CN101647485A - Method for inhibiting fresh-cut yacon enzymatic browning - Google Patents
Method for inhibiting fresh-cut yacon enzymatic browning Download PDFInfo
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- CN101647485A CN101647485A CN 200910044248 CN200910044248A CN101647485A CN 101647485 A CN101647485 A CN 101647485A CN 200910044248 CN200910044248 CN 200910044248 CN 200910044248 A CN200910044248 A CN 200910044248A CN 101647485 A CN101647485 A CN 101647485A
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Abstract
The invention discloses a method for inhibiting fresh-cut yacon enzymatic browning. In the method, a fresh-cut yacon is blanched at CaCl2 hot water solution at the temperature of 85-90 DEG C for 8-10minutes; after hot burning, the fresh-cut yacon is dipped into cold water to be cooled quickly; after being taken out, yacon sheets are put into a composite browning inhibitor solution which has the temperature of 20-25 DEG C and is composed of 0.10-0.13% of ascorbic acid, 0.07-0.09% of citric acid, 0.03-0.05% of cinnamic acid and 0.04-0.06% of ethylene diamine tetraacetic acid for 50-60 minutes.The invention can not bring the phenomena of pulp softening, after-ripening flavour and the like; the composite browning inhibitor has no sulphur, has safe and sanitary components, simple technology and convenient operation, can effectively prevent yacon sheets from changing into brown, has a favourable application effect and plays an important role in fine and further processing of yacon.
Description
Technical field
The invention belongs to the garden stuff processing technical field, relate in particular to the method that suppresses fresh-cut yacon enzymatic browning.
Background technology
Smallantus sonchifolium (Smallanthus sonchifolius), claim saussurea involucrata potato, chrysanthemum potato again, be the dicotyledonous herbaceos perennial of composite family Helianthus, originate in the South America Andean mountain area of Ecuador to Argentinian northwest height above sea level 880-3500m, Peru's southeast Cuzco is economized on every side and Pu Nuo province is the abundantest zone of its germplasm.Be traditional rhizome food of local American Indian, but be one of South America medicine food dual purpose plant that is considered to multiple chronic diseases such as diabetes-alleviating, function of intestinal canal disorder.In the eighties in last century, because of Smallantus sonchifolium special health care and medical value, Japan and some European countries begin to introduce a fine variety Smallantus sonchifolium successively.Enter China by number of ways in recent years, at present in the Hunan, ground introducing and planting successes such as Yunnan, Guizhou.
Smallantus sonchifolium likeness in form Ipomoea batatas, meat is sparkling and crystal-clear as beautiful, and fragrant and sweet crisp and refreshing, mouthfeel does not have slag, soluble solid content 7-10%.Smallantus sonchifolium contains a large amount of water-soluble dietary fibers and abundant FOS, and FOS content is the highest in all known plants stem tubers, reaches the 60-70% of dry, is called as " king of compound sugar ".In addition, it also contains multiple essential amino acid, phenolic acid, flavonoids, terpene, volatile oil component and mineral element.Normal food Smallantus sonchifolium can be regulated stomach, toxin expelling defaecation, clearing liver detoxifcation, skin maintenance, have hypoglycemic, reducing blood lipid, antibacterial, anti-oxidant, delay senility, improve health care such as body immunity.Traditionally, Smallantus sonchifolium is edible to eat raw or to cook, but along with the day by day increase of society to the functional food demand, functional characteristic that Smallantus sonchifolium is special and good medical value are more and more paid attention to widely.
Along with the fast development of Smallantus sonchifolium plant husbandry, simple fresh fruit marketing method is followed exist in the industry development such as citrus fruits affected by environment unavoidably and is sold fluctuation even predicament such as unsalable, low in economic efficiency.Therefore, carry out Smallantus sonchifolium intensive processing and comprehensive utilizating research, for the sustainable and healthy development of this industry provides strong impetus to have important theory and realistic meaning.Yet the Smallantus sonchifolium moisture is up to 83-95%, the processing and storage bad adaptability, and development and use at present still are in the junior stage, and domestic more is that Smallantus sonchifolium is eaten something rare when fruit, or becomes multiple delicious food to eat with Smallantus sonchifolium as vegetable cooking.
The difficult problem of serious restriction Smallantus sonchifolium intensive processing is that it is rich in compositions such as polyphenol oxidase, amino acid, glucose, in stripping and slicing, processing procedure such as squeeze the juice disadvantageous color and luster such as enzymatic browning, Maillard reaction can take place and change.Cut or peeling after Smallantus sonchifolium enzymatic browning very easily takes place, lose that itself is tempting orange-yellow and become pitchy, just as apple, pear, the potato of oxidation blackening, make us appetite and subtract greatly and influence product shelf life, commodity value.Therefore how suppressing this enzymatic browning is present problem demanding prompt solution.
Summary of the invention
The object of the present invention is to provide a kind of method that suppresses fresh-cut yacon enzymatic browning, even to reduce the activity of thorough passivation polyphenol oxidase and other enzyme, prevent that fresh-cut yacon from follow-up process enzymatic browning taking place, make the intensive processing product present its due feature color and luster.
The method of this inhibition fresh-cut yacon enzymatic browning provided by the invention comprises the steps:
1, the compound browning inhibitor solution for standby of preparation, this compound browning inhibitor solution are that the ascorbic acid of 0.10-0.13%, the citric acid of 0.07-0.09%, the cinnamic acid of 0.03-0.05%, disodium ethylene diamine tetraacetate (EDTA-2Na) and the water of 0.04-0.06% are formed by mass percent;
2, fresh Smallantus sonchifolium is cleaned with clear water;
3,, obtain the fresh-cut chankings with the Smallantus sonchifolium peeling cleaned and cut into slices;
4, be 0.3-0.6%CaCl with mass percent concentration
2Solution be heated to 85-90 ℃, the fresh-cut chankings of step 3 is placed in one is dipped in cooling rapidly in the cold water behind the blanching 8-10min immediately;
5, the cooled chankings of step 4 is soaked in 50-60min in the described compound browning inhibitor solution.
The inventive method is owing to adopt CaCl
2The hydrothermal solution blanching handle can passivation phenolase activity comparatively up hill and dale and can not produce meat softening, form peculiar smell such as after-ripening flavor; Compound browning inhibitor is non-sulfur-bearing browning inhibitor, the component safety and sanitation, can not cause any harmful components residual to product.The saussurea involucrata chankings of handling with the inventive method can keep it original orange-yellow, guaranteed not overstrike of later stage deep processing (pull an oar, squeeze the juice, sugar system or drying etc.) product thus, and technology is simple, easy to operate, cost is lower, can adapt to large-scale industrialization production.
The specific embodiment
So that the specific embodiment of the present invention is elaborated:
Embodiment one:
When implementing, present embodiment carries out according to following steps:
1, be mixed with into compound browning inhibitor solution with ascorbic acid, citric acid, cinnamic acid, disodium ethylene diamine tetraacetate (EDTA-2Na) and water, wherein ascorbic acid, citric acid, cinnamic acid, disodium ethylene diamine tetraacetate (EDTA-2Na) account for 0.10%, 0.07%, 0.03%, 0.04% of compound browning inhibitor solution gross mass respectively.Described compound browning inhibitor formulations prepared from solutions back well is standby.
2, select fresh, mature and plump, no disease and pest, do not have go rotten, the orange-yellow fresh Smallantus sonchifolium of meat is raw material, clean to avoid repeated contamination with circulating water, behind the foreign material such as removal silt, artificial or machinery cleans to any surface finish, the thin slice of thick about 0.5-1.0 cm, acquisition fresh-cut chankings are manually removed the peel, are cut into to the raw material cleaned with stainless steel knife;
3, the described fresh-cut chankings of step 2 being placed mass percent concentration is 0.50%CaCl
2Hydrothermal solution in (temperature is 85-90 ℃) constant temperature blanching 8-10min, be dipped in cooling rapidly in the cold water after blanching finishes immediately;
4, with the cooled chankings of step 3 with mesh screen pull out drain most of moisture after, place the compound browning inhibitor solution immersion treatment 50-60min for preparing in advance, the temperature of compound browning inhibitor solution is 20-25 ℃;
5, the chankings after step 4 browning inhibitor is handled is for further processing according to the technological process of specific products, as pull an oar, squeeze the juice, sugar is made or drying etc.To produce preserved fruit is example: with solid-liquid ratio 1: 2.5 (volume ratio) chankings is immersed in the liquid glucose, adopt ultrasonic wave to assist and ooze sugar, be translucent shape full to the chankings form, and flood 2.5-3h in former liquid glucose; Send in the air dry oven after draining surperficial unnecessary liquid glucose, dry by the fire tack-freely and be with slightly till the elasticity, in dry run, stir chankings and make chankings be heated evenly, prevent coking to chankings surface; The abundant spreading for cooling final vacuum packing of dry back preserved fruit.
Embodiment two:
Present embodiment is carried out as follows:
1, the compound browning inhibitor solution for standby of preparation, this compound browning inhibitor solution contains 0.13% ascorbic acid, 0.09% citric acid, 0.05% cinnamic acid, 0.06% disodium ethylene diamine tetraacetate (EDTA-2Na);
2, select fresh, mature and plump, no disease and pest, do not have go rotten, the orange-yellow fresh Smallantus sonchifolium of meat is raw material, clean to avoid repeated contamination with circulating water, behind the foreign material such as removal silt, artificial or machinery cleans to any surface finish, the thin slice of thick about 0.5-1.0cm, acquisition fresh-cut chankings are manually removed the peel, are cut into to the raw material cleaned with stainless steel knife;
3, be 0.3%CaCl with the described fresh-cut chankings of step 2 in mass percent concentration
2Hydrothermal solution in (temperature is 85-90 ℃) constant temperature blanching 8-10min, be dipped in cooling rapidly in the cold water after blanching finishes immediately;
4, with the cooled chankings of step 3 with mesh screen pull out drain most of moisture after, place the compound browning inhibitor solution immersion treatment 50-60min for preparing in advance;
5, the chankings after step 4 browning inhibitor is handled is for further processing according to the technological process of specific products, as pull an oar, squeeze the juice, sugar is made or drying etc.
The CaCl that the present invention adopts
2Solution mainly has been the chankings effect of hardening, and its mass percent concentration scope is not limited to the foregoing description institute specified value, can get any one value between 0.3-0.6%.The content of ascorbic acid, citric acid, cinnamic acid, disodium ethylene diamine tetraacetate (EDTA-2Na) is not only limited to the foregoing description institute specified value yet in the compound browning inhibitor solution, can any value carry out any proportioning in following scope: 0.10-0.13% ascorbic acid, 0.07-0.09% citric acid, 0.03-0.05% cinnamic acid, 0.04-0.06% disodium ethylene diamine tetraacetate (EDTA-2Na).Fresh Smallantus sonchifolium with the inventive method is handled can guarantee that brown stain does not take place the various deep processed product colors in later stage, keeps original orange-yellow, and product is looked more the appetite sense.
Claims (3)
1, a kind of method that suppresses fresh-cut yacon enzymatic browning comprises the steps:
1). prepare compound browning inhibitor solution for standby, this compound browning inhibitor solution is that the ascorbic acid of 0.10-0.13%, the citric acid of 0.07-0.09%, the cinnamic acid of 0.03-0.05%, disodium ethylene diamine tetraacetate (EDTA-2Na) and the water of 0.04-0.06% are formed by mass percent;
2). fresh Smallantus sonchifolium is cleaned with clear water;
3). with the Smallantus sonchifolium peeling cleaned and cut into slices, obtain the fresh-cut chankings;
4). with mass percent concentration is 0.3-0.6%CaCl
2Solution be heated to 85-90 ℃, the fresh-cut chankings of step 3 is placed in one is dipped in cooling rapidly in the cold water behind the blanching 8-10min immediately;
5). the cooled chankings of step 4 is soaked in 50-60min in the described compound browning inhibitor solution.
2, the method for inhibition fresh-cut yacon enzymatic browning according to claim 1 is characterized in that in the described step 3) adopting stainless steel knife to remove the peel and cut into slices.
3, the method for inhibition fresh-cut yacon enzymatic browning according to claim 1 is characterized in that the described compound browning inhibitor solution temperature of step 5) is 20-25 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200910044248 CN101647485A (en) | 2009-09-03 | 2009-09-03 | Method for inhibiting fresh-cut yacon enzymatic browning |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 200910044248 CN101647485A (en) | 2009-09-03 | 2009-09-03 | Method for inhibiting fresh-cut yacon enzymatic browning |
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| CN101647485A true CN101647485A (en) | 2010-02-17 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919741A (en) * | 2012-11-14 | 2013-02-13 | 南京农业大学 | Instant seasoning bean sprout high in gamma-aminobutyric acid and production process of instant seasoning bean sprout |
| CN105379923A (en) * | 2015-11-20 | 2016-03-09 | 福建农林大学 | Blanching and color protection method of saussurea involucrata preserved fruits |
| CN108651809A (en) * | 2018-04-03 | 2018-10-16 | 四川省昊熙越饮品有限公司 | A kind of chankings beverage and preparation method |
| CN110269093A (en) * | 2019-07-19 | 2019-09-24 | 云南省农业科学院农产品加工研究所 | A kind of fresh-cut fruit and vegetable fresh-keeping liquid |
| CN115819636A (en) * | 2022-12-21 | 2023-03-21 | 青海伊纳维康生物科技有限公司 | Multi-link decolorization method for sea buckthorn acidic polysaccharide |
-
2009
- 2009-09-03 CN CN 200910044248 patent/CN101647485A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919741A (en) * | 2012-11-14 | 2013-02-13 | 南京农业大学 | Instant seasoning bean sprout high in gamma-aminobutyric acid and production process of instant seasoning bean sprout |
| CN105379923A (en) * | 2015-11-20 | 2016-03-09 | 福建农林大学 | Blanching and color protection method of saussurea involucrata preserved fruits |
| CN108651809A (en) * | 2018-04-03 | 2018-10-16 | 四川省昊熙越饮品有限公司 | A kind of chankings beverage and preparation method |
| CN110269093A (en) * | 2019-07-19 | 2019-09-24 | 云南省农业科学院农产品加工研究所 | A kind of fresh-cut fruit and vegetable fresh-keeping liquid |
| CN115819636A (en) * | 2022-12-21 | 2023-03-21 | 青海伊纳维康生物科技有限公司 | Multi-link decolorization method for sea buckthorn acidic polysaccharide |
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Open date: 20100217 |