CN102160635A - Color protective agent for processing dried sweet potatoes and preparation method thereof - Google Patents
Color protective agent for processing dried sweet potatoes and preparation method thereof Download PDFInfo
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- CN102160635A CN102160635A CN2011100466421A CN201110046642A CN102160635A CN 102160635 A CN102160635 A CN 102160635A CN 2011100466421 A CN2011100466421 A CN 2011100466421A CN 201110046642 A CN201110046642 A CN 201110046642A CN 102160635 A CN102160635 A CN 102160635A
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- acid
- sweet potatoes
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- dried sweet
- protective agent
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Abstract
The invention relates to a color protective agent for processing dried sweet potatoes and a preparation method thereof. The color protective agent is formed by jointing of citric acid, phytic acid and sulfydryl amino acid, wherein the adding amount of the citric acid is 0.15%-0.6%, the adding amount of the phytic acid is 0.028%-0.1%, the adding amount of the sulfydryl amino acid is 0.006-0.15%, and the pH value is adjusted to be stable between 4.0 and 4.5; the adopted citric acid can carry out chelation on metal ions in enzyme, not only has an antioxidation action, but also can protect Vc; the sulfydryl amino acid has a compound action on phenol oxidase, and can slow down the browning and reduce the browning speed; and the phytic acid can chelate the metal ions on the surface layer of the sweet potatoes, so that color changing and color fading of the metal ions to natural pigments can be prevented, simultaneously certain astringent taste in the sweet potatoes can be reduced simultaneously, and the special flavor of the dried sweet potatoes can be improved and remained.
Description
Technical field
The present invention relates to the technical field of food processing color stabilizer, refer to a kind of processing dried sweet potato color stabilizer and preparation method thereof especially.
Background technology
Pachyrhizus claims sweet potato, Ipomoea batatas, sweet potato etc. again, is the grain liked of China people, the popular food that dish has both, and has high nutritive value and medical value.Along with the raising of science and technology development and living standards of the people, the attention that nutritive value that pachyrhizus is abundant and good health care effect also more and more are subjected to domestic and international consumer.
But the dried sweet potato that traditional processing method processes exists " three high one is low ", promptly the sulfur-bearing height, contain sugar high, contain assorted bacterium height, contain the low problem of moisture, had a strong impact on the mouthfeel and the quality of dried sweet potato.Tradition processing dried sweet potato process using sulfur dioxide or nitrite are (as NaSO
2) as color stabilizer.SO
2Or the effect of nitrites is the activity that suppresses polyphenol oxidase, stops the generation of enzymatic browning, and SO
2With can involved in sugar-ammonia react, play addition reaction with carbonyl, prevent the generation of non-enzymatic browning, play discoloration, if but the SO addition exceed standard, it will generate sulfurous acid after meeting water, is a kind of utmost point poisonous substance matter, the serious harm health.
At present, also have or not sulfur to protecting color agent product to replace having sulfur to protecting color agent product on the market, but the effect of its anti-non-enzymatic browning is not ideal, for this reason, be badly in need of on the market a kind ofly protecting chromatic effect good, safe no sulfur to protecting color agent being substituted with the sulfur to protecting color agent, make it become the inevitable demand of modern tuber crops food processing industry.
Summary of the invention
A kind of processing dried sweet potato of the present invention can reach above-mentioned needs with color stabilizer and preparation method thereof, it is characterized in that the color stabilizer that is constituted jointly by citric acid, phytic acid and mercaptoamino acid; Wherein: the citric acid addition is 0.15%～0.6%, and the phytic acid addition is 0.028%～0.1%, and mercaptoamino acid is 0.006%～0.15%, and the pH value adjustment is stabilized in 4.0～4.5.
To achieve these goals, technical solution of the present invention is: add earlier pure water in tank diameter in proportion, add citric acid, phytic acid, mercapto hydroxy-amino-acid more respectively in proportion, adjust pH value between 4.0～4.5, be processing dried sweet potato color stabilizer.
The present invention adopts citric acid that the metal ion in the enzyme is carried out chelating, can regulate pH value, makes pH value remain on 4.0～4.5, plays the effect of acidifying corrosion-resistant, can not only be anti-oxidant, can also protect Vc; Mercaptoamino acid (as methionine, cystine etc.) has compound action to phenol oxidase, and phenolase is suppressed effective, can delay the brown stain base and reduce brown stain speed.Simultaneously, mercapto amino acid is harmless, does not have residue problem, but safe and reliable and supplement nutrition; Phytic acid energy chelating pachyrhizus top layer metal ion, prevent metal ion to the variable color of natural colouring matter, fade, simultaneously can reduce some astringent taste in the pachyrhizus, improve and keep the flavour of dried sweet potato, the color stabilizer of its combination can be produced the more natural no sulphur dried sweet potato of color and luster.
Specific implementation method
(1), prescription
2, preparation
1., elder generation adds pure water in proportion in tank diameter, adds citric acid, phytic acid, mercaptoamino acid more respectively in proportion, adjusts pH value between 4.0～4.5, is processing dried sweet potato color stabilizer.
The above; embodiment only is that preferred implementation of the present invention is described; be not that scope of the present invention is limited; under the prerequisite of the spirit that does not break away from the technology of the present invention; various distortion and improvement that this area engineers and technicians make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (1)
1. a dried sweet potato processing is characterized in that the color stabilizer that is constituted jointly by citric acid, phytic acid and mercaptoamino acid with color stabilizer and preparation method thereof; Wherein: the citric acid addition is 0.15%～0.6%, and the phytic acid addition is 0.028%～0.1%, and mercaptoamino acid is 0.006%～0.15%, and the pH value adjustment is stabilized in 4.0～4.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100466421A CN102160635A (en) | 2011-02-19 | 2011-02-19 | Color protective agent for processing dried sweet potatoes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100466421A CN102160635A (en) | 2011-02-19 | 2011-02-19 | Color protective agent for processing dried sweet potatoes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102160635A true CN102160635A (en) | 2011-08-24 |
Family
ID=44462303
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100466421A Pending CN102160635A (en) | 2011-02-19 | 2011-02-19 | Color protective agent for processing dried sweet potatoes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102160635A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342455A (en) * | 2011-10-01 | 2012-02-08 | 江苏派乐滋食品有限公司 | Preparation method of chromium rich pumpkin flakes |
| CN108902663A (en) * | 2018-06-25 | 2018-11-30 | 佛山实瑞先导材料研究院（普通合伙） | A kind of color stabilizer and its color protecting method preparing Vegetable paper |
-
2011
- 2011-02-19 CN CN2011100466421A patent/CN102160635A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342455A (en) * | 2011-10-01 | 2012-02-08 | 江苏派乐滋食品有限公司 | Preparation method of chromium rich pumpkin flakes |
| CN102342455B (en) * | 2011-10-01 | 2013-01-23 | 江苏派乐滋食品有限公司 | Preparation method of chromium rich pumpkin flakes |
| CN108902663A (en) * | 2018-06-25 | 2018-11-30 | 佛山实瑞先导材料研究院（普通合伙） | A kind of color stabilizer and its color protecting method preparing Vegetable paper |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110824 |