CN105146603B - Black chestnut and preparation method thereof - Google Patents
Black chestnut and preparation method thereof Download PDFInfo
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- CN105146603B CN105146603B CN201510611742.2A CN201510611742A CN105146603B CN 105146603 B CN105146603 B CN 105146603B CN 201510611742 A CN201510611742 A CN 201510611742A CN 105146603 B CN105146603 B CN 105146603B
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Images
Abstract
The invention discloses a black chestnut and a preparation method thereof, which are realized by the following steps that the black chestnut is mechanically peeled, cleaned and then put into a closed fermentation container; carrying out continuous variable temperature fermentation to obtain the black Chinese chestnut, wherein the humidity of the continuous variable temperature fermentation is 60-80%, and the continuous variable temperature fermentation comprises six stages: the first stage is as follows: the fermentation temperature is increased from 15 ℃ to 90 ℃ within 5-7 h, and the second stage is as follows: keeping the fermentation temperature at 90 ℃, continuously fermenting for 10-14 h, and in the third stage: the fermentation temperature is reduced from 90 ℃ to 75 ℃ within 2-4 h, and the fourth stage is as follows: keeping the fermentation temperature at 75 ℃, continuously fermenting for 10-14 h, and in the fifth stage: when the method is used, the fermentation temperature is reduced from 75 ℃ to 60 ℃ within 5-7 h, and the sixth stage is as follows: keeping the fermentation temperature at 60 ℃, and continuously fermenting for 46-50 h. The preparation method of the black Chinese chestnut is simple and has high nutritional ingredients.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to black currants obtained by fermentation and a preparation method thereof.
Background
The Chinese chestnut has the functions of strengthening spleen and stomach, benefiting qi and tonifying kidney, is rich in unsaturated fatty acid and vitamins, can prevent and treat diseases such as hypertension, coronary heart disease, arteriosclerosis and the like, contains extremely high sugar, fat and protein, and also contains mineral substances such as calcium, phosphorus, iron, potassium and the like, vitamins C, B1, B2 and the like, and has the functions of strengthening the body. The whole body of the chestnut is treasure, the most common using method in China as food at present is sugar fried chestnut, but the sugar fried chestnut can not be preserved for a long time.
At present, deep processing technology of Chinese chestnut is very weak in China, so that the phenomenon that some Chinese chestnut producing areas are difficult to sell causes waste of Chinese chestnut, and the enthusiasm of farmers is eliminated, a patent with publication number CN103054096B, namely 'a biological fermentation black Chinese chestnut and a preparation method thereof', and a patent with publication number CN103040037B, namely 'a fermentation black Chinese chestnut leisure food and a preparation method thereof', are obtained through retrieval, although the two patents are used for preparing the black Chinese chestnut through fermentation, the two patents are used for directly fermenting the Chinese chestnut with Chinese chestnut peel, so that the production process is complicated, the fermentation time is too long, and a large amount of manpower and material resources are wasted in the fermentation process of the two patents.
Disclosure of Invention
The invention aims to provide the black chestnut with simple preparation method and high nutrient content.
A black chestnut is realized by the following steps,
the method comprises the following steps: mechanically peeling semen Castaneae, cleaning, and placing into a sealed fermentation container;
step two: carrying out continuous variable temperature fermentation to obtain black Chinese chestnut,
the humidity of the continuous variable temperature fermentation is 60% -80%, and the continuous variable temperature fermentation comprises six stages:
the first stage is as follows: the fermentation temperature is increased from 15 ℃ to 90 ℃, the fermentation time is 5-7 h,
and a second stage: the fermentation temperature is 90 ℃, the fermentation time is 10-14 h,
and a third stage: the fermentation temperature is reduced from 90 ℃ to 75 ℃, the fermentation time is 2-4 h,
a fourth stage: the fermentation temperature is 75 ℃, the fermentation time is 10-14 h,
the fifth stage: the fermentation temperature is reduced from 75 ℃ to 60 ℃, the fermentation time is 5-7 h,
the sixth stage: the fermentation temperature is 60 ℃, and the fermentation time is 46-50 h.
The black chestnut of the invention can also comprise:
1. six stages of continuous variable temperature fermentation:
the first stage is as follows: the time for fermentation is 6 hours,
and a second stage: the time for fermentation is 12 hours,
and a third stage: the fermentation time is 3 hours for fermentation,
a fourth stage: the time for fermentation is 12 hours,
the fifth stage: the time for fermentation is 6 hours,
the sixth stage: the fermentation time is 48 h.
2. And step two, after continuous variable-temperature fermentation, naturally drying the Chinese chestnuts for 2-3 days, and then transferring the Chinese chestnuts to an environment with the temperature of-1-4 ℃ for 5-7 days.
A preparation method of black Chinese chestnut is characterized by comprising the following steps: is realized by the following steps of the method,
the method comprises the following steps: mechanically peeling semen Castaneae, cleaning, and placing into a sealed fermentation container;
step two: carrying out continuous variable temperature fermentation to obtain black Chinese chestnut,
the humidity of the continuous variable temperature fermentation is 60% -80%, and the continuous variable temperature fermentation comprises six stages:
the first stage is as follows: the fermentation temperature is increased from 15 ℃ to 90 ℃ in 5-7 h,
and a second stage: keeping the fermentation temperature at 90 ℃, continuously fermenting for 10-14 h,
and a third stage: the fermentation temperature is reduced from 90 ℃ to 75 ℃ within 2-4 h,
a fourth stage: keeping the fermentation temperature at 75 ℃, continuously fermenting for 10-14 h,
the fifth stage: when the method is used, the fermentation temperature is reduced from 75 ℃ to 60 ℃ within 5-7 h,
the sixth stage: keeping the fermentation temperature at 60 ℃, and continuously fermenting for 46-50 h.
Has the advantages that:
the invention carries out fermentation after the Chinese chestnut is mechanically peeled, saves the cost, reduces the operation procedures, shortens the fermentation time and obtains the black chestnut with better color and luster compared with the Chinese chestnut with skin.
According to the invention, the black Chinese chestnut is obtained by fermenting the Chinese chestnut, the starch in the Chinese chestnut can be converted into sugar, the carbohydrate is converted into reducing sugar, the nutrition of the Chinese chestnut is improved, the taste of the black Chinese chestnut is sweeter, and the protein content in the black Chinese chestnut is greatly improved compared with that of the original Chinese chestnut.
The invention adopts a continuous variable temperature fermentation method, and because the temperature and the humidity are key technologies in the black chestnut fermentation process, the variable temperature fermentation is divided into six stages, and the corresponding temperature is set in each stage, so that the enzymes in the chestnuts can be activated as much as possible, the fermentation time is shortened, and meanwhile, the nutrient content is not reduced.
Drawings
Fig. 1 is a graph of the relationship between temperature and humidity.
FIG. 2 is a graph of time versus temperature for the first stage.
FIG. 3 is a third stage time versus temperature curve.
FIG. 4 is a graph of time versus temperature for the fifth stage.
FIG. 5 is a graph showing the ratio of blueberry anthocyanidin extract to allicin extract and the anticancer effect.
Detailed Description
The present invention will be described in further detail below with reference to the accompanying drawings.
The first embodiment is as follows: a black chestnut is realized by the following steps,
the method comprises the following steps: mechanically peeling semen Castaneae, cleaning, and placing into a sealed fermentation container;
step two: carrying out continuous variable temperature fermentation to obtain black Chinese chestnut,
the humidity of the continuous variable temperature fermentation is 60% -80%, and the continuous variable temperature fermentation comprises six stages:
the first stage is as follows: the fermentation temperature is increased from 15 ℃ to 90 ℃ within 5 hours,
and a second stage: keeping the fermentation temperature at 90 ℃, continuously fermenting for 10h,
and a third stage: the fermentation temperature is reduced from 90 ℃ to 75 ℃ within 2 hours,
a fourth stage: keeping the fermentation temperature at 75 ℃, continuously fermenting for 10h,
the fifth stage: the fermentation temperature is reduced from 75 ℃ to 60 ℃ within 5 hours,
the sixth stage: the fermentation temperature is kept at 60 ℃, and the fermentation is continued for 46 h.
Example two: a black chestnut is realized by the following steps,
the method comprises the following steps: mechanically peeling semen Castaneae, cleaning, and placing into a sealed fermentation container;
step two: carrying out continuous variable temperature fermentation to obtain black Chinese chestnut,
the humidity of the continuous variable temperature fermentation is 60% -80%, and the continuous variable temperature fermentation comprises six stages:
the first stage is as follows: the fermentation temperature is increased from 15 ℃ to 90 ℃ within 6 hours,
and a second stage: keeping the fermentation temperature at 90 ℃, continuously fermenting for 12h,
and a third stage: the fermentation temperature is reduced from 90 ℃ to 75 ℃ within 3 hours,
a fourth stage: keeping the fermentation temperature at 75 ℃, continuously fermenting for 12h,
the fifth stage: the fermentation temperature is reduced from 75 ℃ to 60 ℃ within 6 hours,
the sixth stage: keeping the fermentation temperature at 60 deg.C, and continuously fermenting for 48h
Example three: a black chestnut is realized by the following steps,
the method comprises the following steps: mechanically peeling semen Castaneae, cleaning, and placing into a sealed fermentation container;
step two: carrying out continuous variable temperature fermentation to obtain black Chinese chestnut,
the humidity of the continuous variable temperature fermentation is 60% -80%, and the continuous variable temperature fermentation comprises six stages:
the first stage is as follows: the fermentation temperature is increased from 15 ℃ to 90 ℃ within 7 hours,
and a second stage: keeping the fermentation temperature at 90 ℃, continuously fermenting for 14h,
and a third stage: the fermentation temperature is reduced from 90 ℃ to 75 ℃ within 4 hours,
a fourth stage: keeping the fermentation temperature at 75 ℃, continuously fermenting for 14h,
the fifth stage: the fermentation temperature is reduced from 75 ℃ to 60 ℃ within 7 hours,
the sixth stage: keeping the fermentation temperature at 60 deg.C, and continuously fermenting for 50h
Example four: the other steps are the same as any one of the first embodiment, the second embodiment or the third embodiment, and the difference is that after the continuous variable temperature fermentation is carried out in the second embodiment, the Chinese chestnuts are naturally dried for 2-3 days, and then are transferred to an environment with the temperature of-1-4 ℃ for 5-7 days, so that the black Chinese chestnuts are obtained.
Example five:
the other steps are the same as any one of the first to the fourth embodiments, except that the relationship between the humidity and the temperature of the temperature-variable fermentation is as follows:
(-T2+30T+22275)/281.25≥W，80≥W≥60
wherein T is temperature, unit degree C, W is humidity, unit is percentage, as shown in figure 1, the 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 are preferably the parameters 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, preferably the 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 the measurement and calculation, the temperature and the humidity are adjusted under the condition, the nutrient substances in the Chinese chestnuts can be reserved and are critical conditions for decomposition, and the Chinese chestnuts can be quickly decomposed or the nutrient substances are damaged when the humidity exceeds the range.
Example six: the other steps are the same as any one of the first to the fifth embodiments, except that the relationship between the humidity and the temperature of the temperature-variable fermentation is as follows:
-T2+30T-281.25W＝-22275，90≥T≥15，80≥W≥60
where T is temperature in degrees Celsius and W is humidity in percent.
According to the measurement and calculation, the temperature and the humidity are adjusted under the condition, so that the nutrient substances in the Chinese chestnuts can be maximally reserved while the fermentation speed is ensured.
Example seven: the other steps are the same as any one of the first to sixth embodiments, except that the relationship between the fermentation temperature and the time of fermentation is as follows, in the first stage:
T＝2t2+0.5T +15, 6. gtoreq.t.gtoreq.0, 90. gtoreq.T.gtoreq.15, as shown in FIG. 2.
Where T is time in hours and T is temperature in degrees Celsius.
Example eight: the other steps are the same as any one of the first to seventh embodiments, except that the relationship between the fermentation temperature and the time of fermentation is as follows, in the third stage:
T＝-0.34t24T +90, 3 ≧ T ≧ 0, 90 ≧ T ≧ 75, as shown in FIG. 3.
Example nine: the other steps are the same as any one of the first to eighth embodiments, except that the relationship between the fermentation temperature and the time of fermentation is as follows, in the fifth stage:
T＝-0.25t22.66T +75, 6. gtoreq.t.gtoreq.0, 75. gtoreq.T.gtoreq.60, as shown in FIG. 4.
The fermentation conditions in the sixth to ninth embodiments are all the optimal fermentation conditions of the present invention, and are obtained by performing secondary fitting after data acquisition, which not only ensures the fermentation speed, but also ensures the output of nutrients.
Example ten: the other steps are the same as any one of the first to the ninth embodiments, the difference is that a layer of hemp protein meal is wrapped on the outer layer during fermentation, and the manufacturing method of the protein meal comprises the following steps:
(1) screening the hemp seeds to remove impurities;
(2) hulling fructus cannabis to obtain fructus cannabis;
(3) and (3) low-temperature drying: spreading the screened fructus cannabis in bulk to form a fructus cannabis material bed, and drying at the low temperature of 30-45 ℃ for 24-72 hours to ensure that the water content of the fructus cannabis is less than or equal to 5%;
(4) the hemp seed is coarsely crushed, extruded and puffed, and milled to obtain hemp protein meal mainly comprising hemp oil and hemp protein.
The relationship between the low-temperature drying time and the drying temperature in the step (3) is as follows:
T＝-0.002t2-0.372t+55.0840h≥t≥24h；
T＝-0.21875t+45.7572h≥t≥40h；
wherein T represents time, T represents drying temperature, the thickness of the hemp seed material bed is less than or equal to 2cm, the wind speed on the surface of the hemp seed material bed is less than or equal to 3m/s, and the parameters T is 26, T is 44.056, T is 40, T is 37, T is 50, T is 34.81, T is 60 and T is 32.625 are preferred.
Fructus Cannabis protein meal can also be added with pulp obtained by grinding Solanaceae fruit. By adding the fruit puree of Solanaceae, the content of muscarinic and choline in the fructus Cannabis protein meal can be reduced, and the food safety of fructus Cannabis edible raw materials can be further ensured.
The primary pulp obtained by grinding the solanaceae fruits is obtained by physically grinding the solanaceae fruits and then adding water into the solanaceae fruits according to the volume ratio of 1:0.5 and stirring the mixture. The addition amount of the solanaceae fruit ensures that the content of the muscarinic in the edible raw materials of the cannabis is less than or equal to 0.02mg/kg and the content of the choline is less than or equal to 10 mg/kg.
Preferably, the Solanaceae fruit is at least one selected from Capsici fructus, fructus Lycopersici Esculenti, fructus Solani Melongenae, fructus Lycii, calyx Seu fructus Physalis, herba Solani Nigri, rhizoma Solani Tuber osi, and fructus Lanceolatae.
The more preferable mass ratio of the edible hemp raw materials to the primary pulp obtained by grinding the hot pepper is 15: 1; the mass ratio of the edible hemp raw materials to the raw pulp obtained by grinding the tomatoes is 17: 1; the mass ratio of the edible hemp raw materials to the raw pulp obtained by grinding the eggplants is 17: 1; the mass ratio of the edible hemp raw materials to the primary pulp obtained by grinding the barbary wolfberry fruit is 33: 1; the mass ratio of the edible hemp raw materials to the primary pulp obtained by grinding the calyx seu fructus physalis at the ratio of 37: 1; the mass ratio of the edible hemp raw materials to the primary pulp obtained by grinding the black nightshade is 43: 1; the mass ratio of the edible raw materials of the cannabis sativa to the raw pulp obtained by grinding the potatoes is 17: 1; the mass ratio of the edible hemp raw materials to the primary pulp obtained by grinding the cape gooseberry is 35: 1. At the moment, the content of the muscarine in the edible raw materials of the cannabis sativa is less than or equal to 0.01mg/kg, and the content of the choline is 7-8 mg/kg.
At least one of anthocyanin extract and allicin extract is also added into the fructus cannabis protein meal.
The blueberry anthocyanin extract is prepared by the following method:
a. crushing blueberry fruits, adding 80-90% ethanol aqueous solution 4-4.5 times of the blueberry fruits by mass, extracting for 3 times at 50-60 ℃ by using 180-260W ultrasonic waves for 60-80 min each time, and filtering to obtain an extracting solution A;
b. crushing red leaves of blueberries, adding 80-90% ethanol aqueous solution which is 10-45 times of the red leaves of the blueberries according to the mass ratio, extracting for 3 times by using 180-260W ultrasonic waves at the temperature of 50-60 ℃, extracting for 60-80 min each time, and filtering to obtain an extracting solution B;
c. mixing the extracting solution A and the extracting solution B, and then carrying out reduced pressure distillation, wherein the pressure is controlled to be 0.12-0.15 MPa, and the temperature is controlled to be 52-58 ℃ to obtain a concentrated extracting solution;
d. adsorbing and separating the concentrated extract by AB-8 macroporous resin, and eluting by using 60-70% ethanol water solution after adsorption saturation to obtain blueberry anthocyanin eluent;
e. carrying out reduced pressure concentration on the blueberry anthocyanin eluent, controlling the pressure of the blueberry anthocyanin eluent to be 0.12-0.15 MPa, and controlling the temperature to be 52-58 ℃ for concentration to obtain a blueberry anthocyanin extract, wherein the specific gravity of the blueberry anthocyanin extract is 1.15-1.2;
the allicin extract is prepared by the following method:
1) placing garlic into an acetic acid solution to be soaked for 10-12 days, washing with water, and crushing to obtain deodorized garlic pulp;
2) adding the deodorized garlic pulp into an 80-90% ethanol aqueous solution which is 3-5 times of the deodorized garlic pulp according to the mass ratio, adjusting the pH value to 6, performing enzymolysis for 50-60 min, and controlling the temperature to be 30-40 ℃;
3) adding 80-90% ethanol aqueous solution into the garlic pulp after enzymolysis, enabling the mass ratio of the garlic pulp to the ethanol aqueous solution to be 1: 5-1: 8, and extracting for 10-30 min by using 50-100W ultrasonic waves to obtain garlic extract;
4) centrifuging the garlic extract, performing ultrafiltration after precision filtration, wherein the ultrafiltration membrane is an inorganic membrane, and the cutoff molecular weight of the inorganic membrane is 8000-50000 Da;
5) and concentrating the obtained liquid under reduced pressure to obtain an allicin extract with the specific gravity of 1.08-1.094 g/l.
Blueberry waffle essence and allicin can effectively improve human immunity, build up health, delay aging, enhance vision and have wide antibacterial effects, especially has the effects of inhibiting and killing bacilli, fungi, viruses, amoeba protozoa, trichomonas vaginalis, enterobiasis and the like, and especially has strong effect on intestinal bacteria such as escherichia coli, shigella dysenteriae and the like.
The oral liquid has the advantages of having strong anti-tumor and anti-cancer effects, particularly intestinal cancer, and experiments show that the anti-tumor and anti-cancer effects of the oral liquid synthesized according to the ratio of 4:1 are far better than those of either oral liquid.
The blueberry anthocyanin extract comprises x parts, y parts and z parts, wherein the relationship among the blueberry anthocyanin extract, the allicin extract and water meets the following requirements:
wherein a is the proportion of ingredients, the value range of a is a epsilon (1,6), and the optimal proportion can be obtained when the value of a is 4. When the value of a is 4, the inhibition effect of the invention on the survival rate of the cancer cells is obviously higher than that of the case when the value of a is 3, but the inhibition effect of the invention on the survival rate of the cancer cells is gradually reduced along with the increase of the ingredient proportion, namely the value of a is once large, and the inhibition effect of the invention on the survival rate of the cancer cells is obviously reduced when the value of a is 20 as shown in figure 5.
After the Chinese chestnut is coated with a layer of hemp protein meal for fermentation, the beneficial substances of the hemp protein meal in the Chinese chestnut can be further blended into the Chinese chestnut, so that the variety and the quality of the nutrient substances of the Chinese chestnut are improved.
Claims (2)
1. A black chestnut is characterized in that: is realized by the following steps of the method,
the method comprises the following steps: mechanically peeling semen Castaneae, cleaning, and placing into a sealed fermentation container;
step two: carrying out continuous variable temperature fermentation to obtain black Chinese chestnut,
the humidity of the continuous variable temperature fermentation is 60% -80%, and the continuous variable temperature fermentation comprises six stages:
the first stage is as follows: the fermentation temperature is increased from 15 ℃ to 90 ℃ in 5-7 h,
and a second stage: keeping the fermentation temperature at 90 ℃, continuously fermenting for 10-14 h,
and a third stage: the fermentation temperature is reduced from 90 ℃ to 75 ℃ within 2-4 h,
a fourth stage: keeping the fermentation temperature at 75 ℃, continuously fermenting for 10-14 h,
the fifth stage: when the method is used, the fermentation temperature is reduced from 75 ℃ to 60 ℃ within 5-7 h,
the sixth stage: keeping the fermentation temperature at 60 ℃, and continuously fermenting for 46-50 h;
during fermentation, the chestnut is coated with a layer of hemp protein meal, and the preparation method of the protein meal comprises the following steps:
(1) screening the hemp seeds to remove impurities;
(2) hulling fructus cannabis to obtain fructus cannabis;
(3) and (3) low-temperature drying: spreading the screened fructus cannabis in bulk to form a fructus cannabis material bed, and drying at the low temperature of 30-45 ℃ for 24-72 hours to ensure that the water content of the fructus cannabis is less than or equal to 5%;
(4) crushing fructus Cannabis, extruding, puffing, and grinding to obtain fructus Cannabis protein cake mainly containing fructus Cannabis oil and fructus Cannabis protein;
adding the ground pulp of the solanaceae fruits into the hemp protein meal, wherein the ground pulp of the solanaceae fruits is obtained by physically grinding the solanaceae fruits and then adding water into the solanaceae fruits according to the volume ratio of 1:0.5 and stirring the mixture;
the Solanaceae fruit is selected from one of Capsici fructus, fructus Lycopersici Esculenti, fructus Solani Melongenae, fructus Lycii, calyx Seu fructus Physalis, herba Solani Nigri, rhizoma Solani Tuber osi, and fructus Lanceolatae;
at least adding allicin extract into the fructus cannabis protein meal;
the allicin extract is prepared by the following method:
1) placing garlic into an acetic acid solution to be soaked for 10-12 days, washing with water, and crushing to obtain deodorized garlic pulp;
2) adding the deodorized garlic pulp into an 80-90% ethanol aqueous solution which is 3-5 times of the deodorized garlic pulp according to the mass ratio, adjusting the pH value to 6, performing enzymolysis for 50-60 min, and controlling the temperature to be 30-40 ℃;
3) adding 80-90% ethanol aqueous solution into the garlic pulp after enzymolysis, enabling the mass ratio of the garlic pulp to the ethanol aqueous solution to be 1: 5-1: 8, and extracting for 10-30 min by using 50-100W ultrasonic waves to obtain garlic extract;
4) centrifuging the garlic extract, performing ultrafiltration after precision filtration, wherein the ultrafiltration membrane is an inorganic membrane, and the cutoff molecular weight of the inorganic membrane is 8000-50000 Da;
concentrating the obtained liquid under reduced pressure to obtain an allicin extract with the specific gravity of 1.08-1.094 g/l;
after continuous variable-temperature fermentation is carried out in the second step, the Chinese chestnuts are naturally dried for 2-3 days and then are transferred to an environment with the temperature of-1-4 ℃ for 5-7 days;
the relationship between the humidity and the temperature of the variable temperature fermentation is as follows:
(-T2+30T+22275)/281.25≥W，90≥T≥15，80≥W≥60；
the relationship between the fermentation temperature and the fermentation time is that in the first stage:
T＝2t2+0.5t+15，6≥t≥0，90≥T≥15；
in the third stage:
T＝-0.34t2-4t+90，3≥t≥0，90≥T≥75。
2. the preparation method of black chestnuts based on claim 1 is characterized in that: is realized by the following steps of the method,
the method comprises the following steps: mechanically peeling semen Castaneae, cleaning, and placing into a sealed fermentation container;
step two: carrying out continuous variable temperature fermentation to obtain black Chinese chestnut,
the humidity of the continuous variable temperature fermentation is 60% -80%, and the continuous variable temperature fermentation comprises six stages:
the first stage is as follows: the fermentation temperature is increased from 15 ℃ to 90 ℃ in 5-7 h,
and a second stage: keeping the fermentation temperature at 90 ℃, continuously fermenting for 10-14 h,
and a third stage: the fermentation temperature is reduced from 90 ℃ to 75 ℃ within 2-4 h,
a fourth stage: keeping the fermentation temperature at 75 ℃, continuously fermenting for 10-14 h,
the fifth stage: when the method is used, the fermentation temperature is reduced from 75 ℃ to 60 ℃ within 5-7 h,
the sixth stage: keeping the fermentation temperature at 60 ℃, and continuously fermenting for 46-50 h;
during fermentation, the chestnut is coated with a layer of hemp protein meal, and the preparation method of the protein meal comprises the following steps:
(1) screening the hemp seeds to remove impurities;
(2) hulling fructus cannabis to obtain fructus cannabis;
(3) and (3) low-temperature drying: spreading the screened fructus cannabis in bulk to form a fructus cannabis material bed, and drying at the low temperature of 30-45 ℃ for 24-72 hours to ensure that the water content of the fructus cannabis is less than or equal to 5%;
(4) crushing fructus Cannabis, extruding, puffing, and grinding to obtain fructus Cannabis protein cake mainly containing fructus Cannabis oil and fructus Cannabis protein;
adding the ground pulp of the solanaceae fruits into the hemp protein meal, wherein the ground pulp of the solanaceae fruits is obtained by physically grinding the solanaceae fruits and then adding water into the solanaceae fruits according to the volume ratio of 1:0.5 and stirring the mixture;
the Solanaceae fruit is selected from one of Capsici fructus, fructus Lycopersici Esculenti, fructus Solani Melongenae, fructus Lycii, calyx Seu fructus Physalis, herba Solani Nigri, rhizoma Solani Tuber osi, and fructus Lanceolatae;
at least adding allicin extract into the fructus cannabis protein meal;
the allicin extract is prepared by the following method:
1) placing garlic into an acetic acid solution to be soaked for 10-12 days, washing with water, and crushing to obtain deodorized garlic pulp;
2) adding the deodorized garlic pulp into an 80-90% ethanol aqueous solution which is 3-5 times of the deodorized garlic pulp according to the mass ratio, adjusting the pH value to 6, performing enzymolysis for 50-60 min, and controlling the temperature to be 30-40 ℃;
3) adding 80-90% ethanol aqueous solution into the garlic pulp after enzymolysis, enabling the mass ratio of the garlic pulp to the ethanol aqueous solution to be 1: 5-1: 8, and extracting for 10-30 min by using 50-100W ultrasonic waves to obtain garlic extract;
4) centrifuging the garlic extract, performing ultrafiltration after precision filtration, wherein the ultrafiltration membrane is an inorganic membrane, and the cutoff molecular weight of the inorganic membrane is 8000-50000 Da;
concentrating the obtained liquid under reduced pressure to obtain an allicin extract with the specific gravity of 1.08-1.094 g/l;
the relationship between the humidity and the temperature of the variable temperature fermentation is as follows:
(-T2+30T+22275)/281.25≥W，90≥T≥15，80≥W≥60；
the relationship between the fermentation temperature and the fermentation time is that in the first stage:
T＝2t2+0.5t+15，6≥t≥0，90≥T≥15；
in the third stage:
T＝-0.34t2-4t+90，3≥t≥0，90≥T≥75。
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