Process for processing bagged chestnuts
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Chestnut is a genus of the genus Fagaceae, which has been planted in China for more than 3,000 years. Currently cultivated in 26 provinces in China, the annual output is 600,000 tons, and the output accounts for about 1/3 of the total world production. Chestnut is one of the "woody foods" with high nutritional price. It contains sugar and starch 60g-70g per 100g, protein 5g-10g, fat 3g-7g, and contains a variety of vitamins, inorganic salts and unsaturated fatty acids, amino acid content It is 1.5 times higher than corn, flour, and rice. It is also rich in vitamin A, vitamin B1, vitamin B2, vitamin C, carotene, riboflavin, a small amount of phenolic substances, and calcium, phosphorus, iron, potassium and other minerals. Traditional medicine believes that chestnut has strong kidney, spleen, diarrhea, anti-cancer, hemostasis and other functions, modern medicine believes that the unsaturated fatty acids contained in chestnut have high blood pressure, coronary heart disease patients have nursed back to health effect. After chestnut harvest, it is easy to mold, water loss, worms and late germination, the loss rate is often more than 30%, bagged chestnut canned processing is an effective way to solve this problem. 1. Processing process of bagged chestnuts Raw material selection → Peeling and peeling → Color protection → Hardening → Draining the surface → Wrapping → Drying → Canned sugar filling → Vacuum packaging → Sterilization → Finished products. 2. Operational points (1) The selection of raw materials requires the selection of fresh, full-flavored, normal-flavored, non-worm-eaten, mold-free, and non-germinating chestnuts. (2) Peeling and peeling can be mechanically peeled for industrial production, and manual peeling can be used for a small amount of processing. Immediately after peeling, soak the chestnut in the color protection solution to avoid oxidative discolouration of the chestnut kernel. (3) Color protection chestnut browning is mainly divided into enzyme browning and non-enzymatic browning. In order to prevent browning, this process first treats the chestnut kernel as a passivating enzyme, and then uses a color protection solution to treat it. 1 passivation enzyme treatment. The peeled chestnut kernel was immediately put into hot water at 95°C-98°C for 3 minutes to kill the surface microorganisms and enzyme activity, and it was cooled immediately after blanching. Add 0.3% phytic acid, 0.3% ascorbic acid, 0.7% citric acid, and 1% sodium chloride to the passivation enzyme hot water and adjust the pH to 3 with phosphoric acid. The use of sub-cooling cooling, first with 50 °C -60 °C water cooling 1min, then cooled with room temperature water for 1min, then 0 °C cold water to make it fully cold. 2 color protection solution color protection. Put the cooled chestnut kernel into the color protection solution (color protection solution formula: 0.3% ascorbic acid, 0.7% citric acid, 0.3% phytic acid, 1% sodium chloride) and soak for 30 minutes. . (4) hardening the use of calcium chloride solution with a mass fraction of 0.15% for chestnut hardening treatment 5min, can reduce the cracking of fruit and mixed soup phenomenon. (5) Drying After the precooked chestnut, the surface of the chestnut juice is quickly washed with water, and the chestnut fruit surface moisture is dried at a temperature of 65°C. (6) Wrapping The treated chestnuts are soaked in a 1% solution of chitosan glacial acetic acid for 1 min-2 min, and placed in a tray at a temperature of 68°C-70°C for 8 minutes to 10 minutes to dry the surface. . (7) Filling sugar liquid with 1 sugar liquid. Generally, the sugar is heated in a sandwich pot and dissolved in a small amount of water to form a clear and thick syrup. The floating impurities above are filtered, and then the amount of water is added, and the sugar concentration is determined to be 45-50 degrees by a hand-held sugar meter. Added 0.02% EDTA-2Na as a color-protecting agent in the sugar solution, and boiled the sugar solution for use. 2 use high-temperature cooking bag filling and add sugar. (8) The vacuum packaging adopts 0.09 MPa pressure to seal the bag to ensure product quality. Packaging materials should be selected with good barrier properties, high mechanical strength, and heat-resistant packaging bags. (9) Sterilization Vacuum sterilization immediately after packaging, the sterilization method is to sterilize at a high temperature of 121°C for 25 minutes. (10) The finished product shall be stored in a room at a temperature of 25°C or more for 7 days. The quality inspection shall be satisfactory. No bagging or deterioration may be used as the finished product. 3. Product quality standards (1) Sensory index 1 Lilac orange, no discoloration, no turbidity, transparent sugar; 2 can maintain the original flavor of the chestnut fruit, moderate sweetness, no odor; 3 chestnut fruit size is basically the same The fruit is moderately soft and hard, and chestnut is not less than 70% of the clean quality; the sugar concentration is 50% in terms of refractometer. (2) Physicochemical indicators 1 The total number of bacteria is 150 or less, coliform bacteria is no more than 30/100g, and pathogenic bacteria cannot be detected. 2 The tin content should not exceed 200 mg/kg, copper should not exceed 10 mg/kg, and lead should not exceed 2 mg/kg.