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Method for preventing Chinese yam from oxidizing brown stain during processing

A processing process and processing method technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of fruit and vegetable quality, flavor influence, easy to be infected by microorganisms, and lack of safety, so as to achieve high safety and slow down Oxidative browning process, the effect of broad application prospects

Inactive Publication Date: 2009-07-08
TSINGHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above physical and chemical methods will more or less have some other negative effects on the quality and flavor of the fruits and vegetables themselves.
For example, when heat treatment denatures PPO, it will also cause the texture of fruits and vegetables to soften, reduce the flavor, and be easily infected by microorganisms; and sulfite treatment will leave a certain amount of sulfide in fruits and vegetables, which is not recognized as safe.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, detection method of the present invention is to the inhibitory situation of yam PPO activity and the effect detection in actual processing process

[0020] One, detect the inhibitory situation of the inventive method to the PPO activity of Chinese yam,

[0021] Detect the inhibitory situation of the inventive method to the PPO activity of Chinese yam with following method, and concrete method comprises the following steps:

[0022] 1) Cleaning fresh yam, peeling and slicing to obtain yam tissue;

[0023] 2) Use a high-speed tissue masher to mash and homogenize the yam tissue, add frozen acetone at a ratio of 1:2 (W / V), extract the yam PPO, and obtain the PPO crude enzyme solution;

[0024] 3) Take 0.5mL PPO crude enzyme solution, add 0.1mL papain (2mg / mL, purchased from Beijing Xinjingke Biotechnology Co., Ltd.), hydrolyze at 40°C, pH6.0 for 5min, and then use the substrate mixture (1.4mL pH6.0 phosphate buffer + 1mL 0.04mol / L catechol) was used to measu...

Embodiment 2

[0028] Embodiment 2, detection method of the present invention is to the inhibitory situation of yam PPO activity and the effect detection in actual processing process

[0029] One, detect the inhibitory situation of the inventive method to the PPO activity of Chinese yam,

[0030] Detect the inhibitory situation of the inventive method to the PPO activity of Chinese yam with following method, and concrete method comprises the following steps:

[0031] 1) Clean and peel fresh yam to obtain yam tissue;

[0032] 2) Use a high-speed tissue masher to mash and homogenize the yam tissue, add frozen acetone at a ratio of 1:2 (W / V), extract the yam PPO, and obtain the PPO crude enzyme solution;

[0033] 3) Take 0.1mL PPO crude enzyme solution, add 0.5mL ficin (0.8mg / mL, purchased from Beijing Xinjingke Biotechnology Co., Ltd.), hydrolyze at 50°C, pH4.0 for 20min, and then mix with substrate Solution (1.4mLpH6.0 phosphate buffer + 1mL 0.04mol / L catechol) was used to determine the res...

Embodiment 3

[0037] Embodiment 3, detection method of the present invention is to the inhibitory situation of yam PPO activity and the effect detection in actual processing process

[0038] One, detect the inhibitory situation of the inventive method to the PPO activity of Chinese yam,

[0039] Detect the inhibitory situation of the inventive method to the PPO activity of Chinese yam with following method, and concrete method comprises the following steps:

[0040] 1) Clean and peel fresh yam to obtain yam tissue;

[0041] 2) Use a high-speed tissue masher to mash and homogenize the yam tissue, add frozen acetone at a ratio of 1:2 (W / V), extract the yam PPO, and obtain the PPO crude enzyme solution;

[0042] 3) Take 0.1mL PPO crude enzyme solution, add 0.5mL bromelain (0.1mg / mL, purchased from Beijing Xinjingke Biotechnology Co., Ltd.), hydrolyze at 65°C, pH7.0 for 10min, and then mix with the substrate solution (1.4mL pH6.0 phosphate buffer + 1mL 0.04mol / L catechol) was used to determine ...

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PUM

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Abstract

The present invention discloses a method for preventing Chinese yam from being oxidized and browned in the course of processing said Chinese yam. Said method is characterized by that said Chinese yam can be soaked in the protein-hydrolytic enzyme solution whose final concentration is 0.1-10 mg / L, temperature is 20-70 deg.C and pH value is 2-10, so that its oxidation browning reaction can be effectively inhibited.

Description

technical field [0001] The invention relates to a method for preventing oxidative browning during fruit and vegetable processing, in particular to a method for preventing oxidative browning of yam during processing. Background technique [0002] Yam is not only a good edible vegetable, but also a commonly used medicinal material. Yam is the root of yam, a plant in the family Dioscoreaceae. It has the effects of nourishing the spleen and stomach, nourishing the lung and kidney, and can be used to treat chronic diarrhea due to spleen deficiency, chronic enteritis, cough due to lung deficiency, chronic gastritis and diabetes. As a health food, yam has a history of at least 2,000 years in my country, and it is a well-known nourishing product. Studies have shown that in addition to protein, sugar, vitamins, fat, choline, amylase and other components, yam also contains indispensable inorganic salts and trace elements such as iodine, calcium, iron, phosphorus, etc. The results of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/155
Inventor 沈金玉李晓莉黄家音
Owner TSINGHUA UNIV
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