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Method of preventing oxidation and browning of yacon

A kind of Yalong fruit, browning technology, applied in the direction of fruit and vegetable preservation, food preservation, food science and other directions, can solve the problems of influence, long soaking time, poor taste and taste, etc., to solve the color sensory, high safety, application good effect

Active Publication Date: 2008-02-20
DALIAN SHUANGDI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, hypochlorous acid treatment has residual problems, which have adverse effects on food hygiene and human health
The addition of sodium bicarbonate has negative effects on mouthfeel and poor taste
Cellulase also has the problems of not being able to quickly inhibit the activity of polyphenol oxidase and requiring a long soaking time.
The above three substances are not ideal as oxidative browning inhibitors of Yalong fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] At room temperature, 1000 ml of deionized water was adjusted to a pH 2.0 solution with acetic acid. Soak 150 grams of Yalong fruit in 900 ml of acetic acid solution. After 30 minutes, peel the Yalong fruit in the acetic acid solution. After cleaning, weigh 100 grams of peeled Yalong fruit, cut into 1-2 cm Crushed, and mixed with 100 ml of acetic acid aqueous solution, poured into a fruit chopper, with 20000rpm rotating speed, crushed for 2 minutes, to obtain about 120 ml of Yalong fruit suspension. At the same time, 100 ml of deionized water was used as a blank control experiment.

[0020] Pour 120 milliliters of the suspension of the blank group and the experimental group into a glass respectively, expose to the air, and observe.

[0021] The result was: the blank group without acetic acid solution turned dark green during the crushing process, and turned dark brown after being poured into the glass for 1 minute. The experimental group using acetic acid solution main...

Embodiment 2

[0023] Under the condition of room temperature, dissolve in 1000 milliliters of deionized with 50 grams of table salt, become 5% (%W / V) table salt solution. Soak 500 grams of Yalong fruit in 1000 milliliters of 5% salt solution, peel the Yalong fruit after 180 minutes, clean it, and expose it to the air. Simultaneously, 1000 milliliters of deionized water and 500 grams of Yalong fruit were used as blank control experiments. Observe the change in its color.

[0024] The result was: the surface of the blank group without salt solution turned dark brown after being exposed in the air for 10 minutes. The experimental group using salt solution did not change color after 1 hour in the air, and the taste was salty and sweet. After being exposed to the air at room temperature for 1 day, the amber color of the yarone pulp was still maintained without browning.

Embodiment 3

[0026] At room temperature, 1000 ml of deionized water was adjusted to a pH 3.0 solution with ascorbic acid. Soak 150 grams of Yalong fruit in 900 ml of ascorbic acid solution. After 120 minutes, peel the Yalong fruit in the ascorbic acid solution. After cleaning, weigh 100 grams of peeled Yalong fruit, cut into 1-2 cm Crumble, and mix with the ascorbic acid aqueous solution of 100 milliliters, pour in the fruit chopper, with 20000rpm rotating speed, pulverize for 2 minutes, obtain the Yalong fruit suspension of about 120 milliliters. At the same time, 100 ml of deionized water was used as a blank control experiment.

[0027] Pour 120 milliliters of the suspension of the blank group and the experimental group into a glass respectively, expose to the air, and observe.

[0028] The result was: the blank group without ascorbic acid solution turned dark green during the pulverization process, and turned dark brown after being poured into the glass for 1 minute. The experimental ...

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PUM

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Abstract

The present invention relates to the processing and preserving of yacon, and is especially the method of preventing oxidation and browning of yacon in processing. Ascorbic acid, formic acid, acetic acid, propionic acid, glycocholic acid, malic acid, citric acid, tartaric acid, succinic acid and / or sodium chloride are used as polyphenol oxidase inhibitor for yacon. Before or during the processing of yacon, yacon is soaked inside water solution of the inhibitor to prevent oxidation and browning of yacon in the processing. The present invention has high safety, no toxic side effect on human body, high use effect and other advantages.

Description

technical field [0001] The invention relates to the processing and preservation of yalong fruit, in particular to a method for preventing yalong fruit from oxidation and browning. Background technique [0002] Since the beginning of the 20th century, with the advancement of science and technology and the development of medical technology, the life span of human beings has made great progress. On the other hand, with the improvement of living standards, overeating, obesity, chemical pollution and other reasons have greatly increased various diseases of life, such as cancer, cardiovascular disease, diabetes, etc., which seriously endanger human health. [0003] The 21st century is called the era of using sky drugs. By ingesting natural products, adjusting living habits and preventing diseases can achieve the purpose of maintaining health and longevity. [0004] Yalong fruit, the English name is Yacon, the scientific name is Smallanthus sonchifolius, it is called alpine snow ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/153
Inventor 胡建恩杜昱光白雪芳谭成玉
Owner DALIAN SHUANGDI TECH
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