Preparation method of Non-thermal physically preserved water chestnut

A non-thermal, water chestnut technology, applied in the preservation of fruits and vegetables, preservation of fruits/vegetables by radiation/electrical treatment, food preservation, etc., can solve the problems of water chestnut color, taste and nutritional value, hidden dangers of food safety, etc., to avoid food Potential safety hazards, guarantee of taste and nutritional value, and effect of color protection

Inactive Publication Date: 2016-04-27
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 water chestnuts 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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  • Preparation method of Non-thermal physically preserved water chestnut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Selection and pre-treatment: select fresh water chestnuts without rot and thin skin, and cut off the tail pedicles.

[0026] (2), cleaning: wash the water chestnuts with clear water, then put them into an ultrasonic cleaning device and clean them with ultrapure water for 1.5 hours.

[0027] (3), slice: cut the water chestnut into 10mm thin slices after peeling.

[0028] (4), soaking: the water chestnuts after the above-mentioned pretreatment are immersed in ultrapure water to isolate oxygen.

[0029] (5), extraction: 50g of water chestnut slices are packed into the barrel, then put into the extraction kettle, the selected extraction temperature is 43°C, the extraction pressure is 13MPa, the separation temperature is 43°C, the extraction time is 60min, CO 2 The flow rate is 10L / min, the entraining agent is 8% ethanol with a molar fraction of 18% of the weighted water chestnut mass, and ultrasonic vibration is carried out to strengthen the supercritical CO 2 During ...

Embodiment 2

[0035] (1) Selection and pre-treatment: select fresh water chestnuts without rot and thin skin, and cut off the tail pedicles.

[0036] (2) Cleaning: wash the water chestnuts with clear water, then put them into an ultrasonic cleaning device and clean them with ultrapure water for 1 hour.

[0037] (3), slice: cut the water chestnut into 8mm thin slices after peeling.

[0038] (4), soaking: the water chestnuts after the above-mentioned pretreatment are immersed in ultrapure water to isolate oxygen.

[0039] (5), extraction: 50g water chestnut slices are loaded into the barrel, then put into the extraction kettle, the selection extraction temperature is 40°C, the extraction pressure is 11MPa, the separation temperature is 40°C, the extraction time is 45min, CO 2 The flow rate is 8L / min, the entraining agent is 15% of the weighted water chestnut mass, and the entraining agent is 6% ethanol with a molar fraction. 2 During the extraction process, the ultrasonic frequency is 18KHz...

Embodiment 3

[0045] (1) Selection and pre-treatment: select fresh water chestnuts without rot and thin skin, and cut off the tail pedicles.

[0046] (2) Cleaning: wash the water chestnuts with clear water, then put them into an ultrasonic cleaning device and clean them with ultrapure water for 1 hour.

[0047] (3), slice: cut the water chestnut into 8mm thin slices after peeling.

[0048] (4), soaking: the water chestnuts after the above-mentioned pretreatment are immersed in ultrapure water to isolate oxygen.

[0049] (5), extraction: 50g water chestnut slices are loaded into the barrel, then put into the extraction kettle, the selection extraction temperature is 40°C, the extraction pressure is 10MPa, the separation temperature is 40°C, the extraction time is 30min, CO 2 The flow rate is 8L / min, the entraining agent is 15% of the weighted water chestnut mass, and the entraining agent is 6% ethanol with a molar fraction. 2 During the extraction process, the ultrasonic frequency is 18KHz...

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Abstract

The invention relates to a preparation method of Non-thermal physically preserved water chestnut. The preparation method solves the problems of short shelf life and relatively bad taste, color and nutritive value of water chestnut product prepared according to existing preparation method. The technical scheme comprises the following processes: extracting phenolic compounds from peeled water chestnuts by a supercritical CO2 extraction method, performing cold irradiation sterilization to the water chestnuts and then packaging the sterilized water chestnuts in vacuum so as to obtain the water chestnut product. Treated by the above processes, the water chestnut is greatly improved in shelf life and good in color, flavor and taste.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a preparation method of non-thermal physical preservation of water chestnuts. Background technique [0002] Water chestnut, commonly known as horseshoe, also known as ground chestnut, is named for its shape like a horseshoe and chestnut. The phosphorus contained in water chestnut is the highest among root vegetables, which can promote the growth and development of the human body and maintain physiological functions, and is of great benefit to the development of teeth and bones. balance. Therefore, water chestnuts are suitable for children to eat. In the study of water chestnuts in the UK, an antibacterial ingredient - water chestnuts was discovered. This substance has a certain inhibitory effect on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa, and also has a certain effect on lowering blood pressure. This substance also has a preventive effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/148A23B7/015A23L19/00
CPCA23B7/148A23B7/015A23V2002/00A23V2250/11A23V2300/14A23V2300/44A23V2300/46A23V2300/48
Inventor 汪超胡开群李冬生石勇徐宁胡勇周梦舟李玮柯卫东王金华何建军
Owner HUBEI UNIV OF TECH
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