CN108477471A - A kind of vegetables are protected green lands crispness retaining agent and its preparation method and application - Google Patents
A kind of vegetables are protected green lands crispness retaining agent and its preparation method and application Download PDFInfo
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- CN108477471A CN108477471A CN201810224803.3A CN201810224803A CN108477471A CN 108477471 A CN108477471 A CN 108477471A CN 201810224803 A CN201810224803 A CN 201810224803A CN 108477471 A CN108477471 A CN 108477471A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- retaining agent
- green lands
- crispness retaining
- sodium
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- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 150
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 109
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 23
- 239000001110 calcium chloride Substances 0.000 claims abstract description 23
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 23
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical class [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 19
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 17
- FENRSEGZMITUEF-ATTCVCFYSA-E [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] FENRSEGZMITUEF-ATTCVCFYSA-E 0.000 claims abstract description 10
- 229940083982 sodium phytate Drugs 0.000 claims abstract description 10
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 6
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract 2
- 206010033546 Pallor Diseases 0.000 claims description 33
- 239000011734 sodium Substances 0.000 claims description 27
- 229910052708 sodium Inorganic materials 0.000 claims description 27
- 235000011148 calcium chloride Nutrition 0.000 claims description 21
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 20
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 18
- 235000010350 erythorbic acid Nutrition 0.000 claims description 18
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 12
- 230000001953 sensory effect Effects 0.000 abstract description 9
- 238000011156 evaluation Methods 0.000 abstract description 8
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 8
- 239000002932 luster Substances 0.000 abstract description 6
- 230000018044 dehydration Effects 0.000 abstract description 4
- 238000006297 dehydration reaction Methods 0.000 abstract description 4
- 238000012360 testing method Methods 0.000 abstract description 4
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 20
- 235000019804 chlorophyll Nutrition 0.000 description 19
- 229930002875 chlorophyll Natural products 0.000 description 19
- 238000009835 boiling Methods 0.000 description 18
- 240000007087 Apium graveolens Species 0.000 description 16
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 16
- 235000010591 Appio Nutrition 0.000 description 16
- 241000488874 Sonchus Species 0.000 description 16
- 235000008132 Sonchus arvensis ssp. uliginosus Nutrition 0.000 description 16
- 241000245665 Taraxacum Species 0.000 description 15
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 15
- 239000000047 product Substances 0.000 description 14
- -1 calcium lactate compound Chemical class 0.000 description 10
- 230000006378 damage Effects 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 10
- 235000002949 phytic acid Nutrition 0.000 description 10
- 235000013904 zinc acetate Nutrition 0.000 description 10
- 241000607479 Yersinia pestis Species 0.000 description 9
- 201000010099 disease Diseases 0.000 description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 9
- 239000005457 ice water Substances 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 238000007605 air drying Methods 0.000 description 7
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- DJWUNCQRNNEAKC-UHFFFAOYSA-L zinc acetate Chemical class [Zn+2].CC([O-])=O.CC([O-])=O DJWUNCQRNNEAKC-UHFFFAOYSA-L 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 230000002255 enzymatic effect Effects 0.000 description 5
- 229910021645 metal ion Inorganic materials 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000004246 zinc acetate Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical class [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 229910001385 heavy metal Inorganic materials 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 3
- 235000011147 magnesium chloride Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- KETSPIPODMGOEJ-UHFFFAOYSA-B dodecasodium;(2,3,4,5,6-pentaphosphonatooxycyclohexyl) phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OC1C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C1OP([O-])([O-])=O KETSPIPODMGOEJ-UHFFFAOYSA-B 0.000 description 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 241000544912 Melanoides Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 239000006004 Quartz sand Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- ZIALXKMBHWELGF-UHFFFAOYSA-N [Na].[Cu] Chemical compound [Na].[Cu] ZIALXKMBHWELGF-UHFFFAOYSA-N 0.000 description 1
- KSHPUQQHKKJVIO-UHFFFAOYSA-N [Na].[Zn] Chemical compound [Na].[Zn] KSHPUQQHKKJVIO-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 108010025790 chlorophyllase Proteins 0.000 description 1
- 235000019805 chlorophyllin Nutrition 0.000 description 1
- 229940099898 chlorophyllin Drugs 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical group 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000000138 intercalating agent Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 150000004033 porphyrin derivatives Chemical class 0.000 description 1
- 150000004032 porphyrins Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108010070456 protopectinase Proteins 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 108010093489 thiaminase II Proteins 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002918 waste heat Substances 0.000 description 1
Classifications
-
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to field of intensive processing of fruits and vegetables, and in particular to a kind of vegetables are protected green lands crispness retaining agent and its preparation method and application.The vegetables protect green lands crispness retaining agent by weight, including 1000 parts of water, 0.5~1.5 part of sodium phytate, 7~9 parts of D sodium isoascorbates, 2~4 parts of sodium bicarbonates and 0.6~1.6 part of calcium chloride.By protecting green lands, the crisp effect test of guarantor shows, it is protected green lands after crispness retaining agent using vegetables provided by the invention, vegetables, color and luster and flexibility and tender brittleness especially after leaf vegetables processing obviously increase, sensory evaluation total score improves processing performances and the organoleptic quality such as the tanks processed of vegetables, dehydration, quick-frozen 80.0 or more.
Description
Technical field
The present invention relates to field of intensive processing of fruits and vegetables, and in particular to a kind of vegetables, which are protected green lands, crispness retaining agent and preparation method thereof and to answer
With.
Background technology
An important indicator for evaluating vegetables and its fabricated product quality loss in process is exactly its color.And it is green
The green of color vegetables comes from chlorophyll, and fruits and vegetables process Chlorophyll Degradation is since processing conditions causes chlorophyll structure
Caused by destruction, such as light, heat, pH conditions causing histocyte Determination of Chlorophyll decompose and occur fade or discoloration.Blanching is
The preprocess method of common controlling enzymatic browning, appropriate blanching can preferably keep quality of vegetable, prevent enzyme in garden stuff processing
Promote brown stain, it is ensured that the good colour and sense organ of product.Product color quality can be greatly improved by adding color stabilizer appropriate.Mesh
Before, it is using containing Cu using most methods at aspect of protecting green lands2+、Zn2+、Mg2+The green keeping agent of equal metal ions carries out color protection, but
GB/T 2760-2014 are not met《National food safety standard food additives use standard》Regulation, easily causes heavy metal ion
Pollution and metal ion excessive problem.
Fruits and vegetables in maturation, under the action of pectase gradually degrade, and goes out by pectin and Calcium Pectate in cell wall
Existing loosely organized and organization softening, meanwhile, because general green vegetables blade is relatively thin, it is easier tissue occur in blanching technique soft
Change, it is poor so as to cause the processing performances such as the tank processed of vegetables, dehydration, quick-frozen, the quality and sensory properties of product are influenced, reduces and protects
The matter phase.
Invention content
It is an object of the invention to easily brown stain, color stabilizer blanchings during overcoming fruits and vegetables existing in the prior art to protect
Easily there is the technical issues of organization softening in vegetables after color, provide a kind of food-grade of heavy metal free ion and protect green lands crispness retaining agent and its system
Preparation Method and application.
It protects green lands crispness retaining agent the present invention provides a kind of vegetables, by weight, including 1000 parts of water, 0.5~1.5 part of phytic acid
Sodium, 7~9 parts of D-araboascorbic acid sodium, 2~4 parts of sodium bicarbonates and 0.6~1.6 part of calcium chloride.
Preferably, the vegetables protect green lands crispness retaining agent by weight, including 1000 parts of water, 0.7~1.3 part of sodium phytate, 7.6
~8.4 parts of D-araboascorbic acid sodium, 2.6~3.2 parts of sodium bicarbonates and 0.8~1.4 part of calcium chloride.
It protects green lands the present invention provides above-mentioned vegetables the preparation method of crispness retaining agent, by sodium phytate, D-araboascorbic acid sodium, carbonic acid
Hydrogen sodium and calcium chloride are dissolved in the water.
The present invention also provides a kind of vegetables keeping colour and crisp methods, include the following steps：
(1) above-mentioned vegetables crispness retaining agent of protecting green lands is heated to 90~100 DEG C, obtains heat and protects green lands crispness retaining agent；
(2) vegetables step (1) described heat is immersed in protect green lands blanching in crispness retaining agent；
(3) vegetables after the blanching are placed in 2~6 DEG C of cold water, impregnate 3~10min.
Preferably, the time of step (2) described blanching is 60~180s.
Preferably, the protect green lands mass ratio of crispness retaining agent of step (2) vegetables and the heat is 1:(4~10).
Preferably, further include after the cooling：Vegetable drying after cooling to moisture content is less than 10%.
Preferably, the vegetables are leaf vegetables.
Advantageous effect：
(1) vegetables provided by the invention protect green lands sodium phytate used in crispness retaining agent, D-araboascorbic acid sodium, sodium bicarbonate,
Calcium chloride belongs to food grade additives, meets GB/T 2760-2014《National food safety standard food additives use mark
It is accurate》The food additives of restriction use standard, are generated without harmful, noxious material in process.
(2) shown by the crisp effect test of guarantor of protecting green lands：It is protected green lands after crispness retaining agent using the vegetables of the present invention, vegetables are (especially
Leaf vegetables (wild vegetables)) color and luster after processing and flexibility and tender brittleness obviously increase, and sensory evaluation total score is 80.0
More than, improve processing performances and the organoleptic quality such as the tanks processed of vegetables, dehydration, quick-frozen.
(3) by vegetables provided by the invention protect green lands crispness retaining agent applied to vegetables protect green lands protect it is crisp, effectively vegetables can be kept to add
Color and luster after work, free from extraneous odour can extend the shelf-life of vegetables, and avoid containing Cu2+、Zn2+、Mg2+The salt color protection of equal metal ions
Caused by heavy metal ion pollution and metal ion excessive problem.
(4) vegetables provided by the invention protect green lands crispness retaining agent preparation method it is simple, with other crispness retaining agent (such as chlorophyll of protecting green lands
Copper sodium, calcium lactate compound green keeping agent；The formulas such as sodium zinc chlorophyllin, calcium chloride compounding green keeping agent) it compares, production cost reduces 10-
30%, it is easy to industrialization.
Specific implementation mode
It protects green lands crispness retaining agent the present invention provides a kind of vegetables, by weight, including 1000 parts of water, 0.5~1.5 part of phytic acid
Sodium, 7~9 parts of D-araboascorbic acid sodium, 2~4 parts of sodium bicarbonates and 0.6~1.6 part of calcium chloride.
In the present invention, by weight, on the basis of 1000 parts of water, the dosage of the sodium phytate is preferably 0.7~1.3
Part, more preferably 1.1 parts；The dosage of the D-araboascorbic acid sodium is preferably 7.6~8.4 parts, more preferably 8.2 parts；It is described
The dosage of sodium bicarbonate is preferably 2.6~3.2 parts, more preferably 3 parts；The dosage of the calcium chloride is preferably 0.8~1.4 part,
More preferably 1.2 parts.
In the present invention, the water is for dissolving, diluting each active ingredient；The sodium phytate is in very wide pH value range
It is negatively charged, it is a kind of very strong intercalating agent, it can bond positively charged divalent or high price securely by phosphate group
Metal ion, each phytate molecule can provide the rock-steady structure that electronically forms that six pairs of hydrogen atoms make free radical, form slightly solubility and plant
Hydrochlorate complex compound has stronger inoxidizability and color protection, and safe nothing to replace being used as oxygen molecule by color protection object molecule
Poison.
Vegetables enzymatic browning is aoxidized aldehydes matter in the case of aerobic based on polyphenol oxidase, peroxidase
At quinones substance, it is being further formed melanin and melanoid.In the present invention, D-araboascorbic acid sodium is Water-soluble antioxidant
Agent has good reproducibility, has the group for being easy to dehydrogenation in molecular structure, is easy to occur with free oxygen in aqueous solution anti-
It answers, to the oxygen with a consumption part before phenols substrate, to block the generation of melanin, effect of color protection good.
Chlorophyll is a kind of metal porphyrin derivative, while having double carboxy acid ester's structure again, and acidity is too strong to lead to chlorophyll
De-magging fades；Alkalinity is too strong, accelerates de-ester reaction that chlorophyll is made to decompose, but under alkaline condition because de-magging or porphyrin does not occur
Ring cracking reaction, the color and luster that can but keep relative stability, the pH value of system are to influence an important factor of chlorophyll stability,
Chlorophyll is relatively stablized under the conditions of neutral and weak acid and weak base, and pH storage rates of chlorophyll between 6~11 are up to 90%.This
Outside, the environment residing in chloroplaset due to chlorophyll is in alkalescent, so its alkali resistance is strong compared with acid resistance.Profit of the invention
The weakly alkaline environment provided with sodium bicarbonate, can keep chlorophyll stability.
Keep the certain content of protopectin to be to maintain the brittle material base of fruits and vegetables, if protopectin by protopectinase and
Pectin enzyme effect and be hydrolyzed to pectin, when being further hydrolyzed to the products such as pectic acid and methanol by pectin, its adhesion will be lost
Effect, cell are separated from each other, and the hardness of fruits and vegetables tissue is made to decline, and tissue softens, and can seriously affect product quality in this way.And plant
Gelatinous mass between tissue can generate hard structure by the metal cation of multivalence with wherein free carboxyl hinge, i.e.,
Make to remain to the hardness for keeping it to organize by heating, the present invention carries out solidification protection to vegetable tissue using calcium ion, can make group
The flexibility and tender brittleness knitted obviously increase, and effectively promote product quality.
The source of above-mentioned each raw material is not particularly limited in the present invention, and this field conventional commercial product can be used.
The present invention provides the preparation methods of above-mentioned vegetables keeping colour and crisp agent, and the sodium phytate of above-mentioned parts by weight, D- is different anti-
Bad hematic acid sodium and calcium chloride are dissolved in the water.
The present invention also provides a kind of vegetables keeping colour and crisp methods, include the following steps：
(1) above-mentioned vegetables crispness retaining agent of protecting green lands is heated to 90~100 DEG C；
(2) vegetables that vegetables are placed in after the heating are protected green lands and is pulled out after blanching in crispness retaining agent；
(3) vegetables after the blanching are placed in 2~6 DEG C of cold water, impregnate 3~10min.
The present invention first protects green lands above-mentioned vegetables crispness retaining agent heating, and the degree of the heating is to be heated to 90~100 DEG C, preferably
It is 92 DEG C.In the present invention, colour protecting liquid heating is to be prevented to carry out color protection blanching to vegetables with reaching holding quality of vegetable
Enzymatic browning, it is ensured that the purpose of the good colour of product.If blanching temperature is too low, though plant tissue texture can be kept, enzyme suppression
Rate processed is not high, and enzymatic browning can still occur for storage period, and victual quality deterioration occurs, directly influences the quality of product.
In the present invention, the blanching time is preferably 60~180s, and in an embodiment of the present invention, the time of the blanching is excellent
It is selected as 60~90s, more preferably 65s, the time of the blanching is related with vegetables, such as fruit vegetables green soy bean preferably floats
It is 120s to scald the time, and the flower vegetables cauliflower preferred blanching time is 88s, and the day lily preferred blanching time is 60s, stem vegetables
Vegetables kohlrabi preferably float the soup time be 120s,
In the present invention, the protect green lands mass ratio of crispness retaining agent of the vegetables and the vegetables is preferably 1:(4~10)；More preferably
It is 1:5.Blanching is carried out using method provided by the invention, the activity of enzyme in vegetables can be destroyed, prevent vitamin and other nutrition
Substance oxidational losses and enzymatic browning cause product to change colour, while driving away the air in tissue, reduce vegetables in processing and storage
Oxidation in the process improves flavor and kills part microorganism and worm's ovum, reduces pollution.Scalding treatment of the present invention
Peroxidase, chlorophyllase and the polyphenol oxidase for causing vegetables color and luster to change can effectively be killed；Cause vegetables texture change
Pectase, cellulase and amylase；Protease, lipoxygenase and the lipase for causing vegetables spoiled；And cause vegetables
The Thiaminase and ascorbic acid oxidase of nutritional ingredient variation.
The present invention protects green lands the vegetables that vegetables are placed in after above-mentioned heating blanching in crispness retaining agent.In the present invention, the vegetables
Preferably leaf vegetables (wild vegetables), more preferably green vegetable, including but not limited to fresh sowthistle, dandelion or celery
Dish.The present invention preferably cleans the vegetables, removes root, cutting；The present invention is to the shapes and sizes of cutting without spy
It does not limit, can voluntarily be determined according to vegetables own shape and aesthetic requirements.
The present invention pulls the vegetables after the blanching out, is placed in cold water cooling.The temperature of the cold water is 2~6 DEG C, excellent
It is selected as 4 DEG C.If being cooled down with the water of higher temperature, cooling velocity is slower, and obtained victual brittleness is relatively low；If water temperature
It is too low, vegetables icing effect mouthfeel may be made.In the present invention, the degree of the cooling is：Vegetables after the blanching are set
In 2~6 DEG C of cold water, 3~10min is impregnated.More preferably 6~7min.In the present invention, the cooling can make in vegetables
Heart temperature is reduced to 10 DEG C hereinafter, excessively heated to prevent, and tissue softens, avoid waste heat to the nutritional ingredient in raw material into
One step is damaged, and color change also can avoid the recontamination and mass propagation of microorganism.
After cooling treatment, the present invention will preferably pack after the vegetable drying after cooling.The degree of the drying is preferred
For：The dry moisture content to vegetables is less than 10%, again more preferably less than 8%；The mode of the drying is preferably heated-air drying；Institute
The hot blast temperature for stating heated-air drying is preferably 55~65 DEG C, more preferably 60 DEG C.
By protecting green lands, the crisp effect test of guarantor shows：It is protected green lands after crispness retaining agent using the vegetables of the present invention, vegetables (especially leaf vegetables
Class vegetables (wild vegetables)) color and luster after processing and flexibility and tender brittleness obviously increase, sensory evaluation total score 80.0 or more,
Improve processing performances and the organoleptic quality such as the tanks processed of vegetables, dehydration, quick-frozen.
With reference to the embodiment of the present invention, the technical solution in the present invention is clearly and completely described.Based on this
Embodiment in invention, all other reality obtained by those of ordinary skill in the art without making creative efforts
Example is applied, shall fall within the protection scope of the present invention.
Embodiment 1
Vegetables are protected green lands the preparation of crispness retaining agent：Under normal temperature and pressure, successively by 1.1g sodium phytates, 8.2g D-araboascorbic acid sodium,
3.0g sodium bicarbonates, 1.2g calcium chloride are completely dissolved in 1.0kg water, and vegetables are prepared and protect green lands crispness retaining agent.
Vegetables are protected green lands the application of crispness retaining agent：Select no disease and pests harm, without rotten fresh sowthistle, it is cleaned, go to root, cut
After point, vegetables crispness retaining agent of protecting green lands is heated to boiling, temperature is 92 DEG C, the mass ratio for crispness retaining agent of protecting green lands by sowthistle and vegetables
For 1 ︰ 5, the vegetables that sowthistle is immersed to boiling are protected green lands in crispness retaining agent, and sowthistle is pulled out, set by normal pressure blanching 65s immediately after
It cools down 10min rapidly in 2~6 DEG C of ice water, until after 10 DEG C of central temperature is hereinafter, pull draining 20min out, uses 60 DEG C of baking oven
Heated-air drying to moisture content is less than 8%, and sealed bag packaging, room temperature (25 DEG C of room temperature) is stored.
Compare the preparation of curing agent：Under normal temperature and pressure, 250mg zinc acetates are completely dissolved in 1.0kg water, then will
200mg magnesium chlorides are dissolved in the zinc acetate solution.Compare protect green lands crispness retaining agent applying step and this experiment in fresh sowthistle
It is identical.
Embodiment 2
Vegetables are protected green lands the preparation of crispness retaining agent：Under normal temperature and pressure, successively by 1.3g sodium phytates, 8.2g D-araboascorbic acid sodium,
3.2g sodium bicarbonates, 1.4g calcium chloride are completely dissolved in 1.0kg water, and vegetables are prepared and protect green lands crispness retaining agent.
Vegetables are protected green lands the application of crispness retaining agent：Select no disease and pests harm, without rotten fresh sowthistle, it is cleaned, go to root, cut
After point, vegetables crispness retaining agent of protecting green lands is heated to boiling, temperature is 92 DEG C, the mass ratio for crispness retaining agent of protecting green lands by sowthistle and vegetables
For 1 ︰ 7, the vegetables that sowthistle is immersed to boiling are protected green lands in crispness retaining agent, and sowthistle is pulled out, set by normal pressure blanching 70s immediately after
Cool down 10min rapidly in 2~6 DEG C of ice water, until after 10 DEG C of central temperature is hereinafter, pull draining 20min out, 60 DEG C of hot winds of baking oven
Dry to be less than 8% to moisture content, sealed bag packaging, room temperature (25 DEG C of room temperature) is stored.
Compare the preparation of curing agent：Under normal temperature and pressure, 300mg zinc acetates are completely dissolved in 1.0kg water, then will
250mg magnesium chlorides are dissolved in the zinc acetate solution.Compare protect green lands crispness retaining agent applying step and this experiment in fresh sowthistle
It is identical.
Embodiment 3
Vegetables are protected green lands the preparation of crispness retaining agent：Under normal temperature and pressure, successively by 0.7g sodium phytates, 7.6g D-araboascorbic acid sodium,
2.6g sodium bicarbonates, 0.8g calcium chloride are completely dissolved in 1.0kg water, and vegetables are prepared and protect green lands crispness retaining agent.
Vegetables are protected green lands the application of crispness retaining agent：Select no disease and pests harm, without rotten fresh sowthistle, it is cleaned, go to root, cut
After point, vegetables crispness retaining agent of protecting green lands is heated to boiling, temperature is 92 DEG C, the mass ratio for crispness retaining agent of protecting green lands by sowthistle and vegetables
For 1 ︰ 10, the vegetables that sowthistle is immersed to boiling are protected green lands in crispness retaining agent, and sowthistle is pulled out, set by normal pressure blanching 60s immediately after
Cool down 10min rapidly in 2~6 DEG C of ice water, until after 10 DEG C of central temperature is hereinafter, pull draining 20min out, 60 DEG C of hot winds of baking oven
Dry to be less than 8% to moisture content, sealed bag packaging, room temperature (25 DEG C of room temperature) is stored.
Compare the preparation of curing agent：Under normal temperature and pressure, 200mg zinc acetates are completely dissolved in 1.0kg water, then will
150mg magnesium chlorides are dissolved in the zinc acetate solution.Compare protect green lands crispness retaining agent applying step and this experiment in fresh sowthistle
It is identical.
Embodiment 4
Vegetables are protected green lands the preparation of crispness retaining agent：Under normal temperature and pressure, successively by 1.1g sodium phytates, 8.2g D-araboascorbic acid sodium,
3.0g sodium bicarbonates, 1.2g calcium chloride are completely dissolved in 1.0kg water, and vegetables are prepared and protect green lands crispness retaining agent.
Vegetables are protected green lands the application of crispness retaining agent：Select no disease and pests harm, without rotten fresh dandelion, it is cleaned, go to root, cut
After point, vegetables crispness retaining agent of protecting green lands is heated to boiling, temperature is 92 DEG C, the mass ratio for crispness retaining agent of protecting green lands by dandelion and vegetables
For 1 ︰ 5, the vegetables that dandelion is immersed to boiling are protected green lands in crispness retaining agent, and dandelion is pulled out, set by normal pressure blanching 65s immediately after
Cool down 10min rapidly in 2~6 DEG C of ice water, until after 10 DEG C of central temperature is hereinafter, pull draining 20min out, 60 DEG C of hot winds of baking oven
Dry to be less than 8% to moisture content, sealed bag packaging, room temperature (25 DEG C of room temperature) is stored.
Compare the preparation of curing agent：Under normal temperature and pressure, 75mg copper sulphate is completely dissolved in 1.0kg water, then 250mg vinegar
Sour zinc will be dissolved in the copper-bath.It is identical as this experiment to compare crispness retaining agent applying step in fresh dandelion of protecting green lands.
Embodiment 5
Vegetables are protected green lands the preparation of crispness retaining agent：Under normal temperature and pressure, successively by 1.3g sodium phytates, 8.2g D-araboascorbic acid sodium,
3.2g sodium bicarbonates, 1.4g calcium chloride are completely dissolved in 1.0kg water, and vegetables are prepared and protect green lands crispness retaining agent.
Vegetables are protected green lands the application of crispness retaining agent：Select no disease and pests harm, without rotten fresh dandelion, it is cleaned, go to root, cut
After point, vegetables crispness retaining agent of protecting green lands is heated to boiling, temperature is 92 DEG C, the mass ratio for crispness retaining agent of protecting green lands by dandelion and vegetables
For 1 ︰ 7, the vegetables that dandelion is immersed to boiling are protected green lands in crispness retaining agent, and dandelion is pulled out, set by normal pressure blanching 70s immediately after
Cool down 10min rapidly in 2~6 DEG C of ice water, until after 10 DEG C of central temperature is hereinafter, pull draining 20min out, 60 DEG C of hot winds of baking oven
Dry to be less than 8% to moisture content, sealed bag packaging, room temperature (25 DEG C of room temperature) is stored.
Compare the preparation of curing agent：Under normal temperature and pressure, 100mg copper sulphate is completely dissolved in 1.0kg water, then 300mg
Zinc acetate will be dissolved in the copper-bath.Compare protect green lands crispness retaining agent applying step and this experiment phase in fresh dandelion
Together.
Embodiment 6
Vegetables are protected green lands the preparation of crispness retaining agent：Under normal temperature and pressure, successively by 0.7g sodium phytates, 7.6g D-araboascorbic acid sodium,
2.6g sodium bicarbonates, 0.8g calcium chloride are completely dissolved in 1.0kg water, and vegetables are prepared and protect green lands crispness retaining agent.
Vegetables are protected green lands the application of crispness retaining agent：Select no disease and pests harm, without rotten fresh dandelion, it is cleaned, go to root, cut
After point, vegetables crispness retaining agent of protecting green lands is heated to boiling, temperature is 92 DEG C, the mass ratio for crispness retaining agent of protecting green lands by dandelion and vegetables
For 1 ︰ 10, the vegetables (wild vegetables) that dandelion is immersed to boiling are protected green lands in crispness retaining agent, normal pressure blanching 60s, immediately after by Pu public affairs
English is pulled out, is placed in 2~6 DEG C of ice water and is cooled down 10min rapidly, until after 10 DEG C of central temperature is hereinafter, pull draining 20min out, is dried
60 DEG C of heated-air dryings of case to moisture content is less than 8%, and sealed bag packaging, room temperature (25 DEG C of room temperature) is stored.
Compare the preparation of curing agent：Under normal temperature and pressure, 50mg copper sulphate is completely dissolved in 1.0kg water, then 200mg vinegar
Sour zinc will be dissolved in the copper-bath.It is identical as this experiment to compare crispness retaining agent applying step in fresh dandelion of protecting green lands.
Embodiment 7
Vegetables are protected green lands the preparation of crispness retaining agent：Under normal temperature and pressure, successively by 1.1g sodium phytates, 8.2g D-araboascorbic acid sodium,
3.0g sodium bicarbonates, 1.2g calcium chloride are completely dissolved in 1.0kg water, and vegetables are prepared and protect green lands crispness retaining agent.
Vegetables are protected green lands the application of crispness retaining agent：Select no disease and pests harm, without rotten fresh celery, it is cleaned, go root, cutting
Afterwards, vegetables crispness retaining agent of protecting green lands is heated to boiling, temperature is 92 DEG C, is 1 ︰ by the protect green lands mass ratio of crispness retaining agent of celery and vegetables
5, the vegetables that celery is immersed to boiling are protected green lands in crispness retaining agent, and celery is pulled out, is placed in 2~6 DEG C by normal pressure blanching 90s immediately after
Ice water in cool down 10min rapidly, until after 10 DEG C of central temperature is hereinafter, pull draining 20min out, 60 DEG C of heated-air dryings of baking oven are to containing
Water rate is less than 8%, and sealed bag packaging, room temperature (25 DEG C of room temperature) is stored.
Compare the preparation of curing agent：Under normal temperature and pressure, 75mg copper sulphate is completely dissolved in 1.0kg water, then will
250mg zinc acetates will be dissolved in the copper-bath, and subsequently 1.0g calcium chloride is dissolved in above-mentioned solution.Comparison is protected green lands
Crispness retaining agent applying step in fresh celery is identical as this experiment.
Embodiment 8
Vegetables are protected green lands the preparation of crispness retaining agent：Under normal temperature and pressure, successively by 1.3g sodium phytates, 8.2g D-araboascorbic acid sodium,
3.2g sodium bicarbonates, 1.4g calcium chloride are completely dissolved in 1.0kg water, and vegetables are prepared and protect green lands crispness retaining agent.
Vegetables are protected green lands the application of crispness retaining agent：Select no disease and pests harm, without rotten fresh celery, it is cleaned, go root, cutting
Afterwards, vegetables crispness retaining agent of protecting green lands is heated to boiling, temperature is 92 DEG C, is 1 ︰ by the protect green lands mass ratio of crispness retaining agent of celery and vegetables
7, the vegetables that celery is immersed to boiling are protected green lands in crispness retaining agent, and celery is pulled out, is placed in 2~6 DEG C by normal pressure blanching 110s immediately after
Ice water in cool down 10min rapidly, until after 10 DEG C of central temperature is hereinafter, pull draining 20min out, 60 DEG C of heated-air dryings of baking oven are to containing
Water rate is less than 8%, and sealed bag packaging, room temperature (25 DEG C of room temperature) is stored.
Compare the preparation of curing agent：Under normal temperature and pressure, 100mg copper sulphate is completely dissolved in 1.0kg water, then will
300mg zinc acetates will be dissolved in the copper-bath, and subsequently 1.4g calcium chloride is dissolved in above-mentioned solution.Comparison is protected green lands
Crispness retaining agent applying step in fresh celery is identical as this experiment.
Embodiment 9
Vegetables are protected green lands the preparation of crispness retaining agent：Under normal temperature and pressure, successively by 0.7g sodium phytates, 7.6g D-araboascorbic acid sodium,
2.6g sodium bicarbonates, 0.8g calcium chloride are completely dissolved in 1.0kg water, and vegetables are prepared and protect green lands crispness retaining agent.
Vegetables are protected green lands the application of crispness retaining agent：Select no disease and pests harm, without rotten fresh celery, it is cleaned, go root, cutting
Afterwards, vegetables crispness retaining agent of protecting green lands is heated to boiling, temperature is 92 DEG C, is 1 ︰ by the protect green lands mass ratio of crispness retaining agent of celery and vegetables
10, the vegetables that celery is immersed to boiling are protected green lands in crispness retaining agent, and celery is pulled out be placed in then with 2 immediately after by normal pressure blanching 70s
~6 DEG C of ice water cools down rapidly 10min, until after 10 DEG C of central temperature is hereinafter, pull draining 20min out, 60 DEG C of heated-air dryings of baking oven
It is less than 8% to moisture content, sealed bag packaging, room temperature (25 DEG C of room temperature) is stored.
Compare the preparation of curing agent：Under normal temperature and pressure, 50mg copper sulphate is completely dissolved in 1.0kg water, then will
200mg zinc acetates will be dissolved in the copper-bath, and subsequently 0.8g calcium chloride is dissolved in above-mentioned solution.Comparison is protected green lands
Crispness retaining agent applying step in fresh celery is identical as this experiment.
The present invention is with the following method measured the chlorophyll content of vegetables, hardness and sensory evaluation：
(1) measurement of chlorophyll：
The chlorophyll content of sample after the present invention is handled using spectrophotometry measurement.The specific steps are：In assay balance
On weigh 0.1 sample, shred, set in mortar, 95% ethyl alcohol 10ml is added, a small amount of quartz sand is added, be ground into homogenate to blade
Tissue turned pale, stands 2-3min, and filtering is rinsed mortar with a small amount of 95% ethyl alcohol and filtered into volumetric flask for 3 times, finally by filtrate
It is settled to 25ml with 95% ethyl alcohol.Be control with 95% ethyl alcohol, using ultraviolet-uisible spectrophotometer respectively with 665nm and
The absorbance of the pigment solution is measured under 649nm wavelength, and total chlorophyll content value is calculated according to formula, is repeated 3 times and is averaged.
G=6.10 × D665+20.04×D649
Note：G indicates Chlorophyll concentration in formula
(2) measurement of hardness
The present invention selects the vegetable section at uniform, the same position of length, carries out TPA texture analyses using CT3 Texture instruments, visits
Head TA44, fixture TA-TPB, target range 5mm, trigger point 7g, test speed 0.5mms-1, room temperature, selection hardness, reply
Property, elasticity indexes, chewiness etc. be used as texture score parameter, these parameters can be directly by food texture measurement Computer aided analysis
It is calculated, each processing is repeated 5 times, and is averaged.
(3) sensory evaluation
The present invention feels the vegetables of various embodiments of the present invention with dehydrated vegetables product sensory evaluation criterion shown in table 1
Official evaluates.As a result as shown in table 2~4.
1 dehydrated vegetables product sensory evaluation criterion of table
Vegetables protect crisp effect brittleness table (brittleness N) after 2. blanching of table
Vegetables green preservation effect chlorophyll content table (chlorophyll content mg/g) after 3. product of table is stored 3 months
| Fruits and vegetables tissue curing agent | Contrast experiment | |
| Embodiment 1 | 3.15 | 2.68 |
| Embodiment 2 | 3.09 | 2.71 |
| Embodiment 3 | 2.83 | 2.84 |
| Embodiment 4 | 2.97 | 2.57 |
| Embodiment 5 | 2.76 | 2.24 |
| Embodiment 6 | 2.62 | 2.08 |
| Embodiment 7 | 1.23 | 1.02 |
| Embodiment 8 | 1.10 | 0.89 |
| Embodiment 9 | 0.98 | 0.81 |
Vegetables, which are protected green lands, after 4. product of table is stored 3 months protects crisp effect sensory evaluation total score table
The above is only the preferred embodiments of the present invention, it is noted that for the ordinary skill of the art
For personnel, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (8)
- The crispness retaining agent 1. a kind of vegetables are protected green lands, which is characterized in that by weight, including 1000 parts of water, 0.5~1.5 part of sodium phytate, 7~9 parts of D-araboascorbic acid sodium, 2~4 parts of sodium bicarbonates and 0.6~1.6 part of calcium chloride.
- The crispness retaining agent 2. vegetables according to claim 1 are protected green lands, which is characterized in that by weight, including 1000 parts of water, 0.7~1.3 part of sodium phytate, 7.6~8.4 parts of D-araboascorbic acid sodium, 2.6~3.2 parts of sodium bicarbonates and 0.8~1.4 part of chlorination Calcium.
- The preparation method of crispness retaining agent 3. vegetables described in claim 1~2 any one are protected green lands, which is characterized in that by sodium phytate, D- Sodium isoascorbate, sodium bicarbonate and calcium chloride are dissolved in the water.
- 4. a kind of vegetables keeping colour and crisp method, which is characterized in that include the following steps：(1) crispness retaining agent of protecting green lands of vegetables described in claim 1~2 any one is heated to 90~100 DEG C, obtain heat protect green lands protect it is crisp Agent；(2) vegetables step (1) described heat is immersed in protect green lands blanching in crispness retaining agent；(3) vegetables after the blanching are placed in 2~6 DEG C of cold water, impregnate 3~10min.
- 5. according to the method described in claim 4, it is characterized in that, the time of step (2) described blanching is 60~180s.
- 6. according to the method described in claim 4, the crispness retaining agent it is characterized in that, step (2) vegetables and the heat are protected green lands Mass ratio is 1:(4~10).
- 7. according to the method described in claim 4, it is characterized in that, further including after the cooling：Vegetables after cooling are done It is dry to moisture content be less than 10%.
- 8. according to the method described in claim 4~7 any one, which is characterized in that the vegetables are leaf vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810224803.3A CN108477471A (en) | 2018-03-19 | 2018-03-19 | A kind of vegetables are protected green lands crispness retaining agent and its preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810224803.3A CN108477471A (en) | 2018-03-19 | 2018-03-19 | A kind of vegetables are protected green lands crispness retaining agent and its preparation method and application |
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| Publication Number | Publication Date |
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Cited By (7)
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| CN109315695A (en) * | 2018-09-17 | 2019-02-12 | 浙江银河食品有限公司 | Boiled Green Soybeans processing technology |
| CN109770302A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of sauerkraut and preparation method thereof improving color |
| CN109770300A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of high-quality sauerkraut and preparation method thereof |
| CN110169486A (en) * | 2019-06-14 | 2019-08-27 | 卓雍皓 | A kind of Qamgur crisp chip and preparation method thereof |
| CN110279083A (en) * | 2019-07-23 | 2019-09-27 | 哈尔滨商业大学 | A kind of method of quick-frozen Laoshan celery |
| CN111165719A (en) * | 2019-12-30 | 2020-05-19 | 南通奥凯生物技术开发有限公司 | Compound color-protecting preservative for pickled vegetables and production method thereof |
| CN114128853A (en) * | 2021-12-02 | 2022-03-04 | 早颐园实业有限公司 | Color-stable green fruit and vegetable powder and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315695A (en) * | 2018-09-17 | 2019-02-12 | 浙江银河食品有限公司 | Boiled Green Soybeans processing technology |
| CN109770302A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of sauerkraut and preparation method thereof improving color |
| CN109770300A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of high-quality sauerkraut and preparation method thereof |
| CN110169486A (en) * | 2019-06-14 | 2019-08-27 | 卓雍皓 | A kind of Qamgur crisp chip and preparation method thereof |
| CN110279083A (en) * | 2019-07-23 | 2019-09-27 | 哈尔滨商业大学 | A kind of method of quick-frozen Laoshan celery |
| CN111165719A (en) * | 2019-12-30 | 2020-05-19 | 南通奥凯生物技术开发有限公司 | Compound color-protecting preservative for pickled vegetables and production method thereof |
| CN114128853A (en) * | 2021-12-02 | 2022-03-04 | 早颐园实业有限公司 | Color-stable green fruit and vegetable powder and preparation method thereof |
| CN114128853B (en) * | 2021-12-02 | 2024-02-23 | 早颐园实业有限公司 | Green fruit and vegetable powder with stable color and preparation method thereof |
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