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Method for inhibiting browning of konjac

A technology of konjac and browning, which is applied to the functions of food ingredients, food preservation, food ingredients containing natural extracts, etc., can solve the problems of use restrictions, sulfites harmful to human health, etc., to inhibit browning and konjac browning Change, the effect of simple operation process

Inactive Publication Date: 2017-12-08
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the latest research results show that sulfites are harmful to human health and their use is limited

Method used

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  • Method for inhibiting browning of konjac
  • Method for inhibiting browning of konjac

Examples

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Effect test

Embodiment 1

[0039] A method for suppressing konjac browning, said method comprising the steps of:

[0040] (1) selection of konjac: select fresh, no mechanical damage on the surface, konjac without pests, and described konjac is Yunnan Qujing flower konjac;

[0041] (2) Preparation of color-protecting agent:

[0042] A, add 10g L-cysteine ​​to 550mL distilled water, mix well, make L-cysteine ​​solution;

[0043] B. Crush 10g of green tea leaves into tea powder and soak them in 560mL of hot water at 90°C, filter after natural cooling, take the filter residue and continue soaking in 460mL of hot water at 90°C, filter after natural cooling, and mix the two filtrates Evenly, the tea extract is obtained;

[0044] C. Take sea crab shells, remove residual meat and impurities, dry them in the sun, crush them into crab shell powder, take 20g of crab shell powder, soak them in 260g dilute hydrochloric acid with a mass fraction of 9% for 30h, filter, and take the filtrate to obtain crab shells for...

Embodiment 2

[0052] A method for suppressing konjac browning, said method comprising the steps of:

[0053] (1) Selection of konjac: select fresh konjac with no mechanical damage on the surface and no pests;

[0054] (2) Preparation of color-protecting agent:

[0055] A. Add L-cysteine ​​to distilled water, wherein the mass ratio of L-cysteine ​​to distilled water is 1:60, and mix well to obtain L-cysteine ​​solution;

[0056] B. Grind the green tea leaves into tea powder and soak them in hot water with a temperature of 80°C, the mass ratio of hot water to tea powder is 50:1, filter after natural cooling, take the filter residue and continue soaking in hot water at 90°C, heat The mass ratio of water to filter residue is 50:1, filter after natural cooling, take two filtrates and mix evenly to obtain tea extract;

[0057] C, get sea crab shell, remove residual meat and impurity, dry, be ground into crab shell powder, get crab shell powder, be 8% dilute hydrochloric acid soaking 35h with ma...

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Abstract

The invention discloses a method for inhibiting browning of konjac and belongs to the technical field of konjac processing. The method for inhibiting browning of konjac comprises the following steps: (1) selection of konjac; (2) preparation of a color fixative; (3) spraying; (4) airing; (5) coating with a preservative film; and (6) boxing. According to the method, optimal process conditions are selected; by adopting a combined mode of spraying the specially developed color fixative and coating with the preservative film, browning of the konjac can be effectively inhibited; and harmful solvents or additives are not added in the preparation process of the color fixative, and the color fixative is a natural nontoxic solution, so that the color fixative has a good effect when used for inhibiting browning of the konjac, is nontoxic and harmless and can be safely used.

Description

technical field [0001] The invention relates to the technical field of konjac processing, in particular to a method for inhibiting konjac browning. Background technique [0002] Konjac is a traditional plant food in our country. Konjac has been cultivated in my country as early as 2,000 thousand years ago, and its edible history is quite long. In the famous book "Shu Du Fu" written by Zuo Si, a great writer in the Western Jin Dynasty, which made Luoyang paper expensive Boil it with ashes and freeze it, and drink it with bitter wine, and the people of Shu cherish it." Such a record. "Compendium of Materia Medica" and historical records of herbal medicine: Konjac is cold in nature and pungent in taste. "The tuber is used as medicine, which has the functions of detoxification, swelling, phlegm, stagnation, and silt." It is often used to treat cough, colic, breast pain, scrofula, burns, etc. Oral decoction for a long time has the functions of invigorating the stomach and digest...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23L3/3472A23L3/3535A23L3/3544
CPCA23B7/16A23L3/3472A23L3/3535A23L3/3544A23V2002/00A23V2200/048A23V2250/0616A23V2250/708A23V2250/21A23V2250/2042
Inventor 谢晓娜杨郑州王晓贵
Owner BAISE UNIV
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