Color is an important quality indicator for food processing and is particularly important for green vegetables and wild vegetables. It determines the sensory impression of people on the product and directly affects the market value of the product. Therefore, how to protect the original color of the product is the key to doing a good job in the processing of vegetables and wild vegetables. Vegetables, wild vegetables are rich in sugar, protein, vitamins, pigments and other ingredients, and rich in enzymes, these components are easy to cause color changes in processing, seriously affecting the quality and grade of the product, and even related to the product The success or failure of development. Changes in the color of vegetables and wild vegetables are directly related to the variety of raw materials, technological measures, and the use of equipment. Measures to prevent discoloration of products during processing should start from the following aspects. 1. Select the processing and development of varieties that are not easily discolored. 2. It is forbidden to dry with sunlight. The sun drying method has three disadvantages: long drying time; sand and dust blowing into the product to be dried, reducing the product grade; easily exposed to rain, causing mildew. 3. The use of mechanical drying techniques and other measures to moderately high temperature processing, inhibition and killing of vegetables, wild vegetables in the enzyme activity. According to experiments, the activity of enzymes in plants is the strongest at 40°C to 45°C. As the temperature rises, the activity of the enzyme becomes gradually passivated, and when the temperature rises to 70°C, it can effectively stop its activity. 4. Reduce processing time and reduce contact with oxygen at high temperatures. 5. Disable rust-prone iron and other metal appliances that can easily cause product discoloration. 6. Try to increase the degree of drying. The higher the product moisture content, the faster the storage color change. 7. The product packaging should be stored in vacuum; oxygen, moisture, light environment. 8. Long-term storage application of low-temperature, cold storage equipment, indoor short-term storage temperature should also be below 20 °C.
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