Primary-color high-quality chestnut powder and preparation method thereof

A high-quality, chestnut powder technology, applied in the directions of food ingredients, food preservation, food ingredient functions, etc., to achieve the effect of maintaining the degree of color protection, good color protection effect, and inhibiting color changes

Active Publication Date: 2020-08-28
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, about the making of chestnut powder at present, still lack a kind of milling process method that can produce the yellow color that has characteristic of chestnut, bright brightness and high nutrient retention degree

Method used

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  • Primary-color high-quality chestnut powder and preparation method thereof
  • Primary-color high-quality chestnut powder and preparation method thereof
  • Primary-color high-quality chestnut powder and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] A method for preparing chestnut powder with primary color and high quality, comprising the steps of shelling and peeling chestnuts, slicing, color protection, beating, homogenizing, and spray drying; the specific requirements are as follows:

[0036] (1) Slicing and color protection: Cut the shelled and peeled chestnuts directly into thin slices of chestnut kernels with a thickness of 0.2cm, and then soak them in the color protection solution for 20 minutes. The ratio of solid to liquid between the chestnut slices and the color protection solution is 1 : 2; Containing disodium stannous citrate with a mass fraction of 0.25%, EDTA-2Na with a mass fraction of 0.35%, chitosan with a mass fraction of 0.30%, and L-semi Cystine and citric acid with a mass fraction of 0.15%; after soaking, remove the chestnut kernel slices and leave the color protection solution;

[0037] (2) Beating: according to the ratio of chestnut kernel flakes: color-protecting slurry = 1g: 7mL, put the c...

Embodiment 2

[0041] A method for preparing chestnut powder with primary color and high quality, comprising the steps of shelling and peeling chestnuts, slicing, color protection, beating, homogenizing, and spray drying; the specific requirements are as follows:

[0042] (1) Slicing and color protection: Cut the shelled and peeled chestnuts directly into thin slices of chestnut kernels with a thickness of 0.3cm, and then soak them in the color protection solution for 30 minutes. The ratio of solid to liquid between the chestnut slices and the color protection solution is 1: 2; The color protection solution contains disodium stannous citrate with a mass fraction of 0.25%, EDTA-2Na with a mass fraction of 0.35%, chitosan with a mass fraction of 0.30%, and L-cysteine ​​with a mass fraction of 0.50%. Amino acid and citric acid with a mass fraction of 0.15%; after soaking, remove the chestnut kernel slices and leave the color protection solution;

[0043] (2) Beating: according to the ratio of c...

Embodiment 3

[0047] A method for preparing chestnut powder with primary color and high quality, comprising the steps of shelling and peeling chestnuts, slicing, color protection, beating, homogenizing, and spray drying; the specific requirements are as follows:

[0048](1) Slicing and color protection: Cut the shelled and peeled chestnuts directly into thin slices of chestnut kernels with a thickness of 0.4cm, and then soak them in the color protection solution for 40 minutes. The ratio of solid to liquid between the chestnut slices and the color protection solution is 1: 3. The color protecting solution contains disodium stannous citrate with a mass fraction of 0.25%, EDTA-2Na with a mass fraction of 0.35%, chitosan with a mass fraction of 0.30%, and L-cysteine ​​with a mass fraction of 0.50%. Amino acid and citric acid with a mass fraction of 0.15%; after soaking, remove the chestnut kernel slices and leave the color protection solution;

[0049] (2) Beating: according to the ratio of ch...

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Abstract

The invention provides a preparation method of primary-color high-quality chestnut powder, and belongs to the technical field of food processing. The method comprises the steps of chestnut shelling, peeling, slicing, color protecting, pulping, homogenizing and spray drying, wherein a color protection solution adopted for color protecting contains disodium stannous citrate with a mass fraction of 0.25%, EDTA-2Na with a mass fraction of 0.35%, chitosan with a mass fraction of 0.30%, L-cysteine with a mass fraction of 0.50% and citric acid with a mass fraction of 0.15%; a certain amount of colorprotection liquid is added into purified water used in the pulping process; and the inlet temperature of spray drying is 105-130 DEG C. According to the method, multiple color fixatives are adopted tocontrol oxidative browning and low-temperature spray drying, the color change of the chestnuts in a preparation process is inhibited, and the color protection degree of the chestnut raw materials isremarkably improved. The chestnut powder is high in quality and has a glossy faint yellow color, and the nutritional ingredient retention degree of the obtained chestnut powder is high.

Description

【Technical field】 [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for preparing chestnut powder with primary color and high quality. 【Background technique】 [0002] Chestnut is a common food with a unique flavor and certain medicinal value. It can be used to treat nausea, vomiting blood, blood in the stool, etc. It is a food for spleen and kidney. Chestnut not only contains a lot of starch, but also contains protein, fat, B vitamins and other nutrients. It is known as the "king of dried fruits". Due to high water content and strong metabolism, fresh chestnuts are prone to mildew, insects, and dehydration, so they are not resistant to storage and transportation, and the annual loss reaches 25% to 35% of the total output. In order to effectively utilize and improve the economic value of chestnut, it is imperative to carry out deep processing. At present, in my country, except eating fresh, chestnuts are often ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/41A23L3/46
CPCA23L25/30A23L5/41A23L3/46A23V2002/00A23V2200/048Y02A40/90
Inventor 周葵张雅媛游向荣黄会玲李明娟卫萍王颖
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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