Application of pyroglutamic acid in preservation, browning resistance and bacteriostasis of fresh-cut fruits and vegetables

The invention belongs to the technical field of food preparation, and particularly relates to application of pyroglutamic acid in preservation, browning resistance and bacteriostasis of fresh-cut fruits and vegetables. By adopting the method to treat the fresh-cut fruits and vegetables, the browning...

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Bibliographische Detailangaben
Hauptverfasser:	GAO JIA, LUO JINGHONG, LUO FANGYAO, YANG YIWEN, TANG YUEMING, LI PU
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The invention belongs to the technical field of food preparation, and particularly relates to application of pyroglutamic acid in preservation, browning resistance and bacteriostasis of fresh-cut fruits and vegetables. By adopting the method to treat the fresh-cut fruits and vegetables, the browning degree of the fresh-cut potatoes, asparagus lettuce, lotus root slices and other products in the shelf life can be obviously delayed, the microbial growth in the shelf life of the products is reduced, and the shelf life is prolonged. The anti-browning antibacterial preservative for the fresh-cut fruits and vegetables also has the characteristics of safety, high efficiency and environmental protection. 本发明属于食品制备技术领域，具体为焦谷氨酸在鲜切果蔬保鲜、抗褐变和抑菌中的应用。采用本发明中所述方法对鲜切果蔬进行处理，能显著延缓鲜切马铃薯、莴笋、藕片等产品货架期的褐变程度，减少产品货架期内的微生物生长，延长货架期。本发明提供鲜切果蔬的抗褐变抑菌保鲜剂还具有安全、高效和环保的特点。