What are the effects and functions of water chestnut?

Water chestnut is commonly known as horseshoe, also known as chestnut, because it is shaped like a horseshoe, and like chestnut and named. Calling it a horseshoe only refers to its appearance; saying it is like a chestnut is not only the shape, but also the flavor, composition, function and chestnut similarity, and because it is in the mud in the results, so there is a chestnut of the name of the ground. Water chestnut has purple-black skin color, white flesh, sweet and juicy taste, crisp and delicious, since ancient times, it has the reputation of underground Snow Pear, and people in the north regard it as the ginseng in the south of the Yangtze River. Water chestnut can be used as both fruit and vegetable, and is a popular favorite seasonal product.
Nutritional content per 100g of fresh water chestnuts

Effects and functions of water chestnut
Improve the quality of the body Water chestnut is rich in protein, dietary fiber, carotene, vitamin C, vitamin E and trace elements such as calcium, phosphorus, potassium, magnesium, etc. It can prevent infectious diseases and improve the quality of the body.
Maintaining acid-base balance The phosphorus content in water chestnuts is the highest in all stem vegetables. Phosphorus not only promotes physical development, but also enables the normal metabolism of sugar, fat and protein in the body and maintains acid-base balance.
The water chestnut Ying contained in water chestnut is an antibacterial substance, which can effectively inhibit the growth of bacteria such as Staphylococcus aureus and Escherichia coli, and can also play a role in lowering blood pressure.
Clearing heat and removing fire water chestnut belongs to the cold raw food, can clear heat and remove fire, appetizing and generating fluids, in getting rid of physical discomfort at the same time also supplemented with nutrients, scientific research has shown that some patients with fever just fever eat some water chestnuts can be effective in helping to reduce their fever.

It has the effect of moistening the lungs, dissolving phlegm and generating fluids. The starch and crude protein contained can promote peristalsis of the large intestine, and the crude fat contained has the effect of laxative.
Water chestnut is a cold food, it has good effect of clearing heat and fire, it can clear heat and produce fluids, but also supplement nutrition, it is most suitable to be used for fever patients, it also has the effect of cooling blood and detoxifying, diuretic and laxative, resolving dampness and expectorant, eliminating food and removing flatulence.

Antibacterial and antimicrobial water chestnut contains water chestnut Ying, which has a certain inhibitory effect on Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Pseudomonas aeruginosa, and can be used to prevent cold and flu infections. Moreover, water chestnut has good therapeutic effects on purulent infections, tonsillitis, pneumonia, sepsis and urinary tract infections.
Applications of water chestnut
Water chestnut starch: Water chestnut starch: water chestnut → pretreatment → crushing → powder and residue separation → dehydration → drying and crushing → finished products Key points: water chestnut starch finished products are white and uniform, can be made into other water chestnut products, such as horseshoe paste, horseshoe cake and horseshoe cookies.
Instant water chestnut paste is processed into functional instant water chestnut paste with water chestnut powder, water chestnut skin extract and other additives. Because the water chestnut skin extract added in the product is rich in dietary fiber and flavonoids, it has the functions of promoting gastrointestinal peristalsis and improving blood circulation.
Production process of horseshoe cake:

Due to the caramelization reaction that occurs when frying granulated sugar, the product can be made to have a golden color and unique sweet aroma, horseshoe cake is rich in starch, proteins and other nutrients, easy to corruption, the finished product must be sterilized. It is appropriate to use high temperature sterilization for a short period of time.
The use of vacuum packaging can extend its preservation time, but easy to rise the bag phenomenon. Add the functional components extracted from the waste slurry of water chestnut powder in the horseshoe cake, which can prevent the horseshoe cake from rotting and rising bag phenomenon.
From the production process and formula of horseshoe cake two aspects of research and comparison, elucidated the different production processes on the quality of horseshoe cake, thus concluded that the use of frying process, vacuum packaging, 100 ℃, 30min sterilization, closed first storage at room temperature, so that the shelf life of the horseshoe cake on the basis of the original extension of more than 1 times.
Horseshoe cookie
The best water chestnut drying conditions were determined through the segmented variable temperature hot air drying test: drying at a constant temperature of 80 ℃ for 120 min, and then drying at a constant temperature of 70 ℃ for 150 min. The water chestnut obtained from drying was pure white in color, and the rehydration rate was as high as 90.3%, and the yield rate was 12.9%. In the development of water chestnut cookies, the recipe for water chestnut cookies was determined as follows: 80 portions of wheat flour, 20 portions of water chestnut whole flour, 12.5 portions of sugar, 8 portions of soybean oil, 1.2 portions of yeast, 1.5 portions of baking soda, and 0.5 portions of salt.
Canned horseshoes canned horseshoes have a crisp texture and refreshing taste, which is very popular among the public, and the use of chemical methods of peeling can significantly improve the rate of meat harvesting than the artificial peeling method, but the taste is poorer. The artificial peeling of the low rate of meat harvesting, peeling is not easy to remove the buds cleanly, resulting in canned goods appear red heart phenomenon. These are the key factors affecting the meat harvesting rate and morphology of water chestnut.
After peeling, water chestnuts will undergo yellow browning when exposed to the air. When protecting the color of peeled flesh, we can learn from the color protection scheme of fresh-cut water chestnuts. Pre-cooking is an important process for canned water chestnut, too short a pre-cooking time will lead to over-crisp pulp, slices easily broken, the actual production of water chestnut pulp slices in the center of the starch began to paste as appropriate, water chestnut canning using high temperature short time sterilization method.
Process of dried water chestnut fruit: raw material pretreatment → first drying → boiling → second drying → sugar mixing → sterilization → inspection → vacuum packaging → storage at room temperature. Low-sugar water chestnut preserved fruit has low sweetness, strong original fruit flavor and high content of vitamins and other nutrients, which conforms to the current trend of sugar reduction, which not only puts forward newer requirements for the quality and taste of preserved fruit, but also applies to various consumers, including obesity and patients who are fasting from high sugar.
Water Chestnut Beverage Water chestnut contains a lot of water, it is easy to take the juice, and its juice is sweet and delicious, which is an ideal raw material for beverage.
Clarified beverage can produce a series of horseshoe-flavored composite beverage by compounding water chestnut juice and juice of other raw materials. Water chestnut juice shows turbidity due to the presence of pectin, protein, starch and other colloidal substances, which affects the sensory quality, and the addition of chitosan and agar can play a better clarifying role.
Fruit vinegar drink uses response surface method to optimize the best process conditions of fermentation: the starting alcohol concentration is 7.6%, the inoculum of acetic acid bacteria is 10.9%, the suitable growth temperature of acetic acid bacteria is 32℃, and the acidity reaches above 0.045g/ml.
Alcoholic beverages will be made by peeling water chestnuts to obtain water chestnut juice, adjusting the sugar and acidity after inoculation of 2.0%-3.0% of the yeast culture, fermentation culture at 25 ℃ for 2 days can be produced with alcohol 4.2% clear and transparent, taste better flavor water chestnut juice alcoholic beverages.
Taking fresh water chestnut skin as raw material, after washing, drying, crushing, enzyme digestion and juice extraction to make fermentation liquid, the fermentation was made into water chestnut skin fruit wine, to study the influence of fermentation temperature, yeast inoculum amount and sugar level of fermentation liquid on yeast fermentation, and finally concluded that the optimal fermentation process conditions for the fermentation liquid of water chestnut skin was 12% sugar level, fermentation temperature was 32℃, and the inoculum amount was 1%.