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CN-121970797-A - Color protection process for rosemary branches

CN121970797ACN 121970797 ACN121970797 ACN 121970797ACN-121970797-A

Abstract

The application relates to the field of food color protection processes, and particularly discloses a color protection process for rosemary branches, which comprises the following steps of S1, picking fresh rosemary, cutting the branches to a required length, cleaning and removing impurities, S2, preparing two parts of color protection solutions, boiling one part, precooling the other part to 0-5 ℃, S3, placing the rosemary branches subjected to impurity removal in the boiled color protection solution, blanching for 25-50 seconds, S4, rapidly placing the rosemary branches subjected to water blanching in the precooled color protection solution, soaking and cooling, refrigerating and storing, and S5, fishing out the rosemary branches, draining and vacuum packaging. The color protection solution comprises the following components, by weight, 2-4 parts of a compound antioxidant, 0.1-0.3 part of sodium bicarbonate and 95-98 parts of water. The application has the effect of improving the color of rosemary.

Inventors

  • HUANG YUKE
  • ZHANG LIAN
  • ZHANG QINGQING
  • QIU CHONGJUN
  • CHEN ZHIQIU
  • LI QINGWEI
  • SUN YAO
  • HUANG XINGHUI
  • SHI YUANBIN

Assignees

  • 温州市顶诺食品有限公司

Dates

Publication Date
20260505
Application Date
20251218

Claims (9)

  1. 1. The color protection process of the rosemary branches is characterized by comprising the following steps of: S1, after picking fresh rosemary, cutting branches to a required length, and cleaning to remove impurities; s2, preparing two parts of color protection solutions, wherein one part is boiled and the other part is precooled to 0-5 ℃; s3, placing the rosemary branches subjected to impurity removal in a boiled color protection solution, and blanching for 25-50 seconds; S4, rapidly putting the blanched rosemary branches into the pre-cooled color protection solution, soaking and cooling, and refrigerating for storage; s5, fishing out rosemary branches, draining, and vacuum packaging; The color protection solution comprises the following components, by weight, 2-4 parts of a compound antioxidant, 0.1-0.3 part of sodium bicarbonate and 95-98 parts of water.
  2. 2. The color protection process of rosemary branches according to claim 1, wherein the compound antioxidant comprises the following components, by weight, 10-20 parts of tea polyphenol, 15-30 parts of rosemary extract, 30-40 parts of sodium erythorbate, 1-5 parts of EDTA-disodium, 5-10 parts of citric acid and 10-15 parts of phytic acid.
  3. 3. The process for protecting color of rosemary branches according to claim 2, wherein the compound antioxidant further comprises 1-5 parts by weight of zinc gluconate.
  4. 4. The process for color protection of rosemary branches according to claim 2, wherein the preparation process of the rosemary extract is as follows: S1, taking fresh rosemary leaves, cleaning and drying; s2, grinding to obtain rosemary dry powder; s3, placing the rosemary dry powder in an extractor, adding an extraction solution for extraction, wherein the extraction solution comprises any one of ethanol solution and ethyl acetate, the extraction temperature is 80-85 ℃, and the extraction time is 5 hours; s4, carrying out suction filtration on the solution obtained after extraction; S5, carrying out vacuum rotary evaporation on the solution subjected to suction filtration under the environment with the vacuum degree of 0.085-0.095MPa to obtain the rosemary extract.
  5. 5. The process for color protection of rosemary branches according to claim 4, wherein the extraction solution is an ethanol solution.
  6. 6. The process for color protection of rosemary branches according to claim 5, wherein the volume concentration of the ethanol solution is in the range of 70-80%.
  7. 7. The process for color protection of rosemary branches according to claim 1, wherein the pre-cooling temperature in S2 is preferably 0-2 ℃.
  8. 8. The process for color protection of rosemary branches according to claim 1, wherein the blanching time in S3 is preferably 30-45 seconds.
  9. 9. The process for color protection of rosemary branches according to claim 1, wherein the period of time for cooling and storing in S4 is 2-3 days.

Description

Color protection process for rosemary branches Technical Field The application relates to the field of food color protection technology, in particular to a color protection technology of rosemary branches. Background Rosemary, a common spice, is widely used in cooking to add aroma and flavor to foods in the food production and processing area. During the cooking of steak, rosemary and steak are cooked together to give them a unique flavor. For convenience of household cooking and catering industry, fresh rosemary branches and steak are frozen together to be stored in a popular product form, however, the rosemary branches face serious quality degradation problems in the shelf life. Fresh rosemary is emerald green, and after vacuum packaging together with steak, the freezing storage process easily appears oxidation brown stain phenomenon, leads to the branch and leaf to change from emerald green to unsightly yellow brown even grey brown, seriously influences the outward appearance image of steak, also influences consumer's purchasing desire. Disclosure of Invention In order to improve the color of rosemary branches, the application provides a color protection process of rosemary branches. The application provides a color protection process of rosemary branches, which adopts the following technical scheme: a color protection process of rosemary branches comprises the following steps: S1, after picking fresh rosemary, cutting branches to a required length, and cleaning to remove impurities; s2, preparing two parts of color protection solutions, wherein one part is boiled and the other part is precooled to 0-5 ℃; s3, placing the rosemary branches subjected to impurity removal in a boiled color protection solution, and blanching for 25-50 seconds; S4, rapidly putting the blanched rosemary branches into the pre-cooled color protection solution, soaking and cooling, and refrigerating for storage; s5, fishing out the rosemary branches, draining, and vacuum packaging. The color protection solution comprises the following components, by weight, 2-4 parts of a compound antioxidant, 0.1-0.3 part of sodium bicarbonate and 95-98 parts of water. Through adopting above-mentioned technical scheme, the rosemary branch carries out the in-process that scalds in the color protection solution after boiling, can inactivate other harmful enzymes to the quality such as polyphenol oxidase that leads to browning, lipoxygenase that leads to peculiar smell inside to delay the brown stain of rosemary branch. The dried rosemary is quickly put into a color protection solution after pre-cooling treatment after blanching, so that the flavor substances in the rosemary are effectively prevented from being further lost due to continuous heating. The high-temperature blanching accelerates the conversion of chlorophyll to pheophytin, the pheophytin can lead rosemary branches to be olive brown, and the rapid cooling stops the conversion process, so that the rosemary branches are kept natural green, and the cell walls can be made to be tight and firm, thereby preventing the rosemary branches from becoming too soft and rotten. The combined action of the compound antioxidant and the sodium bicarbonate can further improve the oxidation resistance of rosemary while guaranteeing the flavor of rosemary, thereby delaying enzymatic browning reaction. Optionally, the compound antioxidant comprises, by weight, 10-20 parts of tea polyphenol, 15-30 parts of rosemary extract, 30-40 parts of sodium erythorbate, 1-5 parts of EDTA-disodium, 5-10 parts of citric acid and 10-15 parts of phytic acid. By adopting the technical scheme, the sodium erythorbate, the tea polyphenol and the rosemary extract are used as main antioxidants, so that free radicals in rosemary can be effectively eliminated, oxygen is consumed, and enzymatic browning is prevented. EDTA-disodium, citric acid and phytic acid play a role of chelating agents, and can be combined with metal ions in rosemary, so that enzymes cannot work normally, and the occurrence of enzymatic browning is delayed. Optionally, the compound antioxidant also comprises 1-5 parts by weight of zinc gluconate. By adopting the technical scheme, since chlorophyll in rosemary can be converted into the enzyme-removed chlorophyll when being heated, and zinc ions in zinc gluconate can replace magnesium ions in chlorophyll, stable zinc substituted chlorophyll is formed, and the emerald appearance of rosemary branches is maintained. Optionally, the preparation process of the rosemary extract is as follows: S1, taking fresh rosemary leaves, cleaning and drying; s2, grinding to obtain rosemary dry powder; s3, placing the rosemary dry powder in an extractor, adding an extraction solution for extraction, wherein the extraction solution comprises any one of ethanol solution and ethyl acetate, the extraction temperature is 80-85 ℃, and the extraction time is 5 hours; s4, carrying out suction filtration on the solution obtained after extrac