CN113068740A - Chinese chestnut and its making process and apparatus - Google Patents
Chinese chestnut and its making process and apparatus Download PDFInfo
- Publication number
- CN113068740A CN113068740A CN202110363453.0A CN202110363453A CN113068740A CN 113068740 A CN113068740 A CN 113068740A CN 202110363453 A CN202110363453 A CN 202110363453A CN 113068740 A CN113068740 A CN 113068740A
- Authority
- CN
- China
- Prior art keywords
- air
- chestnut
- dried
- chinese chestnut
- chestnuts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 82
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 82
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 24
- 230000008569 process Effects 0.000 title description 6
- 239000008280 blood Substances 0.000 claims abstract description 10
- 210000004369 blood Anatomy 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 9
- 241001070941 Castanea Species 0.000 claims description 73
- 235000014036 Castanea Nutrition 0.000 claims description 73
- 238000001035 drying Methods 0.000 claims description 25
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- 229960005070 ascorbic acid Drugs 0.000 claims description 10
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 9
- 235000010323 ascorbic acid Nutrition 0.000 claims description 8
- 239000011668 ascorbic acid Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 5
- 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 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims 1
- 230000009849 deactivation Effects 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000007605 air drying Methods 0.000 description 21
- 229920002472 Starch Polymers 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 5
- XOFYZVNMUHMLCC-ZPOLXVRWSA-N prednisone Chemical compound O=C1C=C[C@]2(C)[C@H]3C(=O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 XOFYZVNMUHMLCC-ZPOLXVRWSA-N 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000002641 glycemic effect Effects 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 229920000294 Resistant starch Polymers 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000021254 resistant starch Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 240000007857 Castanea sativa Species 0.000 description 2
- 235000014037 Castanea sativa Nutrition 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 241000219428 Fagaceae Species 0.000 description 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 235000014364 Trapa natans Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
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
- A23B9/08—Drying; Subsequent reconstitution
-
- 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
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; 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
- 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
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
- A23N12/083—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting with stirring, vibrating or grinding devices
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B1/00—Sieving, screening, sifting, or sorting solid materials using networks, gratings, grids, or the like
- B07B1/28—Moving screens not otherwise provided for, e.g. swinging, reciprocating, rocking, tilting or wobbling screens
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B1/00—Sieving, screening, sifting, or sorting solid materials using networks, gratings, grids, or the like
- B07B1/42—Drive mechanisms, regulating or controlling devices, or balancing devices, specially adapted for screens
-
- 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)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for making air-dried Chinese chestnut, which comprises the following steps: and (2) processing the obtained fresh Chinese chestnut under the conditions of a preset temperature and a preset air humidity for 8-200 h so as to obtain the air-dried Chinese chestnut, wherein the preset temperature is 30-50 ℃, and the preset air humidity is not higher than 70%. The method can be used for quickly and efficiently preparing the air-dried Chinese chestnut, is suitable for industrial production, has low brown degree and low blood sugar index of the prepared air-dried Chinese chestnut, is beneficial to storage and is friendly to people with higher blood sugar.
Description
Technical Field
The invention relates to the field of food engineering, in particular to a method for making Chinese chestnuts, the Chinese chestnuts and equipment for making the Chinese chestnuts
Background
The chestnut is a plant of chestnut of Fagaceae, is an important woody grain, is rich in nutrients such as starch and the like, contains a large amount of mineral substances and dietary fibers, and has a certain health care effect. Chinese chestnut yield is the first in the world in China, but the commercialization rate is not high, the Chinese chestnut is different from other dry fruits in longer shelf life, and the Chinese chestnut is difficult to store due to easy mildew, water and bud generation.
The Chinese chestnut seedling selection needs to be carried out through oriented breeding processes such as oriented breeding of the quality of a good plant nutrient system, tracking and detection of main characters, identification of field stress resistance and the like, and the good plant needs to be screened in an oriented mode according to indexes of target nutrient substances. For example, the chestnut suitable for sugar fried chestnut or sweet chestnut kernel needs to select excellent strains with high amylopectin content, good glutinousness and high sweetness; the chestnut suitable for frying needs to select excellent plants with high amylose content and good japonica property.
The sale of the Chinese chestnut is mainly based on the raw Chinese chestnut, the processing mode is generally primary processing, the processing varieties are less, and the technical content is not high. Since the 90 s of the last century, with the technological progress, the processing technology of Chinese chestnut has been greatly developed, so that the variety of Chinese chestnut processed products is increased and the market scale is enlarged. The Chinese chestnut products in the current market mainly comprise sugar fried chestnuts, bagged chestnut kernels, quick-frozen raw chestnut kernels, canned sweet water chestnuts, Chinese chestnut drinks, Chinese chestnut wine and the like.
Sugar fried chestnuts and bagged sweet chestnut kernels are the most common processing modes of chestnuts and have the characteristics of prominent fragrance, softness, glutinous and sweet flavor. However, after the cooking process, the chestnut starch is gelatinized, the content of resistant starch is reduced, and the blood sugar index (eGI) is increased, so that the chestnut starch is not suitable for diabetics. The air-dried Chinese chestnut is a traditional Chinese chestnut processing mode in northern areas of China, has simple method, unique flavor, nutrition and health, and is deeply loved by people. After air drying treatment, the water content of the Chinese chestnut is reduced, the sugar content is increased, and the Chinese chestnut obviously feels sweet when eaten.
However, until now, there have been few studies on the conditions for the industrial and rapid production of air-dried chestnuts and the commercial production thereof to achieve a certain shelf life. At present, few researches are made on the method for the commercialized development of air-dried Chinese chestnut and the quality control, so that the development of the commercialized air-dried Chinese chestnut product with excellent quality and stable shelf life has wide market prospect.
Disclosure of Invention
In a first aspect of the invention, the invention provides a method of making air-dried chestnuts. According to an embodiment of the invention, the method comprises: and (2) processing the obtained fresh Chinese chestnut under the conditions of a preset temperature and a preset air humidity for 8-200 h so as to obtain the air-dried Chinese chestnut, wherein the preset temperature is 30-50 ℃, and the preset air humidity is not higher than 70%. The inventor discovers through a large amount of screening that the Chinese chestnut can be well air-dried under the condition of 30-50 ℃, so that the industrialized fast production is realized, the air-drying speed is slow due to too low temperature, the air-drying speed is too fast due to too high temperature, the quality of the Chinese chestnut is not easy to control, and the industrialized production is not facilitated. When the air humidity is more than 80%, the air drying is not facilitated, the chestnuts are easy to mildew, the air humidity is too low, the hardness of the chestnuts is easy to increase, and the taste is influenced. According to the method of the embodiment of the present invention, the predetermined temperature may be 30 degrees celsius, 35 degrees celsius, 40 degrees celsius, 45 degrees celsius, 50 degrees celsius, preferably 35 degrees celsius, and the air humidity may be 20%, 30%, 40%, 50%, 60%, 70%, preferably 50%. The treatment time can be 8h, 10h, 20h, 30h, 40h, 50h, 60h, 70h, 80h, 90h, 100h, 110h, 120h, 130h, 140h, 150h, 160h, 170h, 180h, 190h, 200 h.
According to an embodiment of the present invention, the method may further include at least one of the following additional technical features:
according to an embodiment of the present invention, further comprising: removing the outer shell and the inner skin of the air-dried Chinese chestnut so as to obtain a chestnut kernel; and (3) treating the chestnut kernels in an ascorbic acid solution for 0.5-5 h to obtain air-dried chestnut kernels, wherein the concentration of the ascorbic acid solution is 0.7-1.2 g/L. Through a large number of researches, the inventor finds that the ascorbic acid solution can effectively inhibit browning of air-dried Chinese chestnuts, the concentration of the ascorbic acid solution is 0.7-1.2 g/L, the browning resistant effect is the best, the protection period can be prolonged, the flavor is not lost, and the low glycemic index of the manufactured air-dried Chinese chestnuts is maintained. According to the method of the embodiment of the invention, the concentration of the ascorbic acid can be 0.7g/L, 0.8g/L, 0.9g/L, 1.0g/L, 1.1g/L, 1.2 g/L. The treatment time can be 0.5h, 1h, 1.5h, 2h, 2.5h, 3h, 3.5h, 4h, 4.5h and 5 h.
According to an embodiment of the invention, the total water soluble sugar content of said chestnut kernels is not less than 10%, said chestnut kernels being derived from said obtained fresh chestnuts. The inventor finds that when the total water-soluble sugar content of the fresh Chinese chestnut is more than or equal to 10%, the total water-soluble sugar content of the air-dried Chinese chestnut can reach more than 15%, so that the air-dried Chinese chestnut has good taste and fresh and sweet taste.
According to the embodiment of the invention, the total phenol content of the chestnut kernels is 1-2 mg/g according to the dry weight of the chestnut kernels. According to the embodiment of the invention, the total phenol content and the color of the air-dried Chinese chestnut are in positive correlation, and when the total phenol content is less than or equal to 2mg/g (dry weight), the color difference value (delta E-delta E) before and after air dryingo) Not more than +8, and measuring the color delta E of the surface of the Chinese chestnut before air drying by using a colorimeteroThe color of the surface of the chestnut kernels after air drying is delta E, and the color of the surface of the chestnut kernels is bright yellow to light yellow brown. When the total phenol content is less than or equal to 2mg/g (dry weight), the browning of the Chinese chestnut after air drying is small.
In a second aspect of the present invention, the present invention provides an air-dried chestnut produced by the above method. According to the embodiment of the invention, the moisture content of the air-dried Chinese chestnut is 20-40%. According to the embodiment of the invention, the air-dried Chinese chestnut with the moisture content of 20-40% is easy to store, has proper hardness, and cannot be chewed because of reduced taste caused by over-hardness.
According to an embodiment of the present invention, the above-mentioned chestnuts may further include at least one of the following additional technical features:
according to an embodiment of the present invention, the air-dried chestnuts have a content of water-soluble sugar of not less than 15%. According to the embodiment of the invention, the fresh and sweet taste can be ensured when the content of the water-soluble sugar in the air-dried Chinese chestnut is not less than 15%.
According to an embodiment of the present invention, the glycemic index of the air-dried chestnuts is not higher than 70. According to the embodiment of the invention, the Chinese chestnut prepared by the method has the glycemic index not higher than 70, is good for diabetics, has higher resistant starch content, and is nutritional and healthy.
In a third aspect of the present invention, the present invention provides an apparatus for making air-dried chestnuts. According to an embodiment of the present invention, the apparatus makes air-dried chestnuts according to the above method.
According to an embodiment of the present invention, the apparatus may further include at least one of the following additional features:
according to an embodiment of the invention, with reference to fig. 1, the apparatus comprises: a control panel 3, wherein the control panel 3 is configured to control the start-up or shut-down of each device in the equipment and regulate and control the parameter adjustment of each device in the equipment; a drying device 15, said drying device 15 configured to air dry said fresh chestnuts; an air extraction device 4, said air extraction device 4 being connected to said drying device 15, said air extraction device being configured to control the air flow rate within said drying device; a temperature control device 16, wherein the temperature control device 16 is connected with the drying device 15; the first tray device 5 is connected with the drying device 15, and holes with the diameter of 28-32 mm are formed in the first tray device 5; the second tray device 6 is connected with the drying device 15, and holes with the diameter of 28-32 mm are formed in the second tray device; the third tray device 7 is connected with the drying device 15, and holes with the diameter of 23-27 mm are formed in the third tray device 7; and the vibration device 8, wherein the vibration device 8 is connected with the first tray device 5, the second tray device 6 and the third tray 7 device. According to the embodiment of the present invention, the first tray means, the second tray means and the third tray means are provided with a plurality of holes so that chestnuts with different particle sizes can be screened, for example, chestnuts with diameters less than 28mm can fall through the holes of the first tray means onto the second tray means.
According to an embodiment of the present invention, the apparatus may further include at least one of the following additional features:
according to an embodiment of the invention, the apparatus further comprises: the first conveying device 1 is connected with the drying device 15 through a feeding hole 2; the second conveying device 12 is connected with the first tray device 5 through a first discharge hole 9; a third conveying device 13, wherein the third conveying device 6 is connected with the second tray device 6 through a second discharge hole 10; and a fourth conveying device 14, wherein the fourth conveying device 14 is connected with the third tray device 7 through a third discharge hole 11.
According to the specific embodiment of the invention, fresh chestnuts enter the tunnel type constant-temperature air blast drying device through the first conveying device and the feeding hole, the pore diameters of the first tray device, the second tray device and the third tray device are sequentially reduced, the effect of classification treatment of the chestnuts is achieved, and the vibration device is used for vibrating the trays to avoid accumulation of the chestnuts. And after the air drying is finished, discharging is carried out through the first discharge hole, the second discharge hole and the third discharge hole, and the air-dried Chinese chestnuts from big to small are obtained from the second conveying device, the third conveying device and the fourth conveying device in sequence. The control panel can be connected with the drying device and can also control the operation and parameter adjustment of each device in the equipment in a remote control mode. The temperature control device can be controlled by the control panel to adjust and maintain the temperature in the drying device.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 is a schematic diagram of an apparatus according to an embodiment of the invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
The invention will now be described with reference to specific examples, which are intended to be illustrative only and not to be limiting in any way.
Example 1
Selecting 20 kinds of fresh Chinese chestnut of different producing areas and varieties, setting the temperature at 40 ℃, spreading Chinese chestnut samples in a shallow tray, and air-drying for 24 hours. Measuring the water-soluble sugar content, the total phenol content and the blood glucose index of the chestnut kernels before air drying, and measuring the color delta Eo value of the chestnut surfaces by using a colorimeter; and measuring the water-soluble sugar content in the air-dried chestnut kernels and the surface color delta E of the chestnut kernels, and calculating the color difference (delta E-delta Eo) before and after air drying. The results are shown in Table 1.
As can be seen from Table 1, there are great differences in the water-soluble sugar content, total phenol content, and glycemic index of different chestnuts. The water-soluble sugar content before and after air drying is in positive correlation, and the higher the water-soluble sugar content is, the better the mouthfeel sweetness is. During the air drying process of the Chinese chestnut, on one hand, water is evaporated, and on the other hand, the insoluble starch of macromolecules is gradually degraded into starch with smaller molecular weight by endogenous amylase, so that the content of water-soluble sugar is gradually increased. The total water-soluble sugar content of fresh Chinese chestnut is more than or equal to 10%, and the total water-soluble sugar content of the air-dried Chinese chestnut reaches more than 15%, so that the Chinese chestnut can achieve better taste and has fresh and sweet taste. The total phenol content and the color of the air-dried Chinese chestnut are in positive correlation, when the total phenol content is less than or equal to 2mg/g (dry weight), the color difference (delta E-delta Eo) before and after air drying is less than or equal to +8, and the surface of the Chinese chestnut kernel is bright yellow to light yellow brown. In addition, the blood sugar index (eGI) is less than or equal to 70, which is low blood sugar food and is related to the proportion of fast-digestion starch, slow-digestion starch and resistant starch in the Chinese chestnut, the invention aims to prepare low-digestibility air-dried Chinese chestnut, thereby taking the Chinese chestnut variety with the blood sugar index less than or equal to 70 after air-drying.
TABLE 1 quality index of different varieties of Chinese chestnut
Example 2
The preparation of the air-dried Chinese chestnut needs to be carried out under the condition that the gelatinization temperature of the Chinese chestnut starch is lower, so that the obtained air-dried Chinese chestnut starch is not gelatinized, and the digestibility is lower. Selecting a chestnut variety 11, spreading a chestnut sample in a shallow tray, and air-drying at 20 ℃, 40 ℃, 50 ℃ and different relative humidity for different time. Then removing the shell and inner skin of the chestnut, measuring the color delta E value of the surface of the chestnut by using a colorimeter, measuring the contents of water and water-soluble sugar, and measuring the hardness by using a texture analyzer. The results are shown in Table 2.
When the air humidity is 90%, the Chinese chestnut is mildewed in a large area after being placed at room temperature for one week, which also indicates that the air-dried Chinese chestnut is not suitable for being made in southern areas (the humidity is often more than 80%) of China, and the air-dried Chinese chestnut is suitable for being prepared in northern China due to lower air humidity. With the air drying, the moisture content of the Chinese chestnut is lower and lower, and the hardness is correspondingly increased. Sensory evaluation showed that when the hardness of the chestnut kernels was increased to over 12000g, the texture was hard and teeth were difficult to bite. Thus, the hardness index of the air-dried chestnuts was determined to be <12000 g.
In conclusion, the proper drying conditions for air-drying the Chinese chestnut are 30-50 ℃ and the relative humidity is less than or equal to 70%.
TABLE 2 influence of different air-drying temperatures and humidities on the quality of air-dried chestnuts
Example 3
Selecting a Chinese chestnut variety 11, setting the temperature of a constant-temperature drying box to be 40 ℃, flatly paving a Chinese chestnut sample in a shallow tray, and air-drying for 24 hours. The chestnut shells and the inner skin are removed, and the surface color delta Eo value is measured. Soaking the mixture for 1 hour by using antioxidants with different concentrations, quickly drying the surface moisture at room temperature, then putting the mixture into a polyethylene packaging bag, and carrying out vacuum packaging in a vacuum packaging machine. After 30 days, the chestnut was taken out of the bag and measured for color Δ E of the surface of chestnut by a colorimeter, the results are shown in Table 3.
As can be seen from Table 3, ascorbic acid has the best anti-browning effect. After the air-dried Chinese chestnut is soaked in 0.8g/L ascorbic acid solution for 24 hours, the surface browning of the Chinese chestnut kernel can be effectively inhibited in the storage process.
TABLE 3 Effect of different antioxidants on air-dried chestnut color
Example 4:
selecting 100kg of fresh Chinese chestnut fruits, wherein the quality indexes are as follows: the content of total water-soluble sugar in fresh chestnut kernels is more than or equal to 10 percent, the content of total phenols is 1-2 mg/g (based on the dry weight of the chestnuts), and the blood sugar index (eGI) is 60-70.
The fresh Chinese chestnuts are flatly paved on a conveying belt of a three-layer tunnel type constant-temperature drying oven, the temperature is set to be 35 ℃, the air humidity is 50%, the air quantity of an air pump and the speed of the conveying belt are controlled, and the air-dried Chinese chestnuts are obtained after 100 hours, wherein the water content of the product is 20-30%, and the water-soluble sugar content is 15-25%.
And (3) removing shells of the air-dried Chinese chestnuts by using a huller, soaking the Chinese chestnuts in 0.8g/L ascorbic acid solution for 1 hour, quickly drying the surface moisture at room temperature, then packaging the Chinese chestnuts into a polyethylene packaging bag, and carrying out vacuum packaging in a vacuum packaging machine to obtain the commercial air-dried Chinese chestnuts. Compared with fresh Chinese chestnut, the fresh Chinese chestnut has slight shrinkage, crisp, sweet and delicious taste, low browning degree and low blood sugar index, and can reach the quality guarantee period of 12 months.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A method for making air-dried Chinese chestnut, which is characterized by comprising the following steps:
and (2) processing the obtained fresh Chinese chestnut under the conditions of a preset temperature and a preset air humidity for 8-200 h so as to obtain the air-dried Chinese chestnut, wherein the preset temperature is 30-50 ℃, and the preset air humidity is not higher than 70%.
2. The method of claim 1, further comprising:
removing the outer shell and the inner skin of the air-dried Chinese chestnut so as to obtain a chestnut kernel;
and (3) treating the chestnut kernels in an ascorbic acid solution for 0.5-5 h to obtain air-dried chestnut kernels, wherein the concentration of the ascorbic acid solution is 0.7-1.2 g/L.
3. A method according to claim 2, wherein the total water soluble sugar content of said chestnut kernels is not less than 10%, said chestnut kernels being derived from said obtained fresh chestnuts.
4. A method according to claim 2, wherein the chestnut kernel has a total phenolic content of 1-2 mg/g, based on the dry weight of the chestnut kernel.
5. An air-dried chestnut prepared by the method of any one of claims 1 to 4, wherein the moisture content of the air-dried chestnut is 20% to 40%.
6. The air-dried chestnuts according to claim 5, wherein the content of water-soluble sugar of the air-dried chestnuts is not less than 15%.
7. The air-dried chestnut of claim 5, wherein the blood glucose index of the air-dried chestnut is not higher than 70.
8. An apparatus for manufacturing air-dried chestnuts, characterized in that the apparatus manufactures the air-dried chestnuts according to the method of any one of claims 1 to 4.
9. The apparatus of claim 8, comprising:
a control panel configured to control activation or deactivation of devices within the apparatus, and to regulate parameter adjustments of devices within the apparatus;
a drying device configured to air dry the fresh chestnuts;
an air extraction device connected to the drying device, the air extraction device configured to control an air flow rate within the drying device;
the temperature control device is connected with the drying device;
the first tray device is connected with the drying device and is provided with holes with the diameter of 28-32 mm;
the second tray device is connected with the drying device and is provided with holes with the diameter of 23-27 mm;
the third tray device is connected with the drying device and is provided with holes with the diameter of 18-22 mm; and
and the vibrating device is connected with the first tray device, the second tray device and the third tray device.
10. The apparatus of claim 9, further comprising:
the first conveying device is connected with the drying device through a feeding hole;
the second conveying device is connected with the first tray device through a first discharge hole;
the third conveying device is connected with the second tray device through a second discharge hole; and
and the fourth conveying device is connected with the third tray device through a third discharge hole.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110363453.0A CN113068740A (en) | 2021-04-02 | 2021-04-02 | Chinese chestnut and its making process and apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110363453.0A CN113068740A (en) | 2021-04-02 | 2021-04-02 | Chinese chestnut and its making process and apparatus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113068740A true CN113068740A (en) | 2021-07-06 |
Family
ID=76614938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110363453.0A Pending CN113068740A (en) | 2021-04-02 | 2021-04-02 | Chinese chestnut and its making process and apparatus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113068740A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1731058A (en) * | 2005-06-14 | 2006-02-08 | 辽宁中田干燥设备制造有限公司 | Original ecological fresh-keeping device integrating and drying by comprehensive energy |
| JP2006296433A (en) * | 2006-06-09 | 2006-11-02 | Kanebo Foods Ltd | Raw chestnut with endocarp for heat processing, method for producing stripped chestnut, method for stripping endocarp of chestnut, and device for notching endocarp of chestnut |
| CN101028114A (en) * | 2007-04-09 | 2007-09-05 | 战丁恺 | Method for sweetening and softening Chinese chestnut and its use |
| CN101301100A (en) * | 2008-05-26 | 2008-11-12 | 江南大学 | Chinese chestnut product and method of processing the same |
| CN104473244A (en) * | 2014-12-30 | 2015-04-01 | 河北科技师范学院 | Method for processing highest-sweetness castanea mollissima |
| CN106579250A (en) * | 2016-12-30 | 2017-04-26 | 刘镇东 | Making method of non-browning quick-frozen cooked chestnut kernels suitable for frying or microwave heating |
-
2021
- 2021-04-02 CN CN202110363453.0A patent/CN113068740A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1731058A (en) * | 2005-06-14 | 2006-02-08 | 辽宁中田干燥设备制造有限公司 | Original ecological fresh-keeping device integrating and drying by comprehensive energy |
| JP2006296433A (en) * | 2006-06-09 | 2006-11-02 | Kanebo Foods Ltd | Raw chestnut with endocarp for heat processing, method for producing stripped chestnut, method for stripping endocarp of chestnut, and device for notching endocarp of chestnut |
| CN101028114A (en) * | 2007-04-09 | 2007-09-05 | 战丁恺 | Method for sweetening and softening Chinese chestnut and its use |
| CN101301100A (en) * | 2008-05-26 | 2008-11-12 | 江南大学 | Chinese chestnut product and method of processing the same |
| CN104473244A (en) * | 2014-12-30 | 2015-04-01 | 河北科技师范学院 | Method for processing highest-sweetness castanea mollissima |
| CN106579250A (en) * | 2016-12-30 | 2017-04-26 | 刘镇东 | Making method of non-browning quick-frozen cooked chestnut kernels suitable for frying or microwave heating |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Eke et al. | Some physical properties of jackbean seed (Canavalia ensiformis) | |
| Zainol | Physicochemical and functional properties of cassava flour grown in different locations in Sabah, Malaysia | |
| KR102082865B1 (en) | Functional barley paste composition and method for preparing functional noodle using the same | |
| Ajeigbe et al. | Variation in physico-chemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop | |
| Sahdev | Present status of peanuts and progression in its processing and preservation techniques | |
| Wani et al. | Effect of incorporation of cauliflower leaf powder on sensory and nutritional composition of malted wheat biscuits | |
| KR101255042B1 (en) | The manufacturing method of siregi using xbrassicoraphanus and cooking method thereof | |
| Corrêa et al. | Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). | |
| CN113068740A (en) | Chinese chestnut and its making process and apparatus | |
| Ali et al. | Starch degradation in rumen fluid as influenced by genotype, climatic conditions and maturity stage of maize, grown under controlled conditions | |
| Sidhu | Date fruits production and processing | |
| Vanier et al. | Physicochemical and technological properties of common bean cultivars (Phaseolus vulgaris L.) grown in Brazil and their starch characteristics. | |
| RU2324355C1 (en) | Cooked bread "chernavsky" and method of its production | |
| KR20190061454A (en) | Manufacturing method for dried apple chips | |
| Mohammed et al. | Breadnut (Artocarpus camansi Blanco): A review of postharvest physiology, quality management, processing and utilization | |
| Savchovska et al. | Fruit quality characteristics of the Bulgarian sweet cherry cultivar ‘Rozalina’ | |
| Akinyele et al. | Physico-chemical and sensory properties of and analogues from co-fermented cassava () and breadfruit () blends | |
| Akinoso et al. | Yam: technological interventions | |
| Syukriani et al. | Physicochemical characterization of starch from seven genotypes banana in West Sumatera | |
| KR20160052817A (en) | A method for manufacturing functional scorched rice of germinated brown rice with enhanced gaba ingredient | |
| Luh | Rice production | |
| Placido et al. | Use of pectin in the storage of mangaba fruits (Hancorniaspeciosa Gomes) associated with refrigeration | |
| Firdaus et al. | The effect of various harvesting techniques and drying methods on the yield and quality of Liberoid coffee | |
| Kannaujia et al. | Variation in postharvest quality attributes of fresh cowpea (Vigna unguiculata L.) beans harvested from different crop mulching regime | |
| NL2032406B1 (en) | Method for the production of a protein matrix composition having a textured structure |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210706 |
|
| RJ01 | Rejection of invention patent application after publication |