阅读说明：本技术 一种茨菇护色工艺 (Color protection process for arrowhead ) 是由 梁丽萍 于 2018-06-24 设计创作，主要内容包括：本发明涉及一种茨菇护色工艺。将茨菇在温度为70-85度的条件下,在浓度为0.3-0.5%的柠檬酸溶液下漂烫50-80s后,然后于浓度为0.1-0.3%亚硫酸氢钠、0.01-0.03%醋酸锌、0.07-0.1%植酸的组合溶液里浸泡15-25min后取出；在上述浸泡处理过程中,在浸泡容器上开设有通风孔,所述通风孔设置在容器的侧面,且采用弯型结构形式。本发明通过合理的配比,经过实际检测对茨菇取得了很好的防褐变、护色效果,通过有效的科学工艺方法减少鲜切茨菇的褐变,一方面可以有效提高产品的存储周期,另一方面可以满足广大消费者的需求,值得采用并大力推广。(The invention relates to a arrowhead color protection process. Blanching arrowhead in 0.3-0.5% citric acid solution at 70-85 deg.C for 50-80s, soaking in 0.1-0.3% sodium bisulfite, 0.01-0.03% zinc acetate, and 0.07-0.1% phytic acid solution for 15-25min, and taking out; in the soaking treatment process, the soaking container is provided with the vent hole which is arranged on the side surface of the container and adopts a bent structure form. According to the arrowhead brown stain preventing and protecting method, due to reasonable proportioning, good brown stain preventing and protecting effects are achieved on arrowheads through actual detection, and brown stain of fresh-cut arrowheads is reduced through an effective scientific process method, so that the storage period of products can be effectively prolonged, the requirements of consumers can be met, and the arrowhead brown stain preventing and protecting method is worthy of being adopted and widely popularized.)

1. A arrowhead color protection process is characterized in that arrowheads are blanched in 0.3-0.5% citric acid solution for 50-80s at the temperature of 70-85 ℃, then soaked in a combined solution of 0.1-0.3% sodium bisulfite, 0.01-0.03% zinc acetate and 0.07-0.1% phytic acid for 15-25min and then taken out;

in the soaking treatment process, the soaking container is provided with the vent hole which is arranged on the side surface of the container and adopts a bent structure form.

2. The arrowhead color protection process of claim 1, wherein the arrowhead is rinsed and scalded in 0.4% citric acid solution at 80 ℃ for 70s, then soaked in a combination solution of 0.2% sodium bisulfite, 0.03% zinc acetate and 0.08% phytic acid for 20min, and then taken out.

Technical Field

The invention relates to a arrowhead color protection process, and belongs to the technical field of food processing.

Background

Arrowheads are aquatic herbaceous plants for many years, are widely distributed all over the world, are rich in nutrition and delicious in taste, and are deeply loved by people.

The fresh-cut arrowhead is increasingly favored by common people because of the characteristics of cleanness, freshness, nutrition and convenience along with the improvement of living standard and the acceleration of living pace; however, the quality of fresh-cut arrowheads is easily affected by internal and external factors, such as self water evaporation, respiration and the like, the biochemical changes of arrowhead surface browning and the like can be accelerated, and the appearance and commodity value of products can be affected, so that a method for preventing the browning of fresh-cut arrowheads is particularly necessary.

Disclosure of Invention

Aiming at the defects, the invention aims to provide the arrowhead color protection process which can effectively prevent the arrowhead from browning phenomenon and improve the arrowhead quality.

The technical scheme adopted by the invention is as follows: the arrowhead is blanched in 0.3-0.5% citric acid solution for 50-80s at the temperature of 70-85 ℃, and then soaked in a combined solution of 0.1-0.3% sodium bisulfite, 0.01-0.03% zinc acetate and 0.07-0.1% phytic acid for 15-25min and then taken out;

in the soaking treatment process, the soaking container is provided with the vent hole which is arranged on the side surface of the container and adopts a bent structure form.

Blanching arrowhead in 0.4% citric acid solution at 80 deg.C for 70s, soaking in 0.2% sodium bisulfite, 0.03% zinc acetate, and 0.08% phytic acid solution for 20min, and taking out.

The invention has the advantages that: according to the arrowhead brown stain preventing and protecting method, due to reasonable proportioning, good brown stain preventing and protecting effects are achieved on arrowheads through actual detection, and brown stain of fresh-cut arrowheads is reduced through an effective scientific process method, so that the storage period of products can be effectively prolonged, the requirements of consumers can be met, and the arrowhead brown stain preventing and protecting method is worthy of being adopted and widely popularized.

Detailed Description