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Preparation method of Chinese chestnut food

A chestnut and food technology, which is applied in the field of chestnut food preparation, can solve problems such as uneven sugar dipping, low and insufficient sugar penetration, and achieve the effects of avoiding dregs, refreshing and pure taste, and soft and refreshing texture

Inactive Publication Date: 2020-06-23
GUANGXI FORESTRY RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the preparation process of chestnut products, sugar substances are often added to enhance the taste of the product. Generally, the normal pressure dipping process is used to make the sugar in the sugar solution penetrate into the material and increase the sugar content of the finished product. However, the structure of chestnuts is dense, and the sugar dipping process It is difficult for the medium sugar to penetrate into the chestnut, especially the very low amount of sugar in the center, resulting in uneven and insufficient sugar dipping.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Shell and remove the inner skin of chestnuts, select chestnut kernels that are complete, light yellow in color, free of pests, and black spots, add 3 times the weight of chestnut kernels, and cook at 90°C for 15 minutes. Ultrasound for 5 minutes, drying time at 60°C for 0.5h, then put the nuts in the puffing tank for puffing, keep at 80°C for 5 minutes, open the vacuum valve to reduce pressure, and keep for 10 minutes at a vacuum degree of -0.1MPa. Then keep it under the conditions of 50° C. and a vacuum degree of -0.1 MPa for 1 hour. After puffing, the nuts are soaked in 40% mogroside V solution for 2 hours, the soaked nuts are taken out, microwave-dried at 10kw at 60°C for 20min, and hot air-dried at 50°C for 1 hour, then cooled and packaged. Get the chestnut food you need.

Embodiment 2

[0024] Shell and remove the inner skin of chestnuts, select chestnut kernels that are complete, light yellow in color, free of pests, and black spots, add water 4 times the weight of chestnut kernels, and cook at 95°C for 18 minutes. Ultrasound for 10 minutes, drying time at 65°C for 0.8h, then put the nuts in the puffing tank for puffing, keep at 90°C for 6 minutes, open the vacuum valve to reduce pressure, keep at a vacuum degree of -0.1MPa for 15min, and then Keep at 55°C and a vacuum of -0.1MPa for 1.5h. After puffing, the nuts are soaked in 50% mogroside V solution for 3 hours, the soaked nuts are taken out, microwave-dried at 13kw at 65°C for 25 minutes, and hot air-dried at 52°C for 1.5 hours, then cooled and packaged. Get the chestnut food you need.

Embodiment 3

[0026] Shell the chestnuts, remove the inner skin, select chestnut kernels that are complete, light yellow in color, free of pests, and black spots, add 3-4 times the weight of chestnut kernels, and cook at 100°C for 20 minutes. After removing the chestnuts, dry at 70°C 1h, then put the nuts in the puffing tank for puffing, keep it at 100°C for 8 minutes, open the vacuum valve to reduce the pressure, keep it for 20min under the condition of vacuum degree of -0.1MPa, and then keep it at 70°C and vacuum degree of -0.1 Keep it under the condition of MPa for 2h. After puffing, the nuts are soaked in 60% mogroside V solution for 4 hours, the soaked nuts are taken out, microwave-dried at 15kw at 70°C for 30min, and hot-air-dried at 55°C for 2 hours, cooled and packaged. Get the chestnut food you need.

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Abstract

The invention belongs to the field of food processing, and particularly relates to a preparation method of a Chinese chestnut food. The preparation method of the Chinese chestnut food comprises the following steps: cooking Chinese chestnut kernels for 15-20 minutes, puffing the cooked Chinese chestnut kernels, soaking the obtained product in a sweetening agent solution, drying the soaked product,and cooling and packaging the product to obtain the Chinese chestnut food. According to the preparation method, the whole Chinese chestnut kernels are directly puffed without being crushed, so that the making cost can be saved, and residue falling in an eating process can further be avoided.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of chestnut food. Background technique [0002] Chestnut (scientific name Castanea mollissima), has another name called chestnut, Chinese chestnut, is the plant of Fagaceae chestnut. Chestnuts are luscious, sweet and have high nutritional value. Since ancient times, they have been regarded as the first-class food. Chestnut is rich in protein, carbohydrates, dietary fiber, VE, calcium, iron, also rich in carotene and a variety of trace elements and amino acids beneficial to the human body. According to "Compendium of Materia Medica" records: chestnuts are sweet and warm in nature, have the effects of nourishing the stomach, invigorating the spleen, nourishing the kidney, strengthening tendons, promoting blood circulation, and stopping bleeding, and have high medicinal value. [0003] During the preparation process of chestnut products, sugar substances are oft...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23L5/10A23L5/30A23L25/00A23P30/32A23G3/38
CPCA23G3/48A23L25/25A23L5/32A23P30/32A23L5/13A23G3/42A23G3/38A23V2002/00A23V2200/16A23V2200/132A23V2250/254A23V2300/24
Inventor 梁文汇赵志珩廖健明黄晓露李宝财蓝金宣杨卓颖
Owner GUANGXI FORESTRY RES INST
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