In order to improve the utilization rate of hawthorn, hawthorn powder (HP) was included in the formulation of cake as a dietary fiber and source of bioactive substance. The physicochemical properties and microstructure of whole hawthorn powder (WHP) and peeled hawthorn powder (PHP), and the influence of HP on the quality characteristics, microstructure, antioxidant properties and sensory quality of wheat cake were studied. The results showed that the physicochemical and antioxidant properties, bioactive components and X-ray diffraction crystal structures of the two kinds of HP were different, and HP affected the physicochemical, texture, sensory and antioxidant properties, bioactive substances and microstructure of cake. The shrinkage, baking loss, pH, elasticity, cohesion, brightness and overall acceptability of cake decreased with HP addition, and the density, hardness, viscosity, chewability, redness and yellowness values, total polyphenol and total flavonoid contents and antioxidant properties increased. WHP and PHP could be added into cake at levels up to 15%. The sensory characteristics of the cake with HP, with a unique hawthorn-like flavor, were not significantly different from those of the control group.

Polysaccharides (CWP) from nutritious wine made from glutinous rice with added Chinese chestnut as a nutritional fortifier using the traditional fermentation process of Chinese rice wine (Huangjiu) were obtained by fractional ethanol precipitation and purified by ultrafiltration into two fractions: CWP-1 (> 100 ku) and CWP-2 (30–100 ku). CWP-1 and CWP-2 were mainly composed of eight monosaccharides, including galactose, mannose, glucose, arabinose, xylose, fucose, galacturonic acid and glucuronic acid. Infrared spectroscopy analysis showed the typical absorption peaks of both polysaccharides and the presence of α- and β-glycosidic bond conformations in CWP-1. In vitro immunological assays showed that CWP-1 and CWP-2 significantly induced the secretion of tumor necrosis factor-α (TNF-α), interleukin 6(IL-6) and nitric oxide (NO) by mouse macrophages RAW 264.7, and their capacity to secrete cytokines was higher than that of lipopolysaccharide (LPS) at the same mass concentration. This study will provide theoretical references for the research and utilization of functional components in chestnut processed Chinese chestnut products and new Huangjiu.