CN1294855C - Green vegetable preserving agent - Google Patents
Green vegetable preserving agent Download PDFInfo
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- CN1294855C CN1294855C CNB2004100436182A CN200410043618A CN1294855C CN 1294855 C CN1294855 C CN 1294855C CN B2004100436182 A CNB2004100436182 A CN B2004100436182A CN 200410043618 A CN200410043618 A CN 200410043618A CN 1294855 C CN1294855 C CN 1294855C
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 33
- 239000003755 preservative agent Substances 0.000 title abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 25
- 239000011701 zinc Substances 0.000 claims abstract description 15
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 11
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 7
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000004246 zinc acetate Substances 0.000 claims abstract description 4
- 229940099112 cornstarch Drugs 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000010949 copper Substances 0.000 abstract description 19
- 102000004190 Enzymes Human genes 0.000 abstract description 12
- 108090000790 Enzymes Proteins 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract description 5
- 231100000331 toxic Toxicity 0.000 abstract description 4
- 230000002588 toxic effect Effects 0.000 abstract description 4
- OPQARKPSCNTWTJ-UHFFFAOYSA-L copper(ii) acetate Chemical compound [Cu+2].CC([O-])=O.CC([O-])=O OPQARKPSCNTWTJ-UHFFFAOYSA-L 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000003303 reheating Methods 0.000 abstract description 2
- 230000009849 deactivation Effects 0.000 abstract 2
- 230000002349 favourable effect Effects 0.000 abstract 2
- 238000012423 maintenance Methods 0.000 abstract 2
- 239000000470 constituent Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 229930002875 chlorophyll Natural products 0.000 description 6
- 235000019804 chlorophyll Nutrition 0.000 description 6
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 6
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 3
- 102000003992 Peroxidases Human genes 0.000 description 3
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 2
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910001431 copper ion Inorganic materials 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 229910001425 magnesium ion Inorganic materials 0.000 description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 description 2
- 150000004032 porphyrins Chemical group 0.000 description 2
- 239000003223 protective agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000001707 (E,7R,11R)-3,7,11,15-tetramethylhexadec-2-en-1-ol Substances 0.000 description 1
- BLUHKGOSFDHHGX-UHFFFAOYSA-N Phytol Natural products CC(C)CCCC(C)CCCC(C)CCCC(C)C=CO BLUHKGOSFDHHGX-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HNZBNQYXWOLKBA-UHFFFAOYSA-N Tetrahydrofarnesol Natural products CC(C)CCCC(C)CCCC(C)=CCO HNZBNQYXWOLKBA-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- BOTWFXYSPFMFNR-OALUTQOASA-N all-rac-phytol Natural products CC(C)CCC[C@H](C)CCC[C@H](C)CCCC(C)=CCO BOTWFXYSPFMFNR-OALUTQOASA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- -1 hydrogen ions Chemical class 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- BOTWFXYSPFMFNR-PYDDKJGSSA-N phytol Chemical compound CC(C)CCC[C@@H](C)CCC[C@@H](C)CCC\C(C)=C\CO BOTWFXYSPFMFNR-PYDDKJGSSA-N 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
技术领域：本发明涉及一种绿色蔬菜的护绿剂的组分，属于蔬菜加工处理技术领域。Technical field: the invention relates to a component of a green-protecting agent for green vegetables, which belongs to the technical field of vegetable processing.
背景技术：绿色蔬菜在热加工和成品储存过程中常会出现褐变现象，导致蔬菜感观质量下降，严重时产生腐败变质，绿色蔬菜褐色主要是由于蔬菜中酶的褐变和叶绿素的脱镁引起。目前钝酶常采取沸水或高温热水漂烫方法，但是钝酶完成后，蔬菜常出现糜烂现象；阻止叶绿素脱镁常采用CuSO4、Cu(CH3COO)2将镁离子从叶绿素中置换处理的方法，但铜离子对人体有一定的毒害作用，而且此法护绿得到的蔬菜颜色发暗。Background technology: Green vegetables often have browning phenomenon during thermal processing and finished product storage, resulting in a decline in the sensory quality of vegetables, and in severe cases, corruption and deterioration. The browning of green vegetables is mainly caused by the browning of enzymes in vegetables and the demagnesification of chlorophyll. . At present, blanching with boiling water or high-temperature hot water is often used for blunt enzymes, but after the completion of blunt enzymes, vegetables often appear rotten; to prevent chlorophyll demagnesification, CuSO 4 and Cu(CH 3 COO) 2 are often used to replace magnesium ions from chlorophyll. method, but copper ions have a certain poisonous effect on the human body, and the color of the vegetables obtained by this method is dark.
发明内容：为了克服现有护绿方法漂烫温度过高、有一定毒副作用和颜色发暗的不足，本发明提供一种护绿剂，该护绿剂不仅在较低的温度达到良好的钝酶效果，而且能保持蔬菜原有鲜艳的绿色，同时也将毒副作用降到最低。本发明是这样实现的：其组份的具体重量份数配比为，亚硫酸钠Na2SO310～20、碳酸氢钠NaHCO3 10～20、醋酸锌Zn(CH3COO)2 20～30、醋酸铜Cu(CH3COO)2 5～10、氯化钠NaCl 15～20、玉米淀粉20～25。本发明优点在于：钝酶时间短、漂烫温度低；护绿效果好，在较长时间保持蔬菜的原本绿色；产品使用量小，成本低；蔬菜经过一次加热处理，减少再加热的时间，节省了能源。Summary of the invention: In order to overcome the problems of high blanching temperature, certain toxic side effects and dark color in the existing green protection method, the present invention provides a green protection agent, which not only achieves good bluntness at a lower temperature Enzyme effect, and can maintain the original bright green color of vegetables, but also minimize the side effects. The present invention is realized in the following way: the specific proportions by weight of the components are: sodium sulfite Na 2 SO 3 10-20, sodium bicarbonate NaHCO 3 10-20, zinc acetate Zn(CH 3 COO) 2 20-30, Copper acetate Cu(CH 3 COO) 2 5-10, sodium chloride NaCl 15-20, corn starch 20-25. The present invention has the advantages of short enzymatic inactivation time and low blanching temperature; good green protection effect, keeping the original green color of vegetables for a long time; small product usage and low cost; once the vegetables are heated, the reheating time is reduced, Energy is saved.
具体实施方式：其组份的具体重量份数配比为，亚硫酸钠Na2SO3 10～20、碳酸氢钠NaHCO3 10～20、醋酸锌Zn(CH3COO)2 20～30、醋酸铜Cu(CH3COO)2 5～10、氯化钠NaCl 15～20、玉米淀粉20～25。Specific implementation method: the specific weight ratio of its components is: sodium sulfite Na 2 SO 3 10-20, sodium bicarbonate NaHCO 3 10-20, zinc acetate Zn(CH 3 COO) 2 20-30, copper acetate Cu (CH 3 COO) 2 5-10, sodium chloride NaCl 15-20, corn starch 20-25.
实施例1：取Na2SO320、NaHCO310、Zn(CH3COO)220、Cu(CH3COO)210、NaCl20、玉米淀粉20，将NaCl先与玉米淀粉均匀混合，再与Na2SO3、NaHCO3、Zn(CH3COO)2、Cu(CH3COO)2混合均匀后袋装即制成保脆剂。Example 1: Take Na2SO3 20 , NaHCO3 10, Zn( CH3COO ) 220 , Cu( CH3COO ) 210 , NaCl20, cornstarch 20, NaCl is uniformly mixed with cornstarch first, and then mixed with Na 2 SO 3 , NaHCO 3 , Zn(CH 3 COO) 2 , Cu(CH 3 COO) 2 are mixed evenly and packed into bags to make the brittleness preserving agent.
实施例2：取Na2SO3315、NaHCO310、Zn(CH3COO)225、Cu(CH3COO)25、NaCl20、玉米淀粉25，将NaCl先与玉米淀粉均匀混合，再与Na2SO3、NaHCO3、Zn(CH3COO)2、Cu(CH3COO)2混合均匀后袋装即制成保脆剂。Embodiment 2: Get Na 2 SO 3 315, NaHCO 3 10, Zn(CH 3 COO) 2 25, Cu(CH 3 COO) 2 5, NaCl 20, cornstarch 25, NaCl is first uniformly mixed with cornstarch, and then mixed with Na 2 SO 3 , NaHCO 3 , Zn(CH 3 COO) 2 , Cu(CH 3 COO) 2 are mixed evenly and packed into bags to make the brittleness preserving agent.
实施例3：取Na2SO310、NaHCO320、Zn(CH3COO)230、Cu(CH3COO)25、NaCl15、玉米淀粉20，将NaCl先与玉米淀粉均匀混合，再与Na2SO3、NaHCO3、Zn(CH3COO)2、Cu(CH3COO)2混合均匀后袋装即制成保脆剂。Example 3: Take Na 2 SO 3 10, NaHCO 3 20, Zn(CH 3 COO) 2 30, Cu(CH3COO) 2 5, NaCl 15, and corn starch 20, mix NaCl with corn starch evenly, and then mix with Na 2 SO 3 , NaHCO 3 , Zn(CH 3 COO) 2 , Cu(CH 3 COO) 2 are mixed evenly and packed into bags to make the brittleness preserving agent.
本发明是一种绿色蔬菜护绿剂，其作用机理：在蔬菜加工的过程中，The present invention is a kind of green vegetables green protecting agent, its mechanism of action: in the process of vegetable processing,
蔬菜组织被破坏，各种酶过氧化物酶从细胞中逸出。其中过氧化物酶引起的酶褐变对绿色蔬菜制品的品质影响最大，而过氧化物酶非常耐热，本发明利用Na2SO3进行快速钝酶，既提高了钝酶速度又降低了钝酶的温度，避免了蔬菜高温受热引起的糜烂；蔬菜的绿色是由于含有叶绿素，在蔬菜加工制作过程中由于受到酶和酸的作用，极易脱去叶绿素分子中的植醇和卟啉环中的镁离子，生成黄褐色的脱镁脱植醇叶绿素和脱镁叶绿素，导致绿色蔬菜色泽由鲜绿色变成黄褐色。但如果卟啉环中的氢离子被铜、锌离子取代后，生成相应的叶绿素铜、锌配合物，则色泽可保持为绿色，而且其耐酸性和耐热性都有所提高。本发明采用Zn(CH3COO)2、Cu(CH3COO)2为铜、锌离子供体，通过实验确定在Cu(CH3COO)2使用量最小情况下的Zn(CH3COO)2和Cu(CH3COO)2的最佳配比，利用Zn(CH3COO)2以减少Cu(CH3COO)2的使用量，使得铜离子的毒副作用减少到最低，同时强化了锌离子在蔬菜中的含量。Na2SO3、NaHCO3可以很好的除去蔬菜表面的蜡质，增加Na2SO3的钝酶效果和Zn(CH3COO)2、Cu(CH3COO)2取代效果。另外绿色蔬菜经浸泡后表面留有一定量的玉米淀粉，既可以包裹少量的Zn(CH3COO)2、Cu(CH3COO)2以增加护绿效果，又可以在表面形成薄薄的淀粉层，使得蔬菜加工后表面发亮。Vegetable tissues are destroyed, various enzymes peroxidase escape from the cells. Among them, enzyme browning caused by peroxidase has the greatest impact on the quality of green vegetable products, and peroxidase is very heat-resistant. The present invention uses Na2SO3 to quickly inactivate enzymes, which not only improves the speed of inactivating enzymes but also reduces the rate of inactivating enzymes. The temperature of the enzyme avoids the erosion caused by high temperature heating of vegetables; the green color of vegetables is due to the presence of chlorophyll, which is easily removed from phytol and porphyrin rings in chlorophyll molecules due to the action of enzymes and acids during vegetable processing. Magnesium ions generate yellow-brown pheophytin and pheophytin, causing the color of green vegetables to change from bright green to yellow-brown. However, if the hydrogen ions in the porphyrin ring are replaced by copper and zinc ions to form the corresponding chlorophyll copper and zinc complexes, the color can remain green, and its acid resistance and heat resistance are improved. In the present invention, Zn(CH 3 COO) 2 and Cu(CH 3 COO) 2 are used as copper and zinc ion donors, and the Zn(CH 3 COO) 2 is determined through experiments under the condition that the amount of Cu(CH 3 COO) 2 is minimal. The optimal ratio of Cu(CH 3 COO) 2 , the use of Zn(CH 3 COO) 2 to reduce the amount of Cu(CH 3 COO) 2 , so that the toxic and side effects of copper ions are minimized, while strengthening the zinc ions content in vegetables. Na 2 SO 3 , NaHCO 3 can remove the wax on the vegetable surface very well, increase the inactivation effect of Na 2 SO 3 and the substitution effect of Zn(CH 3 COO) 2 , Cu(CH 3 COO) 2 . In addition, a certain amount of cornstarch remains on the surface of green vegetables after soaking, which can not only wrap a small amount of Zn(CH 3 COO) 2 , Cu(CH 3 COO) 2 to increase the green protection effect, but also form a thin starch layer on the surface , making the surface of vegetables shiny after processing.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100436182A CN1294855C (en) | 2004-06-10 | 2004-06-10 | Green vegetable preserving agent |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100436182A CN1294855C (en) | 2004-06-10 | 2004-06-10 | Green vegetable preserving agent |
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| Publication Number | Publication Date |
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| CN1582788A CN1582788A (en) | 2005-02-23 |
| CN1294855C true CN1294855C (en) | 2007-01-17 |
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| CNB2004100436182A Expired - Fee Related CN1294855C (en) | 2004-06-10 | 2004-06-10 | Green vegetable preserving agent |
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Families Citing this family (9)
| 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 |
| CN103549349B (en) * | 2013-11-11 | 2015-04-22 | 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 |
| CN105029263B (en) * | 2015-06-25 | 2019-03-15 | 盐城工学院 | A kind of production process of Suaeda salsa to protect green, keep crisp and keep fresh |
| 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 |
| CN115997902A (en) * | 2023-01-14 | 2023-04-25 | 顾景林 | A kind of protection technology of pure natural chlorophyll in green vegetables |
| CN117256775B (en) * | 2023-10-19 | 2025-10-24 | 天津春发生物科技集团有限公司 | A composite color-protecting agent for protecting the color of green vegetables in pre-prepared dishes |
Citations (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 |
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Patent Citations (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 |
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