Tuber steudnerae henryanae color protective agent, canned ready-to-eat soft-package tuber steudnerae henryanae can and processing method thereof

Abstract

The invention provides a tuber steudnerae henryanae color protective agent, a canned ready-to-eat soft-package tuber steudnerae henryanae can and a processing method thereof. The processing method includes: placing peeled tuber steudnerae henryanae in a primary color protective solution for dipping treatment prior to placing in a secondary color protective solution for dipping treatment after leaching, and then performing vacuum and sterilization treatment, wherein the primary color protective solution is formed by adding water to a primary color protective agent, and the primary color protective agent is prepared from, by weight, 0.005-0.025 parts of disodium ethylenediamine tetraacetic acid, 0.2-0.5 part of phytic acid and 0.1-0.5 part of ascorbic acid; the secondary color protective solution is formed by adding water to a secondary color protective agent, and the secondary color protective agent is prepared from, by weight, 0.05-0.6 part of calcium chloride, 0.1-0.5 part of citric acid, 0.1-0.5 part of acetic acid, 0.01-0.05 part of sodium deoxyacetate and 10-15 parts of xylitol. By the arrangement, enzymatic browning and non-enzymatic browning in the process of processing can be inhibited, and the sensory quality of the tuber steudnerae henryanae products is improved.

Description

Technical field [0001] The present disclosure relates to the comprehensive utilization of agricultural products, in particular to a Luo Hanshen color protecting agent, an instant soft packaging can of Luo Hanshen and a processing method. Background technique [0002] The statements here only provide background information related to the present disclosure, and do not necessarily constitute prior art. [0003] Luo Hanshen (commonly known as fragrant taro) is mainly planted in the plains of southwestern Shandong. It is a perennial vine herb. The roots are spherical or irregularly oblong, 3-5cm long, and the skin is ocher with intermittent rings. The texture, the meat is white and tender. Luo Hanshen has a long history of cultivation in my country. It is recorded in the classics of traditional Chinese medicine that Luo Hanshen has the functions of reducing swelling and detoxification, eliminating phlegm and relieving cough. It is mainly used to treat whooping cough, sore throat, brea...

AI Technical Summary

Problems solved by technology

[0004] The meat color of Luo Hanshen is pure white, and the enzymatic browning and non-enzymatic browning (Maillard reaction, caramelization reaction) that occur during processing will cause its color to deepen, resulting in a brownish brown product with poor sensory quality

In order to avoid the browning of taro products caused by high-temperature treatment in the process of cooking and high-pressure sterilization, according to the knowledge of the inventors of the present disclosure, there have been some developments of taro products using microwave heating in recent years. Although this type of method avoids the browning caused by traditional cooking However, the processing method is complicated, the equipment investment is large, the energy consumption is high, and the production cost is high.

In addition, most of the taro products on the market are crisp chips, and there are fewer soft-packed canned products

The traditional processing of fruit and vegetable products mostly uses sulfurous acid to protect the color. However, the addition of sulfurous acid can easily lead to residual SO in the product. 2

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