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Water shield deacidification refreshment technique

A water shield and deacidification technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of water shield quality reduction, pectin loss, and inability to truly retain the nutritional components of water shield, so as to retain nutrients and have a good bactericidal effect , the effect of eating convenience

Inactive Publication Date: 2013-06-05
CHONGQING WANJIANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

At present, there are three ways to preserve water shield in China: acetic acid method and sodium copper chlorophyllin method, but the acetic acid method is the most used method. Because of the use of glacial acetic acid, it has a faint sour taste when eaten, and it is difficult to eat the original taste of water shield
Moreover, in the acidic environment of acetic acid, the pectin polysaccharides of water shield will be slowly hydrolyzed into water-soluble oligosaccharides and dissolved in water. In addition, killing and soaking will also cause a large amount of pectin loss, thereby reducing the quality of water shield and making it impossible to truly preserve water shield Effective Nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] Embodiment: a kind of deacidification fresh-keeping technology of water shield, comprises the following steps:

[0021] 1) Picking process: pick water shield, or purchase it uniformly after picking by farmers to remove impurities;

[0022] 2), water shielding process: water shield is carried out to green processing, in the water shield process, water shield is passed once in boiled water, then cools with cold water;

[0023] 3), acetic acid fresh-keeping process: adding edible acetic acid to fresh-keeping water shield after finishing, the pH value of water shield adding edible acetic acid reaches 3-4;

[0024] 4), deacidification process: sterilize and deacidify the water shield after the acetic acid preservation process, soak the water shield after the acetic acid preservation process with purified water sterilized by infrared rays, perform sterilization and deacidification treatment, and soak in pure water 5-6 hours;

[0025] 5), fresh-keeping process: adding the fr...

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PUM

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Abstract

The invention discloses water shield deacidification refreshment technique which comprises picking, deactivation, acetic acid refreshment, deacidification, refreshement and package procedures, and further comprises staging procedures, wherein nipagin salt is added to serve as refreshing agents and cross body silver ions in the refreshment procedure. The water shield deacidification refreshment technique does not utilize acetic acid refreshment, achieves timely eating after refreshment, is good in sterilization effect, brings convenience to eating, does not reduce quality of water shield, and really keeps effective nutritional ingredient of the water shield.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of agricultural products, in particular to a deacidification and fresh-keeping technology of water shield. Background technique [0002] Water shield, also known as horseshoe grass, is a famous wild vegetable with delicious taste, comprehensive nutrition, and anti-cancer and disease-preventing effects. At present, there are three methods to preserve water shield in China: acetic acid method and sodium copper chlorophyllin method, but the acetic acid method is the most used method. Because of the use of glacial acetic acid, it has a faint sour taste when eaten, and it is difficult to eat the original taste of water shield. Moreover, in the acidic environment of acetic acid, the pectin polysaccharides of water shield will be slowly hydrolyzed into water-soluble oligosaccharides and dissolved in water. In addition, killing and soaking will also cause a large amount of pectin loss, thereby reduc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 黄善文
Owner CHONGQING WANJIANG FOOD
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