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Method for removing Chinese chestnut endothelium by enzyme method

A chestnut and inner skin technology, which is applied in the field of industrial production of chestnut inner skin removal, can solve the problems of time-consuming, labor-intensive, and affecting the shape of chestnuts, and achieve the effects of saving water resources, operating safety, and improving the appearance quality

Active Publication Date: 2012-06-27
JIANGNAN UNIV
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AI Technical Summary

Problems solved by technology

[0004] Traditional chestnut peeling methods are generally: manual method: workers use a knife to directly peel off the inner skin of chestnuts, this method is time-consuming, labor-intensive and will affect the shape of chestnuts

Method used

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Effect test

Embodiment 1

[0016] (1) Material selection: select 100g of high-quality chestnuts, and it is required to use chestnuts that are fresh and plump, with normal flavor, no moths, no mildew, and no germination;

[0017] (2) Shelling: Do not damage the chestnut kernels when shelling, and keep the chestnuts intact and full;

[0018] (3) Trimming: trimming and removing black spots and residual skin of chestnut;

[0019] (4) Blanching: Put the chestnuts in boiling water at 100°C for 2 minutes and take them out;

[0020] (5) Enzymolysis: control the appropriate reaction temperature of 50°C, pH 5.0, add 500mL of compound enzyme solution with 1g / L of pectinase and cellulase, and the ratio of chestnut material to enzyme solution (w / v) 1 ︰5, the pectinase activity is 100U / g, the cellulase activity is 15U / g, react for 15min at a stirring speed of 300r / min for peeling. After the chestnut is taken out, the peeling rate can reach more than 90%, and the broken rate is less than 5%. The chestnuts after pee...

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Abstract

The invention relates to a method for removing Chinese chestnut endothelium by an enzyme method, belonging to the field of food processing technology. High-quality Chinese chestnuts are selected as raw material, and the method comprises the steps of: firstly stripping shells of the Chinese chestnuts, then scalding the shelled Chinese chestnuts in hot boiling water, taking out the Chinese chestnuts which are treated by hot scalding, putting the Chinese chestnuts into prepared enzyme liquid, controlling the condition factors such as proper reaction temperature, potential of hydrogen (pH), enzyme concentration, material-liquid ratio, reaction time, mixing speed and the like, and removing the Chinese chestnut endothelium. The method for removing the Chinese chestnut endothelium by the enzyme method has obvious advantages, and through the method, good flavor and nutritional value of the Chinese chestnuts can be maintained; and the method is healthy and environment-friendly, is capable of reducing energy consumption and saving water resource, and is safe in operation. Therefore, the industrial production efficiency is remarkably improved, the cost is saved, and the Chinese chestnut products which have the flavor and mouthfeel meeting the love of consumers can be produced.

Description

technical field [0001] The invention discloses a method for removing the inner skin of chestnuts by enzymatic method, which is mainly suitable for the industrialized production of chestnut inner skin removal. It belongs to the technical field of food processing. Background technique [0002] Chestnut is one of the important raw materials for export in my country. It is often processed into sugar-fried chestnuts, chestnut stuffing, chestnut powder and other products. The reason why chestnut has such a vast market is that its fruit is rich in nutrition and has health care and therapeutic effects, which can enhance human immunity and anticancer ability. In addition, chestnut powder is fine, fragrant and delicious, and has an excellent flavor, so it is deeply loved by consumers. [0003] However, chestnuts have high water content, strong respiration, and high calorific value. At the same time, chestnuts are inevitably polluted by microorganisms during the process of flowering...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N5/08
Inventor 徐学明吕一舟杨哪金征宇金亚美张婷婷谢正军赵建伟
Owner JIANGNAN UNIV
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