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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, resulting in the reduction of antioxidant components, which seriously affects the commodity value of lotus root and hinders the development of fresh-cut lotus root industry.

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

Embodiment 1

[0020] Screening of compound anti-browning agents for fresh-cut lotus root

[0021] Purchase fresh fresh-cut lotus roots from the market, select fresh-cut lotus roots with uniform quality, wash the field soil and peel them. Then use a sharp stainless steel knife to cut 5mm thick slices along the cross-section of the freshly cut lotus root, soak them in distilled water, place them in a refrigerator at 4°C for 15 minutes, take them out and control the surface moisture, use three types in Table 2 The compound anti-browning agent solution of the anti-browning agent combination was soaked for 3 minutes, and the fresh-cut lotus root slices were taken out to drain the water, and placed in an experimental bowl. All treatments were repeated four times, and then stored in a refrigerator at 4°C. Store for 4 days and measure the indicators once.

[0022] On the basis of single factor experiment, according to the principle of Box-Behnken experiment design, with anhydrous citric acid, calc...

Embodiment 2

[0033] Optimizing the effect of anti-browning agent in fresh-cut lotus root preservation

[0034] Purchase fresh fresh-cut lotus roots from the market, select fresh-cut lotus roots with uniform quality, wash the field soil and peel them. Then use a sharp stainless steel knife to cut 5mm thick slices along the cross-section of the freshly cut lotus root, soak them in distilled water, place them in a refrigerator at 4°C for 15 minutes, take them out and control the surface moisture, and use the optimized anti-browning method respectively Soak in the solution for 3 minutes, take out the fresh-cut lotus root slices, drain the water, and place them in the experimental bowl. All the treatments were repeated four times and then stored in a refrigerator at 4°C, and the indicators were measured once after storage for 2 days. The result is as follows:

[0035] Figure 1-2 is the change in the degree of browning and total phenolic content of the two treatments during storage. The degr...

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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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