荸荠全粉的生产 品质与应用分析-analysis on production quality and application of water chestnut powder.docxVIP

AbstractThe water chestnut, also known as horseshoe, is a kind of fruits and vegetables food with the excellent function of medicine and consumption effects. It has wide planting area in China, high yield, and higher nutritional value. Water chestnuts is strong seasonal, perishable, therefore water chestnuts main direct consumption of fresh fruit, and the deep processing products is little. The research of water chestnuts powder production provides an important intermediate raw material for the food processing industry in the future, which has a positive and practical significance.This thesis mainly discusses production, quality and application of water chestnuts powder, including study of the water chestnuts on color protection; study of characteristics and process conditions of water chestnuts in the drying process; the quality of the water chestnuts; analysis and determination of four flavonoids in water chestnut by high performance capillary electrophoresis; the production of the water chestnuts biscuit.The test finds out a conclusion shown as follows:Determine the optimum soaking time and 3 level of color protection by single factor test, then the conditions are obtained by L9(33)test: the soak time is 10 min, the concentration of Vc is 0.4%, the concentration of citric acid is 0.9%, the concentration of NaCl is 0.4%.The following conclusions are obtained by heated hot air drying test: taking 500g water chestnuts as experimental materials, constant temperature hot air drying on 80℃needs 300min, and the discoloration critical time of the water chestnuts is 120min; constant temperature hot air drying on 90℃needs 270min, and the discoloration critical time of the water chestnuts is 90min; constant temperature hot air drying on 100℃needs 240min, andthe discoloration critical time of the water chestnuts is 60min; constant temperature hot air drying on 70℃ and 60℃ need s 360min and 420min, the water chestnuts’color keepsteady in the whole drying process.Through the s