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Method for inhibiting fresh-cut yacon enzymatic browning

A technology of yacon and browning, which is applied in the fields of fruit and vegetable preservation, heating preservation of fruits/vegetables, freezing/refrigeration preservation of fruits/vegetables, etc. It can solve the problems of affecting product shelf life and reducing appetite, and achieves low cost and easy operation. The effect of convenience and simple process

Inactive Publication Date: 2010-02-17
JISHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cut or peeled yacon is prone to enzymatic browning, losing its attractive orange-yellow color and turning dark brown, just like oxidized blackened apples, pears, and potatoes, which greatly reduces appetite and affects product shelves period, commodity value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Carry out according to the following steps during the implementation of this embodiment:

[0017] 1. Mix ascorbic acid, citric acid, cinnamic acid, disodium ethylenediaminetetraacetic acid (EDTA-2Na) and water to prepare a compound browning inhibitor solution, wherein ascorbic acid, citric acid, cinnamic acid, ethylenediaminetetraacetic acid di Sodium (EDTA-2Na) accounts for 0.10%, 0.07%, 0.03%, and 0.04% of the total mass of the compound browning inhibitor solution respectively. The compound browning inhibitor solution is prepared and ready for use.

[0018] 2. Choose fresh, ripe, plump, pest-free, mildew-free, and orange-yellow fresh yacon as raw materials, wash with running water to avoid repeated pollution, remove sediment and other sundries, and clean manually or mechanically until the surface is smooth. The washed raw materials are manually peeled with a stainless steel knife, cut into thin slices with a thickness of about 0.5-1.0 cm, and fresh-cut fruit slices a...

Embodiment 2

[0023] The present implementation mode is carried out as follows:

[0024] 1. Prepare a composite browning inhibitor solution for subsequent use. The composite browning inhibitor solution contains 0.13% ascorbic acid, 0.09% citric acid, 0.05% cinnamic acid, and 0.06% ethylenediaminetetraacetic acid disodium (EDTA-2Na);

[0025] 2. Choose fresh, ripe, plump, pest-free, mildew-free, and orange-yellow fresh yacon as raw materials, wash with running water to avoid repeated pollution, remove sediment and other sundries, and clean manually or mechanically until the surface is smooth. The washed raw materials are manually peeled with stainless steel knives and cut into thin slices with a thickness of about 0.5-1.0 cm to obtain fresh-cut fruit slices;

[0026] 3. The fresh-cut fruit slices described in step 2 have a concentration of 0.3% CaCl in mass percent 2 In the hot water solution (temperature is 85-90 ℃), blanching at constant temperature for 8-10min, after blanching, immediate...

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Abstract

The invention discloses a method for inhibiting fresh-cut yacon enzymatic browning. In the method, a fresh-cut yacon is blanched at CaCl2 hot water solution at the temperature of 85-90 DEG C for 8-10minutes; after hot burning, the fresh-cut yacon is dipped into cold water to be cooled quickly; after being taken out, yacon sheets are put into a composite browning inhibitor solution which has the temperature of 20-25 DEG C and is composed of 0.10-0.13% of ascorbic acid, 0.07-0.09% of citric acid, 0.03-0.05% of cinnamic acid and 0.04-0.06% of ethylene diamine tetraacetic acid for 50-60 minutes.The invention can not bring the phenomena of pulp softening, after-ripening flavour and the like; the composite browning inhibitor has no sulphur, has safe and sanitary components, simple technology and convenient operation, can effectively prevent yacon sheets from changing into brown, has a favourable application effect and plays an important role in fine and further processing of yacon.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, in particular to a method for inhibiting enzymatic browning of fresh-cut yacon. Background technique [0002] Yacon (Smallanthus sonchifolius), also known as snow lotus potato and chrysanthemum potato, is a dicotyledonous perennial herb of the genus Sunflower in the Compositae family. It is native to the South American Andes at an altitude of 880-3500m in the northwest of Argentina from Ecuador to around the Cuzco province in southeastern Peru. And Puno Province is the region with the richest germplasm. It is a traditional root food of the local Indians, and it is one of the South American medicinal and edible plants that are considered to relieve diabetes, intestinal dysfunction and other chronic diseases. In the 1980s, due to the special health function and medicinal value of yacon, Japan and some European countries began to introduce yacon. In recent years, it has ente...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/005A23B7/154A23B7/157A23B7/04
Inventor 黄群麻成金吴竹青陈功锡余佶
Owner JISHOU UNIVERSITY
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