CN1294822C - Freshness preserving method by water bating chest nut - Google Patents
Freshness preserving method by water bating chest nut Download PDFInfo
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- CN1294822C CN1294822C CNB2003101134382A CN200310113438A CN1294822C CN 1294822 C CN1294822 C CN 1294822C CN B2003101134382 A CNB2003101134382 A CN B2003101134382A CN 200310113438 A CN200310113438 A CN 200310113438A CN 1294822 C CN1294822 C CN 1294822C
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Abstract
The present invention relates to a method for keeping Chinese chestnuts fresh in a water bath mode. The method comprises the steps that fresh Chinese chestnuts are picked and are soaked in water at 10 to 20 DEG C, and the weight proportion of the Chinese chestnuts to the water is 1:1 to 1.5, or the water surface is 1 to 1.5cm higher than the Chinese chestnuts; the Chinese chestnuts are soaked for 3 to 6 days to be fermented. The method of the present invention can enhance storage resistance and prolong the time of storage and fresh keeping, and the method is convenient and safe.
Description
Technical field
The present invention relates to a kind of Chinese chestnut and pluck the back method for storing and refreshing, belong to fresh-keeping field.The inventive method is applicable to the pre-treatment of Chinese chestnut Long-term Storage, can improve quality and the storability of Chinese chestnut, reduces the loss of duration of storage.
Background technology
The whole world Chinese chestnut concentration of production is at inferior, Ou Liangzhou.China is the main product state of Chinese chestnut, is thereafter 430000 hectares of Korea Ss, 392000 hectares in Turkey, 283000 hectares in Japan, 275000 hectares in Italy.Other area is just beginning to become producing country as the U.S., Chile, Australia, New Zealand and Hungary.Produce annual report and China Statistical Yearbook statistics according to FAO (Food and Agriculture Organization of the United Nation), whole world Chinese chestnut total output is about more than 700,000 tons.China produces Li Daguo, accounts for more than 60% of Gross World Product.China Li Su is with " oriental peral " situation of selling well countries in the world.
Chinese chestnut back very easily air-dry, mildew and rot, the germination of dehydration etc. in depositing process of gathering, rotting rate can cause the decline of loss and quality up to 30%-50% sometimes.Chestnut district peasant often adopts method preservation Chinese chestnuts such as husky Tibetan, trench storage, cylinder Tibetan, plays certain effect to regulating market supply.But because these method storage times weak points, the loss of duration of storage chestnut fruit is bigger, has caused the certain economic loss to Li Nong, also can not satisfy the sold inside the country needs that reach export market of China Chinese chestnut simultaneously far away.
Existing about adopting the processing of liquid film antistaling agent to carry out the fresh-keeping method of Chinese chestnut.It is reported that this method can reduce the dehydration of Chinese chestnut, keep nutritional quality, make the Chinese chestnut freshness date reach 5 months, but these methods still are in laboratory stage, and fail on producing, to apply.The storage practice largest, that storage effect is best of China's storage at present still is the freezer storage, can control holding conditions as required artificially in 0 ℃ of freezer, and the storage quality of Chinese chestnut is improved, and freshness date prolongs.Air conditioned storage has greater advantage, has at present domesticly built up a plurality of air-conditioned cold stores, but all is not suitable for failing to bring into play due effect because of gas index.No matter adopt which type of preservation and freshness mode, all exist degradation problem under mildew and rot, insect pest and the quality.In order to suppress rotting and insect pest etc. during the chestnut storage, the measure of chemical agent control was often taked in the storage pre-treatment, but because the residue problem of chemical agent more and more is subjected to people's attention, should use the fresh-keeping measure of green safety from now in the past.The inventor discovers by intensive, adopts the preservation method of water bath processing (fermentation), can control rotten, the insect pest of Chinese chestnut duration of storage, and improve storability, so the present invention who finishes.
Summary of the invention
The technical problem that is solved
The object of the invention provides a kind of Chinese chestnut water bath processing preservation method, and it is included in soaks Chinese chestnut a period of time in water by certain proportioning after Chinese chestnut is plucked, and makes it fermentation.Chinese chestnut after water-bath (fermentation) is handled, after storage in, tunning fades away, quality is recovered normally.The inventive method has simple, practical, economic characteristics, and can improve quality and the storability of Chinese chestnut, the germination of minimizing duration of storage and rotten.
Technical scheme
The present invention relates to the fresh-keeping method of a kind of Chinese chestnut water bath processing.When adopting this method, in the process of water bath processing, the insect of Chinese chestnut inside and worm's ovum meeting death by suffocation, simultaneously, the ethanol that the immersion after fermentation produces, acetaldehyde, lactic acid etc. can suppress the activity of amylase, polyphenol oxidase etc., disturb the physiological metabolism of Chinese chestnut, thus the storability of raising Chinese chestnut.The ethanol that fermentation produces etc. can suppress the pathogen of the inner latent infection of Chinese chestnut, thereby have prevented Chinese chestnut rotting at duration of storage.
In specific embodiment, the fresh Chinese chestnut after plucking is steeped with for example 10-20 ℃ of water logging, conventional bubble is the same, as long as the suitable water yield is just passable, generally speaking, the weight ratio of Chinese chestnut and water is 1: the 1-1.5 or the water surface exceed Chinese chestnut 1-1.5cm.Soak time is 3-6 days, is preferably 4-5 days.Generally speaking, the water temperature of selecting for use is low more, needs the time of immersion long more.Between soak period, because Chinese chestnut has completely cut off air in water,, anaerobic respiration produces spontaneous fermentation because of can making Chinese chestnut, the ethanol that fermentation produces etc. can suppress the activity of amylase, polyphenol oxidase etc., disturb the physiological metabolism of Chinese chestnut, thereby improve the storability of Chinese chestnut.Simultaneously, the ethanol that fermentation produces can suppress the pathogen of the inner latent infection of Chinese chestnut, thereby has prevented Chinese chestnut rotting at duration of storage.In the process of water bath processing, the insect of Chinese chestnut inside and worm's ovum also can be because of anoxic deaths by suffocation.The water bath processing time is too short then can not to produce above effect, and irreversible bad change takes place the long quality of Chinese chestnut that then can make.The Chinese chestnut of handling under the described in the present invention water bath condition has higher storability, prevent duration of storage due to illness evil and insect pest and the effect of the loss that causes.
Chinese chestnut after water bath processing can adopt usual manner to dry, and for example allows them dry naturally, or uses quickening such as fan to dry speed.Carry out the storage (husky Tibetan, refrigeration, air conditioned storage) of variety of way after drying again, can improve the fresh-keeping effect of Chinese chestnut.
Beneficial effect
Chinese chestnut after water bath processing, duration of storage have following a bit: self metabolism kill pathogenic bacteria of (1) backup plate chestnut, control is rotted, and is a kind of measure of green safety; (2) kill the insect and the worm's ovum of Chinese chestnut inside by physics mode, pollution-free and residues of pesticides; (3) disturb the Chinese chestnut metabolism, reduce the nutriment loss; (4) prevent to germinate; (5) improve storability, prolong storage ﹠ fresh-keeping period.
Specific embodiment
Embodiment 1
Select the fresh Chinese chestnut of gathering after the abundant maturation, remove impurity; In 500 liters of rustless steel containers 50 kilograms of Chinese chestnuts are immersed in 50 kg water, water temperature keeps about 15 ℃; Chinese chestnut can be fermented because of anaerobic respiration between soak period, has bubble to produce in the water.Soak after 4 days, taking-up is dried, and preserves afterwards.
Embodiment 2
Select the fresh Chinese chestnut of gathering after the abundant maturation, remove impurity; In 500 liters of rustless steel containers 50 kilograms of Chinese chestnuts are immersed in 50 kg water, water temperature keeps about 20 ℃; Chinese chestnut can be fermented because of anaerobic respiration between soak period, has bubble to produce in the water.Soak after 3 days, taking-up is dried, and preserves afterwards.
Embodiment 3
Select the fresh Chinese chestnut of gathering after the abundant maturation, remove impurity; In 500 liters of rustless steel containers 50 kilograms of Chinese chestnuts are immersed in 75 kg water, water temperature keeps about 10 ℃; Chinese chestnut can be fermented because of anaerobic respiration between soak period, has bubble to produce in the water.Soak after 5 days, taking-up is dried, and preserves afterwards.
To and list in table 1 through the Chinese chestnut after embodiment 1 water bath processing (A group) without the fresh-keeping effect of Chinese chestnut (B group) after air conditioned storage in 8 months of water bath processing.
The fresh-keeping effect of table 1 water bath processing
| The A group | The B group | |
| Respiratory intensity (mg.kg -1.h -1) | 0.43 | 1.25 |
| Amylase activity (enzyme unit alive) | 2.39 | 3.65 |
| Content of starch (%) | 26.98 | 26.32 |
| Soluble sugar content (%) | 10.47 | 8.2 |
| Rotting rate (%) | 0.75 | 5.28 |
| Insect pest rate (%) | 0.51 | 4.78 |
Wherein:
1. respiratory intensity and amylase activity are represented the physiological status of Chinese chestnut, generally are the low more storage tolerances more of numerical value;
2. content of starch and soluble sugar content are represented the quality of Chinese chestnut.
Claims (2)
1. Chinese chestnut water bath processing preservation method, it is characterized in that the fresh Chinese chestnut that will pluck is 1 by the weight ratio of Chinese chestnut and water: the 1-1.5 or the water surface exceed Chinese chestnut 1-1.5cm and soak a period of time in water, make it fermentation, the water temperature of water bath processing is 10-20 ℃, soak time is 3-6 days, Chinese chestnut through water bath processing otherwise preserves again.
2. according to the method for claim 1, it is characterized in that: soak time is 4-5 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101134382A CN1294822C (en) | 2003-11-11 | 2003-11-11 | Freshness preserving method by water bating chest nut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101134382A CN1294822C (en) | 2003-11-11 | 2003-11-11 | Freshness preserving method by water bating chest nut |
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| Publication Number | Publication Date |
|---|---|
| CN1615712A CN1615712A (en) | 2005-05-18 |
| CN1294822C true CN1294822C (en) | 2007-01-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2003101134382A Expired - Fee Related CN1294822C (en) | 2003-11-11 | 2003-11-11 | Freshness preserving method by water bating chest nut |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100420382C (en) * | 2005-09-23 | 2008-09-24 | 徐康明 | Chestnut fresh-keeping process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090972A (en) * | 1993-02-19 | 1994-08-24 | 包月祥 | Natural fresh-keeping method for Chinese chestnut |
| WO2000005969A1 (en) * | 1998-07-27 | 2000-02-10 | Makhteshim Chemical Works Ltd. | Environmentally compatible processes compositions and materials treated thereby |
| CN1398528A (en) * | 2002-09-04 | 2003-02-26 | 浙江省农业科学院 | Chinese chestnut preserving process |
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2003
- 2003-11-11 CN CNB2003101134382A patent/CN1294822C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090972A (en) * | 1993-02-19 | 1994-08-24 | 包月祥 | Natural fresh-keeping method for Chinese chestnut |
| WO2000005969A1 (en) * | 1998-07-27 | 2000-02-10 | Makhteshim Chemical Works Ltd. | Environmentally compatible processes compositions and materials treated thereby |
| CN1398528A (en) * | 2002-09-04 | 2003-02-26 | 浙江省农业科学院 | Chinese chestnut preserving process |
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| Publication number | Publication date |
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| CN1615712A (en) | 2005-05-18 |
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