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Method for preventing discoloration in vegetable processing

A vegetable processing and discoloration prevention technology, applied in application, food preparation, food science and other directions, can solve the problems of the quality and flavor of vegetable processed products, the small application range of discoloration prevention, and the single method of preventing discoloration, etc. The effect of preventing browning and many methods

Inactive Publication Date: 2011-06-15
李文忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Discoloration affects the quality and flavor of processed vegetables
Many of the existing vegetable anti-discoloration methods use pigment additives. Although this can temporarily protect the color of vegetables, the use of pigment additives will cause harm to the human body.
At the same time, the existing method for preventing discoloration of vegetables is single, which makes the application range of anti-discoloration in vegetable processing small.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for preventing discoloration in vegetable processing: including preventing browning and preventing changes in chlorophyll, and the specific treatment measures are as follows:

[0016] (1) The prevention of browning includes the prevention of enzymatic browning and the prevention of non-enzymatic browning:

[0017] 1) The method of preventing enzymatic browning adopts: blanching treatment, the blanching temperature of vegetable raw materials is generally 100°C, and the blanching time is 2 minutes;

[0018] 2) Specific steps for preventing non-enzymatic browning:

[0019] First of all, heat sterilization is carried out, preferably at 75°C, sterilized for 4 minutes and cooled immediately;

[0020] Secondly, the pH value is controlled at 3;

[0021] Finally, the storage temperature was controlled at 12°C;

[0022] (2) Alkali treatment is used to prevent the change of chlorophyll, and vegetables are soaked in 0.01% sodium hydroxide and other dilute alkali solutio...

Embodiment 2

[0024] A method for preventing discoloration in vegetable processing: including preventing browning and preventing changes in chlorophyll, and the specific treatment measures are as follows:

[0025] (1) The prevention of browning includes the prevention of enzymatic browning and the prevention of non-enzymatic browning:

[0026] 1) The method for preventing enzymatic browning adopts: adding an oxidizing agent, and adding a reducing agent D-sodium erythorbate with a concentration of 0.1% in vegetable processing;

[0027] 2) Specific steps for preventing non-enzymatic browning:

[0028] First of all, thermal sterilization is carried out, preferably at 75°C, sterilized for 5 minutes and cooled immediately;

[0029] Secondly, the pH value is controlled at 4;

[0030] Finally, the storage temperature was controlled at 10°C;

[0031] (2) Prevent the change of chlorophyll: select concentration to be 0.015%, the copper acetate of pH value 9, zinc sulfate solution for use, soak for...

Embodiment 3

[0033] A method for preventing discoloration in vegetable processing: including preventing browning and preventing changes in chlorophyll, and the specific treatment measures are as follows:

[0034] (1) The prevention of browning includes the prevention of enzymatic browning and the prevention of non-enzymatic browning:

[0035] 1) The method for preventing enzyme browning adopts: acid treatment, and the pH value of the solution is adjusted to 3 with citric acid;

[0036] 2) Concrete steps to prevent non-browning:

[0037] First of all, heat sterilization is carried out, preferably at 70°C, and it is sterilized for 5 minutes and cooled immediately;

[0038] Secondly, the pH value is controlled at 4;

[0039] Finally, the storage temperature was controlled at 15°C;

[0040] (2) The specific method for preventing the change of chlorophyll: select the copper acetate and zinc sulfate solutions with a concentration of 0.015% and a pH value of 9 for use and soak for 30 minutes. ...

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Abstract

The invention discloses a method for preventing discoloration in vegetable processing, which relates to the technical field of vegetable discoloration prevention. The method comprises the prevention of browning and the prevention of change of chlorophylls, wherein the prevention of the browning further comprises the prevention of enzyme browning and the prevention of nonenzymic browning. The method has the advantage of effectively preventing the browning in the vegetable processing and the change of the chlorophylls in a plurality of ways under the condition of no color additive, and ensures good effects.

Description

technical field [0001] The invention relates to the technical field of preventing discoloration of vegetables, in particular to a method for preventing discoloration of vegetables. Background technique [0002] Discoloration in vegetable processing mainly includes browning and chlorophyll changes. Discoloration affects the quality and flavor of processed vegetables. Many of the existing methods for preventing discoloration of vegetables are to use pigment additives. Although this can temporarily protect the color of vegetables, the use of pigment additives will cause harm to people's health. Simultaneously, the existing method for preventing discoloration of vegetables is single, which makes the application range of anti-discoloration in vegetable processing small. Contents of the invention [0003] Aiming at the deficiencies in the prior art above, the present invention provides an anti-discoloration technology for vegetable processing, which can effectively prevent bro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/272A23L19/00A23L5/41
Inventor 李文忠
Owner 李文忠
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