CN105146603A - Black chestnuts and preparing method thereof - Google Patents

Abstract

The invention discloses black chestnuts and a preparing method thereof. The preparing method comprises the steps of peeling chestnuts mechanically, cleaning the peeled chestnuts, and placing the cleaned chestnuts in an airtight fermentation container; conducting continuous temperature-change fermentation, so that the black chestnuts are obtained. The moisture for continuous temperature-change fermentation is 60-80%. Continuous temperature-change fermentation comprises six stages, wherein in the first stage, fermentation temperature is increased to 90 DEG C from 15 DEG C within 5-7 h; in the second stage, fermentation temperature is maintained at 90 DEG C and fermentation is conducted continuously for 10-14 h; in the third stage, fermentation temperature is reduced to 75 DEG C from 90 DEG C within 2-4 h; in the fourth stage, fermentation temperature is maintained at 75 DEG C and fermentation is conducted continuously for 10-14 h; in the fifth stage, fermentation temperature is reduced to 60 DEG C from 75 DEG C within 5-7 h; in the sixth stage, fermentation temperature is maintained at 60 DEG C and fermentation is conducted continuously for 46-50 h. The preparing method is simple, and the black chestnuts are high in nutrient content.

Description

A kind of blackboard chestnut and preparation method thereof

Technical field

The invention belongs to food processing field, particularly relating to a kind of blackboard chestnut obtained by fermenting and preparation method thereof.

Background technology

Chinese chestnut has the effect of strengthening the spleen and stomach, beneficial gas, kidney tonifying, abundant unrighted acid contained in Chinese chestnut and vitamin, the diseases such as high blood pressure, coronary heart disease and artery sclerosis can be prevented and treated, Chinese chestnut contains high sugar, fat, protein, also have the mineral matters such as calcium, phosphorus, iron, potassium, and vitamin C, B1, B2 etc., there is the effect that Johnson & Johnson is healthy and strong.Chinese chestnut whole body is precious, be marrons glaces at present, but marrons glaces can not be preserved for a long time as food in the using method that China is the most general.

The deep process technology of current China Chinese chestnut is very weak, to the phenomenon making some Chinese chestnut producing regions go out cash sale difficulty, cause the waste of Chinese chestnut, give up the enthusiasm of peasant household, the patent " a kind of fermented black Chinese chestnut leisure food and preparation method thereof " that patent " a kind of biofermentation blackboard chestnut and preparation method thereof " that notification number is CN103054096B and notification number are CN103040037B is obtained through retrieval, although these two patents are all obtain blackboard chestnut by fermentation, but these two patents are all directly to the Chinese chestnut direct fermentation with chestnut peel, cause production process complicated, and fermentation time is long, therefore the sweat of these two patents will produce the waste of a large amount of manpower and materials.

Summary of the invention

The object of this invention is to provide that preparation method is simple, nutritional labeling is high, a kind of blackboard chestnut.

A kind of blackboard chestnut, is realized by following steps,

Step one: by Chinese chestnut mechanical exfoliation, loads after cleaning in sealed fermenting container;

Step 2: carry out continuous temperature-variable fermentation, obtains blackboard chestnut,

The humidity of continuous temperature-variable fermentation is 60% ~ 80%, and continuous temperature-variable fermentation comprises six stages:

First stage: fermentation temperature is warming up to 90 DEG C from 15 DEG C, fermentation used time 5 ~ 7h,

Second stage: fermentation temperature is 90 DEG C, fermentation used time 10 ~ 14h,

Phase III: fermentation temperature is cooled to 75 DEG C from 90 DEG C, fermentation used time 2 ~ 4h,

Fourth stage: fermentation temperature is 75 DEG C, fermentation used time 10 ~ 14h,

Five-stage: fermentation temperature is cooled to 60 DEG C from 75 DEG C, fermentation used time 5 ~ 7h,

6th stage: fermentation temperature is 60 DEG C, fermentation used time 46 ~ 50h.

A kind of blackboard chestnut of the present invention can also comprise:

1, six stages of continuous temperature-variable fermentation:

First stage: fermentation used time 6h,

Second stage: fermentation used time 12h,

Phase III: fermentation used time 3h,

Fourth stage: fermentation used time 12h,

Five-stage: fermentation used time 6h,

6th stage: fermentation used time 48h.

2, after carrying out continuous temperature-variable fermentation in step 2, by Chinese chestnut natural drying 2 ~ 3 days, then proceeding to temperature is in the environment of-1 ~ 4 DEG C 5 ~ 7 days.

A preparation method for blackboard chestnut, is characterized in that: realized by following steps,

Step one: by Chinese chestnut mechanical exfoliation, loads after cleaning in sealed fermenting container;

Step 2: carry out continuous temperature-variable fermentation, obtains blackboard chestnut,

The humidity of continuous temperature-variable fermentation is 60% ~ 80%, and continuous temperature-variable fermentation comprises six stages:

First stage: fermentation temperature is warming up to 90 DEG C from 15 DEG C by used time 5 ~ 7h,

Second stage: keep fermentation temperature to be 90 DEG C, continuing fermentation 10 ~ 14h,

Phase III: fermentation temperature is cooled to 75 DEG C from 90 DEG C by used time 2 ~ 4h,

Fourth stage: keep fermentation temperature to be 75 DEG C, continuing fermentation 10 ~ 14h,

Five-stage: fermentation temperature is cooled to 60 DEG C from 75 DEG C by used time 5 ~ 7h,

6th stage: keep fermentation temperature to be 60 DEG C, continuing fermentation 46 ~ 50h.

Beneficial effect:

The present invention is fermented after the process of Chinese chestnut mechanical exfoliation, ferments relative to belt leather Chinese chestnut, has saved cost, has decreased operational sequence, shorten fermentation time, and the blackboard chestnut color gloss obtained is better.

The present invention carries out fermentation to Chinese chestnut and obtains blackboard chestnut, can be sugar by the Starch Conversion in Chinese chestnut, carbohydrate-modifying be reduced sugar, improves the nutrition of Chinese chestnut, make blackboard chestnut mouthfeel sweeter, and the protein content in blackboard chestnut also significantly improve relative to raw sheet chestnut.

The present invention adopts continuous temperature-variable fermentation method, due to the key technology that temperature and humidity is in blackboard chestnut sweat, temperature-variable fermentation is divided into six stages by the present invention, the corresponding temperature of each phase sets, enzyme in Chinese chestnut can be activated as far as possible, reduce fermentation time, nutritional labeling can not reduce simultaneously.

Accompanying drawing explanation

Fig. 1 is the relation curve between temperature and humidity.

Fig. 2 is time first stage and temperature curve.

Fig. 3 is time phase III and temperature curve.

Fig. 4 is five-stage time and temperature curve.

Fig. 5 is proportionate relationship and the anticancer effect figure of blueberry anthocyanin extract and allicin extract.

Detailed description of the invention

Below in conjunction with accompanying drawing, the present invention is described in further details.

Embodiment one: a kind of blackboard chestnut, is realized by following steps,

Step one: by Chinese chestnut mechanical exfoliation, loads after cleaning in sealed fermenting container;

Step 2: carry out continuous temperature-variable fermentation, obtains blackboard chestnut,

The humidity of continuous temperature-variable fermentation is 60% ~ 80%, and continuous temperature-variable fermentation comprises six stages:

First stage: fermentation temperature is warming up to 90 DEG C from 15 DEG C by used time 5h,

Second stage: keep fermentation temperature to be 90 DEG C, continuing fermentation 10h,

Phase III: fermentation temperature is cooled to 75 DEG C from 90 DEG C by used time 2h,

Fourth stage: keep fermentation temperature to be 75 DEG C, continuing fermentation 10h,

Five-stage: fermentation temperature is cooled to 60 DEG C from 75 DEG C by used time 5h,

6th stage: keep fermentation temperature to be 60 DEG C, continuing fermentation 46h.

Embodiment two: a kind of blackboard chestnut, is realized by following steps,

Step one: by Chinese chestnut mechanical exfoliation, loads after cleaning in sealed fermenting container;

Step 2: carry out continuous temperature-variable fermentation, obtains blackboard chestnut,

The humidity of continuous temperature-variable fermentation is 60% ~ 80%, and continuous temperature-variable fermentation comprises six stages:

First stage: fermentation temperature is warming up to 90 DEG C from 15 DEG C by used time 6h,

Second stage: keep fermentation temperature to be 90 DEG C, continuing fermentation 12h,

Phase III: fermentation temperature is cooled to 75 DEG C from 90 DEG C by used time 3h,

Fourth stage: keep fermentation temperature to be 75 DEG C, continuing fermentation 12h,

Five-stage: fermentation temperature is cooled to 60 DEG C from 75 DEG C by used time 6h,

6th stage: keep fermentation temperature to be 60 DEG C, continuing fermentation 48h

Embodiment three: a kind of blackboard chestnut, is realized by following steps,

Step one: by Chinese chestnut mechanical exfoliation, loads after cleaning in sealed fermenting container;

Step 2: carry out continuous temperature-variable fermentation, obtains blackboard chestnut,

The humidity of continuous temperature-variable fermentation is 60% ~ 80%, and continuous temperature-variable fermentation comprises six stages:

First stage: fermentation temperature is warming up to 90 DEG C from 15 DEG C by used time 7h,

Second stage: keep fermentation temperature to be 90 DEG C, continuing fermentation 14h,

Phase III: fermentation temperature is cooled to 75 DEG C from 90 DEG C by used time 4h,

Fourth stage: keep fermentation temperature to be 75 DEG C, continuing fermentation 14h,

Five-stage: fermentation temperature is cooled to 60 DEG C from 75 DEG C by used time 7h,

6th stage: keep fermentation temperature to be 60 DEG C, continuing fermentation 50h

Embodiment four: other steps are with in embodiment one, embodiment two or embodiment three any one is the same, after difference is to carry out continuous temperature-variable fermentation in step 2, by Chinese chestnut natural drying 2 ~ 3 days, then proceeding to temperature was in the environment of-1 ~ 4 DEG C 5 ~ 7 days, obtains blackboard chestnut.

Embodiment five:

Other steps are identical with any one in embodiment one to four, and difference is that between the humidity of temperature-variable fermentation and temperature, pass is:

(-T ²+30T+22275)/281.25≥W，80≥W≥60

Wherein T is temperature, unit DEG C, W is humidity, unit is percentage, as shown in Figure 1, preferred parameter scheme one: T=45, W=76, T=90, W=60, T=85, W=61, T=75, W=67, T=70, W=69, T=65, W=71 preferred parameter scheme two: T=45, W=75, T=90, W=60, T=85, W=62, T=75, W=65, T=70, W=68, T=65, W=70, preferred parameter scheme three: T=45, W=73, T=90, W=60, T=85, W=62, T=75, W=64, T=70, W=66, T=65, W=68.

According to measuring and calculating, adjust temperature and humidity under this condition, can reservation Chinese chestnut in nutriment, and be the critical condition that corruption occurs, humidity exceeds this scope, and Chinese chestnut rapidly corruption can occur or nutriment be destroyed.

Embodiment six: other steps are identical with any one in embodiment one to five, difference is that between the humidity of temperature-variable fermentation and temperature, pass is:

-T ²+30T-281.25W＝-22275，90≥T≥15，80≥W≥60

Wherein T is temperature, unit DEG C, and W is humidity, and unit is percentage.

According to measuring and calculating, adjust temperature and humidity under this condition, can nutriment in the reservation Chinese chestnut ensureing maximum composition while fermenting speed.

Embodiment seven: other steps are identical with any one in embodiment one to six, difference is to close and be, in the first stage between fermentation temperature and fermentation used time:

T=2t ²+ 0.5t+15,6>=t>=0,90>=T>=15, as shown in Figure 2.

Wherein t is the time, and unit is hour, and T is temperature, and unit is DEG C.

Embodiment eight: other steps are identical with any one in embodiment one to seven, difference is to close and be, in the phase III between fermentation temperature and fermentation used time:

T=-0.34t ²-4t+90,3>=t>=0,90>=T>=75, as shown in Figure 3.

Embodiment nine: other steps are identical with any one in embodiment one to eight, difference is to close and be, in five-stage between fermentation temperature and fermentation used time:

T=-0.25t ²-2.66t+75,6>=t>=0,75>=T>=60, as shown in Figure 4.

Fermentation condition in above-described embodiment six to nine, is optimum fermentation condition of the present invention, obtaining, both ensure that the speed of fermentation, having in turn ensure that nutriment quantum of output by carrying out quadratic fit after data acquisition.

Embodiment ten: other steps are identical with any one in embodiment one to nine, difference is to handle the numb protein dregs of rice of outer layer covers one deck fire when fermenting, and the preparation method of these protein dregs of rice is:

(1) impurity is removed in numb for fire seed screening;

(2) numb for fire seed is carried out rice huller and grind shelling, obtain fructus cannabis;

(3) low temperature drying: fallen apart by the fructus cannabis through screening and be paved into fructus cannabis material bed, carry out low temperature drying at 30 DEG C-45 DEG C, drying time is 24-72 hour, makes fiery numb seed moisture≤5%;

(4) carry out extrusion by after fructus cannabis coarse crushing, then obtain by fiery sesame oil fat and fire fiber crops albumen through milling be the main fire fiber crops protein dregs of rice.

In described step (3), the time of low temperature drying and the pass of bake out temperature are:

T＝-0.002t ²-0.372t+55.0840h≥t≥24h；

T＝-0.21875t+45.7572h≥t≥40h；

Wherein t represents the time, T represents bake out temperature, and described fructus cannabis material bed thickness is less than or equal to 2cm, the wind speed≤3m/s on fructus cannabis material bed surface, preferred parameter t=26, T=44.056, t=40, T=37, t=50, T=34.81, t=60, T=32.625.

Solanaceae fruit can also be added in the numb protein dregs of rice of fire and grind the magma obtained.The muscarine content in the fiery numb protein dregs of rice and content of choline can be made to decline by adding Solanaceae fruit magma, the food security of fiery numb edible raw material can be ensured further.

Described Solanaceae fruit grind the magma obtained Solanaceae fruit is carried out physical grinding after volume ratio 1:0.5 be watered stirring after obtain.The addition of Solanaceae fruit makes the muscarine content≤0.02mg/kg in fiery numb edible raw material, content of choline≤10mg/kg.

The one at least selected in capsicum, tomato, eggplant, the fruit of Chinese wolfberry, franchet groundcherry persistent calyx or fruit, black nightshade, potato, cape gooseberry of preferred Solanaceae fruit.

The mass ratio that the numb edible raw material of preferred fire and capsicum grind the magma obtained is 15:1; The mass ratio that the numb edible raw material of fire and tomato grind the magma obtained is 17:1; The mass ratio that the numb edible raw material of fire and eggplant grind the magma obtained is 17:1; The mass ratio that the numb edible raw material of fire and the fruit of Chinese wolfberry grind the magma obtained is 33:1; The mass ratio that the numb edible raw material of fire and franchet groundcherry persistent calyx or fruit grind the magma obtained is 37:1; The mass ratio that the numb edible raw material of fire and black nightshade grind the magma obtained is 43:1; The mass ratio that the numb edible raw material of fire and potato grind the magma obtained is 17:1; The mass ratio that the numb edible raw material of fire and cape gooseberry grind the magma obtained is 35:1.Muscarine content≤0.01mg/kg now in fiery numb edible raw material, content of choline 7-8mg/kg.

The one in cyanidin extract and allicin extract is also at least added in the numb protein dregs of rice of fire.

Described blueberry anthocyanin extract is made by the following method:

A, blueberries to be smashed, to be incorporated as its concentration of 4 ~ 4.5 times be the ethanol water of 80% ~ 90% to example in mass ratio, with the ultrasonic wave of 180W ~ 260W under temperature is 50 ~ 60 DEG C of situations, extracts 3 times, the time of each extraction 60 ~ 80min, after filtration, obtain extract A;

B, blueberry red autumnal leaves to be smashed, to be incorporated as its concentration of 10 ~ 45 times be the ethanol water of 80% ~ 90% to example in mass ratio, with the ultrasonic wave of 180W ~ 260W under temperature is 50 ~ 60 DEG C of situations, extracts 3 times, the time of each extraction 60 ~ 80min, after filtration, obtain extract B;

C, extract A and extract B are mixed after carry out decompression distillation, Stress control is at 0.12 ~ 0.15MPa, and temperature controls, at 52 ~ 58 DEG C, to obtain concentrated extracting solution;

D, concentrated extracting solution is carried out adsorbing separation through AB-8 macroreticular resin, adsorb saturated after, carry out wash-out with the ethanol water that concentration is 60 ~ 70%, obtain blueberry anthocyanin eluent;

E, carry out reduced pressure concentration to blueberry anthocyanin eluent, by blueberry anthocyanin eluent Stress control at 0.12 ~ 0.15MPa, temperature controls to concentrate at 52 ~ 58 DEG C, and obtain blueberry anthocyanin extract, its proportion is between 1.15 ~ 1.2;

Allicin extract obtains by the following method:

1) garlic is put into acetum to soak 10 ~ 12 days, water cleans, and obtains the garlic slurries after deodorizing after fragmentation;

2) will obtain the garlic slurries after deodorizing, row are incorporated as its concentration of 3 ~ 5 times is in mass ratio the ethanol water of 80% ~ 90%, and adjust pH value to be 6, enzymolysis 50 ~ 60min, temperature is 30 ~ 40 DEG C;

3) the garlic slurries after enzymolysis are added the ethanol water that concentration is 80% ~ 90% again, the mass ratio of current garlic slurries and ethanol water is made to be 1:5 ~ 1:8, utilize the ultrasonic wave of 50 ~ 100W to carry out extraction 10 ~ 30min, obtain garlic extract;

4) garlic extract is carried out centrifugal treating, carry out ultrafiltration after secondary filter, milipore filter is inoranic membrane, and its molecular weight that dams is 8000 ~ 50000Da;

5) will obtain liquid and carry out reduced pressure concentration, and obtain allicin extract, its proportion is 1.08 ~ 1.094g/l.

Blueberry Hua Qingsu and allicin, can effectively improve body immunity, build up health, delay senility, strengthen eyesight and also have extensively antibacterial effect, especially bacillus, fungi, virus, Amoeba, Trichomonas vaginalis, pinworm etc. all have suppression killing action, especially strong to the effect of the enteric bacteria such as Escherichia coli, shigella dysenteriae.

The present invention, except having above-mentioned advantage, also has the effect of potent antitumor, anticancer, especially intestinal cancer, shows by experiment, and the effect of the antitumor and cancer of the ratio synthetic orall liquid of the 4:1 that the present invention adopts is considerably beyond any one in both.

Blueberry anthocyanin extract x part, allicin extract y part and water z part, the relation of blueberry anthocyanin extract, allicin extract and water meets following requirement:

$\left\{\begin{array}{c}x=a\×y\\ y=20\\ z=12.5a\×y\end{array}\right.$

Wherein, a is proportion scale, and its span is a ∈ (1,6), can obtain optimal proportion when a value is 4.When a value is 4, situation when the present invention gets 3 to the inhibition of cancer cell survival rate apparently higher than a, but along with the increase of proportion scale and a value once large time, the inhibition of the present invention to cancer cell survival rate reduces again gradually, when a value is 20 as shown in Figure 5, the inhibition of the present invention to cancer cell survival rate obviously reduces.

After the numb protein dregs of rice of Chinese chestnut outer layer covers one deck fire ferment, in Chinese chestnut, the benefit materials of the fiery numb protein dregs of rice can incorporate in Chinese chestnut further, improves kind and the quality of Chinese chestnut nutriment.

Claims (4)

1. a blackboard chestnut, be is characterized in that: realized by following steps,

Step one: by Chinese chestnut mechanical exfoliation, loads after cleaning in sealed fermenting container;

Step 2: carry out continuous temperature-variable fermentation, obtains blackboard chestnut,

The humidity of continuous temperature-variable fermentation is 60% ~ 80%, and continuous temperature-variable fermentation comprises six stages:

First stage: fermentation temperature is warming up to 90 DEG C from 15 DEG C by used time 5 ~ 7h,

Second stage: keep fermentation temperature to be 90 DEG C, continuing fermentation 10 ~ 14h,

Phase III: fermentation temperature is cooled to 75 DEG C from 90 DEG C by used time 2 ~ 4h,

Fourth stage: keep fermentation temperature to be 75 DEG C, continuing fermentation 10 ~ 14h,

Five-stage: fermentation temperature is cooled to 60 DEG C from 75 DEG C by used time 5 ~ 7h,

6th stage: keep fermentation temperature to be 60 DEG C, continuing fermentation 46 ~ 50h.

2. a kind of blackboard chestnut according to claim 1, is characterized in that: six stages of continuous temperature-variable fermentation:

First stage: fermentation used time 6h,

Second stage: fermentation used time 12h,

Phase III: fermentation used time 3h,

Fourth stage: fermentation used time 12h,

Five-stage: fermentation used time 6h,

6th stage: fermentation used time 48h.

3. a kind of blackboard chestnut according to claim 1, is characterized in that: after carrying out continuous temperature-variable fermentation in described step 2, and by Chinese chestnut natural drying 2 ~ 3 days, then proceeding to temperature was in the environment of-1 ~ 4 DEG C 5 ~ 7 days.

4., based on the preparation method of a kind of blackboard chestnut according to claim 1, it is characterized in that: realized by following steps,

Step one: by Chinese chestnut mechanical exfoliation, loads after cleaning in sealed fermenting container;

Step 2: carry out continuous temperature-variable fermentation, obtains blackboard chestnut,

The humidity of continuous temperature-variable fermentation is 60% ~ 80%, and continuous temperature-variable fermentation comprises six stages:

First stage: fermentation temperature is warming up to 90 DEG C from 15 DEG C by used time 5 ~ 7h,

Second stage: keep fermentation temperature to be 90 DEG C, continuing fermentation 10 ~ 14h,

Phase III: fermentation temperature is cooled to 75 DEG C from 90 DEG C by used time 2 ~ 4h,

Fourth stage: keep fermentation temperature to be 75 DEG C, continuing fermentation 10 ~ 14h,

Five-stage: fermentation temperature is cooled to 60 DEG C from 75 DEG C by used time 5 ~ 7h,

6th stage: keep fermentation temperature to be 60 DEG C, continuing fermentation 46 ~ 50h.