Preparation and using method of V.spinulosa Yan rhizome browning inhibitor

An inhibitor, grass root technology, applied in the application, food preservation, fruit and vegetable preservation and other directions, can solve the problems such as the method of browning of the rhizomes of T. The effect of oxidation

Inactive Publication Date: 2012-06-20
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] By retrieving relevant materials at home and abroad, a method for inhibiting the browning of the rhizome of Erythrina chinensis has not been found so far

Method used

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  • Preparation and using method of V.spinulosa Yan rhizome browning inhibitor
  • Preparation and using method of V.spinulosa Yan rhizome browning inhibitor
  • Preparation and using method of V.spinulosa Yan rhizome browning inhibitor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the effect of the rhizome of Erythrina chinensis inhibiting browning during storage

[0027] The reagents needed to prepare the solution are: oxalic acid, citric acid, and ascorbic acid.

[0028] 1) At room temperature, take 5g of oxalic acid, 4g of citric acid, and 1.5g of ascorbic acid, fully dissolve them with a small amount of pure water, mix them evenly, add pure water to 1000ml, stir evenly, and set aside;

[0029] 2) Cleaning the post-harvest C. chinensis rhizomes to remove sludge impurities, and then removing the rotten, mildewed and blackened C. chinensis rhizomes;

[0030] 3) Immediately drop the treated Erythrina chinensis into the browning inhibitor solution, and keep soaking evenly, and the soaking time is 60 days;

[0031] Through the comparison of Example 1 and the control example without adding the browning inhibitor, the photosensitivity evaluation method is used to draw that the rhizome of Erythrina erythema treated by the method of the ...

Embodiment 2

[0033] Embodiment 2: the effect of the rhizome of Erythrina chinensis inhibiting browning during processing

[0034] 1) At room temperature, take 5g of oxalic acid, 4g of citric acid, and 1.5g of ascorbic acid, fully dissolve them with a small amount of pure water, mix them evenly, add pure water to 1000ml, stir evenly, and set aside;

[0035] 2) Cleaning the post-harvest C. chinensis rhizomes to remove sludge impurities, and then removing the rotten, mildewed and blackened C. chinensis rhizomes;

[0036] 3) Immediately put the treated rhizome of Erythrina chinensis into the browning inhibitor solution, and keep soaking evenly for 2-8 hours. After soaking, immediately take it out and drain for processing.

[0037] The embodiment illustrates that the quality of the rhizome of Erythrina erythemis treated with the method of the present invention has not changed, and it is safe to eat, and at the same time, it is proved that the browning inhibitor prepared by the present invention...

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Abstract

The invention relates to preparation and a using method of a V.spinulosa Yan rhizome browning inhibitor. In the preparation of the inhibitor, mixed solution of oxalic acid, citric acid and ascorbic acid is adopted. The using method of the V.spinulosa Yan rhizome browning inhibitor comprises the following steps that: after harvested V.spinulosa Yan rhizomes are cleaned to remove sludge, impurities and the rotten, mildewed and nigrescent V.spinulosa Yan rhizomes, the V.spinulosa Yan rhizomes are soaked in aqueous solution containing the inhibitor to be stored and can be kept being not discolored for 60 days; or before being processed, the V.spinulosa Yan rhizomes are soaked for 2 to 8 hours. The V.spinulosa Yan rhizomes browning inhibitor can be used for effectively inhibiting the V.spinulosa Yan rhizomes from being browned in the machining process and has the advantages of long time of inhibiting the V.spinulosa Yan rhizomes from being browned, good effect, no damage to the original flavor of V.spinulosa Yan, high safety, no toxic or side effects on a human body and the like.

Description

technical field [0001] The invention belongs to the technical field of vegetable processing, and in particular relates to the preparation and application method of an inhibitor of the browning of the rhizome of Erythrina chinensis. Background technique [0002] V. spinulosa Yan is a typical submerged herbaceous plant of the genus Valllsneria in the family Hydrocharitaceae. It has no erect stems, but evolves into rhizomes, leaves are basal, linear or band-shaped, often It is called flat shoulder grass, Polygonum weed grass, water leek, noodle grass, flat grass and duck tongue strips, etc. There are 6 to 10 species of Valeria genus widely distributed all over the world, and there are 3 species of Valeria genus in my country according to Volume 8 of "Flora of China" - Valeria chinensis, Valeria japonica and Valeria japonica. And thorn grass is mostly produced in Jiangsu, Hubei, Hunan and other provinces, and is born in ponds and lakes. [0003] The edible part of thorny grass...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 李梅青于少梅徐文娟鲁世林魏光锋钱明月何金琳
Owner ANHUI AGRICULTURAL UNIVERSITY
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