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Chinese chestnut or castanea henryi unshelling method

A technique for chestnut and cone chestnut, which is applied in the field of shelling of chestnut or cone chestnut, can solve the problems of low strength of chestnut kernel, reduce the commercial value of chestnut kernel, browning of chestnut kernel, etc., so as to avoid non-enzymatic browning and reduce overall The effect of lower benevolence rate and reduction of deterioration problems

Inactive Publication Date: 2012-09-19
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chestnut shelling method based on the cutting of the rotary knife roller will have the following problems to varying degrees: (1) The high-speed rotating cutting tool often cuts into the pulp, causing several scratches on the chestnut kernel, which reduces the commodity value of the chestnut kernel
(2) In the process of chestnut shelling, due to the low strength of chestnut kernels, a large amount of damage will occur during the process of extrusion and kneading, resulting in a decrease in the whole kernel rate
(3) Chestnut kernel browning is serious during the chestnut shelling process
At present, the shelling method using metal knives will inevitably contact the chestnut kernel pulp, causing non-enzymatic browning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037]The production steps are as follows: ① Cut the chestnuts with laser to form a scratch on the surface; ② The chestnuts after the cutting are subjected to gas jet impacting chestnut shell explosion and enzyme inactivation treatment. The air velocity is 10m / s, and the time for shell-explosion to kill enzymes is 180s; ③The chestnuts after shell explosion are subjected to gas jet impact drying at a drying temperature of 45°C, an air velocity of 15m / s, and a drying time of 90 minutes; ④The dried Naturally cool the chestnuts to room temperature; ⑤ Freeze the cooled chestnuts at -35°C for 20 minutes; Shelled chestnut kernels are stored at -18°C.

Embodiment 2

[0039] The production steps are as follows: ① Laser slit the cone pump to form 2 scratches on the surface; ② The gas jet impacts the cone pump to explode the shell and inactivate the enzyme. 165°C, the air velocity is 15m / s, and the time for shell bursting to kill enzymes is 240s; ③The cone pump after shell shell explosion is subjected to gas jet impact drying, the drying temperature is 60°C, the air velocity is 9m / s, and the drying time is 45min; ④Cool the dried pumpkin to room temperature with forced air cooling; ⑤Freeze the cooled pumpkin at -25°C for 25 minutes; Kneading type shelling machine for shelling; ⑥The shelled chestnut kernels are stored at -20°C.

Embodiment 3

[0041] The production steps are as follows: ① Score the chestnut with laser to form 2 scratches on the surface; ② The chestnut after the slit is subjected to gas jet impacting chestnut shell explosion and enzyme inactivation treatment. The air velocity is 20m / s, and the time for shell-explosion to kill enzymes is 300s; ③The chestnuts after shell explosion are subjected to gas jet impact drying at a drying temperature of 50°C, an air velocity of 12m / s, and a drying time of 75min; ④The dried Use forced air cooling to cool the chestnuts to room temperature; ⑤ freeze the cooled chestnuts at -25°C for 25 minutes; ; 6. Preserve the shelled chestnut kernels at -20°C.

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PUM

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Abstract

The invention belongs to the technical field of nut processing and relates to a Chinese chestnut or castanea henryi unshelling method. The method comprises the following steps of opening cutting, shell blasting, drying, cooling, quick freezing and unshelling. The laser opening cutting technology is adopted, the problem of a plurality of cut marks remained on chestnut kernels caused by the traditional cutter cutting is solved, and meanwhile, the problem of non-enzymatic browning caused by metal cutter cutting is also avoided. The quick freezing treatment method is adopted, so the chestnuts are unshelled under the frozen state, on one hand, the intensity of the chestnut kernels is improved, the problem of low perfect kernel rate caused by kneading and extrusion in the chestnut unshelling process is avoided, and on the other hand, the deterioration problem caused by high temperature in the unshelling process is reduced. Air jet flow impact shell blasting and enzyme inactivation technology is adopted, on one hand, the flesh and inner layer red skin separation of the chestnuts is completed after the laser opening cutting, on the other hand, the polyphenol oxidase is inactivated through high-temperature short-time treatment, and the color degradation problem caused by enzymatic browning is overcome.

Description

technical field [0001] The invention belongs to the technical field of dried fruit processing, in particular to a method for shelling chestnuts or chestnuts. Background technique [0002] Chestnut is rich in nutrition and high in economic value, and is known as the "king of dried fruits". Chestnut tree has good stress resistance, cold resistance, drought resistance, barren resistance, and strong adaptability. It is an ideal tree species for returning farmland to forest, greening barren hills, and water and soil conservation. Chestnut is widely distributed in my country, from Jilin in the north, to Guangdong and Hainan in the south; to Gansu in the west, to Taiwan and coastal provinces in the east, across the temperate and subtropical zones, with the most concentrated cultivation and the largest output in the provinces of North China in the Yellow River Basin and the Yangtze River Basin . In 2010, my country's chestnut output was 1.62 million tons, accounting for more than 8...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N5/00
Inventor 肖红伟张顺广晨汉蒋金沙姜秋慧金振宇李寿波高振江
Owner CHINA AGRI UNIV
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