A plant source fresh-cut water chestnut yellowing inhibitor and its preparation and application method

A technology of yellowing inhibitor and application method, which is applied in the field of yellowing inhibitors of plant-sourced fresh-cut water chestnuts, can solve problems such as endangering human health, achieve low cost, reduce use cost, and delay yellowing effects

Active Publication Date: 2020-07-03
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the residues of chemical color-protecting agents will endanger human health. As people pay more and more attention to food safety, there is an urgent need to replace the extensive use of chemical color-protecting agents with healthy and environmentally friendly color-protecting agents

Method used

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  • A plant source fresh-cut water chestnut yellowing inhibitor and its preparation and application method
  • A plant source fresh-cut water chestnut yellowing inhibitor and its preparation and application method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A plant source fresh-cut water chestnut yellowing inhibitor, the yellowing inhibitor comprises the following components by mass percentage:

[0031] Rice Bran Extract: 3%

[0032] Ethanol: 5%

[0033] Water: balance to 100%;

[0034] A method for preparing the above-mentioned vegetable source fresh-cut water chestnut yellowing inhibitor, comprising the following steps:

[0035] (1) Dry the rice bran at room temperature or dry it with hot air blast, then pulverize it and sieve it;

[0036] (2) adding the sieved rice bran into water, performing ultrasonic extraction, and obtaining a supernatant;

[0037] (3) Vacuum microwave drying is carried out to the obtained supernatant, and the rice bran extract is obtained after drying;

[0038] (4) Dissolving the rice bran extract in 5% ethanol aqueous solution is the yellowing inhibitor of fresh-cut water chestnuts.

[0039] Wherein, the temperature of the hot air drying in the step (1) is 40° C., and the sieving is 80 mesh s...

Embodiment 2

[0048] A plant source fresh-cut water chestnut yellowing inhibitor, the yellowing inhibitor comprises the following components by mass percentage:

[0049] Rice Bran Extract: 6%

[0050] Ethanol: 5%

[0051] Water: balance to 100%;

[0052] A method for preparing the above-mentioned vegetable source fresh-cut water chestnut yellowing inhibitor, comprising the following steps:

[0053] (1) Dry the rice bran at room temperature or dry it with hot air blast, then pulverize it and sieve it;

[0054] (2) adding the sieved rice bran into water, performing ultrasonic extraction, and obtaining a supernatant;

[0055] (3) Vacuum microwave drying is carried out to the obtained supernatant, and the rice bran extract is obtained after drying;

[0056] (4) Dissolving the rice bran extract in 5% ethanol aqueous solution is the yellowing inhibitor of fresh-cut water chestnuts.

[0057] Wherein, the temperature of the hot air drying in the step (1) is 45° C., and the sieving is 80 mesh s...

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Abstract

The invention relates to a botanical fresh-cut eleocharis tuberosa yellowing inhibitor which comprises the following components in percentage by mass: 3% of a rice bran extract, 5% of ethanol and the balance of water, wherein the total percentage by mass is 100%. A preparation method of the yellowing inhibitor comprises the following steps: (1) drying, crushing and sieving rice bran; (2) adding the sieved rice bran to water, and performing ultrasonic extraction to obtain supernatant; (3) microwave-drying the supernatant in vacuum to obtain the rice bran extract; and (4) dissolving the rice bran extract in 5% aqueous ethanol solution to obtain the fresh-cut eleocharis tuberosa yellowing inhibitor. An application method of the yellowing inhibitor comprises the following steps: soaking fresh-cut eleocharis tuberosa with the yellowing inhibitor for 5-10 min; and then sealing with preservative films for storage. The botanical fresh-cut eleocharis tuberosa yellowing inhibitor provided by the invention has no pollution and toxicity, can significantly delay yellowing of eleocharis tuberosa, and keeps the fresh-cut eleocharis tuberosa bright white for more than 15 days.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and processing of fruits and vegetables, and in particular relates to a plant source fresh-cut water chestnut yellowing inhibitor and a preparation and application method thereof. Background technique [0002] The biggest limiting factor for the storage and sales of fresh-cut fruit and vegetable products is color deterioration, which reduces the economic value of fruits by more than 50%, and is one of the important factors that cause huge economic losses of fresh-cut products. Therefore, it has always been a research hotspot to study the mechanism of color deterioration of fresh-cut fruit and vegetable products and to find effective prevention and control measures for color deterioration. [0003] Water chestnut (Eleocharis tuberosa (Roxb.) Schult), also known as horseshoe. Water chestnut bulbs have unique flavor, rich nutrition and high medicinal value. China's water chestnuts account for...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/41
CPCA23L5/41A23V2002/00A23V2250/082A23V2250/21
Inventor 宋慕波方方段振华帅良商飞飞
Owner HEZHOU UNIV
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