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Method for fermenting flavor chestnut kernel

A technology of chestnut kernel and flavor, applied in the field of food processing, to achieve golden color, enhance body immunity, and excellent taste and flavor

Active Publication Date: 2010-08-18
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of chestnut kernels with lactic acid fermentation flavor has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Chestnut kernel and water are mixed with 1: 10 (pump water mass ratio), homogenate, then add 3% glucose and 0.1% citric acid (accounting for the mass of chestnut kernel), stir and make it dissolve, Insert 2% Lactobacillus casei (the volume percentage of the culture medium and the pump slurry), cultivate at 35° C. for 4 hours, and set aside. Add ripe chestnut kernels and ferment at 20°C for 10 hours. The fermented chestnut kernels are added into the seasoning solution, the sugar concentration of the seasoning solution is controlled at 30%, the sugar-acid ratio is 100:1, and soaked under vacuum conditions for 12 hours. The seasoned chestnuts are vacuum-packed, sterilized at 115° C. for 20 minutes and stored in a cold storage.

Embodiment 2

[0020] Embodiment 2: chestnut kernel and water mix with 1: 10 (mass ratio of chestnut water), homogenate, then add 5% glucose (accounting for the quality of chestnut kernel), insert 2% (bacteria medium and chestnut lactic acid bacteria starter cultured at 35°C for 4 hours, then adding a 3% saccharomyces starter (bacteria culture medium and chestnut pulp mass percent), then ripened chestnut kernels were added to the fermentation broth, 18 Continue to ferment for 8 hours at ℃ and set aside. The fermented chestnut kernels are added into the seasoning solution, the sugar concentration of the seasoning solution is controlled at 50%, the sugar-acid ratio is 100:8, and soaked under vacuum conditions for 24 hours. The seasoned chestnuts are vacuum-packed, sterilized at 115°C for 15 minutes, and cooled for storage.

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Abstract

The invention provides a method for fermenting flavor chestnut kernel, belonging to the technical field of food processing. The technology of the invention takes chestnut kernel and chestnut pulp as raw materials, and lactic acid bacteria and yeast leaven are added; by the fermentation action of compound strain, the flavor and the nutritional value of the chestnut kernel can be improved to prepare the lactic acid fermenting flavor chestnut kernel products. The invention has the advantages that fermentation engineering technology is adopted to develop a high-nutrition chestnut food with lacticacid fermenting flavor, soft acidity and abundant nutrition; meanwhile, the chestnut of the invention keeps inherent golden yellow of chestnut and is a novel and pure natural chestnut fermenting product. The fermenting method of the chestnut kernel of the invention can produce leisure chestnut food, such as fermented chestnut kernel, fermented chestnut cans and the like, has wide market development prospect and provides a new path for deep processing of chestnut.

Description

technical field [0001] A method for fermenting and producing flavored chestnut kernels belongs to the technical field of food processing. It specifically relates to a method for fermenting chestnut kernels with lactic acid bacteria and saccharomyces to prepare nutritious chestnut kernels with rich lactic acid flavor. Background technique [0002] Chestnut (chestnut) belongs to the genus Chestnut of the Fagaceae, originating in my country, currently cultivated in 26 provinces across the country, with an annual output of 300,000 tons. Chestnut is deeply loved by consumers because of its rich nutrition and unique flavor, and is known as "woody food". Chestnut has the effects of nourishing the stomach and strengthening the spleen, nourishing the kidney and strengthening tendons, promoting blood circulation and stopping bleeding. It is a good product for treating the spleen and nourishing the liver, and is also very popular in the international market. [0003] Chestnut process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 李春阳刘文旭王乃富闫征
Owner JIANGSU ACAD OF AGRI SCI
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