CN103070226B - 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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- CN103070226B CN103070226B CN201310002178.5A CN201310002178A CN103070226B CN 103070226 B CN103070226 B CN 103070226B CN 201310002178 A CN201310002178 A CN 201310002178A CN 103070226 B CN103070226 B CN 103070226B
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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 a kind of fresh keeping fresh and protecting color method cutting tuber.
Background technology
With the quickening pace of modern life, the reinforcement of people to healthy and environmental consciousness, convenient, fast, safety, the useless garden stuff processing technique of zero-emission become 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., refer to the physical form that has changed fruit, vegetables, but still can keep fruit and vegetable product or the fruits and vegetables melange of its fresh state, for directly edible or catering trade of consumer, pursue requirement quick, natural, nutrition to meet 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 to keep the commodity value of potato class and edibility be fresh cut tuber from preliminary working to listing process maximum technical problem, be potato class after arrangement, cleaning and cutting etc. are processed, occur Tissue Browning, nutriment loss, suffer microbial infection and the problem of the aspect such as product is 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 is all lower than 0 DEG C, when temperature is below the freezing point while being ice temperature, and the effectively activity of inhibitory enzyme and microbial growth, suppress the respiratory intensity of 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, generally, at-0.5 ~-2.0 DEG C, the setting of temperature band is very difficult, will cause very large economic loss once temperature control is inaccurate.In addition the research and development hysteresis that, is applicable 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 liquid, and bacterium is lethal, thereby reaches the object prolonging storage period.Vacuum cooled can make cooled product fast by microbial reproduction warm area (25 ~ 50 DEG C), thus can reduce microorganism infect, extend its shelf life.Vacuum packaging Main Function is deoxygenation, the activity of inhibitory enzyme and microbial growth, thereby the freshness date that extends food.It is one of fruits and vegetables color protecting and freshness preserving technologies that a kind of convenience and treating capacity are large that the food additives of use keeping fresh and protecting color flood micro-processing fruits and vegetables, and general conventional keeping fresh and protecting color bactericide 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 food security angle, the research of the keeping fresh and protecting color food additives to micro-processing fruits and vegetables is to natural, safe and effective future development, especially apply Chinese herbal medicine as antistaling agent have simple to operate, cost is low, pollution is few, to human body nonhazardous, in development of resources and food storage, there is very large potential value.
Summary of the invention
Object of the present invention overcomes the problem that prior art exists, by the anti-inflammatory of the synergy of ultrasonic wave-vacuum and Chinese herbal medicine extract-ursin, antibacterial, whitening is discolored etc., and function is applied on the fresh color protecting and freshness preserving technology cutting tuber, and provides that a kind of technique is simple, economical and practical, the fresh keeping fresh and protecting color method cutting tuber of safety and sanitation.
In order to achieve the above object, the technical solution used in the present invention is as follows:
The step of the fresh keeping fresh and protecting color method cutting tuber of the present invention comprises:
1) selecting potato class fresh or storage is raw material, washes rear peeling, is cut into the thin slice that 0.5 ~ 1.0mm is thick, then puts into the compound keeping fresh and protecting color liquid of potato chips equal in quality and soaks 10 ~ 30min in 20 ~ 30 DEG C;
2) potato chips are washed from compound keeping fresh and protecting color liquid is pulled out, be immersed in water, at ultrasonic power 10 ~ 150W, supersonic frequency 10 ~ 50kHz, ultrasonic time 10 ~ 30min;
3) draining after potato chips are pulled out, is to process 10 ~ 30min under-0.01 ~-0.09Mpa condition in vacuum;
4) immerse immediately in natural extract-ursin solution of 0.05 ~ 0.3 mmol/L after potato chips are taken out from vacuum environment, soak 5 ~ 15min;
5) potato chips that soaked are taken out after drop 1 ~ 3min to decompression packaging immediately, storage under-4 ~ 0 DEG C 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, first the vibration, acceleration, the strong cavitation effect etc. that utilize low frequency/small Power ultrasonic wave to produce, make cell, subcellular fraction breakage, also makes protein denaturation simultaneously, play the effect of the enzyme sterilizing of going out, avoided the impact of high temperature on fruit-vegetable quality; Vacuum action makes the moisture in enzyme, the microorganism etc. in fruits and vegetables ooze out, destroy eucaryotic cell structure, makes polyphenol oxidase and microorganism etc. in anaerobic state, thereby reaches the object of strengthening suppressing polyphenol oxidase and microbial activity, the freshness date of the fruits and vegetables of prolongation.
The present invention is the natural active matter that comes from green plants using Chinese herbal medicine extract-ursin as color-protecting and antistaling agent, integrate " green, safety and efficiently " three's keeping fresh and protecting color component, in not affecting fruit-vegetable quality, can effectively suppress the activity of the enzyme that causes brown stain, block melanic formation, by self and the direct combination of enzyme, accelerate melanic decomposition and excretion, thereby minimizing pigment deposition, and fruits and vegetables cell is not produced to the side effects such as toxic, excitant, sensitization, also have the effect of sterilization, anti-inflammatory simultaneously.
Compared with prior art, its advantage is in the present invention: (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, in ultrasonic, vacuum and ultrasonic-three kinds of situations of vacuum synergy, measure respectively potato chips PPO activity respectively by cleaning the potato chips of peeling after shaping, result is: ultrasonic 10min under 10kHz, 70W Ultrasonic Conditions, and recording PPO active is 580U/mg; Under-0.09MPa vacuum condition, process 10min, recording PPO activity is 536 U/mg; First under 10kHz, 70W Ultrasonic Conditions ultrasonic 5min, under-0.09MPa vacuum, process 5min again, recording PPO activity is 408 U/mg.Visible, 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 extracting from blueberry residue as color-protecting and antistaling agent, utilize ursin have anti-inflammatory, antibacterial, block the effects such as melanic formation, in not affecting fruit-vegetable quality, can effectively suppress the activity of the enzyme that causes brown stain, by self and the direct combination of enzyme, accelerate melanic decomposition and excretion, thereby minimizing pigment deposition, and fruits and vegetables cell is not produced to the side effects such as toxic, excitant, sensitization, also have the effect of sterilization, anti-inflammatory simultaneously.It is edible safety health that blocking-up melanin forms, conveniently micro-processing potato class keeping fresh and protecting color is preserved new technology.And from blueberry residue, extract that ursin technique is simple, 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 the clean vegetables processing taking potato class as raw material.
embodiment 1
Get 100 kilograms of fresh potatos, wash, peeling, be cut into the thin slice that 0.5 ~ 1.0mm is thick, drop into 100 kilograms, in the keeping fresh and protecting color liquid of 20 DEG C, soak 30min, in keeping fresh and protecting color liquid, contain the citric acid of 10mmol/L, the ascorbic acid of 10mmol/L and the ferrous sulfate of 0.1mmol/L, then potato chips from pulling out, compound keeping fresh and protecting color liquid are washed, be immersed in water, at ultrasonic power 10W, supersonic frequency 50kHz, ultrasonic 30min, after again potato chips being pulled out, drain, process 30min in vacuum under-0.01Mpa condition, after being taken out from vacuum environment, potato chips immerse immediately in the ursin solution of 0.05 mmol/L, soak 15min, finally the potato chips that soaked are taken out after drop 1min, decompression packaging immediately, storage under-4 ~ 0 DEG C of environment.In cold storage procedure, more than 10 days can there is not brown stain in product.
embodiment 2
100 kilograms of the sweet potatoes of storage are washed, peeling, be cut into the thin slice that 0.5 ~ 1.0mm is thick, drop into 100 kilograms, in the keeping fresh and protecting color liquid of 30 DEG C, soak 10min, in keeping fresh and protecting color liquid, contain the citric acid of 50mmol/L, the ascorbic acid of 1mmol/L and the ferrous sulfate of 1mmol/L, then potato chips from pulling out, compound keeping fresh and protecting color liquid are washed, be immersed in water, at ultrasonic power 150W, supersonic frequency 10kHz, ultrasonic 10min, after again potato chips being pulled out, drain, process 10min in vacuum under-0.09Mpa condition, after being taken out from vacuum environment, potato chips immerse immediately in the ursin solution of 0.3 mmol/L, soak 5min, finally the potato chips that soaked are taken out after drop 3min, decompression packaging immediately, storage under-4 ~ 0 DEG C of environment.In cold storage procedure, more than 15 days can there is not brown stain in product.
embodiment 3
Get 100 kilograms of the potatos of storage, wash, peeling, be cut into the thin slice that 0.5 ~ 1.0mm is thick, drop into 100 kilograms, in the keeping fresh and protecting color liquid of 25 DEG C, soak 20min, in keeping fresh and protecting color liquid, contain the citric acid of 30mmol/L, the ascorbic acid of 5mmol/L and the ferrous sulfate of 0.5mmol/L, then potato chips from pulling out, compound keeping fresh and protecting color liquid are washed, be immersed in water, at ultrasonic power 50W, supersonic frequency 30kHz, ultrasonic 20min, after again potato chips being pulled out, drain, process 20min in vacuum under-0.06Mpa condition, after being taken out from vacuum environment, potato chips immerse immediately in the ursin solution of 0.15 mmol/L, soak 8min, finally the potato chips that soaked are taken out after drop 2min, decompression packaging immediately, storage under-4 ~ 0 DEG C of environment.In cold storage procedure, more than 13 days can there is not brown stain in product.
embodiment 4
Get 100 kilograms of the pachyrhizuses of storage, wash, peeling, be cut into the thin slice that 0.5 ~ 1.0mm is thick, drop into 100 kilograms, in the keeping fresh and protecting color liquid of 25 DEG C, soak 15min, in keeping fresh and protecting color liquid, contain the citric acid of 20mmol/L, the ascorbic acid of 8mmol/L and the ferrous sulfate of 0.7mmol/L, then potato chips from pulling out, compound keeping fresh and protecting color liquid are washed, be immersed in water, at ultrasonic power 100W, supersonic frequency 20kHz, ultrasonic 15min, after again potato chips being pulled out, drain, process 15min in vacuum under-0.075Mpa condition, after being taken out from vacuum environment, potato chips immerse immediately in the ursin solution of 0.1 mmol/L, soak 10min, finally the potato chips that soaked are taken out after drop 2min, decompression packaging immediately, storage under-4 ~ 0 DEG C of environment.In cold storage procedure, more than 14 days can there is not brown stain in product.
Claims (1)
1. the fresh keeping fresh and protecting color method cutting tuber, its step comprises:
(1) selecting potato class fresh or storage is raw material, wash rear peeling, be cut into the thin slice that 0.5 ~ 1.0mm is thick, then put into the compound keeping fresh and protecting color liquid of potato chips equal in quality and soak 10 ~ 30min in 20 ~ 30 DEG C, 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;
(2) potato chips are washed from compound keeping fresh and protecting color liquid is pulled out, be immersed in water, at ultrasonic power 10 ~ 150W, supersonic frequency 10 ~ 50kHz, ultrasonic time 10 ~ 30min;
(3) draining after potato chips are pulled out, is to process 10 ~ 30min under-0.01 ~-0.09Mpa condition in vacuum;
(4) immerse immediately in natural extract-ursin solution of 0.05 ~ 0.3 mmol/L after potato chips are taken out from vacuum environment, soak 5 ~ 15min;
(5) potato chips that soaked are taken out after drop 1 ~ 3min to decompression packaging immediately, storage under-4 ~ 0 DEG C of environment.
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| 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 |
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| 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 |
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| CN109744499B (en) * | 2019-03-21 | 2022-03-18 | 安徽农业大学 | Potato color fixative and preparation method and use method thereof |
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| CN110583970B (en) * | 2019-10-09 | 2023-02-21 | 嘉兴市农业科学研究院 | 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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