Method for controlling browning of kidney beans

A browning and kidney bean technology, applied in food ingredients as antimicrobial preservation, food preservation, food ingredients as antioxidants, etc., can solve the problems of chilling injury, high cost of controlled atmosphere storage, and unsatisfactory inhibition effect of kidney bean browning, etc. Achieve the effects of reducing browning and decay, prolonging storage, transportation and shelf life, strong anti-oxidation and sterilization and disinfection effects

Inactive Publication Date: 2016-05-04
山东营养源食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main cause of kidney bean browning is that the phenolic substances in the epidermal cells react with the oxygen in the air under the action of phenolase to produce a large amount of quinones, and the new quinones can make the plant cells rapidly change. Browning, resulting in browning of kidney bean skin, loss of commodity value and edible value
[0004] Kidney bean storage methods mainly include room temperature storage, low temperature storage, controlled atmosphere storage, film-coated storage, etc. Among them, both room-temperature storage and film-coated storage cannot achieve good storage effects. cumbersome, less used for kidney bean storage
Han Yuzhu et al found that treatment with 6-BA and gibberellin can prolong the storage time of kidney beans [Han Yuzhu, Xue Yanjie, Song Shuyao. Research progress on postharvest physiology and storage technology of kidney beans[J]. Food Science, 2014, 34(13) :345-349.], but the actual inhibitory effect on kidney bean browning is not ideal
[0005] At present, citric acid, ascorbic acid, anthocyanin and other browning inhibitors are often used in fruits and vegetables to inhibit browning, or 1-MCP is used for treatment, but its inhibitory effect on enzymatic browning in the storage, transportation and preservation of most fruits and vegetables is far inferior to that of sulfurous acid Sulfur preparations such as salt, and sulfites have been banned from being used in fruits and vegetables by the US FDA because of their potential safety problems [Liu Hongjin, Xu Weimin, Wang Jing, et al. Browning of fruits and vegetables and their control methods[J]. Food Research and Development, 2008,29(04):159-162.]

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of black garlic extract comprises the following steps:

[0021] Weigh a certain amount of finished black garlic, add 30 times of water, and beat; extract at 5°C for 30 minutes; then filter to get the supernatant; vacuum process the obtained supernatant to remove the garlic smell, and the vacuum treatment condition is vacuum degree It is 0.2 standard atmospheric pressure, that is, 2×10 4 Pa, the temperature is 20° C., and lasts for 30 minutes; the black garlic extract is obtained after vacuum treatment.

[0022] Browning control treatment: After the kidney beans are harvested, the stems, leaves, flowers, and kidney beans with diseases and insect pests are removed, and the kidney beans with uniform shape, no bending, fresh color, and crisp and tender meat are selected for use. During treatment, use the above-mentioned black garlic extract diluted 10 times to dip the kidney beans for 10 minutes. After the treatment is completed, dry them in the air,...

Embodiment 2

[0025] The preparation method of black garlic extract is the same as in Example 1.

[0026] Browning control treatment: After the kidney beans are harvested, the stems, leaves, flowers, and kidney beans with diseases and insect pests are removed, and the kidney beans with uniform shape, no bending, fresh color, and crisp and tender meat are selected for use. During treatment, use the above-mentioned black garlic extract to dilute 30 times and dip in the kidney beans for 15 minutes. After the treatment is completed, dry them, put them into a 1.5mm fresh-keeping bag, and place them at 15°C for observation.

[0027] The control was dipped in clean water.

[0028] The kidney beans treated by this method began to brown on the 7th day, while the surface of the control began to brown on the 4th day.

Embodiment 3

[0030] The preparation method of black garlic extract is the same as in Example 1.

[0031] Browning control treatment: After the kidney beans are harvested, the stems, leaves, flowers, and kidney beans with diseases and insect pests are removed, and the kidney beans with uniform shape, no bending, fresh color, and crisp and tender meat are selected for use. During treatment, use the above-mentioned black garlic extract diluted 5 times to dip the kidney beans for 5 minutes. After the treatment is completed, dry them in the air, put them into a 1.5mm fresh-keeping bag, and place them at 15°C for observation.

[0032] The control was dipped in clean water.

[0033] The kidney beans treated by this method began to brown on the 8th day, while the surface of the control began to brown on the 4th day.

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PUM

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Abstract

The invention relates to a method controlling the browning of kidney beans. The method specifically comprises a step of processing the kidney beans by using black garlic extracting solution in a manner of dipping. Through the method, the aging and browning of the kidney beans after the picking are controlled, so that the favorable eating quality is kept and the storage and transportation period and shelf life of the kidney beans after the picking are prolonged. Meanwhile, the invention provides a preparation method of the black garlic extracting solution.

Description

technical field [0001] The invention relates to a method for controlling browning of kidney beans, specifically describes the method for inhibiting browning of kidney beans by using a black garlic extract and a preparation method of the black garlic extract, and belongs to the field of fresh-keeping of fruits and vegetables. Background technique [0002] Kidney beans are also known as kidney beans, frame beans, green beans, kidney lentils, kidney frame beans, loach beans or keel beans. It is eaten in pods, has high medicinal value and edible value, and has a wide cultivation area in my country, and is an important vegetable variety that is transported from south to north. However, the pods of kidney beans are tender, have high respiratory intensity, and are not durable for storage. Browning will begin to appear after 3 days at room temperature after harvesting, and kidney beans are not cold-resistant. If they are stored at <5°C for more than 5-6 days, kidney beans Typica...

Claims

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Application Information

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IPC IPC(8): A23B7/153
CPCA23B7/153A23V2002/00A23V2200/02A23V2200/10
Inventor 张藤李洪刚王庆国
Owner 山东营养源食品科技有限公司
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