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
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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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