CN103054096A - A biological fermented dark chestnut and a preparation method thereof - Google Patents
A biological fermented dark chestnut and a preparation method thereof Download PDFInfo
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Abstract
The present invention discloses biological fermented dark chestnuts and a preparation method thereof. The biological fermented dark chestnuts are characterized by being prepared via the following steps: first, immersing processed chestnuts in culture broth containing 3-5% of Saccharomyces cerevisiae per kg (weight ratio) of the culture broth, pulling the chestnuts out and draining the culture broth after an airtight slow fermentation at 25-33 DEG C for 60-72 hours, then placing the chestnuts in a stainless steel container to enable the fermentation of the chestnuts itself at a temperature of 85-95 DEG C and a humidity of 75-100%, and obtaining the biological fermented dark chestnuts after one week. Via further drying, vacuum packaging and sterilization of the product of the present invention, dark chestnut snack foods can be obtained, so that more people can freely purchase the snack foods. According to the invention, the products are simple in preparation method, easy to produce by industrial production, and cheap and fine, and can be popular in consumers.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of biofermentation blackboard chestnut and preparation method thereof.
Background technology
Chinese chestnut claims again chestnut, chestnut fruit, Da Li.Warm in nature, distinguish the flavor of sweet.Enter spleen, stomach, kidney channel.The traditional Chinese medical science thinks, Chinese chestnut has the effects such as nourishing stomach and spleen, the strong muscle of kidney tonifying, promoting blood circulation and hemostasis, can be used for that gastric disorder causing nausea is not eaten, dysentery, haematemesis, bleeding from five sense organs or subcutaneous tissue, has blood in stool, and that injury of tendon and muscle fracture is become silted up is swollen, pain, scrofula, the illnesss such as pyogenic infections." prescriptions worth thousand gold " recorded and narrated: " chestnut, kidney be fruit.Ephrosis should be eaten it." " food book on Chinese herbal medicine ": " kidney tonifying gas makes us anti-famine for main beneficial gas, thick stomach." content of carotenoid is higher in the chestnut, and therefore the well effect of anti-oxidant, pre-anti-cancer is arranged, and reduces in addition cholesterol, anti-tampon, and the effect that prevents virus, bacteria attack.The abundant unrighted acid of chestnut Mi Hanyou and vitamin, mineral matter can preventing hypertensions, coronary heart disease, artery sclerosis, osteoporosis diseases, also can be anti-ageing, promote longevity.Contain a large amount of pantothenic acid (Cobastabs in the chestnut
3), can lack the various symptoms that cause by supplemental treatment pantothenic acid.The mineral matter of chestnut Mi Suohan is very comprehensive, can be used for auxiliary treatment of prostatitis.That the contained carbohydrate of chestnut helps to eliminate is tired, regain one's strength, relieving asthma, have replenish qi to invigorate the spleen, the effect of Mangnolia officinalis stomach and intestine, can prevent functional disturbances of gastrointestinal tract.Chestnut is historical in the plantation in existing more than 2,000 year of China, and it is a kind of fragrant and sweet good fruit, also is a kind of good and cheap, polytrophic invigorant and tonic good medicine.Chestnut not only contains much starch, and the multiple nutritional components content such as protein, fat, B family vitamin is rich, energy preventing hypertension, coronary heart disease, artery sclerosis, osteoporosis diseases are excellent tonic products anti-ageing, that promote longevity, have the laudatory title of " kings of thousand fruits ".The deep process technology of China Chinese chestnut is still very weak at present, add that market product running level is not high, cause some Chinese chestnut producing regions to go out the cash sale difficulty, cause very large waste, injure the enthusiasm of many Li Nong, the Chinese chestnut product of China is still fried Chinese chestnut, meat burning Chinese chestnut as main take bright Chinese chestnut, sugar at present, and this compares with the overseas market product, has larger gap.Patent CN1484978A discloses " jujube chestnut series food and production method thereof ", and this invention is to make respectively jujube chestnut sauce, jujube chestnut, beverage, jujube chestnut mash, jujube chestnut paste, jujube chestnut sheet-like food take red date, chestnut, compound sugar, white granulated sugar as primary raw material; Patent CN1039950A discloses " producing the method for canned syrup Chinese chestnut "; CN101292753A discloses " liquor-saturated chestnut process technique ", its technique be with Li Ren with soaking in Chinese liquor liquor-saturated system, and then add in proportion white granulated sugar, honey, mature vinegar and continue to form liquor-saturated one week of system; CN101601482A discloses " a kind of processing method of Chinese chestnut leisure food ", and CN101878932A discloses " a kind of oil-fried chestnut processing technology ", and CN102488254A also discloses " manufacture craft of saline taste chestnut "; Can find out with regard to prior art, its processing method all be unable to do without the basic technology that boils, roasts, explodes, and can not fundamentally solve Chinese chestnut as trophism, convenience and the long shelf-life of leisure food, is difficult to form the competitiveness in market.
Summary of the invention
The object of the present invention is to provide a kind of biofermentation blackboard chestnut.
Another object of the present invention also is to provide a kind of preparation method of biofermentation blackboard chestnut.
For achieving the above object, the technical solution adopted in the present invention is:
A kind of biofermentation blackboard chestnut, it is characterized in that, it is realized by following measures: the clean Chinese chestnut of at first processing being handled well is immersed in per kilogram and contains the 3-5%(weight ratio) the cultivation and fermentation liquid of saccharomyces cerevisiae in, in the 25-33 ℃ of airtight to the greatest extent bacterium liquid of drop of pulling out after delaying to ferment 60-72 hour, then insert 85-95 ℃ of the inherent temperature of rustless steel container, under the humidity 75-100%, make Chinese chestnut self fermentation, after one week, get biofermentation blackboard chestnut.
Saccharomyces cerevisiae described above is for buying or market saccharomyces cerevisiae on sale in brewery.
A kind of preparation method of biofermentation blackboard chestnut is characterized in that comprising the steps:
(1) choose without small holes caused by worms, go rotten, even particle size, completely filled fruit Chinese chestnut dry, the old knot of shell are raw material;
(2) Chinese chestnut of choosing is immersed in contain the 2%(weight ratio) salt solution in, after soaking at room temperature 6-8 hour, pull out drop to the greatest extent saline solution and dry in the air dry to epidermis, with cutter cutting 0.5-1.0cm one osculum, for subsequent use;
(3) get the raw material that step (2) is chosen, be immersed in per kilogram and contain the 3-5%(weight ratio) the nutrient solution of saccharomyces cerevisiae in;
(4) stir gently 10 minutes after, airtight, maintain the temperature at 25-33 ℃ and delay to leave standstill cultivation and fermentation 60-72 hour;
(5) pull Chinese chestnut through the saccharomyces cerevisiae cultivation and fermentation out, put in the bamboo basket to the greatest extent bacterium liquid of drop;
(6) with above-mentioned drop to the greatest extent the Chinese chestnut of bacterium liquid after cultivation and fermentation pack in the rustless steel container, put fermenting cellar into;
(7) set the fermentation indoor temperature at 85-95 ℃, humidity under 75-100%, Chinese chestnut self was fermented after a week, namely get biofermentation blackboard chestnut.
The biofermentation blackboard chestnut of the present invention's preparation can after naturally cooling off, carry out vacuum exhaust to pack further through 1-2 hour drying and other treatment of 110 ℃ of lower bakings, enters boiling water sterilization 40min, makes instant type blackboard chestnut leisure food.
Beneficial effect of the present invention
(1) by fermentation by saccharomyces cerevisiae the nutriment of Chinese chestnut is effectively transformed, improve the content of amino acid and invert sugar, can effectively make chestnut starch be converted into sugared source, improve the total sugar content of Chinese chestnut, make it edible better to eat fragrant and sweet, the love appetite that increases the consumer is hoped.
(2) can effectively make Chinese chestnut protein generate mycoprotein through saccharomycetes to make fermentation, improve nutritive value, because saccharomycetic fermentation and metabolism, the B family vitamin has significantly raising, more can improve the effect of invigorating spleen and reinforcing stomach.
(3) product-specific investments of the present invention is few, and instant effect, the utmost point are suitable for the Chinese chestnut producing region gathers materials on the spot, and on the spot processing drives the development of Chinese chestnut deep processing industry, has extended economic fruit and has already planted chain, promotes the synchronized development of economic benefit and social benefit.
(4) sterilization processing of product of the present invention after fermentation, mummification and packing significantly prolongs the shelf-life of product, and through reserved sample observing, the preservation of product normal temperature can reach 18 months never degenerates, and this has created advantage for sale of product.
(5) product of the present invention can fundamentally solve as nature of leisure food through mummification, vacuum packaging and sterilization and popularized, make more people can arbitrarily buy consumption, can promote better the development of Chinese chestnut plantation industry, this product for tourism, field work person provides easily and carried, edible safety, can be lavish as leisure food one, also more can provide simultaneously and allay one's hunger and the replenishing of nutrition, promote the structural development of health of people diet.
(6) product processes of the present invention is simple, is easy to suitability for industrialized production, and good and cheap, can access consumer's welcome.
The specific embodiment
Embodiment 1
Choose without small holes caused by worms, go rotten, even particle size, completely filled fruit are dry, the Chinese chestnut of the old knot of shell, are immersed in and contain the 2%(weight ratio) salt solution in, after soaking at room temperature 6-8 hour, pull out drop to the greatest extent saline solution and dry in the air dry to epidermis, with cutter cutting 0.5-1.0cm one osculum, for subsequent use.
Embodiment 2
Getting embodiment 1 treated good Chinese chestnut is immersed in per kilogram and contains the 3%(weight ratio) the nutrient solution of saccharomyces cerevisiae in, after stirring gently 10 minutes, airtight, maintain the temperature at 25 ℃ and delay to leave standstill cultivation and fermentation after 72 hours, pull to the greatest extent bacterium liquid of drop out, pack in the rustless steel container, put fermenting cellar into, set the fermentation indoor temperature at 85 ℃, humidity at 75% time, make chestnut fruit self fermentation, after one week, get biofermentation blackboard chestnut.
Embodiment 3
Getting embodiment 1 treated good Chinese chestnut is immersed in per kilogram and contains the 5%(weight ratio) the nutrient solution of saccharomyces cerevisiae in, after stirring gently 10 minutes, airtight, maintain the temperature at 33 ℃ and delay to leave standstill cultivation and fermentation after 60 hours, pull to the greatest extent bacterium liquid of drop out, pack in the rustless steel container, put fermenting cellar into, set the fermentation indoor temperature at 90 ℃, humidity at 90% time, make chestnut fruit self fermentation, after one week, get biofermentation blackboard chestnut.
Embodiment 4
Getting embodiment 1 treated good Chinese chestnut is immersed in per kilogram and contains the 4%(weight ratio) the nutrient solution of saccharomyces cerevisiae in, after stirring gently 10 minutes, airtight, maintain the temperature at 30 ℃ and delay to leave standstill cultivation and fermentation after 65 hours, pull to the greatest extent bacterium liquid of drop out, pack in the rustless steel container, put fermenting cellar into, set the fermentation indoor temperature at 88 ℃, humidity at 100% time, make chestnut fruit self fermentation, after one week, get biofermentation blackboard chestnut.
Embodiment 5
Getting embodiment 1 treated good Chinese chestnut is immersed in per kilogram and contains the 4.5%(weight ratio) the nutrient solution of saccharomyces cerevisiae in, after stirring gently 10 minutes, airtight, maintain the temperature at 28 ℃ and delay to leave standstill cultivation and fermentation after 68 hours, pull to the greatest extent bacterium liquid of drop out, pack in the rustless steel container, put fermenting cellar into, set the fermentation indoor temperature at 95 ℃, humidity at 75% time, make chestnut fruit self fermentation, after one week, get biofermentation blackboard chestnut.
Embodiment 6
Getting embodiment 1 treated good Chinese chestnut is immersed in per kilogram and contains the 3.5%(weight ratio) the nutrient solution of saccharomyces cerevisiae in, after stirring gently 10 minutes, airtight, maintain the temperature at 26 ℃ and delay to leave standstill cultivation and fermentation after 70 hours, pull to the greatest extent bacterium liquid of drop out, pack in the rustless steel container, put fermenting cellar into, set the fermentation indoor temperature at 92 ℃, humidity at 100% time, make chestnut fruit self fermentation, after one week, get biofermentation blackboard chestnut.
Embodiment 7
Getting embodiment 1 treated good Chinese chestnut is immersed in per kilogram and contains the 5%(weight ratio) the nutrient solution of saccharomyces cerevisiae in, after stirring gently 10 minutes, airtight, maintain the temperature at 25 ℃ and delay to leave standstill cultivation and fermentation after 72 hours, pull to the greatest extent bacterium liquid of drop out, pack in the rustless steel container, put fermenting cellar into, set the fermentation indoor temperature at 95 ℃, humidity at 100% time, make chestnut fruit self fermentation, after one week, get biofermentation blackboard chestnut.
Claims (3)
1. a biofermentation blackboard is trembled, it is characterized in that, realize by following measures: the clean Chinese chestnut of at first processing being handled well is immersed in per kilogram and contains the 3-5%(weight ratio) the cultivation and fermentation liquid of saccharomyces cerevisiae in, in the 25-33 ℃ of airtight to the greatest extent bacterium liquid of drop of pulling out after delaying to ferment 60-72 hour, then insert 85-95 ℃ of the inherent temperature of rustless steel container, under the humidity 75-100%, make Chinese chestnut self fermentation, after one week, get biofermentation blackboard chestnut.
2. the preparation method of a kind of biofermentation blackboard chestnut according to claim 1 is characterized in that comprising the steps:
(1) choose without small holes caused by worms, go rotten, even particle size, completely filled fruit Chinese chestnut dry, the old knot of shell are raw material;
(2) Chinese chestnut of choosing is immersed in contain the 2%(weight ratio) salt solution in, after soaking at room temperature 6-8 hour, pull out drop to the greatest extent saline solution and dry in the air dry to epidermis, with cutter cutting 0.5-1.0cm one osculum, for subsequent use;
(3) get the raw material that step (2) is chosen, be immersed in per kilogram and contain the 3-5%(weight ratio) the nutrient solution of saccharomyces cerevisiae in;
(4) stir gently 10 minutes after, airtight, maintain the temperature at 25-33 ℃ and delay to leave standstill cultivation and fermentation 60-72 hour;
(5) pull Chinese chestnut through the saccharomyces cerevisiae cultivation and fermentation out, put in the bamboo basket to the greatest extent bacterium liquid of drop;
(6) with above-mentioned drop to the greatest extent the Chinese chestnut of bacterium liquid after cultivation and fermentation pack in the rustless steel container, put fermenting cellar into;
(7) set the fermentation indoor temperature at 85-95 ℃, humidity under 75-100%, Chinese chestnut self was fermented after a week, namely get biofermentation blackboard chestnut.
3. the preparation method of a kind of biofermentation blackboard chestnut according to claim 2, it is characterized in that: further through 1-2 hour drying and other treatment of 110 ℃ of lower bakings, after naturally cooling off, carry out vacuum exhaust to pack, enter boiling water sterilization 40min, make instant type blackboard chestnut leisure food.
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| CN104305080A (en) * | 2014-10-11 | 2015-01-28 | 徐州绿之野生物食品有限公司 | Method for rapidly preparing black garlic |
| CN104544346A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Preparation method and application of bio-fermented black castanea mollissima juice and powder |
| CN105146603A (en) * | 2015-09-23 | 2015-12-16 | 黑龙江省科学院 | Black chestnuts and preparing method thereof |
| CN109198010A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of Chinese chestnut Rong and preparation method thereof |
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| CN104544346A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Preparation method and application of bio-fermented black castanea mollissima juice and powder |
| CN105146603A (en) * | 2015-09-23 | 2015-12-16 | 黑龙江省科学院 | Black chestnuts and preparing method thereof |
| CN109198010A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of Chinese chestnut Rong and preparation method thereof |
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| CN103054096B (en) | 2014-03-05 |
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Effective date of registration: 20231227 Address after: No. 3 Industrial Park, South Side of Shanhai Avenue, Suyangshan Town, Pizhou City, Xuzhou City, Jiangsu Province, 221354 Patentee after: Xuzhou Xinyuan Biological Fermentation Technology Research Institute Co.,Ltd. Address before: 221300 east of Zaosi Road, suyangshan Town, Pizhou City, Xuzhou City, Jiangsu Province Patentee before: XUZHOU GREEN FIELD BIOLOGY Co.,Ltd. |