Osmunda japonica color-protecting and crispness-keeping method

A technology for protecting color and brittleness and scallops, which is applied in the direction of preservation of fruits and vegetables, food preservation, and the function of food ingredients. Excellent, simple ingredients, anti-fading effect

Inactive Publication Date: 2017-11-07
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Wet vegetables pay attention to the ideal color and crisp taste when eating, but in actual operation, welt vegetables wilt very quickly after picking, not only loses the original color in color, but also changes in tissue structure, which affects the taste. Some fresh-keeping technologies cannot protect the color and taste without compromising the nutrients

Method used

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  • Osmunda japonica color-protecting and crispness-keeping method

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Experimental program
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Effect test

Embodiment 1

[0016] A method for protecting the color and crispness of Osmunda japonica, including the following steps:

[0017] (1) Put the newly picked Osmunda japonica into a fresh-keeping bucket immediately. The bucket is filled with an infiltration liquid at a temperature of 3°C to completely infiltrate the Osmunda japonica. The concentration of each component in the infiltration liquid is: tea polyphenols 80ppm, citric acid 70ppm, malic acid 50ppm, vitamin E 30ppm;

[0018] (2) After picking, the fresh-keeping barrels are transported back to the processing plant, and the Osmunda japonica is picked out. After sorting and cleaning, it is blanched in hot water at a temperature of 88°C for 40 seconds. Soak in the color protection solution for 2 hours, the temperature of the color protection solution is 10℃, the concentration of each component of the color protection solution is: zinc gluconate 3mg / L, zinc lactate 25mg / L, zinc acetate 100mg / L, sodium bicarbonate 130mg / L , Sodium sulfite 150mg...

Embodiment 2

[0024] A method for color protection and crispness of Osmunda chinensis includes the following steps:

[0025] (1) Put the newly picked Osmunda oleracea into the fresh-keeping bucket immediately. The bucket is filled with an infiltration liquid at a temperature of 4°C to completely infiltrate the Osmunda oleracea. The concentration of each component in the infiltration liquid is: tea polyphenol 90ppm, citric acid 75ppm, malic acid 55ppm, vitamin E 35ppm;

[0026] (2) After picking, transport the fresh-keeping barrels back to the processing plant, take out the Osmunda japonica, after sorting and washing, soak in hot water at a temperature of 89 ℃ for 45 seconds, put the blanched Osmunda Soak in the color protection solution for 3 hours, the temperature of the color protection solution is 12℃, the concentration of each component of the color protection solution is: zinc gluconate 4mg / L, zinc lactate 28mg / L, zinc acetate 110mg / L, sodium bicarbonate 140mg / L , Sodium sulfite 160mg / L;

...

Embodiment 3

[0032] A method for color protection and crispness of Osmunda chinensis includes the following steps:

[0033] (1) Put the newly picked Osmunda japonica into a fresh-keeping bucket immediately. The bucket is filled with an infiltration liquid at a temperature of 5°C to completely infiltrate the Osmunda japonica. The concentration of each component in the infiltration liquid is: tea polyphenols 100ppm, citric acid 80ppm, malic acid 60ppm, vitamin E 40ppm;

[0034] (2) After picking, transport the fresh-keeping barrels back to the processing plant, take out the Osmunda japonica, after sorting, washing, soak in hot water at a temperature of 90 ℃ for 50 seconds, put the blanched Osmunda Soak in the color protection solution for 4 hours, the temperature of the color protection solution is 15℃, the concentration of each component of the color protection solution is: zinc gluconate 5mg / L, zinc lactate 30mg / L, zinc acetate 125mg / L, sodium bicarbonate 150mg / L , Sodium sulfite 180mg / L;

[00...

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Abstract

The invention relates to the technical field of osmunda japonica processing, and discloses an osmunda japonica color-protecting and crispness-keeping method. The method comprises the following steps that (1) newly picked osmunda japonica is immediately soaked by wetting liquid, wherein the wetting liquid is prepared from tea polyphenol, citric acid, malic acid and tartaric acid according to a certain proportion, has a good synergistic effect and strong anti-oxidization capability, and also has the effects of preventing color degradation of the osmunda japonica, killing bacteria and diminishing inflammation; (2) the soaked and boiled osmunda japonica is soaked by color protecting liquid; zinc salts and sodium salts are used as the color protecting liquid; the food safety is improved; meanwhile, the best color protection effect is achieved by the reasonable concentration; (3) the osmunda japonica soaked by the color protecting liquid is fished out, is flushed by clean water for 2 to 3 times, and is then put into a crispness keeping agent to be soaked; the crispness keeping agent has simple ingredients; after the compounding, the crispness-keeping effect is very good; drying is further performed; then, the osmunda japonica can be stored. The osmunda japonica obtained through the processing has good reconstitution properties, fresh color and luster and fresh and crispy mouthfeel; the original flavor and nutrition of the fresh osmunda japonica can be maintained.

Description

Technical field [0001] The invention belongs to the processing technical field of Osmunda oleracea, and specifically relates to a method for color protection and crispness of Osmunda oleracea. Background technique [0002] Osmunda is a processed product of young leaves of the spores of Osmunda in the Osmunda family Osmunda family. Including Osmunda Osmunda and Ramets Osmunda, also known as Niu Maoguang. It is a perennial herb. Osmunda has a long history as a vegetable. It used to save the weeds. Now it has entered the high-end table. Its economic benefit is 4-5 times that of ordinary vegetables. Wild Osmunda is fresh, tender and delicious, rich in nutrition, and the unexpanded young leaves are especially top-grade. Osmunda can be eaten fresh, pickled and dried. It is a large amount of wild wild vegetables exported to Japan. Each 100g of Osmunda sinensis tender stems and leaves contain 2.2 grams of protein, 0.19 grams of fat, 4.3 grams of sugars, 1.97 mg of carotene, 20.25 mg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/154A23B7/157A23B7/005A23B7/02
CPCA23L19/03A23B7/0053A23B7/02A23B7/154A23B7/157A23V2002/00A23V2200/048
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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