Cabbage composite blanching and color-protecting agent and application thereof

Abstract

The present invention discloses a cabbage composite blanching and color-protecting agent and an application thereof. The cabbage composite blanching and color-protecting agent comprises the followingraw materials in mass percentages: 0.05-0.15% of calcium chloride, 0.1-0.2% of L-cysteine, 0.1-0.3% of citric acid, 0.04-0.1% of candida utilis-beta-D glucan and the balance water. The application isas follows: before blanching, cabbages are soaked in the cabbage composite blanching and color-protecting agent, the cabbage composite blanching and color-protecting agent is directly added during thecabbage blanching or the cabbage composite blanching and color-protecting agent is sprayed to prevent cabbage browning after the cabbage blanching. The cabbage composite blanching and color-protecting agent combines an advantages of a single color-protecting agent, suppresses enzymatic browning to an utmost extent, maintains natural color and luster of products, and at the same time, is less in use amount, safe and harmless, and the ideal color-protecting agent during a cabbage bleaching treatment.

Description

technical field [0001] The invention relates to a cabbage composite blanching color-protecting agent and an application thereof, belonging to the technical field of color protection of fruits and vegetables. Background technique [0002] Cabbage is native to the northern rocks of the Mediterranean Sea and is now a worldwide cultivated vegetable. It is sweet, flat and non-toxic, has important medical and health care functions, and is a natural anti-cancer drug. Cabbage is rich in vitamin C, vitamin E, vitamin U, carotene, calcium, manganese, molybdenum and cellulose, which has a good health care effect on the human body. Chinese medicine believes that cabbage has the effect of harmonizing the stomach, strengthening the spleen and relieving pain. Fresh cabbage juice can relieve pain and promote healing of gastric and duodenal ulcers. Studies have shown that cabbage also contains enzymes that can decompose nitrosamines and indole substances of polyphenols. The former can elim...

AI Technical Summary

Problems solved by technology

But a single blanching operation cannot protect the color of cabbage very well, so color-preserving agents are usually added during pre-processing to stabilize the color of cabbage

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