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Method for protecting color of burdock and refreshing burdock

A technology of burdock and color protection, which is applied in the directions of fruit and vegetable preservation, food preservation, and heating preservation of fruits/vegetables, etc., can solve problems such as affecting product appearance, flavor, quality, affecting product quality and market sales, and negative impact of burdock processing and production. , to achieve the effect of good color preservation and preservation, prolong the effective color preservation and preservation period, and maintain the effect of the original color and luster.

Inactive Publication Date: 2011-08-17
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, the browning problem of burdock has had a great negative impact on the processing and production of burdock
After the burdock is peeled, the edible part is exposed to air or oxygen, and enzymatic browning occurs immediately, which makes the edible part brown and appear yellowish brown, which affects the quality and market sales of the product
[0004] The research results show that the key factors leading to the enzymatic browning of burdock are polyphenol oxidase and peroxidase in the oxidase system. Hydroxyquinone, further polymerization of hydroxyquinone, finally produces melanin, which affects the appearance, flavor and quality of the product, thereby reducing the nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0029] Roughly process impurities such as soil on the surface of the burdock, then put the burdock in water, peel and slice; then put the burdock slices in hot water at 70°C-90°C for 2-5min; cool the blanched burdock slices immediately Soak in the color protection solution for 10-15min, the color protection solution consists of 0.2-0.5% salt solution, 0.2-0.5% CaCl 2 Aqueous solution, 0.2-0.5% citric acid aqueous solution, 0.2-0.5% Vc aqueous solution, 0.2-0.5% EDTA-2Na aqueous solution are mixed by equal volume; or 0.2-0.5% salt solution, 0.2-0.5% CaCl 2 Aqueous solution, 0.2-0.5% citric acid aqueous solution, 0.2-0.5% Vc aqueous solution are mixed according to equal volumes; then the burdock slices in the color protection solution are quickly drained of surface moisture, immediately bagged, vacuum-packed, and placed in 2 Store at -6°C.

example 2

[0031] Roughly process the soil and other impurities on the surface of the burdock, then put the burdock in water, peel and slice it; then soak the burdock slices in the color protection solution for 10-30min, the color protection solution consists of 0.2-0.5% salt solution, 0.2- 0.5% CaCl 2 Aqueous solution, 0.2-0.5% citric acid aqueous solution, 0.2-0.5% Vc aqueous solution, 0.2-0.5% EDTA-2Na aqueous solution are mixed according to equal volume, and then the color protection solution on the burdock slices is washed, and placed in 100 ° C Blanch in boiling water for 1-3 minutes; then cool the burdock slices immediately, drain the surface water, leave a headspace of 6-8nm in the can, and 3.2-4.7mm after sealing, the temperature of the filling liquid must not be lower than 75°C, The filling liquid is composed of 0.05% salt solution, 0.05% citric acid solution, and 6% white sugar solution in equal volumes; use thermal exhaust to keep the center temperature of the tank at 70°C-80...

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PUM

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Abstract

The invention relates to a method for simply protecting color of a burdock product and refreshing the burdock product. With burdock as a raw material, the better burdock product with better color-protecting and refreshing effects is obtained through steps of removing skins in water, hot-ironing, cutting, socking in color-protecting liquid, packaging and the like. Finally, bagged products keep better color and texture within 40 days, canned products can keep better color and texture within about 2 months; and industrialized production can be carried out. The invention has the advantages of simple operation conditions, reliable method and good color-protecting and refreshing effects, and can effectively inhibit browning reaction of the burdock, generated in the processing process.

Description

technical background [0001] The invention belongs to the field of food color protection and preservation, and in particular relates to a method for preventing burdock from browning reaction during processing. Background technique [0002] Burdock (Latin scientific name Arctium lappal, English name Burdock) is a plant of the genus Burdock of the dicotyledonous plant class Asteraceae Asteraceae. The Japanese regard burdock as a high-grade vegetable with excellent nutritional and health value. At present, most of the varieties planted are Japanese varieties, including Yanagawa Ideal, Nanbu Baiji, Matsuuchi Zao, Yamada Zao, Sapporo Dachangbai, Nogawa, Baifu, etc. Burdock has been used as a medicinal material for a long time in my country, but in recent years it has only begun to study its nutritional value, edible value and pharmacology. The roots, stems, leaves, and fruits of burdock are rich in biologically active substances, which can promote growth, inhibit tumor growth, a...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157A23B7/005
Inventor 丁之恩万硕杨松付广俊李茜
Owner ANHUI AGRICULTURAL UNIVERSITY
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