Natural drying color fixative and color protecting method for zanthoxylum schinifolium

Abstract

The invention discloses a natural drying color fixative for zanthoxylum schinifolium. The natural drying color fixative comprises the following components according to mass percent: 25%-30% of ethanol, 0.4%-0.5% of sodium citrate, 0.1%-0.3% of sodium ascorbate, and the balance of water. A color protecting method comprises the steps of spraying or soaking the collected fresh zanthoxylum schinifolium for 0.5-1minute by the color fixative, draining and spreading the zanthoxylum schinifolium with the thickness of 0.5cm-1.5cm, drying the zanthoxylum schinifolium in the shade at a room temperature of 25+ / -2 DEG C and with relative humidity of 45+ / -5% inside a room or drying the zanthoxylum schinifolium in the sun to obtain the dried zanthoxylum schinifolium with a dark green color. According to the color protecting method, the original dark green color of the zanthoxylum schinifolium can be effectively kept, and the fragrance of the zanthoxylum schinifolium is strong and pure. The natural drying color fixative is simple in preparation process, low in cost, obvious in effect and free from side effect. Compared with that of an unprocessed control, the net increase of an alpha value (namely green color difference, and an index measured by a colorimeter) of the dried zanthoxylum schinifolium is about -3.0 to -4.5, the drying time is shortened by over 1d, and the color-changing rate is less than 80%-95%, therefore, the natural drying color fixative is especially suitable for use on a large scale in a natural drying process of the zanthoxylum schinifolium.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a green pepper natural drying color-protecting agent and a color-protecting method thereof. Background technique [0002] Zanthoxylum bungeanum belongs to Rutaceae ( Rutaceae ) Zanthoxylum ( Zanthoxylum L. ) is a kind of spice plant, which is one of the traditional "eight condiments" in my country, mainly divided into red pepper ( Zanthoxylum Bungeanum Maxim ) and green pepper ( Zanthoxylum schinifolium Sieb. et Zucc ) of two types. Compared with red peppercorns, green peppercorns not only have a strong numbing taste, green color, but also a stronger aroma. According to statistics from the State Forestry Administration, in 2011, the planting area of ​​my country's green pepper was close to 2.7 million mu, and the output reached 120,000 tons, mainly distributed in Sichuan, Chongqing, Yunnan, Guizhou and other places. It accounts for about 40% of Zanth...

AI Technical Summary

Problems solved by technology

However, the season in these areas is mostly the rainy season, and the air humidity is high. Due to the weather, the fresh green peppercorns that have been picked can only be piled up indoors and cannot be dried in time, or the oil cells on the surface of the fresh green peppercorns are damaged due to picking. Even if they are dried immediately, The green pepper is also very easy to change color and fade, which eventually leads to black and brown of the dried green pepper. At present, the discoloration rate of the green pepper is generally about 40%, and even reaches more than 80% in severe cases. This seriously affects the quality and quality of the green pepper. market price

The market price of discolored green peppercorns is about 1 / 3 of that of normal green green peppercorns, which affects the enthusiasm of pepper farmers to plant green peppercorns and is not conducive to the development of the green peppercorn industry

At present, there is no research report on the drying and color protection of green Zanthoxylum bungeanum