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Non-thermal physical fresh-keeping trapa bispinosa roxb preparation method

A non-thermal, water chestnut technology, applied in the preservation of fruits and vegetables, preservation of fruits/vegetables by radiation/electricity treatment, food preservation, etc. Avoid hidden dangers of food safety, guarantee taste and nutritional value, and improve the effect of preservation

Active Publication Date: 2016-03-09
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the way of heat sterilization will inevitably affect the quality of lotus root, such as color, taste and nutritional value, and there are also food safety hazards in chemical substance soaking treatment

Method used

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  • Non-thermal physical fresh-keeping trapa bispinosa roxb preparation method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1), selection: select fresh and non-rotten water chestnut for use, and remove some sundries.

[0027] (2) Cleaning: wash the water chestnut with clear water, then put it into an ultrasonic cleaning device and clean it with ultrapure water for 1.5 hours.

[0028] (3), shelling: manually shelling the washed water chestnut.

[0029] (4), soaking: the water chestnut after the above-mentioned pretreatment is immersed in ultrapure water, to isolate oxygen.

[0030] (5), extraction: put 50g of water chestnut into the barrel, then put it into the extraction kettle, select the extraction temperature to be 46°C, the extraction pressure to be 16MPa, the separation temperature to be 46°C, the extraction time to be 60min, CO 2 Flow rate 10L / min, entraining agent is the ethanol solution of mole fraction 10%. 2 During the extraction process, the ultrasonic frequency is 21KHz, and the ultrasonic power is 200W.

[0031] (6), drain and vacuum pack: the water chestnut after above-ment...

Embodiment 2

[0036] (1), selection: select fresh and non-rotten water chestnut for use, and remove some sundries.

[0037] (2) Cleaning: wash the water chestnut with clear water, then put it into an ultrasonic cleaning device and clean it with ultrapure water for 1 hour.

[0038] (3), shelling: manually shelling the washed water chestnut.

[0039] (4), soaking: the water chestnut after the above-mentioned pretreatment is immersed in ultrapure water, to isolate oxygen.

[0040] (5), extraction: put 50g of water chestnut into the barrel, then put it into the extraction kettle, select the extraction temperature to be 42°C, the extraction pressure to be 13MPa, the separation temperature to be 42°C, the extraction time to be 45min, CO 2 The flow rate is 8.5L / min, the entrainer is an ethanol solution with a molar fraction of 8.5%, and the dosage is 14% of the weight of the water chestnut, and ultrasonic vibration is carried out to strengthen the supercritical CO 2 During the extraction process...

Embodiment 3

[0046] (1), selection: select fresh and non-rotten water chestnut for use, and remove some sundries.

[0047] (2) Cleaning: wash the water chestnut with clear water, then put it into an ultrasonic cleaning device and clean it with ultrapure water for 1 hour.

[0048] (3), shelling: manually shelling the washed water chestnut.

[0049] (4), soaking: the water chestnut after the above-mentioned pretreatment is immersed in ultrapure water, to isolate oxygen.

[0050] (5), extraction: put 50g of water chestnut into the barrel, then put it into the extraction kettle, select the extraction temperature to be 40°C, the extraction pressure to be 11MPa, the separation temperature to be 40°C, the extraction time to be 30min, CO 2 The flow rate is 8.5L / min, the entrainer is an ethanol solution with a molar fraction of 8.5%, and the dosage is 14% of the weight of the water chestnut, and ultrasonic vibration is carried out to strengthen the supercritical CO 2 During the extraction process...

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Abstract

The present invention relates to a non-thermal physical fresh-keeping trapa bispinosa roxb preparation method so as to solve the problems of short fresh-keeping period, poor taste, poor color and poor nutrition value of the prepared trapa bispinosa roxb product in the prior art are solved. The technical scheme comprises that phenol substances in shelled trapa bispinosa roxb are extracted by using a supercritical CO2 extraction method, and irradiation cold sterilization and vacuum packaging are sequentially performed to obtain the trapa bispinosa roxb product. According to the present invention, the trapa bispinosa roxb treated through the method has characteristics of substantially improved storage period, excellent color, excellent aroma, and excellent taste.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a non-thermal physical preservation method for water chestnut freshness. Background technique [0002] Water chestnut is another name for the water chestnut and the fine fruit wild water chestnut in the water caltrop family. Also known as waist water chestnut, water chestnut, and water chestnut, it is sweet, cool, and non-toxic. It is the fruit of the annual herb aquatic plant water chestnut. The skin of water chestnut is crispy and the flesh is beautiful. It has the effects of inducing diuresis and clearing milk, quenching thirst and detoxifying alcohol. The nature of water chestnut is sweet, astringent, flat, non-toxic. The pulp is rich in starch, in addition to glucose, protein, vitamins B , vitamins C Wait. It has the effects of clearing heat and relieving heat, nourishing qi and invigorating the stomach, quenching thirst, detoxifying alcohol, diuresis and br...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/00
CPCA23B7/00A23B7/015
Inventor 汪超胡开群李冬生石勇徐宁胡勇周梦舟李玮王金华何建军
Owner HUBEI UNIV OF TECH
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