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Color fixative for purple sweet potatoes

A color-retaining agent, purple potato technology, applied in food science and other directions, can solve the problem of easy browning of purple potato

Inactive Publication Date: 2017-07-07
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that purple sweet potatoes are prone to browning during processing, the present invention provides a safe and efficient sulfur-free color-protecting agent, which is used for color protection during the processing of purple sweet potatoes, thereby improving the appearance quality and commodity quality of purple sweet potatoes. value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] A color-protecting agent for purple sweet potatoes, the color-protecting agent is a mixed solution composed of citric acid, sodium chloride, and L-cysteine, and the concentration of each component is: citric acid 0.5%, sodium chloride 0.65%, L - Cysteine ​​0.1%.

Embodiment 2

[0009] A color-protecting agent for purple sweet potatoes, the color-protecting agent is a mixed solution composed of citric acid, sodium chloride, and L-cysteine, and the concentration of each component is: citric acid 0.7%, sodium chloride 0.95%, L - Cysteine ​​0.14%.

Embodiment 3

[0011] A color-protecting agent for purple sweet potatoes, the color-protecting agent is a mixed solution composed of citric acid, sodium chloride and L-cysteine, and the concentration of each component is: citric acid 0.6%, sodium chloride 0.8%, L - Cysteine ​​0.12%.

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PUM

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Abstract

The invention relates to a color-protecting agent for purple sweet potatoes, which belongs to the field of agricultural product processing. The color-protecting agent is a mixed solution composed of citric acid, sodium chloride and L-cysteine, and the concentration of each component is: 0.5% citric acid ~0.7%, sodium chloride 0.65%~0.95%, L-cysteine ​​0.1%~0.14%. The invention can be used for sulfur-free color protection in the purple sweet potato processing process, inhibits the browning of the purple sweet potato in the processing process, and has the characteristics of safety and high efficiency.

Description

technical field [0001] The invention relates to a color-protecting agent, in particular to a purple potato color-protecting agent, belonging to the field of agricultural product processing. Background technique [0002] Purple potato is a new variety of sweet potato, named for its purple-black skin and purple-red flesh. Purple sweet potato is rich in nutrition and rich in various bioactive substances. In addition to the characteristics of ordinary sweet potatoes, it is also rich in selenium and anthocyanins, which has certain health care functions. [0003] Purple sweet potatoes are rich in polyphenol oxidase and anthocyanins, which are prone to browning during the processing of purple sweet potatoes, resulting in darkening of the color of purple sweet potatoes and affecting the appearance quality of the products. Therefore, during the processing of purple sweet potatoes, Purple potatoes need to be treated for color protection. At present, the color protection methods of p...

Claims

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Application Information

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IPC IPC(8): A23L5/41
CPCA23V2002/00
Inventor 王波张颖肖颜林游敬刚
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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