CN1240313C - Original-colored, low-sugared chestnut product making method - Google Patents
Original-colored, low-sugared chestnut product making method Download PDFInfo
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- CN1240313C CN1240313C CNB2004100126504A CN200410012650A CN1240313C CN 1240313 C CN1240313 C CN 1240313C CN B2004100126504 A CNB2004100126504 A CN B2004100126504A CN 200410012650 A CN200410012650 A CN 200410012650A CN 1240313 C CN1240313 C CN 1240313C
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Abstract
The present invention discloses a method for producing an original-colored and low-sugared Chinese chestnut, which relates to a method for producing a product of the Chinese chestnut, particularly to a method for producing a product of the original-colored and low-sugared Chinese chestnut. A husk of the Chinese chestnut is peeled, the under bark of the Chinese chestnut is removed, colour protecting liquid is added in the Chinese chestnut, and then, the Chinese chestnut is boiled to obtain Chinese chestnut kernels; the filtration, the drying, the vacuum packaging and the sterilization of the Chinese chestnut kernels are carried out to obtain the product of the Chinese chestnut kernels, or products, such as Chinese chestnut cans without sugar, low-sugared Chinese chestnut paste, low-sugared Chinese chestnut nectar, etc., can be obtained by a canning technology and a pulping technology. The present invention uses a colour protecting agent to boil the Chinese chestnut, increases the water content of the Chinese chestnut kernels and avoids brown stain, and the present invention is favorable for restraining the aging of starch of the Chinese chestnut kernels and improving mouth feel. After being directly filtered, the Chinese chestnut returns to a sweet water preparation link so as to ensure that a tank has no broken kernels and deposits, and the present invention has the advantages of clear and transparent juice, light colour and palateful flavour of the Chinese chestnut. The present invention replaces sucrose with proteoglycan, foodstuffs of the Chinese chestnut cans, the Chinese chestnut kernels, etc. have the advantages of good mouth feel, low heat quantity and low cost, and the present invention is favorable for human health.
Description
Technical field the present invention relates to the production method of the chestnut product of the production method of chestnut product, particularly primary colors, low sugar.
The background technology Chinese chestnut is the important special product of China, and Chinese chestnut (Castanea mollissima BL) also claims chestnut, and Fagaceae plant (Fagaceae) is the special product economic tree of China, have the laudatory title in woody grain, iron crops.Fresh Chinese chestnut is moisture 50%, protein 4.0-4.5%, and fatty 0.7-0.8%, carbohydrate 40-42%, cellulose 1.6-1.8% also contains mineral matters such as vitamin A, B1, B2, C and Ca, Fe, K, and its comprehensive nutrition is abundant.Amylopectin content height in the chestnut starch, opaque exquisiteness, local flavor are splendid, are subjected to consumer's favor deeply.Yet, Chinese chestnut moisture height, respiration is strong, the calorific capacity height is being yielded positive results and is being subjected to insect pest and microbial infection between picking time, so very easily rot, storage endurance not, all there is the problem of " it is difficult to sell chestnut " every year, causes the waste of Chinese chestnut resource, damaged peasant's enthusiasm greatly.
The Chinese chestnut storage and freshness-retaining technology does not pass a test, the product working ability is low, and industrialization level is low to be a big problem.Primary product in the market, high sugar product are more, and as Chinese chestnut can, chest nut powder, chestnut custard etc., often edible as easy as rolling off a log initiation various diseases such as hypertension, high fat of blood, obesity, carious tooth etc., is not subjected to liking of consumer.And deep processed product, low sugar product are less.
" productive technology of Chinese chestnut can " (application number 97106149) provides a kind of productive technology of Chinese chestnut can: the chestnut meat that Chinese chestnut shells after treatment, plants behind the benevolence epidermis soaks in alum water, after will trembling the meat washing, degassing process goes into pot, and adding sodium sulfite, after adding the water heating, use cold water flush, in bleaching process will be equipped with the pot of chestnut meat, add water, and add EDTA and sodium sulfite, heating back cold water flush; To tremble the meat tinning after in softening process will be equipped with the pot of chestnut meat, adding water heating, cooling.
The disclosed method for making of " Chinese chestnut nectar and method for making thereof " (application number 95105318) is earlier the Chinese chestnut fruit to be put into water or boil liquid and boil, and the Chinese chestnut that will boil is put into beater and pulls an oar then, sieves, and is levigate.Subsequently,, evenly stir, put into homogenizer and do the homogeneous processing by the prescription allotment.At last, get fruit tea through the degassing, sterilization, can.
Summary of the invention the objective of the invention is at above-mentioned present situation, aims to provide a kind of no brown stain, mouthfeel is good, Chinese chestnut is with rich flavor, cost is low, heat is low, helps the primary colors of health, the production method of low sugar chestnut product.
The implementation of the object of the invention is, the production method of primary colors, low sugar chestnut product, Chinese chestnut is through peeling off, endothelium-denuded, adding the colour protecting liquid boiling and get Chinese chestnut benevolence, Chinese chestnut benevolence gets low sugar Chinese chestnut Rong product through beating process, colour protecting liquid is made up of sodium phosphate trimer, EDTA, VC, citric acid and distilled water or pure water, and the percentage concentration of each composition is than being sodium phosphate trimer: EDTA: VC: citric acid=0.05%: 0.025%: 0.15%-0.3%: 0.15%-0.3%.
The present invention peels off Chinese chestnut, endothelium-denuded, add the colour protecting liquid boiling and get Chinese chestnut benevolence, makes low sugar Chinese chestnut Rong product through beating process again.With the Chinese chestnut benevolence that this method makes, also can process Chinese chestnut benevolence product, sugar-free Chinese chestnut can, low sugar Chinese chestnut nectar etc.
Production method of the present invention has following characteristics:
1, adopts color stabilizer that Chinese chestnut is handled, can avoid the brown stain of Chinese chestnut product;
2, directly Chinese chestnut is boiled and controls the shortening time, pre-liquor turns back to syrup preparation link after filtering, has guaranteed no tiny broken kernel and sediment in the jar, guarantees that juice is limpid, transparent, look light, Chinese chestnut is with rich flavor;
3, with albumen sugar place of sucrose, albumen sugar is a kind of good sweetener, under the situation that is no more than the food additives standard, can make the sense of taste of food such as Chinese chestnut can, Chinese chestnut benevolence good, heat reduces, and helps health, help reducing the cost of Chinese chestnut can and Chinese chestnut benevolence simultaneously
Because of the low oil product of low sugar is made filling material plasticity, elasticity is relatively poor, therefore easily sticking pot in prescription, can make the product total sugar content be reduced to below 20% with the starch syrup place of sucrose, and help to improve product quality in the frying process;
4, the water content that the look cooking technology has increased Chinese chestnut benevolence is protected in employing, the Chinese chestnut benevolence of making, traditional making sugar boiled chestnut benevolence of past and frying, the easy brown stain of baking Chinese chestnut benevolence have been changed, sugar content height, the dry chewing sense shortcoming in the oral cavity of tasting, make Chinese chestnut benevolence color constant, help suppressing Chinese chestnut benevolence age of starch simultaneously and improve mouthfeel.
Specific embodiment the present invention peels off Chinese chestnut, endothelium-denuded, add the colour protecting liquid boiling and get Chinese chestnut benevolence, and Chinese chestnut benevolence gets low sugar Chinese chestnut Rong product through beating process.
The applicant has made colour protecting liquid and has protected the look experiment, and experimental result sees Table 1.
Table 1
| Numbering | Sodium phosphate trimer (%) | EDTA (％) | V C (％) | Citric acid (%) | 98℃，10min |
| 1 | 0.05 | 0.025 | 0.3 | 0.3 | Nondiscolouring |
| 2 | 0.05 | 0.025 | 0.15 | 0.15 | Nondiscolouring |
The applicant has done the experiment of boiling time to the influence of Chinese chestnut benevolence color, and the experiment situation is as follows: Chinese chestnut is toasted 10min down at 70 ℃, peel off shell and endothelium.Put into the pure water boiling of boiling.The hardness of Chinese chestnut benevolence reduces along with the prolongation of time, and color is more and more darker, but fragrance there is no loss.The fragrance of explanation Chinese chestnut in process can't change apparent acute because of the prolongation of heat time heating time.But browning phenomenon but because taking place in the heating process in the color of Chinese chestnut benevolence for a long time.Brown stain of Chinese chestnut and temperature and time have the close concrete outcome of getting in touch to see Table 2.
Table 2
| Time | 10min | 20min | 0.5h | 1h | 1.5h | 2h |
| Hardness | ++++ | ++++ | +++ | +++ | +++ | ++ |
| Color | 10 | 9 | 8 | 6.5 | 6 | 6 |
| Fragrance | - | + | + | + | + | + |
Annotate: 1, ++ ++ the relative hardness size of expression Chinese chestnut, boiling 10min is shortening.2, boiling under 100 ℃ of conditions.
Chinese chestnut through peel off, endothelium-denuded, add the colour protecting liquid boiling, filter, Chinese chestnut benevolence, get the Chinese chestnut slurry through defibrination again, add the batching frying again, play pot, pack, sterilize low sugar Chinese chestnut Rong, low sugar Chinese chestnut Rong's prescription is (g):
Chinese chestnut benevolence 300 sucrose 0-92 starch 0-18.4
Salad oil 10-20 cream 20 glycerine 1ml
Potassium sorbate 0.4-0.55 starch syrup 100-400 water 60.
Add farina or other starch among the Chinese chestnut Rong, be mainly solve the Chinese chestnut pulp-water divide high, the frying time long, the easy problem of brown stain.Being added with of starch is beneficial to shortens the frying time, but starch has certain influence to the texture of finished product, and the starch addition is big, and transparent texture is just poor, and in the frying process, if misoperation or interpolation opportunity the improper living starch group that is easy to generate.So starch can not add or addition is unsuitable excessive, the present invention is chosen as 0-18.4.
Add the colour protecting liquid making beating during making beating of Chinese chestnut benevolence, the purpose that adds colour protecting liquid still prevents variable color.
With the Chinese chestnut benevolence that this method makes, also can process Chinese chestnut benevolence product, sugar-free Chinese chestnut can, low sugar Chinese chestnut nectar etc.:
1, Chinese chestnut benevolence dried through filtering, vacuum-packed, sterilize, check sugar-free Chinese chestnut benevolence product; Or peel off after the Chinese chestnut blanching, endothelium-denuded, add colour protecting liquid and under 95-97 ℃, do not stir boiling 5min, add the colour protecting liquid soaked overnight again, dried through filtering, vacuum-packed, sterilize Chinese chestnut benevolence product;
2, Chinese chestnut is through peeling off, endothelium-denuded, add colour protecting liquid do not stir boiling 5min under 95-97 ℃, gained juice after filtration, add the syrup preparation, canned, sterilize canned pack;
3, Chinese chestnut through peel off, endothelium-denuded, add the colour protecting liquid boiling, filter, Chinese chestnut benevolence, again through making beating, allotment, homogeneous, the degassing pack, sterilize, check low sugar Chinese chestnut nectar product.
Claims (3)
1, the production method of primary colors, low sugar chestnut product, it is characterized in that Chinese chestnut is through peeling off, endothelium-denuded, adding the colour protecting liquid boiling and get Chinese chestnut benevolence, Chinese chestnut benevolence gets low sugar Chinese chestnut Rong product through beating process, colour protecting liquid is made up of sodium phosphate trimer, EDTA, VC, citric acid and distilled water or pure water, and the percentage concentration of each composition is than being sodium phosphate trimer: EDTA: VC: citric acid=0.05%: 0.025%: 0.15%-0.3%: 0.15%-0.3%.
2, the production method of primary colors according to claim 1, low sugar chestnut product, it is characterized in that Chinese chestnut through peel off, endothelium-denuded, add the colour protecting liquid boiling, filter, Chinese chestnut benevolence, get the Chinese chestnut slurry through defibrination again, add the batching frying again, play pot, pack, sterilize low sugar Chinese chestnut Rong, low sugar Chinese chestnut Rong's prescription (g) is:
Chinese chestnut benevolence 300 sucrose 0-92 starch 0-18.4
Salad oil 10-20 cream 20 glycerine 1ml
Potassium sorbate 0.4-0.55 starch syrup 100-400 water 60.
3, the production method of primary colors according to claim 2, low sugar chestnut product adds the colour protecting liquid making beating when it is characterized in that the making beating of Chinese chestnut benevolence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100126504A CN1240313C (en) | 2004-01-13 | 2004-01-13 | Original-colored, low-sugared chestnut product making method |
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| CNB2004100126504A CN1240313C (en) | 2004-01-13 | 2004-01-13 | Original-colored, low-sugared chestnut product making method |
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| CN1557213A CN1557213A (en) | 2004-12-29 |
| CN1240313C true CN1240313C (en) | 2006-02-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475945A (en) * | 2015-11-24 | 2016-04-13 | 安徽先知缘食品有限公司 | Processing technology for Chinese chestnut can |
Families Citing this family (15)
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| CN100998428B (en) * | 2006-01-09 | 2010-06-16 | 洽洽食品股份有限公司 | Chinese chestnut processing method |
| CN101301018B (en) * | 2008-06-27 | 2010-09-29 | 于秀珠 | Chinese chestnut tea and method of processing the same |
| CN101569341B (en) * | 2009-06-09 | 2011-09-07 | 凤城市田丰食品有限公司 | Process for producing sweet-water chestnuts with membrane |
| CN102138683A (en) * | 2010-08-30 | 2011-08-03 | 安徽本草堂生物科技有限公司 | Chestnut jam and production process thereof |
| CN102007998B (en) * | 2010-10-29 | 2012-09-26 | 华南理工大学 | Low-sugar Chinese chestnut preserved fruit and production method thereof |
| CN102084894B (en) * | 2010-12-14 | 2013-02-27 | 天津科技大学 | Chinese chestnut brown stain preventing processing technology |
| CN102178284A (en) * | 2011-05-12 | 2011-09-14 | 福建省青然食品股份有限公司 | Chinquapin chestnut paste and preparation method thereof |
| CN102697105A (en) * | 2012-01-19 | 2012-10-03 | 天津天康源生物技术有限公司 | Color protection method for unripe chestnut |
| CN103876202B (en) * | 2014-02-11 | 2015-09-09 | 浙江工业大学 | A kind of processing method of fresh Chinese chestnut packaging product |
| CN103876222B (en) * | 2014-03-26 | 2016-07-06 | 安徽农业大学 | A kind of preparation method of the fresh squeezing beverage of Semen Castaneae |
| CN104068425A (en) * | 2014-07-18 | 2014-10-01 | 黄山桃源罐头食品有限公司 | Processing method for sweet-water castanea mollissimas |
| CN106213404A (en) * | 2016-07-26 | 2016-12-14 | 武汉工程大学 | A kind of non-sulfites as inhibitors technology is used to prepare low sugar, the method for primary colors Semen Castaneae Rong |
| 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 |
| CN112515106A (en) * | 2020-11-30 | 2021-03-19 | 周亮 | Green soy bean, peanut and chestnut kernel composite flavor snack and preparation method thereof |
| CN115590171A (en) * | 2022-10-26 | 2023-01-13 | 惠州市双成利食品有限公司（Cn） | Production process of water-boiled Chinese chestnut |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475945A (en) * | 2015-11-24 | 2016-04-13 | 安徽先知缘食品有限公司 | Processing technology for Chinese chestnut can |
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