38results about How to "Control browning" patented technology

The invention relates to a preservation method for fresh-cut common yam rhizomes. The preservation method includes the following specific steps that 1, the common yam rhizomes without traumas or rot are selected, flushed with water for silt and impurity removal, and then peeled; 2, the peeled common yam rhizomes are immersed in an emulsified coating compound solution for 25-45 min, wherein the emulsified coating compound solution is prepared from, by mass, 2%-6% of majoram essential oil, 2%-6% of mint essential oil and 2%-6% of litsea cubeba essential oil; 3, the common yam rhizomes obtained after immersion in the step 2 are diced or sliced through a stainless steel knife; 4, the blocky or flaky common yam rhizomes are immersed in a color-protecting coating solution for 20-60 min; 6, the vacuum-packed common yam rhizomes are subjected to electron beam irradiation treatment; 7, the common yam rhizomes are refrigerated at the temperature of 0-4 DEG C. The preservation method is used for preserving the fresh-cut common yam rhizomes, loss of nutrient substances of the common yam rhizomes can be reduced, growth of microorganisms can be effectively restrained, enzymatic activity can be reduced, and brown stains can be controlled; the color and flavor of the common yam rhizomes are well kept, eating is convenient, rich nutrients are obtained, preservation is easy, and the storage life can be prolonged to 35 days or above when the common yam rhizomes are stored at the temperature of 0-4 DEG C.

The invention discloses a culture method of peony embryonic callus as well as a culture medium. The peony embryonic callus is induced through adopting an MS culture medium which contains special components after modification (such as substances of 6-BA, KT cytokinin, TDZ plant growth regulators, PIC herbicide as well as casein hydrolysate); aiming at a peony embryo explant, the induction rate of the peony callus can achieve 100% by adopting the specific culture method provided by the invention, wherein the induction rate of embryonic callus can achieve 86% above.

The invention relates to a method for suppressing browning of a Wujiuxiang pear fruit. The method comprises the steps as follows: 1), picking, namely picking the Wujiuxiang pear fruit in 135-140 days after the full-bloom stage, after picking, instantly removing a fruit bag, placing in a cool place for 2-4h, and removing field heat; 2), carrying out 1-MCP (methyl cyclopentenolone) treatment, namely closely fumigating for 12h by the 1-MCP with a concentration of 0.5-1.0 mu L/L; 3), pre-cooling, namely placing the pear in a storage box and pre-cooling for 48h in a refrigeration house of 0 DEG C; and 4), storing, namely closing the storage box, storing in the refrigeration house of -1 DEG C to 0 DEG C, and filling gases into the closed storage box without interruption; and controlling the gas filling pressure to be not more than 0.01MPa and the air flow to be 50mL/min, wherein the gases comprise 2.5-4.5% of oxygen, 0-3% of carbon dioxide and nitrogen for the rest by volume. According to the method, the browning of the Wujiuxiang pear fruit in the storage process can be effectively controlled so as to keep good quality of the Wujiuxiang pear fruit. A simple, practicable and low-cost storage method is provided for masses of fruit growers and small processing enterprises.

The invention discloses a method for preparing clear lotus root juice through a composite enzymatic hydrolysis process. The method takes fresh lotus roots as raw materials and comprises the following steps: preprocessing the raw materials, blanching, pulping, performing paste-forming, performing composite enzymatic hydrolysis, coarsely filtering, performing centrifugal separation, blending, and sterilizing. The finally obtained clear lotus root juice is fresh in taste and moderate in sweetness, does not have the astringent taste, has light milk aroma, and is excellent in mouth feel after refrigeration and relatively good in storage stability; the method is simple and reliable, is good in stability, and is of far-reaching significance in development of the fruit and vegetable juice beverage industry and deep development and utilization of resources.

The protective coloration antistaling agent of agaricus bisporus disclosed by the invention comprises 0.01%-0.03% of spermine, 0.1%-0.5% of L-cysteine and the rest of water according to weight percentage. The protective coloration antistaling agent has low price, non-toxicity and convenient use, can effectively control the browning of agaricus bisporus and obviously prolong the commodity price of agaricus bisporus.

The invention discloses a preparation method of a compound fresh-keeping solution for sugarcane and a fresh sugarcane section with a peel. The compound fresh-keeping solution is characterized by being formed by mixing ascorbic acid, phytic acid and compound essential oil in a ratio of 1: 2: 1 and dissolving into water. A method for preparing the fresh sugarcane section with the peel by using the compound fresh-keeping solution comprises the following steps of: (1) cutting the fresh sugarcane into sugarcane sections with the length of 6-8cm; (2) at the two ends of each sugarcane section, uniformly cutting the sugarcane section into eight equal parts along the axial direction by utilizing a special cutter I; (3) at the two ends of the cut sugarcane sections, separating the sugarcane peels from sugarcane pulp by utilizing a special cutter II; (4) placing cutting parts of the two ends of the sugarcane sections into hot water of 45 DEG C to be immersed for 3 minutes; immersing the cutting parts of the two ends of the sugarcane sections into the compound fresh-keeping solution to for 2-3 minutes; and (5) ventilating and drying the treated fresh sugarcane sections with the peel, and packaging in vacuum to obtain a finished product. The preparation method of the compound fresh-keeping solution for the sugarcane and the fresh sugarcane section with the peel disclosed by the invention have the advantages that the sugarcane peel is easy to tear, the use amount of the fresh-keeping solution is less and a fresh-keeping effect is good.

The invention belongs to the field of fresh keeping of fruit and vegetables, and particularly discloses a fresh keeping method of fresh litchi fruit, which comprises the following steps that: 80 to 90 percent ripeness litchi fruit sequentially carries out pre-cooling, acidified calcium sulfate solution soaking, drying and package treatment and is then stored at 0 to 5 DEG C, wherein the pre-cooling treatment is the treatment for 20 to 30 min at 0 to 5 DEG C under the vacuum condition, the time of the acidified calcium sulfate solution soaking treatment is 2 to 3min, the drying treatment refers to the drying under the room temperature condition until no water drips drop from the surface of the litchi, and polyurethane (PE) perforated film bags are adopted for package. The fresh keeping method solves the safety problem caused by the sulphuration fresh keeping and antiseptic agents combined with the sulfur treatment technology, belongs to a safe and effective litchi fresh keeping method and is suitable for being popularized and applied by wide fruit farmers, sales persons and production enterprises, the fresh litchi fruit can be stored for 20 days at 5 DEG C, the rot rate is lower than 5 percent, and the nutrition quality index sulfide stress cracking (SSC) and the color indexes (L*, a* and the like) of the litchi are perfectly maintained, so the litchi quality and the browning are perfectly controlled.

The invention discloses a preparation method for a physalis angulata root differentiation culture solution. The preparation method specifically comprises the following steps: fully and uniformly dissolving the following components in parts by weight: 0.0018 to 0.0031 part of a plant growth regulating agent, 0.0001 to 0.00015 parts of an antibacterial agent, 1 to 1.2 parts of potassium nitrate, 0.8 to 1 part of ammonium nitrate, 0.15 to 0.19 part of magnesium sulphate, 0.1 to 0.13 parts of monopotassium phosphate, 0.2 to 0.3 part of calcium chloride, 0.2 to 0.3 part of trace elements, 0.002 to 0.003 part of vitamins, 0.002 to 0.003 part of amino acid, 0.0005 to 0.0008 part of nicotinic acid, 0.08 to 0.11 part of inositol, 0.2 to 0.3 part of an anti-browning agent, and 980 to 1,000 parts of water; regulating pH; sterilizing; cooling and preserving to obtain the physalis angulata root differentiation culture solution. The preparation method has the beneficial effects that the culture solution preparation method is simple and feasible; the production cost is low; the rooting effect is high; the rooting period is short.

The invention relates to a fruit and vegetable color fixative, and provides a tyrosinase inhibitor-based fruit and vegetable color fixative and a preparation method thereof. The fruit and vegetable color fixative comprises heptyl 3,4-dihydroxybenzoate, citric acid, cysteine, salicylic acid and arbutin in a mass ratio of (0.3-0.5):(1.2-2.0):1:(0.8-1.2):(0.8-1.4). The tyrosinase inhibitor-based fruit and vegetable color fixative is prepared by dissolving the salicylic acid and mixing with the citric acid, the cysteine, the arbutin and the heptyl 3,4-dihydroxybenzoate. The fruit and vegetable color fixative has the effects of preventing browning and resisting bacteria, is safe and nontoxic, does not influence the nutritional value of fruits and vegetables, is prepared from low-cost raw materials, has high safety, is colorless, odorless and environmentally-friendly, is suitable for the production and processing of enterprises and is suitable to be used by the common people, and the methodis easy and convenient to operate.

The invention discloses a preparation method of a fermented lotus sprout rich in oligo-glucomannan. The preparation method comprises the steps of salting the fresh lotus sprout with 15% of saline water for 5-7 days for the first time after washing, tidying and blanching the fresh lotus sprout, carrying out segment treatment, adopting a 10-12h soaking desalting process, adding sodium erythorbate, sodium pyrosulfite, citric acid and disodium EDTA (ethylene diamine tetraacetic acid) to protect the color and brittleness of the lotus sprout after the salinity is reduced to 5-6 baume degrees, inoculating compound lactobacillus, carrying out hermetic fermentation at normal temperature for 5-7 days, adding oligo-glucomannan hydrolysate to continue fermenting for 3-5 days, and generating functional factors with bioactive small peptides and active lactobacillus, wherein the viable count of lactobacillus is more than 6.1*10<7>cfu/g, and the content of oligosaccharide is more than 2.16g/100g. The preparation method has the advantages of high raw material utilization rate and short production cycle. The prepared functional fermented lotus sprout has good taste, strong flavor and relatively strong health care function.

The invention relates to a method for prolonging shelf life of fresh-cut lettuces through composite bacterium restraining, and belongs to the technical field of fresh keeping storage of raw and freshfoods. The method comprises the following steps of fresh cutting fresh lettuces without mechanical damage, putting the fresh cut lettuces into a two-frequency ultrasonic cleaning machine, setting thetemperature and the time of the ultrasonic cleaning machine, performing dual-stage frequency conversion ultrasonic treatment, after first-stage frequency treatment is completed, injecting epsilon-polylysine having a certain concentration into the ultrasonic cleaning machine, performing second-stage frequency treatment, after treatment is completed, performing draining, then charging nitrogen, oxygen, argon and krypton in a certain proportion, performing modified-atmosphere packaging, and performing refrigeration. Through the adoption of the method disclosed by the invention, growth of microorganisms can be restrained, enzymatic activity is reduced, better color is maintained, and the texture and the nutrient components of the fresh-cut lettuces are maintained. During the refrigeration period, compared with separate ultrasonic waves or epsilon-polylysine, synergistic treatment of the epsilon-polylysine and the ultrasonic waves can notably prolong the shelf life of the fresh-cut lettuces.

The invention provides a preservative with effects of inhibiting browning and softening of fruits and vegetables and a preparation method of the preservative, and belongs to the technical field of food and crop processing. The compound preservative is obtained by compounding oxidized resveratrol, sodium D-isoascorbate, citric acid, sodium hexametaphosphate and calcium chloride; the preservative has a relatively good effect of inhibiting browning and softening of the fruits and vegetables; and the fruits and vegetables soaked in the preservative are not obviously browned and softened within 36-64 hours at normal temperature. The preservative provided by the invention can be effectively used for inhibiting browning and softening of the fruits and vegetables placed at room temperature, and isgood in effect and simple and convenient to operate.

The invention provides a method for keeping litchi fresh by cane sugar and an application of the method, wherein the method comprises the steps: spraying a 1-10 [mu]mol/L cane sugar aqueous solution on the surfaces of litchi fruits, and packaging and storing by using a polyethylene plastic film bag, thereby lowering the polyphenol oxidase activity and active oxygen content of the litchi, effectively controlling the browning and rotting of the litchi peels. The fresh-keeping method disclosed by the invention is simple to operate, low in cost, green, safe and high in application efficiency, the storage period of the litchis is effectively prolonged, and the economic loss of the litchis in a circulation link is reduced.

The invention provides a culture medium containing an anti-browning agent. Browning of peony in south of Yangtze river in growth in culture medium can be controlled effectively through selection of different concentrations of the anti-browning culture medium at different stages, the growth of peony in south of Yangtze river is not influenced in prevention of browning; and in addition, a transpiration inhibitor is sprayed onto tissue culture plants of peony in south of Yangtze river, so that water evaporation is inhibited, and growth is promoted.