Compound medlar and Chinese chestnut health-care food and preparation method thereof

Abstract

The invention provides compound medlar and Chinese chestnut health-care food and a preparation method thereof. The preparation method is characterized by comprising the following steps: adding the Chinese chestnut serving as a basic material into juice which is prepared by respectively stewing and extracting medlar and sealwort; adding brown sugar and concentrating to prepare mixed concentrated juice; and stewing, fermenting, drying, packaging and sterilizing. The product adopts a stewing and heat-insulating fermentation combined production process, so that the problem about permeation of added materials can be effectively solved, the organic ingredient of the chestnut nutlet can be transformed, the amino acid content and the reducing sugar content are increased, the nutritional value is improved, color, aroma and taste of the Chinese chestnut are enriched, the product is unique, and people can benefit from the health-care effects of the medlar and the sealwort when eating the Chinese chestnut. The product is simple in production process, low in investment, quick in response and extremely suitable for local material use and local processing in the producing area of the Chinese chestnut, and promotes the development of the deep processing industry of the Chinese chestnut.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a compound medlar and chestnut health food and a preparation method thereof. Background technique [0002] Chestnut is also known as chestnut, chestnut fruit, big chestnut. Warm in nature, sweet in taste. Enter the spleen, stomach and kidney meridians. Chinese medicine believes that chestnut has the functions of nourishing the stomach and spleen, nourishing the kidney and strengthening the tendons, promoting blood circulation and stopping bleeding, etc. It can be used for nausea, diarrhea, dysentery, vomiting blood, epistaxis, blood in the stool, tendon injuries, fractures, bruises, pain, scrofula, swollen poison, etc. disease. "Qian Jin Fang" records: "Chestnut, the fruit of the kidney. Kidney disease should eat it." "Food Materia Medica": "Main benefit qi, thicken the stomach, nourish the kidney qi, and make people hungry." The content of carotenoids in chestnuts is relatively...

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-fried chestnuts are the main ones. 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