaging to obtain the preserved chestnuts.
Example 2
Removing shell and inner skin of semen Castaneae, and selecting semen Castaneae kernel with complete color, light yellow color, no pest and black spot. According to the following steps: 1: preparing 1% mass fraction concentration color fixative aqueous solution by taking sodium metabisulfite, potassium metabisulfite and sodium chloride according to the weight ratio of 2, and soaking the Chinese chestnut kernels in the color fixative solution for 2 hours. And after soaking, fishing out the Chinese chestnut seeds, rinsing the Chinese chestnut seeds for 3 times by using tap water, draining water, adding 40% of sugar liquor with the mass fraction, decocting the Chinese chestnut seeds for 5 hours at 95 ℃, wherein the mass ratio of the Chinese chestnut seeds to the decocted sugar liquor is 1:7, fishing out the Chinese chestnut seeds, and soaking the Chinese chestnut seeds in 60% of sugar liquor with the mass fraction for 6 hours, wherein the mass ratio of the Chinese chestnut seeds to the soaked sugar liquor is 1: 4. The decocted sugar solution and the soaked sugar solution are fructose aqueous solutions. Soaking the chestnuts after sugar permeation in a trimethyl glycine aqueous solution with the mass fraction of 55% for 15min to finish coating, and after coating, drying the chestnuts for 24min by microwave at the power of 12kw and the temperature of 65 ℃ and drying the chestnuts for 1.5 h by hot air at the temperature of 53 ℃. Cooling and packaging to obtain the preserved Chinese chestnut.
Example 3
Removing shell and inner skin of semen Castaneae, and selecting semen Castaneae kernel with complete color, light yellow color, no pest and black spot. According to the following steps: preparing sodium metabisulfite, potassium metabisulfite, sodium sulfite, sodium bisulfite and sodium chloride into a color fixative solution with the mass fraction concentration of 2% according to the weight ratio of 1:1:1:2, and soaking the Chinese chestnut kernels in the color fixative solution for 4 hours. And after soaking, fishing out the Chinese chestnut seeds, rinsing the Chinese chestnut seeds for 3 times by using tap water, draining water, adding 50% of sugar liquor with the mass fraction, decocting the Chinese chestnut seeds for 6 hours at 100 ℃, wherein the mass ratio of the Chinese chestnut seeds to the decocted sugar liquor is 1:8, fishing out the Chinese chestnut seeds, and soaking the Chinese chestnut seeds in 65% of sugar liquor with the mass fraction for 8 hours, wherein the mass ratio of the Chinese chestnut seeds to the soaked sugar liquor is 1: 4. The decocted sugar solution and the soaked sugar solution are glucose aqueous solutions. Soaking the chestnuts after sugar permeation in a 70% mass fraction trimethyl glycine aqueous solution for 20min to complete coating, and after coating, drying the chestnuts at the power of 15kw and the temperature of 70 ℃ for 30min by microwave and drying the chestnuts at the temperature of 55 ℃ for 2 h by hot air. Cooling and packaging to obtain the preserved Chinese chestnut.
Comparative example 1
In the case, on the basis of the embodiment 1, the step of coating with a film agent solution is cancelled, and other process steps and parameters are unchanged.
Removing shell and inner skin of semen Castaneae, and selecting semen Castaneae kernel with complete color, light yellow color, no pest and black spot. According to the following steps: sodium metabisulfite and sodium chloride are taken according to the weight ratio of 1 to prepare a color fixative solution with the mass fraction concentration of 0.5 percent, and the Chinese chestnut kernels are placed in the color fixative solution to be soaked for 1 hour. And after soaking, fishing out the Chinese chestnut seeds, rinsing the Chinese chestnut seeds for 2 times by using tap water, draining water, adding 30 mass percent of sugar liquor, decocting the Chinese chestnut seeds for 3 hours at 90 ℃, wherein the mass ratio of the Chinese chestnut seeds to the decocted sugar liquor is 1:5, fishing out the Chinese chestnut seeds, and soaking the Chinese chestnut seeds in 55 mass percent of sugar liquor for 5 hours, wherein the mass ratio of the Chinese chestnut seeds to the soaked sugar liquor is 1: 3. The decocted sugar solution and the soaked sugar solution are sucrose aqueous solutions. Drying the chestnut after sugar penetration with microwave at 60 deg.C for 20min at power of 10kw, hot air drying at 50 deg.C for 1 hr, cooling and packaging to obtain chestnut preserved fruit.
Comparative example 2
In this case, the step of coating with a film agent solution is eliminated on the basis of example 2, and other process steps and parameters are unchanged.
Removing shell and inner skin of semen Castaneae, and selecting semen Castaneae kernel with complete color, light yellow color, no pest and black spot. According to the following steps: 1: preparing 1% mass fraction concentration color fixative aqueous solution by taking sodium metabisulfite, potassium metabisulfite and sodium chloride according to the weight ratio of 2, and soaking the Chinese chestnut kernels in the color fixative solution for 2 hours. And after soaking, fishing out the Chinese chestnut seeds, rinsing the Chinese chestnut seeds for 3 times by using tap water, draining water, adding 40% of sugar liquor with the mass fraction, decocting the Chinese chestnut seeds for 5 hours at 95 ℃, wherein the mass ratio of the Chinese chestnut seeds to the decocted sugar liquor is 1:7, fishing out the Chinese chestnut seeds, and soaking the Chinese chestnut seeds in 60% of sugar liquor with the mass fraction for 6 hours, wherein the mass ratio of the Chinese chestnut seeds to the soaked sugar liquor is 1: 4. The decocted sugar solution and the soaked sugar solution are fructose aqueous solutions. Drying the sugar-infiltrated Chinese chestnut at the power of 12kw and the temperature of 65 ℃ for 24min by microwave, and drying the Chinese chestnut at the temperature of 53 ℃ for 1.5 hours by hot air. Cooling and packaging to obtain the preserved Chinese chestnut.
Comparative example 3
In this case, the step of coating with a film agent solution is eliminated on the basis of example 3, and other process steps and parameters are unchanged.
Removing shell and inner skin of semen Castaneae, and selecting semen Castaneae kernel with complete color, light yellow color, no pest and black spot. According to the following steps: preparing sodium metabisulfite, potassium metabisulfite, sodium sulfite, sodium bisulfite and sodium chloride into a color fixative solution with the mass fraction concentration of 2% according to the weight ratio of 1:1:1:2, and soaking the Chinese chestnut kernels in the color fixative solution for 4 hours. And after soaking, fishing out the Chinese chestnut seeds, rinsing the Chinese chestnut seeds for 3 times by using tap water, draining water, adding 50% of sugar liquor with the mass fraction, decocting the Chinese chestnut seeds for 6 hours at 100 ℃, wherein the mass ratio of the Chinese chestnut seeds to the decocted sugar liquor is 1:8, fishing out the Chinese chestnut seeds, and soaking the Chinese chestnut seeds in 65% of sugar liquor with the mass fraction for 8 hours, wherein the mass ratio of the Chinese chestnut seeds to the soaked sugar liquor is 1: 4. The decocted sugar solution and the soaked sugar solution are glucose aqueous solutions. Drying the sugar-infiltrated Chinese chestnut with microwave at 70 deg.C for 30min at power of 15kw, and hot air drying at 55 deg.C for 2 hr. Cooling and packaging to obtain the preserved Chinese chestnut.
The sulfur dioxide residue of the Chinese chestnut preserved fruits obtained in the examples 1-3 and the comparative examples 1-3 is detected according to GB5009.34-2016, the specific content of the sulfur dioxide is shown in Table 1,
TABLE 1 residual sulfur dioxide of preserved chestnut
The sulfur dioxide residue of the cold fruit type preserved Chinese chestnut is not more than 0.35g/kg as specified in the national standard for food safety food additive use standard (GB 2760-2014), and although the sulfur dioxide in the embodiment and the comparative proportion are more than the specified content, the sulfur dioxide residue of the preserved Chinese chestnut obtained by the technical scheme is lower, and the method is more in line with the expectation of the public on food safety.
According to the requirements of GB14884-2003 "sanitary standards for sweetmeats", the microbial indexes of the product are that the total number of bacterial colonies is less than or equal to 1000cfu/g, the coliform group is less than or equal to 30MPN/100g, pathogenic bacteria cannot be detected, and mould is less than or equal to 50 cfu/g.
The products of examples 1 to 3 and comparative examples 1 to 3 were subjected to microbiological tests according to the test method required in the hygienic standard for GB14884-2003 confectionery, the results of which are shown in tables 2 to 4 below:
TABLE 2 microbiological examination of preserved chestnut
TABLE 3 microbiological test results of preserved chestnut
TABLE 4 microbiological test results of preserved chestnut
The data show that the preserved fruit prepared by the method has longer shelf life, and the method has simple production process and low cost and is suitable for popularization and use.
Claims (7)
1. A preparation method of preserved Chinese chestnut is characterized by comprising the following steps:
1) soaking the Chinese chestnut kernels by using a color fixative solution;
2) fishing out the Chinese chestnut kernels, and rinsing with clear water;
3) decocting the product obtained in the step 2) with 30-50% of sugar solution with mass fraction for 3-6 hours, and soaking the product in 55-65% of sugar solution with mass fraction for 5-8 hours;
4) putting the product obtained in the step 3) into a film agent solution for coating;
5) drying the obtained coated product, cooling and packaging to obtain the coating.
2. The preparation method of preserved Chinese chestnut according to claim 1, wherein the color fixative solution is an aqueous solution of sulfite and sodium chloride, and the sulfite is at least one of sodium metabisulfite, potassium metabisulfite, sodium sulfite and sodium bisulfite.
3. The preparation method of preserved Chinese chestnut according to claim 2, characterized in that the concentration of the color fixative solution in step 1) is 0.5-2% by mass fraction.
4. The preparation method of preserved chestnut according to any one of claims 1 to 3, wherein the soaking time in step 1) is 1 to 4 hours.
5. The preparation method of preserved Chinese chestnut according to claim 1, wherein the film agent solution in step 4) is 50-70% by mass of trimethyl glycine solution.
6. The preparation method of preserved Chinese chestnut according to claim 5, wherein the coating time is 10-20 min.
7. The preparation method of the preserved Chinese chestnut according to claim 1, characterized in that the drying process in the step 5) 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010327054.4A CN111418692A (en) | 2020-04-23 | 2020-04-23 | Preparation method of preserved Chinese chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010327054.4A CN111418692A (en) | 2020-04-23 | 2020-04-23 | Preparation method of preserved Chinese chestnut |
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Citations (4)
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|---|---|---|---|---|
| CN102007998A (en) * | 2010-10-29 | 2011-04-13 | 华南理工大学 | Low-sugar Chinese chestnut preserved fruit and production method thereof |
| CN105028877A (en) * | 2015-08-17 | 2015-11-11 | 朱广双 | Processing method of low-sugar Chinese chestnut preserved fruit |
| CN105533094A (en) * | 2015-12-05 | 2016-05-04 | 许昌学院 | Processing method of sulfur-free preserved honey peach with low sugar content |
| CN107996792A (en) * | 2017-11-27 | 2018-05-08 | 广西驰胜农业科技有限公司 | A kind of preparation method of preserved chestnuts |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007998A (en) * | 2010-10-29 | 2011-04-13 | 华南理工大学 | Low-sugar Chinese chestnut preserved fruit and production method thereof |
| CN105028877A (en) * | 2015-08-17 | 2015-11-11 | 朱广双 | Processing method of low-sugar Chinese chestnut preserved fruit |
| CN105533094A (en) * | 2015-12-05 | 2016-05-04 | 许昌学院 | Processing method of sulfur-free preserved honey peach with low sugar content |
| CN107996792A (en) * | 2017-11-27 | 2018-05-08 | 广西驰胜农业科技有限公司 | A kind of preparation method of preserved chestnuts |
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| 陆道礼等: "低糖板栗脯加工工艺研究", 《江苏农业科学》 * |
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