CN1294855C

CN1294855C - Green vegetable preserving agent

Info

Publication number: CN1294855C
Application number: CNB2004100436182A
Authority: CN
Inventors: 杨铭铎; 缪铭; 孙兆远; 侯会绒
Original assignee: Harbin University of Commerce
Current assignee: Harbin University of Commerce
Priority date: 2004-06-10
Filing date: 2004-06-10
Publication date: 2007-01-17
Anticipated expiration: 2024-06-10
Also published as: CN1582788A

Abstract

The present invention relates to a component of a greenness preserving agent for green vegetables, which belongs to the technical field of vegetable processing treatment. The present invention is characterized in that the present invention provides a greenness preserving agent for overcoming the disadvantages of overhigh rinse scalding temperatures, certain toxic and side effects and dark color of the existing greenness preservation method. The greenness preserving agent has the advantages of favorable enzyme deactivation effect achievement at a low temperature, original vivid greenness maintenance of the vegetables, and few toxic and side effects. The greenness preserving agent comprises the constituents in the following specific mixture portions by weight: 10 to 30 portions of sodium sulfite (Na2SO3), 10 to 30 portions of sodium hydrogen carbonate (NaHCO3), 10 to 30 portions of zinc acetate (Zn(CH3COO)2), 5 to 20 portions of copper acetate (Cu(CH3COO)2), 15 to 20 portions of sodium chloride (NaCl) and 10 to 30 portions of corn starch. The present invention has the advantages of short enzyme deactivation time, low rinse scalding temperatures, favorable greenness preserving effects, long-time original greenness maintenance of the vegetables, little product consumption, low cost, primary heating treatment of the vegetables, reheating time reduction and energy source saving. The greenness preserving agent provided by the present invention, which is used for treating the vegetables at a low temperature (below 50DEG C), can prevent the vegetables from browning and maintain the original vivid greenness of the vegetables for a long time.

Description

The vegetables green keeping agent

Technical field: the present invention relates to a kind of component of green keeping agent of green vegetables, belong to vegetables processing processing technology field.

Background technology: browning phenomenon appears in green vegetables regular meeting in hot-working and finished product storage process, causes the vegetables organoleptic quality to descend, produce when serious putrid and deteriorated, the green vegetables brown mainly be since in the vegetables brown stain and the chlorophyllous de-magging of enzyme cause.Present blunt enzyme is often taked boiling water or high-temperature-hot-water blanching method, but after blunt enzyme was finished, rotten to the corn phenomenon often appearred in vegetables; Stop the chlorophyll de-magging often to adopt CuSO ₄, Cu (CH ₃COO) ₂With the method for magnesium ion replacement Treatment from chlorophyll, but copper ion has certain toxic action to human body, and the vegetable colour obfuscation of protecting green lands and obtaining of this method.

Summary of the invention: in order to overcome the existing deficiency that the method blanching temperature is too high, certain toxic and side effect is arranged and be a bit darkish in color of protecting green lands, the invention provides a kind of green keeping agent, this green keeping agent not only reaches good blunt enzyme effect in lower temperature, and can keep the original bright-coloured green of vegetables, also toxic and side effect is dropped to minimum simultaneously.The present invention is achieved in that the concrete parts by weight proportioning of its component is sodium sulfite Na ₂SO ₃10～20, sodium acid carbonate NaHCO ₃10～20, zinc acetate Zn (CH ₃COO) ₂20～30, Schweinfurt green Cu (CH ₃COO) ₂5～10, sodium chloride nacl 15～20, cornstarch 20～25.The invention has the advantages that: the blunt enzyme time is short, blanching temperature is low; It is effective to protect green lands, and keeps the script green of vegetables in the long period; The product use amount is little, and cost is low; Vegetables reduce the time of heating again through a heat treated, have saved the energy.

The specific embodiment: the concrete parts by weight proportioning of its component is sodium sulfite Na ₂SO ₃10～20, sodium acid carbonate NaHCO ₃10～20, zinc acetate Zn (CH ₃COO) ₂20～30, Schweinfurt green Cu (CH ₃COO) ₂5～10, sodium chloride nacl 15～20, cornstarch 20～25.

Embodiment 1: get Na ₂SO ₃20, NaHCO ₃10, Zn (CH ₃COO) ₂20, Cu (CH ₃COO) ₂10, NaCl20, cornstarch 20 evenly mix NaCl with cornstarch earlier, again with Na ₂SO ₃, NaHCO ₃, Zn (CH ₃COO) ₂, Cu (CH ₃COO) ₂Mix the packed crispness retaining agent of promptly making in back.

Embodiment 2: get Na ₂SO ₃315, NaHCO ₃10, Zn (CH ₃COO) ₂25, Cu (CH ₃COO) ₂5, NaCl20, cornstarch 25 evenly mix NaCl with cornstarch earlier, again with Na ₂SO ₃, NaHCO ₃, Zn (CH ₃COO) ₂, Cu (CH ₃COO) ₂Mix the packed crispness retaining agent of promptly making in back.

Embodiment 3: get Na ₂SO ₃10, NaHCO ₃20, Zn (CH ₃COO) ₂30, Cu (CH3COO) ₂5, NaCl15, cornstarch 20 evenly mix NaCl with cornstarch earlier, again with Na ₂SO ₃, NaHCO ₃, Zn (CH ₃COO) ₂, Cu (CH ₃COO) ₂Mix the packed crispness retaining agent of promptly making in back.

The present invention is a kind of green vegetables green keeping agent, its mechanism of action: in the process of vegetables processing,

Vegetable tissue is destroyed, and various enzyme peroxidase are overflowed from cell.Wherein the enzymatic browning that causes of peroxidase is to the quality influence maximum of green vegetables goods, and peroxidase is very heat-resisting, and the present invention utilizes Na ₂SO ₃Carry out quick blunt enzyme, not only improved blunt enzyme speed but also reduced the temperature of blunt enzyme, the erosion of having avoided the vegetables high-temperature heating to cause; The green of vegetables is owing to contain chlorophyll, in the vegetables processing and making process since be subjected to enzyme and acid effect, very easily slough phytol in the chlorophyll molecule and the magnesium ion in the porphyrin ring, generate filemot de-magging and take off phytol chlorophyll and pheophytin, cause the green vegetables color and luster to become yellowish-brown by emerald green.But after if the hydrogen ion in the porphyrin ring replaced by copper, zinc ion, generated corresponding copper chlorophyll, Zn complex, then color and luster could remain green, and its acid resistance and hear resistance all increase.The present invention adopts Zn (CH ₃COO) ₂, Cu (CH ₃COO) ₂Be copper, zinc ion donor, be determined by experiment (CH at Cu ₃COO) ₂Zn (CH under the use amount minimum ₃COO) ₂And Cu (CH ₃COO) ₂Best proportioning, utilize Zn (CH ₃COO) ₂To reduce Cu (CH ₃COO) ₂Use amount, make the toxic and side effect of copper ion reduce to minimum, strengthened the content of zinc ion in vegetables simultaneously.Na ₂SO ₃, NaHCO ₃Can well remove the wax of vegetable surface, increase Na ₂SO ₃Blunt enzyme effect and Zn (CH ₃COO) ₂, Cu (CH ₃COO) ₂Replace effect.Green vegetables leave a certain amount of cornstarch through soaking the rear surface in addition, both can wrap up a spot of Zn (CH ₃COO) ₂, Cu (CH ₃COO) ₂With the increase effect of protecting green lands, can form very thin stratum granulosum on the surface again, make that vegetables processing rear surface is shinny.

Claims

1, a kind of vegetables green keeping agent is characterized in that: the concrete parts by weight proportioning of its component is sodium sulfite Na ₂SO ₃10～20, sodium acid carbonate NaHCO ₃10～20, zinc acetate Zn (CH ₃COO) ₂20～30, Schweinfurt green Cu (CH ₃COO) ₂5～10, sodium chloride nacl 15～20, cornstarch 20～25.