32results about How to "Inhibits polyphenol oxidase activity" patented technology

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.

The invention relates to a high-oxygen fresh-keeping method of fresh-cut apples. The method comprises the following steps: (1) treating unbroken apples at a low temperature and under a continuous high-oxygen concentration condition; (2) taking out the apples and cutting the apples so as to obtain apple blocks; and (3) performing color-protecting and coating treatment on the apple blocks by a color-protecting agent and a coating agent, then performing air-filling packaging and sterilization on the apple blocks, and finally, refrigerating. According to the method, the unbroken apples are subjected to the continuous high-oxygen treatment at a low temperature and then are cut, and the growth of bacteria and fungi can be inhibited under the high-oxygen condition, so that the decomposition of fruits and vegetables during the storage is alleviated, the respiratory action and the ethylene synthesis of fruits and vegetables are relieved, the tissue browning of fruits and vegetables is slowed down, and substances with peculiar smells, such as acetaldehyde and ethanol, are decreased. Thus, the storage quality of fruits and vegetables is effectively improved. The effects of the method provided by the invention are obviously superior to the treatment effects of a method in which the refrigeration and the cutting of apples are separately performed.

The invention relates to a method for preserving cut apple for an ultra-long time by conditioning air. The method comprises the following steps: (1) cutting complete apples into blocks; (2) protecting colour of the apple blocks by using a colour protecting agent and coating films on the apple blocks by using a film coating agent; (3) draining the apple blocks and then processing the apple blocks in a continuous high-oxygen-concentration condition; and (4) carrying out gas packing the processed apple blocks, sterilizing the apple blocks and finally refrigerating the apple blocks, wherein all the operations are carried out at 0-5 DEG C. According to the method, the apples are cut at a low temperature and then processed under a high-oxygen-concentration condition; compared with the process of only refrigerating cut apples, the method provided by the invention has the advantages that the preservation period of the cut apple can be prolonged much longer, and due to the high oxygen concentration, the growth of some bacterium and funguses can be suppressed, the rottenness of the fruits and vegetables in preservation can be reduced, the respiration effect and ethylene synthesis of the fruits and vegetables can be reduced, the tissue brown stain can be slowed and the generation of substances with peculiar smells such as acetaldehyde and ethanol and the like can be reduced, so that the quality of the fruits and vegetables in preservation can be improved.

The invention relates to the technical field of fruit and vegetable preservation and in particular relates to a pleurotus nebrodensis preservation method. The method comprises the following steps: performing reduced pressure treatment on the harvested fresh pleurotus nebrodensis, and fumigating the pleurotus nebrodensis by adopting plant essential oil; filling nitrogen, and performing sealed treatment, and finally, taking out the pleurotus nebrodensis, packaging by adopting a preservative film, binding the bag opening, and storing under the condition of 0-1 DEG C until the storage period is ended. According to the method disclosed by the invention, the possibility of rot can be reduced due to use of the plant essential oil, the commodity rate is improved, and the plant essential oil comes from the essential oil extracted from natural plants and has incomparable safety advantage which cannot be achieved by chemically synthetic preservatives.

The invention provides a processing method of a dehydrated lindera glauca chilli sauce. The method comprises the following steps: (1) preparing a fermented chilli sauce; (2) preparing fresh lindera glauca raw material; (3) mixing and protecting color; (4) quick-freezing; (5) vacuum freeze-drying, namely quickly putting the quick-frozen lindera glauca chilli sauce in a vacuum freeze-drying apparatus, quickly reducing the vacuum degree in the apparatus to 50pa and starting heating drying on the lindera glauca chilli sauce until the moisture content of the raw sauce is lower than 3%, thereby obtaining the dehydrated lindera glauca chilli sauce. The processing method of the dehydrated lindera glauca chilli sauce is capable of solving the problems of inconvenient preservation, browning and the like of lindera glauca and chilli in the chilli sauce and overcoming the defects of drying the lindera glauca in the sun and by freezing; the prepared dehydrated chilli sauce and lindera glauca have original colors, fragrances and tastes, respectively, and great damage of nutritional ingredients is prevented, and the dehydrated lindera glauca chilli sauce is good in quality and up to the national related food sanitation quality standards; besides, the development of agricultural economy is promoted.

The invention relates to a method for extracting total ribonucleic acid from plants with polysaccharide and polyphenol by using a silica membrane, and belongs to the field of nucleic acid purification. The method comprises the following steps of: adding a lysis solution for the plants with polysaccharide and polyphenol into a plant material with polysaccharide and polyphenol, which is ground by liquid nitrogen, performing centrifugal separation on the mixture, taking the supernate obtained through centrifugal separation out, transferring into a filtration column for filtration, adding absolute ethanol into filtrate, uniformly mixing, transferring into a silica membrane adsorbing column for adsorbing centrifugation, adding a protein removing solution and a deoxyribonuclease solution for protein removal centrifugation twice, adding a rinsing solution for desalting centrifugation, performing drying centrifugation, and adding deoxyribonuclease water for rinsing centrifugation to obtain a ribonucleic acid solution. The method has the characteristics of high efficiency, quickness and conciseness; and the purified ribonucleic acid (RNA) can be used for various downstream experiments suchas microarray analysis, in vitro translation, molecular cloning and the like.

The invention discloses a mulberry active phenolic compound and a pollution-free extraction and purification method thereof. The method comprises the steps that microwave and vapor high temperature instantaneous enzyme deactivation is carried out on fresh mulberries in sequence, then mechanical crushing, centrifugal layering, food grade acidified alcohol extraction, vacuum concentration and ultrafiltration membrane purification are carried out, and therefore a mulberry phenolic compound extracting solution with the biological activity is obtained. An organic reagent with the low concentration is adopted, mulberry crushing and phenolic compound extraction and purification are achieved under the mild condition, and the natural character and biological activity of the mulberry phenolic compound can be maintained. Compared with a conventional extraction method, the mulberry extracting solution has the higher-concentration total phenol and total anthocyanins, the extraction solution has the good color and luster and high oxidation resistance, alpha-glucosidase enzymatic inhibitory activity and food safety, and the mulberry active phenolic compound can be used as a safety raw material of antioxidant and hypoglycemic drug and health care product development. The conditions are mild, operation is convenient, and industrial production of high-activity natural products is facilitated.

The invention discloses a method for preserving freshness and color of cattail cabbage. It specifically includes the following steps: (1) soaking the fresh cattail in low-temperature ozone water for a period of time; (2) removing the cattail obtained in the above steps and then putting it into a mixed solution of edible salt solution and edible calcium chloride at a certain temperature Soak for a period of time, take it out, and then place it in a sterile environment to drain; (3) treat the cattail catkins drained in step (2) with short-wave ultraviolet rays, and seal the package; (4) pack the cattail catkins obtained in step (3) The vegetables are stored in a low temperature environment. The crisp and fresh preservation method of the present invention does not form frozen bodies, produce ice crystals, or damage cell walls when frozen aquatic vegetables are preserved; therefore, the liquid juice does not lose and can be recovered after rehydration; the color will not change after 12 months of frozen preservation , after thawing and desalting to cook the cattail, the taste is crisp and tender as before; the process is simple, the ingredients are safe, the economic cost is low, it is beneficial to the large-scale fresh-keeping production of the cattail, and the practical value is high.