Method for inhibiting generation of hydrogen sulfide during production of preserved vegetables

A technology of hydrogen sulfide and mustard, applied in climate change adaptation, food science and other directions, can solve problems such as hidden safety hazards, and achieve the effects of reduced harm, reduced production and wide source of raw materials

Inactive Publication Date: 2019-12-20
四川省安科技术咨询有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current pickled mustard manufacturers have not yet adopted such methods to suppress the production of hydrogen sulfide. Generally, after the hydrogen sulfide is produced, they simply use physical methods such as ventilation and water dissolution to let the hydrogen sulfide be discharged naturally. These methods are difficult to ensure the hydrogen sulfide content in the production environment. Staying within the standard limits, creating a safety hazard

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for inhibiting generation of hydrogen sulfide during production of preserved vegetables
  • Method for inhibiting generation of hydrogen sulfide during production of preserved vegetables
  • Method for inhibiting generation of hydrogen sulfide during production of preserved vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In the hydrogen sulfide inhibitor provided by the present invention, the synthetic method of No. 2 hydrogen sulfide inhibitor, its steps are as follows:

[0033] (1) Add 167mmol of D-glucose and 224mmol of p-methylaniline to a mixed solution of 9mL of water and 3.0mmol of acetic acid, heat the oil bath to 100°C and stir for 1 hour, then cool to room temperature;

[0034] (2) Add 300 mL of ethanol to the mixture to dilute, freeze at minus 25°C for 24 hours, filter, and wash the filter cake with a mixture of ethanol and ether at a volume ratio of 2:3 to obtain a white solid 1-p-toluidine-1-deoxy-D -fructose;

[0035] (3) Add 225.0 mmol of H to 72.0 mmol of 1-p-toluidine-1-deoxy-D-fructose and 146.0 mmol of trimethyl orthoformate in acetone at 0°C 2 SO 4 ;

[0036] (4) Stirring at 0°C for 2 hours, using NH 4 OH to terminate the reaction, filter, and concentrate, the resulting solid was 2 Cl 2 Dissolve and use Na 2 SO 4 Dry, filter again, and concentrate to about 50...

Embodiment 2

[0047] The synthetic method of No. 3 hydrogen sulfide inhibitor, its step is as follows:

[0048] (1) Add 167mmol of D-glucose and 224mmol of p-ethylaniline to a mixed solution of 9mL of water and 3.0mmol of acetic acid, heat the oil bath to 100°C and stir for 1 hour, then cool to room temperature;

[0049] (2) Add 300 mL of ethanol to the mixture to dilute, freeze at minus 25°C for 24 hours, filter, and wash the filter cake with a mixture of ethanol and ether at a volume ratio of 2:3 to obtain a white solid 1-p-ethylanilino-1-deoxy- D-fructose;

[0050] (3) Add 225.0 mmol of H to 72.0 mmol of 1-p-ethylanilino-1-deoxy-D-fructose and 146.0 mmol of trimethyl orthoformate in acetone at 0°C 2 SO 4 ;

[0051] (4) Stirring at 0°C for 2 hours, using NH 4 OH to terminate the reaction, filter, and concentrate, the resulting solid was 2 Cl 2 Dissolve and use Na 2 SO 4 Dry, filter again, and concentrate to about 50mL;

[0052] (5) Add boiling 150mL n-hexane to the above solution...

Embodiment 3

[0062] Use the No. 1 hydrogen sulfide inhibitor that buys to suppress and produce hydrogen sulfide situation in mustard mustard production process and carry out experiment, and its steps are as follows:

[0063] (1) Clean the fresh green head vegetables;

[0064] (2) Put the cleaned mustard raw material into the vegetable pond, add salt according to the ratio of 2-8% (preferably 4%) and marinate for 2-3 days, preferably to obtain semi-finished mustard mustard, add 0.1%-0.5 % (preferably 0.5%) hydrogen sulfide inhibitor;

[0065] (3) pull out mustard mustard raw material, wash desalination with a large amount of water;

[0066] (4) Mix 0.1% to 0.2% (preferably 0.15%) No. 1 inhibitor with the desalted mustard raw material and put it into a plastic film bag, vacuumize, and seal and ferment for 10 days at 25°C; use it every other day Use tweezers to put the lead acetate test paper soaked in water into the vacuum bag, and observe whether the test paper changes color and the depth...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a method for inhibiting generation of hydrogen sulfide during production of preserved vegetables. The method comprises the following steps: S1, completely washing fresh brassica juncea to serve as the raw materials of the preserved vegetables; S2, putting the cleaned preserved vegetable raw materials into a vegetable pool, adding salt and pickling for 2 to 3 days to obtainpreserve vegetable semi-finished products, wherein 0.1 to 0.5 percent of hydrogen sulfide inhibitor is added in the pickling period; S3, taking out the pickled preserved vegetable semi-finished products and cleaning with water to desalt; and S4, supplementing to add 0.1 to 0.2 percent of hydrogen sulfide inhibitor into the desalted preserved vegetables, mixing uniformly, putting into a plastic film bag, vacuumizing and storing, and performing sealed fermentation at set temperature for 10 days to prepare preserved vegetable finished products, wherein in the fermentation process, part of fermenting preserved vegetables are selected to be tested and the generation quantity of the hydrogen sulfide is judged. By the method, the food safety of the preserved vegetables can be guaranteed while the generation quantity of the hydrogen sulfide can be reduced, and the taste of the preserved vegetables is not influenced; and the method has high adaptability and can be popularized and applied to other aspects of the food processing field.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for suppressing the production of hydrogen sulfide in the mustard mustard production process. Background technique [0002] As a simple and delicious food, mustard mustard is loved by people in most regions. The production process of mustard mustard generally includes the following steps: cleaning, pickling, water removal, salting and encapsulation, fermentation, seasoning, and then packaging as a finished product. During the production process, since vegetables are sulfur-containing organic matter, the toxic gas hydrogen sulfide (H 2 S), hydrogen sulfide is a highly toxic substance, its toxicity is second only to cyanide, and it is widely present in industries such as oil and gas production, papermaking and leather, sewage treatment, food processing, etc., and its concentration in the air exceeds 10ppm. damage. In the production of mustard mustard, the concentration of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00
CPCA23L19/20A23L29/045A23L29/035Y02A40/90
Inventor 邓利民蒯念生候映天苟绍华张勤郑彩英代小明陈丽丽
Owner 四川省安科技术咨询有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap