Treatment method for inhibiting browning in dehydration process of pteridium aquilinum

A treatment method, a bracken technology, is applied in the directions of preservation of fruits/vegetables by dehydration, preservation of fruits and vegetables, food preservation, etc., which can solve the problems of increased activity of polyphenol oxidase, inconvenient storage and processing, and easy browning of bracken, etc. Achieve the effects of improving dehydration efficiency, reducing activity, and reducing surface temperature

Inactive Publication Date: 2017-12-15
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bracken (P teridum aquilinum var.latiusculum), also known as dragon head vegetable, auspicious vegetable, fist vegetable, ruyi vegetable, etc., belongs to Pteridaceae, is a kind of pure natural green vegetable, known as the "king of mountain vegetables", with High edible value. Bracken is easy to brown after picking, which brings inconvenience to storage and processing
The cause of bracken browning is polyphenol oxidase (PPO for short) in bracken. Polyphenol oxidase plays an important role in the process of promoting browning and has an important impact on the quality of bracken. In the prior art, the The dehydration treatment of bracken is usually sun-dried, dried or microwave-dried. However, during the dehydration process of bracken, the activity of polyphenol oxidase inside the bracken will rise sharply, which will cause serious browning of bracken.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method for inhibiting browning in the dehydration process of bracken, comprising the following steps:

[0017] (1) Material selection: choose unearthed bracken that is fresh, well-flavored, crisp and tender, free from rot and pests;

[0018] (2) Cleaning: Rinse the selected bracken in running water to remove the sediment and residue on the surface of the bracken;

[0019] (3) Dehydration and drying treatment: put the bracken treated in step (2) into the grape seed polyphenol solution at 90°C, soak for 1.5 minutes, then take it out, and first use hot air to dry the bracken until the moisture content reaches 50 %, then take out the bracken, put it in the grape seed polyphenol solution, soak it at 40°C to restore the moisture content to 60%, after taking it out, carry out microwave drying treatment, and dry it until the moisture content reaches 8%.

[0020] Further, the length of the bracken in the step (1) is 22cm.

[0021] Further, the flow velocity of the...

Embodiment 2

[0026] A processing method for inhibiting browning in the dehydration process of bracken, comprising the following steps:

[0027] (1) Material selection: choose unearthed bracken that is fresh, well-flavored, crisp and tender, free from rot and pests;

[0028] (2) Cleaning: Rinse the selected bracken in running water to remove the sediment and residue on the surface of the bracken;

[0029] (3) Dehydration and drying treatment: Put the bracken treated in step (2) into the grape seed polyphenol solution at 90°C, soak for 1.8 minutes, then take it out, and first use hot air to dry the bracken until the moisture content reaches 52 %, then take out the bracken, put it in the grape seed polyphenol solution, soak it at 40°C to restore the moisture content to 63%, after taking it out, carry out microwave drying treatment, and dry it until the moisture content reaches 8%.

[0030] Further, the length of the bracken in the step (1) is 24cm.

[0031] Further, the flow velocity of the...

Embodiment 3

[0036] A processing method for inhibiting browning in the dehydration process of bracken, comprising the following steps:

[0037] (1) Material selection: choose unearthed bracken that is fresh, well-flavored, crisp and tender, free from rot and pests;

[0038] (2) Cleaning: Rinse the selected bracken in running water to remove the sediment and residue on the surface of the bracken;

[0039] (3) Dehydration and drying treatment: put the bracken treated in step (2) into the grape seed polyphenol solution at 90°C, soak for 1.6 minutes, then take it out, and first use hot air to dry the bracken until the moisture content reaches 51 %, then take out the bracken, put it in the grape seed polyphenol solution, soak it at 40°C to restore the moisture content to 62%, after taking it out, carry out microwave drying treatment, and dry it until the moisture content reaches 8%.

[0040] Further, the length of the bracken in the step (1) is 23cm.

[0041] Further, the flow velocity of the...

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Abstract

The invention discloses a treatment method for inhibiting browning in a dehydration process of pteridium aquilinum and relates to the technical field of processing of the pteridium aquilinum. The treatment method comprises the steps of (1) material selection; (2) cleaning; and (3) dehydrating and drying treatment. By firstly adopting hot air drying and then adopting microwave drying, capillary bound water and adsorption bound water in the pteridium aquilinum can be effectively removed, and the dehydration efficiency can be improved; and a grape seed polyphenol solution is adopted for carrying out soaking treatment, and grape seed polyphenol can enter the interior of the pteridium aquilinum so as to dispel oxygen contained in the pteridium aquilinum and reduce the activity of polyphenol oxidase. As grape seed polyphenol can quickly enter the interior of the pteridium aquilinum to reduce the activity of polyphenol oxidase, by adopting a grape seed polyphenol solution with relatively low temperature for soaking, the surface temperature of the pteridium aquilinum can be reduced to a certain extent; and furthermore, grape seed polyphenol in the pteridium aquilinum can be supplemented so as to reduce the activity of polyphenol oxidase and further inhibit the browning of the pteridium aquilinum.

Description

technical field [0001] The invention belongs to the technical field of bracken processing, and in particular relates to a treatment method for inhibiting browning in the dehydration process of bracken. Background technique [0002] Bracken (P teridum aquilinum var.latiusculum), also known as dragon head vegetable, auspicious vegetable, fist vegetable, ruyi vegetable, etc., belongs to Pteridaceae, is a kind of pure natural green vegetable, known as the "king of mountain vegetables", with High edible value. Bracken is easy to brown after picking, which brings inconvenience to storage and processing. The cause of bracken browning is polyphenol oxidase (PPO for short) in bracken. Polyphenol oxidase plays an important role in the process of promoting browning and has an important impact on the quality of bracken. In the prior art, the The dehydration treatment of bracken is usually sun-dried, dried or microwave-dried. However, during the dehydration process of bracken, the activ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/02
CPCA23B7/02A23B7/0205A23B7/154A23V2002/00A23V2300/10
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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