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Fresh-cut lotus root browning inhibitor and preparation method and application thereof

An inhibitor and a technology for cutting lotus root, which is applied to the production field of fresh-cut root vegetables, can solve the problems of difficult color stability, poisoning and the like, and achieves the effects of simple operation, prevention of substrate oxidation, and simple preparation method.

Inactive Publication Date: 2010-10-27
YANGZHOU HUSN VEGETABLE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent (publication number CN1883278A, published on December 27, 2006) discloses a method for controlling the discoloration of fresh-cut lotus root. Only 1.0% to 2.0% acetic acid solution is used as a color-protecting agent, which is difficult to ensure that the lotus root is stored for a long time. The stability of color and luster; Patent (publication number CN100340173C, open day on October 3rd, 2007) discloses a kind of color preserving liquid of longan fruit, and its composition is bisulfite, citric acid and peracetic acid etc., can inhibit The browning of longan fruit, however, sulfite has a toxic effect on the human body and has been restricted by the United States and other countries

Method used

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  • Fresh-cut lotus root browning inhibitor and preparation method and application thereof
  • Fresh-cut lotus root browning inhibitor and preparation method and application thereof
  • Fresh-cut lotus root browning inhibitor and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 2.0g of cysteine, 1.0g of citric acid, and 1.0g of ascorbic acid, dissolve them in a small amount of clean water and mix them evenly, add clean water to 1000g, stir evenly, and set aside.

[0027] Take out the newly harvested lotus root after washing, remove the node and skin, and then cut the node into thin slices of 0.3-0.4 cm. Put the cleaned and cut fresh-cut lotus root slices into the above-mentioned browning inhibitor solution, soak for 8 minutes, take out, drain, pack and store at 4-5°C.

Embodiment 2

[0029] Take 1.0g of cysteine, 0.50g of citric acid, and 0.75g of ascorbic acid, fully dissolve them with a small amount of clean water, mix them evenly, add clean water to 1000g, stir evenly, and set aside. Take out the newly harvested lotus root after washing, remove the node and skin, and then cut the node into thin slices of 0.3-0.4 cm. Put the cleaned and cut fresh-cut lotus root slices into the above-mentioned browning inhibitor solution, soak for 12 minutes, take out, drain, pack and store at 4-5°C.

Embodiment 3

[0031] 0.05~0.2% (mass ratio, the same below), ascorbic acid 0.005~0.01%, citric acid 0.05~0.1%

[0032] Take 0.5g of cysteine, 0.05g of citric acid, and 0.5g of ascorbic acid respectively, fully dissolve them with a small amount of clean water, mix them evenly, add clean water to 1000g, stir evenly, and set aside. Take out the newly harvested lotus root after cleaning, remove the node and skin, and then cut the node into thin slices of 0.3-0.4 cm. Put the cleaned and cut fresh-cut lotus root slices into the above-mentioned browning inhibitor solution, soak for 15 minutes, take out, drain, pack and store at 4-5°C.

[0033] Table 1 Effect of browning inhibitor treatment on browning degree and POD activity of fresh-cut lotus root slices

[0034]

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Abstract

The invention discloses a fresh-cut lotus browning inhibitor and a preparation method and application thereof, and belongs to the technical field of fresh-cut root vegetable production. The fresh-cut lotus browning inhibitor is characterized in that the fresh-cut lotus browning inhibitor is prepared from food additives such as L-cysteine, ascorbic acid and citric acid and water; and fresh-cut lotus roots are soaked in the inhibitor solution for 8 to 15 minutes, packaged, and can be stored at the temperature of between 4 and 5DEG C for 10 days. The browning inhibitor can keep the original color of the fresh-cut lotus roots, and has the effect equivalent to sulfite; meanwhile, the inhibitor does not contain components harmful to human bodies such as the sulfite, the inhibitor is safe to use.

Description

1. Technical field [0001] The invention relates to a browning inhibitor of fresh-cut lotus root and its preparation method and application, which belongs to the production technology of fresh-cut root vegetables and is used for controlling the browning of fresh-cut lotus root. 2. Background technology [0002] Lotus root (Nelumbo nucifers gaertn), also known as hibiscus, lotus, lotus root, etc., is a perennial aquatic herbaceous plant. It is eaten with fat and tender rhizomes. It is an important aquatic vegetable in my country. Lotus root is rich in nutrition, and has been widely planted and eaten in my country; it has also become the main raw material of fresh-cut vegetables, a new type of vegetable product. [0003] Fresh cut is a new development in the field of postharvest vegetables. Fresh-cut vegetables are different from fresh vegetables because the products need to be kept fresh; their processing methods are different from processing in the traditional sense. Fresh-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/272A23B7/154A23L5/41
Inventor 王建军蒋娟杨阳郁志芳胡建春姜丽
Owner YANGZHOU HUSN VEGETABLE FOOD
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