CN107259308B - Plant source fresh-cut water chestnut yellowing inhibitor and preparation and application methods thereof - Google Patents
Plant source fresh-cut water chestnut yellowing inhibitor and preparation and application methods thereof Download PDFInfo
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- CN107259308B CN107259308B CN201710483865.1A CN201710483865A CN107259308B CN 107259308 B CN107259308 B CN 107259308B CN 201710483865 A CN201710483865 A CN 201710483865A CN 107259308 B CN107259308 B CN 107259308B
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- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 41
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 41
- 235000009165 saligot Nutrition 0.000 title claims abstract description 41
- 239000003112 inhibitor Substances 0.000 title claims abstract description 35
- 241001083492 Trapa Species 0.000 title claims abstract description 32
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 31
- 238000004383 yellowing Methods 0.000 title claims abstract description 27
- 241000196324 Embryophyta Species 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims description 13
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 230000027772 skotomorphogenesis Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 12
- 239000006228 supernatant Substances 0.000 abstract description 8
- 238000007873 sieving Methods 0.000 abstract description 7
- 238000001035 drying Methods 0.000 abstract description 5
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 abstract description 4
- 238000010298 pulverizing process Methods 0.000 abstract description 4
- 238000002137 ultrasound extraction Methods 0.000 abstract description 4
- 241001085205 Prenanthella exigua Species 0.000 abstract description 2
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 240000001085 Trapa natans Species 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 238000007605 air drying Methods 0.000 description 6
- 239000000834 fixative Substances 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 230000006866 deterioration Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 238000007602 hot air drying Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000119012 Bequaertiodendron magalismontanum Species 0.000 description 2
- 244000285774 Cyperus esculentus Species 0.000 description 2
- 235000005853 Cyperus esculentus Nutrition 0.000 description 2
- 244000103152 Eleocharis tuberosa Species 0.000 description 2
- 235000014309 Eleocharis tuberosa Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a plant source fresh-cut water chestnut etiolation inhibitor, which comprises the following components in percentage by mass: 3% of rice bran extract; 5% of ethanol; the balance of water is 100 percent; the preparation method of the yellowing inhibitor comprises the following steps: (1) drying testa oryzae, pulverizing, and sieving; (2) adding the sieved rice bran into water, and performing ultrasonic extraction to obtain supernatant; (3) vacuum microwave drying the supernatant to obtain testa oryzae extract; (4) dissolving the rice bran extract in 5% ethanol water solution to obtain fresh-cut water chestnut etiolation inhibitor; the application of the yellowing inhibitor is as follows: soaking fresh-cut corm Eleocharitis with etiolation inhibitor for 5-10 min, and sealing with fresh-keeping film for storage. The invention has no pollution and no toxicity, can obviously delay the etiolation of the water chestnuts, and keeps the bright white color of the fresh-cut water chestnuts for more than 15 days.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable fresh-keeping processing, and particularly relates to a botanical fresh-cut water chestnut etiolation inhibitor, and a preparation method and an application method thereof.
Background
The biggest limiting factor of storage and sale of fresh-cut fruit and vegetable products is color deterioration, the economic value of the fruits is reduced by more than 50%, and the method is one of important factors causing huge economic loss of the fresh-cut fruit and vegetable products. Therefore, the research on the color deterioration mechanism of fresh-cut fruit and vegetable products and the search for effective color deterioration prevention and control measures are always the focus of research.
Water chestnut (Eleocharis tuberosa (Roxb.) Schult), also known as horseshoe. The corm of water chestnut has unique flavor, rich nutrition and high medicinal value. Chinese water chestnut accounts for more than 70% of the world yield, but the development of the processing industry of the water chestnut is slow at present, the product mainly takes the canned water chestnut in clear water, and the additional value is low. The water chestnuts are not easy to clean and peel, and the processed products are difficult to keep the characteristics of crisp and fresh taste of the water chestnuts, so that the fresh water chestnuts have good market prospect. Fresh-cut water chestnut products are not common in the market at present, and the main reason is the yellowing problem of the fresh-cut water chestnuts in the storage process. The water chestnuts as stem fruits and vegetables are obviously yellowed after being cut fresh, the yellowing process of the fresh-cut water chestnuts is different from the traditional enzymatic browning, and related researches are less in stem fruits and vegetables which are not sensitive to ethylene like the water chestnuts at present.
The chemical color fixative treatment is the most commonly used color fixative at present due to the characteristics of good color fixative effect, low cost, easy operation and the like. However, the chemical color fixative residue is harmful to human health, and with the increasing concern of food safety, the need of replacing the chemical color fixative with a healthy and environment-friendly color fixative product is urgent. Scientific research shows that the plant extract contains effective components capable of inhibiting color deterioration, and the plant-derived color-protecting components have no pollution to the environment, are non-toxic or low-toxic to human bodies and are easily accepted by consumers, so that the method for searching the fresh-cut water chestnut color-protecting agent from the plants has a good application prospect.
Disclosure of Invention
The invention aims to provide a plant source fresh-cut water chestnut yellowing inhibitor and a preparation and application method thereof aiming at the defects of the prior art.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a plant source fresh-cut water chestnut yellowing inhibitor comprises the following components in percentage by mass:
rice bran extract: 3 percent of
Ethanol: 5 percent of
Water: the balance to 100%.
A preparation method of the plant source fresh-cut water chestnut yellowing inhibitor comprises the following steps:
(1) air drying testa oryzae at room temperature or air drying with hot air, pulverizing, and sieving;
(2) adding the sieved rice bran into water, and performing ultrasonic extraction to obtain supernatant;
(3) vacuum microwave drying the obtained supernatant to obtain testa oryzae extract;
(4) dissolving the rice bran extract in 5% ethanol water solution to obtain fresh-cut water chestnut etiolation inhibitor.
And the temperature of hot air drying in the step (1) is 40-45 ℃, and the sieving is 80-mesh sieve.
And in the step (2), the ultrasonic frequency of the ultrasonic boosting is 30KHz-45KHz, the temperature is 40 ℃ to 45 ℃, and the ultrasonic boosting time is 120min-180 min.
An application method of the plant source fresh-cut water chestnut yellowing inhibitor comprises the following steps:
(1) peeling corm Eleocharitis, and cutting into pieces with thickness of 0.3-0.6 cm;
(2) soaking water chestnut with the etiolation inhibitor for 5-10 min;
(3) draining water at room temperature, and sealing with preservative film for storage.
The invention has the advantages and positive effects that:
1. the etiolation inhibitor can obviously delay the etiolation of the water chestnut and can keep the bright white color of the fresh water chestnut for more than 15 days.
2. The raw materials required by the etiolation inhibitor are pollution-free and non-toxic, and the etiolation inhibitor can not pollute people and environment when being used on fresh-cut water chestnuts.
3. The yellowing inhibitor has low cost, can be recycled, and greatly reduces the use cost.
Drawings
FIG. 1 is a graph showing the results of comparison of daylily of fresh-cut chufa after 15 days using the yellowing inhibitor in example 1;
FIG. 2 is a graph showing the results of comparison of flowers of fresh-cut chufa after 20 days using the yellowing inhibitor in example 2.
Detailed Description
The following further details the examples of the invention: it should be emphasized that the embodiments described herein are illustrative rather than restrictive, and thus the present invention is not limited to the embodiments described in the detailed description, but other embodiments derived from the technical solutions of the present invention by those skilled in the art are also within the scope of the present invention.
Example 1
A plant source fresh-cut water chestnut yellowing inhibitor comprises the following components in percentage by mass:
rice bran extract: 3 percent of
Ethanol: 5 percent of
Water: the balance to 100%;
a preparation method of the plant source fresh-cut water chestnut yellowing inhibitor comprises the following steps:
(1) air drying testa oryzae at room temperature or air drying with hot air, pulverizing, and sieving;
(2) adding the sieved rice bran into water, and performing ultrasonic extraction to obtain supernatant;
(3) vacuum microwave drying the obtained supernatant to obtain testa oryzae extract;
(4) dissolving the rice bran extract in 5% ethanol water solution to obtain fresh-cut water chestnut etiolation inhibitor.
Wherein the hot air drying temperature in the step (1) is 40 ℃, and the sieving is 80-mesh sieve.
Wherein the ultrasonic wave frequency of the ultrasonic wave boosting in the step (2) is 30KHz, the temperature is 45 ℃, and the ultrasonic wave boosting time is 120 min.
Wherein the microwave vacuum drying temperature in the step (3) is 40 ℃.
The application method of the plant source fresh-cut water chestnut yellowing inhibitor comprises the following steps:
(1) peeling corm Eleocharitis, cutting into 0.3cm thick pieces,
(2) soaking corm Eleocharitis in the yellowing inhibitor for 5 min.
(3) Draining water at room temperature, placing in a plastic tray, and sealing with preservative film for storage.
The water chestnut yellowing inhibitor can inhibit the yellowing for more than 15 days, and the result is shown in figure 1.
Example 2
A plant source fresh-cut water chestnut yellowing inhibitor comprises the following components in percentage by mass:
rice bran extract: 6 percent of
Ethanol: 5 percent of
Water: the balance to 100%;
a preparation method of the plant source fresh-cut water chestnut yellowing inhibitor comprises the following steps:
(1) air drying testa oryzae at room temperature or air drying with hot air, pulverizing, and sieving;
(2) adding the sieved rice bran into water, and performing ultrasonic extraction to obtain supernatant;
(3) vacuum microwave drying the obtained supernatant to obtain testa oryzae extract;
(4) dissolving the rice bran extract in 5% ethanol water solution to obtain fresh-cut water chestnut etiolation inhibitor.
Wherein the hot air drying temperature in the step (1) is 45 ℃, and the sieving is 80-mesh sieve.
Wherein the ultrasonic frequency of the ultrasonic boosting in the step (2) is 45KHz, the temperature is 40 ℃, and the ultrasonic boosting time is 180 min.
Wherein the microwave vacuum drying temperature in the step (3) is 45 ℃.
The application method of the plant source fresh-cut water chestnut yellowing inhibitor comprises the following steps:
(1) peeling corm Eleocharitis, cutting into 0.6cm thick pieces,
(2) soaking corm Eleocharitis in the yellowing inhibitor for 10 min.
(3) Draining water at room temperature, placing in a plastic tray, and sealing with preservative film for storage.
The water chestnut yellowing inhibitor can inhibit the yellowing for more than 20 days, and the result is shown in figure 2.
Claims (1)
1. An application method of a plant source fresh-cut water chestnut yellowing inhibitor is characterized by comprising the following steps: the application method comprises the following steps: (1) peeling corm Eleocharitis, and cutting into pieces with thickness of 0.3-0.6 cm; (2) soaking water chestnut with the etiolation inhibitor for 5-10 min; (3) draining water at room temperature, and sealing and storing with preservative film;
the yellowing inhibitor comprises the following components in percentage by mass:
rice bran extract: 3 percent of
Ethanol: 5 percent of
Water: the balance to 100%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710483865.1A CN107259308B (en) | 2017-06-23 | 2017-06-23 | Plant source fresh-cut water chestnut yellowing inhibitor and preparation and application methods thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710483865.1A CN107259308B (en) | 2017-06-23 | 2017-06-23 | Plant source fresh-cut water chestnut yellowing inhibitor and preparation and application methods thereof |
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| Publication Number | Publication Date |
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| CN107259308A CN107259308A (en) | 2017-10-20 |
| CN107259308B true CN107259308B (en) | 2020-07-03 |
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| CN201710483865.1A Active CN107259308B (en) | 2017-06-23 | 2017-06-23 | Plant source fresh-cut water chestnut yellowing inhibitor and preparation and application methods thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111616199B (en) * | 2020-05-07 | 2023-09-22 | 贺州学院 | Fresh-keeping method of fresh-cut water chestnut |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1995070A (en) * | 2006-12-26 | 2007-07-11 | 江南大学 | Ultrasonic wave extraction process for rice bran polysaccharide |
| CN103561755A (en) * | 2011-05-27 | 2014-02-05 | 韩国食品研究院 | Novel usage of rice, rice bran, or chaff extract as histamine receptor antagonist |
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- 2017-06-23 CN CN201710483865.1A patent/CN107259308B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1995070A (en) * | 2006-12-26 | 2007-07-11 | 江南大学 | Ultrasonic wave extraction process for rice bran polysaccharide |
| CN103561755A (en) * | 2011-05-27 | 2014-02-05 | 韩国食品研究院 | Novel usage of rice, rice bran, or chaff extract as histamine receptor antagonist |
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| CN107259308A (en) | 2017-10-20 |
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Application publication date: 20171020 Assignee: Guilin Jinsu Food Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046404 Denomination of invention: A plant derived fresh cut water chestnut yellowing inhibitor and its preparation and application method Granted publication date: 20200703 License type: Common License Record date: 20231108 Application publication date: 20171020 Assignee: Guangxi Zhulin Food Sales Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046401 Denomination of invention: A plant derived fresh cut water chestnut yellowing inhibitor and its preparation and application method Granted publication date: 20200703 License type: Common License Record date: 20231108 Application publication date: 20171020 Assignee: Zhongshan County Fuqiang Agricultural Planting Professional Cooperative Assignor: HEZHOU University Contract record no.: X2023980046398 Denomination of invention: A plant derived fresh cut water chestnut yellowing inhibitor and its preparation and application method Granted publication date: 20200703 License type: Common License Record date: 20231108 Application publication date: 20171020 Assignee: Guangxi Fuchuan Rongrong Agricultural Development Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046375 Denomination of invention: A plant derived fresh cut water chestnut yellowing inhibitor and its preparation and application method Granted publication date: 20200703 License type: Common License Record date: 20231108 Application publication date: 20171020 Assignee: Fuchuan Kangzhuang Breeding Family Farm Assignor: HEZHOU University Contract record no.: X2023980046366 Denomination of invention: A plant derived fresh cut water chestnut yellowing inhibitor and its preparation and application method Granted publication date: 20200703 License type: Common License Record date: 20231108 Application publication date: 20171020 Assignee: GUANGXI ZHONGSHAN FUQIANG YAYAO HUAXIANG AGRICULTURE CO.,LTD. Assignor: HEZHOU University Contract record no.: X2023980046356 Denomination of invention: A plant derived fresh cut water chestnut yellowing inhibitor and its preparation and application method Granted publication date: 20200703 License type: Common License Record date: 20231108 Application publication date: 20171020 Assignee: Guangxi Kanglin Chemical Reagent Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046440 Denomination of invention: A plant derived fresh cut water chestnut yellowing inhibitor and its preparation and application method Granted publication date: 20200703 License type: Common License Record date: 20231108 |