Fresh-keeping method for preventing browning of fresh-cut lotus roots and application thereof

A fresh-keeping method and a browning technology are applied in the field of green fresh-keeping where the optimal formula is optimized and verified, and can solve the problems of hindering the development of the fresh-cut lotus root industry, affecting the commercial value of lotus root, reducing antioxidant components, etc., achieving good browning, slowing down Browning, browning inhibition effect

Pending Publication Date: 2021-06-01
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Browning is one of the main problems in the storage process of fresh-cut lotus root. It not only affects the appearance, but also reduces the nutritional value, result

Method used

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  • Fresh-keeping method for preventing browning of fresh-cut lotus roots and application thereof
  • Fresh-keeping method for preventing browning of fresh-cut lotus roots and application thereof
  • Fresh-keeping method for preventing browning of fresh-cut lotus roots and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019]Example 1

[0020]Screening of fresh cut lotus roots

[0021]From the market, fresh fresh cut lotus roots, select the fresh cut lotus roots of the quality and peeled peel. Then use sharp stainless steel knife to cut 5 mm thick slice along the cross section of the fresh cut lotus root, soak it with distilled water, placed in a fridge in 4 ° C for 15 min, and then control dry surface moisture, and use a table 2 The anti-brown-converter combination composite anti-brown-ingency solution is soaked for 3min treatment, takes out the fresh cut lotus tablet drained water, placed in an experimental bowl, all treatment four times, then stored in a refrigerator of 4 ° C, then stored, Storage 4D Determination of an indicator.

[0022]On the basis of single factor test, according to the principle of Box-Behnken Test, with anhydrous citric acid, calcium ascorbic acid and L-Tianmen peptine as an argument, browning variable is the response value, design response surface analysis experiment, in the earl...

Example Embodiment

[0032]Example 2

[0033]Optimizing anti-browning agent in fresh cut lotus root

[0034]From the market, fresh fresh cut lotus roots, select the fresh cut lotus roots of the quality and peeled peel. Then use a sharp stainless steel knife to cut a 5 mm thick slice along the cross section of the fresh cut lotus root, soak it with distilled water, pre-cooling 15 min in a fridge at 4 ° C, and then controls the surface moisture of its surface, and optimizes anti-browning The solution was soaked in 3 minutes, and the fresh cotton tablets were taken out, placed in the experimental bowl, all treatment were repeated four times and then stored in a refrigerator of 4 ° C, stored 2D to determine the indicator. The results are as follows:

[0035]Figure 1-2It is the browning variation of the two treated and the change in total phenol content during storage. The browning variation can react to the sample after cutting, and the phenolic substance is oxidized into a brown substance in the fruit and vegetable...

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Abstract

The invention provides a fresh-keeping method for preventing browning of fresh-cut lotus roots and an application thereof. The method comprises the following steps: soaking the fresh-cut lotus roots in a compound anti-browning agent solution (different compound anti-browning agents of 0.6-1.0% of anhydrous citric acid, 0.06-0.1% of calcium ascorbate and 0.1-0.3% of L-asparaginic acid) for 35min, draining water, and storing in a refrigeration environment (4+/-1 DEG C), according to the determination of the browning degree of the fresh-cut lotus roots, the formula of the optimal anti-browning agent is 1.0% of anhydrous citric acid, 0.1% of calcium ascorbate and 0.2% of L-asparaginic acid. The further verification shows that the fresh-cut lotus roots treated by the optimized anti-browning agent can obviously delay browning. The method can inhibit browning of the fresh-cut lotus roots, storage and preservation of the fresh-cut lotus roots are achieved, and the storage period is as long as 6 days.

Description

technical field [0001] The invention relates to a fresh-keeping method for preventing the browning of fresh-cut lotus root, in particular to a green fresh-keeping method for cold storage and optimizing and verifying the optimal formula of the response surface. Background technique [0002] Lotus root (Nelumbo nucifera Gaertn), referred to as lotus, alias lotus vegetable, lotus root, etc., is the most widely planted aquatic vegetable in my country, mainly produced in the Yangtze River Delta, Dongting Lake, and Pearl River Delta. The lotus root is rich in nutrition, the tissue is crisp and tender, the meat is white, and the taste is crisp and sweet. It has good nutritional value and medicinal value, and is very popular among consumers. Recently, with the changing lifestyle of consumers, fresh-cut lotus root has received more and more attention as a new type of processed vegetable. Browning is one of the main problems in the storage process of fresh-cut lotus root. It not onl...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/048A23V2250/032A23V2250/061
Inventor 张鹏李江阔贾晓昱
Owner 天津市农业科学院
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