CN1243488C - Chestnut food and its processing process - Google Patents
Chestnut food and its processing process Download PDFInfo
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- CN1243488C CN1243488C CNB031492169A CN03149216A CN1243488C CN 1243488 C CN1243488 C CN 1243488C CN B031492169 A CNB031492169 A CN B031492169A CN 03149216 A CN03149216 A CN 03149216A CN 1243488 C CN1243488 C CN 1243488C
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Abstract
The present invention relates to Chinese chestnut food which is mainly prepared from 50 to 95 parts of fine Chinese chestnut powder, 0 to 45 parts of bulking ground rice, 3 parts of white sugar, 0.06 part of sweetening agent and 0.5 part of phosphatidyl choline. After the materials are uniformly mixed, 200 to 400 milligrams of nutrition reinforcing agent is added to 100 grams of mixture. The processing technology mainly comprises the steps: (1) surface moisture is filtered out after the Chinese chestnuts are cleaned, and the Chinese chestnuts are baked at high temperature; (2) after the Chinese chestnuts are cooled, husks are peeled off; (3) the Chinese chestnuts with husks are treated by coarse crushing; (4) the Chinese chestnuts are dried in a vacuum drying mode; (5) dry Chinese chestnut powder is treated by fine crushing; (6) the auxiliary materials and the nutrition reinforcing agent are mixed with the Chinese chestnut powder according to the formula. The present invention has the advantage that the browning extent is relieved because of the adoption of vacuum drying at low temperature. The Chinese chestnuts are pulverized into proper particle size, and a certain quantity of emulsifying agents are added, which performs functions of aging resistance and instant property enhancement. The Chinese chestnut food has good taste and high nutritional quality.
Description
Technical field
The present invention relates to food processing field, mainly is a kind of Chinese chestnut food and processing technology.
Background technology
Chinese chestnut is important famous-brand and high-quality dry fruit, and is nutritious, the economic worth height.Its distinctive chestnut fragrance is liked by people deeply, usually is the best-selling goods of domestic and international trade, also is the important channel that the peasant improves pattern of farming and gets rich.China is Chinese chestnut main product state, in recent years Chinese chestnut production development is rapid, cultivated area significantly increases, the Chinese chestnut price begins progressively to descend, simultaneously because increase of production is rapid, although chestnut storage technology realization anniversary storage at present, a large amount of Chinese chestnuts still can't digest and assimilate for eating market raw, and the Chinese chestnut deep-processed food that exploitation is liked by the masses deeply is imperative.
Owing to enzymatic browning and Maillard reaction, the finished product color and luster is darker, influences commodity in the Chinese chestnut process.In addition since Chinese chestnut based on starch, uncooked chestnut does not have chestnut fragrance, the common process method is difficult to form pleasant chestnut fragrance, these problems seriously restrict the production of Chinese chestnut, the Chinese chestnut deep processed product does not almost have in the market.The present invention is according to oneself Chinese chestnut deep processing Test Summary achievement in research for many years, and it is wide to release a kind of market prospects, all good Chinese chestnut food processing technology technology of color, smell and taste.Be applicable to food processing enterprises application production.
Summary of the invention
It is wide to the purpose of this invention is to provide a kind of market prospects, all good Chinese chestnut food and the processing technologys of color, smell and taste.
The technical solution adopted for the present invention to solve the technical problems.This Chinese chestnut food, by 50～95 parts of Chinese chestnut fine powders, 45～0 parts of bulking ground rices, 3 parts of white sugar, 0.06 part of sweetener, 0.5 part of composition of lecithin; After above mixing of materials was even, per 100 gram mixtures added 200～400 milligrams of nutrition fortifiers again.
Described nutrition fortifier mainly comprises: vitamin A 300-400 international unit, vitamin D 50-100 international unit, vitamin B1 0.1-0.2 milligram, vitamin B2 1-2 milligram, vitamin E 1-2 milligram, niacin 1-2 milligram, zinc 1-2 milligram, calcium 150-200 milligram, iron 5-7 milligram.
The processing technology of this Chinese chestnut food mainly comprises the steps to realize: 1), the raw material that reaches harvesting standard is selected classification on request; 2), on request Chinese chestnut is cleaned; 3), clean the back drop that finishes and remove surface moisture, carry out high temperature then and bake, baking temperature is controlled at 110～130 ℃, the time is 10～20 minutes; 4), the cooling after, slough the shell clothing; 5), the clothing Chinese chestnut of shelling is carried out coarse crushing; 6), after the coarse crushing, utilization vacuum drying mode reduces baking temperature, and Chinese chestnut is dried, control vacuum is about 0.09MPa, temperature is 50～60 ℃, is dried to moisture and is at 13～15% o'clock and stop; 7), the oven dry rice-chestnut powder carry out meticulous pulverizing, the fineness of rice-chestnut powder is controlled at 60～100 orders; 8), with 50～95 parts of Chinese chestnut fine powders, 45～0 parts of bulking ground rices, 3 parts of white sugar, 0.06 part of sweetener, the mixing of materials of lecithin more than 0.5 part evenly after, per 100 gram mixtures add 200～400 milligrams of nutrition fortifiers again; Nutrition fortifier is by vitamin A 300-400 international unit, vitamin D 50-100 international unit, vitamin B1 0.1-0.2 milligram, vitamin B2 1-2 milligram, vitamin E 1-2 milligram, niacin 1-2 milligram, zinc 1-2 milligram, calcium 150-200 milligram, iron 5-7 milligram is formed.
The effect that the present invention is useful is: the method that adopts high temperature to bake before shelling go out enzyme and sterilization produce chestnut fragrance simultaneously.Take low-temperature vacuum drying, alleviate browning degree.Rice-chestnut powder is broken into suitable granularity, is aided with again and adds certain emulsifying agent, play anti-aging and the effect of enhancing instant capacity.Form a kind of scientific formula by test, make product have taste and good nutritional quality preferably; Have important social benefit and economic benefit.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Embodiment 1, this Chinese chestnut food, and by 50 parts of Chinese chestnut fine powders, 45 parts of bulking ground rices, 3 parts of white sugar, 0.06 part of sweetener, 0.5 part of composition of lecithin; After above mixing of materials was even, per 100 gram mixtures added 200 milligrams of nutrition fortifiers again.Described nutrition fortifier mainly comprises: 0.2 milligram of vitamin B1, and 2 milligrams of vitamin B2s, 2 milligrams of vitamin Es, 2 milligrams of niacins, 2 milligrams on zinc, 5 milligrams of iron, vitamin A 300 international units, vitamin D 100 international units, all the other are calcium.
The processing technology of this Chinese chestnut food mainly comprises the steps to realize:
1), the raw material that reaches harvesting standard is selected classification on request; The raw material chestnut should be fresh Chinese chestnut or refrigeration Chinese chestnut, the chestnut that rots, disease chestnut, the chestnut of damaging by worms will be chosen before the raw material processing, and carry out classification by size, and different size classes will be processed respectively by other Chinese chestnut.
2), on request Chinese chestnut is cleaned; Before the processing Chinese chestnut is rinsed well with the running water that meets national drinking water standard, remove the dust and the foul of Chinese chestnut surface adhesion.
3), clean the back drop that finishes and remove surface moisture, carry out high temperature then and bake; The moisture that cleans Chinese chestnut surface, back is drained or dries up, carry out high temperature again and bake, baking temperature is controlled at 110～130 ℃, and the time is 10～20 minutes.
4), the cooling after, slough the shell clothing; The Chinese chestnut that baked adopts manual or mechanical method that chestnut shell and Chinese chestnut clothing are removed through supercooling, removes and wants thoroughly, residual chestnut shell, chestnut clothing should not sneaked into chestnut meat.
5), the clothing Chinese chestnut of shelling is carried out coarse crushing; The meat of will trembling carries out coarse crushing, generally the Chinese chestnut coarse crushing can be become about 1 millimeter thickness the chestnut sheet about 10 mm dias.
6), after the coarse crushing, utilization vacuum drying means are dried Chinese chestnut; With the Chinese chestnut after the coarse crushing, put into vacuum drying chamber, control vacuum is about 0.09MPa, temperature is 50～60 ℃, is dried to moisture and is at 13～15% o'clock and stop.If condition does not allow, also the chestnut sheet can be dried or adopts conventional method oven dry such as common drying box, drying room.
7), the oven dry rice-chestnut powder carries out meticulous pulverizing; Chinese chestnut is carried out meticulous pulverizing, make the rice-chestnut powder fineness reach 60～100 orders.
8), with 50～95 parts of Chinese chestnut fine powders, 45～0 parts of bulking ground rices, 3 parts of white sugar, 0.06 part of sweetener, the mixing of materials of lecithin more than 0.5 part evenly after, per 100 gram mixtures add 200～400 milligrams of nutrition fortifiers again; Nutrition fortifier is by vitamin A 300-400 international unit, vitamin D 50-100 international unit, vitamin B1 0.1-0.2 milligram, vitamin B2 1-2 milligram, vitamin E 1-2 milligram, niacin 1-2 milligram, zinc 1-2 milligram, calcium 150-200 milligram, iron 5-7 milligram is formed.
9), take suitable material to pack, adopt aluminium foil polyethylene complex pocket packing.
Embodiment 2, this Chinese chestnut food, and by 90 parts of Chinese chestnut fine powders, 4 parts of bulking ground rices, 3 parts of white sugar, 0.06 part of sweetener, 0.5 part of composition of lecithin; After above mixing of materials was even, per 100 gram mixtures added 300 milligrams of nutrition fortifiers again.Described nutrition fortifier mainly comprises: vitamin A 400 international units, and vitamin D 100 international units, 0.2 milligram of vitamin B1,1 milligram of vitamin B2,1 milligram of vitamin E, 1 milligram of niacin, 1 milligram on zinc, 5 milligrams of iron, all the other are calcium.
The processing technology of this Chinese chestnut food is described identical with embodiment 1.
Embodiment 3, this Chinese chestnut food, and by 70 parts of Chinese chestnut fine powders, 24 parts of bulking ground rices, 3 parts of white sugar, 0.06 part of sweetener, 0.5 part of composition of lecithin; After above mixing of materials was even, per 100 gram mixtures added 400 milligrams of nutrition fortifiers again.Described nutrition fortifier mainly comprises: vitamin A 400 international units, and vitamin D 50 international units, 0.1 milligram of vitamin B1,1 milligram of vitamin B2,1 milligram of vitamin E, 2 milligrams of niacins, 2 milligrams on zinc, 6 milligrams of iron, all the other are calcium.
The processing technology of this Chinese chestnut food is described identical with embodiment 1.
Embodiment 4, this Chinese chestnut food, and by 80 parts of Chinese chestnut fine powders, 15 parts of bulking ground rices, 3 parts of white sugar, 0.06 part of sweetener, 0.5 part of composition of lecithin; After above mixing of materials was even, per 100 gram mixtures added 200 milligrams of nutrition fortifiers again.Described nutrition fortifier mainly comprises: vitamin A 300 international units, and vitamin D 80 international units, 0.1 milligram of vitamin B1,1 milligram of vitamin B2,1 milligram of vitamin E, 1 milligram of niacin, 1 milligram on zinc, 6 milligrams of iron, all the other are calcium.
The processing technology of this Chinese chestnut food is described identical with embodiment 1.
Claims (2)
1, a kind of Chinese chestnut food is characterized in that, by 50～95 parts of Chinese chestnut fine powders, and 45～0 parts of bulking ground rices, 3 parts of white sugar, 0.06 part of sweetener, 0.5 part of composition of lecithin; After above mixing of materials was even, per 100 gram mixtures added 200～400 milligrams of nutrition fortifiers again; Nutrition fortifier is by vitamin A 300-400 international unit, vitamin D 50-100 international unit, vitamin B1 0.1-0.2 milligram, vitamin B2 1-2 milligram, vitamin E 1-2 milligram, niacin 1-2 milligram, zinc 1-2 milligram, calcium 150-200 milligram, iron 5-7 milligram is formed.
2, a kind of processing technology of preparing Chinese chestnut food is characterized in that, mainly comprises the steps to realize: 1), the raw material that reaches harvesting standard is selected classification on request; 2), on request Chinese chestnut is cleaned; 3), clean the back drop that finishes and remove surface moisture, carry out high temperature then and bake, baking temperature is controlled at 110～130 ℃, the time is 10～20 minutes; 4), the cooling after, slough the shell clothing; 5), the clothing Chinese chestnut of shelling is carried out coarse crushing; 6), after the coarse crushing, utilization vacuum drying mode reduces baking temperature, and Chinese chestnut is dried, control vacuum is 0.09MPa, temperature is 50～60 ℃, is dried to moisture and is at 13～15% o'clock and stop; 7), the oven dry rice-chestnut powder carry out meticulous pulverizing, the fineness of rice-chestnut powder is controlled at 60～100 orders; 8), with 50～95 parts of Chinese chestnut fine powders, 45～0 parts of bulking ground rices, 3 parts of white sugar, 0.06 part of sweetener, the mixing of materials of lecithin more than 0.5 part evenly after, per 100 gram mixtures add 200～400 milligrams of nutrition fortifiers again; Nutrition fortifier is by vitamin A 300-400 international unit, vitamin D 50-100 international unit, vitamin B1 0.1-0.2 milligram, vitamin B2 1-2 milligram, vitamin E 1-2 milligram, niacin 1-2 milligram, zinc 1-2 milligram, calcium 150-200 milligram, iron 5-7 milligram is formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031492169A CN1243488C (en) | 2003-06-17 | 2003-06-17 | Chestnut food and its processing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031492169A CN1243488C (en) | 2003-06-17 | 2003-06-17 | Chestnut food and its processing process |
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| Publication Number | Publication Date |
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| CN1460431A CN1460431A (en) | 2003-12-10 |
| CN1243488C true CN1243488C (en) | 2006-03-01 |
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| CNB031492169A Expired - Fee Related CN1243488C (en) | 2003-06-17 | 2003-06-17 | Chestnut food and its processing process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455420B (en) * | 2008-11-12 | 2011-05-11 | 河北科技师范学院 | High diet fiber health-care Chinese chestnut superfines and processing technique thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101301100B (en) * | 2008-05-26 | 2011-04-13 | 江南大学 | Chinese chestnut product and method of processing the same |
| CN101455358B (en) * | 2008-11-12 | 2012-02-01 | 河北科技师范学院 | Chestnut superfine powder for infant nutrition and processing technique thereof |
| CN101874640B (en) * | 2010-05-31 | 2012-10-03 | 北京林业大学 | Process for preparing chestnut powder with primary taste |
| CN103054095B (en) * | 2012-12-27 | 2014-09-17 | 福建省青然食品股份有限公司 | A castanea henryi brewing granules and a preparation method thereof |
| CN103404565A (en) * | 2013-07-18 | 2013-11-27 | 芜湖乐锐思信息咨询有限公司 | Chinese chestnut snack food and manufacturing method thereof |
| CN103719943B (en) * | 2013-12-06 | 2015-07-22 | 北京农学院 | Microwave puffing Chinese chestnut food and manufacturing method thereof |
| CN104544346A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Preparation method and application of bio-fermented black castanea mollissima juice and powder |
| CN109123559A (en) * | 2018-07-24 | 2019-01-04 | 天峨县平昌生态农业有限公司 | A kind of preparation method of nutrient Chinese chestnut crisp chip |
| CN109699914B (en) * | 2018-12-06 | 2022-06-28 | 浙江省农业科学院 | Instant brown rice mixed food and preparation method thereof |
| CN110326766A (en) * | 2019-08-15 | 2019-10-15 | 北京富亿农板栗有限公司 | Quick-frozen chestnut processing technology |
-
2003
- 2003-06-17 CN CNB031492169A patent/CN1243488C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455420B (en) * | 2008-11-12 | 2011-05-11 | 河北科技师范学院 | High diet fiber health-care Chinese chestnut superfines and processing technique thereof |
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| CN1460431A (en) | 2003-12-10 |
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