Method for retarding yellowing of fresh peeled water chestnuts and prolonging storage period of fresh peeled water chestnuts
By soaking fresh peeled water chestnuts in a 2,3-dimethyl-5-phytanylquinoline aqueous solution and combining it with distilled water and ozone treatment, the yellowing problem of fresh peeled water chestnuts was solved, achieving a balance between long-term storage period and food safety.
CN120604796APending Publication Date: 2025-09-09HUBEI NORMAL UNIV
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Patent Information
- Application Number
- CN202511072785.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-01
- Publication Date
- 2025-09-09
AI Technical Summary
Technical Problem
It is difficult to effectively inhibit the yellowing of fresh peeled water chestnuts with existing technologies without causing food safety problems and reducing eating quality.
Method used
Freshly peeled water chestnuts were soaked in a 2,3-dimethyl-5-phytanylquinoline aqueous solution, sterilized with distilled water and ozone for 30 minutes and stored at 1-4°C.
Benefits of technology
It significantly extends the storage period of fresh peeled water chestnuts, and the yellowing inhibition effect reaches more than 24 days. It is simple to operate, low in cost and has no food safety risk.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention discloses a method for retarding yellowing of fresh peeled water chestnuts and prolonging the storage period of the fresh peeled water chestnuts. The method comprises the following steps: (1) cleaning the water chestnuts, and peeling the cleaned water chestnuts; and (2) soaking the fresh peeled water chestnuts obtained in the step (1) in distilled water, sterilizing and disinfecting, taking out and draining, soaking in a 0.1% or more 2, 3-dimethyl-5-phytyl quinoline aqueous solution for 30 minutes, taking out and draining, and storing at 1-4 DEG C. According to the method, the technical operation is simple, and only 0.1% or more of 2, 3-dimethyl-5-phytyl quinoline aqueous solution needs to be used for soaking for 30 minutes; the 2, 3-dimethyl-5-phytyl quinoline has no toxicity and no residue, and does not cause food safety problems; raw material consumption is low, and cost is low; the method has a very good effect and can delay yellowing of the fresh-cut water chestnuts for 24 days or more.
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