Special naturally fermented preservative color-protecting agent used for lotus roots

Abstract

The invention mainly relates to the technical field of natural and healthy food additive processing, and discloses a special naturally fermented preservative color-protecting agent used for lotus roots. The special naturally fermented preservative color-protecting agent used for the lotus roots is prepared from the following raw materials: 51-53 of ginkgo shell, 22-24 of soybean peel, 17-19 of soybean roots, 2-4 of bacillus natto, and 3-5 of lactic acid bacterium. The raw materials of the special naturally fermented preservative color-protecting agent used for the lotus roots provided by the invention are simple, wide in sources, low in cost, and subjected to purely natural fermentation; and thus, the prepared naturally fermented preservative color-protecting agent is free of any toxic chemical components, safe and healthy. An acetic acid solution is added after the ginkgo shell is crushed, so that content and activity of ginkgolic acid in the ginkgo shell are preserved so as to improve sterilization and preservation performances to have tender and white color of lotus roots and lotus root slices maintained; and the soybean roots are crushed and subjected to low-temperature stir-frying in a pan made of medicinal stone "maifanshi", so that aroma and mineral elements can be increased so as to increase nutrients of the lotus roots during preserving and color-protecting processes to inhibit browning of the lotus roots caused by oxidation. Therefore, tender and white color, as well as refreshing and crispy taste, of the lotus roots is preserved so as to prolong shelf lives of the lotus roots.

Description

technical field [0001] The invention mainly relates to the technical field of natural and healthy food additive processing, in particular to a natural fermented anti-corrosion and color-protecting agent specially used for lotus root. Background technique [0002] Color-retaining agent is a non-pigment substance that can protect color, also called hair coloring agent. Currently, the commonly used coloring agents in my country are nitrate, nitrite, ascorbic acid, isoascorbic acid, citric acid, sodium sulfite and sodium bisulfite, of which nitric acid Salt and nitrite are commonly used color-protecting agents for cured meat. Nitrate needs to be reduced to nitrite by bacteria in food processing before acting. The nitric oxide produced by nitrite interacts with the muscle in meat. The combination of red protein and hemoglobin can produce a bright red nitrosomyoglobin and nitrosohemoglobin to protect the color. Although nitrate and nitrite have certain toxicity, because nitrite can ...

AI Technical Summary

Problems solved by technology

[0003] Lotus root is one of the common vegetables in my country, but it is prone to browning and blackening during storage and processing, which affects the taste of lotus root and the appetite of consumers. At present, the main color-protecting agents used for lotus root are ascorbic acid and erythorbic acid. And citric acid can protect lotus root to a certain extent, but the action time is too short, and it cannot play the role of antibacterial and antiseptic, and additional preservatives need to be added, the operation is complicated, and it will also bring certain safety hazards. The existing patent document CN103734283 A discloses a preparation method of an anti-browning preservative for fresh-cut lotus root. The main components of the anti-browning preservative are garlic and pomelo peel extract, carboxymethyl chitosan, natamycin, Phytic acid and salt, wherein the content of garlic and pomelo peel extract is 5-20%, and the preparation method discloses taking 30-50 parts by weight of garlic and 15-25 parts by weight of pomelo peel, It shows that the amount of garlic added is obviously more than that of pomelo peel, which will bring a strong garlic flavor to lotus root, and will have a negative impact on the flavor and taste of lotus root products that do not need to add garlic

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