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A method for preventing color change of fresh cut lotus root

A technology of lotus root and acetic acid solution, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., to achieve the effects of delaying browning, solving the directional problem of discoloration, and reducing costs

Inactive Publication Date: 2006-12-27
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies in the existing fresh-cut lotus root method, and provide a method that can effectively delay the discoloration of fresh-cut lotus root and solve the directional problem of fresh-cut lotus root discoloration

Method used

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  • A method for preventing color change of fresh cut lotus root

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Embodiment 1

[0017] 1. Material handling: Choose healthy and fresh lotus roots with no obvious damage, after pre-cooling, washing and peeling, cut into slices with a thickness of 0.5cm, and then immediately put them in a solution containing 100ppm chlorine for sterilization, and then divide them into 4 groups, respectively Soak it in a solution containing 0%, 0.6%, 1.2% and 1.8% edible acetic acid for 10 minutes, then take it out to air dry, package it with a polyethylene film and a plastic tray, and store it at 10°C. At the same time, in order to show the effect of acetic acid on the two surfaces of fresh-cut lotus roots, red ink was used to mark the tail-facing surface while cutting.

[0018] 2. Test results

[0019] (1) Result after edible acetic acid treatment and stored at 10°C for 10 days:

[0020] Such as figure 1 As shown, the surface discoloration of fresh-cut lotus root slices that have not been treated with edible acetic acid is significantly different after storage in two different...

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Abstract

The invention relates to fresh-keeping and processing region for vegetables and fruit and discloses a method for controlling discoloration of fresh-cut lotus root. Lotus root is soaked into edible acetic acid solution of 1.0-2.0% by volume for 5-10 min after precooled, cleaned, barked and fresh-cut process, then air-dried and last packed and low-temperature stored. The method can effective delay generation of brown stain for fresh-cut lotus root in storage, transportation and vendition, and can completely resolve derectivity problem of discoloration in storage process for fress-cut lotus root slice.

Description

Technical field [0001] The invention relates to the field of fresh-keeping and processing of fruits and vegetables, in particular to a method for controlling the discoloration of fresh-cut lotus roots. Background technique [0002] Fresh-cut fruits and vegetables are also known as the smallest processed fruits and vegetables. According to the definition of the International Fresh-cut Products Association (IFPA), any fruit or vegetable or its mixture as long as the shape has changed, but the product remains fresh is a fresh-cut product. With the development of my country's economy and the improvement of people's living standards, fresh-cut fruits and vegetables are becoming more and more popular with consumers. Fresh-cut lotus root is a kind of fresh-cut vegetable, which is easy to brown during storage, transportation and marketing, which directly limits the shelf life of fresh-cut lotus root. In our research, we found that the discoloration of fresh-cut lotus root slices is direc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153
Inventor 潘永贵陈维信
Owner SOUTH CHINA AGRI UNIV
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