Color fixative for vacuum freeze-dried non-heading Chinese cabbage green leaves and use method thereof
A technology of vacuum freeze-drying and heading cabbage, which is applied in applications, fresh-keeping of fruits and vegetables, food preservation, etc., can solve the problems such as the reduction of green leaf pigment content, and achieve the effects of easy operation, improved technology, and improved quality of freeze-dried products
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Embodiment 1
[0033] The color-protecting agent for freeze-dried non-heading Chinese cabbage leaves in this embodiment is a sodium bicarbonate solution with a pH of 7 (pure water is weakly acidic at 25° C.). Select non-heading Chinese cabbage 'Suzhouqing' with intact leaves and uniform size and remove the stalk leaves, and place them in a 500ml beaker. Put about 20g of leaves and 450ml of sodium bicarbonate solution of PH=7 in each beaker, and treat at room temperature for 20min. Then rinse off the color-protecting agent on the surface of the leaves, wipe off the water, freeze-dry in vacuum for 24 hours, and then seal the bag for preservation.
Embodiment 2
[0035] The color-protecting agent for freeze-dried non-heading Chinese cabbage leaves in this embodiment is a sodium bicarbonate solution with a pH of 7 (pure water is weakly acidic at 25° C.). Select non-heading Chinese cabbage 'Suzhouqing' with intact leaves and uniform size and remove the stalk leaves, and place them in a 500ml beaker. About 20 g of leaves and 450 ml of sodium bicarbonate solution of PH=7 were put into each beaker, and treated at room temperature for 40 min. Then rinse off the color-protecting agent on the surface of the leaves, wipe off the water, freeze-dry in vacuum for 24 hours, and then seal the bag for preservation.
Embodiment 3
[0037] The color-protecting agent for freeze-dried non-heading Chinese cabbage leaves in this embodiment is a sodium bicarbonate solution with a pH of 7 (pure water is weakly acidic at 25° C.). Select non-heading Chinese cabbage 'Suzhouqing' with intact leaves and uniform size and remove the stalk leaves, and place them in a 500ml beaker. Put into about 20g blade and the sodium bicarbonate solution of 450mlPH=7 in each beaker, process 60min under room temperature. Then rinse off the color-protecting agent on the surface of the leaves, wipe off the water, freeze-dry in vacuum for 24 hours, and then seal the bag for preservation.
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