CN108740882A - A kind of water chestnut starch and preparation method thereof - Google Patents
A kind of water chestnut starch and preparation method thereof Download PDFInfo
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- CN108740882A CN108740882A CN201810455158.6A CN201810455158A CN108740882A CN 108740882 A CN108740882 A CN 108740882A CN 201810455158 A CN201810455158 A CN 201810455158A CN 108740882 A CN108740882 A CN 108740882A
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- 241001083492 Trapa Species 0.000 title claims abstract description 65
- 229920002472 Starch Polymers 0.000 title claims abstract description 29
- 239000008107 starch Substances 0.000 title claims abstract description 29
- 235000019698 starch Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000103152 Eleocharis tuberosa Species 0.000 claims abstract description 35
- 235000014309 Eleocharis tuberosa Nutrition 0.000 claims abstract description 35
- 238000002803 maceration Methods 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 12
- 239000013505 freshwater Substances 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
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- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 9
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- 239000004006 olive oil Substances 0.000 claims abstract description 9
- 235000008390 olive oil Nutrition 0.000 claims abstract description 9
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
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- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 8
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- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 238000007598 dipping method Methods 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 3
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- 230000003647 oxidation Effects 0.000 claims description 14
- 238000007254 oxidation reaction Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 3
- 230000001007 puffing effect Effects 0.000 claims description 2
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 1
- 238000005829 trimerization reaction Methods 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000000717 retained effect Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 229910001220 stainless steel Inorganic materials 0.000 description 6
- 239000010935 stainless steel Substances 0.000 description 6
- WFKWXMTUELFFGS-UHFFFAOYSA-N tungsten Chemical group [W] WFKWXMTUELFFGS-UHFFFAOYSA-N 0.000 description 6
- 229910052721 tungsten Inorganic materials 0.000 description 6
- 239000010937 tungsten Substances 0.000 description 6
- 240000001085 Trapa natans Species 0.000 description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
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- 102000030523 Catechol oxidase Human genes 0.000 description 2
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- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 150000004053 quinones Chemical class 0.000 description 2
- 229960004889 salicylic acid Drugs 0.000 description 2
- 235000005853 Cyperus esculentus Nutrition 0.000 description 1
- 244000285774 Cyperus esculentus Species 0.000 description 1
- 241000202829 Eleocharis Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241000287420 Pyrus x nivalis Species 0.000 description 1
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- 208000025865 Ulcer Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
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- 238000009825 accumulation Methods 0.000 description 1
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- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
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- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- -1 glucose Lactone Chemical class 0.000 description 1
- 208000001786 gonorrhea Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- TVHALOSDPLTTSR-UHFFFAOYSA-H hexasodium;[oxido-[oxido(phosphonatooxy)phosphoryl]oxyphosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O TVHALOSDPLTTSR-UHFFFAOYSA-H 0.000 description 1
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- 239000001814 pectin Substances 0.000 description 1
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- 235000010987 pectin Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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)
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- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a kind of preparation methods of water chestnut starch, include the following steps：(1) the fresh water chestnut after cleaning and sterilization is sliced；(2) Slices of Chinese Water Chestnut is put at room temperature and impregnates 1h~2h in maceration extract；The maceration extract is：CaCl2‰~0.6wt of 0.4wt ‰, ‰~1wt of cellulase 0.5wt ‰, ‰~1wt of carragheen 0.5wt ‰, sodium tripolyphosphate 0.1wt%~0.2wt%, olive oil 5wt%~10wt%, gluconolactone 1wt%~5wt%, sucrose 5wt%~10wt%, remaining is water；(3) Slices of Chinese Water Chestnut after dipping is pulled out and is drained, it is 10%~15% to be dried in the case where temperature is less than 40 DEG C to moisture；(4) Slices of Chinese Water Chestnut after drying is crushed, obtains water chestnut starch.This method, which can maximize, to be retained water chestnut nutritional ingredient and ensures water chestnut starch color, smell and taste and excellent again.
Description
Technical field
The invention belongs to vegetables and fruits processing technique fields, and in particular to a kind of water chestnut starch and preparation method thereof.
Background technology
Water chestnut also known as horseshoe are the underground bulb of Cyperaceae Eleocharis aquatic herbaceous plant water chestnut for many years, China the Changjiang river stream
There is cultivation in each province on the south domain.Horseshoe not only juice multi-flavor sweet tea, it is full of nutrition, and have good medical value, there is " underground from ancient times
The good reputation of pyrus nivalis " and " Jiangnan ginseng ".Traditional Chinese medicine thinks that horseshoe is cold in nature sweet in flavor, there is heat-clearing, resolving sputum, disperse accumulation and other effects,
The diseases such as yellow subcutaneous ulcer, heat gonorrhea, mass in the abdomen, hot eyes, abscess of throat can be treated, are good merchantable brand in medicine.The active component of horseshoe is especially therein
Puchiin has certain inhibiting effect to staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli etc., to reducing blood pressure and in advance
Preventing tumor also has certain effect.
In view of the healthy nutritive value of water chestnut, research and development are constantly subjected to the concern of people, develop many health care foods
Product, such as water chestnut starch, Water chestnuts, chufa preserved fruit.But in the water chestnut after removing the peel after exposure in air, aldehydes matter therein
Quinones, and quinones are generated with oxidation is easy under polyphenol oxidase enzyme effect of the oxygen in air in water chestnut
It further can aoxidize to form melanin again, cause water chestnut that brown stain occurs, influence the edible quality and color of water chestnut.Therefore, water chestnut
Converted products need to generally carry out prevent-browning Preservation Treatment.Studies have shown that the inhibition such as traditional salicylic acid, hydrogen peroxide, citric acid, anoxic
Water chestnut brown stain handles the nutritional ingredient especially antimicrobial antiphlogistic ingredient of destruction water chestnut that all can be different degrees of, and can also influence to produce
Product mouthfeel.Such as salicylic acid, citric acid are limited as antioxidant action and concentration is slightly higher can cause water chestnut to have tart flavour, influence
Product mouthfeel.The main function of hydrogen peroxide is disinfection, limited as antioxidant action, and is easy to remain in food, right
Human body is harmful.Although anoxic treatment inhibition is preferable, fresh-cut water chestnut occurs anaerobic respiration and will produce larger peculiar smell, this
Peculiar smell is difficult to be esthetically acceptable to the consumers.Retain water chestnut nutritional ingredient therefore, it is necessary to seek a kind of not only maximize but also ensure color, smell and taste
And the processing method of excellent water chestnut health food.
Invention content
The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art, provide a kind of both maximize and retain water chestnut battalion
It forms point and to ensure color, smell and taste and the preparation method of excellent water chestnut starch again.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of preparation method of water chestnut starch, includes the following steps：
(1) the fresh water chestnut after cleaning and sterilization is sliced；
(2) Slices of Chinese Water Chestnut is put at room temperature and impregnates 1h~2h in maceration extract；The maceration extract is：CaCl20.4wt ‰~
0.6wt ‰, ‰~1wt of cellulase 0.5wt ‰, ‰~1wt of carragheen 0.5wt ‰, sodium tripolyphosphate 0.1wt%~
0.2wt%, olive oil 5wt%~10wt%, gluconolactone 1wt%~5wt%, sucrose 5wt%~10wt%, remaining is
Water；
(3) Slices of Chinese Water Chestnut after dipping is pulled out and is drained, it is 10%~15% to be dried in the case where temperature is less than 40 DEG C to moisture；
(4) Slices of Chinese Water Chestnut after drying is crushed, obtains water chestnut starch.
The present invention cuts water chestnut to piece using above-mentioned maceration extract and carries out prevent-browning Preservation Treatment, due to containing poly- phosphorus in maceration extract
The metal ion in polyphenol oxidase can be complexed in hydrochlorate, generate soluble complexes, to reduce the brown stain of Slices of Chinese Water Chestnut, keep
Product sensory quality, and phosphate is one of the natural component of many foods, does not interfere with the mouthfeel of product.Also, glucose
Lactone can increase the uniformity of oil water mixture with Quadrafos synergistic effect.In addition, CaCl2Calcium ion can be with Slices of Chinese Water Chestnut
In combinations, carragheen and the olive oil such as pectin the nutritional ingredient in Slices of Chinese Water Chestnut can also be protected, reduce water-soluble in water chestnut
The dissolution of property nutritional ingredient.Cellulase can be carried by the cellulose degradation in Slices of Chinese Water Chestnut especially pericarp at small organic molecule
The mouthfeel of high Slices of Chinese Water Chestnut.
The early-stage study of the present invention shows that the active component especially antibiotic puchiin of water chestnut is enriched in the pericarp of horseshoe
Position between pulp, and antibiotic puchiin is thermo-labile, is easy to decompose more than 50 DEG C.Therefore, the present invention abandons traditional skill
The peeling of art and heat treatment, using the full fruit of water chestnut, and whole process is carried out at 40 DEG C or less, therefore, high value battalion
It forms and gets to retain.
In one of the embodiments, in the step (1), the detailed process of cleaning and sterilization is：Fresh water chestnut will be thrown
Enter be equipped with high pressure pulse discharge electrode ozone pond in, using ozone oxidation cooperate with high pressure pulse discharge to fresh water chestnut pericarp into
Row sterilization.
The present invention sterilizes water chestnut pericarp surface using ozone oxidation collaboration high pressure pulse discharge, practice have shown that, it is high
Pressure pulsed discharge generates a large amount of shelf depreciation tiny bubbles in ozone pond, and bubble shelf depreciation can include a large amount of band electrochondria
Son increases the solubility of ozone in water, improves the bactericidal effect to water chestnut pericarp surface.
In one of the embodiments, in the ozone pond ozone a concentration of 5~10mg/L, pulse frequency be 50~
100Hz, pulse width are 8~10 μ s, and it is 30~60min that ozone oxidation, which cooperates with the time of high pressure pulse discharge,.
The maceration extract is in one of the embodiments,：CaCl2‰~0.55wt of 0.45wt ‰, cellulase
‰~0.8wt of 0.6wt ‰, ‰~0.8wt of carragheen 0.6wt ‰, sodium tripolyphosphate 0.15wt%~0.2wt%, olive oil
6wt%~8wt%, gluconolactone 2wt%~4wt%, sucrose 7wt%~8wt%.
The Slices of Chinese Water Chestnut after draining is placed in drying box in one of the embodiments, dry, drying temperature is 35 DEG C~
40 DEG C, 5~10m/s of wind speed.
Microwave power 450w~600w of the expanding treatment in one of the embodiments, 1~2min of puffing time.
A kind of water chestnut starch as obtained by above-mentioned preparation method.
Specific implementation mode
Below in conjunction with specific preferred embodiment, the invention will be further described, but not thereby limiting the invention
Protection domain.
Embodiment 1：
A kind of preparation method of the water chestnut starch of the present invention, includes the following steps：
(1) fresh water chestnut is cleaned, puts into the ozone pond equipped with multiple high pressure pulse discharge electrodes, using ozone
Oxidation collaboration high pressure pulse discharge sterilizes water chestnut pericarp；Wherein, in ozone pond ozone a concentration of 5mg/L, high-tension pulse
The bottom in ozone pond is arranged in impulse electricity electrode, and anode is tungsten filament, and cathode is stainless-steel sheet, discharge electrode and high-voltage pulse electric
Source is connected, and the distance between tungsten filament anode and stainless steel cathode are 25mm, and the pulse frequency of generation is 50Hz, and pulse width is 8 μ
S, it is 60min that ozone oxidation, which cooperates with the time of high pressure pulse discharge,.After sterilization Slices of Chinese Water Chestnut is obtained after water chestnut slice；
(2) Slices of Chinese Water Chestnut is put into maceration extract at room temperature and impregnates 2h；Maceration extract is：CaCl20.5wt ‰, cellulase
0.8wt ‰, carragheen 0.7wt ‰, sodium tripolyphosphate 0.15wt%, olive oil 8wt%, gluconolactone 3wt%, sucrose
8wt%, remaining is water；
(3) Slices of Chinese Water Chestnut after dipping is pulled out and is drained, then the Slices of Chinese Water Chestnut drained is placed in hot air drier, be in temperature
Dry 10h at 30 DEG C；
(4) Slices of Chinese Water Chestnut after drying is crushed, obtains water chestnut starch.
Embodiment 2：
A kind of preparation method of the water chestnut starch of the present invention, includes the following steps：
(1) fresh water chestnut is cleaned, puts into the ozone pond equipped with multiple high pressure pulse discharge electrodes, using ozone
Oxidation collaboration high pressure pulse discharge sterilizes water chestnut pericarp；Wherein, in ozone pond ozone a concentration of 5mg/L, high-tension pulse
The bottom in ozone pond is arranged in impulse electricity electrode, and anode is tungsten filament, and cathode is stainless-steel sheet, discharge electrode and high-voltage pulse electric
Source is connected, and the distance between tungsten filament anode and stainless steel cathode are 25mm, and the pulse frequency of generation is 50Hz, and pulse width is 8 μ
S, it is 50min that ozone oxidation, which cooperates with the time of high pressure pulse discharge,.After sterilization Slices of Chinese Water Chestnut is obtained after water chestnut slice；
(2) Slices of Chinese Water Chestnut is put into maceration extract at room temperature and impregnates 1.5h；Maceration extract is：CaCl20.55wt ‰, cellulase
0.7wt ‰, carragheen 0.7wt ‰, sodium tripolyphosphate 0.2wt%, olive oil 7wt%, gluconolactone 3wt%, sucrose
8wt%, remaining is water；
(3) Slices of Chinese Water Chestnut after dipping is pulled out and is drained, then the Slices of Chinese Water Chestnut drained is placed in hot air drier, be in temperature
Dry 8h at 35 DEG C；
(4) Slices of Chinese Water Chestnut after drying is crushed, obtains water chestnut starch.
Embodiment 3：
A kind of preparation method of the water chestnut starch of the present invention, includes the following steps：
(1) fresh water chestnut is cleaned, puts into the ozone pond equipped with multiple high pressure pulse discharge electrodes, using ozone
Oxidation collaboration high pressure pulse discharge sterilizes water chestnut pericarp；Wherein, in ozone pond ozone a concentration of 5mg/L, high-tension pulse
The bottom in ozone pond is arranged in impulse electricity electrode, and anode is tungsten filament, and cathode is stainless-steel sheet, discharge electrode and high-voltage pulse electric
Source is connected, and the distance between tungsten filament anode and stainless steel cathode are 25mm, and the pulse frequency of generation is 50Hz, and pulse width is 8 μ
S, it is 60min that ozone oxidation, which cooperates with the time of high pressure pulse discharge,.After sterilization Slices of Chinese Water Chestnut is obtained after water chestnut slice；
(2) Slices of Chinese Water Chestnut is put into maceration extract at room temperature and impregnates 1h；Maceration extract is：CaCl20.55wt ‰, cellulase
0.7wt ‰, carragheen 0.8wt ‰, sodium tripolyphosphate 0.15wt%, olive oil 7wt%, gluconolactone 3wt%, sucrose
7wt%, remaining is water；
(3) Slices of Chinese Water Chestnut after dipping is pulled out and is drained, then the Slices of Chinese Water Chestnut drained is placed in hot air drier, be in temperature
Dry 8h at 40 DEG C；
(4) Slices of Chinese Water Chestnut after drying is crushed, obtains water chestnut starch.
Comparative example 1：
A kind of preparation method of the water chestnut starch of the present invention, includes the following steps：
(1) fresh water chestnut is cleaned, puts into ozone pond, using ozone oxidation to water chestnut pericarp carry out sterilization and it is residual
Remaining degradation of pesticide；Wherein, in ozone pond ozone a concentration of 5mg/L, time of ozone oxidation is 60min.
(2) Slices of Chinese Water Chestnut is put into the citric acid of a concentration of 0.05mol/L, the time of the immersion is 2h.
(3) Slices of Chinese Water Chestnut after dipping is pulled out and is drained, then the Slices of Chinese Water Chestnut drained is placed in hot air drier, be in temperature
Dry 4h at 60 DEG C；
(4) Slices of Chinese Water Chestnut after drying is crushed, obtains water chestnut starch.
Water chestnut starch appraisal result is as shown in table 1 made from Examples 1 to 3, comparative example 1.
Water chestnut starch appraisal result made from 1 Examples 1 to 3 of table, comparative example 1
The above is only the preferred embodiment of the application, not does any type of limitation to the application, although this Shen
Please disclosed as above with preferred embodiment, however not to limit the application, any person skilled in the art is not taking off
In the range of technical scheme, makes a little variation using the technology contents of the disclosure above or modification is equal to
Case study on implementation is imitated, is belonged in technical proposal scope.
Claims (7)
1. a kind of preparation method of water chestnut starch, includes the following steps：
(1) the fresh water chestnut after cleaning and sterilization is sliced；
(2) Slices of Chinese Water Chestnut is put at room temperature and impregnates 1h~2h in maceration extract；The maceration extract is：CaCl20.4wt ‰~
0.6wt ‰, ‰~1wt of cellulase 0.5wt ‰, ‰~1wt of carragheen 0.5wt ‰, sodium tripolyphosphate 0.1wt%~
0.2wt%, olive oil 5wt%~10wt%, gluconolactone 1wt%~5wt%, sucrose 5wt%~10wt%, remaining is
Water；
(3) Slices of Chinese Water Chestnut after dipping is pulled out and is drained, it is 10%~15% to be dried in the case where temperature is less than 40 DEG C to moisture；
(4) Slices of Chinese Water Chestnut after drying is crushed, obtains water chestnut starch.
2. the preparation method of water chestnut starch as described in claim 1, which is characterized in that in the step (1), the tool of cleaning and sterilization
Body process is：By fresh water chestnut by ozone pond of the input equipped with high pressure pulse discharge electrode, high pressure is cooperateed with using ozone oxidation
Fresh water chestnut pericarp is sterilized in pulsed discharge.
3. the preparation method of water chestnut starch as claimed in claim 2, which is characterized in that in the ozone pond a concentration of the 5 of ozone
~10mg/L, pulse frequency are 50~100Hz, and pulse width is 8~10 μ s, and ozone oxidation cooperates with the time of high pressure pulse discharge
For 30~60min.
4. such as the preparation method of claims 1 to 3 any one of them water chestnut starch, which is characterized in that the maceration extract is：
CaCl2‰~0.55wt of 0.45wt ‰, ‰~0.8wt of cellulase 0.6wt ‰, ‰~0.8wt of carragheen 0.6wt ‰, trimerization
Sodium phosphate 0.15wt%~0.2wt%, olive oil 6wt%~8wt%, gluconolactone 2wt%~4wt%, sucrose 7wt%~
8wt%.
5. the preparation method of water chestnut starch as claimed in claim 4, which is characterized in that the Slices of Chinese Water Chestnut after draining is placed in drying box
Middle drying, drying temperature are 35 DEG C~40 DEG C, 5~10m/s of wind speed.
6. the preparation method of water chestnut starch as claimed in claim 5, which is characterized in that the microwave power 450w of the expanding treatment
~600w, 1~2min of puffing time.
7. a kind of water chestnut starch as obtained by claim 1~6 any one of them preparation method.
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