阅读说明：本技术 一种板栗淀粉制作工艺 (Chinese chestnut starch preparation process ) 是由 陈楠 张先锋 于 2019-10-31 设计创作，主要内容包括：本发明公开了一种板栗淀粉制作工艺,通过脱壳脱皮、人工精选、打浆、漂洗、沉淀、脱水、烘干等处理来实现的。采用本发明的方法,获得的板栗淀粉一揉即散,不存在成团(坨)现象,有效提高了产品的质量。(The invention discloses a Chinese chestnut starch preparation process, which is realized by shelling and peeling, manual selection, pulping, rinsing, precipitation, dehydration, drying and other treatments. By adopting the method, the obtained Chinese chestnut starch is scattered after being kneaded, so that the phenomenon of conglobation (lump) does not exist, and the quality of the product is effectively improved.)

1. A Chinese chestnut starch preparation process is realized by the following steps:

(1) hulling and peeling: peeling the fresh picked Chinese chestnuts by a peeling machine;

(2) manual selection: manually selecting the chestnut kernels obtained by the step (1), selecting healthy chestnut kernels without mildew and browning, and primarily screening and removing impurities;

(3) pulping: putting the chestnut kernels obtained in the step (2) into a pulping machine, adding water, pulping into a pulp, filtering by adopting coarse gauze, and reserving the pulp for later use;

(4) rinsing: adding clear water into the Chinese chestnut pulp obtained by the treatment in the step (3), then stirring, and blowing away impurities floating on the water surface in time in a blowing manner;

(5) and (3) precipitation: precipitating the mixture obtained by the treatment in the step (4), and pouring out the clear liquid to obtain starch slurry;

(6) and (3) dehydrating: packaging the starch slurry obtained by the treatment in the step (5) in food-grade plastic bags one by one, fastening, wrapping the plastic bags with a layer of cotton cloth, fastening, embedding the plastic bags in firewood ash or plant ash which is burned in advance and has the temperature of 30-45 ℃, dehydrating, generally taking out the starch in one bag after 0.5-2 hours, removing the cotton cloth outside, rubbing with hands through the plastic bags, opening the plastic bags, pouring out the starch, and entering the next process;

(7) drying: and (4) feeding the starch obtained by the treatment in the step (6) into a dryer, and drying until the moisture content is lower than 3%.

2. The chestnut starch production process according to claim 1, wherein in the pulping step, the weight ratio of the added water is as follows: the Chinese chestnut kernels: water =1-3: 1.

3. The process for producing chestnut starch according to claim 1 or 2, wherein in the rinsing step, the air blowing is performed after the stirring and the standing for 1-2min, and after the rinsing step, the above clear water portion is removed after the standing for 5 min.

4. The process for preparing chestnut starch according to claim 3, wherein the above-mentioned precipitation is performed by centrifugation at a low temperature environment of 1-2 ℃ and a rotation speed of 500-.

5. The process for preparing chestnut starch according to claim 4, wherein in the dehydrating step, after the starch slurry is packed in a plastic bag, the starch slurry is compressed as flat as possible and then wrapped with a cotton cloth having a thickness of 0.1 to 0.2cm, and when the starch slurry is embedded in plant ash or wood ash, each bag of starch is wrapped with the plant ash or wood ash.

Technical Field

The invention relates to a chestnut starch preparation process, and belongs to the technical field of nut processing.

Background

The Chinese chestnut is a nut food, can supplement abundant carbohydrate, vitamin b, vitamin c, protein and other ingredients, can enhance the immunity of a body after being eaten, promotes intestinal peristalsis, can supplement abundant calcium ions, iron ions, manganese ions and other ingredients, and has high starch content (up to about 70 percent). With the development of diversified food types, various starch plants are processed into plant starch capable of being brewed, and the plant starch also comprises Chinese chestnut starch, and the Chinese chestnut starch is one of raw materials of various snack fillings besides being directly brewed and eaten by adding sugar.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a Chinese chestnut starch preparation process to obtain Chinese chestnut starch with good dispersity.

In order to achieve the purpose, the invention adopts the technical scheme that: a Chinese chestnut starch preparation process is realized by the following steps:

(1) hulling and peeling: peeling the fresh picked Chinese chestnuts by a peeling machine;

(2) manual selection: manually selecting the chestnut kernels obtained by the step (1), selecting healthy chestnut kernels without mildew and browning, and primarily screening and removing impurities;

(3) pulping: putting the chestnut kernels obtained in the step (2) into a pulping machine, adding water, pulping into a pulp, filtering by adopting coarse gauze, and reserving the pulp for later use;

(4) rinsing: adding clear water into the Chinese chestnut pulp obtained by the treatment in the step (3), then stirring, and blowing away impurities floating on the water surface in time in a blowing manner;

(5) and (3) precipitation: precipitating the mixture obtained by the treatment in the step (4), and pouring out the clear liquid to obtain starch slurry;

(6) and (3) dehydrating: packaging the starch slurry obtained by the treatment in the step (5) in food-grade plastic bags one by one, fastening, wrapping the plastic bags with a layer of cotton cloth, fastening, embedding the plastic bags in firewood ash or plant ash which is burned in advance and has the temperature of 30-45 ℃, dehydrating, generally taking out the starch in one bag after 0.5-2 hours, removing the cotton cloth outside, rubbing with hands through the plastic bags, opening the plastic bags, pouring out the starch, and entering the next process;

(7) drying: and (4) feeding the starch obtained by the treatment in the step (6) into a dryer, and drying until the moisture content is lower than 3%.

Preferably, in the above pulping step, the weight ratio of the added water is: the Chinese chestnut kernels: water =1-3: 1.

Preferably, in the rinsing step, the air blowing is performed after the stirring and the still standing for 1-2min, and after the rinsing once and the still standing for 5min, the clear water part above is poured off.

Preferably, the precipitation is performed by centrifugation in a low temperature environment, wherein the temperature of the low temperature environment is 1-2 ℃, and the rotation speed of the centrifugation is 500-.

Preferably, in the dehydration step, after the starch slurry is packed in a plastic bag, the plastic bag is flattened as much as possible, and then is wrapped with a cotton cloth with a thickness of 0.1-0.2cm, when the plastic bag is embedded in plant ash or wood ash, each bag of starch is ensured to be wrapped with the plant ash or the wood ash.

Compared with the prior art, the invention has the beneficial effects that:

1. by adopting the method, the obtained Chinese chestnut starch is scattered after being kneaded, so that the phenomenon of conglobation (lump) does not exist, and the quality of the product is effectively improved;

2. by adopting the method, the processing cost is low, the damage to the nutrient substances of the starch is small, and the product has thick chestnut fragrance due to the rich stacking of plant ash or firewood ash;

3. with the method of the invention, the starch loss is small (about 3%).

Detailed Description

The invention will now be further elucidated with reference to specific embodiments. It is not intended to limit the scope of the invention and any equivalent or similar arrangements that do not depart from the gist of the invention are intended to be within the scope of the invention.