CN114766637A - Color protection method of undaria pinnatifida product - Google Patents
Color protection method of undaria pinnatifida product Download PDFInfo
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- CN114766637A CN114766637A CN202210411049.0A CN202210411049A CN114766637A CN 114766637 A CN114766637 A CN 114766637A CN 202210411049 A CN202210411049 A CN 202210411049A CN 114766637 A CN114766637 A CN 114766637A
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- undaria pinnatifida
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- carrageenan
- color protection
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a color protection method of an undaria pinnatifida product, which comprises the following steps: desalting salted wakame seaweed, mixing the desalted wakame seaweed with deionized water in a ratio of 1g to 3mL, and breaking the walls to obtain wakame seaweed slurry; fully dissolving carrageenan in water according to the proportion of (0.01-1) g:100mL to obtain a color protection solution; mixing the undaria pinnatifida pulp and the color protection solution according to the volume ratio of 16:1, homogenizing, and vibrating to fully react; carrying out heat treatment on the mixed slurry under the condition of keeping out of the sun to obtain a color-protecting undaria pinnatifida product; wherein, the steps are carried out in a dark place, the temperature is 25 ℃, and the pH value is controlled to be 7.0 +/-0.2. The method of the invention has obvious effect on protecting the color of the undaria pinnatifida products by adding the carrageenan as the color protecting solution. The method is convenient and effective, and can reduce the thermal degradation degree of chlorophyll, thereby improving the color and quality of the undaria pinnatifida products.
Description
Technical Field
The invention belongs to the technical field of edible seaweed processing, and particularly relates to a color protection method for an undaria pinnatifida product.
Background
Undaria pinnatifida, one of edible brown algae, has been a popular food material for human beings for a long time, especially in Asian countries such as China, Japan, Korea, etc. Undaria pinnatifida is rich in nutrition, contains nutrients such as minerals, amino acids, vitamins and dietary fibers, and also contains various bioactive substances including polysaccharides, polyphenols, fucoxanthin and the like. These bioactive substances impart functional activities to Undaria pinnatifida, such as antioxidant, anti-inflammatory, anticancer, anti-obesity, etc.
The green color of undaria pinnatifida is the result of chlorophyll action. Chlorophyll is a naturally occurring pigment present in all photosynthetic plants and also in some bacteria and algae, with a porphyrin ring, a symmetrical cyclic tetrapyrrole, with phytol attached and concentrated magnesium ions as the basic structure. Chlorophyll is a stable pigment in nature, but when extracted from plant tissues, it can be degraded by heat, light, oxygen, acids and enzymes. Researches show that chlorophyll a is degraded into pheophytin and other chlorophyll derivatives in a high-temperature process, the formation of the pheophytin is accompanied by the color change from bright green to olive brown, and the pheophytin is finally considered as a quality loss by consumers, the sensory quality of the undaria pinnatifida products is seriously influenced, the purchasing desire of the consumers is reduced, and the development of the undaria pinnatifida products is restricted. Current means of chlorophyll protection include the addition of Mg2+Salt to prevent loss of magnesium, adding Cu2+Or Zn2+Salt to obtain new bright green metal-leafHowever, the aforementioned method may cause safety problems such as excessive heavy metal ions, and threatens food safety.
Therefore, the color protection method of the undaria pinnatifida product which is simple, easy to obtain and natural and harmless is particularly necessary.
Disclosure of Invention
The invention aims to solve the problem that the existing processed products of undaria pinnatifida are easy to fade and discolor during heat treatment. In order to make up for the defects, the invention provides a method for protecting the color of the undaria pinnatifida product. The method can effectively prevent the degradation of chlorophyll in the thermal processing process.
The purpose of the invention is realized by the following technical scheme:
the first purpose of the invention is to provide a color protection method of undaria pinnatifida products, which comprises the following steps:
(1) desalting salted wakame seaweed to obtain desalted wakame seaweed;
(2) mixing the desalted undaria pinnatifida obtained in the step (1) with deionized water according to the proportion of 1g to 3mL, and breaking the walls to obtain undaria pinnatifida pulp;
(3) fully dissolving carrageenan in water according to the proportion of 0.01-1 g to 100mL to obtain a color protection solution; mixing the undaria pinnatifida pulp prepared in the step (2) and the color protection solution according to the volume ratio of 16:1, homogenizing, and oscillating to fully react;
(4) carrying out heat treatment on the mixed slurry obtained in the step (3) under the condition of keeping out of the sun to obtain a color-protecting undaria pinnatifida product;
wherein, the steps (1) to (4) are carried out in a dark place at the room temperature of 25 ℃ and the pH value is controlled to be 7.0 +/-0.2.
As a preferred embodiment of the present invention, the carrageenan in the step (3) is replaced with the soy protein isolate.
In a preferred embodiment of the present invention, carrageenan is dissolved in water in a ratio of 1g to 100mL to obtain a color-protecting solution.
As a preferred embodiment of the present invention, step (1) is specifically: and (3) repeatedly cleaning the salted undaria pinnatifida by deionized water for 3-4 times, removing salt particles on the surface, and soaking in clear water to ensure that the undaria pinnatifida is fully unfolded.
In a preferred embodiment of the present invention, the soaking time is 4 min.
As a preferred embodiment of the invention, the wall breaking time is 1-2 min. Further preferably, the wall breaking time is 1.5 min.
In a preferred embodiment of the present invention, the homogenization time is 1-4 min. Further preferably, the homogenization time is 2-2.5 min.
As a preferred embodiment of the invention, the oscillation temperature is 25 ℃ and the oscillation time is 20-40 min.
As a preferred embodiment of the present invention, the heat treatment conditions in step (4): water bath is carried out for 30min to 1h at the temperature of 80 ℃.
In a preferred embodiment of the present invention, the color-protected undaria pinnatifida product obtained in the step (4) is subjected to chlorophyll extraction, and the ultraviolet-visible absorption spectrum of the supernatant is measured to be improved in absorption light intensity at 400-450 nm and 650-680 nm compared with that of the undried color-protecting solution.
A second object of the present invention is to provide the use of the aforementioned method in thermally processed products of undaria pinnatifida.
The invention has the following beneficial effects:
1. by measuring ultraviolet visible absorption spectrum, after the carrageenan color protection solution or the soybean protein isolate color protection solution is added, the ultraviolet absorption intensity of chlorophyll after heat treatment is enhanced, and the color protection solution is proved to have a certain effect of preventing chlorophyll from thermal degradation. Has obvious effect on protecting the color of the undaria pinnatifida products, thereby improving the color and quality of the undaria pinnatifida products.
2. The invention provides a method for protecting the color of undaria pinnatifida products, which is characterized in that a carrageenan solution or a soybean protein isolate solution is added into undaria pinnatifida slurry to protect chlorophyll, and no toxic or harmful substances are generated in the process.
3. The method is obtained on the basis of repeated experiments, and the problems of standard exceeding of heavy metal ions and the like caused by adding of the heavy metal ions are avoided.
4. The method has the advantages of simple color protection step, low cost, easy realization of industrialization, good industrial production practicability, safety and convenient popularization.
Drawings
FIG. 1 is a graph showing the UV/VIS absorption spectrum of example 1.
FIG. 2 is a graph showing an ultraviolet-visible absorption spectrum of example 2.
FIG. 3 is a graph showing an ultraviolet-visible absorption spectrum of example 3.
FIG. 4 is a graph showing an ultraviolet-visible absorption spectrum of example 4.
FIG. 5 is a graph showing an ultraviolet-visible absorption spectrum of example 5.
FIG. 6 is a graph showing an ultraviolet-visible absorption spectrum of example 6.
FIG. 7 is a comprehensive ultraviolet-visible absorption spectrum chart of examples 1 to 6.
FIG. 8 is an enlarged view of 400 to 450nm of FIG. 7.
FIG. 9 is an enlarged view of the region 650 to 680nm in FIG. 7.
Detailed Description
The present invention is further described below in conjunction with specific examples to better understand and implement the technical solutions of the present invention for those skilled in the art.
Direct source of salted undaria pinnatifida: purchased from Dalian aquaculture group, Inc. (Dalian, China).
The chlorophyll extraction steps of the invention are as follows:
(1) mixing the undaria pinnatifida pulp to be detected with a 95% ethanol solution in a ratio of 1g to 3mL, and swirling for 1 min;
(2) performing ultrasonic treatment on the mixture for 5min at 200W in a dark condition;
(3) centrifuging at 10000r/min for 5min after ultrasonic treatment, and collecting supernatant;
(4) the extraction was repeated three times and the supernatants were combined.
Example 1
A method for protecting color of Undaria Pinnatifida product comprises the following steps:
(1) desalting salted undaria pinnatifida: repeatedly cleaning salted undaria pinnatifida for 3-4 times by using deionized water, removing salt particles on the surface, and soaking in clear water for 4min to ensure that the undaria pinnatifida is fully unfolded;
(2) mixing desalted Undaria pinnatifida and deionized water at a ratio of 1g:3mL, and breaking the wall in a wall breaking machine for 1.5min to obtain Undaria pinnatifida slurry (in dark place);
(3) preparing a carrageenan solution with the concentration of 0.01 percent: weighing 0.01g of carrageenan, and uniformly mixing the carrageenan with 100mL of deionized water at 100 ℃ to obtain a carrageenan solution with the concentration of 0.01%;
(4) adding a color protection solution, namely a carrageenan (Car) solution with the concentration of 0.01% into the undaria pinnatifida slurry obtained in the step (2), wherein the volume ratio of the undaria pinnatifida slurry to the carrageenan solution is 16:1, and obtaining mixed slurry serving as an experimental group (stored in a dark place);
(5) homogenizing the mixed slurry obtained in the step (4) in a dark place for 2min to ensure that the undaria pinnatifida slurry and the color protection solution are fully and uniformly stirred;
(6) shaking the slurry which is fully and uniformly mixed for 30min at the room temperature of 25 ℃ in a dark place to ensure that the slurry is fully reacted and contacted;
(7) carrying out water bath heat treatment on the vibrated experimental group mixed slurry obtained in the step (6) under the condition of keeping out of the light (80 ℃, 30min), and placing a negative control group in the condition of keeping out of the light for 30min at room temperature;
(8) and (4) performing chlorophyll extraction on the mixed slurry obtained in the step (7) after the water bath heat treatment, and performing ultraviolet visible absorption spectrum determination on the obtained supernatant.
All the above steps are carried out in the dark, the temperature is 25 ℃ and the pH is controlled at 7.0 +/-0.2.
The ultraviolet-visible absorption spectrum measured in example 1 is shown in fig. 1, and after a carrageenan (Car) solution with a concentration of 0.01% is used as a color fixative for treatment, the absorption light intensity at 400-450 nm and 650-680 nm is higher than that of a positive control group, which indicates that compared with the negative control group, degradation occurs after chlorophyll in the positive control group is subjected to heat treatment, and after the carrageenan (Car) solution with a concentration of 0.01% is added as the color fixative, the ultraviolet-visible absorption spectrum has a certain inhibiting effect on the thermal degradation of chlorophyll, and the method in example 1 has a color fixative effect.
Example 2
Referring to example 1, a method for protecting the color of an undaria pinnatifida product is different in that a 0.1% carrageenan (Car) solution is added to the undaria pinnatifida slurry in the step (4), the volume ratio of the undaria pinnatifida slurry to the carrageenan solution is 16:1, and the mixed slurry is obtained and used as an experimental group (stored in a dark place).
The ultraviolet-visible absorption spectrogram measured in example 2 is shown in fig. 2, and the absorption intensity at 400-450 nm and 650-680 nm is higher than that of the positive control group, which indicates that the degradation phenomenon occurs after the heat treatment of chlorophyll in the positive control group compared with the negative control group, and after 0.1% carrageenan (Car) solution is added as a color fixative, the ultraviolet-visible absorption spectrogram has a certain inhibition effect on the thermal degradation of chlorophyll, which indicates that the method in example 2 has a color protection effect.
Example 3
Referring to example 1, a method for protecting the color of an undaria pinnatifida product is different in that a 1% carrageenan (Car) solution is added to the undaria pinnatifida slurry in the step (4), the volume ratio of the undaria pinnatifida slurry to the carrageenan solution is 16:1, and the mixed slurry is obtained as an experimental group (stored in the dark).
The ultraviolet-visible absorption spectrogram measured in example 3 is shown in fig. 3, and the absorption intensity at 400-450 nm and 650-680 nm is higher than that of the positive control group, which indicates that the degradation phenomenon occurs after the heat treatment of chlorophyll in the positive control group compared with the negative control group, and after 1% carrageenan (Car) solution is added as a color fixative, the ultraviolet-visible absorption spectrogram has a certain inhibition effect on the thermal degradation of chlorophyll, which indicates that the method in example 3 has a color fixative effect.
Example 4
A method for protecting the color of an undaria pinnatifida product, referring to example 1, is different only in that a Soy Protein Isolate (SPI) solution with a concentration of 0.01% is added to the undaria pinnatifida slurry as a color protecting solution in the step (4), the volume ratio of the undaria pinnatifida slurry to the Soy Protein Isolate (SPI) solution is 16:1, and the mixed slurry is obtained as an experimental group (stored in a dark place).
Wherein, the preparation method of the Soybean Protein Isolate (SPI) solution with the concentration of 0.01 percent comprises the following steps: 0.01g of soy protein isolate is weighed, mixed evenly with 100mL of deionized water and stirred for 2h at room temperature to obtain a soy protein isolate solution with the concentration of 0.01%.
The ultraviolet-visible absorption spectrogram measured in example 4 is shown in fig. 4, and the absorption intensity at 400-450 nm and 650-680 nm is higher than that of the positive control group, which indicates that the degradation phenomenon occurs after the heat treatment of chlorophyll in the positive control group compared with the negative control group, and after 0.01% of Soy Protein Isolate (SPI) solution is added as a color fixative, the ultraviolet-visible absorption spectrogram has a certain inhibition effect on the thermal degradation of chlorophyll, which indicates that the method in example 4 has a color protection effect.
Example 5
A method for protecting color of Undaria pinnatifida product, referring to example 4, except that a Soy Protein Isolate (SPI) solution having a concentration of 0.1% is added to the Undaria pinnatifida slurry to obtain a mixed slurry.
The ultraviolet-visible absorption spectrogram measured in example 5 is shown in fig. 5, the absorption light intensity at 400-450 nm and 650-680 nm is higher than that of the positive control group, which indicates that the degradation phenomenon occurs after the heat treatment of chlorophyll in the positive control group compared with the negative control group, and after 0.1% of Soybean Protein Isolate (SPI) solution is added as a color fixative, the ultraviolet-visible absorption spectrogram has a certain inhibition effect on the thermal degradation of chlorophyll, which indicates that the method in example 5 has a color protection effect.
Example 6
A method for protecting color of Undaria pinnatifida product, referring to example 4, except that a Soy Protein Isolate (SPI) solution having a concentration of 1% is added to the Undaria pinnatifida slurry to obtain a mixed slurry.
The ultraviolet-visible absorption spectrogram measured in example 6 is shown in fig. 6, and the absorption intensity at 400-450 nm and 650-680 nm is higher than that of the positive control group, which indicates that the degradation phenomenon occurs after the heat treatment of chlorophyll in the positive control group compared with the negative control group, and after 1% of Soy Protein Isolate (SPI) solution is added as a color fixative, the ultraviolet-visible absorption spectrogram has a certain inhibition effect on the thermal degradation of chlorophyll, which indicates that the method in example 6 has a color protection effect.
Comparison of color protecting effects of examples 1 to 6
The pair of the UV-VIS absorption spectra obtained in examples 1 to 6 is shown in FIG. 7, in which the enlarged views at 400 to 450nm and 650 to 680nm are shown in FIGS. 8 and 9. As can be seen from fig. 8 and 9, the extract solution added with 1% carrageenan (Car) solution has the highest increase in the absorption light intensity relative to the positive control group, indicating that it has the best effect of preventing the thermal degradation of chlorophyll and the best color protection effect.
Description of the method for the negative control group and the positive control group in FIGS. 1 to 6:
negative control group: without water bath heat treatment and without color protection solution treatment
A method for preparing an undaria pinnatifida slurry without water bath heat treatment, referring to example 1, except that the water bath heat treatment of step (7) is omitted by replacing a carrageenan (Car) solution in step (4) with an equal volume of deionized water, comprising the steps of:
(1) desalting salted undaria pinnatifida: repeatedly cleaning salted undaria pinnatifida for 3-4 times by using deionized water, removing salt particles on the surface, and soaking in clear water for 4min to ensure that the undaria pinnatifida is fully unfolded;
(2) mixing desalted Undaria pinnatifida and deionized water at a ratio of 1g:3mL, and breaking the wall in a wall breaking machine for 1.5min to obtain Undaria pinnatifida slurry (in dark place);
(3) adding deionized water into the undaria pinnatifida pulp obtained in the step (2) to obtain mixed pulp, wherein the volume ratio of the undaria pinnatifida pulp to the deionized water is 16: 1;
(4) homogenizing the mixed slurry obtained in the step (3) for 2min to ensure that the undaria pinnatifida slurry and deionized water are fully and uniformly stirred;
(5) shaking the slurry mixed fully and uniformly for 30min at room temperature in a dark place to ensure that the slurry is fully reacted and contacted;
(6) and (4) extracting chlorophyll from the mixed serous fluid after the oscillation treatment obtained in the step (5), and measuring the ultraviolet visible absorption spectrum of the mixed serous fluid.
Positive control group: heat treatment in water bath and no color protecting solution treatment
A method for preparing undaria pinnatifida pulp which is subjected to water bath and is not added with a color protection solution, which is different from that of the undaria pinnatifida pulp in example 1 only in that a carrageenan (Car) solution in the step (4) is replaced by deionized water with the same volume, and the method specifically comprises the following steps of:
(1) desalting salted undaria pinnatifida: repeatedly washing salted undaria pinnatifida with deionized water for 3-4 times, removing salt particles on the surface, and soaking in clear water for 4min to fully unfold the undaria pinnatifida;
(2) mixing desalted Undaria pinnatifida and deionized water at a ratio of 1g:3mL, and breaking the wall in a wall breaking machine for 1.5min to obtain Undaria pinnatifida slurry (in dark place);
(3) adding deionized water into the undaria pinnatifida slurry obtained in the step (2) to obtain mixed slurry, wherein the volume ratio of the undaria pinnatifida slurry to the deionized water is 16: 1;
(4) homogenizing the mixed slurry obtained in the step (3) in a dark place for 2min to ensure that the undaria pinnatifida slurry and deionized water are fully and uniformly stirred;
(5) shaking the slurry mixed fully and uniformly for 30min at room temperature in a dark place to ensure that the slurry is fully reacted and contacted;
(6) carrying out water bath heat treatment (80 ℃, 30min) on the vibrated mixed slurry obtained in the step (5) under the condition of keeping out of the sun;
(7) and (4) extracting chlorophyll from the mixed serous fluid obtained in the step (6) after the water-bath heat treatment, and measuring the ultraviolet-visible absorption spectrum of the mixed serous fluid.
Finally, it should be noted that: the above-described examples are merely preferred embodiments of the present invention, and are not intended to limit the embodiments of the present invention. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the invention, and it is not necessary, nor is it intended to be exhaustive of all embodiments. And obvious variations or modifications of the invention as herein taught should also be considered as within the scope of the present invention.
Claims (10)
1. A color protection method of undaria pinnatifida products is characterized by comprising the following steps:
(1) desalting salted wakame seaweed to obtain desalted wakame seaweed;
(2) mixing the desalted undaria pinnatifida obtained in the step (1) with deionized water according to the proportion of 1g to 3mL, and breaking the walls to obtain undaria pinnatifida pulp;
(3) fully dissolving carrageenan in water according to the proportion of (0.01-1) g:100mL to obtain a color protection solution; mixing the undaria pinnatifida serofluid prepared in the step (2) and the color protection solution according to the volume ratio of 16:1, homogenizing, and vibrating to fully react;
(4) carrying out heat treatment on the mixed slurry obtained in the step (3) under the condition of keeping out of the sun to obtain a color-protecting undaria pinnatifida product;
wherein, the steps (1) to (4) are carried out in a dark place at the room temperature of 25 ℃ and the pH value is controlled to be 7.0 +/-0.2.
2. The process according to claim 1, wherein the carrageenan in step (3) is replaced with soy protein isolate.
3. The method according to claim 1 or 2, wherein the carrageenan is fully dissolved in water according to the proportion of 1g to 100mL to obtain the color protection solution.
4. The method according to claim 1 or 2, characterized in that step (1) is in particular: and repeatedly cleaning salted undaria pinnatifida for 3-4 times by using deionized water, removing salt particles on the surface, and soaking in clear water to ensure that the undaria pinnatifida is fully unfolded.
5. The method according to claim 1 or 2, wherein the wall breaking time is 1-2 min.
6. The method according to claim 1 or 2, wherein the homogenization time is 1 to 4 min.
7. The method according to claim 1 or 2, wherein the shaking temperature is 25 ℃ and the shaking time is 20-40 min.
8. The method according to claim 1 or 2, wherein the heat treatment conditions in step (4): water bath is carried out for 30min to 1h at the temperature of 80 ℃.
9. The method according to claim 1 or 2, wherein the color-protected undaria pinnatifida product obtained in the step (4) is subjected to chlorophyll extraction, and the ultraviolet-visible absorption spectrum of the supernatant is measured to be improved in absorption light intensity at 400-450 nm and 650-680 nm compared with that of the undaria pinnatifida product without adding the color-protecting solution.
10. Use of the method of any one of claims 1 to 9 in thermally processed products of undaria pinnatifida.
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| CN202210411049.0A CN114766637B (en) | 2022-04-19 | 2022-04-19 | Color protection method for undaria pinnatifida product |
| LU502096A LU502096B1 (en) | 2022-04-19 | 2022-05-16 | Method for color protection of undaria pinnatifida products |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756167A (en) * | 2008-11-13 | 2010-06-30 | 河南省淇县永达食业有限公司 | Color protection method of fragrant-flowered garlic in quick-freezing boiled dumplings |
| TW201114372A (en) * | 2009-10-16 | 2011-05-01 | Univ Nat Pingtung Sci & Tech | Embedding method for chlorophyll |
| CN108782746A (en) * | 2018-04-28 | 2018-11-13 | 徐州工程学院 | The fresh-keeping plastics of Fresh-cut apple and its application |
| EP3692806A1 (en) * | 2019-02-11 | 2020-08-12 | GNT Group B.V. | A colored beverage having a neutral ph |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756167A (en) * | 2008-11-13 | 2010-06-30 | 河南省淇县永达食业有限公司 | Color protection method of fragrant-flowered garlic in quick-freezing boiled dumplings |
| TW201114372A (en) * | 2009-10-16 | 2011-05-01 | Univ Nat Pingtung Sci & Tech | Embedding method for chlorophyll |
| CN108782746A (en) * | 2018-04-28 | 2018-11-13 | 徐州工程学院 | The fresh-keeping plastics of Fresh-cut apple and its application |
| EP3692806A1 (en) * | 2019-02-11 | 2020-08-12 | GNT Group B.V. | A colored beverage having a neutral ph |
Non-Patent Citations (1)
| Title |
|---|
| 陈智斌等: "《食品加工学》", 哈尔滨工业大学出版社, pages: 562 - 563 * |
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