CN113303364A - Method for inhibiting browning of fresh-cut water chestnuts by combining physics and biology - Google Patents
Method for inhibiting browning of fresh-cut water chestnuts by combining physics and biology Download PDFInfo
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- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 98
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 241001083492 Trapa Species 0.000 claims abstract description 34
- 238000002791 soaking Methods 0.000 claims abstract description 31
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 16
- 229930182817 methionine Natural products 0.000 claims abstract description 16
- 239000012153 distilled water Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 4
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
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- 238000010438 heat treatment Methods 0.000 description 5
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- 239000000243 solution Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
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- 239000000834 fixative Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
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- YZQBYALVHAANGI-UHFFFAOYSA-N magnesium;dihypochlorite Chemical compound [Mg+2].Cl[O-].Cl[O-] YZQBYALVHAANGI-UHFFFAOYSA-N 0.000 description 3
- 239000004246 zinc acetate Substances 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
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- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 2
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- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
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- 235000019614 sour taste Nutrition 0.000 description 2
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- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- WOAHJDHKFWSLKE-UHFFFAOYSA-N 1,2-benzoquinone Chemical compound O=C1C=CC=CC1=O WOAHJDHKFWSLKE-UHFFFAOYSA-N 0.000 description 1
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- 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
- 239000004201 L-cysteine Substances 0.000 description 1
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- 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 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
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- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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Classifications
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for inhibiting browning of fresh-cut water chestnuts by combining physics and biology, which comprises the following steps: (1) cleaning water chestnut, peeling, and slicing; (2) soaking the slices in distilled water, sterilizing, taking out, draining, soaking in warm water of 50 deg.C, taking out, draining, soaking in methionine water solution, taking out, draining, soaking in warm water of 50 deg.C before browning, taking out, draining, and further storing. The technology of the invention is simple to operate, and only needs to soak the water chestnut slices in warm water at 50 ℃ for 30min and methionine water solution with the mass percentage concentration of 1.0% for 1 h; methionine is amino acid and is a nutrient substance required by human body; intermittent warm water treatment is carried out, any substances which are not beneficial to health are not added, and the problem of food safety is avoided; the raw material consumption is low, and the cost is low; the method has good effect and can inhibit the browning of the fresh-cut water chestnuts for 30 days.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food preservation, in particular to a method for inhibiting browning of fresh-cut water chestnuts by combining physics and biology.
[ background of the invention ]
The water chestnuts are commonly called as water chestnuts, the peels are purple black, the pulp is white, the taste is sweet, the water chestnuts contain abundant carbohydrates, multiple vitamins and mineral substances, the water chestnuts have important food therapy value and are agricultural and sideline products which are popular with the public. The chufa peel is not suitable for being eaten raw with peel because of containing some pathogenic bacteria, and is generally eaten without peel. The peeled fresh-cut water chestnuts are more favored by consumers because of the delicious taste and convenient eating. But after peeling, the phenolic substances and O in the water chestnut2The contact is increased, under the action of polyphenol oxidase in the water chestnuts, the water chestnuts are easily oxidized to generate o-benzoquinone, quinone compounds are further oxidized and polymerized to form melanin, enzymatic browning is further generated, and the fresh-cut water chestnuts are reduced in eating quality and storage period. Therefore, how to inhibit enzymatic browning of the fresh-cut water chestnuts, keep the edible quality of the fresh-cut water chestnuts and prolong the storage period of the fresh-cut water chestnuts is an important problem to be solved urgently.
Influence of Xiaolizhi (Xiaolizhi, fresh-keeping liquid combined with heat treatment on refrigeration quality of fresh-cut water chestnut [ J]In the grain and food industry, 2017,24(1):44-52.) and the like, 1.5 percent of sodium diacetate is combined with heat treatment at 55 ℃ to help inhibit enzymatic browning of fresh-cut water chestnuts, but specific days for prolonging the storage period of the fresh-cut water chestnuts are not obtained, and the sodium diacetate belongs to a chemical preservative and has residues in the fresh-cut water chestnuts, so that the problem of food safety is caused. Kingjinxin, Yangyuxin, Shiwanfang and the like (Kingjinxin, Yangyuxin, Shiwanfang composite preservative solution has preservation effect on fresh-cut water chestnuts [ J]The food and machinery, 2018,34(12):129-34.) uses a compound fresh-keeping liquid consisting of 80g/L of salt, 3g/L of white sugar and 100g/L of white vinegar to soak fresh-cut water chestnuts, can inhibit enzymatic browning and prolong the storage period of the fresh-cut water chestnuts for 6 days, but the storage period only takes the enzymatic browning as an evaluation index, the eating quality of the fresh-cut water chestnuts is not considered, and the fresh-cut water chestnuts can be extremely sour due to the high-concentration white vinegar of 100g/L, which is unacceptable. Quality of a royal quality of the airInhibition of browning of fresh-cut water chestnuts by composite color protection treatment [ J]A method for preparing fresh-cut water chestnut in food safety includes such steps as treating fresh-cut water chestnut with the composite color fixative consisting of 0.2% L-cys, 0.6% CA and 0.6% Vc in 2013, 4, 76-8.10.16043/j.cnki.cfs, 2013, 04, 017) to suppress enzymatic browning, and treating the fresh-cut water chestnut with the acetic acid in 0.6% concentration, which can not be used for elongating storage period. Research on color-protecting and fresh-keeping effects of fresh-cut water chestnuts by using basic magnesium hypochlorite [ J ]]In the packaging engineering, 2016,5(3):20-3.10.19554/j. cnki.1001-3563.2016.05.006) fresh-cut water chestnuts are treated by using basic magnesium hypochlorite, but specific days for prolonging the storage period are not obtained, the basic magnesium hypochlorite belongs to a chemical preservative, residues exist in the fresh-cut water chestnuts, and the problem of food safety is caused. Qiu mountain, Li Xihong, Hu Yun Feng, Chen Shi Ge, Zhang, etc. (Chen Shi Ge, Qiu mountain, Li Xihong, Hu Yun Feng, Zhang2Study of fresh-keeping action of composite coating film on fresh-cut water chestnuts [ J]Food and fermentation industries, 2008,34 (149-)2The fresh-cut water chestnuts are treated by composite coating, but specific days for prolonging the storage period are not obtained. Penli peach, Jiangxing, Yangshizhen, Li Yue Bing, Daghenxia, Linwenbin, etc. (Penli peach, Jiangxing, Yangshen, Li Yue Bing, Daghenxia, Linwenbin. chitosan capsule can inhibit browning of fresh-cut water chestnut [ J]Plant physiology communication, 2002,38(6):554-6.) fresh-cut water chestnuts were treated with 0.5% to 2% chitosan coating, but no specific days to extend shelf life were obtained. Influence of Pengyong, Liyunfei etc. (Pengyong, Liyunfei, chitosan and sodium alginate coating film on browning, decay and quality of fresh-cut water chestnut [ J]2013,34(17):334-41.10.13386/j.issn1002-0306.2013.17.046) treating fresh-cut water chestnuts with two films of chitosan and sodium alginate, but no specific days for prolonging the storage period are obtained. Influence of the nano SiOx-chitosan complex on the quality and physiology of fresh-cut water chestnut [ J ]]Chinese food proceedings 2011,11(4):123-8.10.16429/j.1009-7848.2011.04.033) fresh-cut water chestnuts were treated with the nano SiOx/chitosan complex coating film, but no specific days for extending the shelf life were obtained. Marvelet, weishuxin,Development of compound antistaling agent for Wang 'an Jian, etc. (Hou Bow, Wei Shuxin, Wang' an Jian, fresh-cut water chestnut [ J)]Food science and technology, 2007,12) 195-7.10.13684/j.cnki.spkj.2007.12.050) fresh-cut water chestnuts are treated with a composite color fixative (0.2% phytic acid + 0.1% L-cysteine + 0.25% zinc acetate + 1% sodium diacetate), but specific days for prolonging the storage period are not obtained, and the fresh-cut water chestnuts are very acidic due to a high-concentration acid solution of 0.25% zinc acetate and 1% sodium diacetate and unacceptable, and the zinc acetate and the sodium diacetate belong to chemical preservatives and remain in the fresh-cut water chestnuts, so that a food safety problem is caused. Deng Yuan Xi, Chen Jia, Wujie, Xihui, Wang Jia Liang and the like (Deng Yuan Xi, Chen Jia, Wujie, Xihui, Wang Jia Liang, fresh-cut water chestnut sulfur-free color fixative formula response surface method optimization [ J]In the food industry, 2018,39 (126-. Zeng Kaifeng, Tian Wei Na, Ming Jian, etc. (Zeng Kaifeng, Tian Wei Na, Ming Jian. response surface method for researching influence of heat treatment on quality of fresh-cut water chestnuts [ J]2010,31(2):70-6.) fresh-cut water chestnuts are protected by heat treatment, but specific days for prolonging the storage period are not obtained, and the water chestnuts lose much water and the eating quality is greatly reduced by the heat treatment. Influence of Jiangyue, Homopiping, Stachys pellucida, Wang Chenopodium and Pan Yonggui on fresh-cut water chestnut yellowing and related enzymes [ J ] alcohol treatment]2017,38(10):326-30.) the fresh-cut water chestnut is treated by 40% ethanol, but specific days for prolonging the storage period are not obtained, and the 40% ethanol can make the fresh-cut water chestnut have strong wine flavor and be unacceptable. Van-biography (Van-biography, Chen Ding, Wang Shaohua, Chua Fang, Meixin, construction and bin, Suiyong, Chua Sha, and which construction army. influence of ethanol soaking on storage quality change of fresh-cut water chestnuts [ J]Modern food technology, 2018,34(12):122-8.10.13982/j.mfst.1673-9078.2018.12.019) 55%The ethanol of the water chestnut processing method can not obtain specific days for prolonging the storage period, and 55 percent of ethanol can lead the water chestnut to be in strong wine flavor and be unacceptable. Influence of Denlili, Mingjian, TIANWENA, and ZEKAFANG on quality change of fresh-cut water chestnut [ J]Food science 2010,31(2): 233-6) fresh-cut water chestnuts were fumigated with acetaldehyde, which belongs to a chemical preservative and remains in the fresh-cut water chestnuts, without giving specific days to extend the shelf life, which may cause food safety problems. Researchers (Litao Pen, Young, exogenous pharmaceutical acid inhibition browsing of fresh-cut Chinese water chess, J)]Food Chemistry,2006,94(4):535-40.10.1016/j. foodchem.2004.11.047) salicylic acid is used to inhibit enzymatic browning of fresh-cut water chestnuts, but salicylic acid is mainly preservative and has limited effect as an antioxidant to inhibit enzymatic browning, and a slightly higher concentration can make the fresh-cut water chestnuts sour, which is not acceptable to consumers. Researchers (Litao Pen, Shuzhen Yang, Qiong Li, et al. hydrogen peroxide derivatives inhibition of fresh-cut Chinese water chess nut [ J)]Postharves t Biology and Technology,2008,47(2):260-6.10.1016/j. postharvbio.2007.07.002) with H2O2Treating fresh-cut water chestnut H2O2Has the main function of disinfection, has limited effect as an antioxidant, is easy to remain in food and is harmful to human bodies. Researchers (Yueaming Jiang, Litao Pen, Jianrong Li. use of market for shelf life and quality maintenance of fresh-cut chip water chemistnut [ J)]The fresh-cut water chestnuts are treated by citric acid in Journal of Food Engineering,2004,63(3):325-8.10.1016/j. jofooding.2003.08.004), the inhibition effect of the citric acid is poor, the fresh-cut water chestnuts generate sour taste at a higher concentration, and the sour taste is not accepted by consumers. Researchers (Y.you, Y.Jiang, J.Sun, et al. effects of short-term anaerobic treatment on branched fresh-cut Chinese herbal medicine to immune activity [ J.]Foo d Chem,2012,132(3):1191-6.10.1016/j. foodchem.2011.11.073) the use of anoxic treatment to inhibit enzymatic browning and anoxia treatment of fresh-cut water chestnuts, although the inhibition effect is better, the fresh-cut water chestnuts undergo anaerobic respiration to make them undergo anaerobic respirationHas great peculiar smell which is not accepted by consumers. Optimization of sulfur-free color-protecting condition and storage quality research of fresh-cut water chestnuts (Wanghaiping, Huanghe and Sheng, Tianqing) (J)]Food technology, 2019(44), 6.10.13684/j.cnki.spkj.2019.10.013) adopts a mixed solution consisting of NaCl, citric acid and Vc to soak the water chestnuts for 15min, so that the color of the water chestnuts can be protected, but how long the color can be protected is not obtained, and the citric acid can lead the water chestnuts to become sour and cannot be eaten. Influence of nilifar, Poplar Yiyang, Houwenpu, Wang hong Xun, Minting (nilifar, Poplar Yiyang, Houwenpu, Wang hong Xun, Minting. ultraviolet irradiation and ethanol treatment on browning of fresh-cut water chestnut [ J]2019,44(11):6.10.13684/j. cnki. spkj.2019.11.008) can reduce browning of the water chestnuts by treating the water chestnuts with ultraviolet rays and ethanol, the combined treatment effect of the ultraviolet rays and the ethanol is better, but specific days for prolonging the storage period are not obtained, special equipment is needed for the ultraviolet rays, the cost is higher, and the ethanol enables the water chestnuts to have wine flavor and reduce the eating quality.
The combination of methionine and intermittent warm water treatment for inhibiting the browning of the fresh-cut water chestnuts is a physical and biological combined fresh-keeping mode, does not cause the safety problem of new food to the water chestnuts, does not cause the water chestnuts to lose water, does not reduce the edible quality, does not report the combination of methionine and intermittent warm water treatment for inhibiting the browning of the fresh-cut water chestnuts at home and abroad at present, and does not report the combination of methionine and intermittent warm water treatment for inhibiting the browning of the fresh-cut fruits and vegetables at home and abroad.
[ summary of the invention ]
The invention aims to overcome the defects in the prior art and provide a method for inhibiting browning of fresh-cut water chestnuts, which is safe, free of side effect, simple to operate, low in cost and good in effect, and does not cause water loss of the water chestnuts or reduce the edible quality.
In order to achieve the aim, the invention provides a method for inhibiting browning of fresh-cut water chestnuts by combining physics with biology, which is characterized by comprising the following steps:
(1) cleaning water chestnut, peeling, and slicing;
(2) soaking the slices in the step (1) in distilled water, sterilizing, taking out, draining, soaking in warm water at 50 ℃, taking out, draining, soaking in a methionine aqueous solution, taking out, draining, storing until browning occurs, soaking in warm water at 50 ℃, taking out, draining, continuously storing until browning occurs, soaking in warm water at 50 ℃, taking out, draining, and continuously storing.
Preferably, the thin slice in the step (1) is a thin slice with the thickness of 3-4 mm; the distilled water soaking in the step (2) is to completely submerge the chufa slices by distilled water, the sterilization and disinfection are to perform sterilization and disinfection treatment by ozone for 30min, the draining time is 10min, the soaking in warm water at 50 ℃ is to perform soaking in constant-temperature water at 50 ℃ for 30min, the soaking in methionine aqueous solution is to perform soaking in methionine aqueous solution with the mass percentage concentration of 1.0% for 1h, and the storage at 1 ℃ is performed every time.
The invention has the beneficial effects that: firstly, the technical operation is simple, and only the water chestnut slices are soaked in warm water at 50 ℃ for 30min and in methionine water solution with the mass percentage concentration of 1.0% for 1 h; the methionine is amino acid and is a nutrient substance needed by human body; intermittent warm water treatment is carried out, any substances which are not beneficial to health are not added, and the problem of food safety is avoided; the consumption of raw materials is less, and the cost is very low; fourthly, the effect is good, and the browning of the fresh-cut water chestnuts can be inhibited for 30 days.
[ detailed description ] embodiments
The technical solution of the present invention will now be described in detail with reference to examples. It should be understood that the following examples are only illustrative of the present invention and are not intended to limit the scope of the present invention. It is intended that all modifications or alterations to the steps or conditions of the present invention be made without departing from the spirit or essential characteristics thereof.
Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art.
In this example, the degree of browning was evaluated as follows:
observing the browning degree by eyes, estimating and calculating;
the browning degree is divided into 6 grades, which are respectively represented by the numbers 0, 1, 2,3, 4 and 5 (0 is completely without browning; 1 is provided with a browning point; 2 is slight browning and the browning area is less than 1/5; 3 is medium browning and the browning area is between 1/5 and 1/3; 4 is between medium browning and serious browning and the browning area is between 1/3 and 1/2; 5 is serious browning and the browning area is more than 1/2.)
The browning degree of each sample is the average value of 3 parallel test preservation boxes, and each preservation box needs to be numbered;
the browning degree of each sample of the preservation box (sigma the browning degree of each water chestnut in each preservation box)/the total number of the water chestnuts in the preservation box) is more than 2, which indicates that the sample can not be eaten and is limited by the market, and the sample is stopped to be stored. The samples were analyzed 1 time every 3 days, and 3 crispers per sample were analyzed in parallel.
(1) Sample processing
Selecting fresh corm Eleocharitis with no rot, skin breakage, injury, and substantially consistent size, cleaning with tap water, peeling with a peeler, and cutting into 3-4mm thick sheets. Soaking the water chestnut slices in distilled water, soaking the water chestnut slices in the distilled water, sterilizing with ozone for 30min, taking out the water chestnut slices, and draining for 10 min. Soaking 30g of water chestnut slices as a sample in 50 deg.C constant temperature water for 30min, taking out water chestnut slices, and draining for 10 min. And then soaking in a 1.0% methionine aqueous solution for 1h, taking out, draining for 10min, subpackaging in 3 preservation boxes, wherein each preservation box is filled with 10g, storing at 1 ℃, and observing the browning degree every 3 days. And observing the browning degree on the 6 th day, soaking in constant-temperature water of 50 ℃ for 30min, taking out the water chestnut slices, and draining for 10 min. Storage at 1 degree was continued and the degree of browning was observed every 3 days. And observing the browning degree on the 12 th day, soaking in constant-temperature water of 50 ℃ for 30min, taking out the water chestnut slices, and draining for 10 min. Storage at 1 degree was continued and the degree of browning was observed every 3 days. Untreated served as a control.
(2) Results of the experiment
After 8 days for the control sample, the browning level exceeded 2 and it was not edible. The browning degree of the samples treated by methionine and intermittent warm water is more than 2 after 38 days, and the samples cannot be eaten.
Therefore, in the embodiment, the method has a good effect of inhibiting the browning of the fresh-cut water chestnuts, and can inhibit the browning of the fresh-cut water chestnuts for 30 days.
Claims (2)
1. A method for inhibiting browning of fresh-cut water chestnuts by combining physics and biology is characterized by comprising the following steps:
(1) cleaning water chestnut, peeling, and slicing;
(2) soaking the slices in the step (1) in distilled water, sterilizing, taking out, draining, soaking in warm water at 50 ℃, taking out, draining, soaking in a methionine aqueous solution, taking out, draining, storing until browning occurs, soaking in warm water at 50 ℃, taking out, draining, continuously storing until browning occurs, soaking in warm water at 50 ℃, taking out, draining, and continuously storing.
2. The method of claim 1, wherein the combination of physical and biological properties inhibits browning of fresh-cut water chestnuts, said method comprising: the slice in the step (1) is a slice with the thickness of 3-4 mm; the distilled water soaking in the step (2) is to completely submerge the chufa slices by distilled water, the sterilization and disinfection are to perform sterilization and disinfection treatment by ozone for 30min, the draining time is 10min, the soaking in warm water at 50 ℃ is to perform soaking in constant-temperature water at 50 ℃ for 30min, the soaking in methionine aqueous solution is to perform soaking in methionine aqueous solution with the mass percentage concentration of 1.0% for 1h, and the storage at 1 ℃ is performed every time.
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| CN115005364A (en) * | 2022-05-27 | 2022-09-06 | 江苏大学 | Color fixative for protecting colors of soy sauce, table vinegar and yellow wine and application thereof |
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