CN106578045B - Physical fresh-keeping method for Chinese chestnut - Google Patents
Physical fresh-keeping method for Chinese chestnut Download PDFInfo
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- CN106578045B CN106578045B CN201611063398.9A CN201611063398A CN106578045B CN 106578045 B CN106578045 B CN 106578045B CN 201611063398 A CN201611063398 A CN 201611063398A CN 106578045 B CN106578045 B CN 106578045B
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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
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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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
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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
- A23B9/10—Freezing; Subsequent thawing; Cooling
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Abstract
The invention discloses a physical preservation method of Chinese chestnuts, which solves the problems of insect damage, low nutritional value and the like of the Chinese chestnuts in the existing storage process. The fresh Chinese chestnut is refrigerated after being soaked, cleaned, drained, treated by high-pressure permeation, corona discharge treatment in a vacuum high-voltage electric field and vacuum packed, the volatilized mugwort gas shows an approximate supercritical state under a high-pressure condition, has strong permeation capability, can permeate into the Chinese chestnut to play an effective antibacterial and insecticidal role, and is treated by the corona discharge in the vacuum high-voltage electric field, so that the molecular structure of volatile components in the mugwort is broken, peculiar smell is further removed, the preservation period of the Chinese chestnut after the treatment is greatly prolonged, and the Chinese chestnut has good color, fragrance and taste.
Description
Technical Field
The invention belongs to the field of food preservation, and particularly relates to a physical preservation method for Chinese chestnuts.
Background
Chestnut (Castanea mollissima, chestnut, dried chestnut) is a plant of chestnut of fagaceae, is commonly found in mountain land and has been widely cultivated by manpower. The Chinese chestnut is high in nutritive value and sweet and fragrant, and contains 51-60% of starch, 5.7-10.7% of protein, 2-7.4% of fat, sugar, starch, crude fiber, carotene and vitamin A, B1、B2C and minerals such as calcium, phosphorus, potassium and the like, and the nutrient which can be absorbed and utilized by human bodies is up to 98 percent. Calculated on ten grains, the calorie is 204 calories, the fat content is less than 1 gram, and the fat content in the shelled fruits is the lowest. Chinese chestnut, also called chestnut, is a health product for nourishing and treating diseases. The traditional Chinese medicine believes that the chestnut is sweet and warm in nature and taste, and has the effects of nourishing the stomach, tonifying the spleen, tonifying the kidney, strengthening the waist, strengthening the muscles and bones, promoting blood circulation, stopping bleeding, diminishing swelling and the like. Meanwhile, semen Castaneae has effects on hypertension, coronary atherosclerotic heart disease, atherosclerosis, etcHas good prevention and treatment effects, and is beneficial to resisting aging and prolonging life when the old people eat the chestnuts regularly.
Nowadays, according to the nutritional characteristics of chestnuts, related researchers have developed various methods for keeping chestnuts fresh, such as: chinese patent application No. CN201410796407.X "an antistaling agent for storing and keeping fresh Chinese chestnut", Chinese patent application No. CN201410447773.4 "a processing method of instant Chinese chestnut", etc. The research contents are all fresh-keeping by using a chemical substance soaking treatment mode. However, the chemical immersion treatment inevitably involves a problem of food safety.
Disclosure of Invention
The invention aims to solve the technical problems and provides a physical preservation method for chestnuts, which is simple and reliable in process method, can preserve freshness and color for a long time, has good taste and high nutritive value, and does not have chemical reagent residues.
The physical fresh-keeping method of Chinese chestnut of the invention is, use the nearly supercritical state of mugwort essential oil gas to carry on the high-pressure osmosis treatment to the fresh Chinese chestnut first, then use the corona discharge treatment of high-voltage electric field to the Chinese chestnut, refrigerate after vacuum packaging finally.
The method specifically comprises the following steps:
(1) and soaking and cleaning: immersing fresh Chinese chestnuts in ultrapure water, removing impurities and dust on the surfaces of the Chinese chestnuts, and then carrying out ultrasonic treatment for 1-1.5 hours;
(2) and (3) draining: quickly draining the ultrasonically treated chestnuts under the conditions of light resistance and low temperature, and then filling the chestnuts into a high-pressure air chamber;
(3) and high-pressure permeation treatment: adding the mugwort essential oil into a heating chamber, promoting the volatilization of the mugwort essential oil at the constant temperature of 100-120 ℃, pumping the volatilized mugwort essential oil gas into a high-pressure gas chamber filled with Chinese chestnuts by using a high-pressure pump, pressurizing the high-pressure gas chamber and keeping the pressure at 8.8-12 MPa so that the density of the mugwort essential oil gas reaches 0.68-0.85 g/cm3The treatment time is 50-80 min;
(4) and vacuum high-voltage electric field corona discharge treatment: loading the chestnuts subjected to high-voltage osmosis treatment into a high-voltage electric field corona discharge device, and carrying out high-voltage electric field corona discharge treatment in a vacuum state;
(5) and (3) carrying out vacuum packaging on the chestnuts subjected to the corona discharge treatment by the high-voltage electric field, adding a deoxidizer, and refrigerating and preserving at 1-5 ℃.
In the step (2), after draining, air current blowing and stirring treatment is carried out, and drying is carried out for 30-50 min by using a mesh belt type air current dryer at the temperature of 30-50 ℃.
In the step (2), the low-temperature is controlled to be 1-10 ℃ during draining.
In the step (4), the high-voltage corona field strength is controlled to be 90-150 KV, and the treatment time is 12-18 h.
In the step (4), the vacuum degree is controlled to be 2000-2500 Pa.
In the step (4), the high-voltage electric field corona discharge device at least comprises a metal plate and discharge needles, the maximum tiled thickness of the Chinese chestnuts on the metal plate is 15-30 mm, the minimum distance between the discharge needles and the metal plate is 60-80 mm, and the distance between the discharge needles is 60-75 mm. In order to solve the problems in the prior art, the inventor conducts deep research on a physical preservation method of Chinese chestnuts, selects mugwort from a plurality of natural insecticidal plants, and utilizes volatilization of mugwort essential oil to play a role in bacteriostasis and disinsection, but the inventor finds that because Chinese chestnuts have thicker skins, the mugwort essential oil is difficult to permeate into the Chinese chestnuts only by common methods of fumigation, soaking and the like. In order to solve the problems, the inventor firstly utilizes a constant temperature environment to promote the volatilization of the artemisia argyi essential oil, and then makes the volatilized artemisia argyi gas show an approximate supercritical state under a high pressure condition, so that the artemisia argyi gas has extremely strong permeability, and can permeate into the Chinese chestnut to obtain an excellent bacteriostatic insecticidal effect, therefore, the Chinese chestnut can be shelled or not shelled in the pretreatment stage.
The mugwort has strong volatility, and the taste and the fragrance of the chestnuts are influenced because pungent taste is remained on the chestnuts, so that the problem is solved. Under the vacuum-pumping environment, on one hand, the effect of the high-voltage corona field can be enhanced, the peculiar smell can be further removed, and various problems caused by using the artemisia argyi essential oil are thoroughly solved.
The temperature for promoting the volatilization of the mugwort essential oil is preferably 100-120 ℃, and is not high enough, so that the mugwort essential oil is prevented from generating adverse chemical reaction due to high temperature; the selected pressure is 8.8-12 MPa, the pressure improvement not only puts higher requirements on the pressure resistance of equipment, but also can improve the loss of nutrient substances of Chinese chestnut products in the high-pressure permeation treatment process, and if the pressure is too low, the gas density of the mugwort essential oil can not reach 0.68-0.85 g/cm3An approximately supercritical state of (a); the selected high-pressure permeation time is 50-80 min, the high-pressure permeation time is not suitable to be too long, but the situation that the Chinese chestnut is in full contact with the nearly supercritical mugwort gas with extremely strong permeability so as to penetrate through the deep layer of the Chinese chestnut is met, and the insecticidal and bacteriostatic effects are ensured.
Further, preferably, after the drying in the step (2), air flow blowing and stirring treatment is carried out to reduce the moisture content on the surfaces of the Chinese chestnuts, so as to further inhibit the growth of microorganisms on the surfaces of the Chinese chestnuts, preferably, the air flow blowing and stirring treatment temperature is controlled to be 40-60 ℃, the Chinese chestnuts are dried for 40-60 min, the heat-sensitive nutritional ingredients are damaged due to overhigh temperature selection, and in order to meet the requirement of evaporation of external moisture on the surfaces of the Chinese chestnuts at higher temperature, the internal moisture is accelerated to migrate to the surfaces, so that the carried soluble ingredients are easily separated out on the surfaces, and the surfaces of the Chinese chestnuts are hardened; the time is not short enough, the time is not short enough to dry the surface of the Chinese chestnut, and the water content of the Chinese chestnut is preferably controlled to be less than 15%.
In the step (4), the high-voltage electric field corona discharge device is a commercially available product (produced by Shanghai Zhi encourage environmental protection science and technology Co., Ltd.), and at least comprises a metal plate and discharge needles vertically downward above the metal plate, the maximum spreading thickness of the Chinese chestnuts on the metal plate is preferably 15-30 mm, the distance between the discharge needles is 60-75 mm, and the minimum distance between the tips of the discharge needles and the metal plate is preferably 60-80 mm. The selected maximum spreading thickness and the distance between the tip of the discharge needle and the metal plate are not suitable to be selected too large, the too large distance has poor insect egg killing effect, and the time of high-voltage electric field corona discharge treatment is prolonged; the strength of the high-voltage corona field is 90-160 KV, the high-voltage corona field has excessively high corona discharge strength, higher requirements are provided for production conditions, the quality of the chestnut is also adversely affected, but the strength of the high-voltage corona field is below 90KV, and the effect of killing insect eggs is not obvious; too long time selection is not beneficial to controlling the production efficiency, long-time high-voltage electric field corona discharge treatment is not beneficial to maintaining the quality of the Chinese chestnuts, and too short time can affect the effect of killing the ova;
has the advantages that:
(1) the whole process does not use chemical substances for soaking treatment, thereby avoiding the problem of potential safety hazard of food caused by the chemical substances. (2) The mugwort essential oil is in an approximately supercritical state in the high-pressure permeation process, and the bacteriostatic and insecticidal effects are more remarkable than those of the mugwort essential oil fumigation treatment. (3) The ion beam generated in the corona discharge process is utilized to break the molecular structure of volatile components in the mugwort and also has obvious killing effect on worm eggs in the chestnut. The temperature of the materials is not increased in the corona discharge process, and the problem of peculiar smell of the final product caused by gas residue of the mugwort is solved by combining the vacuum-pumping environment. (4) The chestnuts prepared by the method can be refrigerated and preserved for more than 70 days at the temperature of 1-5 ℃, the color, the taste, the smell and the nutritional value are effectively guaranteed, and the method has wide market application prospect.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the specific embodiments.
Example 1
(1) And soaking and cleaning: immersing fresh Chinese chestnut in ultrapure water, removing impurities and dust on the surface of the Chinese chestnut, and then carrying out ultrasonic treatment for 1 h;
(2) draining, and air flow blowing and stirring treatment: quickly draining the processed chestnut away from light at a low temperature of 1 ℃, and drying for 30min by using a mesh belt type airflow dryer at a temperature of 30 ℃;
(3) and high-pressure permeation treatment: adding the mugwort essential oil into a heating chamber, promoting volatilization of the mugwort essential oil at a constant temperature of 100 ℃, pumping volatilized mugwort essential oil gas into a high-pressure gas chamber filled with Chinese chestnuts by using a high-pressure pump, pressurizing the high-pressure gas chamber, and ensuring that the pressure in the high-pressure gas chamber is 8.8MPa, wherein the mugwort essential oil gas has a density of 0.68-0.85 g/cm3The treatment time is 50 min;
(4) and vacuum high-voltage electric field corona discharge treatment: placing the Chinese chestnut on a metal plate in a high-voltage electric field corona discharge device, ensuring that the flat laying thickness is 15mm after sample loading, ensuring that the distance between the tip of a needle electrode and the metal plate is 60mm, ensuring the strength of the high-voltage corona field to be 90KV, and carrying out high-voltage electric field corona discharge treatment for 12h in a vacuum state to ensure the vacuum degree to be 2000-2500 Pa;
(5) and vacuum packaging: vacuum packaging the dried Chinese chestnut by using an aluminum foil bag, and putting a small bag filled with a Fe powder deoxidizer in the package according to the proportion of 1% (w/w);
(6) and cold storage: refrigerating and preserving at 1 deg.C.
Example 2
(1) And raw material pretreatment: peeling the shells and the inner skins of the Chinese chestnuts by using a Chinese chestnut peeling machine, and manually removing Chinese chestnuts with wormholes and mildewed;
(2) and soaking and cleaning: immersing the Chinese chestnut in ultrapure water, removing impurities and dust on the surface of the Chinese chestnut, and then carrying out ultrasonic treatment for 1 h;
(3) draining, and air flow blowing and stirring treatment: quickly draining the processed semen Castaneae at low temperature of 10 deg.C in dark place, and drying with mesh belt type pneumatic drier at 50 deg.C for 50 min;
(4) and high-pressure permeation treatment: adding the mugwort essential oil into a heating chamber, promoting volatilization of the mugwort essential oil at a constant temperature of 120 ℃, pumping volatilized mugwort essential oil gas into a high-pressure gas chamber filled with Chinese chestnuts by using a high-pressure pump, pressurizing the high-pressure gas chamber, and ensuring that the pressure in the high-pressure gas chamber is 12MPa, wherein the mugwort essential oil gas has a density of 0.68-0.85 g/cm3Approximately supercritical state ofThe processing time is 80 min;
(5) and vacuum high-voltage electric field corona discharge treatment: flatly paving the dried Chinese chestnuts in a metal plate, ensuring that the flatly paved thickness is 30mm after sample loading, ensuring that the distance between the tip of a needle electrode and the metal plate is 80mm, the high-voltage corona field strength is 150KV, and carrying out high-voltage electric field corona discharge treatment for 18h in a vacuum state, and ensuring that the vacuum degree is 2000-2500 Pa;
(6) and vacuum packaging: vacuum packaging the dried Chinese chestnut by using an aluminum foil bag, and putting a small bag filled with a Fe powder deoxidizer in the package according to the proportion of 1% (w/w);
(7) and cold storage: refrigerating and preserving at 1 deg.C.
Example 3
(1) And raw material pretreatment: peeling the shells and the inner skins of the Chinese chestnuts by using a Chinese chestnut peeling machine, and manually removing Chinese chestnuts with wormholes and mildewed;
(2) and soaking and cleaning: immersing the Chinese chestnut in ultrapure water, removing impurities and dust on the surface of the Chinese chestnut, and then carrying out ultrasonic treatment for 1 h;
(3) draining, and air flow blowing and stirring treatment: quickly draining the processed semen Castaneae at low temperature of 5 deg.C in dark place, and drying with mesh belt type pneumatic drier at 40 deg.C for 40 min;
(4) and high-pressure permeation treatment: adding the mugwort essential oil into a heating chamber, promoting volatilization of the mugwort essential oil at a constant temperature of 110 ℃, pumping volatilized mugwort essential oil gas into a high-pressure gas chamber filled with Chinese chestnuts by using a high-pressure pump, pressurizing the high-pressure gas chamber, and ensuring that the pressure in the high-pressure gas chamber is 10MPa, wherein the mugwort essential oil gas has a density of 0.68-0.85 g/cm3The treatment time is 65 min;
(5) and vacuum high-voltage electric field corona discharge treatment: flatly paving the dried Chinese chestnuts in a metal plate, ensuring that the flatly paved thickness is 20mm after sample loading, ensuring that the distance between the tip of a needle electrode and the metal plate is 70mm, the strength of a high-voltage corona field is 130KV, and carrying out high-voltage electric field corona discharge treatment for 15h in a vacuum state, and ensuring that the vacuum degree is 2000-2500 Pa;
(6) and vacuum packaging: vacuum packaging the dried Chinese chestnut by using an aluminum foil bag, and putting a small bag filled with a Fe powder deoxidizer in the package according to the proportion of 1% (w/w);
(7) and cold storage: refrigerating and preserving at 1 deg.C.
Comparative example 1: no addition of folium Artemisiae Argyi essential oil in high pressure osmosis
(1) And raw material pretreatment: peeling the shells and the inner skins of the Chinese chestnuts by using a Chinese chestnut peeling machine, and manually removing Chinese chestnuts with wormholes and mildewed;
(2) and soaking and cleaning: immersing the Chinese chestnut in ultrapure water, removing impurities and dust on the surface of the Chinese chestnut, and then carrying out ultrasonic treatment for 1 h;
(3) draining, and air flow blowing and stirring treatment: quickly draining the processed chestnut away from light at a low temperature of 1 ℃, and drying for 30min by using a mesh belt type airflow dryer at a temperature of 30 ℃;
(4) and high-pressure permeation treatment: loading 100g of Chinese chestnut into a high-pressure air chamber, and pressurizing the high-pressure air chamber to ensure that the pressure in the high-pressure air chamber is 8.8MPa, wherein the processing time is 50 min;
(5) and vacuum high-voltage electric field corona discharge treatment: flatly paving the dried Chinese chestnuts in a metal plate, ensuring that the flatly paved thickness is 15mm after sample loading, ensuring that the distance between the tip of a needle electrode and the metal plate is 60mm, the strength of a high-voltage corona field is 90KV, and carrying out high-voltage electric field corona discharge treatment for 12h in a vacuum state, and ensuring that the vacuum degree is 2000-2500 Pa;
(6) and vacuum packaging: vacuum packaging the dried Chinese chestnut by using an aluminum foil bag, and putting a small bag filled with a Fe powder deoxidizer in the package according to the proportion of 1% (w/w);
(7) and cold storage: refrigerating and preserving at 1 deg.C.
Comparative example 2: without using vacuum high-voltage electric field corona discharge treatment
(1) And raw material pretreatment: peeling the shells and the inner skins of the Chinese chestnuts by using a Chinese chestnut peeling machine, and manually removing Chinese chestnuts with wormholes and mildewed;
(2) and soaking and cleaning: immersing the Chinese chestnut in ultrapure water, removing impurities and dust on the surface of the Chinese chestnut, and then carrying out ultrasonic treatment for 1 h;
(3) draining, and air flow blowing and stirring treatment: quickly draining the processed chestnut away from light at a low temperature of 1 ℃, and drying for 30min by using a mesh belt type airflow dryer at a temperature of 30 ℃;
(4) and high-pressure permeation treatment: adding the mugwort essential oil into a heating chamber, promoting volatilization of the mugwort essential oil at a constant temperature of 100 ℃, pumping volatilized mugwort essential oil gas into a high-pressure gas chamber filled with Chinese chestnuts by using a high-pressure pump, pressurizing the high-pressure gas chamber, and ensuring that the pressure in the high-pressure gas chamber is 8.8MPa, wherein the mugwort essential oil gas has a density of 0.68-0.85 g/cm3The treatment time is 50 min;
(5) and vacuum packaging: vacuum packaging the dried red dates by using an aluminum foil bag, and placing a small bag filled with a Fe powder deoxidizer in the package according to the proportion of 1% (w/w);
(6) and cold storage: refrigerating and preserving at 1 deg.C.
Comparative example 3: using essential oil of folium Artemisiae Argyi without high pressure osmosis treatment
(1) And raw material pretreatment: peeling the shells and the inner skins of the Chinese chestnuts by using a Chinese chestnut peeling machine, and manually removing Chinese chestnuts with wormholes and mildewed;
(2) and soaking and cleaning: immersing the Chinese chestnut in ultrapure water, removing impurities and dust on the surface of the Chinese chestnut, and then carrying out ultrasonic treatment for 1 h;
(3) draining, and air flow blowing and stirring treatment: quickly draining the processed chestnut away from light at a low temperature of 1 ℃, and drying for 30min by using a mesh belt type airflow dryer at a temperature of 30 ℃;
(4) and (3) permeation treatment: adding 10ml folium Artemisiae Argyi essential oil into a heating chamber, promoting volatilization of folium Artemisiae Argyi essential oil at constant temperature of 100 deg.C, pumping volatilized folium Artemisiae Argyi gas into a high pressure chamber filled with 100g semen Castaneae by using a high pressure pump, not pressurizing the high pressure chamber, and treating for 50 min;
(5) and vacuum high-voltage electric field corona discharge treatment: placing the Chinese chestnut on a metal plate in a high-voltage electric field corona discharge device, ensuring that the flat laying thickness is 15mm after sample loading, ensuring that the distance between the tip of a needle electrode and the metal plate is 60mm, ensuring the strength of the high-voltage corona field to be 90KV, and carrying out high-voltage electric field corona discharge treatment for 12h in a vacuum state to ensure the vacuum degree to be 2000-2500 Pa;
(6) and vacuum packaging: vacuum packaging the dried Chinese chestnut by using an aluminum foil bag, and putting a small bag filled with a Fe powder deoxidizer in the package according to the proportion of 1% (w/w);
(7) and cold storage: refrigerating and preserving at 1 deg.C.
Comparative example 4: without using air-flow blowing treatment
(1) And raw material pretreatment: peeling the shells and the inner skins of the Chinese chestnuts by using a Chinese chestnut peeling machine, and manually removing Chinese chestnuts with wormholes and mildewed;
(2) and soaking and cleaning: immersing the Chinese chestnut in ultrapure water, removing impurities and dust on the surface of the Chinese chestnut, and then carrying out ultrasonic treatment for 1 h;
(3) and (3) draining: quickly draining the processed Chinese chestnut away from light at a low temperature of 1 ℃;
(4) and high-pressure permeation treatment: adding the mugwort essential oil into a heating chamber, promoting volatilization of the mugwort essential oil at a constant temperature of 100 ℃, pumping volatilized mugwort essential oil gas into a high-pressure gas chamber filled with Chinese chestnuts by using a high-pressure pump, pressurizing the high-pressure gas chamber, and ensuring that the pressure in the high-pressure gas chamber is 8.8MPa, wherein the mugwort essential oil gas has a density of 0.68-0.85 g/cm3The treatment time is 50 min;
(5) and vacuum high-voltage electric field corona discharge treatment: flatly paving the dried Chinese chestnuts in a metal plate, ensuring that the flatly paved thickness is 15mm after sample loading, ensuring that the distance between the tip of a needle electrode and the metal plate is 60mm, the strength of a high-voltage corona field is 90KV, and carrying out high-voltage electric field corona discharge treatment for 12h in a vacuum state, and ensuring that the vacuum degree is 2000-2500 Pa;
(6) and vacuum packaging: vacuum packaging the dried red dates by using an aluminum foil bag, and placing a small bag filled with a Fe powder deoxidizer in the package according to the proportion of 1% (w/w);
(7) and cold storage: refrigerating and preserving at 1 deg.C.
After the chestnuts prepared in examples 1 to 3 and comparative examples 1 to 4 were stored at 1 ℃ for 30 days, 3 samples were randomly selected from each example and removed from the aluminum foil pack, and 3 samples were sampled to measure browning degree, protein, total fat, total sugar, insect-repellent ratio, off-flavor and storage period.
TABLE 1 Experimental results of indexes associated with each of the cases of hulled chestnuts
Claims (4)
1. A physical fresh-keeping method of Chinese chestnut is characterized in that,
the method comprises the following steps:
(1) and soaking and cleaning: immersing fresh Chinese chestnuts in ultrapure water, removing impurities and dust on the surfaces of the Chinese chestnuts, and then carrying out ultrasonic treatment for 1-1.5 hours;
(2) and (3) draining: quickly draining the ultrasonically treated chestnuts under the conditions of light resistance and low temperature, and then filling the chestnuts into a high-pressure air chamber;
(3) and high-pressure permeation treatment: adding the mugwort essential oil into a heating chamber, promoting the volatilization of the mugwort essential oil at the constant temperature of 100-120 ℃, pumping the volatilized mugwort essential oil gas into a high-pressure gas chamber filled with Chinese chestnuts by using a high-pressure pump, pressurizing the high-pressure gas chamber and keeping the pressure at 8.8-12 MPa so that the density of the mugwort essential oil gas reaches 0.68-0.85 g/cm3The treatment time is 50-80 min;
(4) and vacuum high-voltage electric field corona discharge treatment: loading the chestnuts subjected to high-voltage permeation treatment into a high-voltage electric field corona discharge device, and performing high-voltage electric field corona discharge treatment in a vacuum state, wherein the strength of a high-voltage corona field is controlled to be 90-150 KV, the treatment time is 12-18 h, and the vacuum degree is controlled to be 2000-2500 Pa;
(5) and (3) carrying out vacuum packaging on the chestnuts subjected to the corona discharge treatment of the vacuum high-voltage electric field, adding a deoxidizing agent, and refrigerating and preserving at 1-5 ℃.
2. The physical fresh-keeping method of chestnuts according to claim 1, wherein in the step (2), the air current blowing treatment is performed after the draining, and the chestnuts are dried for 30 to 50 minutes by a mesh belt type air current dryer at a temperature of 30 to 50 ℃.
3. The physical fresh-keeping method of chestnuts according to claim 1 or 2, wherein in the step (2), the low temperature is controlled to be 1 to 10 ℃ when the chestnuts are drained.
4. The physical fresh-keeping method of chestnuts according to claim 1, wherein in the step (4), the high voltage electric field corona discharge device at least comprises a metal plate and discharge needles, the maximum spreading thickness of the chestnuts on the metal plate is 15-30 mm, the minimum distance between the discharge needles and the metal plate is 60-80 mm, and the distance between the discharge needles is 60-75 mm.
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