CN104273584A - Production process of chestnut granules - Google Patents
Production process of chestnut granules Download PDFInfo
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- CN104273584A CN104273584A CN201410243771.3A CN201410243771A CN104273584A CN 104273584 A CN104273584 A CN 104273584A CN 201410243771 A CN201410243771 A CN 201410243771A CN 104273584 A CN104273584 A CN 104273584A
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- chinese chestnut
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- underflow
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 241001070941 Castanea Species 0.000 title abstract description 15
- 235000014036 Castanea Nutrition 0.000 title abstract description 15
- 239000008187 granular material Substances 0.000 title abstract 5
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 104
- 240000004957 Castanea mollissima Species 0.000 claims description 104
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 104
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 239000002002 slurry Substances 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 20
- 238000005516 engineering process Methods 0.000 claims description 17
- 239000003381 stabilizer Substances 0.000 claims description 17
- 238000001291 vacuum drying Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 10
- 238000005498 polishing Methods 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 238000001694 spray drying Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010025 steaming Methods 0.000 abstract description 4
- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 239000000654 additive Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- 229910001220 stainless steel Inorganic materials 0.000 description 5
- 239000010935 stainless steel Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 201000004569 Blindness Diseases 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose ester Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010977 unit operation Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a production process of chestnut granules. The chestnut granules are prepared from chestnut through such steps as raw material preprocessing, steaming, pulping, preparing concentrated pulp and drying. The prepared chestnut granules can be dissolved rapidly, and are uniform and coordinated in color, smooth in taste and slightly thick; and the chestnut granules have unique and intense flavor of chestnut.
Description
Technical field
The invention belongs to Chinese chestnut deep processing production technical field, be specifically related to a kind of production technology of Chinese chestnut electuary.
Background technology
Because fresh Chinese chestnut moisture is high, nutritious, not easily preserve, the development of serious restriction world chestnut industry, causes China to have the Chinese chestnut loss of 1/3rd every year.Along with the demand in market, exploitation Chinese chestnut deep processed product is imperative.
At present, market mainly contains canned syrup Chinese chestnut, sugar fries Chinese chestnut Seed and chestnut cake product.How to be processed into the leisure food that consumption figure is larger---dilated food, will improve the economic worth of Chinese chestnut.In recent years, Chinese chestnut powder process becomes the study hotspot of domestic and international food processing circle, and its emphasis concentrates on flouring technology and equipment,
One of unit operations crucial in powder process is the dry problem of rice-chestnut powder.Due under specific drying condition, the drying mechanism of Chinese chestnut is not too clear and definite, drying kinetic model is not yet set up and Chinese chestnut Basic Physical Properties Data deficiency, the exploitation of product is caused to lack theoretical direction, cause the blindness of the indefinite of Product Process parameter and equipment de-sign, show as unstable product quality and whole production line economic rationality is poor, if " Chinese chestnut vacuum drying dynamics research " is in order to address this is that, adopt chip drying, milling process, utilize colloid mill to be prepared into feed liquid, the impact of technique on rice-chestnut powder color and luster is only considered in this research.
In " research of instant rice-chestnut powder " literary composition, technique is: 1. Li Ren produces and protects look: shelling and coat-eliminating, section, blanching, protect look; 2. chestnut slurry is produced and allotment: pull an oar, refine, allocate; 3. the producing of instant rice-chestnut powder: homogeneous, spraying dry, sieve, vacuum packaging.In this technique: 1. still adopt XianCheng 1 ~ 2mm thin slice, then carry out 2min blanching, colour protecting liquid protects look, easily causes the loss of nutrition; 2. the hot blast temperature needed for spraying dry is 160 ~ 170 DEG C, and temperature of outgoing air is 35 ~ 40 DEG C, and temperature drift easily has a negative impact to product color and nutrition, needs to maintain into additive by adding; 3. the additive used in this technique comprises colour protecting liquid and stabilizing agent, and colour protecting liquid formula is: 0.14% citric acid, 0.20%EDTA-2Na, 0.5%NaCl, 0.03%Vc; Stabilizing agent is 0.3% xanthans, 0.12%CMC, 0.04% agar, 0.40% sucrose ester, 0.35% molecule distillating monoglyceride, additive amount is too much, and can cause certain influence to products taste, additive kind used is on the high side, easily cause the repulsion psychology of people, too much edible unhealthful.
Summary of the invention
The present invention is the above-mentioned deficiency in order to solve prior art, and provide a kind of production technology of Chinese chestnut electuary, this process is simple
A production technology for Chinese chestnut electuary, comprises the steps:
1. pretreatment of raw material: by the clear water rinsing of fresh Chinese chestnut, immersion, removing Chinese chestnut dressing;
2. steam: the Chinese chestnut after removing dressing steams 20min on boiling water, makes ripe Chinese chestnut;
3. pull an oar: ripe Chinese chestnut is added in a certain amount of pure water, makes form slurry;
4. underflow is prepared: slurry is polished into underflow;
5. dry: will underflow to be made, adopt Sterile vacuum drying means, carry out vacuum spray drying, make dry powder doses;
6. make finished product: collect vacuum drying spray dried powder, carry out packing, sterilizing on request, after quality inspection, obtain qualified finished product Chinese chestnut electuary.
Described immersion employing 50 ~ 55 DEG C of clear water soak 8 ~ 10min, and Chinese chestnut and clear water quality are than being 1:2 ~ 5.
Describedly make in slurry stage, the mass ratio of pure water and ripe Chinese chestnut is 1:0.8 ~ 1.2;
Described beating time is 10 ~ 14min, and the polishing time of preparation underflow is 11 ~ 15min.
Containing color stabilizer in described clear water, described color stabilizer composition and mass percentage thereof are: 0.12 ~ 0.15% citric acid, 1 ~ 1.2% salt, 0.7 ~ 0.9% maltose, 0.05 ~ 0.08% Tea Polyphenols.
Described spray-dired hot blast temperature is 115 ~ 125 DEG C, and temperature of outgoing air is 25 ~ 35 DEG C.
Below in conjunction with beneficial effect, the invention will be further described.
(1) the present invention shells in process, ensure the integrality of Chinese chestnut, avoids brown stain or contaminated occurs; By soaking, Chinese chestnut being softened, being convenient to peeling and steaming; Soak employing 50 ~ 55 DEG C of clear water and soak 8 ~ 10min, peeling is clean fast, and after peeling, Chinese chestnut is complete.
(2) 0.12 ~ 0.15% citric acid, 1 ~ 1.2% salt, 0.7 ~ 0.9% maltose, 0.05 ~ 0.08% Tea Polyphenols is contained in clear water when soaking as color stabilizer, brown stain is prevented by the activity of inhibitory enzyme, this proportioning additive therefor is Hubeiwan, consumption is few, more green health, the active effect of inhibitory enzyme is good, prevents from producing brown stain in peeling process, and brown stain and the sugar that effectively can reduce the process of steaming run off simultaneously.
(3) first soak 8 ~ 10min by 50 ~ 55 DEG C of clear water, then steam 20min on boiling water, make enzyme by separately passivation, make enzyme reach the object of inactivation, reduce steaming time, suppress non-enzymatic browning; Directly steam but not steam after pulling an oar, effectively prevent because oxygen content is mixed into slurry and cause brown stain.
(4) make described in slurry stage, pure water and ripe Chinese chestnut ratio incorrect, can have a negative impact to spraying dry and products taste, when pure water and ripe Chinese chestnut mass ratio are 1:0.8 ~ 1.2, moisture be suitable for, spray effect is best.
(5) in order to further refinement product component, the present invention is polished into underflow after adopting and making slurry again, when making beating 10 ~ 14min, underflow polishing time are when being 11 ~ 15min, Chinese chestnut slurry tissues thinning effect is best, simultaneously, be convenient to spraying dry, reduce the wall sticking phenomenon in spray process, make dry rear gained electuary have more the characteristic flavor on basis of Chinese chestnut.
(6) make after slurry is polished into this classification slurrying of underflow again through this, the hot blast temperature of spraying employing 115 ~ 125 DEG C, the temperature of outgoing air of 25 ~ 35 DEG C, dry task can be completed, after dry, the Chinese chestnut electuary moisture of gained is low, and quality is bulk, is easy to preserve; Total reducing sugar in Chinese chestnut electuary reaches 30.4 ~ 33.4%, and total sugar content is many, illustrates that in process, sugar runs off few; Reduced sugar reaches 14.7 ~ 15.8%, and total amino acid content reaches 6.5 ~ 7.1%, illustrates that in Chinese chestnut electuary, macromolecule degradation rate is higher, is of high nutritive value, and is conducive to human consumption and absorbs; Chinese chestnut electuary gelatinization point, at 59 ~ 64 DEG C, is easy to reconstitute.And after boiling water reconstitutes, through sensory evaluation, gained Chinese chestnut electuary reconstitutes rapidly, uniform color is coordinated, and smooth in taste, slightly thickness, have unique strong Chinese chestnut local flavor.
Detailed description of the invention
The production technology of Chinese chestnut electuary of the present invention, comprises the steps:
1. pretreatment of raw material: by the clear water rinsing of fresh Chinese chestnut, then use 50 ~ 55 DEG C of clear water to soak 8 ~ 10min, Chinese chestnut and clear water quality, than being 1:2 ~ 5, remove Chinese chestnut dressing;
Containing color stabilizer in described clear water, described color stabilizer composition and mass percentage thereof are: 0.12 ~ 0.15% citric acid, 1 ~ 1.2% salt, 0.7 ~ 0.9% maltose, 0.05 ~ 0.08% Tea Polyphenols.
2. steam: the Chinese chestnut after removing dressing steams 20min on boiling water, makes ripe meal chestnut;
3. pull an oar: added by ripe Chinese chestnut in a certain amount of pure water, the mass ratio of pure water and ripe Chinese chestnut is 1:0.8 ~ 1.2, makes 10 ~ 14min form slurry;
4. prepare underflow: adopt stainless steel polishing pulper, slurry polishing 11 ~ 15min is become underflow;
5. dry: will to make underflow Chinese chestnut, adopt Sterile vacuum drying means, carry out vacuum spray drying, make dry powder doses, described spray-dired hot blast temperature is 115 ~ 125 DEG C, and temperature of outgoing air is 25 ~ 35 DEG C;
6. make finished product: collect vacuum drying spray dried powder, carry out packing, sterilizing on request, after quality inspection, obtain qualified finished product Chinese chestnut electuary.
Embodiment one
The production technology of Chinese chestnut electuary of the present invention, comprises the steps:
1. pretreatment of raw material: by the clear water rinsing of fresh Chinese chestnut, then soak 10min with 50 DEG C of clear water, Chinese chestnut and clear water quality, than being 1:2, remove Chinese chestnut dressing;
Containing color stabilizer in described clear water, described color stabilizer composition and mass percentage thereof are: 0.12% citric acid, 1% salt, 0.7% maltose, 0.05% Tea Polyphenols.
2. steam: the Chinese chestnut after removing dressing steams 20min on boiling water, makes ripe meal chestnut;
3. pull an oar: added by ripe Chinese chestnut in a certain amount of pure water, the mass ratio of pure water and ripe Chinese chestnut is 1:0.8, makes 10min form slurry;
4. underflow is prepared: adopt stainless steel polishing pulper, the 11min that polished by slurry becomes underflow;
5. dry: will to make underflow Chinese chestnut, adopt Sterile vacuum drying means, carry out vacuum spray drying, make dry powder doses, described spray-dired hot blast temperature is 115 DEG C, and temperature of outgoing air is 25 DEG C;
6. make finished product: collect vacuum drying spray dried powder, carry out packing, sterilizing on request, after quality inspection, obtain qualified finished product Chinese chestnut electuary.
Embodiment two
The production technology of Chinese chestnut electuary of the present invention, comprises the steps:
1. pretreatment of raw material: by the clear water rinsing of fresh Chinese chestnut, then soak 10min with 52 DEG C of clear water, Chinese chestnut and clear water quality, than being 1:3, remove Chinese chestnut dressing;
Containing color stabilizer in described clear water, described color stabilizer composition and mass percentage thereof are: 0.13% citric acid, 1% salt, 0.8% maltose, 0.06% Tea Polyphenols.
2. steam: the Chinese chestnut after removing dressing steams 20min on boiling water, makes ripe meal chestnut;
3. pull an oar: added by ripe Chinese chestnut in a certain amount of pure water, the mass ratio of pure water and ripe Chinese chestnut is 1:0.9, makes 11min form slurry;
4. underflow is prepared: adopt stainless steel polishing pulper, the 12min that polished by slurry becomes underflow;
5. dry: will to make underflow Chinese chestnut, adopt Sterile vacuum drying means, carry out vacuum spray drying, make dry powder doses, described spray-dired hot blast temperature is 118 DEG C, and temperature of outgoing air is 28 DEG C;
6. make finished product: collect vacuum drying spray dried powder, carry out packing, sterilizing on request, after quality inspection, obtain qualified finished product Chinese chestnut electuary.
Embodiment three
The production technology of Chinese chestnut electuary of the present invention, comprises the steps:
1. pretreatment of raw material: by the clear water rinsing of fresh Chinese chestnut, then soak 9min with 53 DEG C of clear water, Chinese chestnut and clear water quality, than being 1:4, remove Chinese chestnut dressing;
Containing color stabilizer in described clear water, described color stabilizer composition and mass percentage thereof are: 0.14% citric acid, 1.1% salt, 0.8% maltose, 0.07% Tea Polyphenols.
2. steam: the Chinese chestnut after removing dressing steams 20min on boiling water, makes ripe meal chestnut;
3. pull an oar: added by ripe Chinese chestnut in a certain amount of pure water, the mass ratio of pure water and ripe Chinese chestnut is 1:1.1, makes 13min form slurry;
4. underflow is prepared: adopt stainless steel polishing pulper, the 14min that polished by slurry becomes underflow;
5. dry: will to make underflow Chinese chestnut, adopt Sterile vacuum drying means, carry out vacuum spray drying, make dry powder doses, described spray-dired hot blast temperature is 123 DEG C, and temperature of outgoing air is 32 DEG C;
6. make finished product: collect vacuum drying spray dried powder, carry out packing, sterilizing on request, after quality inspection, obtain qualified finished product Chinese chestnut electuary.
Embodiment four
The production technology of Chinese chestnut electuary of the present invention, comprises the steps:
1. pretreatment of raw material: by the clear water rinsing of fresh Chinese chestnut, then soak 8min with 55 DEG C of clear water, Chinese chestnut and clear water quality, than being 1:5, remove Chinese chestnut dressing;
Containing color stabilizer in described clear water, described color stabilizer composition and mass percentage thereof are: 0.15% citric acid, 1.2% salt, 0.9% maltose, 0.08% Tea Polyphenols.
2. steam: the Chinese chestnut after removing dressing steams 20min on boiling water, makes ripe meal chestnut;
3. pull an oar: added by ripe Chinese chestnut in a certain amount of pure water, the mass ratio of pure water and ripe Chinese chestnut is 1:1.2, makes 14min form slurry;
4. underflow is prepared: adopt stainless steel polishing pulper, the 15min that polished by slurry becomes underflow;
5. dry: will to make underflow Chinese chestnut, adopt Sterile vacuum drying means, carry out vacuum spray drying, make dry powder doses, described spray-dired hot blast temperature is 125 DEG C, and temperature of outgoing air is 35 DEG C;
6. make finished product: collect vacuum drying spray dried powder, carry out packing, sterilizing on request, after quality inspection, obtain qualified finished product Chinese chestnut electuary.
Data Detection and analysis:
(1) respectively nutritional labeling qualification is carried out to fresh Chinese chestnut and four embodiment gained Chinese chestnut electuaries, as shown in the table:
As can be known from the above table, in this Chinese chestnut electuary, moisture is low, and quality is bulk, is easy to preserve; Total reducing sugar in Chinese chestnut electuary reaches 30.4 ~ 33.4%, and total sugar content is many, illustrates that in process, sugar runs off few; Reduced sugar reaches 14.7 ~ 15.8%, and total amino acid content reaches 6.5 ~ 7.1%, illustrates that in Chinese chestnut electuary, macromolecule degradation rate is higher, is of high nutritive value, and is conducive to human consumption and absorbs.
(2) gelatinization point detects as shown in the table:
As seen from the above table, Chinese chestnut electuary gelatinization point, at 59 ~ 64 DEG C, is easy to reconstitute.
(3) all reconstituted with boiling water by the Chinese chestnut electuary of above-mentioned four embodiment gained, number consecutively is A, B, C, D, and five sensory evaluation personnel carry out sensory evaluation, and sensory evaluation scores standard (80 points) is as shown in the table:
A group sensory evaluation scores statistics is as follows:
B group sensory evaluation scores statistics is as follows:
C group sensory evaluation scores statistics is as follows:
D group sensory evaluation scores statistics is as follows:
As seen from the above table, embodiment one, two, three, four gained Chinese chestnut electuary score is respectively 72.5 points, 75.4 points, 79.3 points, 75.9 points, and wherein the electuary of embodiment one is in preparation process, because making beating filtration time is short, baking temperature is lower slightly, brew and color and luster are slightly poor, and in embodiment two, three, four, embodiment three is evaluated particularly good, reconstitutes rapidly, uniform color is coordinated, smooth in taste, slightly thickness, have unique strong Chinese chestnut local flavor.
Claims (5)
1. a production technology for Chinese chestnut electuary, is characterized in that, comprises the following steps:
1. pretreatment of raw material: by the clear water rinsing of fresh Chinese chestnut, immersion, removing Chinese chestnut dressing;
2. steam: the Chinese chestnut after removing dressing steams 20min on boiling water, makes ripe Chinese chestnut;
3. pull an oar: ripe Chinese chestnut is added in a certain amount of pure water, makes form slurry;
4. underflow is prepared: slurry is polished into underflow;
5. dry: by the underflow made, adopt Sterile vacuum drying means, carry out vacuum spray drying, make dry powder doses;
6. make finished product: collect vacuum drying spray dried powder, carry out packing, sterilizing on request, after quality inspection, obtain qualified finished product Chinese chestnut electuary.
2. the production technology of Chinese chestnut electuary as claimed in claim 1, is characterized in that: described immersion employing 50 ~ 55 DEG C of clear water soak 8 ~ 10min, and Chinese chestnut and clear water quality are than being 1:2 ~ 5.
3. the production technology of Chinese chestnut electuary as claimed in claim 1, is characterized in that: described in make in slurry stage, the mass ratio of pure water and ripe Chinese chestnut is 1:0.8 ~ 1.2;
The production technology of Chinese chestnut electuary as claimed in claim 1, is characterized in that: described beating time is 10 ~ 14min, and the polishing time of preparation underflow is 11 ~ 15min.
4. the production technology of Chinese chestnut electuary as claimed in claim 1, it is characterized in that: containing color stabilizer in described clear water, described color stabilizer composition and mass percentage thereof are: 0.12 ~ 0.15% citric acid, 1 ~ 1.2% salt, 0.7 ~ 0.9% maltose, 0.05 ~ 0.08% Tea Polyphenols.
5. the production technology of Chinese chestnut electuary as claimed in claim 1, it is characterized in that: described spray-dired hot blast temperature is 115 ~ 125 DEG C, temperature of outgoing air is 25 ~ 35 DEG C.
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