Inhibitor for preventing browning of cut vegetable
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A technology for cutting vegetables and an inhibitor, which is applied in the field of cutting vegetables browning inhibitor, can solve the problems of vitamin destruction, carcinogenic use, unpleasant smell and bad odor, etc., and achieves the effect of preventing browning
Inactive Publication Date: 2010-03-10
SHANGHAI ACAD OF AGRI SCI
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Abstract
Description
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Sulfite mainly prevents browning by inhibiting enzyme activity, and also has bleaching properties, but sulfite may be carcinogenic, destroy vitami...
Method used
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example 1
[0020] Example 1: Solvent: 93 parts of water,
[0021] 0.02 parts of one of sodium alginate, xanthan gum, carrageenan, and chitosan,
[0022] 0.01 parts of one of sodium tripolyphosphate, sodium pyrophosphate, and sodium 6-metaphosphate,
[0023] 0.05 parts of one of phytic acid, ascorbic acid, cinnamic acid, citric acid, kojic acid, edible acetic acid,
[0024] 0.02 parts of one of potassium sorbate, sodium dehydroacetate, sodium chloride, and 4-hexylresorcinol, a mixed cut vegetable inhibitor.
example 2
[0026] Solvent: 99 parts of ethanol,
[0027] 1 part of sodium alginate, xanthan gum, carrageenan, chitosan,
[0028] 1.2 parts of one of sodium tripolyphosphate, sodium pyrophosphate, and sodium 6-metaphosphate,
[0029] 3 parts of one of phytic acid, ascorbic acid, cinnamic acid, citric acid, kojic acid, edible acetic acid,
[0030] 2.0 parts of one of potassium sorbate, sodium dehydroacetate, sodium chloride, and 4-hexylresorcinol, a mixed cut vegetable inhibitor.
example 3
[0032] Solvent: 93 parts of water and ethanol mixed in any proportion,
[0033] 0.1 part of one of sodium alginate, xanthan gum, carrageenan, and chitosan,
[0034] One of sodium tripolyphosphate, sodium pyrophosphate, and sodium 6-metaphosphate 0.2,
[0035] 2 parts of one of phytic acid, ascorbic acid, cinnamic acid, citric acid, kojic acid, edible acetic acid,
[0036] 1 part of one of potassium sorbate, sodium dehydroacetate, sodium chloride, and 4-hexylresorcinol, a mixed cut vegetable inhibitor.
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Abstract
The invention relates to an inhibitor for preventing browning of a cut vegetable, comprising the following components: one of solvent water and ethanol or mixture thereof; one of sodium alginate, xanthan gum, carrageenan and chitosan, one or more of sodium tripolyphosphate, sodium pyrophosphate and 6-sodium metaphosphate, one or more of phytic acid, ascorbic acid, cinnamic acid, citric acid, kojicacid and edible acetic acid, and one or more of potassium sorbate, sodium dehydroacetate, sodium chloride and 4-hexylresorcinol. The inhibitor is used by soaking, and the soaking time varies with thetemperature and the air pressure of the processing environment. All the components used in the inhibitor are permitted in the GB2760-2007 (hygienic standards of food additives), and the inhibitor issulfite-free, safe and non-toxic, and can be used for fresh cut vegetables and can play the multiple roles of pH regulation, enzyme activity inhibition, oxygen removal and isolation and water retention to effectively prevent browning and play a role of anticorrosion and refreshment.
Description
technical field [0001] The invention belongs to vegetable preservatives, in particular to an inhibitor of browning of cut vegetables. Background technique [0002] Cut vegetables, also known as fresh-cut vegetables, conditioned vegetables, minimally (less) processed vegetables, etc., are to seal fresh vegetables in soft bags or with The plastic tray is filled with a plastic film and is used for direct consumption by consumers or in the catering industry. In recent years, the establishment of vegetable distribution centers in various parts of our country has provided favorable conditions for the great development of cut vegetables. With the improvement of living standards, the market share of cut vegetables in our country is increasing year by year. As a lightly processed fresh product, cut vegetables still have many problems in their quality control technology, and browning is one of the most common obstacles in the processing of cut vegetables. Unlike whole vegetables, c...
Claims
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Application Information
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