Color fixative for yam slices and use method thereof



The invention discloses a color fixative for yam slices and a use method thereof. The invention aims to provide a sulfur-free color fixative for yam slices, which is free of sulfur and has favorable effect of color protection, and applications thereof. The invention has the technical proposal that the sulfur-free color fixative comprises phytic acid, citric acid, ascorbic acid and L-Cysteine hydrochloride, wherein the concentration of the phytic acid is arranged from 1.36 to1.69%, the concentration of the citric acid is ranged from 0.37 to 0.79%, the concentration of the ascorbic acid is 0.11-0.255, and the concentration of the L-Cysteine hydrochloride is ranged from 0.21 to 0.26%. Compared with the prior art, the color fixative had the obvious advantages of favorable effect of color protection, and high safety. The invention is used for sulfur-free protection of fresh slices during the processing of yam herbal pieces.




Download Full PDF Version (Non-Commercial Use)

Patent Citations (0)

    Publication numberPublication dateAssigneeTitle

NO-Patent Citations (0)


Cited By (9)

    Publication numberPublication dateAssigneeTitle
    CN-101999638-AApril 06, 2011厦门大学一种基于酪氨酸酶抑制剂的果蔬护色剂及其制备方法
    CN-101999638-BMarch 13, 2013厦门大学一种基于酪氨酸酶抑制剂的果蔬护色剂及其制备方法
    CN-102061637-AMay 18, 2011芜湖富春染织有限公司一种湿摩擦牢度提升剂及其制备方法
    CN-102061637-BAugust 22, 2012芜湖富春染织有限公司Wet rubbing fastness promoting agent and preparation method thereof
    CN-103271146-ASeptember 04, 2013广西壮族自治区农业科学院农产品加工研究所, 何全光一种无硫果蔬加工的护色液及配制
    CN-103461912-ADecember 25, 2013当涂县瑞龙果树种植专业合作社一种脱水山药片的制作方法
    CN-103609672-AMarch 05, 2014沈阳师范大学一种鲜切紫薯片护色方法
    CN-104905254-ASeptember 16, 2015济南骄泰信息技术有限公司Stomach warming and uneasiness relieving instant powder
    CN-104970320-AOctober 14, 2015味特佳食品江苏有限公司Sulfur-free color-protected potato strips and processing method thereof