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Method of preventing oxidation and browning of yacon in processing

A processing and oxidative browning technology, which is applied in the direction of heating and preserving fruits/vegetables, can solve the problems of yalong fruit oxidation, impact, hypochlorous acid residue, etc., to prevent oxidation and browning process, solve color sensory, and handle The effect of low cost

Active Publication Date: 2008-05-14
珍奥集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problem of yalong fruit oxidation and browning, relevant foreign literature has reported the use of hypochlorous acid (HClO) for treatment, or the addition of sodium bicarbonate (NaHCO 3 ), or using methods such as cellulase (Cellusae, proteolytic enzyme) to process, all suppressed the oxidative browning of yalong fruit; but, there is residual problem in hypochlorous acid treatment, it is unfavorable aspect food sanitation and human health Impact
The addition of sodium bicarbonate has negative effects on taste and bad taste; cellulase also has problems such as 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

[0018] Boil the Yalong fruit in boiling water and steam at room temperature and pressure for 30-120 minutes. Peel the heated and ripe Yalong fruit, weigh 100 grams, cut into pieces of 1-2 cm, and mix with 100 ml of deionized water, pour it into the fruit chopper, use 20000rpm to smash 2 In minutes, about 120 ml of Yalong fruit suspension was obtained. At the same time, the unsteamed Yalong fruit was mixed with 100 ml of deionized water for a blank control experiment.

[0019] Pour 120 milliliters of suspension of the blank group and the experimental group into a glass cup and expose them to the air for observation.

[0020] The result is: the Yalong fruit blank group without heat treatment turned dark green during the crushing process, and turned dark brown after being poured into a glass for 1 minute. The heat-treated experimental group remained milky white after 3 days. Mold appeared on the 4th day, and the colony of the mold increased by the 7th day, but the Yalong fruit suspen...

Embodiment 2

[0022] The Yalong fruit is steamed in a high-temperature sterilization pot at 120°C, kept at 120°C for 10 minutes, and then cooled naturally. Peel the heated and ripe Yalong fruit, weigh 100 grams, cut into pieces of 1-2 cm, and mix with 100 ml of deionized water, pour into the fruit chopper, use 20000rpm speed, crush 2 In minutes, about 120 ml of Yalong fruit suspension was obtained. At the same time, the unsteamed Yalong fruit was mixed with 100 ml of deionized water for a blank control experiment.

[0023] Pour 120 milliliters of suspension of the blank group and the experimental group into a glass cup and expose them to the air for observation.

[0024] The result is: the Yalong fruit blank group without heat treatment turned dark green during the crushing process, and turned dark brown after being poured into a glass for 1 minute. The heat-treated experimental group remained milky white after 3 days. Mold appeared on the 4th day, and the number of mold colonies increased by t...

Embodiment 3

[0026] Heat 100 grams of Yalong fruit in a microwave oven with a power of 1300 watts for 10 minutes. Peel the heated and ripe Yalong fruit, weigh it, cut it into pieces of 1-2 cm, mix it with 100 ml of deionized water, pour it into the fruit chopper, and smash for 2 minutes at 20000rpm. Approximately 120 ml of Yalong fruit suspension was obtained. At the same time, the Yalong fruit that has not been microwaved was mixed with 100 ml of deionized water for a blank control experiment.

[0027] Pour 120 milliliters of suspension of the blank group and the experimental group into a glass cup and expose them to the air for observation.

[0028] The result is: the Yalong fruit blank group without heat treatment turned dark green during the crushing process, and turned dark brown after being poured into a glass for 1 minute. The heat-treated experimental group remained milky white after 3 days. Mold appeared on the 4th day, and the colony of the mold increased by the 7th day, but the Yalo...

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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. Before, during or after the processing of yacon, yacon is heated with steam, boiling water, stove, hot bland, infrared unit or microwave device to deactivate polyphenol oxidase in yacon and to prevent oxidation and browning of yacon in the processing including peeling, cutting, crushing and squeezing.

Description

Technical field [0001] The invention relates to the processing of Yalong fruit, in particular to a method for preventing Yalong fruit from oxidizing and browning during processing. Background technique [0002] Since the beginning of the 20th century, with the advancement of science and technology and the development of medical technology, human life span has made considerable progress. On the other hand, with the improvement of living standards, overeating, obesity, chemical pollution and other reasons have greatly increased various life wealth diseases, such as cancer, cardiovascular disease, and diabetes, which seriously endanger human health. [0003] The 21st century is known as the era of the use of natural medicine. By ingesting natural products, you can adjust your living habits and prevent diseases to achieve the goal of maintaining health and longevity. [0004] Yalong fruit, the English name is Yacon, and the scientific name is Smallanthus sonchifolius. It is called Al...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/005
Inventor 胡建恩杜昱光白雪芳谭成玉
Owner 珍奥集团股份有限公司
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