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Quick-freezing, color protecting and refreshing method for green asparagus

A fresh-keeping method and technology for green asparagus, which are applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of dullness, black appearance, shrinkage of asparagus, etc., so as to prolong the shelf life, maintain the nutritional value, and achieve a glossy appearance. Effect

Inactive Publication Date: 2011-10-05
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are often problems such as severe shrinkage of asparagus after thawing, black appearance, lack of luster, and short storage time.

Method used

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  • Quick-freezing, color protecting and refreshing method for green asparagus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] In order to better illustrate the present invention, give examples as follows:

[0011] First pick asparagus, remove poor-quality asparagus, and then blanch. Add 0.015-0.02% phytic acid, 0.2-0.3% zinc acetate, 0.5-1% sodium chloride, and 0.3-0.5% white sugar to the blanching solution. Points are calculated by weight percentage of blanching aqueous solution. And then get final product through cooling-draining-quick freezing-packing. The asparagus treated with this method will not shrink after being quick-frozen and thawed. 12 months.

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PUM

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Abstract

The invention discloses a food color protecting method, in particular relates to a quick-freezing, color protecting and refreshing method for green asparagus, which belongs to the technical field of fruit and vegetable processing. The method comprises the steps of asparagus selecting, blanching, cooling, draining, quick freezing and packaging in sequence and is characterized in that 0.015-0.02wt% of phytic acid, 0.2-0.3wt% of zinc acetate, 0.5-1wt% of sodium chloride and 0.3-0.5wt% of white granulated sugar are added in the blanching step. The asparagus quickly frozen by using the method does not shrink, has bright appearance, does not blacken and remains original tissue structure after being unfrozen, the nutrition values can be effectively maintained, and the shelf life is prolonged from original 8 months to 12 months.

Description

technical field [0001] The invention relates to a food color protection method, in particular to a green asparagus quick-freezing color protection and freshness preservation method, which belongs to the technical field of fruit and vegetable processing. Background technique [0002] Asparagus is known as the "King of Vegetables". It is eaten with tender stems, has a unique aromatic flavor, and has high nutritional value. It is a high-end nutritional and healthy vegetable and is very popular among consumers. According to modern nutritional analysis, the protein composition of asparagus has various amino acids necessary for the human body, and the content ratio is appropriate. Among the inorganic salt elements, there are more trace elements such as selenium, molybdenum, magnesium, and manganese. Asparagus dietary fiber is soft and delicious, with fresh texture and delicious flavor, which can increase appetite and help digestion. In addition to serving meals, increasing appeti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/055
Inventor 张建林罗志良杜利英
Owner HENAN ZHONGPIN FOOD IND