Preparation method and product of Chinese chestnut micro-molecular peptide flour

Abstract

The present invention discloses a preparation method of Chinese chestnut micro-molecular peptide flour. The preparation method comprises the following steps: 1) ripen Chinese chestnuts are pickled, the pickled Chinese chestnuts are shelled to obtain Chinese chestnut kernels, the Chinese chestnut kernels are subjected to drying treatment in a cold wind drying device at a temperature of 55-65 DEG C for 40-50 minutes, then the dried Chinese chestnut kernels are crushed, and the crushed Chinese chestnut kernels are sifted through a 80-mesh sieve to obtain Chinese chestnut full flour; 2) the humidity of the Chinese chestnut full flour is adjusted to 40-42%, and the humidity adjusted Chinese chestnut full flour is sent to a microwave processing device to subject to an interval microwave treatment at a microwave frequency of 2,450 MHz and at a power of 500 W; 3) water is added into the microwave treated Chinese chestnut full flour in a weight ratio of the microwave treated Chinese chestnut full flour and the water at 1 : 12-18, the mixture is soaked in a water bath at 75 DEG C for 1.5 hours, then xylanase is added, the mixture is stirred evenly, and an extraction is conducted at a temperature maintaining at 40-60 DEG C for 1-4 hours to obtain an extract for standby application; 4) the extract is taken and subjected to a vacuum suction filtration using a circulating water vacuum pump to obtain the suction filtered peptide solution, and the peptide solution is prepared into raw material peptide solution; and 5) the raw material peptide solution is subjected to vacuum spray drying and the dried matters are collected, and the collected dried matters are crushed to obtain the Chinese chestnut micro-molecular peptide flour.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a preparation method of chestnut small molecule peptide powder and a product thereof. Background technique [0002] Chestnut, also known as chestnuts, chestnuts, etc., belongs to perennial plants, which are rich in nutrients, containing 51-60% starch, 5.7-10.7% protein, 2-7.4% fat, 15 mg calcium, and iron per 100 grams. 1.2 mg, 1.32 mg zinc, 11.45 mg vitamin E, 0.15 mg riboflavin, 2.5 mg vitamin C, crude fiber, carotene, vitamin A, B, C and calcium, phosphorus, potassium and other minerals, which can be used by human body Up to 98% of nutrients are absorbed and utilized. Its starch content is very high, and the carbohydrates of dried chestnuts reach 77%, which is equivalent to 75% of grains; 2.4 times that of potatoes. Chestnuts are rich in vitamin B1 and B2, and the content of vitamin B2 is at least 4 times that of rice. It also contains 24 mg of vitamin C per 100 grams...

AI Technical Summary

Problems solved by technology

[0003] Although chestnut has such high nutritional value, because it is difficult to store and contains a large amount of starch, people are only limited to using it as rough processed foods such as canned food, sugar-fried chestnuts, chestnut sauce, etc., and can only be provided seasonally. People eat, but can't well develop and utilize the rich nutritional value of chestnut for a long time, also can't improve its added value