Study On Chinese Chestnut Glutinous Rice Cake Microwave Puffing Technology

Chinese chestnut, a high nutritional value nuts food, which contains a lot of amyl pectin and high medicinal value. However, the storage of Chinese chestnut is difficult; also the deep processed goods made by Chinese chestnut are not industrial. So the Chinese chestnut could underutilization, caused a waste of Chinese chestnut resource while it goes on sale. At last, the development of Chinese chestnut deep processing products diversification, convenience and optimization is imminent.This paper mainly studies the optimization combination of Chinese chestnut protecting color, and the specific process technology of chestnut cake. The flour, glutinous rice flour and chestnut powder were used as the main materials. Then glutinous rice flour, flour, chestnut powder and potato starch were mixed to make puffed chestnut cake by microwave puffing. Firstly, single factor experiments were taken to study the effects on sensory quality of products. After that, the key factors experiments were optimized by using orthogonal experimental design to get optimal technological conditions. The data provide certain technical basis of for the deep processing production of Chinese chestnut and microwave fast food.The main results of the experiment are as follows:1. We designed the orthogonal test by discussing the effect of different color-preserving methods on the chestnut color affect. These color-preserving methods included blanching, protection solutions and microwave. Thereinto blanching had the most significant impact on color-preserving, followed by protection solutions and microwave. At last, the optimum technological condition was firstly blanched the Chinese chestnut 5 minutes at 80 ℃, then soaked in the 0.5 %Vc solution,5 minutes later get it out, Wiped it clean, took it into microwave oven 5 minutes by the power of 200W. We got the best color-preserving affects.2. The main experiments have been optimized using orthogonal design based on single factor experiment. We made the cake which had the highest volume expansion ratio, the chestnut powder and flour ratio was 6:4 while the cake embryo contained the initial water content of 20%. Also the hardness and brittleness reached the minimum of the cake which had brightness color and looseness flavor. While the chestnut powder, flour ratio and glutinous rice flour was 6:4:8, the volume expansion ratio was 2.8. While the initial slice depth was 2 mm, the volume expansion ratio was 2.9. At last, the optimum microwave combined experiment was puffed in microwave oven 100 seconds by the power of 520 W at the setting temperature of 150℃.3. Through the single factor gradient experiments, we added different proportions of starch. While added 7% potato starch we got the highest volume expansion ratio and brittleness product than added sweet potato starch and com starch. The hardness and brittleness of the best product were 2062.462 and 4.177.4. The best process was through firstly blanched the Chinese chestnut 5 minutes at 80 ℃, then soaked in the 0.5%Vc solution,5 minutes later get it out, Wiped it clean, took it into microwave oven 5 minutes by the power of 200W. Secondly, While the chestnut powder, flour ratio and glutinous rice flour was 6:4:8, the cake embryo contained the initial water content of 20%, added 7% potato starch, we got the best cake embryo. Thirdly, the optimum microwave combined experiment was puffed in microwave oven 100 seconds by the power of 520 W at the setting temperature of 150℃, the volume expansion ratio of product was 2.9 reached its maximum, also the product tasted the best.