Research On The Retrogradation Of Chestnut Production And The Preparation Of Chestnut Resistant Starch

Chestnut with abundant nutrition and kinds of health protect function, is one of the most important dry fruit. The resource of chestnut is affluence, but the utilization ratio is low. The variety of production is single, the quality of production is low, the production is easy to become retrogradation, the storage time is short.These are the important factors to influence the development of china's chestnut industry. So it is important to china's chestnut industry that studied the retrogradation principle of chestnut, the measures to restrain the retrogradation and the preparation some new chestnut food which could restrain retrogradation.Baojidasheli and Taibaishanmaoli and their stir-frying product with sugar were studied in the research, the contents showed as following: To establishthe the method of enzymic hydrolysis chestnut starch, which could evaluated the retrogradation of chestnut.The principle of retrogradation of stir-frying chestnut with sugar and the factors which influence the principle. The measures to restrain the retrogradation and produced some new chestnut food which could restrain retrogradation.The preparation of chestnut resistant starch and the use of the resistant starch in food.The research on the method of enzymic hydrolysis chestnut starch to evaluated the resuscitation reshowed that the optimum reaction condition parameters of the liquefaction had been 99Uα-amylase /g starch at 40℃and pH 6.17 for115 min. Under this condition, the yield of dextrose could be 28.41%.At the above condition, bruising the whole chestnut then enzymolysised them, measured the Abs.According the Abs to evaluate the retrogradation of chestnut.The research on the principle of retrogradation of stir-frying chestnut with sugar and the factors which influence the principle showed that the originate hardness of Taibaishanmaoli was higher ,the scope of the change of hardness was broad, the retrogradation speed was great, the chang of retrogradation speed was equal. The hardness of Baojidasheli changed obviously in 24 hours, in the first 4 hours hardness rise quickly, 4 hours later the speed of hardness becomed moderated.The result of research on methods about chestnut retrogradation restraining showed that if we want to get a good result, we must break through traditional technical, shelling the raw chestnut, put them into the microwave oven and cooked them, then disposing them with saturated saccharose solution or frying, then finally made them into canning or bagging food, the production could efficiently restrain the retrogradation, and it was delicious and convenient.The result of research on produce of chestnut resistant starch and the use of the resistant starch in food showed that The content of resistant starch could be boosted from 1.54% to 14.84%, using cold and heat to Process the chestnut starch.. Put the RS into bread, steamed bread, biscuit and noodle, evaluate the food production, the result showed that at the dose of 5%, the RS had no influence on the sense quality of steamed bread and biscuit. It is possible to add to them into steamed bread and biscuit to rise these food's nutrition. The usage of RS in bread and noodle caused the descend of sense quality,we should further study how to use the RS into bread and biscuit.