Color protecting agent of fresh sliced Chinese yam and color protecting method

A technology for color protection liquid and yam, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of yam slice mucus affecting the soaking effect, etc., and achieves short soaking time, simple steps, and preparation methods. simple effect

Active Publication Date: 2018-12-21
襄阳沃江源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a fresh-cut yam color-protecting solution with good color-protecting effect, easy-to-obtain color-protecting reagent, convenient industrial production, and beneficial to human health, and can overcome the problem that the yam slice mucus affects the soaking effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of yam mucus degradation product:

[0022] Crush the yam, and then squeeze the broken yam with wet gauze to obtain yam mucus. 10 g of yam mucus was hydrolyzed in 100 mL of 0.1 mol / L hydrochloric acid aqueous solution at 30°C for 10 minutes, then dialyzed with a dialysis bag with a molecular weight cut-off of 1000-2000, and then concentrated and freeze-dried to obtain 7.15 g of degradation product A.

Embodiment 2

[0024] The preparation method of yam mucus degradation product:

[0025] Crush the yam, and then squeeze the broken yam with wet gauze to obtain yam mucus. 10 g of yam mucus was hydrolyzed in 200 mL of 0.1 mol / L hydrochloric acid aqueous solution at 50°C for 20 minutes, then dialyzed with a dialysis bag with a molecular weight cut-off of 1000-2000, and then concentrated and freeze-dried to obtain 5.73 g of degradation product B.

Embodiment 3

[0027] Prepare the color protection solution according to the following mass concentration percentage, the composition of the color protection solution is shown in Table 1, and the balance is distilled water:

[0028] Table 1

[0029] Experimental group 1

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PUM

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Abstract

The invention discloses a color protecting agent of fresh sliced Chinese yam. The color protecting agent is prepared from the following components by mass: 1 to 3% of Chinese yam viscose liquid degrading substance, 2 to 3% of NaCl (sodium chloride), 2 to 3% of citric acid, 0.1 to 0.3% of Vitamin C, and 0.01 to 0.03% of tea polyphenol, wherein the Chinese yam viscose liquid degrading substance is produced by heating and hydrolyzing Chinese yam viscose liquid under the function of hydrochloric acid. The invention also provides a color protecting method of the fresh sliced Chinese yam. The colorprotecting method comprises the following steps of cleaning the Chinese yam, slicing, soaking into the color protecting agent, refrigerating and storing. The color protecting agent has the advantagesthat the color protecting effect is good, the obtaining is easy, the color protecting method is simple, and the color protecting agent is suitable for industrialized production.

Description

technical field [0001] The invention belongs to the field of food deep processing, and in particular relates to a fresh-cut yam color-protecting liquid and a color-protecting method. Background technique [0002] Yam, also known as yam, native potato, yam, Huai yam, Huaishan, and white yam, is a herbal medicine recorded in "Chinese Materia Medica", and its medicinal source is the dried rhizome of yam, a plant of the family Dioscoreae. Yam has the functions of nourishing and strengthening, aiding digestion, suppressing sweating due to deficiency, and stopping diarrhea. Yam has great development prospects in the food industry and processing industry. [0003] Fresh-cut fruits and vegetables are nutritious, convenient, fresh and highly available, and are increasingly trusted by consumers. However, fresh-cut yams are prone to browning in the air, which seriously affects the appearance of fresh-cut yams. The main reason is that yams are exposed to oxygen in the air. Under the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L19/10
CPCA23V2002/00A23L5/41A23L19/10A23V2200/048A23V2250/21A23V2250/032A23V2250/708A23V2250/2132A23V2250/214
Inventor 孙永林王安瑞腾思凡贺明柯亚婕黄岳厢余淑珍胡春慧徐子麟
Owner 襄阳沃江源食品有限公司
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