Color protecting liquid for water chestnuts and color protecting method for water chestnuts

A technology of color protection liquid and water chestnut, which is applied in the direction of food science, etc., can solve the problems of endangering human health, affecting the export of water chestnut products, and SO2 residues in fruits and vegetables, so as to achieve the effects of protection from oxidation, safe source, and inhibition of enzyme activity

Inactive Publication Date: 2018-10-12
广西趣创想创客空间管理有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic water chestnuts mostly use sulfur-containing color-protecting agents (such as sulfites) to protect the color during processing. A large number of studies have shown that sulfur-containing color-protecting agents are likely to cause SO2 residues in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A water chestnut color-protecting liquid, which is composed of the following raw materials in parts by weight: 0.2 parts of ascorbic acid, 0.1 part of sucrose laurate, 0.1 part of tea polyphenols, 0.1 part of L-cysteine, 0.1 part of myristic acid, and 0.2 parts of calcium chloride part, 200 parts of water.

[0013] The preparation method of the above-mentioned water chestnut color-protecting liquid is as follows: take ascorbic acid, sucrose laurate, tea polyphenol, L-cysteine, myristic acid, and calcium chloride according to the ratio, add it to water and stir until completely dissolved, and then obtain the color-protecting liquid. liquid.

Embodiment 2

[0015] A water chestnut color protection solution, which is composed of the following raw materials in parts by weight: 0.3 parts of ascorbic acid, 0.15 parts of sucrose laurate, 0.2 parts of tea polyphenols, 0.2 parts of L-cysteine, 0.2 parts of myristic acid, and 0.35 parts of calcium chloride part, 250 parts of water.

[0016] The preparation method of the above-mentioned water chestnut color-protecting liquid is as follows: take ascorbic acid, sucrose laurate, tea polyphenol, L-cysteine, myristic acid, and calcium chloride according to the ratio, add it to water and stir until completely dissolved, and then obtain the color-protecting liquid. liquid.

Embodiment 3

[0018] A water chestnut color protection solution, which is composed of the following raw materials in parts by weight: 0.4 parts of ascorbic acid, 0.2 parts of sucrose laurate, 0.3 parts of tea polyphenols, 0.3 parts of L-cysteine, 0.3 parts of myristic acid, and 0.5 parts of calcium chloride part, 300 parts of water.

[0019] The preparation method of the above-mentioned water chestnut color-protecting liquid is as follows: take ascorbic acid, sucrose laurate, tea polyphenol, L-cysteine, myristic acid, and calcium chloride according to the ratio, add it to water and stir until completely dissolved, and then obtain the color-protecting liquid. liquid.

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PUM

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Abstract

The invention discloses a color protecting liquid for water chestnuts. The color protecting liquid consists of the following raw materials in parts by weight: 0.2-0.4 part of ascorbic acid, 0.1-0.2 part of sucrose laurate, 0.1-0.3 part of tea polyphenol, 0.1-0.3 part of L-cysteine, 0.1-0.3 part of myristic acid, 0.2-0.5 part of calcium chloride and 200-300 parts of water. The raw material sourcesof the color protecting liquid provided by the invention are safe, sulfites are not contained, and the raw material components cooperate with each other, so that the activity of various enzymes in thewater chestnut bodies can be inhibited, the enzymes are protected from being oxidized, and the browning is prevented. Through the use of the color protecting liquid provided by the invention, the preservation period of fresh water chestnuts at a temperature of 5 DEG C or below can be effectively prolonged by 8-10 days.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a water chestnut color-protecting liquid and a water chestnut color-protecting method. Background technique [0002] Water chestnut, also known as horseshoe, water chestnut, black taro, bodhisattva, etc., belongs to the monocot Cyperaceae and is a perennial herb. Water chestnuts grow in water and are commonly planted in the Yangtze River Basin and provinces south of China. Water chestnuts are like pears, tender and juicy, sweet and refreshing. They are deeply loved by the people and are a kind of food with both medicine and food. Water chestnuts are rich in nutrients and contain a variety of minerals and vitamins, especially the mineral phosphorus and dietary fiber are relatively high. Water chestnuts have nutritional value, not just its pulp, but also the peel, stalks and buds. A large number of experimental studies have found that water chestnuts contain polyphenol...

Claims

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Application Information

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IPC IPC(8): A23L5/41
CPCA23L5/41
Inventor 岑惠柳韦明熊羽韦耀竣兰琨
Owner 广西趣创想创客空间管理有限责任公司
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