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Cabbage cut browning inhibitor and use method thereof

A technology of inhibitor and Chinese cabbage, which is applied in application, fruit and vegetable fresh-keeping, food preservation, etc., can solve the problems of poor solvent stability, etc., and achieve the effects of easy operation and promotion, prolonged fresh-keeping period, and strong practicability

Active Publication Date: 2015-05-20
山东麦格纳材科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the browning of cabbage, the formaldehyde dipping method has appeared on the market to inhibit the browning of cabbage, which is explicitly prohibited by the state; Chinese patent (CN201010101124.0) discloses a cabbage browning inhibitor, which is 10-100mL Any one of / L sodium hypochlorite, 50-200mg / L chlorine dioxide, the available chlorine of the sodium hypochlorite is ≥10%, although this method is simple to operate and easy to use, the solvent stability is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Preparation of browning inhibitor: Mix 0.3% peracetic acid, 0.3% hydrogen peroxide, and 0.5% acetic acid evenly, then add 0.5% glycerin, 0.5% sodium dodecylbenzenesulfonate, Mix evenly, finally add 97.9% water, mix evenly, and make browning inhibitor solution;

[0020] 2. Browning inhibitor treatment: Immediately after the Chinese cabbage is harvested, use a sponge dipped in the browning inhibitor solution to dip the incision of the Chinese cabbage.

[0021] After 5 days of treatment, the incision of the Chinese cabbage treated with the browning inhibitor solution according to the above-mentioned method has almost no browning; while the Chinese cabbage not treated with the above-mentioned browning inhibitor solution (control) in the incision, the browning rate of the incision reaches 80%. %.

Embodiment 2

[0023] 1. Preparation of browning inhibitor: Mix 0.5% peracetic acid, 0.5% hydrogen peroxide, and 2.5% acetic acid evenly, then add 1% glycerin, 1.5% sodium lauryl sulfate, and mix evenly , finally add 94% water, mix well, and make browning inhibitor solution;

[0024] 2. Browning inhibitor treatment: Immediately after the Chinese cabbage is harvested, use a sponge dipped in the browning inhibitor solution to dip the incision of the Chinese cabbage.

[0025] After 5 days of treatment, the incision of the Chinese cabbage treated with the browning inhibitor solution according to the above-mentioned method has almost no browning; while the Chinese cabbage not treated with the above-mentioned browning inhibitor solution (control) in the incision, the browning rate of the incision reaches 80%. %.

Embodiment 3

[0027] 1. Preparation of browning inhibitor: Mix 1% peracetic acid, 1% hydrogen peroxide, and 5% acetic acid evenly, then add 2% propylene glycol, 3% Tween, mix evenly, and finally add 88% water, mix well to make browning inhibitor solution;

[0028] 2. Browning inhibitor treatment: Spray the cut of Chinese cabbage with browning inhibitor immediately after harvesting.

[0029] After 5 days of treatment, the incision of the Chinese cabbage treated with the browning inhibitor solution according to the above method has almost no browning; while the Chinese cabbage not treated with the above browning inhibitor solution (control) in the incision, the browning rate of the incision reached 80%. %.

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PUM

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Abstract

The invention belongs to the field of agricultural preservation technology, particularly to a cabbage cut browning inhibitor and a use method thereof. The browning inhibitor is a peracetic acid composition which comprises the following ingredients by mass percent: 0.3-20.0% of peracetic acid, 0.3-20.0% of hydrogen peroxide, 0.5-30.0% of acetic acid, 0.5-20.0% of a wetting agent and 0.5-30.0% of a surfactant. The present invention also relates to a use method of the browning inhibitor. The method is as follows: after harvest, stripping outer leaves and cutting partial stem from cabbage, dipping, wiping or spraying the browning inhibitor on the cabbage cut, and then conducting packaging, distribution or marketing. The browning inhibitor can extend shelf life of cabbage in distribution process for more than two days, and the method has characteristics of high security, ease of operation and promotion, suitability for production use and low cost.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, and in particular relates to a Chinese cabbage incision browning inhibitor and a using method thereof. Background technique [0002] Chinese cabbage is rich in nutrients, among which the protein content is 7 times that of apples, and the content of vitamin C is 4 times that of apples. Chinese cabbage also has the effects of quenching thirst and diuresis, improving immunity, and benefiting the stomach. Therefore, Chinese cabbage is very popular among the people in their daily diet. Chinese cabbage is the most stored and eaten in autumn and winter in the northern region. After Chinese cabbage is harvested, during the process of removing outer leaves and trimming, due to the high water content, browning will occur rapidly at the incision, which not only affects the appearance but also affects the flavor, and reduces the nutritional value. The incision browning of Chi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
Inventor 王庆国牟文良李艳华孙秀青
Owner 山东麦格纳材科技有限公司
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