A method for removing bitterness and astringency from cork oak seed kernels

Abstract

The invention discloses a cork oak seed kernel debittering and astringency removing method. The method comprises the following steps: (1) selecting raw materials; (2) drying to remove the hull; (3) rinsing to remove the peel; (4) cooking to sterilize; (5) preparing an aspergillus oryza spore suspension; (6) inoculating and fermenting by the aspergillus oryza; (7) cleaning; (8) performing microwave auxiliary treatment to debitterize; (9) rinsing; (10) drying; and (11) packaging and storing. In the premise of preserving the integrity of the grain, the aspergillus oryza fermentation is adopted to produce tannase to achieve an aim of removing the bitter taste in the cork oak seed kernel; furthermore, the microwave is used for rapidly heating to form tiny pores in the seed kernel, the tannin ingredient is migrated along with the flowing of the moisture, thereby achieving the aim of further debittering and astringency removing. The cork oak seed kernel grain prepared by use of the method disclosed by the invention is complete, free from bitter taste, tight in mouthfeel, fragrant and delicate, and is the raw material further processed as other foods.

Description

technical field [0001] The invention relates to a method for removing bitterness and astringency from cork oak kernels. Background technique [0002] cork oak ( Quercus variabilis Bl. ), also known as cork oak, rough bark Qinggang, is a deciduous tree of Fagaceae, widely distributed in my country, and the annual output of seed kernels is estimated at 800 million kg. Quercus cork kernels are rich in nutrition, and its main components include starch (50.6%-58.7%), protein (11.7%-15.8%), fat (2.1%-2.6%), ash (1.3%-2.2%), tannin ( 10.2% to 14.1%). Therefore, Quercus variabilis is a promising wild woody food resource. But the bitterness and astringency that cork oak kernels have is not accepted by consumers, so so far the cork oak has not been well processed and utilized. The bitter taste of cork oak is mainly caused by the tannins it contains. If the human body eats too much food containing tannins, it may even cause symptoms such as dizziness, nausea, abdominal distension ...

AI Technical Summary

Problems solved by technology

If this kind of method is adopted, the integrity of the seed kernel particles will be destroyed, and even if the subsequent reshaping, the original suitable firm taste of the seed kernels will not be lost, and the use of a large number of chemical reagents will not only pollute the environment, but also destroy its nutritional content

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