32results about How to "Inhibits polyphenol oxidase activity" patented technology

The invention relates to a method for preserving cut apple for an ultra-long time by conditioning air. The method comprises the following steps: (1) cutting complete apples into blocks; (2) protecting colour of the apple blocks by using a colour protecting agent and coating films on the apple blocks by using a film coating agent; (3) draining the apple blocks and then processing the apple blocks in a continuous high-oxygen-concentration condition; and (4) carrying out gas packing the processed apple blocks, sterilizing the apple blocks and finally refrigerating the apple blocks, wherein all the operations are carried out at 0-5 DEG C. According to the method, the apples are cut at a low temperature and then processed under a high-oxygen-concentration condition; compared with the process of only refrigerating cut apples, the method provided by the invention has the advantages that the preservation period of the cut apple can be prolonged much longer, and due to the high oxygen concentration, the growth of some bacterium and funguses can be suppressed, the rottenness of the fruits and vegetables in preservation can be reduced, the respiration effect and ethylene synthesis of the fruits and vegetables can be reduced, the tissue brown stain can be slowed and the generation of substances with peculiar smells such as acetaldehyde and ethanol and the like can be reduced, so that the quality of the fruits and vegetables in preservation can be improved.

The invention discloses a mulberry active phenolic compound and a pollution-free extraction and purification method thereof. The method comprises the steps that microwave and vapor high temperature instantaneous enzyme deactivation is carried out on fresh mulberries in sequence, then mechanical crushing, centrifugal layering, food grade acidified alcohol extraction, vacuum concentration and ultrafiltration membrane purification are carried out, and therefore a mulberry phenolic compound extracting solution with the biological activity is obtained. An organic reagent with the low concentration is adopted, mulberry crushing and phenolic compound extraction and purification are achieved under the mild condition, and the natural character and biological activity of the mulberry phenolic compound can be maintained. Compared with a conventional extraction method, the mulberry extracting solution has the higher-concentration total phenol and total anthocyanins, the extraction solution has the good color and luster and high oxidation resistance, alpha-glucosidase enzymatic inhibitory activity and food safety, and the mulberry active phenolic compound can be used as a safety raw material of antioxidant and hypoglycemic drug and health care product development. The conditions are mild, operation is convenient, and industrial production of high-activity natural products is facilitated.

The invention discloses a method for preserving freshness and color of cattail cabbage. It specifically includes the following steps: (1) soaking the fresh cattail in low-temperature ozone water for a period of time; (2) removing the cattail obtained in the above steps and then putting it into a mixed solution of edible salt solution and edible calcium chloride at a certain temperature Soak for a period of time, take it out, and then place it in a sterile environment to drain; (3) treat the cattail catkins drained in step (2) with short-wave ultraviolet rays, and seal the package; (4) pack the cattail catkins obtained in step (3) The vegetables are stored in a low temperature environment. The crisp and fresh preservation method of the present invention does not form frozen bodies, produce ice crystals, or damage cell walls when frozen aquatic vegetables are preserved; therefore, the liquid juice does not lose and can be recovered after rehydration; the color will not change after 12 months of frozen preservation , after thawing and desalting to cook the cattail, the taste is crisp and tender as before; the process is simple, the ingredients are safe, the economic cost is low, it is beneficial to the large-scale fresh-keeping production of the cattail, and the practical value is high.