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Preparation method of color-protecting and brittleness-keeping semen euryales product

A technology for protecting the color and crispness of Gorgon fruit, applied in the field of food deep processing, can solve the problems of loss of nutritional active ingredients, weak structure and texture, uneven appearance and color of Gorgon fruit products, etc., and achieve the effect of uniform appearance color, improved quality, and full shape

Inactive Publication Date: 2015-04-01
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The methods disclosed in the above two patent technologies are difficult to achieve the ideal effect of protecting the color and crispness of Gorgon fruit, which will easily cause the appearance and color of Gorgon fruit products to be uneven, the structure and texture will not be firm, and the loss of nutritional active ingredients will make the product quality difficult to meet the market demand.

Method used

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  • Preparation method of color-protecting and brittleness-keeping semen euryales product
  • Preparation method of color-protecting and brittleness-keeping semen euryales product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 A method for protecting the color and crispness of Gorgon fruit products, the specific steps are as follows:

[0022] (1) Select fresh Gorgon fruit, remove impurities, wash, cut, shape and set aside;

[0023] (2) Take 1.5Kg Gorgon fruit, and refrigerate it for 24 hours at 0°C and a vacuum of 0.03MPa;

[0024] (3) Take out the Gorgon fruit in step (2) and place it in a saturated salt solution containing 3‰ (W / V) calcium chloride, 1.5‰ (W / V) calcium sulfate and 6 (W / V) alum , adjust pH to 7.5, temperature 4°C, anaerobic pickling for 45 days;

[0025] (4) Take the Gorgon fruit in step (3), soak for 6 hours in an aqueous solution containing 0.8‰ (W / V) calcium chloride, 0.7‰ (W / V) copper gluconate, and 0.8‰ (W / V) ) rinsing and desalting in calcium chloride aqueous solution for 13 hours, so that the copper content in the product is less than 3 μg / Kg;

[0026] (5) Take it out, sterilize it, and pack it to get Gorgon fruit product.

Embodiment 2

[0027] Example 2 A method for protecting the color and crispness of Gorgon fruit products, the specific steps are as follows:

[0028] (1) Select fresh Gorgon fruit, remove impurities, wash, cut, shape and set aside;

[0029] (2) Take 2.5Kg Gorgon fruit and refrigerate it for 36 hours at 3°C ​​and a vacuum of 0.05MPa;

[0030] (3) Take out the Gorgon fruit in step (2) and place it in a saturated salt solution containing 8‰ (W / V) calcium chloride, 2.5‰ (W / V) calcium sulfate and 8 (W / V) alum , adjust pH to 8, temperature 7°C, anaerobic pickling for 60 days;

[0031] (4) Take the Gorgon fruit in step (3), soak for 7 hours in a solution containing 1‰ (W / V) calcium chloride, 0.8‰ (W / V) copper gluconate, 1‰ (W / V) Rinse and desalt in calcium chloride aqueous solution for 15 hours, so that the copper content in the product is less than 4μg / Kg;

[0032] (5) Take it out, sterilize it, and pack it to get Gorgon fruit product.

Embodiment 3

[0033] Example 3 A method for protecting the color and crispness of Gorgon fruit products, the specific steps are as follows:

[0034] (1) Select fresh Gorgon fruit, remove impurities, wash, cut, shape and set aside;

[0035] (2) Take 2.5Kg Gorgon fruit, refrigerate it for 48h at 5°C, vacuum degree 0.06MPa;

[0036] (3) Take out the Gorgon fruit in step (2), and place it in saturated table salt containing 10‰ (W / V)) calcium chloride, 3‰ (W / V) calcium sulfate and 10 (W / V) alum In the solution, adjust pH to 8, temperature 9°C, anaerobic pickling for 90d;

[0037] (4) Take the Gorgon fruit in step (3), soak for 9 hours in a solution containing 1.5‰ (W / V) calcium chloride, 1.0‰ (W / V) copper gluconate, 1.5‰ (W / V) Rinse and desalt in calcium chloride aqueous solution for 14 hours, so that the copper content in the product is less than 5 μg / Kg;

[0038] (5) Take it out, sterilize it, and pack it to get Gorgon fruit product.

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Abstract

The invention discloses a preparation method of a color-protecting and brittleness-keeping semen euryales product. According to the method, fresh semen euryales is subjected to vacuum cold storage and added to saturated salt water containing calcium chloride, calcium sulfate and alum which are measured proportionally for an aerobicpickling, the pickled semen euryales is put in an aqueous solution containing calcium chloride and copper gluconate for soaking, bleaching and color protection, and the color-protecting and brittleness-keeping semen euryales product is obtained. The semen euryales product has bright color and crisp taste, the content of original nutritional ingredients in semen euryales is increased, the economical additional value of semen euryales is increased, and the semen euryales product can be more widely applied.

Description

technical field [0001] The invention relates to a color-preserving and crisp-keeping method of Gorgon fruit products, belonging to the technical field of food deep processing. Background technique [0002] Gorgon, an aquatic plant of the Nymphaea family, is produced in northern, central, and southern China. Its rhizome is thick and short with white fibrous roots and inconspicuous stems. It is non-toxic, flat in nature and sweet in taste. It is known as one of the four major aquatic fruits and vegetables. It is a pure natural green food. Gorgon contains a large number of ingredients that are extremely beneficial to the human body, such as flavonoids, carotenoids, pentosan, vitamins, calcium, iron and other elements. According to <<Compendium of Materia Medica>>, Gorgon has good therapeutic and preventive effects on eliminating asthenia heat and polydipsia, and the flavonoids contained in Gorgon have anti-oxidation, anti-allergic, anti-bacterial and anti-inflammat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/30A23L1/304A23L5/00A23L5/30A23L5/41
CPCA23V2002/00A23V2200/048Y02A40/90
Inventor 汪超鞠健李冬生石勇高冰徐宁胡勇周明全何建军王金华胡中立卢忠诚
Owner HUBEI UNIV OF TECH
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