Processing method for inhibiting browning of orange peel

Abstract

The invention discloses a processing method for inhibiting browning of orange peel. The processing method for inhibiting the browning of the orange peel comprises the following steps: (1) carrying outorange peel treatment, namely thoroughly washing fresh fresh orange peel, cutting the washed orange peel into pieces and putting the cut orange peel into an open container; (2) carrying out soaking treatment, namely soaking the cut orange peel in a solution containing vitamin C and cane sugar for 5-10 min; and (3) carrying out freezing treatment, namely transferring the soaked orange peel and thesolution together into a sealed bag, and carrying out cryopreservation at -20 DEG C. Experiments show that the orange peel treated with the solution containing the vitamin C and the cane sugar in combination with the cryopreservation is significantly improved in browning inhibition performance as well as color and luster quality.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a treatment method for inhibiting orange peel browning. Background technique [0002] Orange peel is the pomace produced during the processing of citrus. Orange peel accounts for about 25-40% of the whole fruit mass. Among them, only a small part is used for preserved fruit processing and animal feed, and most of them are directly discarded as garbage. It not only wastes resources, but also destroys the pH of the soil and seriously affects the environment. According to research statistics, intensive processing of orange peel can achieve economic and social benefits comparable to fruit processing. Orange peels are very perishable during storage. After being freshly cut, orange peels are severely damaged by mechanical damage. Due to the body’s own stress resistance, the cut surface will brown in a short period of time, seriously affecting...

AI Technical Summary

Problems solved by technology

Because orange peels are extremely perishable, most of them are stored in the freezer, which can prolong their storage period, but the problem of browning is unavoidable

After being frozen in the traditional way, the cell wall of the orange peel is largely destroyed, resulting in the occurrence of non-enzymatic browning and enzymatic browning. The peel is severely browned, a large amount of vitamins are lost, and the nutritional value is reduced, which greatly reduces the value of frozen orange peel. Therefore, it is urgent to improve the traditional frozen orange peel storage method to adapt to the existing market demand

[0005] At present, some studies have been carried out on the inhibition of browning by dipping and freezing at home and abroad, but there are few reports on the combination of vitamin C and sucrose solution combined with dipping and freezing to inhibit the browning of orange peels.

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