65results about How to "Inhibits enzymatic browning" patented technology

The invention discloses a fresh wet surface browning inhibitor and application thereof. The inhibitor comprises the following components in percentage by weight: 0.05-0.1 percent of thiamine, 0.1-0.2 percent of L-cysteine, 0.3-0.4 percent of ascorbic acid and the balance of water. The preparation method comprises the following steps: dissolving the thiamine, L-cysteine and ascorbic acid in water at a weight ratio, and fully and uniformly mixing to obtain a finished product; and utilizing the product to control the fresh wet surface browning, and performing kneading on common or whole wheat flour, salt and the finished browning inhibitor according to the weight ratio of 100:(1-1.2):(30-32). Dual inhibition is performed aiming at enzymatic browning and non-enzymatic browning, the inhibition effect is comprehensive and complete, the nutritional quality of noodles is not influenced, and the inhibitor is simple in components and preparation process, low in production cost and suitable for industrial production and does not contain human harmful ingredients.

The invention belongs to the technical field of food processing, and in particular relates to a method for making a dried velvet bean pod. The method comprises the following steps of: (1) blanching velvet beans in a blanching liquid, after blanching is finished, taking out the velvet beans, peeling off the skins of the velvet beans when the velvet beans are hot, removing bean grains, and obtaining the velvet bean pod subjected to green killing; and (2) performing hot air drying on the velvet bean pod subjected to green killing until the water content is below 15 percent to obtain the dried velvet bean pod. The drying mode also comprises microwave drying and hot air and microwave combined drying. The technology has the advantages that after the velvet beans are blanched, enzymatic brown stain of the velvet beans can be effectively suppressed, and the toxin of the can be eliminated; after the skin is peeled off, and the bean grains are removed, the levodopa content is greatly reduced, and a product tastes delicious and is high in safety; and the dried velvet bean pod prepared by the method is regular in shape and uniform in color, has specific light fragrance of the velvet beans and tastes crisp and tender after being immersed in water.

The invention discloses a quick enzyme inactivation method and belongs to the technical field of agricultural product processing. The method comprises the following steps: performing far-infrared radiation and contact ultrasonic treatment on a material to be treated, wherein the distance between a far-infrared radiation source and the material to be treated is 5-10 cm, the far-infrared radiation power is 500-1,000 W, the peak wavelength is 5-15 microns, the contact ultrasonic power is 400-800 W, and the frequency is 20-100 kHz. According to the method, a power ultrasound process is combined with a far-infrared radiation process, the processes of quickly inactivating enzyme and effectively inhibiting enzymatic browning are performed by cavitation, mechanical and impact effects of ultrasonic waves and heat and spectrum effects of far-infrared radiation, 90% of polyphenol oxidase in the material is inactivated after the material is subjected to enzyme inactivation for 1-3 minutes, and the color difference of the material subjected to enzyme inactivation is only 0.58-1.12. The method is suitable for agricultural products such as honeysuckle unsuitable for conventional blanching, stewing or chemical enzyme inactivation.

The invention discloses two-phase aqueous extraction combined with forward osmosis condensation and extraction technology for blueberry leaf anthocyanidin. The technology comprises the following steps: (1) dried blueberry leaves are crushed, blueberry leaves and an extraction solvent are mixed for extraction, a crude extract of anthocyanidin is obtained, and a polyphenol oxidase active inhibitor is added into the crude extract; (2) polyethylene glycol and magnesium chloride are added into the crude extract prepared in the step (2), mixed extraction time is set, after balancing, a top phase anda bottom phase are separated, a two-phase aqueous extraction system is used for carrying out multitime repeat extraction of the top phase obtained by separation in order to remove sugar in the crudeextract, polyethylene glycol in the top phase is removed, and mixed liquor is obtained; (3) membrane permeation distillation and condensation is carried out for the mixed liquor in the step (2), a penetration solution is a calcium chloride solution, the volume ratio of material liquid to the penetration solution is 1:3-5, and the material liquid is the mixed liquor in the step (2); (4) an ultrafiltration method is used for clarifying the crude extract product of anthocyanidin, and a forward osmosis solution is a sodium chloride solution.

The invention provides a rhizoma dioscoreae cloudy beverage and a preparation method thereof. The beverage is prepared from, by mass, 88-94 parts of rhizoma dioscoreae pulp, 3-6 parts of purified water for drinking, 1-3 parts of white granulated sugar, 1-3 parts of trehalose, 0.1-0.25 part of D-erythorbic acid, 0.05-0.1 part of citric acid, 0.1-0.2 part of sodium carboxymethyl cellulose and 0.05-0.15 part of xanthan gum. The rhizoma dioscoreae pulp is prepared by peeling, slicing, color protecting, ageing and pulping of fresh rhizoma dioscoreae. The preparation method includes steps of mixing, homogenizing, filling, sterilizing and cooling. By the preparation method, a production process of the rhizoma dioscoreae cloudy beverage can be simplified, production cost is reduced, nutrients and flavor of rhizoma dioscoreae can be retained to the greatest extent, and white color, tender taste and high stability of products are realized.

The invention relates to a preparation process of squeezed apple juice and belongs to the technical field of foods and beverages. A crushing and pulping, and steam enzyme inactivation integrated coupling technology is adopted; after pulping and enzyme inactivation are carried out, ultra-fast cooling can be immediately carried out; vacuum cooling and frozen saline water conducting cooling are coupled; in a whole technological process, technological parameters are strictly controlled and the quality of apples is protected to the greatest extent; the heat acting temperature is reduced and the heat acting time is shortened; the enzyme inactivation effect is extremely good; and original color and luster, flavor and nutrients of the apples are kept. The preparation process can be realized through the following aspects that quality control, crushing and pulping and steam enzyme inactivation on the apples are coupled; and the ultra-fast cooling, superfine crushing, blending and homogenization, sterilization and rapid cooling, and sterile filling are carried out. The squeezed apple juice produced by the preparation process inhibits enzymatic browning to the greatest extent through utilizing a physical method and the original flavor, mouth feel and nutrients of the fresh apples are kept; and pigments, essence, preservatives and the like are not added, so that the high-quality squeezed apple juice can be obtained.

The invention relates to a processing method of a granny smith apple juice. The method is characterized in that polyphenol enzyme activity is reduced by pretreatment such as blanching; nitrogen is filled during a squeezing process, so that a juice is isolated from the oxygen as much as possible before enzymolysis, and a browning reaction is inhibited; pectase is added for enzymolysis so as to enhance clarity; pH value is reduced by the action of ascorbic acid and malic acid; and the color value of the juice is improved by ion-exchange fiber adsorption.

The invention relates to a novel fruit-pulping process. Fruits are properly preprocessed (washed, peeled, pitted or softened by heat), directly put into an improved mono pump with an enlarged feed inlet and a tapered feed cavity, crushed and fed, the crushed fruit material rapidly enters a pipe type high-temperature enzyme-inactivating sterilizer for rapid enzyme inactivation, and is rapidly cooled, the fruit material passes through a pipeline type high-speed shearing machine and a pipeline filter, and thereby raw pulp is produced. The technical process completely adopts a closed pipeline type flow, the structure is compact, the whole flow takes less than ten minutes, consequently, the color of the pulp can be prevented from becoming brown, and the quality of the pulp can be increased.

The invention discloses an apple juice processing method for suppressing enzymatic browning. The apple juice processing method comprises the following steps: adding 0.002 to 0.008 g / ml of beta-cyclodextrin into apple juice, putting the mixture into an ultrasonic treatment kettle, and performing ultrasonic treatment at the ultrasonic power density of 40 to 100 W / cm2 for 5 to 20 min. According to the processing method, the activity of enzyme can be passivated under relatively lower temperature to suppress the enzymatic browning and avoid the influence caused by thermal processing on the physical and chemical properties of the apple juice, so that the nutritional components and the sensory quality of the apple juice can be better retained.

The invention relates to a making process of a freshly squeezed pear juice, and belongs to the technical field of foods and beverages. A breaking pulping and steam enzyme inactivation integrated coupling technology is adopted, ultra fast cooling is conducted immediately after pulping and enzyme inactivation are conducted, that is to say, the method of coupling vacuum cooling and chilled brine conduction cooling is adopted, in the whole process, the process parameters are strictly controlled, the quality of the pear raw materials is protected to the maximum extent, the heat effect temperature is decreased, the heat effect time is shortened, the enzyme inactivation effect is excellent, and the original color, flavor and nutrition of pears are reserved. The making process is achieved through the following aspects of control over pear raw material quality, cleaning and kernel removing, braking pulping and steam enzyme inactivation coupling, ultra fast cooling, filtering separation, ultra-fine grinding, blending and homogenization, sterilization and sterile filling. NFC pear juice produced through the making process inhibits enzymatic browning to the maximum extent by means of a physical method, the original color, flavor and nutrition of the pears are reserved, no pigment or flavor or preservative or the like is added, and the high-quality freshly squeezed pear juice can be obtained.

The invention relates to a technology for preparing clear concentrated apple juice, and belongs to the technical field of food and beverages. The smashing-pulping and steam-enzyme-deactivation integrally-coupling technology is adopted, and ultrafast cooling is carried out immediately after pulping and enzyme deactivation; in other words, vacuum cooling and frozen-saline-water conductive cooling are coupled, technological parameters are strictly controlled in the whole technological process, the quality of raw apple materials is protected to the maximum degree, the thermal reaction temperature is reduced, the thermal reaction time is shortened, the enzyme deactivation effect is quite good, and the original color, the original flavor and the original nutrients of apples are reserved. The technology includes the following steps of raw-apple-material quality control, smashing pulping and steam-enzyme-deactivation coupling, ultrafast cooling, filtering, separating, ultrafine smashing, enzymolysis, ultrafiltration, multi-effect low-temperature concentration, pasteurization and sterile filling. According to the preparing technology, the working procedures such as resin adsorption decoloring are omitted, enzymatic browning is avoided greatly, and the high-quality clear concentrated apple juice can be obtained.

The invention discloses a production process of colocasia esculenta starch. The process includes: 1) taking colocasia esculenta and conducting peeling, and smashing the peeled colocasia esculenta into a colocasia esculenta slurry; 2) adding a color protecting liquid into the colocasia esculenta slurry, adjusting the pH value of the mixed slurry to 8.5-10, performing standing for 50-100min, carrying out squeezing and filtering, and collecting the filtrate and filter residue for standby use; 3) rinsing the filter residue by clear water, collecting the lotion, and combining the lotion with the filtrate to obtain a starch primary pulp; and 4) sieving the starch primary pulp by a sieve of 80-260 meshes, and conducting centrifugation and separation to obtain starch milk, and performing drying, thus obtaining the colocasia esculenta starch. Compared with the prior art, the process provided by the invention has the advantages of simplicity, short time and high extraction rate. The prepared colocasia esculenta starch has pure white and delicate appearance, and the prepared food has faint scent, is soft and moist, and is refreshing and smooth in taste.

The invention discloses making equipment of a dried Gong pear slice. The equipment includes a box body, the box body is equipped with an atomization chamber, a permeation chamber and a drying chamberfrom the head to the tail in order. The atomization chamber is communicated with the permeation chamber, the permeation chamber and the drying chamber are separated by a liftable baffle plate, and theatomization chamber is provided with a feed inlet and pipelines for introducing atomization liquid. The drying chamber is connected to a vacuum pump, and is equipped with an openable and closeable discharge port, and the inner wall of the drying chamber is provided with a cooling pipeline and a far-infrared electric heater. The three chambers in the box body are all equipped with conveying mesh belts. The outer side wall of the box body is equipped with a control plate and two motors driving the conveying mesh belts to move. The control plate is in electric connection with the two motors, anda switch in electrical connection with the far-infrared electric heater is disposed outside the box body. The equipment provided by the invention can perform physical and chemical color protection onthe Gong pear slice during preparation of the dried Gong pear slice, and the dried Gong pear slice has good color.

The invention discloses a processing technique for carrot. The processing technique comprises the following steps of: peeling the carrot; burning the carrot in water with the temperature of 85-88DEG C for 88-150s; placing the carrot in normal-temperature water to reduce the temperature of the carrot to be normal temperature; placing the carrot cooled by the normal-temperature water in an ice water solution containing phytic acid and soaking the carrot for over 5 minutes; and quickly freezing the carrot to obtain a finished product. According to the processing technique for the carrot disclosed by the invention, the mouthfeeling of the diced carrot can be effectively maintained, the oxidative stain of the carrot can be effectively prevented and the simpleness in operation is realized.

The invention relates to a preparation process of freshly squeezed honey peach juice and belongs to the technical field of food and beverage. Breaking pulping and steam enzyme deactivation coupling technologies are adopted, ultra-fast cooling is immediately carried out after pulping and enzyme deactivation are carried out, namely vacuum cooling and chilled brine conduction cooling are coupled, technological parameters are strictly controlled in the whole technological process, the quality of raw materials is protected to the utmost extent, heat action temperature is lowered, heat action time is shortened, enzyme deactivation effect is excellent, and the original colour, luster, flavour and nutrition of honey peach are reserved. The preparation process of the freshly squeezed honey peach juice is realized by the following steps: controlling the quality of the honey peach raw material, cleaning, enucleating, breaking, pulping, carrying out steam enzyme deactivation coupling, carrying out ultra fast cooling, filtering, carrying out superfine grinding, blending and homogenizing, sterilizing, and carrying out aseptic filling. NFC (not from concentrate) freshly squeezed honey peach juice produced by adopting the preparation process has the advantages that a physical method is utilized for inhibiting enzymatic browning to the utmost extent, the original colour, fragrance, taste and nutrition of the honey peach are kept, pigment, essence, preservative and the like are not added, and high-quality freshly squeezed honey peach juice can be obtained.

The invention discloses a fruit and vegetable juice processing method capable of inhibiting enzymatic browning. The method includes the steps that 0.2-0.8 g / ml fructosan, 0.004-0.008 g / ml hesperidin and a 0.05-0.1 g / ml neuraminidase inhibitor are added into fruit and vegetable juice, the fruit and vegetable juice is put into an ultrasonic treatment kettle, ultrasonic treatment is carried out for 5-20 min at the ultrasonic power density of 40-100 W / cm<2>, static treatment is carried out for 10-15 minutes after ultrasonic treatment is stopped, and deoxidization sealing is rapidly carried out. Bymeans of the method, the enzymatic activity can be passivated at a low temperature, and enzymatic browning is inhibited; besides, the influence of thermal processing on the physical and chemical properties of the fruit and vegetable juice is avoided, and thus the nutritional ingredients and sensory quality of the fruit and vegetable juice are better maintained.

The invention belongs to the field of edible fungus fresh keeping, and particularly relates to a needle mushroom fresh-keeping agent and a preparation method thereof. The needle mushroom fresh-keepingagent is prepared from the following raw materials in parts by weight: 3 to 6 parts of folium artemisiae argyi, 10 to 15 parts of yellow cinnamon leaves, 3 to 6 parts of lotus leaves, 6 to 10 parts of fructus chebulae, 3 to 6 parts of rhizoma polygoni cuspidati, 3 to 6 parts of radix paeoniae rubra, 2 to 4 parts of rhizoma anemarrhenae, 3 to 6 parts of green tea, 6 to 10 parts of radix arnebiae seu lithospermi, 3 to 6 parts of herba andrographitis, 8 to 12 parts of Ilex pur-purea buds, 3 to 6 parts of herba arabidopsis thalianae, and 2 to 4 parts of pears. The raw materials are classified into three types according to the effect of raw materials and are extracted by separately utilizing a water decoction extraction method, a methanol extraction method, and an ethanol reflux method, and then the obtained extraction solutions are mixed and fermented, thus obtaining the needle mushroom fresh-keeping agent. By adopting the needle mushroom fresh-keeping agent provided by the invention, the growth proliferation of microorganisms can be inhibited, the breathing and metabolism effect of the needle mushrooms can be alleviated, the needle mushrooms can be effectively kept fresh, and the fresh-keeping period can be 40 days or more; and moreover, the needle mushroom fresh-keeping agent is wide in raw material source, simple in preparation method and low in cost.

The present invention discloses a chestnut processing method which comprises the following steps: (1) pretreating chestnut: successively carrying out water bath treating, low temperature storing, proper temperature sugar converting, cut treating, flavor enhancing, perfuming and enzyme inactivation treating, and then shelling the chestnuts to obtain chestnut kernels; (2) pulping chestnut kernels: successively soaking, crushing, pulping, and liquid and residue separating to obtain chestnut kernel clear liquid and slurry; (3) carrying out fine filtering of clear liquid; (4) blending clear liquid to obtain mellow and fragrant chestnut kernel turbid juice beverage and / or microfiltrated chestnut kernel turbid juice beverage and / or ultrafiltrated chestnut kernel clarified juice beverage; and (5) boiling slurry into sauce: carrying out sugar blending, first boiling, sauce blending, sauce boiling, filling and sterilizing of the slurry to be blended to obtain chestnut sauce. Using the chestnut processing method to treat a same batch of chestnut kernel raw materials, two or more than two chestnut products can be prepared orderly in large-scale production.

The invention discloses a processing method of instant original-taste yam chips. The method includes the steps of cleaning yam as raw materials, deactivating enzymes through microwaves, peeling the yam and removing spots, slicing the yam, freezing the yam at a low temperature, conducting microwave cooking and blast drying till the moisture content ranges from 4% to 10%, and obtaining the yam chips. The product made through the method is high in nutrient keeping rate, plump in form, free of burns, crispy in taste, easy to digest, long in shelf life, convenient to carry and capable of being eaten by eaters any time any place; the product is free of any additives and has the advantages of being natural, healthy, safe and the like; the making method is easy to operate, healthy, environmentally friendly, low in operation cost, high in energy utilization rate, beneficial for promoting deep yam processing and capable of improving additional value of yam.

The invention provides a rapid extraction method of radix aconite lateralis preparata total alkaloids. The method comprises the steps that 1, pulping is conducted on cleaned fresh radix aconite lateralis preparata through a total alkaloid extracting solution, slurry-residue separation is conducted, pulping is repeatedly conducted on coarse residues, and residues and slurry are obtained; 2, solid-liquid separation is conducted on the slurry obtained in the first step, and starch and clear liquid are obtained; 3, the starch obtained in the second step and the residues obtained in the first step are cleaned through clean water for multiple times, dehydration is conducted, and cleaning fluid is obtained; 4, part clear liquid obtained through separation in the second step and the cleaning fluid obtained in the third step are combined and serve as the total alkaloid extracting solution for reutilization by returning to the first step; 5, protein is removed for the residual obtained clear liquid, and pH is regulated; 6, the clear liquid regulating the pH in the fifth step is used for a macroporous resin column, purification is conducted through distilled water, elution is conducted through ethyl alcohol, and after solvent is distilled through eluant, the radix aconite lateralis preparata total alkaloids are obtained. According the rapid extraction method of the radix aconite lateralis preparata total alkaloids, dosage of the extracting solution is saved, and the extracting time is shortened.

The invention discloses a composite chitosan application for medical use, wherein the chitosan application comprises a non-woven fabric backings and a gel inner layer; the chitosan application is characterized in that the gel inner layer is prepared by a method comprising the following steps: (1) dissolving chitosan in a glacial acetic acid solution which is 1% in mass concentration so as to obtain a chitosan solution that the mass concentration of the chitosan is 5-10%; (2) adding a gel, a pelvetia silquosa extract, a spirulina extract and vitamin C to the chitosan solution, standing by at 4 DEG C for 12-16h and uniformly stirring; and (3) heating to 37-40 DEG C, preserving heat for 30-40min and coating an obtained mixture on an outer layer by virtue of a coating machine so as to obtain the gel inner layer. The chitosan application disclosed by the invention is antibacterial, moisture-preserving and non-adhesive; and the chitosan application is free from any toxic or side effect, and is capable of promoting the rapid healing of wound tissues and relieving the formation of scars.

The invention discloses a method for preserving agaricus bisporus by combining vacuum pre-cooling and high-pressure carbon dioxide treatment. The method comprises the following steps that ethanol fumigation is carried out on the agaricus bisporus, and then vacuum pre-cooling is carried out so as to obtain pretreated agaricus bisporus; potato starch, cassava starch, nano silicon dioxide, Tween-60,calcium chloride, a composite traditional Chinese medicine ethanol extract, coptidis rhizoma alkaloid, plant essential oil, Chinese yam polysaccharide, lentinan iron, epsilon-polylysine, nisin, beta-aminobutyric acid, a zinc complex and allyl isothiocyanate and water are uniformly mixed, are subjected to gelatinization and then microwave treatment and are cooled so as to obtain a compound preservative film solution; and the compound preservative film solution is sprayed onto the surface of the pretreated agaricus bisporus, and after drying is carried out, high-pressure carbon dioxide treatmentis carried out. The method for preserving the agaricus bisporus by combining vacuum pre-cooling and high-pressure carbon dioxide treatment has the advantages that the moisture and the color and luster of the agaricus bisporus can be well maintained, and the preservation period of the agaricus bisporus can be prolonged to be 16 days or above.

The invention relates to a processing method of barley leaf, konjac and coix seed powder. The processing method is characterized in that short-time fixation is conducted with high temperature stream for passivating the activities of polyphenol oxidase and peroxidase, thereby inhibiting occurrence of enzymatic browning, preventing color distortion and oxidation, optimizing flavor and improving thepermeability of the tissue cells of barley grass; and different temperatures and wind speeds are set for each stage in a drying process, thereby achieving the effects of conducting drying uniformly and reducing browning and nutrient loss. The nutritional powder prepared by the processing method contains rich protein and dietary fibers and relatively low fat content and sodium element content, canmeet the demand of a human body on nutrients, conforms to the health concepts of people pursuing food containing high protein, high dietary fibers, low fat and low sodium and has higher nutritional value.

The invention relates to the technical field of food processing, in particular to a brewing method for banana-flavored craft beer. The method of the invention comprises the following steps: (1) wort preparation; (2) wort sterilization; (3) banana pulping; (4) banana pulp preparation; (5) banana pulp sterilization; (6) wort canning and inoculation; and (7) banana pulp fed-batch fermentation. The banana-flavored craft beer prepared by the brewing method of the invention not only has the original aroma and nutrition of beer, but also retains the nutritional value and flavor of bananas. Compared with traditional beer, the banana-flavored craft beer has relatively rich and unique product functions and flavor, can meet different needs of consumers, further enriches and expands the types of beer,and has broad development prospects.

The invention discloses candied fruit peels of dragon fruits and a processing method of the candied fruit peels, which belong to the technical field of food processing. The processing method comprises the following steps: 1) selection of materials and washing: selecting fresh and healthy dragon fruits, washing the dragon fruits and separating peels from pulp; 2) slicing: cutting the peels into a slice shape; 3) removal of astringency: blanching the peels into mixed solution of saline water and citric acid for 5-8min; 4) color protection and hardening: soaking the peels of the dragon fruits after removal of astringency into color protection liquid for 10-30s and then soaking the peels into hardening liquid for 0.5-1h; 5) seasoning: performing once seasoning and secondary seasoning; 6) drying: drying the seasoned candied fruit peel at the temperature of 40-60 DEG C until the water content is 15%-18%; 7) spraying of a gel coat: soaking the cooled candied fruit peels into gel solution for 1-2min, taking the candied fruit peels out and airing. The candied fruit peels are low in browning rate and good in taste and also has a certain medicinal value.

The present invention discloses a day lily anoxic drying method. The day lily anoxic drying method comprises the following steps: raw material selecting, compound enzyme solution preparing, mixed enzymatic hydrolyzing, sealing and storing, ozonated water soaking, river sand covering, anoxic drying, etc. The provided day lily anoxic drying method is beneficial to adjusting the color and luster of the surface of the day lily, can remove the green color on the surface of the day lily, obtains the day lily presenting yellow surface, and enables the day lily to be more beautiful in color and higherin nutritional quality.

The invention discloses a fermentation preservation method for Sanhua plum blanks. The method comprises the following steps: selecting fresh Sanhua plums, adding water, glucose, sodium chloride, sorbic acid and natamycin into a fermentation tank, further adding a hardening agent, a complex color protection agent of disodium stannous citrate, sodium erythorbate and phytic acid, inoculating lactobacillus plantarum, lactobacillus casei and leuconostoc mesenteroides, finally putting cleaned and drained Sanhua plums into the mixture, and performing sealed normal-temperature fermentation. Due to addition of the hardening agent, the complex color protection agent and complex probiotics which are scientifically proportioned into a Sanhua plum fermentation liquid, problems that in a conventional Sanhua plum blank preservation process, the content of salts is high, sulfur residues exceed standards, the content of anthocyanin is low, colors and flavor are poor, fermented fruit blanks are low in hardness, and the like, can be solved. The fermented Sanhua plum blanks made by using the method are high in anthocyanin content, purple and red in color, full in fruit shape, moderate in hardness, unique in flavor and high in nutrition value and have certain commercial value.

The invention discloses a color-retention and fresh-keeping method for chuanmingshen viloaceum. The color-retention and fresh-keeping method for the chuanmingshen viloaceum comprises the following steps that cleaning and peeling are conducted on the chuanmingshen viloaceum which is dug freshly; the chuanmingshen viloaceum after being peeled is put in color retention and film solution and is soaked for 10 to 30 min, and then the chuanmingshen viloaceum is cut into sections; the sectioned chuanmingshen viloaceum is cleaned by clear water and then is steamed in a steamer for 5 to 8 min, and natural cooling is conducted; cold storage is conducted on the cooled chuanmingshen viloaceum at the temperature of 2 to 6 DEG C after the chuanmingshen viloaceum is loaded into vacuumizing bags. According to the color-retention and fresh-keeping method for the chuanmingshen viloaceum, an enzymolysis system in the chuanmingshen viloaceum is damaged through soaking of the color retention and film solution and high-temperature steaming, an enzymatic reaction is removed, at the same time, the brown staining effect of a non-enzymatic reaction is reduced by adjusting the components of the color retention and film solution, and a better color retention and fresh-keeping effect is achieved.

The invention provides a tuber steudnerae henryanae color protective agent, a canned ready-to-eat soft-package tuber steudnerae henryanae can and a processing method thereof. The processing method includes: placing peeled tuber steudnerae henryanae in a primary color protective solution for dipping treatment prior to placing in a secondary color protective solution for dipping treatment after leaching, and then performing vacuum and sterilization treatment, wherein the primary color protective solution is formed by adding water to a primary color protective agent, and the primary color protective agent is prepared from, by weight, 0.005-0.025 parts of disodium ethylenediamine tetraacetic acid, 0.2-0.5 part of phytic acid and 0.1-0.5 part of ascorbic acid; the secondary color protective solution is formed by adding water to a secondary color protective agent, and the secondary color protective agent is prepared from, by weight, 0.05-0.6 part of calcium chloride, 0.1-0.5 part of citric acid, 0.1-0.5 part of acetic acid, 0.01-0.05 part of sodium deoxyacetate and 10-15 parts of xylitol. By the arrangement, enzymatic browning and non-enzymatic browning in the process of processing can be inhibited, and the sensory quality of the tuber steudnerae henryanae products is improved.