CN108902663A - A kind of color stabilizer and its color protecting method preparing Vegetable paper - Google Patents
A kind of color stabilizer and its color protecting method preparing Vegetable paper Download PDFInfo
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- CN108902663A CN108902663A CN201810660027.1A CN201810660027A CN108902663A CN 108902663 A CN108902663 A CN 108902663A CN 201810660027 A CN201810660027 A CN 201810660027A CN 108902663 A CN108902663 A CN 108902663A
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- color
- color stabilizer
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 57
- 239000003381 stabilizer Substances 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 20
- 230000000694 effects Effects 0.000 claims abstract description 20
- 102000030523 Catechol oxidase Human genes 0.000 claims abstract description 13
- 108010031396 Catechol oxidase Proteins 0.000 claims abstract description 13
- WHNWPMSKXPGLAX-UHFFFAOYSA-N N-Vinyl-2-pyrrolidone Chemical compound C=CN1CCCC1=O WHNWPMSKXPGLAX-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229960000913 crospovidone Drugs 0.000 claims abstract description 13
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 claims abstract description 13
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 claims abstract description 13
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 11
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 9
- 239000003112 inhibitor Substances 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 5
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims abstract description 5
- 229930182490 saponin Natural products 0.000 claims abstract description 5
- 150000007949 saponins Chemical class 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000008367 deionised water Substances 0.000 claims description 13
- 229910021641 deionized water Inorganic materials 0.000 claims description 13
- 235000006708 antioxidants Nutrition 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- DLNAGMLXUYEHQS-UHFFFAOYSA-N 3-O-beta-D-glucopyranosylserjanic acid Natural products COC(=O)C1(C)CCC2(CCC3(C)C(=CCC4C5(C)CCC(OC6OC(CO)C(O)C(O)C6O)C(C)(C)C5CCC34C)C2C1)C(=O)O DLNAGMLXUYEHQS-UHFFFAOYSA-N 0.000 claims description 5
- 241001122767 Theaceae Species 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 239000011230 binding agent Substances 0.000 claims description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 4
- 235000018417 cysteine Nutrition 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- CCDRPBGPIXPGRW-JNKODXNQSA-N (4as,6ar,6as,6br,8ar,9r,10s,12ar,14bs)-9-(hydroxymethyl)-2,2,6a,6b,9,12a-hexamethyl-10-[(3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-1,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydropicene-4a-carboxylic acid Chemical compound O([C@H]1CC[C@]2(C)[C@H]3CC=C4[C@@]([C@@]3(CC[C@H]2[C@@]1(CO)C)C)(C)CC[C@]1(CCC(C[C@H]14)(C)C)C(O)=O)C1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O CCDRPBGPIXPGRW-JNKODXNQSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 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 claims description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(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 IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 3
- PALNVYHUKHRDOP-UHFFFAOYSA-N UNPD162310 Natural products COC(=O)C1(C)CCC2(CCC3(C)C(=CCC4C5(C)CCC(OC6OC(CO)C(O)C(OC7OC(CO)C(O)C(O)C7O)C6O)C(C)(C)C5CCC34C)C2C1)C(=O)O PALNVYHUKHRDOP-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethyl mercaptane Natural products CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000467 phytic acid Substances 0.000 claims description 3
- 235000002949 phytic acid Nutrition 0.000 claims description 3
- 229940068041 phytic acid Drugs 0.000 claims description 3
- 239000001384 succinic acid Substances 0.000 claims description 3
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 0.000 claims description 3
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 2
- 235000013793 astaxanthin Nutrition 0.000 claims description 2
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims description 2
- 229940022405 astaxanthin Drugs 0.000 claims description 2
- 239000001168 astaxanthin Substances 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 239000004698 Polyethylene Substances 0.000 claims 2
- 229920000573 polyethylene Polymers 0.000 claims 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 claims 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 229920000128 polypyrrole Polymers 0.000 claims 1
- 150000004040 pyrrolidinones Chemical class 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 229910021645 metal ion Inorganic materials 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 4
- 230000003260 anti-sepsis Effects 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 230000003111 delayed effect Effects 0.000 abstract description 2
- 238000002845 discoloration Methods 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract description 2
- 238000005562 fading Methods 0.000 abstract description 2
- 239000001257 hydrogen Substances 0.000 abstract description 2
- 229910052739 hydrogen Inorganic materials 0.000 abstract description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000020477 pH reduction Effects 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 238000003786 synthesis reaction Methods 0.000 abstract description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 239000013522 chelant Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- KGRVJHAUYBGFFP-UHFFFAOYSA-N 2,2'-Methylenebis(4-methyl-6-tert-butylphenol) Chemical compound CC(C)(C)C1=CC(C)=CC(CC=2C(=C(C=C(C)C=2)C(C)(C)C)O)=C1O KGRVJHAUYBGFFP-UHFFFAOYSA-N 0.000 description 1
- 229930192334 Auxin Natural products 0.000 description 1
- RGDJCYRXKJVXKD-UHFFFAOYSA-N Saponin 3 Natural products COC(=O)C1(C)CCC2(CCC3(C)C(=CCC4C5(C)CCC(OC6OC(CO)C(O)C(O)C6OC7OC(CO)C(O)C(O)C7O)C(C)(C)C5CCC34C)C2C1)C(=O)O RGDJCYRXKJVXKD-UHFFFAOYSA-N 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000002363 auxin Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 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 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000019441 ethanol Nutrition 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
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical compound C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- 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)
Abstract
The invention discloses a kind of color stabilizer and its color protecting method for preparing Vegetable paper, the polyphenol oxidase activity inhibitor of addition can chelate coating metal ion, prevent discoloration, colour fading of the metal ion to natural pigment；Antioxidant can be reduced oxidation stain；Crospovidone can be associated with stronger hydrogen bond with polyphenol substance hydroxyl, selectively absorb polyphenols, prevent enzymatic browning；Saponin collaboration inhibits polyphenol oxidase activity；Citric acid has the function of chelated metal ions, it adjusts PH and has acidification antisepsis, in synthesis, color stabilizer of the invention has compound action, and brown stain can be delayed to reduce browning rate, play good effect of color protection, the problem of can solve the brown stain easy to oxidize of vegetables during preparing Vegetable paper, and preparing process is simple, and at low cost, effect is obvious.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of color stabilizer and its color protecting method for preparing Vegetable paper.
Background technique
Vegetable paper is to study a kind of more novel foodstuff at present, and fresh vegetables are usually used by pretreatment processing
It is dehydrated after various binders and additive is added at puree.Full of nutrition, the lovely luster of Vegetable paper, not only
Remain vegetables it is original flavor, color and various nutritional ingredients, and there is low fat, low calorie, high dietary-fiber, be rich in
The characteristics of vitamin, minerals and auxin.China's Vegetable Resources are abundant, and Vegetable is processed to dehydration vegetable after harvesting
Dish is in order to store and export, and Vegetable paper not only also has the characteristics that long term storage, also can satisfy people to dietary fiber
Needs, the processing of Vegetable paper is generally adopted by fresh raw material, is one at Vegetable paper for Dehydrated Vegetable Processing and new tastes
Examination, but the chlorophyll in vegetables is heat-sensitive substance, unstable under the high temperature conditions, easily decline is changed into process
The phyllins of non-green influence the color of vegetables, make under the quality of Vegetable paper if being easy to appear brown stain in process
Drop, therefore color protection in Vegetable paper preparation process and its important.Currently, the processing of Vegetable paper is less on the market, for Vegetable paper
Additive there are also greatly research space.
China Patent No. CN201210506373.7 discloses a kind of pericarpium zanthoxyli schinifolii and spontaneously dries color stabilizer and its color protecting method,
Mainly include ethyl alcohol, sodium citrate, several ingredient mixing of sodium ascorbate, spraying or immersion pericarpium zanthoxyli schinifolii, and then obtains dark green
The pericarpium zanthoxyli schinifolii product in pool.
Summary of the invention
It is an object of the present invention to solve the problems, such as the vegetables brown stain easy to oxidize during preparing Vegetable paper, and
Preparing process is simple, at low cost, and effect is obvious.
A kind of color stabilizer preparing Vegetable paper is calculated as with quality percentage：PH regulator 0.1~0.5%, polyphenol oxidase enzyme activity
Property inhibitor 1~10%, saponin 1~3%, crospovidone 0.01~0.03%, is gone antioxidant 0.5~1%
Ion water surplus.
Preferably, the color stabilizer is calculated as with quality percentage：PH regulator 0.2~0.4%, polyphenol oxidase activity inhibit
Agent 2~8%, antioxidant 0.6~0.8%, saponin 1.5~2.5%, crospovidone 0.015~0.025%,
Deionized water surplus.
Preferably, the color stabilizer is calculated as with quality percentage：PH regulator 0.3%, polyphenol oxidase activity inhibitor
5%, antioxidant 0.7%, saponin 2%, crospovidone 0.02%, deionized water surplus.
Wherein, the PH regulator is one of citric acid, ascorbic acid, malic acid, succinic acid or a variety of；It is described
Polyphenol oxidase activity inhibitor be one of mercaptoethanol, cysteine, sodium chloride, phytic acid or a variety of；Institute
The antioxidant stated is tea polyphenol-palmitate, one kind of astaxanthin or arbitrary proportion mixing；The adjustment of color stabilizer Ph value is stablized
4.5~6.0.
In addition, a kind of color protecting method for preparing Vegetable paper color stabilizer, is achieved by the steps of：(1) vegetable cleaning is done
Only, it is put into blanching 0.5~1 minute in boiling water；
(2) vegetables of blanching are put into cooling in ice water, are put into 0.5~2min of immersion in deployed color stabilizer, drip
It is laid in hot air chamber and dries in the shade after dry, it is dry to obtain brightly painted vegetables；
(3) vegetables dry powder is broken into powder, auxiliary material, binder is added, it is dry by colloid mill, the step of being sliced, sterilize
After obtain Vegetable paper.
Compared with prior art, the device have the advantages that it is as follows：
Color stabilizer of the invention has compound action to phenol oxidase, brown stain can be delayed to reduce browning rate, wherein polyphenol oxygen
Coating metal ion can be chelated by changing activity inhibitor, prevent discoloration, colour fading of the metal ion to natural pigment；Antioxidant energy
Reduce oxidation stain；Crospovidone can be associated with stronger hydrogen bond with polyphenol substance hydroxyl, selectively absorb more
Phenolic substances prevents enzymatic browning；Saponin collaboration inhibits polyphenol oxidase activity；Citric acid has the work of chelated metal ions
With adjusting PH simultaneously has acidification antisepsis, and in synthesis, color stabilizer of the invention can play good effect of color protection, can solve
The problem of preparing the brown stain easy to oxidize of vegetables during Vegetable paper, and preparing process is simple, and at low cost, effect is obvious.
Specific embodiment
The present invention is further elaborated for following embodiment：
Embodiment 1
A kind of color stabilizer preparing Vegetable paper in terms of quality percentage including：PH regulator 0.1%, polyphenol oxidase activity suppression
Preparation 10%, antioxidant 0.5%, saponin 1%, crospovidone 0.01%, deionized water 88.39%.
Embodiment 2
A kind of color stabilizer preparing Vegetable paper in terms of quality percentage including：PH regulator 0.5%, polyphenol oxidase activity suppression
Preparation 1%, antioxidant 1%, saponin 3%, crospovidone 0.03%, deionized water 74.47%.
Embodiment 3
A kind of color stabilizer preparing Vegetable paper in terms of quality percentage including：Citric acid 0.3%, mercaptoethanol 5%, tea polyphenols
Palmitate 0.7%, saponin 2%, crospovidone 0.02%, deionized water 91.98%.
Embodiment 4
A kind of color stabilizer preparing Vegetable paper in terms of quality percentage including：Ascorbic acid 0.2%, cysteine 8%, shrimp are green
Plain 0.6%, saponin 1.5%, crospovidone 0.015%, deionized water 89.685%.
Comparative example 1
A kind of color stabilizer preparing Vegetable paper in terms of quality percentage including：Malic acid 0.1%, sodium chloride 15%, tea polyphenols
Palmitate 2%, saponin 1%, crospovidone 0.05%, deionized water 81.85%.
Comparative example 2
A kind of color stabilizer preparing Vegetable paper in terms of quality percentage including：Succinic acid 0.1%, phytic acid 15%, soap
Angle glycosides 1%, crospovidone 0.05%, deionized water 83.85%.
Comparative example 3
A kind of color stabilizer preparing Vegetable paper in terms of quality percentage including：Citric acid 0.1%, cysteine 15%, shrimp are green
Plain 2%, saponin 1%, deionized water 81.9%.
Comparative example 4
A kind of color stabilizer preparing Vegetable paper in terms of quality percentage including：Citric acid 0.1%, sodium chloride 15%, tea polyphenols
Palmitate 2%, crospovidone 0.05%, deionized water 82.85%.
Above-described embodiment 1~4 and comparative example 1~4 deploy obtained color stabilizer, and color protecting method is real as follows
It is existing：
(1) vegetable cleaning is clean, it is put into blanching 0.5~1 minute in boiling water；
(2) vegetables of blanching are put into cooling in ice water, are put into 0.5~2min of immersion in deployed color stabilizer, drip
It is laid in hot air chamber and dries in the shade after dry, it is dry to obtain brightly painted vegetables；
(3) vegetables dry powder is broken into powder, auxiliary material, binder is added, it is dry by colloid mill, the step of being sliced, sterilize
After obtain Vegetable paper.
Brown stain experiment
It will be separately added into the color stabilizer of Examples 1 to 4 and comparative example 1~4 after following three groups of green vegetable blanchings, and opposed
Than experiment, as a result such as following table：
As seen from table：Color stabilizer of the invention can play good effect of color protection, can solve during preparing Vegetable paper
The problem of vegetables brown stain easy to oxidize.
Finally, it should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although logical
Crossing reference the preferred embodiment of the present invention, invention has been described, but those skilled in the art should manage
Solution, can make various changes, without departing from defined by the appended claims to it in the form and details
The spirit and scope of the present invention.
Claims (8)
1. a kind of color stabilizer for preparing Vegetable paper, which is characterized in that color stabilizer is calculated as with quality percentage：PH regulator 0.1~
0.5%, polyphenol oxidase activity inhibitor 1~10%, antioxidant 0.5~1%, saponin 1~3%, polyethylene polypyrrole
Alkanone 0.01~0.03%, deionized water surplus.
2. color stabilizer according to claim 1, which is characterized in that color stabilizer is calculated as with quality percentage：PH regulator 0.2~
0.4%, polyphenol oxidase activity inhibitor 2~8%, antioxidant 0.6~0.8%, saponin 1.5~2.5%, polyethylene are poly-
Pyrrolidones 0.015~0.025%, deionized water surplus.
3. color stabilizer according to claim 2, which is characterized in that color stabilizer is calculated as with quality percentage：PH regulator
0.3%, polyphenol oxidase activity inhibitor 5%, antioxidant 0.7%, saponin 2%, crospovidone 0.02%,
Deionized water surplus.
4. described in any item color stabilizers according to claim 1~3, which is characterized in that the PH regulator is citric acid, resists
One of bad hematic acid, malic acid, succinic acid are a variety of.
5. described in any item color stabilizers according to claim 1~3, which is characterized in that the polyphenol oxidase activity inhibits
Agent is one of mercaptoethanol, cysteine, sodium chloride, phytic acid or a variety of.
6. described in any item color stabilizers according to claim 1~3, which is characterized in that the antioxidant is tea polyphenols palm fibre
Glycerin monostearate, one kind of astaxanthin or arbitrary proportion mixing.
7. described in any item color stabilizers according to claim 1~3, which is characterized in that the adjustment of its Ph value is stablized 4.5~6.0.
8. a kind of color protecting method of the Vegetable paper color stabilizer as described in any one of claim 1~7, it is characterised in that by walking as follows
It is rapid to realize：
(1) vegetable cleaning is clean, it is put into blanching 0.5~1 minute in boiling water；
(2) vegetables of blanching are put into cooling in ice water, 0.5~2min of immersion in deployed color stabilizer are put into, after draining
It is laid in hot air chamber and dries in the shade, it is dry to obtain brightly painted vegetables；
(3) vegetables dry powder is broken into powder, auxiliary material, binder is added, it is dry by colloid mill, the step of slice, sterilizing after
To Vegetable paper.
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Cited By (1)
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| CN110140859A (en) * | 2019-05-27 | 2019-08-20 | 上海应用技术大学 | A kind of compound blanching color stabilizer of cabbage and its application |
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