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Etiolation resisting preparation for fresh-cut eleocharis-tuberosa and application

A yellowing inhibitor, water chestnut yellow technology, applied in the application, fruit and vegetable preservation, food preservation and other directions, can solve the problems affecting the crisp taste of fresh-cut water chestnuts, loss of nutrients and flavor of water chestnuts, and low application value, and achieve the effect. Comprehensive, low-cost, rot-inhibiting effect

Inactive Publication Date: 2017-10-10
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the method of heat treatment can temporarily delay the yellowing of water chestnuts, heat treatment will lead to the loss of nutrients and flavor of water chestnuts, which will obviously affect the crisp taste of fresh-cut water chestnuts, so the application value is not high

Method used

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  • Etiolation resisting preparation for fresh-cut eleocharis-tuberosa and application
  • Etiolation resisting preparation for fresh-cut eleocharis-tuberosa and application
  • Etiolation resisting preparation for fresh-cut eleocharis-tuberosa and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fresh-cut water chestnut yellowing inhibitor, comprising the following components by mass percentage:

[0023]

[0024] Wherein, the ginger extract is specifically obtained by washing the ginger, squeezing the juice, and removing the residue after squeezing the juice.

[0025] Wherein, ferulic acid and salicylic acid are dissolved with a small amount of 100% ethanol.

[0026] The application of above-mentioned fresh-cut water chestnut yellowing inhibitor comprises steps as follows:

[0027] (1) Peel the water chestnuts and cut them into 0.4cm thick slices;

[0028] (2) Soak the sliced ​​fresh-cut water chestnuts for 10 minutes with the above-mentioned yellowing inhibitor;

[0029] (3) dry freshly cut water chestnut surface moisture;

[0030] (4) Place it in a plastic tray and seal it with plastic wrap.

[0031] According to the above steps, the yellowing of fresh-cut water chestnuts can be inhibited for 20 days.

Embodiment 2

[0033] A fresh-cut water chestnut yellowing inhibitor, comprising the following components by mass percentage:

[0034]

[0035] Wherein, the ginger extract is specifically obtained by washing the ginger, squeezing the juice, and removing the residue after squeezing the juice. Wherein, ferulic acid and salicylic acid are dissolved with a small amount of 100% ethanol.

[0036] The application of above-mentioned fresh-cut water chestnut yellowing inhibitor comprises steps as follows:

[0037] (1) Peel the water chestnuts and cut them into 0.6cm thick slices;

[0038] (2) Soak the sliced ​​fresh-cut water chestnuts for 20 minutes with the above-mentioned yellowing inhibitor;

[0039] (3) dry freshly cut water chestnut surface moisture;

[0040] (4) Place it in a plastic tray and seal it with plastic wrap.

[0041] According to the above steps, the yellowing of fresh-cut water chestnuts can be inhibited for 25 days.

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Abstract

The invention relates to an etiolation resisting agent for fresh-cut eleocharis tuberosa. The etiolation resisting agent comprises 0.5%-1.0% of salicylic acid , 1.0%-1.5% of ferulic acid, 0.2%-2.0% of a fresh ginger extract, 0.5%-1.0% of chitosan and the balance of water. An application method of the etiolation resisting agent for fresh-cut eleocharis-tuberosa comprises the following steps of (1) peeling eleocharis tuberosa, and cutting the peeled eleocharis tuberosa into sheets of which the thickness is 0.4-0.6cm; (2) soaking the fresh-cut eleocharis tuberosa with the etiolation resisting preparation for the fresh-cut eleocharis tuberosa for 10-20min; (3) performing drying to remove the moisture on the surface of the fresh-cut eleocharis tuberosa; and (4) performing sealed packaging with a preservative film so as to obtain finished products of the etiolation resisting preparation for fresh-cut eleocharis tuberosa. The etiolation resisting agent disclosed by the invention can maintain the bright and white color of the fresh-cut eleocharis tuberosa for 20 days or above, has the effect of fresh keeping, and can effectively restrain the condition that the fresh-cut eleocharis tuberosa becomes rotten caused by pathogenic bacteria. The fresh keeping agent disclosed by the invention is low in cost, and the flavor of the eleocharis tuberosa is not influenced basically.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and processing of fruits and vegetables, and in particular relates to a yellowing inhibitor of fresh-cut water chestnuts and its application. Background technique [0002] Water chestnut (Eleocharis tuberosa (Roxb.) Schult), also known as horseshoe, is a perennial herb of Cyperaceae, which is loved by people because of its unique flavor and high medicinal value. It is not easy to clean and peel water chestnuts, and it is difficult to maintain the crisp, sweet and delicious taste of water chestnuts in processed products. Therefore, fresh-cut water chestnuts have a good market prospect. The biggest limiting factor in the storage and sales of fresh-cut products is color deterioration, which reduces the economic value of fruits by more than 50%, and is one of the important factors that cause huge economic losses of many fruits and vegetables. Fresh-cut water chestnuts are difficult to keep fres...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 方方宋慕波段振华陈振林帅良
Owner HEZHOU UNIV
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