CN103070226A - Color-protecting and fresh-keeping method for fresh-cut potatoes - Google Patents
Color-protecting and fresh-keeping method for fresh-cut potatoes Download PDFInfo
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- CN103070226A CN103070226A CN2013100021785A CN201310002178A CN103070226A CN 103070226 A CN103070226 A CN 103070226A CN 2013100021785 A CN2013100021785 A CN 2013100021785A CN 201310002178 A CN201310002178 A CN 201310002178A CN 103070226 A CN103070226 A CN 103070226A
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Abstract
The invention discloses a color-protecting and fresh-keeping method for fresh-cut potatoes. The method includes selecting fresh or stored potatoes as the raw material, washing cleanly, peeling, cutting into chips with thicknesses of 0.5-1.0mm, adding a composite color-protecting fresh-keeping solution having the same mass with the potato chips, and soaking for 10-30min at 20 DEG C-30 DEG C; then fishing out the potato chips from the composite color-protecting fresh-keeping solution, washing cleanly with water, soaking in water at 10-150w ultrasonic power and 10-50kHz ultrasonic frequency for 10-30min of ultrasonic time; fishing out the potato chips and draining off, processing for 10-30min under the condition of subzero 0.01MPa-subzero 0.09MPa of vacuum degree; and finally taking the potato chips out of the vacuum environment and soaking immediately into an arbutin solution with the concentration of 0.05-0.3mmol/L, soaking for 5-15min, taking the soaked potato chips out and draining for 1-3min, performing decompression packaging immediately, and storing at an environment of subzero 4 DEG C to zero DEGC. The method adopts ultrasonic and vacuum cooperative processing as well as the Chinese herb extract arbutin as the color-protecting fresh-keeping agent to inhibit enzyme and microbial activities, is better in effect compared with the prior art, and ensures that various potato processed products are prevented from brown stain in a cold storage process for more than 10 days.
Description
Technical field
The present invention relates to a kind of processing fruits and vegetables color protecting and freshness preserving technology, be specifically related to the keeping fresh and protecting color method that a kind of aquatic foods cut tuber.
Background technology
With the quickening pace of modern life, people are to the reinforcement of healthy and environmental consciousness, and the garden stuff processing technique that convenient, fast, safety, zero-emission are given up becomes the development trend of garden stuff processing.Fresh-cut fruit and vegetable claims again to cut fruits and vegetables, partly processes fruits and vegetables etc., referred to change the physical form of fruit, vegetables, but still can keep fruit and vegetable product or the fruits and vegetables melange of its fresh state, for the direct edible or catering trade of consumer, pursue requirement quick, natural, nutrition to satisfy people.Fresh-cut fruit and vegetable has been widened the range of application of fruits and vegetables, realizes " clean, essence " listing and circulation of fruits and vegetables, has reduced greatly house refuse and the waste in the fruits and vegetables process of circulation, has huge social benefit, economic benefit and wide market prospects.
How keeping commodity value and the edibility of potato class is technical problem maximum aquatic foods cut tuber from preliminary working to the listing process, after to be the potato class through arrangement, cleaning and cutting etc. process, Tissue Browning, nutriment loss occur, suffer the problem of the aspects such as microbial infection and product be rotten.The maintenance of fresh-cut fruit and vegetable quality mainly contains ice-temperature technique, cold sterilization technology (comprising ultrasonic wave, vacuum etc.), keeping fresh and protecting color based food additive impregnating both at home and abroad at present.Ice-temperature technique is a brand-new storage technique.The principle of this technology is: the freezing point of biological tissue all is lower than 0 ℃, when temperature is below the freezing point namely the ice temperature, but the activity of establishment enzyme and microbial growth, the respiratory intensity that suppresses fruits and vegetables, reduce the speed of various biochemical reactions, delay senility and suppress brown stain, improve the quality of fruits and vegetables.But its shortcoming is that available temperature range is narrow and small, and generally at-0.5 ~-2.0 ℃, the setting of temperature band is very difficult, will cause very large economic loss in case temperature control is inaccurate.In addition, the research and development hysteresis that is fit to the necessary accessories of this technology has also limited applying of this technology.The principle of ultrasonic technology is: hyperacoustic cavitation effect changes liquid generation moment high temperature and temperature alternating variation, instantaneous pressure and pressure, can make some enzyme deactivation in the liquid, and bacterium causes death, thereby reaches the purpose that prolongs storage period.Vacuum cooled can make cooled product fast by microbial reproduction warm area (25 ~ 50 ℃), thus can reduce microorganism infect, prolong its shelf life.Vacuum-packed Main Function is deoxygenation, the activity of inhibitory enzyme and microbial growth, thereby the freshness date that prolongs food.It is one of large fruits and vegetables color protecting and freshness preserving technologies of a kind of convenience and treating capacity that the food additives of use keeping fresh and protecting color flood little processing fruits and vegetables, and general keeping fresh and protecting color bactericide commonly used is SO
2And ClO
2, protect look and sterilization and can carry out simultaneously SO
2And ClO
2Sterilization and protect chromatic effect and increase along with the increase of concentration, and sterilization and to protect chromatic effect obvious, but its security is subject to people's query.From the food security angle, to the research of the keeping fresh and protecting color food additives of little processing fruits and vegetables to natural, safe and effective future development, especially use Chinese herbal medicine as antistaling agent have simple to operate, cost is low, pollution is few, to the human body nonhazardous, has very large potential value in development of resources and food storage.
Summary of the invention
Purpose of the present invention overcomes the problem that prior art exists, with the anti-inflammatory of the synergy of ultrasonic wave-vacuum and Chinese herbal medicine extract-ursin, on function is applied in the color protecting and freshness preserving technology that aquatic foods cut tuber such as antibacterial, whitening is discolored, provide the keeping fresh and protecting color that a kind of technique is simple, economical and practical, the aquatic foods of safety and sanitation cut tuber method.
In order to achieve the above object, the technical solution used in the present invention is as follows:
The step of the keeping fresh and protecting color method that aquatic foods of the present invention cut tuber comprises:
1) selecting potato class fresh or storage is raw material, washes rear peeling, is cut into the thick thin slice of 0.5 ~ 1.0mm, then puts into the compound keeping fresh and protecting color liquid of potato chips equal in quality and soaks 10 ~ 30min in 20 ~ 30 ℃;
2) potato chips are washed after compound keeping fresh and protecting color liquid is pulled out, be immersed in the water, at ultrasonic power 10 ~ 150W, supersonic frequency 10 ~ 50kHz, ultrasonic time 10 ~ 30min;
3) after being pulled out, potato chips drain, be-0.01 in vacuum ~-process 10 ~ 30min under the 0.09Mpa condition;
4) immerse immediately after potato chips are taken out under vacuum environment the natural extract of 0.05 ~ 0.3 mmol/L-ursin solution, soak 5 ~ 15min;
After the potato chips that 5) will soak took out drop 1 ~ 3min, immediately decompression was packed, and preserved to get final product under-4 ~ 0 ℃ of environment.
Described potato class fresh or storage comprises pachyrhizus, potato, sweet potato, taro etc.
The component of described compound keeping fresh and protecting color liquid is the mixed solution of citric acid, ascorbic acid and ferrous sulfate.The concentration of each component in compound colour protecting liquid is citric acid: 10 ~ 50mmol/L, ascorbic acid: 1 ~ 10mmol/L, ferrous sulfate: 0.1 ~ 1mmol/L.
The collaborative measure of ultrasonic wave-vacuum that the present invention adopts, at first utilize vibration that the low frequency/small Power ultrasonic wave produces, acceleration, strong cavitation effect etc., make cell, subcellular fraction damaged, also make protein denaturation simultaneously, play the effect of the enzyme sterilization of going out, avoided the impact of high temperature on fruit-vegetable quality; Vacuum action makes the moisture in enzyme in the fruits and vegetables, the microorganism etc. ooze out, destroy eucaryotic cell structure, make polyphenol oxidase and microorganism etc. be in anaerobic state, thereby reaches the purpose of strengthening suppressing polyphenol oxidase and microbial activity, the freshness date of the fruits and vegetables of prolongation.
The present invention is Chinese herbal medicine extract-ursin the natural active matter that comes from green plants as color-protecting and antistaling agent, the keeping fresh and protecting color component that integrates " green, safety and efficiently " three, when not affecting fruit-vegetable quality, can effectively suppress to cause the activity of the enzyme of brown stain, block melanic formation, by self and the direct combination of enzyme, accelerate melanic decomposition and drainage, thereby minimizing pigment deposition, and the fruits and vegetables cell do not produced the side effects such as toxic, excitant, sensitization, also have simultaneously the effect of sterilization, anti-inflammatory.
The present invention compared with prior art, its advantage is: (1) the present invention has adopted the method for low-power, the collaborative inhibitory enzyme of low-frequency ultrasonic wave-vacuum and microbial activity, than prior art better effects if.Experimental results show that, to measure respectively potato chips PPO respectively in ultrasonic, vacuum and ultrasonic-three kinds of situations of vacuum synergy active with cleaning potato chips after the peeling shaping, the result is: ultrasonic 10min under 10kHz, 70W Ultrasonic Conditions records the active 580U/mg of being of PPO; Process 10min under-0.09MPa vacuum condition, recording the PPO activity is 536 U/mg; First at ultrasonic 5min under 10kHz, the 70W Ultrasonic Conditions, process 5min again under-0.09MPa vacuum, recording the PPO activity is 408 U/mg.As seen, the ultrasonic wave that ultrasonic wave-vacuum associated treatment is more simple or vacuum treated PPO are active significantly to be reduced, and has saved processing cost.(2) the present invention has adopted the ursin that extracts from the blueberry residue as color-protecting and antistaling agent, utilize ursin to have anti-inflammatory, antibacterial, effect such as blocking-up melanic formation etc., when not affecting fruit-vegetable quality, can effectively suppress to cause the activity of the enzyme of brown stain, by self and the direct combination of enzyme, accelerate melanic decomposition and drainage, thereby reduce pigment deposition, and the fruits and vegetables cell do not produced the side effects such as toxic, excitant, sensitization, also have simultaneously the effect of sterilization, anti-inflammatory.It is the edible safety health that blocking-up melanin forms, conveniently little processing potato class keeping fresh and protecting color is preserved new technology.And extraction ursin technique is simple from the blueberry residue, production cost is lower.(3) simple, economical and practical, the safety and sanitation of the inventive method technique, without any pollution, can be widely used in the association areas such as clean vegetables processing take the potato class as raw material.
Embodiment 1
Get 100 kilograms of fresh potatos, wash, peeling, be cut into the thick thin slice of 0.5 ~ 1.0mm, drop into 100 kilograms, soak 30min in 20 ℃ the keeping fresh and protecting color liquid, the citric acid that contains 10mmol/L in the keeping fresh and protecting color liquid, the ascorbic acid of 10mmol/L and the ferrous sulfate of 0.1mmol/L, then potato chips after pulling out, compound keeping fresh and protecting color liquid are washed, be immersed in the water, at ultrasonic power 10W, supersonic frequency 50kHz, ultrasonic 30min drains after potato chips being pulled out again, process 30min in vacuum under-0.01Mpa the condition, immerse immediately the ursin solution of 0.05 mmol/L after potato chips are taken out under vacuum environment, soak 15min, behind the potato chips that will soak the at last taking-up drop 1min, immediately decompression is packed, and preserves to get final product under-4 ~ 0 ℃ of environment.Brown stain can not occur more than 10 days in product in cold storage procedure.
Embodiment 2
100 kilograms of the sweet potatoes of storage are washed, peeling, be cut into the thick thin slice of 0.5 ~ 1.0mm, drop into 100 kilograms, soak 10min in 30 ℃ the keeping fresh and protecting color liquid, the citric acid that contains 50mmol/L in the keeping fresh and protecting color liquid, the ascorbic acid of 1mmol/L and the ferrous sulfate of 1mmol/L, then potato chips after pulling out, compound keeping fresh and protecting color liquid are washed, be immersed in the water, at ultrasonic power 150W, supersonic frequency 10kHz, ultrasonic 10min, drain after again potato chips being pulled out, process 10min in vacuum under-0.09Mpa the condition, immerse immediately the ursin solution of 0.3 mmol/L after potato chips are taken out under vacuum environment, soak 5min, after the potato chips that will soak at last took out drop 3min, immediately decompression was packed, and preserved to get final product under-4 ~ 0 ℃ of environment.Brown stain can not occur more than 15 days in product in cold storage procedure.
Embodiment 3
Get 100 kilograms of the potatos of storage, wash, peeling, be cut into the thick thin slice of 0.5 ~ 1.0mm, drop into 100 kilograms, soak 20min in 25 ℃ the keeping fresh and protecting color liquid, the citric acid that contains 30mmol/L in the keeping fresh and protecting color liquid, the ascorbic acid of 5mmol/L and the ferrous sulfate of 0.5mmol/L, then potato chips after pulling out, compound keeping fresh and protecting color liquid are washed, be immersed in the water, at ultrasonic power 50W, supersonic frequency 30kHz, ultrasonic 20min drains after potato chips being pulled out again, process 20min in vacuum under-0.06Mpa the condition, immerse immediately the ursin solution of 0.15 mmol/L after potato chips are taken out under vacuum environment, soak 8min, behind the potato chips that will soak the at last taking-up drop 2min, immediately decompression is packed, and preserves to get final product under-4 ~ 0 ℃ of environment.Brown stain can not occur more than 13 days in product in cold storage procedure.
Embodiment 4
Get 100 kilograms of the pachyrhizuses of storage, wash, peeling, be cut into the thick thin slice of 0.5 ~ 1.0mm, drop into 100 kilograms, soak 15min in 25 ℃ the keeping fresh and protecting color liquid, the citric acid that contains 20mmol/L in the keeping fresh and protecting color liquid, the ascorbic acid of 8mmol/L and the ferrous sulfate of 0.7mmol/L, then potato chips after pulling out, compound keeping fresh and protecting color liquid are washed, be immersed in the water, at ultrasonic power 100W, supersonic frequency 20kHz, ultrasonic 15min drains after potato chips being pulled out again, process 15min in vacuum under-0.075Mpa the condition, immerse immediately the ursin solution of 0.1 mmol/L after potato chips are taken out under vacuum environment, soak 10min, behind the potato chips that will soak the at last taking-up drop 2min, immediately decompression is packed, and preserves to get final product under-4 ~ 0 ℃ of environment.Brown stain can not occur more than 14 days in product in cold storage procedure.
Claims (3)
1. keeping fresh and protecting color method that aquatic foods cut tuber, its step comprises:
(1) selecting potato class fresh or storage is raw material, washes rear peeling, is cut into the thick thin slice of 0.5 ~ 1.0mm, then puts into the compound keeping fresh and protecting color liquid of potato chips equal in quality and soaks 10 ~ 30min in 20 ~ 30 ℃;
(2) potato chips are washed after compound keeping fresh and protecting color liquid is pulled out, be immersed in the water, at ultrasonic power 10 ~ 150W, supersonic frequency 10 ~ 50kHz, ultrasonic time 10 ~ 30min;
(3) after being pulled out, potato chips drain, be-0.01 in vacuum ~-process 10 ~ 30min under the 0.09Mpa condition;
(4) immerse immediately after potato chips are taken out under vacuum environment the natural extract of 0.05 ~ 0.3 mmol/L-ursin solution, soak 5 ~ 15min;
After the potato chips that (5) will soak took out drop 1 ~ 3min, immediately decompression was packed, and preserved to get final product under-4 ~ 0 ℃ of environment.
2. the keeping fresh and protecting color method that cuts tuber of aquatic foods according to claim 1 is characterized in that, described potato class comprises pachyrhizus, potato, sweet potato, taro etc.
3. the keeping fresh and protecting color method that cuts tuber of aquatic foods according to claim 1, it is characterized in that, the component of described compound keeping fresh and protecting color liquid is citric acid, ascorbic acid and ferrous sulfate, the concentration of each component in compound colour protecting liquid is citric acid: 10 ~ 50mmol/L, ascorbic acid: 1 ~ 10mmol/L, ferrous sulfate: 0.1 ~ 1mmol/L.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609672A (en) * | 2013-11-19 | 2014-03-05 | 沈阳师范大学 | Color-protecting method for fresh-cut purple potato chips |
| CN105614784A (en) * | 2015-12-21 | 2016-06-01 | 安徽富尔达食品有限公司 | Method for processing and treating crispy potato chip |
| CN106720254A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of brown stain of fresh-cut potato inhibitor and its application method |
| CN108936435A (en) * | 2018-06-28 | 2018-12-07 | 博白县三滩镇涛鸿农产品种植专业合作社 | A kind of production method of dried litchi |
| CN109090426A (en) * | 2018-08-29 | 2018-12-28 | 天津科技大学 | A kind of fresh-keeping liquid of fresh-cut purple sweetpotato and preparation method thereof and preservation method |
| CN109430369A (en) * | 2018-09-04 | 2019-03-08 | 浙江省农业科学院 | A kind of degerming color protection processing method of fresh cut vegetables |
| CN109619541A (en) * | 2018-12-10 | 2019-04-16 | 静宁县金果实业有限公司 | A method of edible apple pectin is produced using apple pomace |
| CN109744499A (en) * | 2019-03-21 | 2019-05-14 | 安徽农业大学 | The preparation method and application method of a kind of potato color stabilizer and the color stabilizer |
| CN109984189A (en) * | 2019-04-29 | 2019-07-09 | 山西农业大学 | A kind of fresh-cut fruit and vegetable antistaling agent by bacillus licheniformis, atrophy bacillus and the produced bateriostatics compounding of bacillus amyloliquefaciens |
| CN110583970A (en) * | 2019-10-09 | 2019-12-20 | 浙江省嘉兴市农业科学研究院（所） | Preservation method of Trapa acornis nakai |
| CN112841577A (en) * | 2021-01-28 | 2021-05-28 | 莫海南 | Making method of sweet waxy cassava slice leisure food |
| CN113142465A (en) * | 2021-01-07 | 2021-07-23 | 北京市农林科学院 | Method for inhibiting browning of fresh-cut root vegetables |
| CN113575827A (en) * | 2021-07-01 | 2021-11-02 | 杭州娃哈哈科技有限公司 | Compound color fixative for carotenoid-containing fruit juice beverage and application thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609672A (en) * | 2013-11-19 | 2014-03-05 | 沈阳师范大学 | Color-protecting method for fresh-cut purple potato chips |
| CN105614784A (en) * | 2015-12-21 | 2016-06-01 | 安徽富尔达食品有限公司 | Method for processing and treating crispy potato chip |
| CN106720254A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of brown stain of fresh-cut potato inhibitor and its application method |
| CN108936435A (en) * | 2018-06-28 | 2018-12-07 | 博白县三滩镇涛鸿农产品种植专业合作社 | A kind of production method of dried litchi |
| CN109090426A (en) * | 2018-08-29 | 2018-12-28 | 天津科技大学 | A kind of fresh-keeping liquid of fresh-cut purple sweetpotato and preparation method thereof and preservation method |
| CN109430369A (en) * | 2018-09-04 | 2019-03-08 | 浙江省农业科学院 | A kind of degerming color protection processing method of fresh cut vegetables |
| CN109619541A (en) * | 2018-12-10 | 2019-04-16 | 静宁县金果实业有限公司 | A method of edible apple pectin is produced using apple pomace |
| CN109744499A (en) * | 2019-03-21 | 2019-05-14 | 安徽农业大学 | The preparation method and application method of a kind of potato color stabilizer and the color stabilizer |
| CN109984189A (en) * | 2019-04-29 | 2019-07-09 | 山西农业大学 | A kind of fresh-cut fruit and vegetable antistaling agent by bacillus licheniformis, atrophy bacillus and the produced bateriostatics compounding of bacillus amyloliquefaciens |
| CN109984189B (en) * | 2019-04-29 | 2022-07-01 | 山西农业大学 | Fresh-cut fruit and vegetable fresh-keeping agent compounded with bacteriostats produced by bacillus licheniformis, bacillus atrophaeus and bacillus amyloliquefaciens |
| CN110583970A (en) * | 2019-10-09 | 2019-12-20 | 浙江省嘉兴市农业科学研究院（所） | Preservation method of Trapa acornis nakai |
| CN113142465A (en) * | 2021-01-07 | 2021-07-23 | 北京市农林科学院 | Method for inhibiting browning of fresh-cut root vegetables |
| CN112841577A (en) * | 2021-01-28 | 2021-05-28 | 莫海南 | Making method of sweet waxy cassava slice leisure food |
| CN113575827A (en) * | 2021-07-01 | 2021-11-02 | 杭州娃哈哈科技有限公司 | Compound color fixative for carotenoid-containing fruit juice beverage and application thereof |
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