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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
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  • 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 cannot effectively inhibit browning and maintain brittleness, the preservation process is cumbersome, and the safety of the preservative is poor. Deep processing and product development provide technical support

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

Embodiment 2

[0021] The burdock root cleaning, peeling, segmenting and color-protecting and crisp-keeping methods are the same as in Example 1. The soaking time is 25 minutes, and the mass percentage of each component in the color-preserving and crisp-preserving compound agent is 0.2% of L-cysteine, 0.6% of calcium ascorbate and 0.4% of calcium lactate. The burdock treated with compound agent can still keep its white color and brittleness after being stored at 20℃ for 1 day.

Embodiment 3

[0023] The burdock root cleaning, peeling, segmenting and color-protecting and crisp-keeping methods are the same as in Example 1. The soaking time is 20 minutes, and the mass percentages of the components in the color-protecting and crisp-preserving compound agent are 0.1% of L-cysteine, 1% of calcium ascorbate and 0.2% of calcium lactate. The burdock treated with the compound agent can still maintain its white color and crispness within 3 days when stored at 15°C.

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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

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Application Information

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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
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