Progress Research on Storage and Processing Utilization of Water Chestnut
Water chestnut is rich in nutrition, skin tender and juicy, which belongs to the seasonal food and shelf life is short. After the fresh cut, the water chestnut is easy to change the color and the loss of water, which affects the appearance quality, flavor and nutritional value, and the low added value of the product. Water chestnut peel contains many active substances produce in the process, easily lead to waste of resources and en-vironmental pollution if handled properly. This paper mainly summarizes the technology of storage and preserva-tion of water chestnut, mainly coating preservation, heat preservation, processing nitrogen preservation, ac-etaldehyde fumigation treatment and color preservation agent, etc.. The processes and utilization methods of Water chestnut pulp and peel of Eleocharis tuberosa, including water chestnut pulp beverage processing, water chestnut peel fruit wine vinegar processing and extracting brown pigment, flavonoids and polyphenols sub-stances. The utilization rate and economic value of water chestnut were greatly improved by storage and pro-cessing, which provided a reference for the further research of horse's hoof. Which greatly improves the utiliza-tion rate and economic value of water chestnut.
NETL
NSTL
万方数据
维普
