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CN-121986839-A - Composite browning inhibitor and method for inhibiting browning of raisins

CN121986839ACN 121986839 ACN121986839 ACN 121986839ACN-121986839-A

Abstract

The invention belongs to the technical field of fruit processing, and particularly relates to a method for inhibiting browning of raisins by using a composite browning inhibitor. The invention provides a compound browning inhibitor which comprises the following components of 0.6-1.5% of glutathione, 0.9-1.8% of ascorbic acid, 60-90% of ethanol and the balance of water. The compound browning inhibitor provided by the invention comprises glutathione, ascorbic acid and ethanol, and the glutathione, the ascorbic acid and the ethanol are compounded to synergistically improve the inhibiting effect on the browning of raisins and delay the deterioration of the quality of the cleaned raisins in the storage period.

Inventors

  • TAO YONGXIA
  • RAN XIAOJUN
  • WANG WEI
  • WANG JING
  • LI XUEWEN
  • FENG ZUOSHAN
  • ZHANG GUOWEI
  • LUO YARU

Assignees

  • 新疆农业大学
  • 吐鲁番枣尔康农业科技开发有限责任公司

Dates

Publication Date
20260508
Application Date
20260408

Claims (10)

  1. 1. A composite browning inhibitor, comprising the following components in concentration: Glutathione mass concentration is 0.6-1.5%, ascorbic acid mass concentration is 0.9-1.8%, ethanol volume concentration is 60-90% and the balance of water.
  2. 2. The composite browning inhibitor according to claim 1, wherein the glutathione is present in a mass concentration of 0.9-1.5%.
  3. 3. The composite browning inhibitor according to claim 1 or 2, wherein the mass concentration of the ascorbic acid is 0.9 to 1.5%.
  4. 4. The composite browning inhibitor according to claim 1 or 2, wherein the volume concentration of ethanol is 60-80%.
  5. 5. The composite browning inhibitor according to claim 1, comprising the following concentrations of components: glutathione mass concentration 1.1%, ascorbic acid mass concentration 1.2%, ethanol volume concentration 70% and balance water.
  6. 6. A method of inhibiting browning of raisins comprising the steps of: the method for preparing the composite browning inhibitor comprises the steps of washing raisins with the composite browning inhibitor according to any one of claims 1-5, and drying.
  7. 7. The method according to claim 6, wherein the washing is carried out by immersing raisins in the composite browning inhibitor for ultrasonic treatment, and the ratio of the mass of raisins to the volume of the composite browning inhibitor is 1 g:1-2 ml.
  8. 8. The method of claim 7, wherein the ultrasonic treatment has a frequency of 30-50 khz, a power of 50-150 w, and a time of 30-90 s.
  9. 9. The method according to claim 6, wherein the drying is performed at a temperature of 40-50 ℃ for a time of 5-15 min.
  10. 10. The method according to claim 6 or 9, characterized in that the drying is performed in a microwave vacuum dryer with a power of 1000-1500 w.

Description

Composite browning inhibitor and method for inhibiting browning of raisins Technical Field The invention belongs to the technical field of fruit processing, and particularly relates to a method for inhibiting browning of raisins by using a composite browning inhibitor. Background Raisins (VITIS VINIFERA L.) are dried fruits produced by drying and dehydrating grape fruits, the moisture content of the dried fruits is reduced to 15-20%, and sugar is concentrated to about 60%, so that the dried fruits are suitable for long-term storage and circulation. As a natural food with high nutrition density, raisins are rich in various nutrients, and are widely regarded in the field of health foods due to their remarkable antioxidant activity. In addition, raisins are also often used as important ingredients in the food industry due to their unique flavor and natural sweetness, and are widely used in the development of baking, confections, compound sauces and functional health condiments. However, light raisins (e.g., coreless white raisins) have become industry bottlenecks that limit their further development in high quality food and condiment applications due to reduced appearance quality and nutritional ingredients caused by post-harvest browning problems. Browning mainly includes enzymatic and non-enzymatic browning, with enzymatic browning dominated by polyphenol oxidase (PPO) being considered as the primary mechanism of color deterioration of raisins. In order to control browning, various inhibitors have been used in domestic and foreign studies. Wherein, the acid substances such as ascorbic acid and citric acid can effectively inhibit browning by reducing quinone products in food, lowering pH value of system and the like, and can be widely applied to products such as fruits, vegetables, fruit juice and the like. In addition, cysteine containing sulfhydryl and biological antioxidant glutathione are used as emerging inhibitors, and can show application potential in mushroom, fruit juice and other systems through modes of competing inhibition of PPO activity, free radical removal and the like. However, the inhibiting effect of the inhibiting agent on the brown stain is poor when the inhibiting agent is applied to raisins, especially to the key cleaning link of raisins. Disclosure of Invention In view of the above, an object of the present invention is to provide a method for inhibiting browning of raisins with a composite browning inhibitor. The compound browning inhibitor provided by the invention has a good effect of inhibiting the browning of raisins. The invention provides a compound browning inhibitor, which comprises the following components in concentration: Glutathione mass concentration is 0.6-1.5%, ascorbic acid mass concentration is 0.9-1.8%, ethanol volume concentration is 60-90% and the balance of water. Preferably, the mass concentration of the glutathione is 0.9-1.5%. Preferably, the mass concentration of the ascorbic acid is 0.9-1.5%. Preferably, the volume concentration of the ethanol is 60-80%. Preferably, the composite browning inhibitor comprises the following components in concentration: glutathione mass concentration 1.1%, ascorbic acid mass concentration 1.2%, ethanol volume concentration 70% and balance water. The invention also provides a method for inhibiting the browning of raisins, which comprises the following steps: And cleaning raisins by adopting the composite browning inhibitor in the technical scheme, and drying. Preferably, the cleaning is carried out by immersing raisins into the compound browning inhibitor for ultrasonic treatment, wherein the ratio of the mass of the raisins to the volume of the compound browning inhibitor is 1 g:1-2 mL. Preferably, the frequency of the ultrasonic treatment is 30-50 kHz, the power is 50-150W, and the time is 30-90 s. Preferably, the drying temperature is 40-50 ℃ and the drying time is 5-15 min. Preferably, the drying is performed in a microwave vacuum dryer, and the power of the microwave vacuum dryer is 1000-1500W. Compared with the prior art, the invention has the following beneficial effects: The invention provides a compound browning inhibitor which comprises the following components of 0.6-1.5% of glutathione, 0.9-1.8% of ascorbic acid, 60-90% of ethanol and the balance of water. The compound browning inhibitor provided by the invention comprises glutathione, ascorbic acid and ethanol, wherein the glutathione forms a colorless adduct with quinone by utilizing sulfhydryl groups of the glutathione to prevent brown pigment from generating, the ascorbic acid reduces quinone substances and consumes oxygen to inhibit enzymatic reaction, and blocks brown pigment from forming on a chemical level, the ethanol can inhibit enzymatic browning from starting on a physical level, and simultaneously promotes permeation of the ascorbic acid and the glutathione into tissues by changing cell membrane permeability, and the three components are compounded to syn