Fresh Cut Typha Latifolia L Browning Inhibition Technology And Its Application Research

This paper first studied the effects of Typha Latifolia L browning mechanism and suppression method, then on fresh-cut Typha Latifolia L browning inhibition process were studied, then we study the process of actual application and effect are described. Based on fresh cut Typha Latifolia L heat processing low temperature storage browning inhibition process study found, at100degrees to the hot temperatures, as blanching time, reduce the storage of peroxidase activity,2D activity regeneration rate first increased and then decreased, the duration of heat treatment of1-1.5min reached the maximum value; blanching time for the4min, can destroy Po dish of peroxidase Po, and the color and texture of good food. Through a complex liquid inhibiting browning in fresh cut process study found, Pu food production process, the best color time is30min, the best material liquid ratio (m/v) is1:2, ascorbic acid alone for fresh cut burdock color when the concentration should be selected in about0.6%, citric acid alone for the fresh cut Typha Latifolia L color when the concentration should be in0.6%～0.8%, sodium bisulfite alone for fresh cut Typha Latifolia L color when the concentration should be less than0.2%. Through orthogonal test, determined the fresh-cut Po dish best color protection technology for the pretreatment of the Pu vegetables soaked in volume two times the Typha Latifolia L quality consists of0.4%ascorbic acid,0.8%citric acid,0.15%sodium bisulfite composite color protecting liquid30min, then cleaning drain, use cling film wrap, at room temperature preservation of24h, still can better keep fresh-cut Typha Latifolia L color.Through the natural preservatives inhibiting browning process study found, natural antistaling agent phytic acid, snow fresh preservation effect is good, the best preservative concentrations were2%～2.5%,4%～4.5%, the optimal preservation temperature of4to6℃; screening of preservative agent can effectively reduce the fresh Typha Latifolia L respiration intensity, inhibition of Polyphenol oxidase activity, slow down the Typha Latifolia L browning rate, better protection, food nutrition. In the above three kinds of technology practical application and research, the author focuses on practical application value were discussed.