CN102763721A - Fresh-keeping processing and packaging process for fresh-cut shredded potatoes - Google Patents
Fresh-keeping processing and packaging process for fresh-cut shredded potatoes Download PDFInfo
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- CN102763721A CN102763721A CN2012101640504A CN201210164050A CN102763721A CN 102763721 A CN102763721 A CN 102763721A CN 2012101640504 A CN2012101640504 A CN 2012101640504A CN 201210164050 A CN201210164050 A CN 201210164050A CN 102763721 A CN102763721 A CN 102763721A
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Abstract
The invention discloses a fresh-keeping processing and packaging process for fresh-cut shredded potatoes. The process comprises the following steps: sorting fresh potatoes according to different grades, peeling and shredding (or dicing or slicing) the potatoes, and cleaning the potatoes in a bubbling washing machine for 10min; sterilizing the potatoes in ozone water with O3 concentration of 3ppm, while controlling the ozone water temperature at 10 DEG C and adjusting the pH value of the ozone water at 5, and soaking for 15min; taking out the shredded potatoes, immediately immersing the shredded potatoes into a mixed solution containing 25% of VC and 0.5% of citric acid for 10 minutes, and centrifuging the shredded potatoes in a 1200r centrifuge for 40 s to drain the water; and filling the drained shredded potatoes into a sterile polypropylene box, and packaging the fruits by a controlled atmosphere packaging method. According to the above process provided by the invention, a fresh-keeping period of the fresh-cut shredded potatoes reaches up to 10 days, without loss of section color or taste of the shredded potatoes.
Description
Technical field
The present invention relates to fresh-keeping manufacture field, particularly relate to a kind of fresh-keeping processing and the technology of the package that can use fresh-cut potato silk.
Background technology
Potato is the daily edible important vegetable varieties of people, and output and consumption all occupy the prostatitis of various vegetables.Treatment process such as peeling cutting etc. has produced damage to the potato tissue in the fresh-cut potato process; Globality and metabolism harmony have not only been lost; And produced the whole body that can not repair, that lose autoprotection injury; Cell tissue and air contact fully that brownization very easily to occur spoiled, have a strong impact on its aesthetic quality and nutritive value.
At present do not see that also the product to the fresh-cut potato carries out fresh-keeping technical scheme, existing fresh-cut potato products adopts the instant method of promptly cutting.
Summary of the invention
The technical problem that the present invention mainly solves provides a kind of can making the freshness date of fresh-cut potato reach 10 days, and the tangent plane color and luster and the mouthfeel of fresh-cut potato do not caused damage the fresh-keeping processing and the technology of the package of fresh-cut potato silk use.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of fresh-keeping processing and the technology of the package that can use fresh-cut potato silk is provided, and said this fresh-keeping processing and technology of the package step are following:
A) potato of fresh harvesting is pressed the different brackets sorting after, peeling, 10min is cleaned in inserting after the chopping (or piece, fourth, sheet etc.) in the bubbling cleaning machine, put into O afterwards
3Concentration is to carry out sterilization in the Ozone Water of 3ppm, controls 10 ℃ of water temperatures simultaneously, adjustment Ozone Water pH=5, and soak time is 15min;
B) the potato silk is taken out, packing into rapidly contains 25%VC, 0.5% citric acid mixed solution immersion taking-up after 10 minutes, after centrifugal 40s drains away the water in the 1200r centrifuge;
C) pack the potato silk that drains into the polypropylene box aseptic, use the controlled atmospheric packing mode that it is packed.
Preferably, the controlled atmospheric packing mode among the said step C is that the gas in the former box is extracted out, charges into controlled atmosphere again.
Preferably, the controlled atmosphere ratio of said employing is: nitrogen 75 ~ 90%, oxygen 0.3%; Carbon dioxide 10 ~ 15%; The ambient humidity in when packing control is 90% ~ 95% simultaneously, and packing is accomplished the back and got into rapidly in the freezer with 0 ~ 2 ℃ of refrigeration, controls temperature fluctuation between ± 1 ℃.
The invention has the beneficial effects as follows: the present invention is a kind of can be to the fresh-keeping processing and the technology of the package of fresh-cut potato silk use, and after the existing potato results, though broken away from parent, respiratory activity is still carrying out actively.This is owing in the potato aldehydes matter is arranged, and can keep its respiratory result.After potato was peeled, aldehydes matter just closed with airborne oxidation under the effect of phenolase, produces a large amount of quinones substances.Newborn quinones substance can make plant cell overstrike promptly, and this variation is called the enzymatic browning of food.So the potato tangent plane is very easy to variable color.The objective of the invention is to the fresh-cut potato that is very easy to oxidation stain is adopted corresponding technological process in process of production, in packaging process, adopt special packing method; The invention provides a kind of brand-new fresh-cut potato (silk, piece, fourth, sheet etc.) production technology, can fresh-cut potato freshness date be extended to 7 ~ 10 days.
The specific embodiment
Set forth in detail in the face of preferred embodiment of the present invention down, thereby protection scope of the present invention is made more explicit defining so that advantage of the present invention and characteristic can be easier to it will be appreciated by those skilled in the art that.
The embodiment of the invention comprises:
A kind of fresh-keeping processing and the technology of the package that can use fresh-cut potato silk, the potato of fresh harvesting press the different brackets sorting after, remove the peel, 10min is cleaned in inserting after the chopping (or piece, fourth, sheet etc.) in the bubbling cleaning machine, put into O afterwards
3Concentration is to carry out sterilization in the Ozone Water of 3ppm, controls 10 ℃ of water temperatures simultaneously, adjustment Ozone Water pH=5, and soak time is 15min.The potato silk is taken out; Pack into rapidly and contain 25%VC, 0.5% citric acid mixed solution immersion taking-up after 10 minutes; After centrifugal 40s drains away the water in the 1200r centrifuge, pack the potato silk that drains into the polypropylene box aseptic, use the controlled atmospheric packing mode that it is packed.The controlled atmosphere ratio that is adopted is: nitrogen 75 ~ 90%, and oxygen 0.3%, carbon dioxide 10 ~ 15%, the ambient humidity during control packing simultaneously is 90% ~ 95%.Packing is accomplished the back and is got into rapidly in the freezer with 0 ~ 2 ℃ of refrigeration, controls temperature fluctuation between ± 1 ℃.
The present invention is a kind of can be to the fresh-keeping processing and the technology of the package of fresh-cut potato silk use, and after the existing potato results, though broken away from parent, respiratory activity is still carrying out actively.This is owing in the potato aldehydes matter is arranged, and can keep its respiratory result.After potato was peeled, aldehydes matter just closed with airborne oxidation under the effect of phenolase, produces a large amount of quinones substances.Newborn quinones substance can make plant cell overstrike promptly, and this variation is called the enzymatic browning of food.So the potato tangent plane is very easy to variable color.The objective of the invention is to the fresh-cut potato that is very easy to oxidation stain is adopted corresponding technological process in process of production, in packaging process, adopt special packing method; The invention provides a kind of brand-new fresh-cut potato (silk, piece, fourth, sheet etc.) production technology, can fresh-cut potato freshness date be extended to 7 ~ 10 days.
The above is merely embodiments of the invention; Be not so limit claim of the present invention; Every equivalent structure or equivalent flow process conversion that utilizes description of the present invention to do; Or directly or indirectly be used in other relevant technical fields, all in like manner be included in the scope of patent protection of the present invention.
Claims (3)
1. a fresh-keeping processing and the technology of the package that can use fresh-cut potato silk, it is characterized in that: said this fresh-keeping processing and technology of the package step are following:
A) potato of fresh harvesting is pressed the different brackets sorting after, peeling, 10min is cleaned in inserting after the chopping (or piece, fourth, sheet etc.) in the bubbling cleaning machine, put into O afterwards
3Concentration is to carry out sterilization in the Ozone Water of 3ppm, controls 10 ℃ of water temperatures simultaneously, adjustment Ozone Water pH=5, and soak time is 15min;
B) the potato silk is taken out, packing into rapidly contains 25%VC, 0.5% citric acid mixed solution immersion taking-up after 10 minutes, after centrifugal 40s drains away the water in the 1200r centrifuge;
C) pack the potato silk that drains into the polypropylene box aseptic, use the controlled atmospheric packing mode that it is packed.
2. a kind of can the fresh-keeping processing and the technology of the package of fresh-cut potato silk use being is characterized in that according to claim 1: the controlled atmospheric packing mode among the said step C is that the gas in the former box is extracted out, charges into controlled atmosphere again.
3. a kind of fresh-keeping processing and the technology of the package that can use fresh-cut potato silk according to claim 2; It is characterized in that: the controlled atmosphere ratio of said employing is: nitrogen 75 ~ 90%; Oxygen 0.3%, carbon dioxide 10 ~ 15%, the ambient humidity during control packing simultaneously is 90% ~ 95%; Packing is accomplished the back and is got into rapidly in the freezer with 0 ~ 2 ℃ of refrigeration, controls temperature fluctuation between ± 1 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101640504A CN102763721A (en) | 2012-05-25 | 2012-05-25 | Fresh-keeping processing and packaging process for fresh-cut shredded potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101640504A CN102763721A (en) | 2012-05-25 | 2012-05-25 | Fresh-keeping processing and packaging process for fresh-cut shredded potatoes |
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| CN102763721A true CN102763721A (en) | 2012-11-07 |
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| CN2012101640504A Pending CN102763721A (en) | 2012-05-25 | 2012-05-25 | Fresh-keeping processing and packaging process for fresh-cut shredded potatoes |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431037A (en) * | 2013-08-23 | 2013-12-11 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
| CN103960345A (en) * | 2014-05-15 | 2014-08-06 | 宁夏森淼种业生物工程有限公司 | Technology for processing and refreshing Chinese wolfberry sprout clean vegetables |
| CN106689338A (en) * | 2016-11-18 | 2017-05-24 | 中国农业科学院农产品加工研究所 | Fresh-cut shredded potatoes with long shelf life and preserving method thereof |
| CN106982599A (en) * | 2016-01-20 | 2017-07-28 | 中国科学院上海生命科学研究院 | A kind of method for delaying potato wedge root post-harvest physiology rotten |
| CN111165760A (en) * | 2020-01-10 | 2020-05-19 | 湖南一品佳餐饮管理有限公司 | Potato processing line and processing technology |
-
2012
- 2012-05-25 CN CN2012101640504A patent/CN102763721A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431037A (en) * | 2013-08-23 | 2013-12-11 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
| CN103431037B (en) * | 2013-08-23 | 2015-05-27 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
| CN103960345A (en) * | 2014-05-15 | 2014-08-06 | 宁夏森淼种业生物工程有限公司 | Technology for processing and refreshing Chinese wolfberry sprout clean vegetables |
| CN106982599A (en) * | 2016-01-20 | 2017-07-28 | 中国科学院上海生命科学研究院 | A kind of method for delaying potato wedge root post-harvest physiology rotten |
| CN106689338A (en) * | 2016-11-18 | 2017-05-24 | 中国农业科学院农产品加工研究所 | Fresh-cut shredded potatoes with long shelf life and preserving method thereof |
| CN111165760A (en) * | 2020-01-10 | 2020-05-19 | 湖南一品佳餐饮管理有限公司 | Potato processing line and processing technology |
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Application publication date: 20121107 |