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Milk-flavored ready-to-eat freeze-dried Chinese chestnut slices and processing method thereof

A processing method and technology of chestnut, applied in the fields of food science, food ingredients, dry preservation of eggs, etc., can solve the problems of high storage technology requirements, reduced nutritional value of chestnut, rapid loss of aroma of chestnut, etc., to achieve strong audience and improve nutrition. Value, taste and elegant effect

Pending Publication Date: 2016-03-23
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although chestnut is a dried fruit, it has high water content, is prone to mildew and germination, and requires high storage technology. Therefore, expanding chestnut processing is of positive significance for reducing postharvest losses and increasing the added value of chestnuts.
So far, there are few types of processed chestnuts and they are mainly cooked. The digestibility of cooked chestnuts is better, and people with high blood sugar should not eat them. After deep processing, the unique aroma of chestnuts will be lost quickly. At the same time, various nutrients All have varying degrees of loss, reducing the nutritional value of chestnuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Select Yanshan organic fresh chestnuts that have entered the sweet chestnut stage, remove defective fruits and fruits with diseases and insect pests, rinse twice with clean water to remove soil and other impurities, then take 30kg of chestnuts and boil them in boiling water for 1min, take them out, rinse them with cold water and cool them to room temperature , and peel off the inner and outer pericarp;

[0043] Using a compound solution to protect the color of chestnut pulp at room temperature for 1 hour, wherein, by weight percentage, the compound solution contains 0.24% citric acid, 0.18% Vc, 0.22% chitosan and 0.36% sodium chloride;

[0044] After the color protection is finished, cut the chestnut into 2-3mm thin slices, and then protect the color of the slices for 1 hour;

[0045] Soak with 1.5% stevia extract for 25 minutes to adjust the sweetness and increase the taste;

[0046] Soak in pasteurized fresh milk for 15 minutes at 25-30°C, remove and pre-freeze at -18-...

Embodiment 2

[0051] Select Yanshan organic fresh chestnuts that have entered the sweet chestnut stage, remove defective fruits and fruits with diseases and insect pests, take 50kg of chestnuts and boil them in boiling water for 70 seconds, rinse them with cold water and cool them to room temperature, and then peel off the inner and outer peels;

[0052] Using the compound solution to protect the color of chestnut pulp at room temperature for 65 minutes, wherein, by weight percentage, the compound solution contains 0.26% citric acid, 0.22% Vc, 0.18% chitosan and 0.34% sodium chloride;

[0053] After the color protection, cut the chestnut into 2.8±0.2mm thin slices, and then protect the color of the slices for 65 minutes;

[0054] Soak with 1% stevia extract for 30 minutes to adjust the sweetness and increase the taste;

[0055] Soak in pasteurized fresh milk for another 12 minutes at a temperature of 25-30°C, remove and pre-freeze at -18 to -20°C for 10 hours;

[0056] Put it into a freeze...

Embodiment 3

[0060] Select Yanshan organic fresh chestnuts that have entered the sweet chestnut stage, remove defective fruits and fruits with diseases and insect pests, take 40kg of chestnuts and boil them in boiling water for 1 minute, rinse them with cold water and cool them to room temperature, and then peel off the inner and outer peels;

[0061] Using a compound solution to protect the color of chestnut pulp at room temperature for 1 hour, wherein, by weight percentage, the compound solution contains 0.25% citric acid, 0.2% Vc, 0.2% chitosan and 0.35% sodium chloride;

[0062] After the color protection, cut the chestnut into 3.5±0.3mm thin slices, and then protect the color of the slices for 1 hour;

[0063] Soak with 1.2% stevia extract for 30 minutes to adjust the sweetness and increase the taste;

[0064] Soak in pasteurized fresh milk for another 15 minutes at a temperature of 25-30°C, remove and pre-freeze at -18 to -20°C for 9 hours;

[0065] Put it into a freeze dryer for dr...

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Abstract

The invention relates to the field of food processing, in particular to milk-flavored ready-to-eat freeze-dried Chinese chestnut slices and a processing method thereof. The processing method of the milk-flavored ready-to-eat freeze-dried Chinese chestnut slices comprises the following steps of selecting Chinese chestnuts, cooking the selected Chinese chestnuts, and peeling the cooked Chinese chestnuts; performing whole-fruit color protection on Chinese chestnut pulp; after color protection is finished, cutting the Chinese chestnuts into Chinese chestnut slices, and then performing color protection again; soaking the Chinese chestnut slices after color protection treatment in fresh milk, fishing out the Chinese chestnut slices from the fresh milk, and then pre-freezing the Chinese chestnut slices fished out of the fresh milk; and then freeze-drying the pre-frozen Chinese chestnut slices so as to obtain the milk-flavored ready-to-eat freeze-dried Chinese chestnut slices. According to the processing method of the milk-flavored ready-to-eat freeze-dried Chinese chestnut slices disclosed by the invention, the Chinese chestnut slices are soaked in the milk, so that the mouth feel of the milk-flavored ready-to-eat freeze-dried Chinese chestnut slices is improved, and the nutrient value of the slices is increased; compared with various cooking technologies, a freeze-drying processing technology has the advantage that original nutrient components and original fragrance components of Yanshan Chinese chestnuts are furthest reserved; the prepared milk-flavored ready-to-eat freeze-dried Chinese chestnut slices have the characteristics of being mild in mouth feel, fresh and elegant in flavor, high in palatability and broad in target audiences.

Description

technical field [0001] The invention relates to the field of food processing, in particular to milk-flavored instant chestnut freeze-dried slices and a processing method thereof. Background technique [0002] Chestnut, especially Yanshan chestnut, is famous all over the world and is a popular food among consumers. [0003] Although chestnut is a dried fruit, it has high water content, is prone to mildew and germination, and requires high storage technology. Therefore, expanding chestnut processing is of positive significance for reducing postharvest losses and increasing the added value of chestnut. So far, there are few types of processed chestnuts and they are mainly cooked. The digestibility of cooked chestnuts is better, and people with high blood sugar should not eat them. After deep processing, the unique aroma of chestnuts will be lost quickly. At the same time, various nutrients All have different degrees of loss, reducing the nutritional value of chestnuts. [000...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L5/41A23L33/00A23B5/03
CPCA23B5/03A23V2002/00A23V2200/30
Inventor 常学东赵玉华张改亮郑晓娟郭豪宁杨冰峰
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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