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Freezing-inhibiting and sweet potato enzyme-regulating browning promoting method

A technology of frozen conditioning and sweet potato slices, which is applied in food preparation, food science, food preservation, etc. It can solve the problems of no research on browning of food materials, and achieve the effects of no safety hazard, quality maintenance, and extended storage period

Inactive Publication Date: 2005-09-28
NINGBO HAITONG FOOD SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

T.P.Labuza et al. studied these Maillard reaction intermediates (Maillardreation products inhibit apple polyphenoloxidase. FoodChemistry, 1995, 53:267-273), and found that some Maillard reaction intermediates have the ability to inhibit polyphenol oxidase in apples. effects, although their effect on browning of specific food materials has not been studied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Inhibition of enzymatic browning of frozen sweet potato slices by the Maillard reaction product formed by L-cysteine ​​and glucose

[0017] Preparation of color protection solution: add equal volume (about 50ml) of 0.5mol / L L-cysteine ​​solution and 0.5mol / L glucose solution to react in the container, the reaction conditions are: temperature 90°C, reaction The reaction time is 6 hours, and the reaction pH is 7.0. After the reaction is completed, the reaction solution is rapidly cooled to room temperature, that is, the Maillard reaction is terminated, and the original solution of the Maillard reaction product is obtained. The color protection solution of the present invention is obtained by diluting the stock solution of the Maillard reaction product 25 times.

[0018] Wash 1 kg of fresh sweet potato (No. 18 detoxified Xushu), peel it, and slice it (about 4mm), then blanch it in boiling water for 15 seconds, put it in 4L color protection solution after cooling...

Embodiment 2

[0019] Example 2: Inhibition of enzymatic browning of frozen sweet potato slices by the Maillard reaction product formed by histidine and glucose

[0020]The Maillard reaction uses histidine and glucose as raw materials, and the preparation of the color protection solution: add equal volumes (about 50ml) of 0.4mol / L histidine solution and 0.6mol / L glucose solution in the container for reaction , the reaction conditions are: temperature 90°C, reaction time 5h, reaction pH 5.0, after the reaction is completed, the reaction solution is rapidly cooled to room temperature, that is, the Maillard reaction is terminated, and the original solution of the Maillard reaction product is obtained. The color protection solution of the present invention is obtained by diluting the stock solution of the Maillard reaction product 25 times. All the other conditions are with embodiment 1.

Embodiment 3

[0021] Embodiment 3: the Maillard reaction product that lysine and glucose forms is to frozen sweet potato chip enzymatic browning inhibition Maillard reaction adopts raw material to be lysine and glucose, the preparation of color-protecting solution: add equal volume ( About 50ml) of 0.6mol / L histidine solution and 0.4mol / L glucose solution are reacted in a container, the reaction conditions are: temperature 85°C, reaction time 4h, reaction pH 3.0, after the reaction is completed, make the reaction solution Rapidly cooling to room temperature also stops the Maillard reaction, that is, obtains the stock solution of the Maillard reaction product. The color protection solution of the present invention is obtained by diluting the stock solution of the Maillard reaction product 25 times. All the other conditions are with embodiment 1.

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Abstract

The present invention belongs to the field of fruit and vegetable processing technology, and aims at solving the browning problem during producing freeze stored sweet potato chip. The freeze stored sweet potato chip producing process includes the following main steps: 1) sorting sweet potato material, washing and slicing into 4 mm thick chips; 2) scalding the chip at 100 deg.c for 15 sec; and freezing; 3) soaking the frozen chip at 25 deg.c for 30 mm to protect color; 4) amending the chip through vacuum penetration at vacuum of 0.08-0.10 MPa for 30 min, freezing to -18 deg.c fast and packing; and 5) cold storing at low temperature from -28 deg.c to -18 deg.c. Thus produced sweet potato chip has good color, no browning, long storing period and other features.

Description

technical field [0001] A method for inhibiting enzymatic browning of frozen-conditioned sweet potato slices, the invention belongs to the technical field of fruit and vegetable processing, and relates to frozen storage of fruits and vegetables. Background technique [0002] Fruit and vegetable browning can be divided into enzymatic browning and non-enzymatic browning. The browning of sweet potatoes after crushing is mainly due to the oxidation of phenolic substances to form quinones under the action of phenol oxidase (Si Xuezhi, Li Jianwei, Liuqin. Research on preventing browning of sweet potatoes after crushing and improving starch whiteness . Zhengzhou Grain Institute Journal, 1997, 18 (4) 37-40.), so it belongs to enzymatic browning. Under normal conditions, the distribution of phenolic substances and phenoloxidase in sweet potatoes has a fairly strict localization (ie, regional). Distributed on the periphery of the cell membrane and cytoplasm and isolated, that is, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3454A23L3/36A23L19/12
Inventor 孙金才张慜杜卫华李淑媛单良
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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