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Method for inhibiting yellowing of fresh-cut Chinese yam and yellowing inhibitor

A yellowing inhibitor, fresh-cut technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of reducing commodity value, shortening shelf life, etc., achieving strong anti-yellowing ability, inhibiting yellowing, guaranteeing The effect of business value

Pending Publication Date: 2022-03-08
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a yellowing inhibitor of fresh-cut yam, which is obtained by compounding sodium citrate and ascorbic acid, and controls the yellowing of fresh-cut yam, so as to solve the problem of reducing the commercial value of fresh-cut yam due to yellowing and shortened shelf life

Method used

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  • Method for inhibiting yellowing of fresh-cut Chinese yam and yellowing inhibitor

Examples

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Effect test

Embodiment 1

[0067] Embodiment 1, the preparation of fresh-cut yam yellowing inhibitor

[0068] 1) Prepare sodium citrate solution: take sodium citrate and dilute it with water until the mass concentration of sodium citrate is 10g / L to obtain sodium citrate solution;

[0069] 2) Prepare ascorbic acid solution: take ascorbic acid and dilute it with water until the mass concentration of ascorbic acid is 20g / L to obtain ascorbic acid solution;

[0070] Inhibitor preparation: Mix sodium citrate and ascorbic acid solution in equal proportions to obtain fresh-cut yam yellowing inhibitor.

[0071] In the yellowing inhibitor of fresh-cut yam prepared in this example, the mass concentration of sodium citrate is 5 g / L, and the mass concentration of ascorbic acid is 10 g / L.

Embodiment 2

[0072] Embodiment 2, preparation of fresh-cut yam yellowing inhibitor

[0073] 1) Prepare sodium citrate solution: take sodium citrate and dilute it with water until the mass concentration of sodium citrate is 20g / L to obtain sodium citrate solution;

[0074] 2) Prepare ascorbic acid solution: take ascorbic acid and dilute it with water until the mass concentration of ascorbic acid is 20g / L to obtain ascorbic acid solution;

[0075] Inhibitor preparation: Mix sodium citrate and ascorbic acid solution in equal proportions to obtain fresh-cut yam yellowing inhibitor.

[0076] In the yellowing inhibitor of fresh-cut yam prepared in this example, the mass concentration of sodium citrate is 10 g / L, and the mass concentration of ascorbic acid is 10 g / L.

Embodiment 3

[0077] Embodiment 3, preparation of fresh-cut yam yellowing inhibitor

[0078] 1) Prepare sodium citrate solution: take sodium citrate and dilute it with water until the mass concentration of sodium citrate is 30g / L to obtain sodium citrate solution;

[0079] 2) Prepare ascorbic acid solution: take ascorbic acid and dilute it with water until the mass concentration of ascorbic acid is 20g / L to obtain ascorbic acid solution;

[0080] Inhibitor preparation: Mix sodium citrate and ascorbic acid solution in equal proportions to obtain fresh-cut yam yellowing inhibitor.

[0081] In the yellowing inhibitor of fresh-cut yam prepared in this example, the mass concentration of sodium citrate is 15 g / L, and the mass concentration of ascorbic acid is 10 g / L.

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Abstract

The invention discloses a method for inhibiting yellowing of fresh-cut Chinese yam and a yellowing inhibitor. The yellowing inhibitor is an aqueous solution of sodium citrate and ascorbic acid, the mass-volume concentration of the sodium citrate is 5-15g / L, and the mass-volume concentration of the ascorbic acid is 10-30g / L. According to the yellowing inhibitor for the fresh-cut Chinese yam, the sensory quality of the fresh-cut Chinese yam can be maintained at a relatively high level, the commercial value is ensured, and the original a * value, b * value and L * value of the fresh-cut Chinese yam can be maintained. The method for preparing the yellowing inhibitor for the fresh-cut Chinese yam is simple to operate, the synergistic effect of all the components is good, the anti-yellowing ability is high, the obtained yellowing inhibitor can effectively control yellowing of the fresh-cut Chinese yam in the placing process of 22-28 DEG C, and the yield of the fresh-cut Chinese yam is improved. The problems that the nutrition, flavor and appearance quality of fresh-cut Chinese yams are affected and the commercial value of the fresh-cut Chinese yams is reduced due to the fact that the fresh-cut Chinese yams are prone to yellowing in the storage process are solved.

Description

technical field [0001] The invention relates to a method for inhibiting the yellowing of fresh-cut yams and a yellowing inhibitor, belonging to the field of fresh-keeping agents for fruits and vegetables. Background technique [0002] Yam is a kind of vegetable that is eaten with enlarged underground fleshy tubers. It also has the effects of strengthening the spleen and stomach, nourishing the lungs and kidneys. It is a vegetable with the same origin of medicine and food announced by the Ministry of Health. It is deeply loved by people, so it was developed Its fresh-cut products have broad market prospects. [0003] However, mechanical processes such as washing, peeling, and slicing will destroy the integrity of the cells and cause tissue damage, which will eventually lead to the deterioration of the quality of fresh-cut yams. For example, the phenolic substrates in yam will be oxidized under the catalytic conditions of polyphenol oxidase to form quinones, which will cause ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41
CPCA23L5/41A23V2002/00A23V2200/048A23V2250/708
Inventor 王丹赵晓燕马越郭爽
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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