Optimization of Processing Technology of Chinese Chestnut Stuffing by Response Surface Methodology

¹ College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China
² Hebei Collaborative Innovation Center of Chestnut Industry, Qinhuangdao 066004, Hebei, China
³ Engineering Research Center of Chestnut Industry Technology, Ministry of Education, Qinhuangdao 066004, Hebei, China

^* Author for correspondence, E-mail: zhyhtsh@163.com

Abstract

[Objective] To enrich the variety of Chinese chestnut products, promote the transformation of Chinese chestnut raw materials and increase added value, we developed a Chinese chestnut stuffing method and optimized the compounding process in order to provide a reference for the industrial development of Chinese chestnut stuffing. [Method] The degree of Chinese chestnut ripening, Chinese chestnut particle size, job’s tear dosage, red bean dosage and date paste dosage were optimized through single-factor experiments; then orthogonal experiments were conducted for the dosage of job’s tear, red bean and date paste. The Box-Behnken experimental results were then analyzed by response surface method. [Results] Firstly, it was determined that when the Chinese chestnut was steamed to the fifth to seventh degree of ripeness and crushed to 4-6 mesh size, the optimal amount of job’s tear was 10 g/25 g chestnut, red bean 10 g/25 g chestnut, and red date paste was 6 g/25 g chestnut.. The results of the orthogonal experiment showed that the compounding effect was better with the barley dosage of 9 g/25 g chestnut, red bean 10 g/25 g chestnut and red date paste 7 g/25 g chestnut. Response surface analysis yielded the regression equation Y (sensory score) = 8.2-0.27χ1 -0.059χ2 +0.26χ3 -0.22χ1 χ2 +0.062χ1 χ3 -0.46χ2 χ3 -0.81χ12 -0.41χ22 - 0.32χ32. The model had a low coefficient of variation (CV= 0.023), indicating that the equations fit well with high confidence. [Conclusion] A better quality Chinese chestnut filling could be obtained by compounding diced chestnuts of five to seven minutes steam ripening and crushed in 4-6 mesh with job’s tear, red beans and date paste in the ratio of 8.96 g/25 g, 9.77 g/25 g 7.37 g/25 g respectively. The error between the theoretical value (8.32 points) and the experimental value (8.28 points) was small (0.48%), indicating the optimized parameters are accurate and have practical value.