CN105532868A - Preservation method of shelled fresh chestnut kernels - Google Patents
Preservation method of shelled fresh chestnut kernels Download PDFInfo
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- CN105532868A CN105532868A CN201510987765.3A CN201510987765A CN105532868A CN 105532868 A CN105532868 A CN 105532868A CN 201510987765 A CN201510987765 A CN 201510987765A CN 105532868 A CN105532868 A CN 105532868A
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- chinese chestnut
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/30—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
- A23B9/28—Microorganisms; Enzymes; Antibiotics
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- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
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Abstract
The invention provides a method for prolonging fresh-keeping period of shelled fresh chestnut kernels. The method comprises the following steps: step (1), soaking the fresh chestnut kernels in a chlorine dioxide solution whose concentration is 50mg/L-70mg/L and then carrying out rinsing by clear water; step (2), soaking the fresh chestnut kernels in an aqueous solution of nisin from streptococcus lactis whose mass concentration is 0.01-0.02%, so that soaked fresh chestnut kernels are obtained; and step (3), packaging the soaked fresh chestnut kernels and then carrying out sealing and warehousing. According to the invention, the shelling method of the chestnuts is explored, the shelled chestnut kernels are treated by natural preservative nisin from streptococcus lactis and a spontaneous gas conditioning treatment is performed on the preserved chestnut kernels in combination of special packaging bags; thus, the fresh chestnut kernels treated by the method provided by the invention can be stored at normal temperature for more than 30 days with a marketable kernel percentage of higher than 80%.
Description
Technical field
The invention belongs to fruit and vegetable fresh preservation technical field, be specifically related to a kind of preservation method of the fresh Chinese chestnut Seed that shells.
Background technology
Chinese chestnut (CastaneamollissimaBlume), Fagaceae Castanea, has another name called chestnut, have the laudatory title of " king of dry fruit ", has very high nutritive value and medical value.Containing much starch in its structural constituent, also containing various nutrients such as protein, fat, B family vitamins.Chinese chestnut is sweet in flavor and warm in property, enter spleen, stomach, kidney three warp, have nourishing stomach and spleen, the strong muscle of kidney tonifying, promoting blood circulation and hemostasis, the effect such as relieving cough and reducing sputum, eat the effect also having treatment waist leg ache, stimulate the circulation of the blood and cause the muscles and joints to relax raw, SUN Si miao is introduced in " prescriptions worth thousand gold food therapy ": " eat it raw, very control waist pin unsuccessful." but Chinese chestnut removes the peel difficulty in edible process, is difficult to preservation again after peeling, therefore in the urgent need to developing a kind of new method, to extend the freshness date of the fresh Chinese chestnut Seed that shells.
At present, food processing field mainly adopts the food preservative of chemical synthesis to stop the putrid and deteriorated of food; Also have and use some chemical antioxidants to stop food or to delay oxidation deterioration that is fatty in food, vitamin, as BHA, BTA, PG etc.But the security of chemical synthesis additive more and more causes the concern of people at present, and chemical synthesis additive more or less also exists potential toxicity.Along with the raising of people's living standard, the diet structure of people also there occurs change, and by the satisfied raising turning to matter of measuring, people always wish to consume the wholefood not containing or contain less chemical synthesis anticorrisive agent, and can preserve for a long time.Natural antiseptic agent has the incomparable advantage of the synthetic preservatives such as antibiotic property is strong, safety non-toxic, good water solubility, Heat stability is good, sphere of action are wide.
The NO2092/91 " agricultural product organic production decree " promulgated according to European Union and the requirement of the U.S. " federal organic foodstuff production method " (OFPA), the standard of organic food is: original producton location is without any pollution.The soil of cultivating organic farm products should not use the agricultural chemicals of any chemical synthesis, fertilizer, feed, herbicide and auxin etc. in nearest 3 years; The agricultural chemicals of any chemical synthesis, fertilizer, feed, herbicide and auxin etc. are not used in production process; Do not use the food preservative of any chemical synthesis, interpolation Ji, artificial color in process and extract by organic molten Ji; The pollution of harmful chemical (bacteria remover, insecticide etc.) is not subject in storage, transportation; Requirement and the food service industry quality standard of state food health legislation must be met.
Summary of the invention
The object of this invention is to provide a kind of preservation method of the fresh Chinese chestnut Seed that shells.
The preservation method of the fresh Chinese chestnut Seed that shells provided by the present invention, comprises the steps:
1) by fresh Chinese chestnut Seed in concentration be 50mg/L-70mg/L ClO 2 solution in soak, after taking-up with clear water rinse, the fresh Chinese chestnut Seed after being sterilized;
2) by the fresh Chinese chestnut Seed after described sterilization in mass concentration be 0.01%-0.02% the nisin aqueous solution in soak, obtain soak after fresh Chinese chestnut Seed;
3) by the fresh Chinese chestnut Seed pack sealed storage after described immersion.
Said method step 1) in, described fresh Chinese chestnut Seed is by following two kinds of methods preparation:
Method one: first at the surperficial designated port of Chinese chestnut; Then will the Chinese chestnut of otch be had to put airing in the sun, regain Chinese chestnut in time when otch separates a little to both sides, shady and cool place places; Peel Chinese chestnut crust off from the opening part of Chinese chestnut again, obtain fresh Chinese chestnut Seed.
Method two: adopt Chinese chestnut to remove clothing sheller (China Academy of Agriculture Mechanization develops, ZL95101221.5), processing step is as follows: picking of raw material classification, charging de-stone sorts, the process of shell designated port, hot blast processing process, decorticate, shell and kernel is separated, and Li Ren screens.
Wherein hot blast processing treatment step is: the input and output material time interval of Chinese chestnut heat-treating machine (dryer) is adjusted to 40 ± 2 minutes, (Chinese chestnut actual heated time in dryer is about 30min), heat-treating machine hot blast temperature is adjusted to 50-65 DEG C.
Described Chinese chestnut is that surface is intact, nothing is rotted, without the fresh Chinese chestnut gone mouldy, nothing is germinateed.
The degree of depth of designated port described in method one is 0.2-0.3cm, avoids Chinese chestnut to hinder too dark as far as possible.
Airing described in method one necessarily selects the weather that air oxygen detrition, sunlight are fine, temperature is slightly high to carry out.
Said method step 1) in, the time of described immersion is 10-15min;
Said method step 2) in, the time of described immersion is 40-60min.
Said method step 2) in, described Chinese chestnut Seed is submerged in the described nisin aqueous solution completely, and generally, described in 1L, the nisin aqueous solution can soak 650-700g Chinese chestnut Seed.
Said method is in step 2) after, also comprise the step of being dried in the shade by Chinese chestnut Seed after immersion.
Described concrete operations of drying in the shade are: by the fresh Chinese chestnut Seed after described immersion below 35 degree, shady and cool place's blowing dries, and to Chinese chestnut Seed surface is anhydrous, obtains the Chinese chestnut Seed that dries in the shade.
Said method step 3) in, described pack sealed storage is: be placed in sealing bag by the fresh Chinese chestnut Seed after described immersion, humid control pipe is placed to maintain equilibrium humidity in described sealing bag 85% ~ 90% in described sealing bag, described sealing bag is sealed, carries out placement under room temperature and preserve.
Said method step 3) in, described pack is every packed 100g-120g.
Described humid control pipe is prepared by the method comprised the steps: punch on the tube wall of plastic tube; Size according to described plastic tube tailors sponge strip, makes it just in time can put into described plastic tube; Pull out after the sponge strip of tailoring is under water, after extruding moisture to moisture does not drip naturally, described sponge strip is put into plastic tube, wrapping sterilizing, obtains described humid control pipe.
Described sealing bag is the PE valve bag of one side 4, two-sided 8 thickness, or the PE valve bag of one side 0.04mm thickness.
Fresh Chinese chestnut Seed after described immersion, before carrying out pack sealed storage, also needs to screen, select the little or not damaged of wound, color and luster fresh, pack without the healthy Chinese chestnut Seed of brown stain.
The water used in said method operating process be drinking water, use sealing bag and plastic tube etc. all through sterilization processing.
The fresh Chinese chestnut Seed that shells prepared by said method also belongs to the protection domain of invention.
The shelf-life of the described fresh Chinese chestnut Seed that shells is normal temperature 25-30 days.
The present invention is by carrying out method for stripping shell exploration, the process of natural antiseptic agent nisin, carrying out spontaneous controlled-atmosphere process in conjunction with special type packet pack to Chinese chestnut, can preserve more than 30 days at normal temperatures with the fresh Chinese chestnut Seed of the inventive method process, healthy fruit reaches more than 90%.Instant invention overcomes uncooked chestnut difficulty to peel off, the uncooked chestnut benevolence after shelling is freshness very poor, does not have the defect of the product of this maturation in the market.
Detailed description of the invention
Below by specific embodiment, the present invention will be described, but the present invention is not limited thereto.
The experimental technique used in following embodiment if no special instructions, is conventional method; Reagent used in following embodiment, material etc., if no special instructions, all can obtain from commercial channels.
The nisin adopted in following embodiment is the product of Tianjin Imaster Biotechnology Co., Ltd., trade name nisin; The quick-acting effervescent tablet of the chlorine dioxide adopted is the product of Guangzhou Hua Xing Chemical Industry Science Co., Ltd, and commodity are called the quick-acting effervescent tablet of chlorine dioxide.
Embodiment 1
1, pretreatment of raw material
(1) raw material selection: select the fresh Chinese chestnut that surface is intact, rejects the Chinese chestnut of rotting, going mouldy, germinateing;
(2) otch: with the one side gently standardized osculum (degree of depth be 0.2-0.3cm) of pocket knife Chinese chestnut, be beneficial to the evaporation of moisture during airing, breach, try not Chinese chestnut to be hindered too dark;
(3) airing Chinese chestnut: the Chinese chestnut of otch is placed directly in airing under sunlight, when otch to both sides a little separately time regain Chinese chestnut in time, the of short duration placement in shady and cool place, treats peeling.
2, thimerosal configuration
The thimerosal preparation of 50mg/L: take 1 quick-acting effervescent tablet of chlorine dioxide in 2L soft water, stand-by after stirring and dissolving.
3, fresh-keeping liquid preparation
The fresh-keeping liquid preparation of 0.01%: take 0.1g nisin in 1L soft water, stirring and dissolving becomes suspension, stand-by.
4, Chinese chestnut is peeled off and soaking disinfection liquid
Chinese chestnut is peeled off: peel Chinese chestnut crust off from the opening part of Chinese chestnut, forbids damage Fruits in Chinese Chestnut surperficial.
With peeling off with the ClO dropping into 50mg/L fast
2in solution, after soaking 10min, take out and use clean water 2 times.
5, Preservation Treatment
Chinese chestnut Seed after cleaning is soaked 40min in the nisin aqueous solution of 0.01%.
6, dry in the shade
By the Chinese chestnut Seed after cleaning less than 35 degree, shady and cool locate blowing and dry, to Chinese chestnut Seed is surperficial anhydrous.Dry tack free just can must enter link, surface not drying can make Chinese chestnut increase probability of going mouldy in storage.
7, pack
(1) preparation of humid control pipe
The tube wall of 20ml plastic tube punches; Tailor sponge strip according to plastic tube size, make it just in time can put into plastic tube; Pull out after sponge is under water, after extruding moisture to moisture does not drip naturally, put into plastic tube, wrapping sterilizing, obtains humid control pipe;
(2) get one side 4, the PE valve bag of two-sided 8 thickness, the material of this bag is very crucial, can control moisture and carbon dioxide content;
(3) the selecting of Chinese chestnut Seed
Wear sterile gloves, Chinese chestnut of drying in the shade in aseptic selects again, select the little or not damaged of wound, color and luster fresh, pack without the healthy Chinese chestnut Seed of brown stain;
(4) pack of Chinese chestnut
First humid control pipe is put into bag, by in the clean freshness protection package of the careful free of contamination loading of Chinese chestnut Seed that dries, every part of about 100g, pulls on valve bag sealing, by described humid control pipe, described valve bag inner equilibrium humidity is maintained 85% ~ 90%, at room temperature carry out placement storage.
8, to shell the Quality Detection of raw fresh chestnut kernel product
8.1 organoleptic detection
Sample is poured in clean ceramic whiteware dish, with the naked eye directly observe color and luster, form and impurity, smell its smell, taste flavour, result shows that the fresh Chinese chestnut Seed product that shells of above-mentioned preparation remains color and the local flavor of raw material, and color and luster presents golden yellow, mouthfeel is sweet crisp, has the distinctive flavour of Chinese chestnut raw material and fragrance.Acquired results is as shown in table 1.
Table 1. organoleptic detection result
In 8.2 storage periods, sense organ and microbiological indicator detect
Preceding method detects prepares the fresh Chinese chestnut Seed product of gained, detects indices, obtains its water content 48.13%, total plate count content is 2.3lgcfu/ml, after normal temperature places 20 days, detects indices, obtaining its water content is 46.24%, total plate count content is: 5.2lgcfu/ml, and product color keeps golden yellow, and mouthfeel is sweet crisp, there is the distinctive flavour of Chinese chestnut raw material and fragrance, form is intact, full, without atrophy; After normal temperature places 30 days, detect indices, obtaining its water content is 45.30%, and total plate count content is: 6.5lgcfu/ml, and product color keeps golden yellow, and mouthfeel is sweet crisp, and have the distinctive flavour of Chinese chestnut raw material and fragrance, form is intact, full, without wilting.
Result shows, this shells raw fresh chestnut kernel product after normal temperature places 30 days, and its color and luster, flavour and the index such as mouthfeel, shape have no significant change with just preparing compared with products obtained therefrom.
Claims (10)
1. shell the preservation method of fresh Chinese chestnut Seed, comprises the steps:
1) by fresh Chinese chestnut Seed in concentration be 50mg/L-70mg/L ClO 2 solution in soak, after taking-up with clear water rinse, the fresh Chinese chestnut Seed after being sterilized;
2) by the fresh Chinese chestnut Seed after described sterilization in mass concentration be 0.01%-0.02% the nisin aqueous solution in soak, obtain soak after fresh Chinese chestnut Seed;
3) by the fresh Chinese chestnut Seed pack sealed storage after described immersion.
2. method according to claim 1, is characterized in that: described method step 1) in, described fresh Chinese chestnut Seed is prepared by following method:
First at the surperficial designated port of Chinese chestnut; Then will the Chinese chestnut of otch be had to put airing in the sun, regain Chinese chestnut in time when otch separates a little to both sides, shady and cool place places; Peel Chinese chestnut crust off from the opening part of Chinese chestnut again, obtain fresh Chinese chestnut Seed.
3. method according to claim 2, is characterized in that: described Chinese chestnut is that surface is intact, nothing is rotted, without the fresh Chinese chestnut gone mouldy, nothing is germinateed.
4. the method according to any one of claim 1-3, is characterized in that: described method step 1) in, the time of described immersion is 10-15min.
5. the method according to any one of claim 1-4, is characterized in that: described method step 2) in, the time of described immersion is 40-60min.
6. the method according to any one of claim 1-5, is characterized in that: described method is in step 2) after, also comprise the step of being dried in the shade by Chinese chestnut Seed after immersion;
Described dry in the shade be operating as: by Chinese chestnut Seed after immersion less than 35 degree, shady and coolly locate blowing and dry, to Chinese chestnut Seed is surperficial anhydrous, obtain the Chinese chestnut Seed that dries in the shade.
7. the method according to any one of claim 1-6, it is characterized in that: described method step 3) in, described pack sealed storage is: be placed in sealing bag by the fresh Chinese chestnut Seed after described immersion, humid control pipe is placed to maintain equilibrium humidity in described sealing bag 85% ~ 90% in described sealing bag, described sealing bag is sealed, carry out placement under room temperature to preserve
Described pack is every packed 100g-120g.
8. method according to claim 7, is characterized in that: described humid control pipe is prepared by the method comprised the steps: punch on the tube wall of plastic tube; Size according to described plastic tube tailors sponge strip, makes it just in time can put into described plastic tube; Pull out after the sponge strip of tailoring is under water, after extruding moisture to moisture does not drip naturally, described sponge strip is put into plastic tube, wrapping sterilizing, obtains described humid control pipe.
9. the method according to any one of claim 1-8, it is characterized in that: the fresh Chinese chestnut Seed after described immersion is before carrying out pack sealed storage, also need to screen, select the little or not damaged of wound, color and luster fresh, pack without the healthy Chinese chestnut Seed of brown stain.
10. what method according to any one of claim 1-9 prepared shell fresh Chinese chestnut Seed, its shelf-life is normal temperature 25-30 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510987765.3A CN105532868A (en) | 2015-12-24 | 2015-12-24 | Preservation method of shelled fresh chestnut kernels |
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| CN201510987765.3A CN105532868A (en) | 2015-12-24 | 2015-12-24 | Preservation method of shelled fresh chestnut kernels |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771773A (en) * | 2019-09-24 | 2020-02-11 | 昭通市天麻研究院 | Compound treatment method for cold chain preservation of gastrodia elata |
| CN115843871A (en) * | 2023-01-10 | 2023-03-28 | 仲恺农业工程学院 | Color protection method for fresh Chinese chestnut |
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| CN101366413A (en) * | 2008-09-11 | 2009-02-18 | 陈登象 | Fresh-keeping process for chestnut |
| CN101698438A (en) * | 2009-10-29 | 2010-04-28 | 许庆华 | Method for manufacturing preservation, refrigeration and transport case for fruits and vegetables |
| CN101861892A (en) * | 2010-05-16 | 2010-10-20 | 粟学俐 | Chinese chestnut biological antistaling agent |
| CN102550660A (en) * | 2012-01-16 | 2012-07-11 | 山东省农业科学院农产品研究所 | Composite preservation method for prolonging preservation period of fresh chestnut kernels |
| CN103155975A (en) * | 2012-08-18 | 2013-06-19 | 河北栗源食品有限公司 | Castanea mollissima storage and preservation method |
| CN103876202A (en) * | 2014-02-11 | 2014-06-25 | 浙江工业大学 | Method for processing fresh castanea mollissima packaged products |
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2015
- 2015-12-24 CN CN201510987765.3A patent/CN105532868A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366413A (en) * | 2008-09-11 | 2009-02-18 | 陈登象 | Fresh-keeping process for chestnut |
| CN101698438A (en) * | 2009-10-29 | 2010-04-28 | 许庆华 | Method for manufacturing preservation, refrigeration and transport case for fruits and vegetables |
| CN101861892A (en) * | 2010-05-16 | 2010-10-20 | 粟学俐 | Chinese chestnut biological antistaling agent |
| CN102550660A (en) * | 2012-01-16 | 2012-07-11 | 山东省农业科学院农产品研究所 | Composite preservation method for prolonging preservation period of fresh chestnut kernels |
| CN102550660B (en) * | 2012-01-16 | 2013-03-27 | 山东省农业科学院农产品研究所 | Composite preservation method for prolonging preservation period of fresh chestnut kernels |
| CN103155975A (en) * | 2012-08-18 | 2013-06-19 | 河北栗源食品有限公司 | Castanea mollissima storage and preservation method |
| CN103876202A (en) * | 2014-02-11 | 2014-06-25 | 浙江工业大学 | Method for processing fresh castanea mollissima packaged products |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771773A (en) * | 2019-09-24 | 2020-02-11 | 昭通市天麻研究院 | Compound treatment method for cold chain preservation of gastrodia elata |
| CN115843871A (en) * | 2023-01-10 | 2023-03-28 | 仲恺农业工程学院 | Color protection method for fresh Chinese chestnut |
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