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Cod polypeptide anti-browning agent and color protection method for fresh potato slices

A technology of potato chips and potatoes, which is applied in the fields of protecting fruits/vegetables with a protective coating, food science, and protein-containing food ingredients, etc. It can solve problems such as complicated operation, unsatisfactory fresh-keeping effect, and restrictions on the circulation and application of fresh-cut products. , to achieve the effect of enhancing inhibition of browning, enhancing fruit firmness, maintaining structure and function

Pending Publication Date: 2019-01-04
TIANJIN UNIV OF SCI & TECH
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  • Abstract
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AI Technical Summary

Problems solved by technology

These technologies may have potential safety hazards, complex operations or unsatisfactory fresh-keeping effects, which limit the circulation and application of fresh-cut products

Method used

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  • Cod polypeptide anti-browning agent and color protection method for fresh potato slices

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Embodiment Construction

[0031] The present invention will be described in detail below in conjunction with specific embodiments. The following examples are illustrative, not limiting, and the protection scope of the present invention cannot be limited by the following examples.

[0032] A preservative for preventing browning of fresh potato slices containing cod polypeptide, and a method for preserving the freshness and color of fresh potato slices using the preservative.

[0033] One, the preparation method of antistaling agent is as follows:

[0034] The invention provides a composite antistaling agent for fresh potato slices. The antistaling agent achieves a freshness-preserving effect through the synergistic effect produced by mixing different components. The composition of the antistaling agent includes cod polypeptide, chitosan, and calcium chloride. The potato The antistaling agent ranges from 0.1% to 0.3% of cod polypeptide, 0.8% to 1.0% of calcium chloride, 1.3% to 1.5% of chitosan and 97.8...

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Abstract

The invention provides a cod polypeptide anti-browning agent and a color protection method for fresh potato slices. The preservative achieves the freshness preservation functions through the synergistic effect generated after different components are mixed, and the potato preservative is prepared from, by weight, 0.1-0.3% of cod polypeptide, 0.8-1.0% of calcium chloride and 1.3-1.5% of chitosan. Cod polypeptide has the functions such as bacteriostatic activity, immunological activity, antihypertensive activity and antioxidant activity and contains certain lysine, methionine and cystine which are lack in plant protein. Nowadays, deep sea fish meal protein is widely applied to the fields of grade nutritional supplements, condiments, functional drinks and the like.

Description

technical field [0001] The invention belongs to the fresh-keeping field, in particular to a cod polypeptide anti-browning agent and a method for protecting the color of fresh potato slices. Background technique [0002] With the improvement of people's living standards, fresh-cut products are more and more favored by consumers, and potatoes, as the fourth largest food crop in the world, have a huge market demand, and the prior art has the following deficiencies: [0003] During the processing of potatoes, due to mechanical damage, the fresh-cut phenolic substrates synthesize quinones with the oxidation in the air under the action of enzymes, and then form black polymers, so fresh-cut potatoes are very easy to change color. Browning of fresh sliced ​​potatoes can affect their shelf life. [0004] At present, the preservation of fresh potato slices mainly includes methods such as controlled atmosphere, natural product extracts, and chemical preservation. These technologies m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23L5/41
CPCA23B7/16A23V2002/00A23L5/41A23V2250/1582A23V2250/1578A23V2250/511A23V2250/55
Inventor 刘霞陆玉卓杨倩李媛高宇乔丽萍
Owner TIANJIN UNIV OF SCI & TECH
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