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Brown inhibitor for cutted fresh vegetable and its application

An inhibitor and browning technology, applied in application, fruit and vegetable preservation, food preservation, etc., can solve problems such as browning and quality degradation, prevent substrate oxidation, change the environment of enzyme action, and inhibit the activity of polyphenol oxidase. Effect

Inactive Publication Date: 2006-07-05
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Lotus roots, yams, potatoes, mushrooms, sweet potatoes and artemisia are important vegetable types, all of which will brown quickly after cutting, resulting in a decrease in quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the effect of fresh-cut lotus root inhibiting browning

[0027] Take 1.5g of cysteine, 2g of zinc acetate, 3g of citric acid, and 2g of calcium chloride, dissolve them fully in a small amount of clean water and mix well, add clean water to 1000g, stir well, and set aside.

[0028] Soak the newly harvested lotus root in clean water and gently scrub with a soft cloth to remove the sludge, then rinse it with clean water. After taking it out, cut off the lotus root joints with a stainless steel knife, remove the pedicle and skin of the lotus root, wash it with clean water, and then cut the lotus root joints into 0.3-0.4 cm slices.

[0029] Immediately put the washed and cut fresh-cut lotus root slices into the browning inhibitor solution, keep soaking evenly, take them out after 8 minutes, drain, and use clean water as a control (CK). The processed fresh-cut lotus root slices were packed into fresh-keeping bags and closed, and stored at 4-5°C for 12 days. Br...

Embodiment 2

[0034] Take 1.5g of cysteine, 1.5g of zinc acetate, 2g of citric acid, and 3g of calcium chloride respectively, fully dissolve them with a small amount of clean water and mix well, add clean water to 1000g, stir well, and set aside.

[0035] Freshly harvested sweet potatoes are soaked in clean water, gently scrubbed with a soft cloth to remove sludge, and then rinsed with clean water. After taking it out, peel it with a stainless steel knife and cut it into thin slices of 0.4-0.5 cm.

[0036] Put the sliced ​​fresh-cut sweet potato slices into the browning inhibitor solution immediately, keep soaking evenly, take it out after 15 minutes, drain, and treat with water as a control (CK). The processed fresh-cut lotus root slices were respectively packed into fresh-keeping bags, placed in a 4-5°C lower mouth, and stored for 12 days. Browning degree (BD) and PPO activity of fresh-cut sweet potatoes were measured regularly.

[0037] The results in Table 2 showed that the degree of ...

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PUM

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Abstract

A browning inhibitor for the cut fresh vegetable is prepared from cysteine, acetic acid, citric acid, calcium chloride and water. It is applied through washing and cutting fresh vegetable, immersing the solution of said browning inhibitor for 8-15 min, packing and storing at 4-5 deg.C for more than 12 days.

Description

a technical field [0001] The invention discloses a preparation and application of a browning inhibitor for fresh-cut vegetables, which belongs to the production technology of fresh-cut root vegetables, and is specially used for browning control in the production of fresh-cut root vegetables. Two technical background [0002] Vegetables are rich in minerals, vitamins, carbohydrates and other nutrients. They are non-staple foods necessary for people's lives. In recent years, vegetables have become more and more important in the adjustment of agricultural structure, industrialization of agriculture, construction of industrial chains and sustainable development of agriculture. It has become a pillar industry for increasing agricultural efficiency, increasing farmers' income and stabilizing rural areas. Vegetables are fresh agricultural products with obvious seasonality. Due to the lack or imperfection of vegetable preservation processing and circulation technology and equipment...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/157
Inventor 郁志芳陆兆新康若袆
Owner NANJING AGRICULTURAL UNIVERSITY
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