Color fixative for yam slices and use method thereof

一种山药切片护色剂及其使用方法

Abstract

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.
本发明公开了一种山药切片护色剂及其使用方法,本发明的目的是提供一种不含硫且护色效果好的山药切片无硫护色剂及其使用方法。本发明的技术解决方案是,无硫护色剂由植酸、柠檬酸、抗坏血酸和L-半胱氨酸盐酸盐的混合溶液,其中植酸的浓度为1.36~1.69%,柠檬酸的浓度为0.37~0.79%,抗坏血酸的浓度为0.11~0.25%,L-半胱氨酸盐酸盐的浓度为0.21~0.26%。本发明与现有技术比较具有护色效果好且安全性高的显著优点。本发明用于山药饮片加工过程中鲜切片的无硫护色。

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