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Method for inhibiting browning of fresh-cut water chestnuts

A technology for browning and fresh-cutting water chestnuts, which is applied in the field of inhibiting browning of fresh-cut water chestnuts, can solve the problems of affecting product edible quality and commodity value, spoiling quality, enzymatic browning, etc., and achieves good quality maintenance, browning inhibition, and growth good film effect

Inactive Publication Date: 2018-01-19
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh-cut water chestnuts suffer severe mechanical damage due to peeling, and are prone to enzymatic browning (yellowing) and spoilage during shelf life, which seriously affects the edible quality and commodity value of the product.

Method used

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  • Method for inhibiting browning of fresh-cut water chestnuts
  • Method for inhibiting browning of fresh-cut water chestnuts
  • Method for inhibiting browning of fresh-cut water chestnuts

Examples

Experimental program
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Effect test

Embodiment 1

[0039] A method for inhibiting the browning of fresh-cut water chestnuts, comprising the following steps:

[0040] 1) Pre-treatment: select fresh water chestnuts that are plump, large, odor-free, rotten, pest-free, and scar-free, and rinse with running water to remove impurities and some microorganisms;

[0041] 2) Peeling while soaking in acidic electrolyzed water: immerse the cleaned water chestnuts in acidic electrolyzed water for 20 min, the pH of the acidic electrolyzed water is 2.5, and the available chlorine content is 60 mg / L, and peel the water chestnuts at the same time;

[0042] Among them, the acidic electrolyzed water is prepared by Sujiean HRW2500 acid oxidation potential water production device;

[0043] 3) Composite coating solution treatment: peeled water chestnuts were soaked in the composite coating solution for 1 min. The preparation method of the composite coating solution was as follows: 0.08g nano-SiOx was added to 100 mL of 0.75% citric acid solution, a...

Embodiment 2

[0053] A method for inhibiting the browning of fresh-cut water chestnuts, comprising the following steps:

[0054] 1) Pre-treatment: select fresh water chestnuts that are plump, large, odor-free, rotten, pest-free, and scar-free, and rinse with running water to remove impurities and some microorganisms;

[0055] 2) soaking in acidic electrolyzed water and peeling simultaneously: immerse the washed water chestnuts in acidic electrolyzed water for 15 minutes, the pH value of the acidic electrolyzed water is 2.0, and the available chlorine content is 50 mg / L, and peel the water chestnuts at the same time;

[0056] Among them, the acidic electrolyzed water is prepared by Sujiean HRW2500 acid oxidation potential water production device;

[0057] 3) Composite coating solution treatment: peeled water chestnuts were soaked in the composite coating solution for 1 min. The preparation method of the composite coating solution was as follows: 0.03 g nano-SiOx was added to 100 mL 0.5% citr...

Embodiment 3

[0064] A method for inhibiting the browning of fresh-cut water chestnuts, comprising the following steps:

[0065] 1) Pre-treatment: select fresh water chestnuts that are plump, large, odor-free, rotten, pest-free, and scar-free, and rinse with running water to remove impurities and some microorganisms;

[0066] 2) Soak in acidic electrolyzed water while peeling: soak the washed water chestnuts in acidic electrolyzed water for 25 min. The acidic electrolyzed water has a pH value of 3.5 and an available chlorine content of 70 mg / L, and peel the water chestnuts at the same time;

[0067] Among them, the acidic electrolyzed water is prepared by Sujiean HRW2500 acid oxidation potential water production device;

[0068] 3) Treatment of composite coating solution: peeled water chestnuts were soaked in composite coating solution for 2 min. The preparation method of the composite coating solution was as follows: 0.12 g nano-SiOx was added to 100 mL of 1.0% citric acid solution, ultras...

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Abstract

The invention discloses a method for inhibiting browning of fresh-cut water chestnuts. The method comprises the steps of selecting fresh water chestnuts, flushing the water chestnuts with flow water,soaking the water chestnuts with acid electrolytic water, simultaneously peeling the water chestnuts, processing the peeled water chestnuts by virtue of composite film coating liquid, drying the surfaces of the fresh-cut water chestnuts, carrying out spontaneous modified atmosphere packaging by virtue of a polythene film bag with a thickness of 0.015mm-0.02mm, and storing in a refrigerator with the temperature of 0-4 DEG C. According to the method, the fresh-cut water chestnuts are preserved by combining acid electrolytic water, chitosan and SiOx composite film coating liquid, so that the problem that the fresh-cut water chestnuts easily turns brown in the processing and storage processes is solved, and the relatively good quality of the fresh-cut water chestnuts can be maintained in a certain storage period.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a method for inhibiting the browning of fresh-cut water chestnuts. Background technique [0002] Water chestnut, also known as horseshoe, water chestnut, black taro, etc., is native to southern China and India. Its meat is white, sweet and juicy, crisp and delicious. It can be eaten raw as a fruit or as a vegetable. Water chestnuts have high nutritional and health value, and have the functions of clearing heat and reducing phlegm, promoting body fluid and appetizing, eliminating food and sobering up alcohol. However, fresh-cut water chestnuts suffer severe mechanical damage due to peeling, and are prone to enzymatic browning (yellowing) and spoilage during shelf life, which seriously affects the edible quality and commodity value of the product. Therefore, it is particularly important to research and develop effective methods for inhibiting the bro...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157A23B7/16
Inventor 陈艺晖林河通陈洪彬林艺芬王慧孙钧政
Owner FUJIAN AGRI & FORESTRY UNIV
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