Inhibitor for preventing browning of cut vegetable

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...

AI Technical Summary

Problems solved by technology

Sulfite mainly prevents browning by inhibiting enzyme activity, and also has bleaching properties, but sulfite may be carcinogenic, destroy vitamins, and produce unpleasant smell and stench. At present, the relevant food regulations in my country stipulate that the residue should not exceed 10mg / kg