CN1582788A - Green vegetable preserving agent - Google Patents
Green vegetable preserving agent Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- coo
- green
- vegetables
- cornstarch
- nahco
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- Storage Of Fruits Or Vegetables (AREA)
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
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.
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 |
Family
ID=34601718
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB2004100436182A Expired - Fee Related CN1294855C (en) | 2004-06-10 | 2004-06-10 | Green vegetable preserving agent |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN1294855C (en) |
Cited By (7)
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)
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 |
-
2004
- 2004-06-10 CN CNB2004100436182A patent/CN1294855C/en not_active Expired - Fee Related
Cited By (8)
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 |
Also Published As
Publication number | Publication date |
---|---|
CN1294855C (en) | 2007-01-17 |
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PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C17 | Cessation of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070117 |