Method for inhibiting browning of fresh-cut water chestnuts

• Main Authors: SUN JUNZHENG, CHEN YIHUI, LIN HETONG, LIN YIFEN, CHEN HONGBIN, WANG HUI
• Format: Patent
• Language: Chinese; English
• Published: 19.01.2018
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for inhibiting browning of fresh-cut water chestnuts. The method comprises the steps of selecting fresh water chestnuts, flushing the water chestnuts with flow water,soaking the water chestnuts with acid electrolytic water, simultaneously peeling the water chestnuts, processing the peeled water chestnuts by virtue of composite film coating liquid, drying the surfaces of the fresh-cut water chestnuts, carrying out spontaneous modified atmosphere packaging by virtue of a polythene film bag with a thickness of 0.015mm-0.02mm, and storing in a refrigerator with the temperature of 0-4 DEG C. According to the method, the fresh-cut water chestnuts are preserved by combining acid electrolytic water, chitosan and SiOx composite film coating liquid, so that the problem that the fresh-cut water chestnuts easily turns brown in the processing and storage processes is solved, and the relatively good quality of the fresh-cut water chestnuts can be maintained in a certain storage period. 本发明公