CN101642237A - Color fixative for yam slices and use method thereof - Google Patents
Color fixative for yam slices and use method thereof Download PDFInfo
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- CN101642237A CN101642237A CN200910066050A CN200910066050A CN101642237A CN 101642237 A CN101642237 A CN 101642237A CN 200910066050 A CN200910066050 A CN 200910066050A CN 200910066050 A CN200910066050 A CN 200910066050A CN 101642237 A CN101642237 A CN 101642237A
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Abstract
The invention discloses a color fixative for yam slices and a use method thereof. The invention aims to provide a sulfur-free color fixative for yam slices, which is free of sulfur and has favorable effect of color protection, and applications thereof. The invention has the technical proposal that the sulfur-free color fixative comprises phytic acid, citric acid, ascorbic acid and L-Cysteine hydrochloride, wherein the concentration of the phytic acid is arranged from 1.36 to1.69%, the concentration of the citric acid is ranged from 0.37 to 0.79%, the concentration of the ascorbic acid is 0.11-0.255, and the concentration of the L-Cysteine hydrochloride is ranged from 0.21 to 0.26%. Compared with the prior art, the color fixative had the obvious advantages of favorable effect of color protection, and high safety. The invention is used for sulfur-free protection of fresh slices during the processing of yam herbal pieces.
Description
Technical field:
The present invention relates to a kind of color stabilizer, particularly a kind of color fixative for yam slices and using method thereof.
Background technology:
RHIIZOMA DIOSCOREAE frOm Henan of China, particularly iron rod yam, it has well medicinal and edibility, however its fresh-keeping and transportation is the major issue of its development of restriction.The RHIIZOMA DIOSCOREAE frOm Henan of China medicine materical crude slice needs fresh slices is protected look in process, and existing method is: steam or soak with sulfurous acid and saline solution thereof with stove drying.Yet, along with the reinforcement of food safety requirements with to the research of sulphite, find that it has the effect of bringing out anaphylactia and asthma, destruction vitamin B1, some countries ban use of, thereby the color stabilizer of developing new safety becomes the important topic that the RHIIZOMA DIOSCOREAE frOm Henan of China medicine materical crude slice is produced.
Summary of the invention:
The purpose of this invention is to provide a kind of not sulfur-bearing and protect chromatic effect that good yam slices does not have sulfur to protecting color agent and using method thereof.Technical solution of the present invention is, a kind of color fixative for yam slices, it is characterized in that: no sulfur to protecting color agent is by the mixed solution of phytic acid, citric acid, ascorbic acid and L-cysteine hydrochloride, wherein the concentration of phytic acid is 1.36-1.69%, the concentration of citric acid is 0.37-0.79%, the concentration of ascorbic acid is 0.11-0.25%, and the concentration of L-cysteine hydrochloride is 0.21-0.26%.A kind of color fixative for yam slices using method, it is characterized in that: it is that the thin slice of 0.5-3mm is placed in the described no sulfur to protecting color agent solution of claim 1 that the yam slices of cleaning peeling is cut into thickness, after soaking 50-70 minute under 20-22 ℃, promptly make the Chinese yam medicine materical crude slice 45-65 ℃ of following oven dry.The present invention has compared with the prior art and protects the good and safe remarkable advantage of chromatic effect.
The specific embodiment:
The solution that color stabilizer of the present invention is made up of phytic acid, citric acid, ascorbic acid and L-half deamination acid hydrochloride, wherein the concentration of phytic acid is 1.36-1.69%, the concentration of citric acid is 0.37-0.79%, the concentration of ascorbic acid is 0.11-0.25%, and the concentration of L-cysteine hydrochloride is 0.21-0.26%.
Use above-mentioned color stabilizer solution that the method that look handles is protected in RHIIZOMA DIOSCOREAE frOm Henan of China section to be, dry the RHIIZOMA DIOSCOREAE frOm Henan of China of peeling such as thin slice that iron rod yam is cut into 1-2mm after 20-22 ℃ is soaked 50-70 minute in the above-mentioned color stabilizer solution down with cleaning, to take out and place drying baker 45-65 ℃ of oven dry down.
Method with refrigeration (4 ℃), the yam slices of above-mentioned processing is observed the index of brown stain, mensuration and brown stain and correlation of attributes, yam slices being protected the look treatment effect from the variation of the peroxidating of film fat, brown stain related enzyme activity and isoenzyme spectrum band estimates, the result shows with distilled water and sulfur-bearing color stabilizer (sodium sulfite) and compares, energy significant prolongation section cold preservation time 8-10 days, and can obviously improve sensible quality.
Claims (2)
1, a kind of color fixative for yam slices, it is characterized in that: no sulfur to protecting color agent is by the mixed solution of phytic acid, citric acid, ascorbic acid and L-cysteine hydrochloride, wherein the concentration of phytic acid is 1.36-1.69%, the concentration of citric acid is 0.37-0.79%, the concentration of ascorbic acid is 0.11-0.25%, and the concentration of L-cysteine hydrochloride is 0.21-0.26%.
2, a kind of using method of color fixative for yam slices, it is characterized in that: it is that the thin slice of 0.5-3mm is placed in the described no sulfur to protecting color agent solution of claim 1 that the yam slices of cleaning peeling is cut into thickness, after soaking 50-70 minute under 20-22 ℃, promptly make the Chinese yam medicine materical crude slice 45-65 ℃ of following oven dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100660509A CN101642237B (en) | 2009-09-03 | 2009-09-03 | Color fixative for yam slices and use method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100660509A CN101642237B (en) | 2009-09-03 | 2009-09-03 | Color fixative for yam slices and use method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN101642237A true CN101642237A (en) | 2010-02-10 |
| CN101642237B CN101642237B (en) | 2012-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100660509A Expired - Fee Related CN101642237B (en) | 2009-09-03 | 2009-09-03 | Color fixative for yam slices and use method thereof |
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| CN (1) | CN101642237B (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999638A (en) * | 2010-12-22 | 2011-04-06 | 厦门大学 | Tyrosinase inhibitor-based fruit and vegetable color fixative and preparation method thereof |
| CN102061637A (en) * | 2011-01-06 | 2011-05-18 | 芜湖富春染织有限公司 | Wet rubbing fastness promoting agent and preparation method thereof |
| CN103271146A (en) * | 2013-06-21 | 2013-09-04 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof |
| CN103461912A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Method for making dehydrated Chinese yam pieces |
| CN103609672A (en) * | 2013-11-19 | 2014-03-05 | 沈阳师范大学 | Color-protecting method for fresh-cut purple potato chips |
| CN104905254A (en) * | 2015-05-20 | 2015-09-16 | 济南骄泰信息技术有限公司 | Stomach warming and uneasiness relieving instant powder |
| CN104970320A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Sulfur-free color-protected potato strips and processing method thereof |
| CN105557994A (en) * | 2016-01-22 | 2016-05-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method for fresh-cut common yam rhizomes |
| CN107302924A (en) * | 2016-04-20 | 2017-10-31 | 云南海茂实业有限公司 | A kind of antistaling process of fresh yam |
| CN109820076A (en) * | 2018-09-14 | 2019-05-31 | 赤水芝绿金钗石斛生态园开发有限公司 | A kind of processing method of Exocarpium Citri Rubrum HERBA DENDROBII mandarin orange |
| CN111802604A (en) * | 2020-07-10 | 2020-10-23 | 漳州福友食品有限公司 | Freeze-dried sandwich banana rich in vitamin A and preparation method thereof |
| CN113001598A (en) * | 2021-02-22 | 2021-06-22 | 西南科技大学 | Konjak slicing machine and konjak fine powder processing technology |
| CN114391628A (en) * | 2022-02-18 | 2022-04-26 | 内蒙古农业大学 | Cistanche browning prevention color fixative and cistanche crisp chip preparation method |
-
2009
- 2009-09-03 CN CN2009100660509A patent/CN101642237B/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999638A (en) * | 2010-12-22 | 2011-04-06 | 厦门大学 | Tyrosinase inhibitor-based fruit and vegetable color fixative and preparation method thereof |
| CN101999638B (en) * | 2010-12-22 | 2013-03-13 | 厦门大学 | Tyrosinase inhibitor-based fruit and vegetable color fixative and preparation method thereof |
| CN102061637A (en) * | 2011-01-06 | 2011-05-18 | 芜湖富春染织有限公司 | Wet rubbing fastness promoting agent and preparation method thereof |
| CN102061637B (en) * | 2011-01-06 | 2012-08-22 | 芜湖富春染织有限公司 | Wet rubbing fastness promoting agent and preparation method thereof |
| CN103271146A (en) * | 2013-06-21 | 2013-09-04 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof |
| CN103461912A (en) * | 2013-08-15 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Method for making dehydrated Chinese yam pieces |
| CN103609672A (en) * | 2013-11-19 | 2014-03-05 | 沈阳师范大学 | Color-protecting method for fresh-cut purple potato chips |
| CN104905254A (en) * | 2015-05-20 | 2015-09-16 | 济南骄泰信息技术有限公司 | Stomach warming and uneasiness relieving instant powder |
| CN104970320A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Sulfur-free color-protected potato strips and processing method thereof |
| CN105557994A (en) * | 2016-01-22 | 2016-05-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method for fresh-cut common yam rhizomes |
| CN105557994B (en) * | 2016-01-22 | 2019-10-01 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preservation method of fresh-cut yams |
| CN107302924A (en) * | 2016-04-20 | 2017-10-31 | 云南海茂实业有限公司 | A kind of antistaling process of fresh yam |
| CN109820076A (en) * | 2018-09-14 | 2019-05-31 | 赤水芝绿金钗石斛生态园开发有限公司 | A kind of processing method of Exocarpium Citri Rubrum HERBA DENDROBII mandarin orange |
| CN111802604A (en) * | 2020-07-10 | 2020-10-23 | 漳州福友食品有限公司 | Freeze-dried sandwich banana rich in vitamin A and preparation method thereof |
| CN113001598A (en) * | 2021-02-22 | 2021-06-22 | 西南科技大学 | Konjak slicing machine and konjak fine powder processing technology |
| CN114391628A (en) * | 2022-02-18 | 2022-04-26 | 内蒙古农业大学 | Cistanche browning prevention color fixative and cistanche crisp chip preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101642237B (en) | 2012-07-04 |
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