Color protecting agent and method for fresh-cut rhizoma dioscoreae

Abstract

The invention provides a color protecting agent and method for fresh-cut rhizoma dioscoreae. The color protecting agent comprises L-ascorbic acid, citric acid and D-isoascorbic acid. The method includes: fast soaking the peeled, cleaned and sliced fresh rhizoma dioscoreae into the color protecting agent for color protecting, taking out, draining, wrapping with a fresh-keeping film, and preserving at 0-4 DEG C. The method has the advantages that enzyme activity can be inhibited effectively, browning of the fresh rhizoma dioscoreae can be well prevented, and the method is simple in process and easy in industrial operation.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-cut yam color-protecting agent and a color-protecting method thereof. Background technique [0002] Yam is the rhizome of Dioscorea yam. It is a medicinal and edible plant. It was first recorded in "Shen Nong's Materia Medica" and listed as top grade. "Compendium of Materia Medica" summarizes it as five major functions, nourishing kidney qi, strengthening spleen and stomach, stopping diarrhea, reducing phlegm and salivation, and moisturizing fur. Classic nourishing prescriptions, such as Liuwei Dihuang Pills, Qiju Dihuang Pills, and Shenlingbaizhu Powder, all contain yam . Modern research shows that yam contains diosgenin, alkaloids, mucus, glycoproteins, active polysaccharides, etc., which have the functions of lowering blood sugar, anti-aging, anti-oxidation, regulating or enhancing immunity, and regulating the stomach. However, during the processing and stora...

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Problems solved by technology

[0003] The document of Chinese patent CN105557994A "A fresh-keeping method for fresh-cut yams", the method described in this document is to first put the peeled yams into the emulsified coating compound liquid (containing oregano essential oil 2%-6%, mint Essential oil 2%-6%, litsea cubeba essential oil 2%-6%) soaked for 25-45min, then sliced ​​and immersed in color-protecting coating liquid (containing 0.5%-3.5% TiO 2 / Chitosan compound solution, 0.2%-1.0% citric acid, 0.2%-1.0% ascorbic acid, 0.5%-1.5% sodium chloride, 0.3%-1.2% calcium chloride, 0.2%-1.0% calcium lactate, 0.2% -1.0% sodium alginate, 0.02%-0.14% L-cysteine) soaked in 20-60min, although this invention can keep fresh yam but the process is cumbersome; Chinese patent CN106136135A document "a preparation method for fresh yam", The color protecting solution used in this document is composed of methyl salt A B, ethyl salt C D2, sugar alcohol and water, wherein: A=K + , Na + ; B=Cl ˉ , IO3 ˉ , citrate, bicarbonate, etc.; C=Ca 2+ , Zn 2+ ; D=Cl ˉ , citrate, gluconate, etc.; the inventive method has complex components, high cost of raw materials, and complicated preparation process

In addition, there are also methods of using high-salt solution to protect the color. However, a high-salt diet can cause diseases such as cardiovascular and cerebrovascular diseases and high blood pressure.

Such as Chinese patent CN104273215A document "a kind of processing method of fresh-keeping yam", adopt the citric acid of 0.2-0.5% of the common salt of 10-18% of raw material and water gross weight, 0.15-0.25% sodium hexametaphosphate aqueous solution pickling in this document Although it can achieve the effect of color protection, it must be desalted in the later stage and the salt content is high, which is not good for human health.

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