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Anti-browning method for fresh-cut yams

An anti-browning and tea polyphenols technology is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc. It can solve the problems of not being widely promoted, affecting value, and high cost, so as to facilitate widespread use, prevent browning, low cost effect

Inactive Publication Date: 2013-04-03
韩春荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People also process yam and develop a series of yam foods, such as yam beverage, yam biscuits, yam slices, etc. However, during the processing, the polyphenol oxidase contained in it is easy to oxidize phenols, resulting in browning. change, affecting its value
For this reason, people have made a lot of attempts for preventing the browning of fresh-cut Chinese yam, as the Chinese invention patent of publication number CN101642237B, it puts fresh-cut Chinese yam into a mixture of phytic acid, citric acid, ascorbic acid and L-cysteine. In the mixed solution composed of acid salts, the oxidation of phenols in Chinese yam can be blocked to keep the original color. This method has a certain effect, but its cost is high and cannot be widely promoted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] First of all, choose uniform yam without insect pests, no mechanical damage, and wash it as a material, then disinfect it with an aqueous solution of sodium hypochlorite, then peel the yam, put the peeled yam into vinegar solution, and clean it in the slices. Chinese yam will not slip when sliced, put it into a closed container with a treatment solution and soak for 5 minutes, and the treatment solution is an aqueous solution of tea polyphenols with a concentration of 0.01% by weight; finally filter out the surface moisture and pack it.

[0016] The yam processed by this method has a significantly longer storage time, and after 10 days of storage, the color and mouthfeel are almost unchanged.

Embodiment 2

[0018] First of all, choose uniform yam without insect pests, no mechanical damage, and wash it as a material, then disinfect it with an aqueous solution of sodium hypochlorite, then peel the yam, put the peeled yam into vinegar solution, and clean it in the slices. Chinese yam will not slide when sliced, put it into a closed container with a treatment solution and soak for 8 minutes after being sliced. 2%; finally filter out the surface moisture and pack it.

[0019] The yam processed by this method has a significantly longer storage time, and after 15 days of storage, the color and mouthfeel are almost unchanged.

Embodiment 3

[0021] First of all, choose uniform yam without insect pests, no mechanical damage, and wash it as a material, then disinfect it with an aqueous solution of sodium hypochlorite, then peel the yam, put the peeled yam into vinegar solution, and clean it in the slices. Chinese yam will not slide when sliced, put it into a closed container with a treatment solution and soak for 10 minutes. The treatment solution is an aqueous ethanol solution made from tea leaves. In 5 l of 5% ethanol, the soaking time is 2 hours; finally, the surface moisture is filtered off and packaged.

[0022] The yam processed by this method has a significantly longer storage time, and after 8 days of storage, the color and mouthfeel are almost unchanged.

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PUM

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Abstract

The invention discloses an anti-browning method for fresh-cut yams, which comprises the following steps: cleaning, slicing and sterilizing yams without diseases and pests, soaking in the processing liquid for 5-10 min, then removing the surface moisture, and packaging, refrigerating or performing distribution and sales, wherein the processing liquid is the tea polyphenol water solution, tea polyphenol ethanol water solution or ethanol water solution brewed by tea leaves. The anti-browning method adopts tea polyphenol as the main processing liquid, which has a strong anti-oxidation effect with less use amount and great effect, has no potential toxic side effect of compounds, and can protect pigment and vitamins in food, so that the food can keep the original color, luster and nutritional level in a longer time.

Description

technical field [0001] The invention relates to a method for protecting the color of fresh food, in particular to a method for preventing browning of fresh-cut Chinese yam. Background technique [0002] Yam, also known as yam, contains a large amount of starch, protein, vitamin C, vitamin E, etc. in its roots. It can be used for both medicine and food. People also process yam and develop a series of yam foods, such as yam beverage, yam biscuits, yam slices, etc. However, during the processing, the polyphenol oxidase contained in it is easy to oxidize phenols, resulting in browning. change, affecting its value. For this reason, people have made a lot of attempts for preventing the browning of fresh-cut Chinese yam, as the Chinese invention patent of publication number CN101642237B, it puts fresh-cut Chinese yam into a mixture of phytic acid, citric acid, ascorbic acid and L-cysteine. In a mixed solution composed of acid salts, the oxidation of phenols in Chinese yam is bloc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 韩春荣
Owner 韩春荣
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