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Method of preventing oxidation and browning of yacon in processing and storage

A technology of browning and dragon fruit, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of long soaking time, impact, poor taste and taste, etc., achieve high safety, good application effect, and solve the problem of color sensory 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

[0017] At room temperature, 10 grams of ascorbic acid and 1000 milliliters of deionized water were dissolved into a 1% ascorbic acid aqueous solution. Soak 150 grams of Yalong fruit in 900 ml of 1% ascorbic acid aqueous solution, peel the Yalong fruit after 30 minutes, wash it, weigh 100 grams of peeled Yalong fruit, cut into 1-2 cm pieces , and mixed with 100 milliliters of 1% ascorbic acid aqueous solution, poured in the fruit chopper, with 20000rpm rotating speed, pulverized for 2 minutes, obtained about 120 milliliters of Yalong fruit suspension. At the same time, 120 ml of deionized water was used as a blank control experiment.

[0018] Pour 120 milliliters of the suspension of the blank group and the experimental group into a glass respectively, expose to the air, and observe.

[0019] The result was: the blank group without ascorbic acid turned dark green during the crushing process, and turned dark brown after being poured into the glass for 1 minute. The experimenta...

Embodiment 2

[0021] Under the condition of room temperature, 20 grams of polyvinylpyrrolidone was dissolved into 2% (W / V) polyvinylpyrrolidone aqueous solution with 1000 milliliters of deionized water. Soak 150 grams of Yalong fruit in 900 ml of 2% polyvinylpyrrolidone aqueous solution, peel the Yalong fruit after 40 minutes, wash it, weigh 100 grams of peeled Yalong fruit, cut into 1-2 cm and mixed with 100 milliliters of 2% polyvinylpyrrolidone aqueous solution, poured into a fruit chopper, and crushed for 2 minutes with 20000 rpm to obtain about 120 milliliters of Yalong fruit suspension. At the same time, 100 ml of deionized water was used as a blank control experiment.

[0022] Pour 120 milliliters of the suspension of the blank group and the experimental group into a glass respectively, expose to the air, and observe.

[0023] The results were: the blank group without polyvinylpyrrolidone turned dark green during the pulverization process, and turned dark brown after being poured in...

Embodiment 3

[0026] Under the condition of room temperature, 10 grams of tert-butyl hydroquinone and 20 grams of butyl hydroxyanisole were dissolved with 1000 ml of deionized water to form an aqueous solution containing 3% antioxidant factor. Soak 150 grams of Yalong fruit in 900 ml of solution containing 3% antioxidant factor, peel the Yalong fruit after 50 minutes, wash it, weigh 100 grams of peeled Yalong fruit, cut into 1-2 cm and mixed with 100 milliliters of 3% aqueous solution containing antioxidant factors, poured into a fruit chopper, and crushed for 2 minutes with 20,000 rpm to obtain about 120 milliliters of Yalong fruit suspension. At the same time, 120 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 that did not use the aqueous solution containing oxidation factor turned d...

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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, PVP, alpha-tocopherol, tert-butyl hydroquinone, butyl hydroxy anisole and / or dibutyl hydroxy toluene are used as antioxidant factor for yacon. Before or during the processing of yacon, yacon is soaked inside water solution of the antioxidant factor to prevent oxidation and browning of yacon in the processing and preserving. 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 oxidation and browning of Yalong fruit in the process of processing and preservation. 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 natural medicine. 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 ...

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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