CN1582788A - Green vegetable preserving agent - Google Patents

Green vegetable preserving agent Download PDF

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Publication number
CN1582788A
CN1582788A CN 200410043618 CN200410043618A CN1582788A CN 1582788 A CN1582788 A CN 1582788A CN 200410043618 CN200410043618 CN 200410043618 CN 200410043618 A CN200410043618 A CN 200410043618A CN 1582788 A CN1582788 A CN 1582788A
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CN
China
Prior art keywords
coo
green
vegetables
cornstarch
nahco
Prior art date
Application number
CN 200410043618
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Chinese (zh)
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CN1294855C (en
Inventor
杨铭铎
缪铭
孙兆远
侯会绒
Original Assignee
哈尔滨商业大学
杨铭铎
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Application filed by 哈尔滨商业大学, 杨铭铎 filed Critical 哈尔滨商业大学
Priority to CNB2004100436182A priority Critical patent/CN1294855C/en
Publication of CN1582788A publication Critical patent/CN1582788A/en
Application granted granted Critical
Publication of CN1294855C publication Critical patent/CN1294855C/en

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Abstract

A green holding agent for vegetables is prepared from Na2SO3, NaHCO3, Zn(CH3COO)2, Cu(CH3COO)2, NaCl and corn starch. Its advantages are short time for possivating enzyme, low scalding temp (lower than 50 deg.C), and high effect.

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 310~30, sodium acid carbonate NaHCO 310~30, zinc acetate Zn (CH 3COO) 210~30, Schweinfurt green Cu (CH 3COO) 25~20, sodium chloride nacl 15~20, cornstarch 10~30.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 310~30, sodium acid carbonate NaHCO 310~30, zinc acetate Zn (CH 3COO) 210~30, Schweinfurt green Cu (CH 3COO) 25~20, sodium chloride nacl 15~20, cornstarch 10~30.
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 315, 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 (CH 3COO) 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)

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 310~30, sodium acid carbonate NaHCO 310~30, zinc acetate Zn (CH 3COO) 210~30, Schweinfurt green Cu (CH 3COO) 25~20, sodium chloride nacl 15~20, cornstarch 10~30.
CNB2004100436182A 2004-06-10 2004-06-10 Green vegetable preserving agent CN1294855C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2004100436182A CN1294855C (en) 2004-06-10 2004-06-10 Green vegetable preserving agent

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2004100436182A CN1294855C (en) 2004-06-10 2004-06-10 Green vegetable preserving agent

Publications (2)

Publication Number Publication Date
CN1582788A true CN1582788A (en) 2005-02-23
CN1294855C CN1294855C (en) 2007-01-17

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CNB2004100436182A CN1294855C (en) 2004-06-10 2004-06-10 Green vegetable preserving agent

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CN (1) CN1294855C (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101176540B (en) * 2007-11-29 2011-07-20 广东省农业科学院农业生物技术研究所 Method for preparing dewatered bitter gourd piece
CN101632399B (en) * 2009-08-06 2012-03-14 河南省科学院同位素研究所有限责任公司 Method for processing fresh and tender wheat grain food
CN103445107A (en) * 2013-08-05 2013-12-18 哈密市长征野菜开发有限责任公司 Formula and production method of health-care wild vegetable
CN103549349A (en) * 2013-11-11 2014-02-05 通化师范学院 Processing method of wild vegetable pickles
CN103798368A (en) * 2014-02-28 2014-05-21 韦卫 Preparation method of kiwi fruit lactobacillus fermented drink
CN105029263A (en) * 2015-06-25 2015-11-11 盐城工学院 Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa
CN108029933A (en) * 2018-01-17 2018-05-15 项城市百家实业有限公司 A kind of vegetables color stabilizer and its preparation method and application

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4473591A (en) * 1982-12-15 1984-09-25 Continental Can Company, Inc. Process for the preservation of green color in canned vegetables
CN1261523A (en) * 2000-01-25 2000-08-02 威海海大海洋生物制品有限公司 Method for producing dry and green kelp dish

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101176540B (en) * 2007-11-29 2011-07-20 广东省农业科学院农业生物技术研究所 Method for preparing dewatered bitter gourd piece
CN101632399B (en) * 2009-08-06 2012-03-14 河南省科学院同位素研究所有限责任公司 Method for processing fresh and tender wheat grain food
CN103445107A (en) * 2013-08-05 2013-12-18 哈密市长征野菜开发有限责任公司 Formula and production method of health-care wild vegetable
CN103549349A (en) * 2013-11-11 2014-02-05 通化师范学院 Processing method of wild vegetable pickles
CN103798368A (en) * 2014-02-28 2014-05-21 韦卫 Preparation method of kiwi fruit lactobacillus fermented drink
CN105029263A (en) * 2015-06-25 2015-11-11 盐城工学院 Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa
CN105029263B (en) * 2015-06-25 2019-03-15 盐城工学院 A kind of Suaeda salsa, which is protected green lands, protects crisp fresh-keeping manufacture craft
CN108029933A (en) * 2018-01-17 2018-05-15 项城市百家实业有限公司 A kind of vegetables color stabilizer and its preparation method and application

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Publication number Publication date
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Granted publication date: 20070117