CN117297051A - Additive-free browning-free natural diced water chestnut and processing method thereof - Google Patents
Additive-free browning-free natural diced water chestnut and processing method thereof Download PDFInfo
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- CN117297051A CN117297051A CN202311353708.0A CN202311353708A CN117297051A CN 117297051 A CN117297051 A CN 117297051A CN 202311353708 A CN202311353708 A CN 202311353708A CN 117297051 A CN117297051 A CN 117297051A
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- water chestnut
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- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 76
- 241001083492 Trapa Species 0.000 title claims abstract description 76
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 76
- 235000009165 saligot Nutrition 0.000 title claims abstract description 76
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 9
- 102000030523 Catechol oxidase Human genes 0.000 claims abstract description 8
- 108010031396 Catechol oxidase Proteins 0.000 claims abstract description 8
- 102000003992 Peroxidases Human genes 0.000 claims abstract description 8
- 108700023158 Phenylalanine ammonia-lyases Proteins 0.000 claims abstract description 8
- 108040007629 peroxidase activity proteins Proteins 0.000 claims abstract description 8
- 239000008239 natural water Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 230000000415 inactivating effect Effects 0.000 claims abstract description 6
- 230000002779 inactivation Effects 0.000 claims abstract description 6
- 239000013505 freshwater Substances 0.000 claims description 8
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 230000000975 bioactive effect Effects 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002352 surface water Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 8
- 238000002791 soaking Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000012286 potassium permanganate Substances 0.000 description 2
- 208000006400 Arbovirus Encephalitis Diseases 0.000 description 1
- 241000218208 Caltha Species 0.000 description 1
- 206010052369 Encephalitis lethargica Diseases 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 208000012873 acute gastroenteritis Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 201000002498 viral encephalitis Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0215—Post-treatment of dried fruits or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to an agricultural product and a processing method thereof, in particular to an additive-free browning-free natural water chestnut dry sheet and a processing method thereof. The method comprises the following steps: 1) Cleaning fresh horseshoes, removing dug rot, and draining surface water; 2) Drying the water-drained water chestnut with hot air at 55-60 ℃ for 2-4 hours until the water content is 70-80%, inactivating polyphenol oxidase, peroxidase and phenylalanine ammonia lyase, curing the water chestnut, and gelatinizing starch; 3) Cutting the water chestnut after inactivation, curing and starch gelatinization into water chestnut slices; 4) And (3) drying the water chestnut slices with hot air at 55-60 ℃ for 8-10 hours until the water content is 4-5%, thus obtaining the natural water chestnut dried slices without adding brown stain. The processing method of the natural dried horseshoe slices without addition and browning of the invention maintains the nutrition components and the bioactive components of the horseshoe to the greatest extent, has simple process, and the obtained product has white and clean color, good shape, smooth cut and strong taste of the horseshoe.
Description
Technical Field
The invention relates to an agricultural product and a processing method thereof, in particular to natural diced water chestnut without addition and browning and a processing method thereof.
Background
The water chestnut is a fresh, sweet, crisp, tender and nutritious fruit and vegetable with special delicate fragrance, and can be peeled to serve as fresh fruit, cooked food or side dish. The horseshoe is rich in various polyphenol and flavonoid bioactive substances, has excellent antioxidant, antibacterial and anti-inflammatory activities, and is commonly used for treating and preventing diseases such as acute sphagitis, pertussis, epidemic encephalitis, measles, acute gastroenteritis, dry stool, dysuria, bloody dysentery, blood and the like. The water chestnut is usually processed into quick-frozen diced water chestnut, fresh water canned water chestnut and other products due to short digging period, difficult preservation and easy browning after peeling.
Patent CN 108713586A discloses a method for preparing quick-frozen diced water chestnut, which comprises the steps of soaking and sterilizing water chestnut with potassium permanganate solution, peeling and dicing, soaking with fructose solution, freezing at-18 ℃ to-15 ℃, and refrigerating at-12 ℃ to-10 ℃ to obtain the quick-frozen diced water chestnut. The method has the main defects that: 1) The water chestnut pulp is tender and crisp, the water chestnut pulp is easy to cut, the incision is rough, the juice loss is serious, the juice loss is about 6-8kg after 100kg fresh water chestnut is sliced, and the loss of nutrient components and bioactive components is serious; 2) After peeling and dicing the horseshoe, polyphenol oxidase, peroxidase and phenylalanine ammonia lyase in the pulp are contacted with oxygen, so that the pulp is easy to brown; 3) Soaking the product in potassium permanganate solution, wherein the product has additive residues; 4) Soaking with fructose solution, which belongs to high-sugar food and is not beneficial to health; 5) Freezing at-18deg.C to-15deg.C and refrigerating at-12deg.C to-10deg.C, and has large power consumption and high processing cost.
Disclosure of Invention
The invention aims to provide the processing method of the natural diced water chestnut, which has the advantages of maximum reservation of the nutritional ingredients and the bioactive ingredients of the water chestnut, no addition, no browning, low processing cost and simple process.
The invention also aims to provide the natural horseshoe diced meat which has the advantages of strong taste of horseshoe and chicken, whiteness, smooth cut, low processing cost and simple process, and is free of addition and browning.
The invention provides a processing method of natural water chestnut without adding brown stain, which comprises the following steps:
1) Cleaning fresh water chestnut, removing the scratched and rotten person, and draining the water of the epidermis;
2) Drying the water-drained water chestnut with hot air at 55-60 ℃ for 2-4 hours until the water content is 70-80%, inactivating polyphenol oxidase, peroxidase and phenylalanine ammonia lyase, curing the water chestnut, and gelatinizing starch;
3) Peeling the water chestnut after inactivation, curing and starch gelatinization, and cutting Cheng Mati cubes;
4) And (3) drying the diced water chestnut with hot air at 55-60 ℃ for 8-10h until the moisture content is 4-5%, thus obtaining the natural diced water chestnut without adding brown stain.
Preferably, the hot air drying temperature in step 2) in the present invention is 58 ℃.
Preferably, the moisture content according to step 2) in the present invention is 70%.
The diameter of the horseshoe butyl in the step 3) is smaller than 10mm; preferably, the horseshoe butyl diameter is 8mm; more preferably, the horseshoe t is 6mm in diameter.
Preferably, the hot air drying temperature in step 4) in the present invention is 58 ℃.
Preferably, the moisture content according to step 4) in the present invention is 4%.
The invention also provides the natural horseshoe diced food without adding brown stain, which is processed by the method.
According to the invention, the whole horseshoe is firstly dried by hot air, and then is peeled and diced, and polyphenol oxidase, peroxidase and phenylalanine ammonia lyase in the horseshoe are inactivated due to heating and dehydration, so that the browning of pulp is effectively prevented, and no addition and no browning are realized; the water chestnut pulp is softened and toughness is increased due to curing and starch gelatinization, so that the problems of easiness in cutting, serious juice loss and rough cut during dicing are effectively solved, the nutritional ingredients and bioactive ingredients of the water chestnut are reserved to the greatest extent, the cut is smooth, and the purely natural attribute of the water chestnut is ensured.
The processing method of the natural water chestnut without adding brown stain of the invention maintains the nutrition components and the bioactive components of the water chestnut to the greatest extent, has low processing cost and simple process, and the obtained product has strong water chestnut flavor, white and clean taste and smooth incision.
Detailed Description
Example 1
A processing method of natural diced water chestnut without adding and browning comprises the following steps:
1) Cleaning fresh water chestnut, removing the scratched and rotten person, and draining the water of the epidermis;
2) Drying the water chestnut with hot air at 55 ℃ for 4 hours until the water content is 75%, inactivating polyphenol oxidase, peroxidase and phenylalanine ammonia lyase, curing the water chestnut, and gelatinizing starch;
3) Peeling the water chestnut after inactivation, curing and starch gelatinization, and cutting the water chestnut into water chestnut cubes with the diameter smaller than 10mm;
4) And (3) drying the diced water chestnut with hot air at 55 ℃ for 10 hours until the moisture content is 5%, thus obtaining the natural diced water chestnut without adding brown stain.
Example 2
A processing method of natural diced water chestnut without adding and browning comprises the following steps:
1) Cleaning fresh water chestnut, removing the scratched and rotten person, and draining the water of the epidermis;
2) Drying the water-drained water chestnut with hot air at 58 ℃ for 3 hours until the water content is 70%, inactivating polyphenol oxidase, peroxidase and phenylalanine ammonia lyase, curing the water chestnut, and gelatinizing starch;
3) Peeling the water chestnut after inactivation, curing and starch gelatinization, and cutting the water chestnut into water chestnut cubes with the diameter smaller than 10mm;
4) And (3) drying the diced water chestnut with hot air at 58 ℃ for 9 hours until the moisture content is 4%, thus obtaining the natural diced water chestnut without adding brown stain.
Example 3
A processing method of natural diced water chestnut without adding and browning comprises the following steps:
1) Cleaning fresh water chestnut, removing the scratched and rotten person, and draining the water of the epidermis;
2) Drying the water-drained water chestnut with hot air at 58 ℃ for 2 hours until the water content is 78%, inactivating polyphenol oxidase, peroxidase and phenylalanine ammonia lyase, curing the water chestnut, and gelatinizing starch;
3) Peeling the water chestnut after inactivation, curing and starch gelatinization, and cutting the water chestnut into water chestnut cubes with the diameter smaller than 10mm;
4) And (3) drying the diced water chestnut with hot air at 56 ℃ for 8 hours until the moisture content is 4%, thus obtaining the natural diced water chestnut without adding brown stain.
Experimental example 1
The nutritional ingredients, bioactive ingredients and color and luster shapes of 100g of fresh water chestnut (A), diced water chestnut (B) cut from peeled raw materials and diced water chestnut (D) obtained by hot air drying, diced water chestnut (C) cut in step 3) of examples 1 to 3 and diced natural water chestnut (E, F, G) without addition and browning obtained in step 4) were respectively examined and the results are shown in the following table 1.
TABLE 1 detection results of different Caltha Nutrition ingredients, bioactive ingredients and color and shape
Claims (2)
1. A processing method of natural diced water chestnut without adding and browning comprises the following steps:
1) Cleaning fresh water chestnut, removing the scratched and rotten person, and draining the water of the epidermis;
2) Drying the water-drained water chestnut with hot air at 55-60 ℃ for 2-4 hours until the water content is 70-80%, inactivating polyphenol oxidase, peroxidase and phenylalanine ammonia lyase, curing the water chestnut, and gelatinizing starch;
3) Peeling the water chestnut after inactivation, curing and starch gelatinization, and cutting Cheng Mati cubes;
wherein the diameter of the horseshoe butyl is smaller than 10mm;
4) And (3) drying the diced water chestnut with hot air at 55-60 ℃ for 8-10h until the moisture content is 4-5%, thus obtaining the natural diced water chestnut without adding brown stain.
2. An additive-free browning-free natural water chestnut, processed by the method of claim 1;
wherein, the natural water chestnut Ding Mati without addition and browning has strong chicken flavor, whiteness and smooth incision.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311353708.0A CN117297051A (en) | 2023-10-18 | 2023-10-18 | Additive-free browning-free natural diced water chestnut and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311353708.0A CN117297051A (en) | 2023-10-18 | 2023-10-18 | Additive-free browning-free natural diced water chestnut and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117297051A true CN117297051A (en) | 2023-12-29 |
Family
ID=89237139
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311353708.0A Pending CN117297051A (en) | 2023-10-18 | 2023-10-18 | Additive-free browning-free natural diced water chestnut and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117297051A (en) |
-
2023
- 2023-10-18 CN CN202311353708.0A patent/CN117297051A/en active Pending
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