Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation and application of chili compound green-protecting agent

A technology of green protection agent and hot pepper, which is applied in application, food preservation, fruit and vegetable preservation, etc.

Pending Publication Date: 2021-02-02
NORTHEAST AGRICULTURAL UNIVERSITY
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The effect of a single green protection agent is not as good as that of a compound green protection agent, and the dyeing agent will also dye the part of the product that does not need to be dyed

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
  • Preparation and application of chili compound green-protecting agent
  • Preparation and application of chili compound green-protecting agent
  • Preparation and application of chili compound green-protecting agent

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0024] (1) Raw material selection and cleaning: select sharp peppers with plump shape, no wilting, bright and uniform color, and wash the surface sediment and dirt with clean water.

[0025] (2) Remove the stalks, seeds, and cut into pieces: Use a knife to remove the stalks and seeds, and cut into 2cm-long square pepper pieces.

[0026] (3) Blanching: Blanch the cut peppers at 90°C for 70 seconds, then rinse with cold water, and drain the surface water.

[0027] (4) Green protection: After blanching and draining, the compound green protection agent is 0.3% (w / v) sodium erythorbate, 0.03% (w / v) sodium bicarbonate, 0.07% (w / v) zinc gluconate 1. Soak at 40°C to protect the green under the condition of 30min treatment time, and finally cool and drain.

[0028] (5) Post-processing: the chilli peppers after cooling and draining are vacuum-packed immediately.

[0029] (6) The chlorophyll content was finally measured to be 44.3mg / kg.

specific Embodiment 2

[0031] (1) Raw material selection and cleaning: select sharp peppers with plump shape, no wilting, bright and uniform color, and wash the surface sediment and dirt with clean water.

[0032] (2) Remove the stalks, seeds, and cut into pieces: Use a knife to remove the stalks and seeds, and cut into 2cm-long square pepper pieces.

[0033] (3) Blanching: Blanch the cut peppers at 90°C for 70 seconds, then rinse with cold water, and drain the surface water.

[0034] (4) Green protection: After blanching and draining, the compound green protection agent is 0.2% (w / v) sodium erythorbate, 0.03% (w / v) sodium bicarbonate, 0.05% (w / v) zinc gluconate 1. Soak at 40°C to protect the green under the condition of 40 minutes of treatment time, and finally cool and drain.

[0035] (5) Post-processing: the chilli peppers after cooling and draining are vacuum-packed immediately.

[0036] (6) The chlorophyll content was finally measured to be 37.4mg / kg.

specific Embodiment 3

[0038] (1) Raw material selection and cleaning: select sharp peppers with plump shape, no wilting, bright and uniform color, and wash the surface sediment and dirt with clean water.

[0039] (2) Remove the stalks, seeds, and cut into pieces: Use a knife to remove the stalks and seeds, and cut into 2cm-long square pepper pieces.

[0040] (3) Blanching: Blanch the cut peppers at 90°C for 70 seconds, then rinse with cold water, and drain the surface water.

[0041] (4) Green protection: After blanching and draining, the compound green protection agent is 0.4% (w / v) sodium erythorbate, 0.03% (w / v) sodium bicarbonate, 0.03% (w / v) zinc gluconate 1. Under the condition of 50min treatment time, soak at 40°C to protect the green, and finally cool and drain.

[0042] (5) Post-processing: the chilli peppers after cooling and draining are vacuum-packed immediately.

[0043] (6) The chlorophyll content was finally measured to be 35.6mg / kg.

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 discloses preparation and application of a chili compound green-protecting agent, which belongs to the technical field of agricultural product processing. According to the invention, a chili compound green-protecting agent is developed, which is mainly used for solving the problems that picked chilies lose water and wilt, turn red after ripening, difficult in long-term storage and the like. The green-protection agent is composed of an aqueous solution of 0.1%-0.5% (w / v) of sodium erythorbate, 0.01%-0.05% (w / v) of sodium bicarbonate and 0.01%-0.09% (w / v) of zinc gluconate, and thetreatment condition is that green-protection is conducted for 20-60 min at the temperature of 40 DEG C. The compound green-protecting agent avoids the defects of single green-protecting agent, coloring agent and metal ion green-protecting agent. Combined action of the three green-protecting agents can effectively protect the chlorophyll in chilies and prevent the loss of chlorophyll, and is a safe, green and efficient green protecting method, which provides a basis for development of industries such as green protection and preservation of the chilies, green food processing, research and development of related foods and the like.

Description

technical field [0001] The preparation and application of a compound green protection agent for sharp peppers belongs to the technical field of agricultural product processing. The invention mainly aims at the problems of dehydration and wilting of picked peppers, reddening of peels, difficulty in long-term storage, and the like. A food-grade green protection compound specially developed for pepper green protection. Background technique [0002] Pepper (Capsicum frutescens L.) is a plant belonging to the family Solanaceae and the genus Capsicum. It is an annual herb, and its fruit is usually conical or oblong. The vitamin A and vitamin C contained in hot pepper are essential substances that can promote iron absorption, and at the same time have the functions of scavenging free radicals, preventing cancer, protecting cells, and detoxifying. Therefore, it has become an indispensable food in people's life and is deeply loved by everyone. [0003] After the pepper is picked, t...

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
IPC IPC(8): A23B7/154A23B7/157A23B7/005
CPCA23B7/0053A23B7/154A23B7/157
Inventor 张秀玲张文涛肖曼玉李喜泉王金歌汲润
Owner NORTHEAST AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com