A method for preventing browning and preserving green color of frozen vegetables

By blanching in weakly alkaline electrolyzed water and soaking in endogenous peroxidase inhibitors, the problem of enzymatic browning in frozen green vegetables during storage is solved, preserving their color and meeting the needs of food safety and green transformation.

CN122439732APending Publication Date: 2026-07-24NINGBO ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
NINGBO ACAD OF AGRI SCI
Filing Date
2026-03-16
Publication Date
2026-07-24

AI Technical Summary

Technical Problem

Frozen green vegetables are prone to yellowing or browning during storage due to enzymatic browning and chlorophyll degradation, resulting in economic losses. Furthermore, the use of chemical greening agents does not meet the requirements of food safety and green transformation.

Method used

The dual synergistic effect of blanching with weakly alkaline electrolyzed water and soaking with endogenous peroxidase inhibitors is used to deactivate peroxidase activity and utilize the natural inhibitors of the vegetables themselves to prevent enzymatic browning.

Benefits of technology

It effectively inhibits the activity of peroxidase in frozen vegetables, maintains the color and quality of green vegetables, conforms to the concept of green health, and reduces the use of chemical greening agents.

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Abstract

The present application belongs to the technical field of frozen vegetable processing, and specifically provides a green-protecting and browning-preventing method for frozen vegetables, which comprises the following steps: washing fresh vegetables after cutting or without cutting; blanching the washed vegetables in weak alkaline electrolytic water, cooling the blanched vegetables, soaking the cooled vegetables in a color-protecting soaking solution, then draining, quick-freezing, sub-packaging, and finally freezing and storing. The green-protecting and browning-preventing method has the dual synergistic effect of weak alkaline electrolytic water blanching and endogenous peroxidase inhibitor soaking color protection, thereby improving the stability of chlorophyll, inhibiting the activity of residual peroxidase, and inhibiting the enzymatic browning of frozen vegetables, so that the color quality of green vegetables can be maintained during long-term freezing and storage, which meets the green and healthy concept and is easy to popularize and apply.
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Citation Information

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