Color fixative for yam slices and use method thereof

A technology of color-protecting agent and yam, applied in the field of color-protecting agent, can solve the problems of inducing allergic diseases and destroying vitamin B1 and the like

Inactive Publication Date: 2010-02-10
HENAN NORMAL UNIV
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Problems solved by technology

However, with the strengthening of food safety requirements and the research on sulfite, it was found that it can induce allergic diseases and asthma, and destroy vitamin B1. Some countries have banned its use, so the development of new and safe color-protecting agents has become Important Issues in the Production of Chinese Yam Decoction Pieces

Method used

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Embodiment Construction

[0004] The color-protecting agent of the present invention is a solution composed of phytic acid, citric acid, ascorbic acid and L-cysteine ​​hydrochloride, wherein the concentration of phytic acid is 1.36-1.69%, the concentration of citric acid is 0.37-0.79%, and the concentration of ascorbic acid The concentration of L-cysteine ​​hydrochloride is 0.21-0.26%.

[0005] The method of using the above-mentioned color-protecting agent solution to protect the color of Chinese yam slices is to cut the washed, dried and peeled Chinese yam into 1-2mm thin slices and put the above-mentioned color-protecting agent solution at 20-22°C. After soaking for 50-70 minutes, take it out and place it in a drying oven and dry it at 45-65°C.

[0006] Using the method of refrigeration (4°C), observe the browning of the above-mentioned processed yam slices, measure the indicators related to browning and quality, from the changes of membrane lipid peroxidation, browning-related enzyme activity and is...

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Abstract

The invention discloses a color fixative for yam slices and a use method thereof. The invention aims to provide a sulfur-free color fixative for yam slices, which is free of sulfur and has favorable effect of color protection, and applications thereof. The invention has the technical proposal that the sulfur-free color fixative comprises phytic acid, citric acid, ascorbic acid and L-Cysteine hydrochloride, wherein the concentration of the phytic acid is arranged from 1.36 to1.69%, the concentration of the citric acid is ranged from 0.37 to 0.79%, the concentration of the ascorbic acid is 0.11-0.255, and the concentration of the L-Cysteine hydrochloride is ranged from 0.21 to 0.26%. Compared with the prior art, the color fixative had the obvious advantages of favorable effect of color protection, and high safety. The invention is used for sulfur-free protection of fresh slices during the processing of yam herbal pieces.

Description

Technical field: [0001] The invention relates to a color-protecting agent, in particular to a color-protecting agent for yam slices and a using method thereof. Background technique: [0002] Huai yam, especially Tiebang yam, has good medicinal and edible value, but its preservation and transportation are important problems restricting its development. During the processing of Chinese yam decoction pieces, fresh slices need to be protected for color. The existing methods are: fumigation with sulfur or soaking with sulfurous acid and its salt solution. However, with the strengthening of food safety requirements and the research on sulfite, it was found that it can induce allergic diseases and asthma, and destroy vitamin B1. Some countries have banned its use, so the development of new and safe color-protecting agents has become An important topic in the production of Chinese yam decoction pieces. Invention content: [0003] The object of the present invention is to provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23L5/41
Inventor 赵喜亭李明军王会珍赵月丽张晓丽刘文英宋萍萍鲁梦娇
Owner HENAN NORMAL UNIV
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