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

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...

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 fruits and vegetables, and even the residues seriously exceed the standard, which affects the quality of water chestnut products. Export, the most important thing is that the residual sulfur will also enter the body after eating, which greatly endangers human health