公开(公告)号：KR1020040072132A

公开(公告)日：2004-08-18

申请号：KR1020030008083

申请日：2003-02-10

Applicant: 주식회사 담양한과명진식품 ,  목포대학교산학협력단

Inventor： 강성국 ,  함경식 ,  문상미

IPC: A23L1/212 ,  A23B7/06

Abstract: PURPOSE: A method of preventing browning of a lotus root by performing a heat shock of the lotus root within a temperature range in which a component and inner enzyme of the lotus root are not inactivated is provided. It permits effective inhibition of browning of the lotus root while maintaining the commercial value and freshness. CONSTITUTION: The root of a lotus(Nelumbo nucifera Gaertner) is peeled, cut to a specified thickness of about 0.2cm and then immersed in water for 1 to 5min at 30 to 60deg.C. For an example, a lotus root is peeled, washed and cut to about 0.2cm in thickness. Then, 20g lotus root is immersed in water for 2min at 45deg.C and dried. The sample exhibits excellent browning effect after 16 days.

Abstract translation: 目的：提供一种通过在莲藕的成分和内部酶未灭活的温度范围内进行藕的热休克来防止藕的褐变的方法。 它可以有效抑制藕的褐变，同时保持商业价值和新鲜度。 构成：将莲子（Nelumbo nucifera Gaertner）的根剥离，切成约0.2cm的规定厚度，然后在30〜60℃下浸入水中1〜5分钟。 例如，将莲藕剥离，洗涤并切割成约0.2cm厚。 然后将20g莲藕在45℃下浸入水中2分钟并干燥。 样品在16天后表现出优异的褐变效果。