Burdock color-protecting crisp-keeping mixed preparation and using method thereof

A color-preserving and brittleness-preserving, compounding agent technology is applied in applications, food preservation, and fruit and vegetable preservation. It can solve problems such as poor safety of preservatives, inability of burdock to effectively inhibit browning and maintain brittleness, and cumbersome preservation processes, etc., to achieve Good sensory quality, enhanced product value, easy to use effect

Inactive Publication Date: 2013-06-12
NANJING AGRICULTURAL UNIVERSITY
View PDF11 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a burdock color-protecting and brittle compound agent and its use method to solve the technical problems that the current burdock preservation process c

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1

[0019] The burdock root was washed, peeled, and cut into sections. The cut burdock was soaked in a color-protecting and crisp-preserving compound for 30 minutes, and the material-to-liquid ratio was 1:2.5; the mass percentage of each component in the color-protecting and crisp compound was L-cysteine ​​0.29%, calcium ascorbate 1.2% and calcium lactate 0.2%; Drain the burdock after soaking, put it in a polyethylene fresh-keeping bag (25cm×17cm), tie the bag tightly and store at 4°C . After the burdock is treated with the compounding agent, it can still keep its white color and brittleness during the storage period of 5 days.

Example Embodiment

[0020] Example 2

[0021] The burdock root cleaning, peeling, cutting and color protection and crisp protection methods are the same as in Example 1. The immersion time was 25 minutes, and the mass percentages of the components in the color-protecting and brittle-preserving compound were 0.2% L-cysteine, 0.6% calcium ascorbate and 0.4% calcium lactate. The burdock treated with the compound agent could still keep its whiteness and brittleness after being stored at 20℃ for 1 day.

Example Embodiment

[0022] Example 3

[0023] The burdock root cleaning, peeling, cutting and color protection and crisp protection methods are the same as in Example 1. The soaking time is 20min, and the mass percentages of the components in the color-protecting and brittle-preserving compound are 0.1% of L-cysteine, 1% of calcium ascorbate and 0.2% of calcium lactate. The burdock treated with the compound agent can keep its whiteness and brittleness within 3 days when stored at 15℃.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a burdock color-protecting crisp-keeping mixed preparation and a using method thereof, and belongs to the technical field of fruit and vegetable fresh-keeping preservation. The mixed preparation is characterized by being a water solution composed of L-cysteine, calcium ascorbate and calcium lactate; and burdock is cleaned with water, peeled, cut, and then soaked in the color-protecting crisp-keeping mixed preparation for 10-30 min, so that not only can the burdock be effectively inhibited from browning, and the color of the burdock is maintained, but also the burdock softening can be prolonged, and the crispness of the burdock is maintained at the same time. The using method of the color-protecting crisp-keeping mixed preparation is simple, convenient, safe and highly efficient, and can be used for short-term storage of fresh burdock and crisp-keeping pretreatment before processing of the product.

Description

1. Technical field [0001] The invention relates to a color-protecting and crisp-preserving compound agent for burdock and a use method thereof, belonging to the technical field of fruit and vegetable preservation. 2. Background technology [0002] Burdock (Arctium lappa L.) is a perennial herb of Compositae, rich in vitamin A, vitamin B, arctiin and inulin, and belongs to health-care vegetables. Modern medicine has proved that burdock has the effects of invigorating the spleen and stomach, clearing heat and detoxifying, and has good curative effects on hypertension, diabetes, rheumatoid arthritis and cancer. [0003] Vegetables such as burdock are prone to browning during storage and processing. When they are subjected to mechanical damage and other hazards, phenolic substances in the body will generate phthaloquinone under the action of enzymes such as polyphenol oxidase and peroxidase, and then turn into brown The pigment thus affects its color. At the same time, vegetab...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B7/154
Inventor 顾振新张婷陈旭任航海魏明秋李和平董清
Owner NANJING AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap