Potato anti-browning agent, and preparation method and application thereof

Abstract

The invention relates to the field of anti-browning agents, and particularly relates to a potato anti-browning agent, and a preparation method and application thereof. The potato anti-browning agent is prepared by mixing ascorbic acid, cysteine, edible acidic pH regulator, chlorine additive, calcium additive, antioxidant and water according to a certain order. According to the invention, the potato anti-browning agent contains multiple components capable of inhibiting enzyme activity and changing enzyme action environment, such as citric acid, ascorbic acid, cysteine and malic acid; oxidation of a substrate can be prevented; sulfite is not contained, thereby avoiding injury of sulfate to a human body; the potato anti-browning agent is simple to operate and long in fresh-keeping time; and the browning degree can be kept basically unchanged in a preservation period of 30 days.

Description

technical field [0001] The invention relates to the field of anti-browning agents, in particular to a potato anti-browning agent and its preparation method and application. Background technique [0002] Potato, also known as potato (potato), is a perennial herb of Solanaceae Solanaceae, and its underground tubers are edible. It is an important grain and vegetable crop. Because it is rich in vitamin A and vitamin C and minerals, it has great High nutritional value and medicinal value, it is an anti-aging food. [0003] Potatoes are rich in soft dietary fiber. Dietary fiber is the tough wall of plant cells. After eating into the human body, it is not absorbed and does not provide calories. However, because it plays an indispensable role in metabolism, it follows carbohydrates, proteins, fats, water, minerals and vitamins. Later, it was listed as "the seventh type of nutrient". [0004] Due to above-mentioned various advantages, potato becomes very common food in people's da...

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Problems solved by technology

[0004] Due to the above advantages, potatoes have become a very common food in people's daily life, but potatoes are prone to browning after cutting and lose their original edible value

[0005] And research is carried out to suppressing potato browning at present both at home and abroad, as the patent application that the patent No. is 201110287563. Although this method solves the browning of potatoes to a certain extent, it is cumbersome to operate and only suppresses the browning of potatoes through packaging, which cannot fundamentally solve the occurrence of browning.

[0006] Another example is that the application number is 00130119.5, and the name is a patent application for a new technology of anti-browning storage after potato peeling. In the treatment solution at ℃, keep warm and soak for 5-30 minutes at this temperature, take it out, fully drain the surface water and cool it, put it in a sealed packaging bag, and store it in an environment of 4-6℃ after air-conditioning treatment, which can keep No browning for about 2 weeks, while the waiting solution is a mixture of 0-2% sodium chloride and 0-5% acid sodium pyrophosphate, and the treatment solution is a mixture of 0-5% mercapto amino acid and 0-5% citric acid , this method can effectively prevent browning for about 2 weeks, but it is necessary to prepare the waiting solution and the treatment solution before each storage, and soak them separately, which is inconvenient to operate, and the use of sodium pyrophosphate is unstable and weathers in dry air , loses crystal water at 100°C and easily absorbs moisture in the air and deliquesces

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