CN115119880A - Chinese chestnut preservation method - Google Patents
Chinese chestnut preservation method Download PDFInfo
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- CN115119880A CN115119880A CN202210455893.3A CN202210455893A CN115119880A CN 115119880 A CN115119880 A CN 115119880A CN 202210455893 A CN202210455893 A CN 202210455893A CN 115119880 A CN115119880 A CN 115119880A
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- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 260
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 260
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000004321 preservation Methods 0.000 title claims abstract description 14
- 240000004957 Castanea mollissima Species 0.000 title claims abstract 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 239
- 238000007789 sealing Methods 0.000 claims abstract description 219
- 238000005303 weighing Methods 0.000 claims abstract description 219
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 213
- 238000001035 drying Methods 0.000 claims abstract description 213
- 239000001301 oxygen Substances 0.000 claims abstract description 213
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 213
- 238000002791 soaking Methods 0.000 claims abstract description 213
- 230000002745 absorbent Effects 0.000 claims abstract description 212
- 239000002250 absorbent Substances 0.000 claims abstract description 212
- 241001070941 Castanea Species 0.000 claims abstract description 22
- 235000014036 Castanea Nutrition 0.000 claims abstract description 22
- 238000003860 storage Methods 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 abstract description 19
- 230000008859 change Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 7
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000136475 Aleurites moluccana Species 0.000 description 250
- 230000004580 weight loss Effects 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229920006280 packaging film Polymers 0.000 description 2
- 239000012785 packaging film Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- -1 sugar Natural products 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/30—Inorganic compounds
-
- 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
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
- A23L3/3427—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
- A23L3/3436—Oxygen absorbent
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a chestnut fresh-keeping method, which specifically comprises the following steps: weighing 100g of Chinese chestnut, 50-500 ml of electrolyzed water and 0.5-3 g of soybean residue active iron oxygen absorbent, soaking the Chinese chestnut in the electrolyzed water for 2-10 min, drying, and then placing the Chinese chestnut and the oxygen absorbent into a storage bag for vacuumizing, sealing and storing. The preservation method of the invention not only uses the electrolytic water for disinfection and sterilization, but also adds the oxygen absorbent, thus eliminating the influence caused by air, reducing the breath intensity of the Chinese chestnut and greatly reducing the consumption of organic matters, therefore, the content change of soluble solid matters in the preservation method of the invention tends to be stable, the preservation effect of the Chinese chestnut is obviously improved, and the operation method is simple and the production cost is low.
Description
Technical Field
The invention belongs to the technical field of agricultural and sideline product preservation, and particularly relates to a chestnut preservation method.
Background
Chinese chestnut, also known as chestnut, Qianguozhiwang, is called iron stem crop and woody grain together with jujube and persimmon, is called five fruits together with peach, apricot, plum and jujube, is called health food abroad, and belongs to superior fruits with the functions of strengthening spleen, tonifying kidney and prolonging life. The chestnut is not only good in taste, but also rich in various vitamins and minerals, such as sugar, starch, protein, fat and other nutrients required by human bodies. If the chestnut is eaten frequently, the chestnut has health care effect on the internal organs of a human body, and is an ideal green health care fruit.
The water content of Chinese chestnut is higher, because the temperature is high and the humidity is high in picking months, the storage and the fresh keeping are more difficult, and the rotten fruit rate of the storage can reach 70 percent in serious cases, so that the economic loss is hundreds of millions. Therefore, the nuts are prevented from deteriorating by adopting an effective fresh-keeping mode, and the method has important significance for improving the storage quality and implementing cross-region or out-of-season commodity supply.
Although the chestnut storage method is various, the method has little effect on relieving the limitation of cross-regional market supply and related product development. From the current research and trade, the longest effective storage of the Chinese chestnut is only about half a year, and the effective storage of the Chinese chestnut in the whole year cannot be realized.
Disclosure of Invention
Aiming at the technical defects, the invention provides an efficient and stable Chinese chestnut fresh-keeping method.
In order to realize the aim, the preservation method of the Chinese chestnut is designed, and the preservation method specifically comprises the following steps: weighing 100g of Chinese chestnut, 50-500 ml of electrolyzed water and 0.5-3 g of soybean residue active iron oxygen absorbent, soaking the Chinese chestnut in the electrolyzed water for 2-10 min, drying, and then placing the Chinese chestnut and the oxygen absorbent into a storage bag for vacuumizing, sealing and storing.
Further, the oxygen absorbent is soybean residue active iron oxygen absorbent.
Further, when 100g of the Chinese chestnut is used, 150-250 ml of electrolytic water is added.
Further, when 100g of the Chinese chestnut is used, 0.5-0.83 g of oxygen absorbent is added.
Compared with the prior art, the invention has the following advantages: the preservation method of the invention not only uses the electrolytic water for disinfection and sterilization, but also adds the oxygen absorbent, thus eliminating the influence caused by air, reducing the breath intensity of the Chinese chestnut and greatly reducing the consumption of organic matters, therefore, the content change of soluble solid matters in the preservation method of the invention tends to be stable, the preservation effect of the Chinese chestnut is obviously improved, and the operation method is simple and the production cost is low.
Detailed Description
The present invention is described in further detail below with reference to specific examples so as to enable those skilled in the art to understand the invention.
Example 1
100g of chestnuts were weighed, not subjected to any treatment, and stored in vacuum as a control test group.
Example 2
Group a 1: weighing 100g of Chinese chestnut, soaking for 2min by 50ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group A2: weighing 100g of Chinese chestnut, soaking for 4min by 50ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group A3: weighing 100g of Chinese chestnut, soaking for 6min by 50ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group A4: weighing 100g of Chinese chestnut, soaking for 8min by 50ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group A5: weighing 100g of Chinese chestnut, soaking for 10min by 50ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group B1: weighing 100g of Chinese chestnut, soaking for 2min by 100ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group B2: weighing 100g of Chinese chestnut, soaking for 4min by 100ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group B3: weighing 100g of Chinese chestnut, soaking for 6min by 100ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group B4: weighing 100g of Chinese chestnut, soaking for 8min by 100ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group B5: weighing 100g of Chinese chestnut, soaking for 10min by 100ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group C1: weighing 100g of Chinese chestnut, soaking for 2min by 200ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group C2: weighing 100g of Chinese chestnut, soaking for 4min by 200ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group C3: weighing 100g of Chinese chestnut, soaking for 6min by 200ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group C4: weighing 100g of Chinese chestnut, soaking for 8min by 200ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group C5: weighing 100g of Chinese chestnut, soaking for 10min by 200ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group D1: weighing 100g of Chinese chestnut, soaking for 2min by 300ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group D2: weighing 100g of Chinese chestnut, soaking for 4min by 300ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group D3: weighing 100g of Chinese chestnut, soaking for 6min by 300ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group D4: weighing 100g of Chinese chestnut, soaking for 8min by 300ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group D5: weighing 100g of Chinese chestnut, soaking for 10min by 300ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group E1: weighing 100g of Chinese chestnut, soaking for 2min by 400ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group E2: weighing 100g of Chinese chestnut, soaking for 4min by 400ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group E3: weighing 100g of Chinese chestnut, soaking for 6min by 400ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group E4: weighing 100g of Chinese chestnut, soaking for 8min by 400ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group E5: weighing 100g of Chinese chestnut, soaking for 10min by 400ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group F1: weighing 100g of Chinese chestnut, soaking for 2min by using 500ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group F2: weighing 100g of Chinese chestnut, soaking for 4min by using 500ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group F3: weighing 100g of Chinese chestnut, soaking for 6min by using 500ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group F4: weighing 100g of Chinese chestnut, soaking for 8min by using 500ml of electrolyzed water, drying, vacuumizing, sealing and storing. Group F5: weighing 100g of Chinese chestnut, soaking for 10min by using 500ml of electrolytic water, drying, vacuumizing, sealing and storing.
TABLE 2
Example 3
Group A: weighing 100g of Chinese chestnut, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B: weighing 100g of Chinese chestnut, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group C: weighing 100g of Chinese chestnut, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D: weighing 100g of Chinese chestnut, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group E: weighing 100g of Chinese chestnut, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
And F group: weighing 100g of Chinese chestnut, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
TABLE 3
Example 4
Group A1 a: weighing 100g of Chinese chestnut, soaking for 2min by 50ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A1 b: weighing 100g of Chinese chestnut, soaking for 2min by 50ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group A1 c: weighing 100g of Chinese chestnut, soaking for 2min by 50ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A1 d: weighing 100g of Chinese chestnut, soaking for 2min by 50ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group A1 e: weighing 100g of Chinese chestnut, soaking for 2min by 50ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A1 f: weighing 100g of Chinese chestnut, soaking for 2min by 50ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group A2 a: weighing 100g of Chinese chestnut, soaking for 4min by 50ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A2 b: weighing 100g of Chinese chestnut, soaking for 4min by 50ml of electrolytic water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group A2 c: weighing 100g of Chinese chestnut, soaking for 4min by 50ml of electrolytic water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A2 d: weighing 100g of Chinese chestnut, soaking for 4min by 50ml of electrolytic water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group A2 e: weighing 100g of Chinese chestnut, soaking for 4min by 50ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A2 f: weighing 100g of Chinese chestnut, soaking for 4min by 50ml of electrolytic water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group A3 a: weighing 100g of Chinese chestnut, soaking in 50ml of electrolytic water for 6min, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A3 b: weighing 100g of Chinese chestnut, soaking for 6min by 50ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group A3 c: weighing 100g of Chinese chestnut, soaking for 6min by 50ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A3 d: weighing 100g of Chinese chestnut, soaking for 6min by 50ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group A3 e: weighing 100g of Chinese chestnut, soaking for 6min by 50ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A3 f: weighing 100g of Chinese chestnut, soaking for 6min by 50ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group A4 a: weighing 100g of Chinese chestnut, soaking for 8min by 50ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A4 b: weighing 100g of Chinese chestnut, soaking for 8min by 50ml of electrolytic water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group A4 c: weighing 100g of Chinese chestnut, soaking in 50ml of electrolytic water for 8min, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A4 d: weighing 100g of Chinese chestnut, soaking in 50ml of electrolytic water for 8min, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group A4 e: weighing 100g of Chinese chestnut, soaking for 8min by 50ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A4 f: weighing 100g of Chinese chestnut, soaking for 8min by 50ml of electrolytic water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group A5 a: weighing 100g of Chinese chestnut, soaking for 10min by 50ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A5 b: weighing 100g of Chinese chestnut, soaking in 50ml of electrolytic water for 10min, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group A5 c: weighing 100g of Chinese chestnut, soaking for 10min by 50ml of electrolytic water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A5 d: weighing 100g of Chinese chestnut, soaking for 10min by 50ml of electrolytic water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group A5 e: weighing 100g of Chinese chestnut, soaking for 10min by 50ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group A5 f: weighing 100g of Chinese chestnut, soaking in 50ml of electrolytic water for 10min, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
TABLE 4
Group B1 a: weighing 100g of Chinese chestnut, soaking for 2min by 100ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B1B: weighing 100g of Chinese chestnut, soaking for 2min by 100ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group B1 c: weighing 100g of Chinese chestnut, soaking for 2min by 100ml of electrolytic water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B1 d: weighing 100g of Chinese chestnut, soaking for 2min by 100ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group B1 e: weighing 100g of Chinese chestnut, soaking for 2min by 100ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B1 f: weighing 100g of Chinese chestnut, soaking for 2min by 100ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group B2 a: weighing 100g of chestnut, soaking in 100ml of electrolytic water for 4min, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B2B: weighing 100g of Chinese chestnut, soaking for 4min by 100ml of electrolytic water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group B2 c: weighing 100g of Chinese chestnut, soaking for 4min by 100ml of electrolytic water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B2 d: weighing 100g of Chinese chestnut, soaking for 4min by 100ml of electrolytic water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group B2 e: weighing 100g of Chinese chestnut, soaking for 4min by 100ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B2 f: weighing 100g of Chinese chestnut, soaking in 100ml of electrolytic water for 4min, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group B3 a: weighing 100g of Chinese chestnut, soaking for 6min by 100ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B3B: weighing 100g of Chinese chestnut, soaking in 100ml of electrolytic water for 6min, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group B3 c: weighing 100g of Chinese chestnut, soaking for 6min by 100ml of electrolytic water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B3 d: weighing 100g of Chinese chestnut, soaking in 100ml of electrolytic water for 6min, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group B3 e: weighing 100g of Chinese chestnut, soaking for 6min by 100ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B3 f: weighing 100g of Chinese chestnut, soaking for 6min by 100ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group B4 a: weighing 100g of Chinese chestnut, soaking for 8min by 100ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B4B: weighing 100g of Chinese chestnut, soaking for 8min by 100ml of electrolytic water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group B4 c: weighing 100g of Chinese chestnut, soaking in 100ml of electrolytic water for 8min, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B4 d: weighing 100g of Chinese chestnut, soaking in 100ml of electrolytic water for 8min, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group B4 e: weighing 100g of Chinese chestnut, soaking for 8min by 100ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B4 f: weighing 100g of Chinese chestnut, soaking for 8min by 100ml of electrolytic water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group B5 a: weighing 100g of Chinese chestnut, soaking for 10min by 100ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B5B: weighing 100g of Chinese chestnut, soaking for 10min by 100ml of electrolytic water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group B5 c: weighing 100g of Chinese chestnut, soaking for 10min by 100ml of electrolytic water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B5 d: weighing 100g of Chinese chestnut, soaking for 10min by 100ml of electrolytic water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group B5 e: weighing 100g of Chinese chestnut, soaking for 10min by 100ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group B5 f: weighing 100g of Chinese chestnut, soaking for 10min by 100ml of electrolytic water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
TABLE 4
Group C1 a: weighing 100g of Chinese chestnut, soaking in 200ml of electrolytic water for 2min, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C1 b: weighing 100g of Chinese chestnut, soaking for 2min by 200ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group C1C: weighing 100g of Chinese chestnut, soaking for 2min by 200ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C1 d: weighing 100g of Chinese chestnut, soaking for 2min by 200ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group C1 e: weighing 100g of Chinese chestnut, soaking for 2min by 200ml of electrolyzed water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C1 f: weighing 100g of Chinese chestnut, soaking for 2min by 200ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group C2 a: weighing 100g of Chinese chestnut, soaking for 4min by 200ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C2 b: weighing 100g of Chinese chestnut, soaking for 4min by 200ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group C2C: weighing 100g of Chinese chestnut, soaking for 4min by 200ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C2 d: weighing 100g of Chinese chestnut, soaking for 4min by 200ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group C2 e: weighing 100g of Chinese chestnut, soaking in 200ml of electrolytic water for 4min, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C2 f: weighing 100g of Chinese chestnut, soaking for 4min by 200ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group C3 a: weighing 100g of Chinese chestnut, soaking for 6min by using 200ml of electrolyzed water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C3 b: weighing 100g of Chinese chestnut, soaking for 6min by 200ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group C3C: weighing 100g of Chinese chestnut, soaking for 6min by using 200ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C3 d: weighing 100g of Chinese chestnut, soaking for 6min by 200ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group C3 e: weighing 100g of Chinese chestnut, soaking in 200ml of electrolytic water for 6min, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C3 f: weighing 100g of Chinese chestnut, soaking for 6min by using 200ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group C4 a: weighing 100g of Chinese chestnut, soaking for 8min by 200ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C4 b: weighing 100g of Chinese chestnut, soaking in 200ml of electrolytic water for 8min, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group C4C: weighing 100g of Chinese chestnut, soaking for 8min by using 200ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C4 d: weighing 100g of Chinese chestnut, soaking for 8min by 200ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group C4 e: weighing 100g of Chinese chestnut, soaking for 8min by 200ml of electrolyzed water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C4 f: weighing 100g of Chinese chestnut, soaking for 8min by 200ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group C5 a: weighing 100g of Chinese chestnut, soaking for 10min by 200ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C5 b: weighing 100g of Chinese chestnut, soaking for 10min by 200ml of electrolytic water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group C5C: weighing 100g of Chinese chestnut, soaking for 10min by using 200ml of electrolytic water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C5 d: weighing 100g of Chinese chestnut, soaking in 200ml of electrolytic water for 10min, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group C5 e: weighing 100g of Chinese chestnut, soaking for 10min by 200ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group C5 f: weighing 100g of Chinese chestnut, soaking for 10min by 200ml of electrolytic water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
TABLE 5
Group D1 a: weighing 100g of Chinese chestnut, soaking for 2min by 300ml of electrolyzed water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D1 b: weighing 100g of Chinese chestnut, soaking for 2min by 300ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group D1 c: weighing 100g of Chinese chestnut, soaking for 2min by 300ml of electrolytic water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D1D: weighing 100g of Chinese chestnut, soaking for 2min by 300ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group D1 e: weighing 100g of Chinese chestnut, soaking for 2min by 300ml of electrolyzed water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D1 f: weighing 100g of Chinese chestnut, soaking for 2min by 300ml of electrolytic water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group D2 a: weighing 100g of Chinese chestnut, soaking for 4min by 300ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D2 b: weighing 100g of Chinese chestnut, soaking for 4min by 300ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group D2 c: weighing 100g of Chinese chestnut, soaking for 4min by 300ml of electrolytic water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D2D: weighing 100g of Chinese chestnut, soaking for 4min by 300ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group D2 e: weighing 100g of Chinese chestnut, soaking for 4min by 300ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D2 f: weighing 100g of Chinese chestnut, soaking for 4min by 300ml of electrolytic water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group D3 a: weighing 100g of Chinese chestnut, soaking for 6min by 300ml of electrolyzed water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D3 b: weighing 100g of Chinese chestnut, soaking for 6min by 300ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group D3 c: weighing 100g of Chinese chestnut, soaking in 300ml of electrolytic water for 6min, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D3D: weighing 100g of Chinese chestnut, soaking for 6min by 300ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group D3 e: weighing 100g of Chinese chestnut, soaking for 6min by 300ml of electrolyzed water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D3 f: weighing 100g of Chinese chestnut, soaking for 6min by 300ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group D4 a: weighing 100g of Chinese chestnut, soaking for 8min by 300ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D4 b: weighing 100g of Chinese chestnut, soaking for 8min by 300ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group D4 c: weighing 100g of Chinese chestnut, soaking for 8min by 300ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D4D: weighing 100g of Chinese chestnut, soaking for 8min by 300ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group D4 e: weighing 100g of Chinese chestnut, soaking for 8min by 300ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D4 f: weighing 100g of Chinese chestnut, soaking in 300ml of electrolytic water for 8min, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group D5 a: weighing 100g of Chinese chestnut, soaking for 10min by 300ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D5 b: weighing 100g of Chinese chestnut, soaking for 10min by 300ml of electrolytic water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group D5 c: weighing 100g of Chinese chestnut, soaking for 10min by 300ml of electrolytic water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D5D: weighing 100g of Chinese chestnut, soaking for 10min by 300ml of electrolytic water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group D5 e: weighing 100g of Chinese chestnut, soaking for 10min by 300ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group D5 f: weighing 100g of Chinese chestnut, soaking for 10min by 300ml of electrolytic water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
TABLE 6
Group E1 a: weighing 100g of Chinese chestnut, soaking in 400ml of electrolyzed water for 2min, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E1 b: weighing 100g of Chinese chestnut, soaking for 2min by 400ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group E1 c: weighing 100g of Chinese chestnut, soaking for 2min by 400ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E1 d: weighing 100g of Chinese chestnut, soaking for 2min by 400ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group E1E: weighing 100g of Chinese chestnut, soaking in 400ml of electrolyzed water for 2min, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E1 f: weighing 100g of Chinese chestnut, soaking for 2min by 400ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group E2 a: weighing 100g of Chinese chestnut, soaking for 4min by 400ml of electrolyzed water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E2 b: weighing 100g of Chinese chestnut, soaking in 400ml of electrolyzed water for 4min, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group E2 c: weighing 100g of Chinese chestnut, soaking for 4min by 400ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E2 d: weighing 100g of Chinese chestnut, soaking for 4min by 400ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group E2E: weighing 100g of Chinese chestnut, soaking in 400ml of electrolyzed water for 4min, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E2 f: weighing 100g of Chinese chestnut, soaking for 4min by 400ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group E3 a: weighing 100g of Chinese chestnut, soaking for 6min by 400ml of electrolyzed water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E3 b: weighing 100g of Chinese chestnut, soaking for 6min by 400ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group E3 c: weighing 100g of Chinese chestnut, soaking for 6min by 400ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E3 d: weighing 100g of Chinese chestnut, soaking in 400ml of electrolyzed water for 6min, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group E3E: weighing 100g of Chinese chestnut, soaking in 400ml of electrolyzed water for 6min, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E3 f: weighing 100g of Chinese chestnut, soaking in 400ml of electrolyzed water for 6min, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group E4 a: weighing 100g of Chinese chestnut, soaking in 400ml of electrolytic water for 8min, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E4 b: weighing 100g of Chinese chestnut, soaking for 8min by 400ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group E4 c: weighing 100g of Chinese chestnut, soaking in 400ml of electrolyzed water for 8min, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E4 d: weighing 100g of Chinese chestnut, soaking for 8min by 400ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group E4E: weighing 100g of Chinese chestnut, soaking in 400ml of electrolytic water for 8min, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E4 f: weighing 100g of Chinese chestnut, soaking for 8min by 400ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group E5 a: weighing 100g of Chinese chestnut, soaking in 400ml of electrolytic water for 10min, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E5 b: weighing 100g of Chinese chestnut, soaking for 10min by 400ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group E5 c: weighing 100g of Chinese chestnut, soaking for 10min by 400ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E5 d: weighing 100g of Chinese chestnut, soaking in 400ml of electrolytic water for 10min, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group E5E: weighing 100g of Chinese chestnut, soaking in 400ml of electrolytic water for 10min, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group E5 f: weighing 100g of Chinese chestnut, soaking in 400ml of electrolytic water for 10min, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
TABLE 7
Group F1 a: weighing 100g of Chinese chestnut, soaking for 2min by using 500ml of electrolyzed water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F1 b: weighing 100g of Chinese chestnut, soaking for 2min by using 500ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group F1 c: weighing 100g of Chinese chestnut, soaking for 2min by using 500ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F1 d: weighing 100g of Chinese chestnut, soaking for 2min by using 500ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group F1 e: weighing 100g of Chinese chestnut, soaking for 2min by using 500ml of electrolyzed water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F1F: weighing 100g of Chinese chestnut, soaking for 2min by using 500ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group F2 a: weighing 100g of Chinese chestnut, soaking for 4min by using 500ml of electrolyzed water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F2 b: weighing 100g of Chinese chestnut, soaking for 4min by using 500ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group F2 c: weighing 100g of Chinese chestnut, soaking for 4min by using 500ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F2 d: weighing 100g of Chinese chestnut, soaking for 4min by using 500ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group F2 e: weighing 100g of Chinese chestnut, soaking for 4min by using 500ml of electrolyzed water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F2F: weighing 100g of Chinese chestnut, soaking for 4min by using 500ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group F3 a: weighing 100g of Chinese chestnut, soaking in 500ml of electrolytic water for 6min, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F3 b: weighing 100g of Chinese chestnut, soaking for 6min by using 500ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group F3 c: weighing 100g of Chinese chestnut, soaking for 6min by using 500ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F3 d: weighing 100g of Chinese chestnut, soaking for 6min by using 500ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group F3 e: weighing 100g of Chinese chestnut, soaking for 6min by using 500ml of electrolyzed water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F3F: weighing 100g of Chinese chestnut, soaking for 6min by using 500ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group F4 a: weighing 100g of Chinese chestnut, soaking for 8min by using 500ml of electrolyzed water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F4 b: weighing 100g of Chinese chestnut, soaking for 8min by using 500ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group F4 c: weighing 100g of Chinese chestnut, soaking for 8min by using 500ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F4 d: weighing 100g of Chinese chestnut, soaking for 8min by using 500ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group F4 e: weighing 100g of Chinese chestnut, soaking for 8min by using 500ml of electrolyzed water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F4F: weighing 100g of Chinese chestnut, soaking for 8min by using 500ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
Group F5 a: weighing 100g of Chinese chestnut, soaking for 10min by using 500ml of electrolytic water, drying, adding 0.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F5 b: weighing 100g of Chinese chestnut, soaking for 10min by using 500ml of electrolyzed water, drying, adding 1g of oxygen absorbent, vacuumizing, sealing and storing.
Group F5 c: weighing 100g of Chinese chestnut, soaking for 10min by using 500ml of electrolyzed water, drying, adding 1.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F5 d: weighing 100g of Chinese chestnut, soaking for 10min by using 500ml of electrolyzed water, drying, adding 2g of oxygen absorbent, vacuumizing, sealing and storing.
Group F5 e: weighing 100g of Chinese chestnut, soaking for 10min by using 500ml of electrolytic water, drying, adding 2.5g of oxygen absorbent, vacuumizing, sealing and storing.
Group F5F: weighing 100g of Chinese chestnut, soaking for 10min by using 500ml of electrolyzed water, drying, adding 3g of oxygen absorbent, vacuumizing, sealing and storing.
TABLE 8
TABLE 1 Chinese chestnut rules of scoring
Wherein,
according to the detailed scoring rules in the table 1, the scoring evaluation items comprise 3 items of moth eyes, color and weight loss rate, and 10 are divided into full scores of various indexes. Weight change was 30% of total sensory score; the ratio of wormholes; the color of the kernel and shell of chestnut accounts for 35%. And (3) carrying out weighted average on the obtained components, namely, the sensory weighted score is equal to weight change score multiplied by 35% + chestnut kernel and shell color score multiplied by 35% + wormhole score multiplied by 30%. If the final score of the group of chestnuts is lower than 6, the freshness of the group of chestnuts is considered to fail.
The vacuum packaging bags of all the above examples were stored at room temperature at 25 ℃ and the physicochemical indices were measured from days 0, 5, 10, 15, and 20 according to the above-described methods, and each measurement was repeated 2 times. The above examples were scored according to the bisection of table 1, as in tables 2-8.
As can be seen from tables 2 to 8, the weight loss rate of chestnuts gradually increases as a whole as the storage time is prolonged. The weight loss rate of the Chinese chestnuts in the untreated group is the largest and most rapid in the storage period, the Chinese chestnuts in the electrolytic water group has no obvious effect on keeping the small weight loss rate of the stored Chinese chestnuts, and the weight loss rate is slightly lower than that of the untreated group; the oxygen absorbent group plays a certain role in keeping the small weight loss rate of the stored Chinese chestnut, and the weight loss is slightly gentle along with the time; in the combination of the electrolytic water and the oxygen absorbent, the weight loss rate can be kept low all the time during the storage.
After the Chinese chestnut is soaked in the electrolyzed water, the fresh-keeping effect of the Chinese chestnut can be improved, and 150-250 ml of the electrolyzed water is added into every 100g of the Chinese chestnut to be the optimal use amount. The water from the anode is electrolyzed and oxidized water (in acid state), and the acidic electrolyzed water contains a large amount of simple substance oxygen and chlorine with a certain concentration, so that the acidic electrolyzed water has a certain sterilization capability, and after the Chinese chestnut is soaked in the acidic electrolyzed water, bacteria on the surface of the Chinese chestnut can be removed to a certain extent, thereby weakening the possibility of deterioration of the Chinese chestnut. Meanwhile, the soybean residue active iron deoxidizer is based on iron powder oxidation reaction and can reduce the oxygen concentration to 0.01 percent. Generally, 1g of iron powder can react with 300ml of oxygen, and when the Chinese chestnut packaging film is used, an appropriate amount can be selected according to the amount of residual oxygen after packaging and the oxygen permeability of the packaging film, and when 0.5-0.83 g of oxygen absorbent is added to each 100g of Chinese chestnuts, the optimal amount is achieved.
In addition, the soluble solid content of the Chinese chestnut in the four embodiments is in a whole descending trend in the storage period, namely the soluble solid content of the Chinese chestnut in an untreated group is in the most rapid descending trend, and then the Chinese chestnut in an electrolyzed water group has a first ascending trend and a second descending trend relative to the untreated group and is also in a larger descending trend, the soluble solid content of an oxygen absorbent group is more stable in the former period and starts to have a descending trend in the latter period; the content of soluble solids in the electrolyzed water and oxygen absorbent group has slow and stable change trend, and the content of the soluble solids is basically leveled when the content of the soluble solids is increased or decreased.
The content of soluble solid matters of the Chinese chestnut in the untreated group is most rapidly reduced, and then the Chinese chestnut in the untreated group is in the electrolyzed water group, and the group has the tendency of rising first and then falling and has larger reduction tendency compared with the untreated group, and the content of the soluble solid matters in the oxygen absorbent group is more stable in the early stage and has the tendency of falling in the later stage; the content of soluble solids in the electrolyzed water and oxygen absorbent group has slow and stable change trend, and the content of the soluble solids is basically leveled when the content of the soluble solids is increased or decreased.
The reason for the change of the content of the soluble solids in the untreated group can be that some residual gas exists in the packaging bag, the chestnut breathes to consume organic matters and water in the fruit, the starch is hydrolyzed and converted into sugar due to the catalysis of amylase, and the respiration is intensified in the circulation until the oxygen is consumed, so that the content of the soluble solids is reduced. The reason for the reduction of the soluble solids of the oxygen absorbent group can be that some germs exist on the surface of the Chinese chestnut for anaerobic respiration growth and propagation, which has certain influence on the reduction of the content of the soluble solids of the Chinese chestnut and also does not exclude the influence of air entering into a packaging bag in the later storage period. The reason for the "electrolyzed water" group may be that some residual gas exists in the packaging bag, so that the chestnut has higher respiration intensity and is consumed to cause the content of soluble solids to be reduced. The electrolytic water and the oxygen absorbent are used for disinfection and sterilization in the group of electrolytic water and oxygen absorbent, and the oxygen absorbent is additionally added, so that the influence caused by air can be eliminated, the respiration intensity of the Chinese chestnut is reduced, and the consumption of organic matters is greatly reduced. Therefore, the content of the soluble solid matters in the electrolyzed water and oxygen absorbent group is changed most stably, and compared with other three groups, the chestnut preservative has better preservation effect.
Claims (4)
1. A chestnut fresh-keeping method is characterized in that: the fresh-keeping method comprises the following specific steps: weighing 100g of Chinese chestnut, 50-500 ml of electrolyzed water and 0.5-3 g of soybean residue active iron oxygen absorbent, soaking the Chinese chestnut in the electrolyzed water for 2-10 min, drying, and then placing the Chinese chestnut and the oxygen absorbent into a storage bag for vacuumizing, sealing and storing.
2. The chestnut preservation method according to claim 1, characterized in that: the oxygen absorbent is soybean residue active iron oxygen absorbent.
3. The chestnut preservation method according to claim 1, characterized in that: when the Chinese chestnut is 100g, 150-250 ml of electrolytic water is added.
4. The chestnut refreshing method according to claim 1, characterized in that: when the chestnut accounts for 100g, 0.5-0.83 g of oxygen absorbent is added.
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| CN111789215A (en) * | 2019-04-09 | 2020-10-20 | 无锡迅朗联大机能水技术研究院有限公司 | Color protection and sterilization process for chestnut kernels |
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