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CN-121986918-A - Caramel chestnut powder and preparation method thereof

CN121986918ACN 121986918 ACN121986918 ACN 121986918ACN-121986918-A

Abstract

The invention belongs to the technical field of food processing, and particularly relates to caramel chestnut powder and a preparation method thereof. The preparation method of the caramel chestnut powder comprises the following steps of 1) cooking chestnut pulp with water until the pulp does not have hard cores to obtain cooked chestnut, 2) cooling the cooked chestnut, adding water to pulp to obtain chestnut pulp, 3) carrying out enzymolysis on the chestnut pulp by using medium-temperature alpha-amylase and then carrying out enzyme deactivation treatment, 4) concentrating the enzyme-deactivated pulp into chestnut concentrate pulp after the enzyme deactivation treatment is finished, stir-frying the chestnut concentrate pulp at 120-130 ℃ to obtain caramelized materials, and then drying and crushing the caramelized materials to obtain the caramelized chestnut powder. The caramel chestnut powder preparation method not only can keep the nutrition of chestnut and improve digestion and absorption rate, but also can form natural mellow burnt flavor, and can not generate harmful substances.

Inventors

  • ZHANG XINRONG
  • YIN LIMIN
  • WANG YUXIN
  • WANG BOYANG
  • ZHENG QIUYUN
  • LIU JIA

Assignees

  • 北京大学南昌创新研究院

Dates

Publication Date
20260508
Application Date
20260213

Claims (10)

  1. 1. The preparation method of the caramel chestnut powder is characterized by comprising the following steps of: 1) Boiling the chestnut pulp with water until the pulp has no hard core, and obtaining the chestnut after boiling; 2) Cooling the steamed chestnut obtained in the step 1), and pulping by adding water to obtain chestnut slurry; 3) Carrying out enzymolysis on the chestnut pulp obtained in the step 2) by using medium-temperature alpha-amylase, and then carrying out enzyme deactivation treatment; 4) And after the enzyme deactivation treatment is finished, concentrating the enzyme-deactivated slurry into chestnut concentrated slurry, stir-frying the chestnut concentrated slurry at 120-130 ℃ to obtain caramelized materials, and then drying and crushing the caramelized materials to obtain the caramelized chestnut powder.
  2. 2. The method for preparing caramel chestnut powder according to claim 1, wherein the mass ratio of chestnut pulp to water in step 1) is 1 (1-1.5); and/or, the cooking pressure in the step 1) is 0.1-0.12MPa, and the cooking time is 20-30min.
  3. 3. The method for preparing caramel chestnut powder according to claim 1 or 2, wherein the steamed chestnut in step 2) is cooled to 40-50 ℃; And/or the mass ratio of the water in the step 2) to the chestnut pulp in the step 1) is (1-2): 1; optionally, the step of adding water to pulp further comprises the step of sieving with a 100-120 mesh sieve after the step of adding water to pulp is finished.
  4. 4. The method for preparing caramel chestnut powder according to any one of claims 1 to 3, wherein the enzyme activity of the medium temperature alpha-amylase in step 3) is 2000-3000U/g; the addition amount of the medium-temperature alpha-amylase is 0.1% -0.3% of the mass of the chestnut pulp in the step 1).
  5. 5. The method for preparing caramel chestnut powder according to any one of claims 1 to 4, wherein the enzymolysis temperature in the step 3) is 60 to 70 ℃, the enzymolysis time is 60 to 80min, and the enzymolysis stirring rate is 50 to 80r/min; And 3) adjusting the pH value of the chestnut pulp to 6.0-7.0 by using citric acid or sodium carbonate before enzymolysis in the step 3).
  6. 6. The method for preparing caramel chestnut powder according to any one of claims 1 to 5, wherein the enzyme deactivation treatment temperature in the step 3) is 95 to 100 ℃ and the enzyme deactivation treatment time is 10 to 15min.
  7. 7. The method for preparing caramel chestnut powder according to any one of claims 1 to 6, wherein the concentration vacuum degree in the step 3) is 0.08 to 0.09MPa and the concentration temperature is 65 to 75 ℃; The solid content of the chestnut concentrated slurry is 60-70%.
  8. 8. The method for preparing caramel chestnut powder as claimed in any one of claims 1-6, wherein the parching time in step 3) is 20-40min; Optionally, the crushing step in the step 3) is finished and further comprises a step of sieving through a 100-120 mesh sieve.
  9. 9. Caramel chestnut powder, characterized in that it is prepared by the preparation method of caramel chestnut powder according to any one of claims 1-8.
  10. 10. The caramel chestnut powder according to claim 9, wherein the moisture content of the caramel chestnut powder is less than or equal to 6%, the starch hydrolysis degree is more than or equal to 25%, and the dietary fiber content in each 100g of caramel chestnut powder is more than or equal to 2.5g; And/or the content of acrylamide in the caramel chestnut powder is less than 0.3mg/kg.

Description

Caramel chestnut powder and preparation method thereof Technical Field The invention belongs to the technical field of food processing, and particularly relates to caramel chestnut powder and a preparation method thereof. Background The chestnut is rich in starch, protein, dietary fiber and various minerals, and is a traditional medicinal and edible food material. With the development of food industry, deep processed products of chestnut are increasingly abundant, wherein chestnut powder is widely applied to baking, brewing food and complementary food processing due to convenient eating and easy storage. The existing chestnut powder processing technology mostly adopts a process of directly drying and pulverizing or simply steaming and boiling the chestnut powder, and has the following defects that the chestnut starch is compact in structure and difficult to digest and absorb by human bodies after being directly pulverized, the chestnut powder is especially unsuitable for old people, children and people with weak digestion functions, the flavor of the product is single, the flavor of the chestnut is mostly light, the characteristic is lacking, the requirements of consumers on diversified flavors are difficult to meet, and the chestnut powder is easy to cause burnt flavor due to direct stir-frying at high temperature in part of the caramelization treatment process, the nutritional ingredient loss is serious, and meanwhile, harmful substances are easy to generate. In addition, sugar powder is directly added for stir-frying, and although the flavor of the caramel chestnut can be obtained, health risks can be brought. Therefore, development of a caramel chestnut powder preparation technology which can not only keep the nutrition of chestnut and improve the digestibility, but also form natural mellow burnt flavor becomes an urgent need in the current deep processing field of chestnut. Disclosure of Invention The invention aims to provide caramel chestnut powder and a preparation method thereof, wherein the preparation method of caramel chestnut powder not only can keep the nutrition of chestnut and improve the digestibility, but also can form natural mellow burnt flavor, and does not generate harmful substances. Solves the problems of low digestion and absorption rate, single flavor and easy burnt in the caramelization process of the prior chestnut powder, and obtains the caramel chestnut powder with balanced nutrition and unique flavor. The invention provides a preparation method of caramel chestnut powder, which comprises the following steps: 1) Boiling the chestnut pulp with water until the pulp has no hard core, and obtaining the chestnut after boiling; 2) Cooling the steamed chestnut obtained in the step 1), and pulping by adding water to obtain chestnut slurry; 3) Carrying out enzymolysis on the chestnut pulp obtained in the step 2) by using medium-temperature alpha-amylase, and then carrying out enzyme deactivation treatment; 4) And after the enzyme deactivation treatment is finished, concentrating the slurry after enzyme deactivation into chestnut, concentrating, stir-frying the concentrated slurry at 120-130 ℃ to obtain caramelized materials, and then drying and crushing the caramelized materials to obtain the caramelized chestnut powder. In some embodiments, the drying temperature in step 4) is 40-60 ℃ and the moisture content of the caramelized chestnut powder is less than or equal to 6%; In some embodiments, the mass ratio of chestnut pulp to water in step 1) is 1 (1-1.5); and/or, the cooking pressure in the step 1) is 0.1-0.12MPa, and the cooking time is 20-30min. In some embodiments, the cooking in step 1) is until the pulp has no hard core and is soft waxy. In some embodiments, the steamed chestnut of step 2) is cooled to 40-50 ℃; And/or the mass ratio of the water in the step 2) to the chestnut pulp in the step 1) is (1-2): 1; optionally, the step of adding water to pulp further comprises the step of sieving with a 100-120 mesh sieve after the step of adding water to pulp is finished. In some embodiments, the medium temperature alpha-amylase in step 3) has an enzyme activity of 2000-3000U/g; the addition amount of the medium-temperature alpha-amylase is 0.1% -0.3% of the mass of the chestnut pulp in the step 1). In some embodiments, the enzymolysis temperature in the step 3) is 60-70 ℃, the enzymolysis time is 60-80min, and the enzymolysis stirring speed is 50-80r/min; And 3) adjusting the pH value of the chestnut pulp to 6.0-7.0 by using citric acid or sodium carbonate before enzymolysis in the step 3). In some embodiments, the enzyme deactivation treatment temperature in step 3) is 95-100 ℃ and the enzyme deactivation treatment time is 10-15min. In some embodiments, the concentration vacuum in step 3) is 0.08-0.09MPa and the concentration temperature is 65-75 ℃; The solid content of the chestnut concentrated slurry is 60-70%. And 3) fully enriching the small molecular sugar generated by enzymoly