Biological fermented dark chestnut and preparation method thereof

Abstract

The present invention discloses biological fermented dark chestnuts and a preparation method thereof. The biological fermented dark chestnuts are characterized by being prepared via the following steps: first, immersing processed chestnuts in culture broth containing 3-5% of Saccharomyces cerevisiae per kg (weight ratio) of the culture broth, pulling the chestnuts out and draining the culture broth after an airtight slow fermentation at 25-33 DEG C for 60-72 hours, then placing the chestnuts in a stainless steel container to enable the fermentation of the chestnuts itself at a temperature of 85-95 DEG C and a humidity of 75-100%, and obtaining the biological fermented dark chestnuts after one week. Via further drying, vacuum packaging and sterilization of the product of the present invention, dark chestnut snack foods can be obtained, so that more people can freely purchase the snack foods. According to the invention, the products are simple in preparation method, easy to produce by industrial production, and cheap and fine, and can be popular in consumers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a biologically fermented black chestnut and a preparation method thereof. Background technique [0002] Chestnut is also known as chestnut, chestnut fruit, and big chestnut. Warm in nature, sweet in taste. Go into spleen, stomach, kidney channel. Traditional Chinese medicine believes that chestnut has the functions of nourishing the stomach and strengthening the spleen, nourishing the kidney and strengthening the tendons, promoting blood circulation and stopping bleeding, etc. disease. "Qian Jin Fang" records: "Chestnut, the fruit of the kidney. Kidney disease should be eaten." "Food Materia Medica": "Mainly nourishes qi, thickens the stomach, nourishes kidney qi, and makes people resistant to hunger." The content of carotenoids in chestnuts is relatively high , so it has good anti-oxidation and cancer prevention effects, as well as lowering cholesterol, preventing blood clots,...

AI Technical Summary

Problems solved by technology

At present, the deep processing technology of chestnut in our country is still very weak, and the operation level of market products is not high, which makes it difficult to sell chestnuts in some producing areas, resulting in a lot of waste and hurting the enthusiasm of many chestnut farmers. At present, my country's chestnut products are still fresh Chestnuts, sugar-fried chestnuts, and meat-roasted chestnuts are the main products. Compared with foreign market products, there is a big gap

Patent CN1484978A discloses "Jujube chestnut series food and its production method". This invention uses red dates, chestnuts, oligosaccharides, and white sugar as main raw materials to make jujube chestnut paste, jujube chestnuts, beverages, jujube chestnut soup, and jujube chestnuts. Paste, jujube and chestnut flake food; patent CN1039950A discloses "method for producing canned chestnuts in syrup"; CN101292753A discloses "drunk chestnut processing technology", the process is to soak chestnuts in white wine and then add white sugar in proportion CN101601482A discloses "a processing method of chestnut snack food", CN101878932A discloses "a kind of processing technology of deep-fried chestnuts", and CN102488254A also discloses "a processing method of salty chestnuts". "; As can be seen from the prior art, its processing method is all inseparable from the basic techniques of boiling, baking and frying, and cannot fundamentally solve the nutrition, convenience and long shelf life of Chinese chestnut as a snack food, and it is difficult to form market competitiveness