阅读说明：本技术 一种原色高品质化板栗粉及其制备方法 (Primary-color high-quality chestnut powder and preparation method thereof ) 是由 周葵 张雅媛 游向荣 黄会玲 李明娟 卫萍 王颖 于 2020-05-28 设计创作，主要内容包括：本发明提供一种原色高品质化板栗粉的制备方法,属于食品加工技术领域。该方法括板栗去壳、去皮,切片、护色,打浆,均质,喷雾干燥的步骤；其中护色采用的护色液中含有质量分数为0.25％的柠檬酸亚锡二钠、质量分数为0.35％的EDTA-2Na、质量分数为0.30％的壳聚糖、质量分数为0.50％的L-半胱氨酸、质量分数为0.15％的柠檬酸；打浆过程中所用纯净水中添加有一定量的护色液；喷雾干燥的入口温度105-130℃。该方法采用多重护色剂控制氧化褐变、低温喷雾干燥,抑制板栗在制备过程中色泽的变化,显著提高板栗原料色泽保护程度,呈现一种高品质有光泽的淡黄色,且所得板栗粉的营养成分保持度高。(The invention provides a preparation method of primary-color high-quality chestnut powder, belonging to the technical field of food processing. The method comprises the steps of Chinese chestnut shelling, peeling, slicing, color protection, pulping, homogenizing and spray drying; wherein the color protecting liquid adopted by color protection contains disodium stannous citrate with the mass fraction of 0.25%, EDTA-2Na with the mass fraction of 0.35%, chitosan with the mass fraction of 0.30%, L-cysteine with the mass fraction of 0.50% and citric acid with the mass fraction of 0.15%; a certain amount of color protection liquid is added into the purified water used in the pulping process; the inlet temperature for spray drying was 105-130 ℃. The method adopts multiple color fixative to control oxidation browning and low temperature spray drying, inhibits color change of chestnut in preparation process, remarkably improves chestnut raw material color protection degree, presents high-quality glossy faint yellow, and has high nutrient content of chestnut powder.)

1. A method for preparing primary color high quality semen Castaneae powder comprises removing shell and peel of semen Castaneae, slicing, protecting color, pulping, homogenizing, and spray drying; the method is characterized by comprising the following specific requirements:

(1) slicing and color protection: directly cutting the peeled Chinese chestnut into Chinese chestnut kernel slices, and then soaking the Chinese chestnut kernel slices in color protection liquid, wherein the material-liquid ratio of the Chinese chestnut slices to the color protection liquid is 1: 2-3; the color protection liquid contains 0.25 percent of disodium stannous citrate, 0.35 percent of EDTA-2Na, 0.30 percent of chitosan, 0.50 percent of L-cysteine and 0.15 percent of citric acid; fishing out the chestnut slices after soaking, and leaving color protection liquid;

(2) pulping: according to the chestnut kernel slices: putting the chestnut kernel slices into a pulping machine for pulping according to the proportion of 1g to 7mL, wherein the color protection slurry consists of purified water and color protection liquid;

(3) homogenizing: comprises two times of homogenization, wherein the pressure of the first low-pressure homogenization is 25-28MPa, and the pressure of the second high-pressure homogenization is 38-45 MPa;

(4) and (3) drying: the Chinese chestnut powder is obtained by adopting a spray drying method, wherein the flow rate of a peristaltic pump is controlled to be 15-25mL/h, and the inlet temperature is controlled to be 105-.

2. The method for producing a raw-color high-quality chestnut flour according to claim 1, characterized in that: the volume ratio of the color protection liquid in the color protection slurry is not higher than 10%.

3. The method for producing a raw-color high-quality chestnut flour according to claim 1, characterized in that: the thickness of the chestnut kernel slices in the step (1) is 0.2-0.4 cm.

4. The method for producing a raw-color high-quality chestnut flour according to claim 1, characterized in that: the soaking time is 20-40 min.

5. A raw-color high-quality chestnut flour produced according to any one of claims 1 to 4.

[ technical field ] A method for producing a semiconductor device

The invention relates to the technical field of agricultural product processing, in particular to a preparation method of primary-color high-quality chestnut powder.

[ background of the invention ]

The Chinese chestnut is a common food, has unique flavor and certain medicinal value, can be mainly used for treating regurgitation, hematemesis, hematochezia and the like, and is a food for treating spleen and tonifying kidney. Chinese chestnut not only contains a large amount of starch, but also contains a plurality of nutrient components such as protein, fat, B vitamins and the like, and is called as the king of dried fruits. Fresh Chinese chestnut has high water content, vigorous metabolism, easy mildew and rot, and is worm-producing and water-loss-resistant, so the annual loss reaches 25-35% of the total output. In order to effectively utilize and improve the economic value of the Chinese chestnut, deep processing is imperative. At present, in China, Chinese chestnuts are often processed into products such as sugar fried chestnuts, canned sweet water chestnuts, chestnut soup, chestnut powder and the like except for fresh eating.

The color and luster is one of the most important sensory indexes of the chestnut powder, and directly influences the liking degree of consumers. At present, the commercial chestnut powder has dark color and low quality. Although some disclosed technologies adopt a color fixative to protect the color of the chestnut, most of the color fixatives are not deeply researched, the color fixative is simply treated by adopting the common color fixative, the color protection effect is not ideal, and in addition, the preparation is influenced by factors such as a curing process, temperature and the like, so that the heating time is too long, the browning is generated, and the color is still dark. For example, Chinese patent publication No. CN106387815A discloses a method for preparing instant chestnut powder by biological enzymolysis, which comprises the following steps: preparing Chinese chestnut pieces, protecting the color of the Chinese chestnut pieces, preparing Chinese chestnut pulp, performing enzymolysis on the Chinese chestnut pulp, deactivating enzyme of the Chinese chestnut pulp, homogenizing the Chinese chestnut pulp, drying the Chinese chestnut pulp, collecting and detecting. Wherein the color protection of the Chinese chestnut slices adopts a mixed solution of 0.4-0.8% by mass of citric acid solution, 0.02-0.06% by mass of L-cysteine and 0.03-0.07% by mass of glutathione solution; spray drying is adopted for drying the Chinese chestnut pulp, and the temperature of an air inlet of a spray dryer is 160-190 ℃. Although the method adopts the color protection liquid, the browning of the Chinese chestnut pulp can be prevented, but the color quality of the final product is not high, and the color is dark.

Therefore, a process method for preparing the chestnut powder with characteristics of chestnuts, bright yellow color and high nutrition retention degree is still lacked at present.

[ summary of the invention ]

The invention aims to: aiming at the existing problems, the method adopts multiple color fixatives to control oxidative browning and low-temperature spray drying, inhibits the color change of the Chinese chestnut in the preparation process, obviously improves the color protection degree of the Chinese chestnut raw material, presents high-quality glossy faint yellow, and has high maintenance of nutritional ingredients such as vitamin C, beta-carotene and the like.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a method for preparing primary color high quality semen Castaneae powder comprises removing shell and peel of semen Castaneae, slicing, protecting color, pulping, homogenizing, and spray drying; the specific requirements are as follows:

(1) slicing and color protection: directly cutting the peeled Chinese chestnut into Chinese chestnut kernel slices, and then soaking the Chinese chestnut kernel slices in color protection liquid, wherein the material-liquid ratio of the Chinese chestnut slices to the color protection liquid is 1: 2-3; the color protection liquid contains 0.25 percent of disodium stannous citrate, 0.35 percent of EDTA-2Na, 0.30 percent of chitosan, 0.50 percent of L-cysteine and 0.15 percent of citric acid; fishing out the chestnut slices after soaking, and leaving color protection liquid;

(2) pulping: according to the chestnut kernel slices: putting the chestnut kernel slices into a pulping machine for pulping according to the proportion of 1g to 7mL, wherein the color protection slurry consists of purified water and color protection liquid;

(3) homogenizing: comprises two times of homogenization, wherein the pressure of the first low-pressure homogenization is 25-28MPa, and the pressure of the second high-pressure homogenization is 38-45 MPa;

(4) and (3) drying: the Chinese chestnut powder is obtained by adopting a spray drying method, wherein the flow rate of a peristaltic pump is controlled to be 15-25mL/h, and the inlet temperature is controlled to be 105-.

In the present invention, it is preferable that the volume ratio of the color protection liquid in the color protection slurry is not higher than 10%.

In the present invention, preferably, the thickness of the chestnut kernel sheet in the step (1) is 0.2-0.4 cm.

In the present invention, the soaking time is preferably 20 to 40 min.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

1. the method adopts multiple color fixative disodium stannous citrate, EDTA-2Na, chitosan, L-cysteine and citric acid to mix according to a certain proportion for compounding, wherein the disodium stannous citrate and phenolic substances compete for oxygen, the pH value of a citric acid regulation system, the citric acid and the L-cysteine have an inhibition effect on polyphenol oxidase activity, the chitosan and the EDTA-2Na can generate stronger chelation with metal ions such as copper, iron and the like which aggravate browning so as to inhibit non-enzymatic browning, and the L-cysteine can also generate addition reaction with quinone compounds.

2. The invention further increases the color protection effect by adding a certain amount of color protection liquid in the pulping process, and adopts the technical scheme of low-temperature spray drying to inhibit the color change of the Chinese chestnut in the preparation process, maintain the color protection degree of the Chinese chestnut raw material, present a high-quality glossy faint yellow color, and obtain the Chinese chestnut powder with high maintenance degree of nutrient components such as vitamin C, beta-carotene and the like.

[ description of the drawings ]

FIG. 1 shows chestnut flour prepared in comparative experiment 2, group 1;

FIG. 2 shows chestnut flour from test 2 of comparative test 2;

FIG. 3 shows chestnut flour from test set 3 of comparative test 2;

FIG. 4 shows chestnut flour from test 4 of comparative test 2;

FIG. 5 shows chestnut flour from test 5 of comparative test 3;

FIG. 6 shows chestnut flour from test 6 of comparative test 3;

FIG. 7 shows chestnut flour from test 7 of comparative test 3;

FIG. 8 shows chestnut flour from test 8 of comparative test 3;

FIG. 9 shows chestnut flour from test set 9 of comparative test 3;

FIG. 10 shows chestnut flour from test 10 of comparative test 4;

FIG. 11 shows chestnut flour from test 11 of comparative test 4;

FIG. 12 shows chestnut flour from test 12 of comparative test 4;

FIG. 13 shows chestnut flour from test set 13 of comparative test 5;

FIG. 14 shows chestnut flour from test 14 of comparative test 5;

FIG. 15 shows chestnut flour from test 15 of comparative test 5.

[ detailed description ] embodiments

In order that the invention may be more clearly expressed, the invention will now be further described by way of specific examples.