What are the effects 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 composition

Fresh water chestnut content per 100g

Effects and functions of water chestnut

Improve body quality

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 among all stem vegetables. Phosphorus not only promotes physical development, but also enables normal metabolism of sugar, fat and protein in the body and maintains acid-base balance.

Lowering blood pressure

The water chestnut Ying contained in water chestnuts is an antibacterial substance that 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 away heat and fire, appetizer and fluids, in the elimination 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.

 

Moistening the lungs and generating fluids

It has the effect of moistening the lungs, dissolving phlegm and generating fluids. The starch and crude protein contained in water chestnut can promote peristalsis, and the crude fat contained in water chestnut has the effect of laxative.

 

Clearing heat and diarrhea

Water chestnut is a cold food, it has the good effect of clearing heat and diarrhea, it can clear heat and produce fluids, but also can supplement nutrition, it is most suitable for fever patients, it also has the effect of cooling blood and detoxification, diuretic and laxative, resolving dampness and expelling phlegm, 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 → pretreatment → crushing → powder residue separation → dehydration → drying

Crushing→finished product Points: The finished product of water chestnut starch is white and even, and can be made into other water chestnut products, such as horseshoe paste, horseshoe cake and horseshoe cookies.

 

Instant water chestnut paste

The water chestnut powder, water chestnut skin extract and other additives are processed into functional instant water chestnut paste. 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.

 

Horseshoe Cake

Production process:

Due to the caramelization reaction when frying granulated sugar, it can make the product with golden color and unique sweet flavor. Horseshoe cake is rich in starch, protein and other nutrients, easy to rot, and must be sterilized for the finished product. 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 formula of water chestnut cookies was determined as follows: 80 parts of wheat flour, 20 parts of water chestnut whole flour, 12.5 parts of white granulated sugar, 8 parts of soybean oil, 1.2 parts of yeast, 1.5 parts of baking soda, and 0.5 parts of salt.

 

Canned Horseshoes

Canned horseshoes have a crispy texture, refreshing taste, very popular with the public, the use of chemical methods of peeling than artificial peeling method, can significantly improve the rate of meat harvesting, but the taste is poor. 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 pre-cooking time will lead to over-crisp pulp and fragile slices, in actual production, it is appropriate for the starch in the center of water chestnut pulp slices to begin to be pasty, and water chestnut canning adopts high temperature and short time sterilization method.

 

Dried Water Chestnut Fruit

Process: 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 flavor of preserved fruit, but also applies to various consumers, including obese and fasting high-sugar patients.

Clarified Beverage

By compounding water chestnut juice and juice of other raw materials, a series of horseshoe-flavored composite beverages can be produced. The water chestnut juice is turbid due to the presence of pectin, protein, starch and other colloidal substances, which affects the organoleptic quality, and the addition of chitosan and agar can play a better clarifying role.

 

Fruit vinegar beverage

Response surface method was used to optimize the optimal process conditions for fermentation: the starting alcohol concentration was 7.6%, the inoculum of acetic acid bacteria was 10.9%, the suitable growth temperature of acetic acid bacteria was 32℃, and the acidity reached above 0.045g/ml.

 

Alcoholic beverage

Peel the water chestnut to make water chestnut juice, adjust 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%.