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Black water chestnuts and preparation method thereof

A water chestnut, time technology, applied in the direction of food science, food ingredients as color, food ingredients as taste improver, etc., can solve the problems of single processing method of primary processed products, difficult storage of fresh water chestnuts, low added value of products, etc. Sweet and sour, improve human immunity, increase the effect of health care

Active Publication Date: 2017-07-18
DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the problems of fresh water chestnuts being difficult to store, difficult to preserve, single processing method of primary processed products, low added value of products, and poor health care function.

Method used

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  • Black water chestnuts and preparation method thereof
  • Black water chestnuts and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0048] A kind of black water chestnut, the nutritional content of every 100g black water chestnut is: energy 452KJ, protein 2.2g, fat 0.4g, carbohydrate 23.5g, reducing sugar 12.3g as glucose, total sugar as sucrose 11.7g, total polyphenols 12.76mg, melanoidin 740mg.

[0049] For the black water chestnut described in this embodiment, the mineral content per 100g of black water chestnut is: sodium 15mg, iron 16.7mg, calcium 9mg, phosphorus 27mg.

[0050] For the black water chestnuts described in this embodiment, the other contents per 100g of black water chestnuts are: moisture 72.1g, ash content 1.8g.

[0051] Using the black water chestnut of this embodiment, the antioxidant effect of the black water chestnut on SPF grade KM mice was tested by investigating the blood indicators in the animal body. The experimental method is to select 30 KM mice with a body weight of 18g-22g. The experiment is divided into three groups randomly according to the body weight of the mice. Group...

specific Embodiment approach 2

[0056] According to the preparation method of the black water chestnut described in specific embodiment one, comprises the steps:

[0057] Step 1, raw material selection: select fresh water chestnuts without damage by diseases and insect pests as raw materials;

[0058] Step 2. Raw material cleaning: wash the water chestnuts selected in step 1 with clean water, and drain the water on the surface of the water chestnuts for later use;

[0059] Step 3, bagging and sealing: put the spare water chestnuts in step 2 into a high-temperature-resistant food-grade plastic bag, after sealing, put it in a closed fermentation container, and prepare for fermentation and aging;

[0060] Step 4. Fermentation and maturation: Set the fermentation temperature to carry out the variable temperature fermentation process. The variable temperature fermentation process is divided into 15 stages. The specific temperature parameters of each stage are as follows:

[0061] The first stage: the temperature...

specific Embodiment approach 3

[0079] A kind of black water chestnut, the nutritional content of every 100g black water chestnut is: energy 455KJ, protein 2.4g, fat 0.4g, carbohydrate 24.7g, reducing sugar 13.3g as glucose, total sugar as sucrose 12.7g, total polyphenols 13.76mg, melanoidin 750mg.

[0080] For the black water chestnut described in this embodiment, the mineral content per 100g of black water chestnut is: sodium 17mg, iron 17.7mg, calcium 10mg, phosphorus 27mg.

[0081] For the black water chestnuts described in this embodiment, the other contents per 100g of black water chestnuts are: moisture 74.1g, ash content 2g.

[0082] Using the black water chestnut of this embodiment, the antioxidant effect of the black water chestnut on SPF grade KM mice was tested by investigating the blood indicators in the animal body. The experimental method is to select 30 KM mice with a body weight of 18g-22g. The experiment is divided into three groups randomly according to the weight of the mice. Group 1 is ...

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Abstract

The invention discloses black water chestnuts and a preparation method thereof, and belongs to the technical field of food processing. The black water chestnuts prepared by the preparation method contain the following nutrients in per 100 grams: 445-455 kilojoules of energy, 2.0-2.4 grams of protein, 0.3-0.4 grams of fat, 21.3-24.7 grams of carbohydrates, 11.5-13.3 grams of reducing sugar (taken as glucose), 10.3-12.7 grams of total sugar (taken as sucrose), 11.65-13.76 milligrams of total polyphenols, 722-750 milligrams of melanoidin, 12-17 milligrams of sodium, 15.4-17.7 milligrams iron, 8-10 milligrams of calcium, 25-27 milligrams of phosphorus, 70.6-74.1 grams of water, and 1.6-2 grams of ash. No food additive is added during the processing process of the black water chestnuts; moreover, the prepared black water chestnuts are sour-sweet and delicious in taste, as well as pleasant in color and luster. The black water chestnuts are health-caring foods with multiple health-care functions, including anti-oxidation, anti-tumor, anti-bacterium functions and so on.

Description

technical field [0001] The invention belongs to the technical field of food processing; in particular, it relates to a black water chestnut and a preparation method thereof. Background technique [0002] Water chestnut, commonly known as horseshoe, also known as ground chestnut and black tea, is a medicinal and edible ingredient with the same origin. The meat is tender, juicy and sweet, crisp and refreshing. Water chestnuts contain water, carbohydrates, protein, fat, crude fiber, minerals and other nutrients. Traditional Chinese medicine believes that water chestnuts are cold in nature and sweet in taste, and have health effects such as clearing away heat and resolving phlegm, promoting body fluid and appetizing, improving eyesight and voiceless sound, eliminating food and sobering up alcohol. It is mainly distributed in Hubei, Guangdong, Guangxi, Shandong and other regions. It is an important vegetable planting variety in southern my country and is rich in resources. [0...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L19/10A23L33/00
CPCA23V2002/00A23V2200/04A23V2200/16A23V2200/30A23V2200/326A23V2200/312
Inventor 魏连会刘宇峰董艳孙兴荣姬妍茹宋淑敏杨庆丽高媛姜颖石杰张正海王月明
Owner DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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