CN109259173A - 一种不易老化即食板栗仁及其制备方法 - Google Patents
一种不易老化即食板栗仁及其制备方法 Download PDFInfo
- Publication number
- CN109259173A CN109259173A CN201811226368.4A CN201811226368A CN109259173A CN 109259173 A CN109259173 A CN 109259173A CN 201811226368 A CN201811226368 A CN 201811226368A CN 109259173 A CN109259173 A CN 109259173A
- Authority
- CN
- China
- Prior art keywords
- chinese chestnut
- aging
- seed
- chestnut seed
- kernels
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 85
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 85
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 84
- 230000032683 aging Effects 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 10
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 10
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 8
- 239000003765 sweetening agent Substances 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 229920001202 Inulin Polymers 0.000 claims description 8
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 8
- 229940029339 inulin Drugs 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 230000035622 drinking Effects 0.000 claims description 5
- 210000003038 endothelium Anatomy 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 5
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- -1 sucrose fatty ester Chemical class 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 3
- 150000002148 esters Chemical class 0.000 claims 1
- 150000004665 fatty acids Chemical class 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 18
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000002864 food coloring agent Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 241001070941 Castanea Species 0.000 description 5
- 235000014036 Castanea Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000002386 leaching Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 244000136475 Aleurites moluccana Species 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000598860 Garcinia hanburyi Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 235000011609 Pinus massoniana Nutrition 0.000 description 1
- 241000018650 Pinus massoniana Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000011260 aqueous acid Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940117709 gamboge Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 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
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
Landscapes
- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供了一种不易老化即食板栗仁,该板栗仁配料的组分和各组分的质量份为去衣板栗仁65~70份、甜味剂0.25~1份、乳化剂0.04~0.06份,其制备工艺步骤包括护色、酶解、煮制、包装、杀菌、冷却。本发明所述方法具有生产工艺简单、最大限度保留原料风味和营养、有效提高产品抗老化性等特点;采用该方法制备的即食板栗仁色泽金黄、风味突出、香甜可口、不易老化,且不含任何人工合成色素、香精和防腐剂。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种不易老化即食板栗仁及其制备方法。
背景技术
板栗仁具有较高营养与保健价值,含有碳水化合物、蛋白质、多种维生素和矿物质以及功能性低聚糖等,具有益气健脾、补肾健腰、强筋活血、提高视力、保护牙齿、提高免疫力等功能。
目前,市售即食板栗仁普遍存在褐变、老化严重等问题,对产品品质及口感影响很大。由于板栗仁直链淀粉含量较高,加热糊化后容易回生老化,导致产品***,口感变差。此外,板栗仁还易发生褐变。以上两点严重影响即食板栗仁的感官质量和营养价值。
目前,在相关专利、期刊和书籍资料中关于即食板栗仁方面的内容主要以创新产品配方和改进加工工艺为主。申请号为201610672112.0公开了一种可以长时间保存的即食熟制板栗仁的加工工艺,该工艺主要步骤包括板栗处理、烘烤、包装和杀菌。所述烘烤是指将开口后的板栗放入220~240℃的烤箱中烘烤3~5分钟,取出后在板栗降温前,将板栗放入质量浓度为0.6%的藤黄酸水溶液中浸泡5~8分钟,取出沥干水分后,放入270~300℃的烤箱中烘烤10~15分钟,剥壳去皮,再将上述所得板栗仁用质量浓度为0.5%的马尾松针浸提液涂抹在其表面,然后放入250~270℃的烤箱中烤制2~4分钟。该工艺不仅存在对设备要求高、能耗高,加工步骤繁琐等欠缺,而且多次高温烘烤促进了板栗褐变,造成板栗中风味物质的损失严重。
申请号为201010116767.2公开了一种即食板栗仁的生产工艺,主要工艺过程为原料筛选、分级、去外皮、漂烫去内皮、速冻及解冻、浸糖、蒸制糊化、包装、杀菌。此法主要从原料选择入手,筛选高含水率、低淀粉、还原糖含量低于1.5%的板栗原料制作即食板栗仁,以此减少高温处理过程中产生的褐变物质,减缓贮藏过程中的老化问题,故不适用于所有的板栗品种,方法有效性受到限制;漂烫后进行速冻对板栗仁细胞结构有很大影响,可能导致细胞失水严重,而且速冻及解冻工艺还使该种即食板栗仁的生产具有耗时长、工艺复杂、对生产设备要求高等欠缺;此外,浸糖时使用了高浓度的蔗糖溶液,产品不适合糖尿病患者和肥胖人群食用。
发明内容
本发明的目的在于克服现有技术的不足,提供一种不易老化即食板栗仁及其制备方法,该方法不仅生产工艺简单,生产成本低,而且可以最大限度地保留板栗仁的色泽、风味和营养,同时可明显提高即食板栗仁的抗老化性能。采用该方法制备的即食板栗仁色泽金黄、风味突出、香甜可口、不易老化。
一种不易老化即食板栗仁,其特征在于该板栗仁配料的组分和各组分的质量份为去衣板栗仁65~70份、甜味剂0.25~1.0份、乳化剂0.04~0.06份;
其制备工艺步骤包括护色、酶解、煮制、包装、杀菌、冷却,其中所述酶解是将经过护色处理的板栗仁放入其质量6~9倍的饮用纯净水中,其中含有板栗仁质量的0.6%~0.8%的高温a-淀粉酶,于90~95℃下保持40~60 min,捞出后用纯净水漂洗2~3次,得到酶解板栗仁;所述煮制是将酶解板栗仁放入添加甜味剂、乳化剂的溶液中,于65~70℃下保持6~10 min后捞出。
上述技术方案中,所述护色是将带内皮的板栗仁浸泡在其质量为5~8倍的护色液中,于95~100℃下保持5~10 min。
上述技术方案中,所述杀菌是将经过真空包装的煮制板栗仁于108~115℃下保持15~20 min。
上述技术方案中,所述甜味剂为低聚果糖、菊粉中的至少一种。
上述技术方案中,所述乳化剂为单脂肪酸甘油酯、蔗糖脂肪酸酯中的任何一种。
上述技术方案中,所述护色液中含有质量浓度为0.1%~0.2%的柠檬酸、0.1%~0.3%的亚硫酸氢钠和0.3%~0.5%的氯化钠。
与现有技术相比,本发明具有以下有益效果:
1、本发明提供了不易老化即食板栗仁及其制备方法,该方法中采用高温a-淀粉酶适度水解板栗中的淀粉,使其水解为不易老化的糊精和低聚糖,抑制了因淀粉的存在而出现的板栗老化回生现象,这样不仅可明显提高即食板栗仁的贮藏稳定性,而且能最大限度保留板栗原有的风味和营养。
2、本发明的不易老化即食板栗仁中添加了低聚果糖、菊粉中的至少一种。二者都是水溶性膳食纤维,作为甜味剂具有甜味纯正、能值低的特点,作为益生元都具有促进肠道益生菌生长、改善肠道菌丛等功能。此外,低聚果糖和菊粉还具有明显的抑制淀粉回生的作用,是理想的抗老化剂。配合使用既能改善产品滋味,强化其营养,与主料板栗益气健脾的保健作用相得益彰,还能抑制板栗的老化,使产品口感软硬适中,细腻甜糯。
本发明方法的生产工艺简单,生产设备投入少,生产周期短,生产成本低,易于工业化生产。
具体实施方式
以下通过实例对本发明所述即食板栗仁及其制备方法作进一步说明。
实施例1
本实施例中,所述即食板栗仁配料时的组分及各组分的质量为去衣板栗仁65 kg、低聚果糖0.25 kg、单脂肪酸甘油酯0.04 kg;
其制备工艺步骤如下:
(1)护色
将67.84 kg带内皮的板栗仁浸泡在339.20 kg(其质量5倍)的护色液(该护色液中含有质量浓度为0.1%的柠檬酸、0.1%的亚硫酸氢钠、0.3%的氯化钠)中,于95℃下保持10 min;
(2)酶解
将步骤(1)得到的去衣板栗仁65 kg放入其质量6倍的饮用纯净水中,其中含有板栗仁质量的0.6%的高温a-淀粉酶,于90℃下保持60 min,捞出后用纯净水漂洗3次,得到酶解板栗仁;
(3)煮制
将步骤(2)得到的板栗仁放入添加低聚果糖0.25 kg、单脂肪酸甘油酯0.04 kg的溶液中,于65℃状态下保持10 min后捞出;
(4)包装、杀菌、冷却
将经过真空包装后的煮制板栗仁于108℃下保持20 min,取出后迅速用冷水冷却,即得到不易老化即食板栗仁。
实施例2
本实施例中,所述即食板栗仁配料时的组分及各组分的质量为去衣板栗仁68 kg、菊粉0.5 kg、蔗糖脂肪酸酯0.05 kg;
其制备工艺步骤如下:
(1)护色
将70.97 kg带内皮的板栗仁浸泡在425.82 kg(其质量6倍)的护色液(该护色液中含有质量浓度为0.15%的柠檬酸、0.2%的亚硫酸氢钠、0.4%的氯化钠)中,于98℃下保持7 min;
(2)酶解
将步骤(1)得到的去衣板栗仁68 kg放入其质量8倍的饮用纯净水中,其中含有板栗仁质量的0.7%的高温a-淀粉酶,于93℃下保持50 min,捞出后用纯净水漂洗3次,得到酶解板栗仁;
(3)煮制
将步骤(2)得到的板栗仁放入添加菊粉0.5 kg、蔗糖脂肪酸酯0.05 kg的溶液中,于67℃下保持8 min后捞出;
(4)包装、杀菌、冷却
将经过真空包装后的煮制板栗仁于110℃下保持17 min,取出后迅速用冷水冷却,即得到不易老化即食板栗仁。
实施例3
本实施例中,所述即食板栗仁配料时的组分及各组分的质量为去衣板栗仁70 kg、低聚果糖0.5 kg、菊粉0.5 kg、单脂肪酸甘油酯0.06 kg;
其制备工艺步骤如下:
(1)护色
将73.05 kg带内皮的板栗仁浸泡在584.40 kg(其质量8倍)的护色液(该护色液中含有质量浓度为0.2%的柠檬酸、0.3%的亚硫酸氢钠、0.5%的氯化钠)中,于100℃下保持5 min;
(2)酶解
将步骤(1)得到的去衣板栗仁70 kg放入其质量9倍的饮用纯净水中,其中含有板栗仁质量的0.8%的高温a-淀粉酶,于95℃下保持40 min,捞出后用纯净水漂洗3次,得到酶解板栗仁;
(3)煮制
将步骤(2)得到的板栗仁放入添加低聚果糖0.25 kg、菊粉0.25 kg、单脂肪酸甘油酯0.06 kg的溶液中,于70℃下保持6 min后捞出;
(4)包装、杀菌、冷却
将经过真空包装后的煮制板栗仁于115℃下保持15 min,取出后迅速用冷水冷却,即得到不易老化即食板栗仁。
Claims (6)
1.一种不易老化即食板栗仁,其特征在于该板栗仁配料的组分和各组分的质量份为去衣板栗仁65~70份、甜味剂0.25~1.0份、乳化剂0.04~0.06份;
其制备工艺步骤包括护色、酶解、煮制、包装、杀菌、冷却,其中所述酶解是将经过护色处理的板栗仁放入其质量6~9倍的饮用纯净水中,其中含有板栗仁质量的0.6%~0.8%的高温a-淀粉酶,于90~95℃下保持40~60 min,捞出后用纯净水漂洗2~3次,得到酶解板栗仁;所述煮制是将酶解板栗仁放入添加甜味剂、乳化剂的溶液中,于65~70℃下保持6~10 min后捞出。
2.根据权利要求1所述不易老化即食板栗仁,其特征在于所述护色是将带内皮的板栗仁浸泡在其质量为5~8倍的护色液中,于95~100℃下保持5~10 min。
3.根据权利要求1所述不易老化即食板栗仁,其特征在于所述杀菌是将经过真空包装的煮制板栗仁于108~115℃下保持15~20 min。
4.根据权利要求1所述不易老化即食板栗仁,其特征在于所述甜味剂为低聚果糖、菊粉中的至少一种。
5.根据权利要求1所述不易老化即食板栗仁,其特征在于所述乳化剂为单脂肪酸甘油酯、蔗糖脂肪酸酯中的任何一种。
6.根据权利要求2所述不易老化即食板栗仁,其特征在于所述护色液中含有质量浓度为0.1%~0.2%的柠檬酸、0.1%~0.3%的亚硫酸氢钠和0.3%~0.5%的氯化钠。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811226368.4A CN109259173A (zh) | 2018-10-22 | 2018-10-22 | 一种不易老化即食板栗仁及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811226368.4A CN109259173A (zh) | 2018-10-22 | 2018-10-22 | 一种不易老化即食板栗仁及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109259173A true CN109259173A (zh) | 2019-01-25 |
Family
ID=65193115
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811226368.4A Pending CN109259173A (zh) | 2018-10-22 | 2018-10-22 | 一种不易老化即食板栗仁及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109259173A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112515106A (zh) * | 2020-11-30 | 2021-03-19 | 周亮 | 一种毛豆、花生、板栗仁复合风味小吃及制作方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101011160A (zh) * | 2007-01-12 | 2007-08-08 | 华南农业大学 | 一种防炒板栗老化的水溶液及其应用 |
CN101028114A (zh) * | 2007-04-09 | 2007-09-05 | 战丁恺 | 一种板栗增甜软化的制备方法及其应用 |
US20080138476A1 (en) * | 2005-07-26 | 2008-06-12 | Cj Cheiljedang Corp. | Preparation Method of Retort Roast Chestnuts Using Far Infrared Ray Thawing |
CN105212161A (zh) * | 2014-06-24 | 2016-01-06 | 吴朝芳 | 一种板栗食品加工工艺 |
-
2018
- 2018-10-22 CN CN201811226368.4A patent/CN109259173A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080138476A1 (en) * | 2005-07-26 | 2008-06-12 | Cj Cheiljedang Corp. | Preparation Method of Retort Roast Chestnuts Using Far Infrared Ray Thawing |
CN101011160A (zh) * | 2007-01-12 | 2007-08-08 | 华南农业大学 | 一种防炒板栗老化的水溶液及其应用 |
CN101028114A (zh) * | 2007-04-09 | 2007-09-05 | 战丁恺 | 一种板栗增甜软化的制备方法及其应用 |
CN105212161A (zh) * | 2014-06-24 | 2016-01-06 | 吴朝芳 | 一种板栗食品加工工艺 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112515106A (zh) * | 2020-11-30 | 2021-03-19 | 周亮 | 一种毛豆、花生、板栗仁复合风味小吃及制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100435657C (zh) | 一种提高蔬菜纸综合性能的方法 | |
CN102763823B (zh) | 一种荞麦薯片及其制作方法 | |
CN102524691B (zh) | 一种胡柚脆片的制作方法 | |
CN106615575B (zh) | 一种无硫无糖珍珠李果脯的加工方法 | |
CN104886327A (zh) | 一种茭白脯的制作方法 | |
CN105595287A (zh) | 无添糖坚果仁产品及其加工方法 | |
CN103110073A (zh) | 蔬菜汁粉条及其制备方法 | |
CN105076637A (zh) | 一种猕猴桃果脯的加工方法 | |
CN101375700A (zh) | 无花果果脯及生产方法 | |
CN108077800A (zh) | 一种桂花醉蟹及其制备方法 | |
CN104382093B (zh) | 改善油炸鱼皮酥化口感的处理方法 | |
CN100591220C (zh) | 一种入口即化的蔬菜泥果冻的制作方法 | |
CN104585738A (zh) | 香酥平菇片的制作方法 | |
CN104323171A (zh) | 一种山药菊芋饼干的制作方法 | |
CN104351451A (zh) | 一种菊芋营养蜜饯的制作方法 | |
CN109259173A (zh) | 一种不易老化即食板栗仁及其制备方法 | |
CN103719940B (zh) | 鱼罐头的制备方法 | |
CN102835539B (zh) | 果糖低硫低糖果脯制备技术 | |
CN104757468A (zh) | 一种糖醋菊芋片的制作工艺 | |
CN105410765A (zh) | 一种即食薯的加工方法 | |
CN101715909A (zh) | 低糖甘薯酱及其制备方法 | |
CN102293309B (zh) | 糖马蹄的制作方法 | |
CN105104695A (zh) | 一种苹婆果脯的加工方法 | |
CN105266086A (zh) | 一种调味萝卜脯的制作方法 | |
CN104305201A (zh) | 一种糖醋白骨壤果实及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190125 |