CN103040037A - Fermented black chestnut leisure food and preparation method thereof - Google Patents
Fermented black chestnut leisure food and preparation method thereof Download PDFInfo
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- CN103040037A CN103040037A CN2012105822501A CN201210582250A CN103040037A CN 103040037 A CN103040037 A CN 103040037A CN 2012105822501 A CN2012105822501 A CN 2012105822501A CN 201210582250 A CN201210582250 A CN 201210582250A CN 103040037 A CN103040037 A CN 103040037A
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Abstract
The invention discloses fermented black chestnut leisure food and a preparation method thereof, relating to the field of food processing and aiming to provide the fermented black chestnut leisure food with high nutritional value, sweet taste, convenience for eating and long shelf life. The preparation method comprises the following steps of: fermenting processed chestnut for 8-10 days at 65-80 DEG C and at a humidity of 65-95% to obtain the fermented black chestnut; putting the fermented black chestnut into a drying box, and drying the fermented black chestnut for 1-1.5 hours at 100 DEG C; and cooling, performing vacuum exhausting, sealing, and sterilizing the fermented black chestnut for 35min to obtain the fermented black chestnut leisure food. The fermented black chestnut leisure food is sterilized after being fermented, dried and packaged, so that the shelf life of the fermented black chestnut leisure food is greatly prolonged; by the method, the leisure food, which is portable and safe to eat and can relieve hunger and supplement nutrition, can be provided for tourists and field workers; and the fermented black chestnut leisure food is popular in customers.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of fermented black Chinese chestnut leisure food and preparation method thereof.
Background technology
Chinese chestnut claims again chestnut, chestnut fruit, Da Li.Warm in nature, it is sweet to distinguish the flavor of.Enter spleen, stomach, kidney channel.The traditional Chinese medical science thinks that 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 auxiliary curing 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 that with regard to prior art its processing method all be unable to do without the basic technology that boils, roasts, explodes, can not fundamentally solve Chinese chestnut as trophism, convenience and the long shelf-life of leisure food, be difficult to form the competitiveness in market.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, provide a kind of and be of high nutritive value, taste is fragrant and sweet, instant, shelf-life limit for length's fermented black Chinese chestnut leisure food.
The object of the present invention is to provide a kind of fermented black Chinese chestnut leisure food.
Another object of the present invention also is to provide a kind of preparation method of fermented black Chinese chestnut leisure food.
For achieving the above object, the technical solution adopted in the present invention is:
A kind of fermented black Chinese chestnut leisure food: with treated good Chinese chestnut under 65-80 ℃, humidity 65-95%, self ferments, after 8-10 days, get the fermented black Chinese chestnut, place in the baking oven 100 ℃ dry 1-1.5 hour, after adopting the vacuum exhaust sealing after the cooling, enter boiling water sterilization 35min, namely get the fermented black Chinese chestnut leisure food.
The preparation method of described a kind of fermented black Chinese chestnut leisure food is characterized in that, it comprises following sequential steps:
(1) raw material screening: select without small holes caused by worms, go rotten, completely filled fruit, fruit grain evenly, the Chinese chestnut of dry, the old knot of shell;
(2) raw material is processed: will screen good Chinese chestnut input and contain the 1%(weight ratio) salt and 0.5%(weight ratio) the lemon aqueous acid in, be heated to 85-95 ℃, after digestion 2-3 minute, drag in the bamboo sieve, behind the most solution of drop, spread out and dry moisture, with sharp knife shell is cut 0.5-1cm one osculum, for subsequent use;
(3) fermentation: the Chinese chestnut that step (2) is handled well is packed in the porose stainless steel basket of periphery, puts into the adjustable temperature control wet tank, and then the control temperature makes Chinese chestnut self fermentation under 65-80 ℃, humidity 65-95%, after 8-10 days, get the fermented black Chinese chestnut;
(4) mummification, packing: with the blackboard chestnut that fermentation makes, place 100 ℃ of lower dry 1-1.5h in the baking oven; Chinese chestnut after will toasting again after the employing vacuum exhaust sealing, enters boiling water sterilization 35min and namely gets the fermented black Chinese chestnut leisure food after naturally cooling off.
Humidity regulation is to be controlled by computer in the adjustable temperature control wet tank described above.
Beneficial effect of the present invention
1, sweat makes active ingredient obtain bio-transformation, wherein the starchiness Partial Conversion in the Chinese chestnut is sugar, the carbohydrate of Chinese chestnut is converted into reduced sugar then, its manufactured goods sweet taste is increased, palatability is better, the osmotic pressure that the content owing to sugar more significantly promotes its pulp increases, and also is conducive to prevent growing of microorganism, is beneficial to product and extends the shelf life.
2, owing to adopt self zymotechnique, wherein large protein obtains transforming, and amino acid whose content gets a promotion, and the sugar of adding kernel is improved, so that manufactured goods are fragrant and sweet good to eat, and the delicate chewiness of kernel, good palatability.
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, the 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 has fundamentally solved as nature of leisure food and can fundamentally have been 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
Selection is without small holes caused by worms, mildew and rot, completely filled fruit, fruit grain are evenly, the Chinese chestnut of dry, the old knot of shell is dropped into and contains the 1%(weight ratio) salt and 0.5%(weight ratio) the lemon aqueous acid in, be heated to 85-95 ℃, after digestion 2-3 minute, drag in the bamboo sieve, behind the most solution of drop, spread out and dry moisture, with sharp knife shell is cut 0.5-1cm one osculum, for subsequent use.
Embodiment 2
Embodiment 1 treated Chinese chestnut is packed in the porose stainless steel basket of periphery, put into the adjustable temperature control wet tank, the control temperature is 65 ℃, humidity 95% time, then make Chinese chestnut self fermentation, after 10 days, get the fermented black Chinese chestnut, with the blackboard chestnut that makes, placed the interior 100 ℃ of lower dryings of baking oven 1.5 hours, taking-up is adopted the high density polyethylene packaging bag after naturally cooling off, after the vacuum exhaust sealing, enter boiling water sterilization 35min, get product.
Embodiment 3
Embodiment 1 treated Chinese chestnut is packed in the porose stainless steel basket of periphery, put into the adjustable temperature control wet tank, the control temperature is 75 ℃, humidity 90% time, then make Chinese chestnut self fermentation, after 8 days, get the fermented black Chinese chestnut, with the blackboard chestnut that makes, placed the interior 100 ℃ of lower dryings of baking oven 1.5 hours, taking-up is adopted the high density polyethylene packaging bag after naturally cooling off, after the vacuum exhaust sealing, enter boiling water sterilization 35min, get product.
Embodiment 4
Embodiment 1 treated Chinese chestnut is packed in the porose stainless steel basket of periphery, put into the adjustable temperature control wet tank, the control temperature is 80 ℃, humidity 65% time, then make Chinese chestnut self fermentation, after 9 days, get the fermented black Chinese chestnut, with the blackboard chestnut that makes, placed the interior 100 ℃ of lower dryings of baking oven 1 hour, taking-up is adopted the high density polyethylene packaging bag after naturally cooling off, after the vacuum exhaust sealing, enter boiling water sterilization 35min, get product.
Embodiment 5
Embodiment 1 treated Chinese chestnut is packed in the porose stainless steel basket of periphery, put into the adjustable temperature control wet tank, the control temperature is 70 ℃, humidity 80% time, then make Chinese chestnut self fermentation, after 10 days, get the fermented black Chinese chestnut, with the blackboard chestnut that makes, placed the interior 100 ℃ of lower dryings of baking oven 1 hour, taking-up is adopted the high density polyethylene packaging bag after naturally cooling off, after the vacuum exhaust sealing, enter boiling water sterilization 35min, get product.
Embodiment 6
Embodiment 1 treated Chinese chestnut is packed in the porose stainless steel basket of periphery, put into the adjustable temperature control wet tank, the control temperature is 78 ℃, humidity 70% time, then make Chinese chestnut self fermentation, after 10 days, get the fermented black Chinese chestnut, with the blackboard chestnut that makes, placed the interior 100 ℃ of lower dryings of baking oven 1 hour, taking-up is adopted the high density polyethylene packaging bag after naturally cooling off, after the vacuum exhaust sealing, enter boiling water sterilization 35min, get product.
Above adjustable temperature control wet tank is that Japanese FMI produces the temp. controllable steam box, and the regulation and control of humidity are regulated and control according to its specification in the described adjustable temperature control wet tank.
Claims (2)
1. fermented black Chinese chestnut leisure food, it is characterized in that: with treated good Chinese chestnut under 65-80 ℃, humidity 65-95%, self ferments, after 8-10 days, the fermented black Chinese chestnut, place in the baking oven 100 ℃ dry 1-1.5 hour, after adopting the vacuum exhaust sealing after the cooling, enter boiling water sterilization 35min, namely get the fermented black Chinese chestnut leisure food.
2. the preparation method of a kind of fermented black Chinese chestnut leisure food according to claim 1 is characterized in that comprising following sequential steps:
(1) raw material screening: select without small holes caused by worms, go rotten, completely filled fruit, fruit grain evenly, the Chinese chestnut of dry, the old knot of shell;
(2) raw material is processed: will screen good Chinese chestnut input and contain the 1%(weight ratio) salt and 0.5%(weight ratio) the lemon aqueous acid in, be heated to 85-95 ℃, after digestion 2-3 minute, drag in the bamboo sieve, behind the most solution of drop, spread out and dry moisture, with sharp knife shell is cut 0.5-1cm one osculum, for subsequent use;
(3) fermentation: the Chinese chestnut that step (2) is handled well is packed in the porose stainless steel basket of periphery, puts into the adjustable temperature control wet tank, and then the control temperature makes Chinese chestnut self fermentation under 65-80 ℃, humidity 65-95%, after 8-10 days, get the fermented black Chinese chestnut;
(4) mummification, packing: with the blackboard chestnut that fermentation makes, place 100 ℃ of lower dry 1-1.5h in the baking oven; Chinese chestnut after will toasting again after the employing vacuum exhaust sealing, enters boiling water sterilization 35min and namely gets the fermented black Chinese chestnut leisure food after naturally cooling off.
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| CN201210582250.1A CN103040037B (en) | 2012-12-28 | 2012-12-28 | Fermented black chestnut leisure food and preparation method thereof |
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| CN201210582250.1A CN103040037B (en) | 2012-12-28 | 2012-12-28 | Fermented black chestnut leisure food and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146603A (en) * | 2015-09-23 | 2015-12-16 | 黑龙江省科学院 | Black chestnuts and preparing method thereof |
| CN106235234A (en) * | 2016-07-29 | 2016-12-21 | 张毅 | Preparation method of Chinese chestnut sauce and products thereof |
Citations (3)
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| CN1260125A (en) * | 1999-11-04 | 2000-07-19 | 浙江林业学校 | Method for storing Chinese chestnut |
| CN101828732A (en) * | 2010-05-13 | 2010-09-15 | 陈思 | Technique for processing quick-frozen open Chinese chestnuts |
| CN101942488A (en) * | 2009-07-07 | 2011-01-12 | 华中科技大学 | Non-food carbon source for fermentation production of lactic acid or citric acid and preparation method thereof |
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2012
- 2012-12-28 CN CN201210582250.1A patent/CN103040037B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260125A (en) * | 1999-11-04 | 2000-07-19 | 浙江林业学校 | Method for storing Chinese chestnut |
| CN101942488A (en) * | 2009-07-07 | 2011-01-12 | 华中科技大学 | Non-food carbon source for fermentation production of lactic acid or citric acid and preparation method thereof |
| CN101828732A (en) * | 2010-05-13 | 2010-09-15 | 陈思 | Technique for processing quick-frozen open Chinese chestnuts |
Non-Patent Citations (3)
| Title |
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| 付红军等: "板栗果酱的制备研究", 《湖北农业科学》, vol. 49, no. 8, 31 August 2010 (2010-08-31) * |
| 无: "五香板栗加工技术", 《农村新技术：加工版》, no. 16, 31 December 2011 (2011-12-31) * |
| 王传荣: "《酒精生产技术》", 31 August 2004, article "淀粉质原料酒精生产技术" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146603A (en) * | 2015-09-23 | 2015-12-16 | 黑龙江省科学院 | Black chestnuts and preparing method thereof |
| CN106235234A (en) * | 2016-07-29 | 2016-12-21 | 张毅 | Preparation method of Chinese chestnut sauce and products thereof |
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| CN103040037B (en) | 2014-04-16 |
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Inventor after: Zhang Zhinian Inventor after: Zhang Kuichang Inventor before: Zhang Kuichang Inventor before: Zhang Zhinian |
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Free format text: CORRECT: INVENTOR; FROM: ZHANG KUICHANG ZHANG ZHINIAN TO: ZHANG ZHINIAN ZHANG KUICHANG |
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Effective date of registration: 20230406 Address after: 606-5, 6th Floor, Building 3, Yard 20, Guogongzhuang Middle Street, Fengtai District, Beijing, 100071 Patentee after: Beijing Gongshengyuan Health Technology 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. |