CN114391628A - Cistanche browning prevention color fixative and cistanche crisp chip preparation method - Google Patents
Cistanche browning prevention color fixative and cistanche crisp chip preparation method Download PDFInfo
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- CN114391628A CN114391628A CN202210154342.3A CN202210154342A CN114391628A CN 114391628 A CN114391628 A CN 114391628A CN 202210154342 A CN202210154342 A CN 202210154342A CN 114391628 A CN114391628 A CN 114391628A
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- 241000005787 Cistanche Species 0.000 title claims abstract description 123
- 239000000834 fixative Substances 0.000 title claims abstract description 75
- 230000002265 prevention Effects 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 78
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 39
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 39
- 229930195725 Mannitol Natural products 0.000 claims abstract description 39
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 39
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 39
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 39
- 235000010355 mannitol Nutrition 0.000 claims abstract description 39
- 239000000594 mannitol Substances 0.000 claims abstract description 39
- 239000000467 phytic acid Substances 0.000 claims abstract description 39
- 229940068041 phytic acid Drugs 0.000 claims abstract description 39
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 39
- 229960001855 mannitol Drugs 0.000 claims abstract description 37
- 235000015165 citric acid Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229960004106 citric acid Drugs 0.000 claims abstract description 10
- 241000336291 Cistanche deserticola Species 0.000 claims description 21
- 238000002791 soaking Methods 0.000 claims description 16
- 238000004108 freeze drying Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 11
- 238000013329 compounding Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000004580 weight loss Effects 0.000 description 15
- 238000012360 testing method Methods 0.000 description 12
- 238000002474 experimental method Methods 0.000 description 6
- 238000000540 analysis of variance Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000004364 calculation method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001678 irradiating effect Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a cistanche browning prevention color fixative and a cistanche crisp chip preparation method. The color fixative for preventing browning of cistanche comprises water and at least one of ascorbic acid, citric acid, phytic acid and mannitol. According to the cistanche browning prevention color fixative, the cistanche browning prevention effect can be well achieved by compounding the four components of ascorbic acid, citric acid, phytic acid and mannitol; according to the preparation method of the cistanche crisp chips, the cistanche crisp chips are treated by combining the anti-browning color fixative with the shortwave ultraviolet rays and then are freeze-dried, so that the prepared cistanche crisp chips are good in flavor and high in nutritional value.
Description
Technical Field
The invention relates to the technical field of food engineering, in particular to a cistanche browning prevention color fixative and a cistanche crisp chip preparation method.
Background
The browning of cistanche deserticola is directly related to the amount of phenolic compounds contained in cells and the activity of Polyphenol Oxidase (PPO), and belongs to enzymatic browning. The browning of the cistanche can cause the change of the appearance color, change the flavor and simultaneously cause the loss of nutrient substances, thereby greatly reducing the commodity value of cistanche products. Therefore, the cistanche crisp must be subjected to browning inhibition treatment before production. In order to prevent and reduce browning, the addition of a color protecting and protecting agent is a convenient and effective means. The existing color fixative has poor effect of preventing the browning of the cistanche, so that the color fixative for preventing the browning of the cistanche with better effect is needed to be provided.
Disclosure of Invention
In view of the above, the invention provides a cistanche browning prevention color fixative and a cistanche crisp chip preparation method, which solve or at least partially solve the problems in the prior art.
In a first aspect, the invention provides a cistanche browning prevention color fixative, which comprises water and at least one of ascorbic acid, citric acid, phytic acid and mannitol.
Preferably, the cistanche browning prevention color fixative comprises water, ascorbic acid, phytic acid and mannitol.
Preferably, the mass concentration of the ascorbic acid in the cistanche browning prevention color fixative is 0.1-0.6%;
the mass concentration of the phytic acid in the cistanche browning prevention color fixative is 0.1-0.6%;
the mass concentration of mannitol in the cistanche browning prevention color fixative is 0.1-0.6%.
Preferably, the mass concentration of the ascorbic acid in the cistanche browning prevention color fixative is 0.4%;
the mass concentration of the phytic acid in the cistanche browning prevention color fixative is 0.2 percent;
the mass concentration of mannitol in the cistanche browning prevention color fixative is 0.2%.
In a second aspect, an embodiment of the present application further provides a preparation method of cistanche crisp chips, including the following steps:
placing the cistanche slices into the cistanche browning prevention color fixative and soaking to obtain fresh slices;
and (5) freezing and drying the fresh slices to obtain the cistanche crisp slices.
It is preferable thatThe preparation method of the cistanche crisp chips comprises the following steps of placing the cistanche crisp chips into the cistanche browning prevention color fixative for soaking: placing the cistanche deserticola slices at the strength of 2-8 w/m2Irradiating for 3-15 min under an ultraviolet lamp.
Preferably, the preparation method of the cistanche crisp chips comprises the following specific freeze drying conditions: the vacuum degree is 1-10 Pa, the freezing temperature is-50 to-60 ℃, and the freeze drying time is 6-15 h.
Preferably, the preparation method of the cistanche crisp chips further comprises the step of precooling the fresh chips for 0.5-2 hours at the temperature of-75-85 ℃ before freeze-drying the fresh chips.
Preferably, in the preparation method of the cistanche crisp chips, the thickness of the cistanche crisp chips is 3-5 mm.
Compared with the prior art, the cistanche browning prevention color fixative has the following beneficial effects:
(1) according to the cistanche browning prevention color fixative, the cistanche browning prevention effect can be well achieved by compounding the four components of ascorbic acid, citric acid, phytic acid and mannitol;
(2) according to the preparation method of the cistanche crisp chips, the cistanche crisp chips are treated by combining the anti-browning color fixative with the shortwave ultraviolet rays and then are freeze-dried, so that the prepared cistanche crisp chips are good in flavor and high in nutritional value.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The embodiment of the application provides a cistanche browning prevention color fixative which comprises water and at least one of ascorbic acid, citric acid, phytic acid and mannitol.
The cistanche browning prevention color fixative in the embodiment of the application comprises at least one of ascorbic acid, citric acid, phytic acid and mannitol, and is obtained by adding at least one of the ascorbic acid, the citric acid, the phytic acid and the mannitol into water and uniformly mixing. By compounding several of ascorbic acid, citric acid, phytic acid and mannitol, the effect of preventing browning of cistanche can be achieved.
In some embodiments, the cistanche browning prevention color fixative comprises water, ascorbic acid, phytic acid, and mannitol.
In some embodiments, the mass concentration of the ascorbic acid in the cistanche browning prevention color fixative is 0.1-0.6%;
the mass concentration of the phytic acid in the cistanche browning prevention color fixative is 0.1-0.6%;
the mass concentration of mannitol in the cistanche browning prevention color fixative is 0.1-0.6%.
In some embodiments, the mass concentration of the ascorbic acid in the cistanche browning prevention color fixative is 0.4%;
the mass concentration of the phytic acid in the cistanche browning prevention color fixative is 0.2 percent;
the mass concentration of mannitol in the cistanche browning prevention color fixative is 0.2%.
Based on the same inventive concept, the embodiment of the application also provides a preparation method of the cistanche crisp chips, which comprises the following steps:
s1, soaking the cistanche slice in the anti-browning color fixative to obtain a fresh slice;
s2, freeze-drying the fresh slices to obtain the cistanche crisp slices.
In some embodiments, before immersing the cistanche slice in the cistanche browning prevention color fixative, the method further comprises: placing the cistanche deserticola slices at the strength of 2-8 w/m2Irradiating for 3-15 min under an ultraviolet lamp.
Specifically, the ultraviolet lamp is used for radiating short-wave ultraviolet rays (200-280 nm), the ultraviolet rays radiated by the ultraviolet lamp cannot cause the accumulation of radiation type substances inside the cistanche deserticola slice, and compared with a chemical preservation technology, the ultraviolet radiation cannot cause the accumulation of chemical medicines, and the requirements of consumers on green, healthy and safe food are met.
In some embodiments, the freeze-drying specific conditions are: the vacuum degree is 1-10 Pa, the freezing temperature is-50 to-60 ℃, and the freeze drying time is 6-15 h.
In some embodiments, the pre-cooling of the fresh slices at-75 to-85 ℃ for 0.5 to 2 hours is further included before the freeze-drying of the fresh slices.
In some embodiments, the cistanche deserticola slice is obtained by slicing cistanche deserticola, wherein fresh cistanche deserticola which is not earthed and not bloomed and has a length of more than or equal to 20cm and a diameter of more than or equal to 6cm is used as the cistanche deserticola.
In some embodiments, the slicing of cistanche deserticola further comprises soaking cistanche deserticola in water. The cistanche deserticola slices are soaked and cleaned in water to remove scales and scales.
In some embodiments, the soaking time is 15-20 min.
In some embodiments, the thickness of the cistanche slice is 3-5 mm.
The following further describes the preparation method of the cistanche browning prevention color fixative and the cistanche crisp chips by using specific examples.
Example 1
The embodiment of the application provides a preparation method of cistanche crisp chips, which comprises the following steps:
s1, soaking herba cistanches in clear water to remove scales, and placing herba cistanches at strength of 4w/m2Cutting into 4mm thick slices under ultraviolet lamp capable of radiating short wave ultraviolet, and irradiating for 8 min; soaking the irradiated cistanche slices in a cistanche browning prevention color fixative for 18min to obtain fresh slices;
s2, pre-cooling the fresh slices at-80 ℃ for 1h, and drying the fresh slices in a vacuum freeze dryer at the vacuum degree of 1Pa and the freezing temperature of-56 ℃ for 12h to obtain cistanche crisp slices;
wherein the cistanche browning prevention color fixative is prepared by adding any one of ascorbic acid, mannitol, phytic acid and citric acid into water.
By single factor test, with the composition containing different concentrations of ascorbic acid, mannitol, phytic acid, and lemonThe effects of the four color fixative agents are compared, and are specifically shown in the following tables 1 to 4. Wherein, the calculation formula of the brightness change L is L ═ L1-L2Wherein L is1The method comprises the steps of soaking cistanche slices irradiated by ultraviolet rays in ascorbic acid, mannitol, phytic acid and citric acid with different concentrations in tests 1-4 for 5min, taking out, and measuring the brightness value by a color difference meter; l is2The brightness value of the cistanche deserticola slice after being irradiated by ultraviolet rays is measured by a color difference meter after the cistanche deserticola slice is placed at 25 ℃ for 1 h. The calculation formula of the weight loss ratio is as follows: (weight loss ratio: the weight of the cistanche slice soaked with the color fixative with different concentrations-the weight of the cistanche slice left for 1 hour)/the weight of the cistanche slice soaked with the color fixative with different concentrations x 100%, wherein the weight of the cistanche slice soaked with the color fixative with different concentrations corresponds to the fresh slice obtained in step S1 of example 1; the weight of the cistanche deserticola slice after being placed for 1h is the weight of the cistanche deserticola slice soaked with the color fixative after being placed for 1h at 25 ℃.
TABLE 1-Effect of phytic acid of different mass concentrations on the Brightness and weight loss ratio of Cistanchis herba
| Mass concentration of color fixative | Change in brightness L | Percent weight loss |
| 0.1% phytic acid | 2.08 | 5.17 |
| 0.2% phytic acid | 1.6 | 4.35 |
| 0.3% phytic acid | 1.52 | 4.33 |
| 0.4% phytic acid | 2.06 | 3.97 |
| 0.5% phytic acid | 2.04 | 3.92 |
TABLE 2-Effect of mannitol of different mass concentrations on the Brightness Change and weight loss ratio of Cistanchis herba
| Mass concentration of color fixative | Change in brightness L | Percent weight loss |
| 0.1% mannitol | 3.68 | 10.97 |
| 0.2% mannitol | 3.72 | 9.53 |
| 0.3% mannitol | 3.56 | 9.53 |
| 0.4% mannitol | 4.82 | 8.25 |
| 0.5% mannitol | 4.37 | 8.98 |
TABLE 3 Effect of ascorbic acid of different mass concentrations on the Brightness Change and weight loss ratio of Cistanchis herba
| Mass concentration of color fixative | Change in brightness L | Percent weight loss |
| 0.1% ascorbic acid | 5.3 | 6.24 |
| 0.2% ascorbic acid | 4.15 | 4.73 |
| 0.3% ascorbic acid | 4.31 | 5.43 |
| 0.4% ascorbic acid | 3.85 | 4.16 |
| 0.5% ascorbic acid | 4.7 | 4.72 |
TABLE 4-Effect of citric acid of different mass concentrations on the Brightness Change and weight loss ratio of Cistanchis herba
| Concentration of color fixative | Change in brightness L | Percent weight loss |
| 0.1% citric acid | 5.83 | 7.67 |
| 0.2% citric acid | 4.24 | 6.94 |
| 0.3% citric acid | 5.24 | 3.99 |
| 0.4% citric acid | 6.42 | 5.01 |
| 0.5% citric acid | 2.69 | 4.90 |
As can be seen from the above tables 1-4, the color protection effects and the optimal color protection concentrations of different color protection agents are different, wherein the phytic acid effect is the best, and the mannitol is used, so that the ascorbic acid effect is poor; the worst citric acid and the unnatural sour taste of the citric acid after use; and in selecting the color fixative, the brightness change is taken as a main consideration, so ascorbic acid, mannitol and phytic acid are selected as the final color fixative. Wherein, the optimal concentrations of different color fixative are respectively: 0.4 percent of ascorbic acid, 0.3 percent of phytic acid, 0.3 percent of mannitol and 0.5 percent of citric acid.
Example 2
The embodiment of the application provides a preparation method of cistanche crisp chips, which comprises the following steps:
s1, adding ascorbic acid, phytic acid and mannitol into water to obtain a cistanche browning prevention color fixative;
s2, soaking herba cistanches in clear water to remove scales, and placing herba cistanches at strength of 4w/m2Cutting into 4mm thick slices under ultraviolet lamp capable of radiating short wave ultraviolet, and irradiating for 8 min; soaking the irradiated cistanche slices in a cistanche browning prevention color fixative for 18min to obtain fresh slices;
s3, pre-cooling the fresh slices at-80 ℃ for 1h, and drying the fresh slices in a vacuum freeze dryer at the vacuum degree of 1Pa and the freezing temperature of-56 ℃ for 12h to obtain cistanche crisp slices;
wherein, the mass concentration of ascorbic acid, the mass concentration of mannitol and the mass concentration of phytic acid in the cistanche browning prevention color fixative are subjected to different orthogonal experiments in a table 6 according to the factor levels in a table 5, and the finally obtained cistanche crisp chips are tested for brightness change.
TABLE 5 factor levels
TABLE 6 orthogonal experiments and results of orthogonal experiments
In table 6, the formula for calculating the change in luminance L is L ═ L1-L2Wherein L is1The method comprises the steps of soaking cistanche slices irradiated by ultraviolet rays in different components of cistanche browning prevention color fixative in tests 1-9 for 5min, taking out, and measuring the brightness value by using a color difference meter; l is2The brightness value of the cistanche deserticola slice after being irradiated by ultraviolet rays is measured by a color difference meter after the cistanche deserticola slice is placed at 25 ℃ for 1 h.
The orthogonal test in table 6 confirms that the optimal cistanche browning prevention color fixative has the mass concentration of 0.4% of ascorbic acid, 0.2% of phytic acid and 0.2% of mannitol, and the importance order of the factors is as follows: phytic acid > mannitol > ascorbic acid.
The analysis of variance for the orthogonal test in table 6 is shown in table 7.
TABLE 7 analysis of variance
| Factors of the fact | Sum of squares of deviation | Degree of freedom | F ratio | Critical value of F |
| Ascorbic acid mass concentration/%) | 1.020 | 2 | 0.360 | 4.46 |
| Mannitol mass concentration/%) | 1.537 | 2 | 0.543 | 4.46 |
| Phytic acid mass concentration/%) | 1.707 | 2 | 0.603 | 4.46 |
| Error of the measurement | 11.32 | 8 |
Further, according to the factor levels in table 5, different orthogonal experiments in table 8 were performed, and the weight loss rate of the finally obtained cistanche crisp chips was tested.
TABLE 8 orthogonal experiments and results of orthogonal experiments
In table 8, the weight loss ratio is calculated as: (weight loss ratio: the weight of the cistanche slice after soaking the color fixative-the weight of the cistanche slice after standing for 1 hour)/the weight of the cistanche slice after soaking the color fixative x 100%, wherein the weight of the cistanche slice after soaking the color fixative corresponds to the fresh slice obtained in step S2 of example 2; the weight of the cistanche deserticola slice after being placed for 1h is the weight of the cistanche deserticola slice soaked with the color fixative after being placed for 1h at 25 ℃.
As determined by the orthogonal test in table 8, for the weight loss ratio, the optimal cistanche browning prevention color fixative has the mass concentration of 0.2% of ascorbic acid, 0.1% of phytic acid and 0.4% of mannitol, but since the influence of the cistanche browning prevention color fixative on the weight loss ratio is not significant, the optimal cistanche browning prevention color fixative has the mass concentration of 0.4% of ascorbic acid, 0.2% of phytic acid and 0.2% of mannitol.
The analysis of variance for the orthogonal test in table 8 is shown in table 9.
TABLE 9 analysis of variance
| Factors of the fact | Sum of squares of deviation | Degree of freedom | F ratio | Critical value of F |
| Ascorbic acid mass concentration/%) | 0.288 | 2 | 1.538 | 4.46 |
| Mannitol mass concentration/%) | 0.163 | 2 | 0.870 | 4.46 |
| Phytic acid mass concentration/%) | 0.196 | 2 | 1.047 | 4.46 |
| Error of the measurement | 0.75 | 8 |
Example 3
Further, using the optimal cistanche browning prevention color fixative (i.e., the mass concentration of ascorbic acid in the color fixative is 0.4%, the mass concentration of phytic acid is 0.2%, and the mass concentration of mannitol is 0.2%), cistanche crisps were prepared according to the method of the above example 2, and the physicochemical indexes thereof were tested and subjected to sensory evaluation.
TABLE 10 physicochemical indices of cistanche crisp chips
| Item | Index (I) |
| Water content/%) | 0.18±0.11 |
| Undersize/% | 1.1±0.13 |
| Fat/% | 1.18±0.26 |
In Table 10, moisture, undersize, and fat are all mass fractions.
In table 10, the calculation method of the undersize is specifically as follows:
weighing Cistanchis herba crisp pieces with total amount of not less than 100g by using a balance with sensing amount of 0.1g1) Placing the sample into a test sieve which is used together with a receiving tray and a cover and has the specification of 200 multiplied by 50-2.8/1.12 in accordance with GB/T6003.1, wherein each time the sample put into the test sieve does not exceed one third of the volume of the test sieve, holding the test sieve by two hands, shaking the test sieve for 8 to 10 circles (the frequency is about 80 circles per minute, the shaking diameter is about 250mm), pouring the oversize, continuously sieving the rest samples according to the requirements, and when all the samples are sieved, weighing the undersize (M) of the samples (M)2) The undersize was calculated as follows:
X＝M2/M1×100％；
x- -undersize content (%);
M1-cistanche crisp sample quality;
M2-undersize mass.
Table 11 below shows sensory evaluation criteria of the prepared cistanche crisp.
TABLE 11 sensory evaluation criteria for cistanche crisps
The cistanche crisp chips prepared in the embodiment 3 are white or light yellow in color, slightly bitter in taste, flat in appearance, uniform in structure and crisp in taste.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A color fixative for preventing browning of cistanche deserticola is characterized by comprising water and at least one of ascorbic acid, citric acid, phytic acid and mannitol.
2. The cistanche browning prevention color fixative according to claim 1, wherein the cistanche browning prevention color fixative comprises water, ascorbic acid, phytic acid and mannitol.
3. The cistanche browning prevention color fixative according to claim 2, wherein the mass concentration of the ascorbic acid in the cistanche browning prevention color fixative is 0.1-0.6%;
the mass concentration of the phytic acid in the cistanche browning prevention color fixative is 0.1-0.6%;
the mass concentration of mannitol in the cistanche browning prevention color fixative is 0.1-0.6%.
4. The cistanche browning prevention color fixative according to claim 3, wherein the mass concentration of the ascorbic acid in the cistanche browning prevention color fixative is 0.4%;
the mass concentration of the phytic acid in the cistanche browning prevention color fixative is 0.2 percent;
the mass concentration of mannitol in the cistanche browning prevention color fixative is 0.2%.
5. The preparation method of the cistanche crisp chips is characterized by comprising the following steps:
placing the cistanche slices in the cistanche browning prevention color fixative as claimed in any one of claims 1-4, and soaking to obtain fresh slices;
and (5) freezing and drying the fresh slices to obtain the cistanche crisp slices.
6. The method for preparing cistanche crisp chips according to claim 5, wherein before soaking cistanche crisp chips in the cistanche browning and color fixative as claimed in any one of claims 1-4, the method further comprises: placing the cistanche deserticola slices at the strength of 2-8 w/m2Irradiating for 3-15 min under an ultraviolet lamp.
7. The preparation method of cistanche crisp chips according to claim 5, wherein the specific conditions of freeze drying are as follows: the vacuum degree is 1-10 Pa, the freezing temperature is-50 to-60 ℃, and the freeze drying time is 6-15 h.
8. The method for preparing cistanche crisp chips according to claim 5, wherein the step of pre-cooling the fresh chips at-75 to-85 ℃ for 0.5 to 2 hours is further included before the step of freeze-drying the fresh chips.
9. The method for preparing cistanche crisp chips according to claim 5, wherein the thickness of cistanche crisp chips is 3-5 mm.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114146117A (en) * | 2021-12-06 | 2022-03-08 | 新疆农业科学院农产品贮藏加工研究所 | Cistanche deserticola peeling method |
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| CN113068779A (en) * | 2021-04-09 | 2021-07-06 | 南昌大学 | Preparation method of natural anti-browning NFC apple juice |
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