Method for effectively inhibiting browning

A browning and efficient technology, applied in the field of microbial technology and deep processing of fruits and vegetables, can solve the problems of shortened shelf life, product quality decline, browning and other problems, and achieve the effect of inhibiting browning, bright color and better taste.

Inactive Publication Date: 2014-12-10
ZHEJIANG ZHENGWEI FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] During the storage and processing of fruits and vegetables, browning is a comm

Method used

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  • Method for effectively inhibiting browning
  • Method for effectively inhibiting browning
  • Method for effectively inhibiting browning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation of embodiment 1 leavening agent

[0022] Streak the Lactobacillus brevis CGMCCNo.8970 preserved on the slant on the plate of MRS medium, culture at 37°C to obtain a single colony, pick a single colony in the liquid MRS medium, culture at 37°C for 24 hours, collect the bacteria by centrifugation, and use Bacterial physiological saline was diluted and washed several times to make the bacterial concentration about 10 9 -10 10 CFU / mL.

Embodiment 2

[0023] Embodiment 2 Huangdi pepper common pickling method

[0024] After the fresh yellow emperor pepper is processed, add 20% water, 6% salt and 1% auxiliary material, and stir evenly. Divide the adjusted materials into airtight containers and place them in a sealed place. The color of the obtained product was browned, and its color brightness value was 37.4 as measured by the color difference meter. The taste of the product was insufficient, and the sensory evaluation score was 59 points.

Embodiment 3

[0025] Embodiment 3 Huangdi pepper prevents browning pickling method

[0026] After the fresh yellow emperor pepper is treated, add 20% water, 6% salt and 1% auxiliary materials, inoculate the starter Lactobacillus brevis (Lactobacillus brevis) CGMCC No.8970 by 2% (mass volume ratio), and stir evenly. Divide the adjusted materials into airtight containers, seal them, and place them at 30°C for 2 days. The obtained product has a bright color, and its color brightness value measured by a color difference meter is 63.8. The product has a pure and strong taste, and the sensory evaluation score is 90 points.

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Abstract

The invention discloses a method for effectively inhibiting browning and belongs to the fields of microbial technology and deep processing of fruits and vegetables. The method for effectively inhibiting browning comprises the steps of activating lactobacillus brevis CGMCC No.8970, performing high-density culture before inoculation, placing in a sealed container at 30 DEG C for 2 days and then packaging according to requirements. The lactobacillus brevis consumes oxygen quickly and generates lactic acid and CO2 in the fermentation process of vegetables so that browning can be effectively inhibited. The product adopted in the method for effectively inhibiting browning is simple in production process, and capable of solving the problem of browning of vegetables in the processing production and preservation processes.

Description

technical field [0001] The invention relates to a method for effectively suppressing browning of pickles, in particular to a method for inoculating Lactobacillus brevis to ferment vegetables to suppress browning, and belongs to the field of microbial technology and deep processing of fruits and vegetables. Background technique [0002] During the storage and processing of fruits and vegetables, browning is a common problem, which often leads to a decline in product quality and shortened shelf life. Browning can be divided into non-enzymatic browning and enzymatic browning: non-enzymatic browning refers to browning that does not require enzymatic catalysis, including Maillard reaction, caramelization, and ascorbic acid oxidation; enzymatic browning Browning is the oxidation of phenolic substances in tissues to quinones under the action of enzymes, which are polymerized to cause browning. The browning of fruits and vegetables is mainly based on enzymatic browning. [0003] E...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23B7/105A23L19/20
Inventor 诸葛斌刘世源宗红陆信曜方慧英孙进龚星慧
Owner ZHEJIANG ZHENGWEI FOOD
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