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PROCESSING METHOD FOR PREVENTING CHESTNUT FROM BROWNING

机译:防止栗子变褐的加工方法

摘要

A processing method for preventing chestnut from browning is disclosed herein. The method includes following steps: sieving; treating under low temperature; treating with CO2 by keeping the chestnut in the environment of CO2 5-30%(volume),10-20℃ and relative humidity 85-95% for 2-20 days; smoking chestnut with ethylene or ethanol; removing shell and red skin; deactivating of enzyme by putting the chestnut kernel in the 80-100℃ food grade acidic liquid or 100-110℃ food grade acidic steam for 5-20 minutes and controlling pH of the liquid or steam at1-6, solidifying by putting the kernel in food grade basic liquid of pH 7-12 under 90-100℃ for 5-20 minutes; packing and sealing; sterilizing under high temperature, high pressure and counter pressure; cooling to normal temperature and storing.
机译:本文公开了一种防止栗子褐变的加工方法。该方法包括以下步骤:筛分;过筛。低温处理;将栗子置于CO 2 的环境中,使CO 2 处于5-30%(体积),10-20℃,相对湿度85-95%的环境中处理2- 20天;用乙烯或乙醇熏栗子;去除外壳和红色皮肤;将栗子仁放在80-100℃食品级酸性液体或100-110℃食品级酸性蒸汽中5-20分钟,然后将液体或蒸汽的pH值控制在1-6,然后将仁放入pH值为7-12的食品级碱性液体,在90-100℃下干燥5-20分钟;包装和密封;在高温,高压和反压下灭菌;冷却至常温并储存。

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