CN106235234A - Preparation method of Chinese chestnut sauce and products thereof - Google Patents
Preparation method of Chinese chestnut sauce and products thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000015067 sauces Nutrition 0.000 title claims description 9
- 235000018244 Castanea mollissima Nutrition 0.000 title description 2
- 240000004957 Castanea mollissima Species 0.000 title description 2
- 235000006667 Aleurites moluccana Nutrition 0.000 title 1
- 241001070941 Castanea Species 0.000 claims abstract description 87
- 235000014036 Castanea Nutrition 0.000 claims abstract description 87
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- 241000219051 Fagopyrum Species 0.000 claims description 10
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 9
- 241000234314 Zingiber Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000130270 Fagopyrum tataricum Species 0.000 description 2
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000219428 Fagaceae Species 0.000 description 1
- 206010028391 Musculoskeletal Pain Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 210000002414 leg Anatomy 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000008733 trauma Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
本发明公开了板栗酱的制备方法及其产品，板栗酱的制备方法包括如下步骤：将新采摘的板栗晒干后去壳，获得板栗肉，然后将板栗肉蒸制至板栗肉熟透，再将蒸熟的板栗肉粉碎后在温度为25～35℃条件下发酵24～36小时，接着将发酵的板栗肉于18～25℃下晾晒5～8小时，最后加入调料拌匀，封坛、于18～25℃条件下放置1～3个月；本发明的制备方法简单，制得板栗酱甘甜、可口，深受消费者喜爱。The invention discloses a preparation method of chestnut paste and its products. The preparation method of chestnut paste comprises the following steps: freshly picked chestnuts are dried and shelled to obtain chestnut flesh, and then the chestnut flesh is steamed until the chestnut flesh is thoroughly cooked, and then Crush the steamed chestnut meat and ferment at 25-35°C for 24-36 hours, then dry the fermented chestnut meat at 18-25°C for 5-8 hours, add seasoning and mix well, seal the altar, It is placed under the condition of 18-25° C. for 1-3 months; the preparation method of the invention is simple, and the prepared chestnut paste is sweet and delicious, and is deeply loved by consumers.
Description
技术领域technical field
本发明属于食品领域，具体涉及半边菜在食品加工中作为保鲜剂中的应用，还涉及半边菜作为保鲜剂加工食品的方法。The invention belongs to the field of food, and in particular relates to the application of half side vegetables as a fresh-keeping agent in food processing, and also relates to a method for processing food with half side vegetables as a fresh-keeping agent.
背景技术Background technique
板栗(Castanea mollissima)，又名栗、板栗、栗子、风腊，是壳斗科栗属的植物，原产于中国，分布于越南、中国台湾以及中国大陆地区，生长于海拔370～2800米的地区。板栗营养丰富，富含维生素C，矿物质也很全面，含钾、锌、铁等，并且碳水化合物含量高，干板栗的碳水化合物达到77％；具有健脾胃、益气、补肾、壮腰、强筋、止血和消肿强心的功用，适合于治疗肾虚引起的腰膝酸软、腰腿不利、小便增多，和脾胃虚寒引起的慢性腹泻，以及外伤后引起的骨折、瘀血肿痛和筋骨疼痛等症。Chestnut (Castanea mollissima), also known as chestnut, chestnut, chestnut, and wind wax, is a plant of the genus Chestnut in the Fagaceae. It is native to China, distributed in Vietnam, Taiwan, and mainland China, and grows at an altitude of 370 to 2,800 meters. . Chestnut is rich in nutrition, rich in vitamin C, minerals are also very comprehensive, including potassium, zinc, iron, etc., and the carbohydrate content is high, and the carbohydrate content of dried chestnut reaches 77%. The functions of strengthening tendons, stopping bleeding, reducing swelling and strengthening the heart are suitable for the treatment of soreness of the waist and knees, bad waist and legs, increased urination caused by kidney deficiency, chronic diarrhea caused by spleen and stomach deficiency, and fractures, blood stasis, swelling and pain caused by trauma. Musculoskeletal pain and other diseases.
目前，板栗大多直接食用或炒制后食用，产品比较单一，并且口感欠佳。因此，有必要将板栗制成板栗酱，解决板栗产品单一的问题。At present, most of the chestnuts are eaten directly or fried, and the product is relatively single, and the taste is not good. Therefore, it is necessary to make chestnut paste from chestnuts to solve the single problem of chestnut products.
发明内容Contents of the invention
有鉴于此，本发明的目的之一在于提供板栗酱的制备方法；本发明的目的之二在于提供由上述方法制得的板栗酱。In view of this, one of the purposes of the present invention is to provide a method for preparing chestnut paste; the second object of the present invention is to provide the chestnut paste prepared by the above method.
为实现上述发明目的，本发明提供如下技术方案：In order to realize the foregoing invention object, the present invention provides following technical scheme:
1、板栗酱的制备方法，包括如下步骤：将新采摘的板栗晒干后去壳，获得板栗肉，然后将板栗肉蒸制至板栗肉熟透，再将蒸熟的板栗肉粉碎后在温度为25～35℃条件下发酵24～36小时，接着将发酵的板栗肉于18～25℃下晾晒5～8小时，最后加入调料拌匀，封坛、于18～25℃条件下放置1～3个月，得板栗酱；所述调料为盐、生姜、苦荞和辣椒粉的混合物。1. The preparation method of chestnut paste comprises the steps of: drying freshly picked chestnuts and shelling them to obtain chestnut meat, then steaming the chestnut meat until the chestnut meat is thoroughly cooked, and then pulverizing the steamed chestnut meat at temperature Ferment for 24-36 hours at 25-35°C, then dry the fermented chestnut meat at 18-25°C for 5-8 hours, finally add seasoning and mix well, seal the altar, and place it at 18-25°C for 1-2 hours After 3 months, chestnut paste is obtained; the seasoning is a mixture of salt, ginger, buckwheat and chili powder.
本发明中，所述蒸制的时间为20～45分钟。In the present invention, the steaming time is 20-45 minutes.
本发明中，所述调料与板栗肉的质量比为5～10：0.8～1.5，所述调料中盐、生姜、苦荞和辣椒粉的质量比为0.5～0.9：0.3～0.7：0.6～1：0.8～1.2。In the present invention, the mass ratio of the seasoning to chestnut meat is 5-10:0.8-1.5, and the mass ratio of salt, ginger, buckwheat and chili powder in the seasoning is 0.5-0.9:0.3-0.7:0.6-1 : 0.8～1.2.
优选的，所述调料中盐、生姜、苦荞和辣椒粉的质量比为0.7：0.5：0.8：1。Preferably, the mass ratio of salt, ginger, buckwheat and chili powder in the seasoning is 0.7:0.5:0.8:1.
2、由所述板栗酱的制备方法制得的板栗酱。2, the chestnut paste that is made by the preparation method of described chestnut paste.
本发明的有益效果在于：本发明公开了板栗酱的制备方法，该制备方法简单，通过将板 栗肉蒸熟后直接在自然条件下发酵，然后加入调料拌匀获得甘甜、可口的板栗酱，深受消费者的喜爱。并且该方法制得的板栗酱通过在调料中加入苦荞一方面能够改善板栗酱的风味，同时还能延长板栗酱的保质期，在不添加食品保鲜剂的情况下，能够密封保存6个月以上。The beneficial effect of the present invention is that: the present invention discloses a preparation method of chestnut paste, which is simple. The chestnut meat is steamed and fermented under natural conditions, and then seasoning is added and mixed well to obtain a sweet and delicious chestnut paste, which is deep Loved by consumers. And the chestnut sauce prepared by the method can improve the flavor of the chestnut sauce by adding tartary buckwheat into the seasoning, and at the same time prolong the shelf life of the chestnut sauce, and can be sealed and stored for more than 6 months without adding food preservatives .
具体实施方式detailed description
下面将对本发明的优选实施例进行详细的描述。实施例中未注明具体条件的实验方法，通常按照常规条件或按照制造厂商所建议的条件。Preferred embodiments of the present invention will be described in detail below. For the experimental methods that do not specify specific conditions in the examples, usually follow the conventional conditions or the conditions suggested by the manufacturer.
实施例1Example 1
板栗酱的制备方法，包括如下步骤：将新采摘的板栗晒干后去壳，获得板栗肉，然后将板栗肉蒸制至板栗肉熟透，再将蒸熟的板栗肉粉碎后在温度为30℃条件下发酵30小时，接着将发酵的板栗肉于室温(18～25℃)下晾晒6小时，最后加入调料按质量比为8：1拌匀，封坛、于室温(18～25℃)条件下放置1～3个月，得板栗酱；其中调料为盐、生姜、苦荞和辣椒粉质量比为0.7：0.5：0.8：1的混合物。The preparation method of chestnut paste comprises the following steps: freshly picked chestnuts are dried and shelled to obtain chestnut meat, and then the chestnut meat is steamed until the chestnut meat is fully cooked, and then the steamed chestnut meat is pulverized and heated at a temperature of 30 Ferment at ℃ for 30 hours, then dry the fermented chestnut meat at room temperature (18-25℃) for 6 hours, finally add seasoning and mix well at a mass ratio of 8:1, seal the altar, and store at room temperature (18-25℃) Standing for 1-3 months under the same conditions, chestnut sauce is obtained; the seasoning is a mixture of salt, ginger, buckwheat and chili powder with a mass ratio of 0.7:0.5:0.8:1.
实验效果，本实施例制得的板栗酱可作为调料在食物烹调中使用，并且口感甘甜，可口，封坛3个月后，进行装瓶后能够保存半年以上。According to the experimental results, the chestnut paste prepared in this example can be used as seasoning in food cooking, and the taste is sweet and delicious. After sealing the altar for 3 months, it can be stored for more than half a year after being bottled.
实施例2Example 2
板栗酱的制备方法，包括如下步骤：将新采摘的板栗晒干后去壳，获得板栗肉，然后将板栗肉蒸制至板栗肉熟透，再将蒸熟的板栗肉粉碎后在温度为25℃条件下发酵36小时，接着将发酵的板栗肉于室温(18～25℃)下晾晒8小时，最后加入调料按质量比为5：0.8拌匀，封坛、于室温(18～25℃)条件下放置1～3个月，得板栗酱；其中调料为盐、生姜、苦荞和辣椒粉质量比为0.5：0.3：0.6：0.8的混合物。The preparation method of chestnut paste comprises the following steps: freshly picked chestnuts are dried and shelled to obtain chestnut meat, then the chestnut meat is steamed until the chestnut meat is thoroughly cooked, and then the steamed chestnut meat is pulverized and heated at a temperature of 25 Ferment at ℃ for 36 hours, then dry the fermented chestnut meat at room temperature (18-25℃) for 8 hours, finally add seasoning and mix well at a mass ratio of 5:0.8, seal the altar, and store at room temperature (18-25℃) Standing for 1-3 months under the condition to obtain chestnut sauce; wherein the seasoning is a mixture of salt, ginger, buckwheat and chili powder with a mass ratio of 0.5:0.3:0.6:0.8.
实验效果，本实施例制得的板栗酱可作为调料在食物烹调中使用，并且口感甘甜，可口，封坛3个月后，进行装瓶后能够保存半年以上。According to the experimental results, the chestnut paste prepared in this example can be used as seasoning in food cooking, and the taste is sweet and delicious. After sealing the altar for 3 months, it can be stored for more than half a year after being bottled.
实施例3Example 3
板栗酱的制备方法，包括如下步骤：将新采摘的板栗晒干后去壳，获得板栗肉，然后将板栗肉蒸制至板栗肉熟透，再将蒸熟的板栗肉粉碎后在温度为35℃条件下发酵36小时，接着将发酵的板栗肉于室温(18～25℃)下晾晒5小时，最后加入调料按质量比为10：1.5拌匀，封坛、于室温(18～25℃)条件下放置1～3个月，得板栗酱；其中调料为盐、生姜、苦荞和辣椒粉质量比为0.9：0.7：1：1.2的混合物。The preparation method of chestnut paste comprises the following steps: freshly picked chestnuts are dried and shelled to obtain chestnut meat, then the chestnut meat is steamed until the chestnut meat is thoroughly cooked, and then the steamed chestnut meat is pulverized and heated at a temperature of 35 Ferment at ℃ for 36 hours, then dry the fermented chestnut meat at room temperature (18-25℃) for 5 hours, finally add seasoning and mix well at a mass ratio of 10:1.5, seal the altar, and store at room temperature (18-25℃) The chestnut paste can be obtained by standing under the condition for 1 to 3 months; the seasoning is a mixture of salt, ginger, buckwheat and chili powder with a mass ratio of 0.9:0.7:1:1.2.
实验效果，本实施例制得的板栗酱可作为调料在食物烹调中使用，并且口感甘甜，可口，封坛3个月后，进行装瓶后能够保存半年以上。According to the experimental results, the chestnut paste prepared in this example can be used as seasoning in food cooking, and the taste is sweet and delicious. After sealing the altar for 3 months, it can be stored for more than half a year after being bottled.
将本发明实施例1～3制得的板栗酱进行感官评价。感官评定是在感官试验室中进行的，由20人(22-30岁，其中男女各10名，具备板栗酱感官评分的基础知识)组成评分小组，于室温下空腹状态进行评价。评分标准为色泽(30分)；滋味与气味(40分)；外观(30分)。同时以未发酵和未加入苦荞的板栗酱作为对照，结果如表1所示。The chestnut pastes prepared in Examples 1-3 of the present invention were subjected to sensory evaluation. The sensory evaluation was carried out in a sensory laboratory. A scoring team was composed of 20 people (22-30 years old, 10 males and 10 males, with basic knowledge of sensory evaluation of chestnut paste), and the evaluation was carried out at room temperature in an empty stomach state. Scoring criteria are color (30 points); taste and smell (40 points); appearance (30 points). At the same time, unfermented chestnut paste with no buckwheat was used as a control, and the results are shown in Table 1.
表1、板栗酱感官评价结果Table 1. Sensory evaluation results of chestnut paste
此外，实施例1～3制得的板栗酱保存半年以上外观和色泽基本保持不变，而未发酵和未加入苦荞的板栗酱在保存半年后，色泽变暗，气味较浓，均匀性差。In addition, the appearance and color of the chestnut sauce prepared in Examples 1-3 remained basically unchanged for more than half a year, while the unfermented chestnut sauce without tartary buckwheat became darker in color, stronger in smell and poor in uniformity after half a year of storage.
上述结果表明，采用本发明的方法制得的板栗酱不论从外观上还是从口感上均更优，并且在不含添加剂的情况下保质期更长。The above results show that the chestnut paste prepared by the method of the present invention is better both in appearance and taste, and has a longer shelf life without additives.
最后说明的是，以上优选实施例仅用以说明本发明的技术方案而非限制，尽管通过上述优选实施例已经对本发明进行了详细的描述，但本领域技术人员应当理解，可以在形式上和细节上对其作出各种各样的改变，而不偏离本发明权利要求书所限定的范围。Finally, it should be noted that the above preferred embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail through the above preferred embodiments, those skilled in the art should understand that it can be described in terms of form and Various changes may be made in the details without departing from the scope of the invention defined by the claims.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048310A (en) * | 2017-06-09 | 2017-08-18 | 孙显鹏 | A kind of Chinese chestnut sauce production technology |
| CN109123563A (en) * | 2018-08-09 | 2019-01-04 | 贵州光秀生态食品有限责任公司 | A kind of production method of Chinese chestnut sauce |
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| CN107048310A (en) * | 2017-06-09 | 2017-08-18 | 孙显鹏 | A kind of Chinese chestnut sauce production technology |
| CN109123563A (en) * | 2018-08-09 | 2019-01-04 | 贵州光秀生态食品有限责任公司 | A kind of production method of Chinese chestnut sauce |
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