Preparation method of dried acorn

A technology of acorns and acorn starch, which is applied in the field of preparation of dried acorns, can solve problems such as difficult industrial production and uneven product quality, and achieve the effects of mild conditions, reduced energy consumption, and reduced processing costs

Pending Publication Date: 2018-04-13
XIANGYANG SANZHEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The acorn starch food processed with acorn or acorn starch as raw material in the prior art report has acorn tofu, acorn paste, acorn jelly, acorn biscuit and acorn vermicelli, etc., but the actual acorn sold on the market However, there are few foods, and the related acorn starch foods are all handmade by farmers themselves. The composition of raw materials, the amount of additives, and the control of processing parameters are completely empirical. The quality of the products is uneven, and it is difficult to realize industrial production.
Dried acorn is a kind of important acorn starch food, and the preparation method of dried acorn is seldom recorded in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Put 10kg of acorn starch into a gelatinization pot with heating and stirring functions, add 50kg of water, and mix well.

[0027] In the process of continuous stirring, slowly turn on the heating steam of the gelatinization pot to a steam pressure of 0.6-1.0bar (gauge pressure), control the gelatinization temperature of the acorn starch in the gelatinization pot to 75°C, the gelatinization time is 10min, and the stirring rate 8r / min, get gelatinized starch dough.

[0028] The gelatinized starch dough is placed at room temperature and naturally cooled and solidified to obtain acorn blocks.

[0029] Acorn blocks were cut with a cold knife with a surface temperature of 2°C to obtain acorn strips with the same length and thickness.

[0030] Acorn strips are placed in a cool and ventilated environment to dry until the moisture content is 20% to 25%. The acorn strips were subjected to rapid freezing at a freezing temperature of -25° C. and a freezing time of 2 hours to obta...

Embodiment 2

[0033] Put 10kg of acorn starch into a gelatinization pot with heating and stirring functions, add 60kg of water, and mix well.

[0034] In the process of continuous stirring, slowly turn on the heating steam of the gelatinization pot to a steam pressure of 0.6-1.0bar (gauge pressure), control the gelatinization temperature of the acorn starch in the gelatinization pot to 85°C, the gelatinization time is 20min, and the stirring rate 4r / min, get gelatinized starch dough.

[0035] The gelatinized starch dough is placed at room temperature and naturally cooled and solidified to obtain acorn blocks.

[0036] The acorn blocks were cut with a cold knife with a surface temperature of 4°C to obtain acorn strips with the same length and thickness.

[0037] Acorn strips are placed in a cool and ventilated environment to dry until the moisture content is 20% to 25%. The acorn strips were subjected to rapid freezing at a freezing temperature of -20° C. and a freezing time of 2 hours to ...

Embodiment 3

[0040] Put 10kg of acorn starch into a gelatinization pot with heating and stirring functions, add 70kg of water, and mix well.

[0041] During the continuous stirring process, slowly turn on the heating steam of the gelatinization pot until the steam pressure is 0.6-1.0bar (gauge pressure), control the gelatinization temperature of the acorn starch in the gelatinization pot to 75°C, the gelatinization time is 20min, and the stirring rate 6r / min, get gelatinized starch dough.

[0042] The gelatinized starch dough is placed at room temperature and naturally cooled and solidified to obtain acorn blocks.

[0043] Acorn blocks were cut with a cold knife with a surface temperature of 6°C to obtain acorn strips with the same length and thickness.

[0044] Acorn strips are placed in a cool and ventilated environment to dry until the moisture content is 20% to 25%. The acorn strips were subjected to rapid freezing at a freezing temperature of -21°C for a freezing time of 3 hours to ...

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PUM

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Abstract

The invention discloses a preparation method of dried acorn and belongs to the technical field of food processing. The dried acorn takes single acorn starch as a raw material and the preparation method of the dried acorn comprises the steps of starch gelatinization, cooling, cold knife cutting, airing, freezing and low-temperature heat pump drying. No additives are added in the whole dried acorn processing process, the method conforms to the green food concept, the quality is easy to control, the nutritional ingredients of the acorn starch are kept to the greatest extent, and the dried acorn has good rehydration, flat appearance and bright color and belongs to a high-end acorn starch product.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the technical field of a method for preparing dried acorns. Background technique [0002] Acorns are rich in nutrition. Studies have shown that acorn kernels contain 50.6% to 58.7% of starch, 11.7% to 15.8% of protein, 2.1% to 2.6% of fat, and 1.3% to 2.2% of ash. beans. Acorn starch processed from acorns contains 18 kinds of amino acids, among which phenylalanine and isoleucine, which cannot be synthesized by the human body, are particularly rich. Due to its nutritional and health value, acorn starch is gradually favored by users at home and abroad, and the market demand is very large. Most of the products are exported to South Korea and Japan, and the economic benefits are extremely considerable. [0003] The acorn starch food processed with acorn or acorn starch as raw material in the prior art report has acorn tofu, acorn paste, acorn jelly, acorn biscuit and acorn ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
CPCA23L29/30
Inventor 闫毅
Owner XIANGYANG SANZHEN FOOD
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