CN103734293A - Novel method for controlling browning of fresh-cut potatoes - Google Patents
Novel method for controlling browning of fresh-cut potatoes Download PDFInfo
- Publication number
- CN103734293A CN103734293A CN201310749545.8A CN201310749545A CN103734293A CN 103734293 A CN103734293 A CN 103734293A CN 201310749545 A CN201310749545 A CN 201310749545A CN 103734293 A CN103734293 A CN 103734293A
- Authority
- CN
- China
- Prior art keywords
- fresh
- potato
- potatoes
- brown stain
- cut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of freshness keeping of agricultural products, and in particular relates to a novel method for controlling the browning of fresh-cut potatoes. The method comprises the following steps: soaking the potatoes in a 1% to 5% salt aqueous solution for certain time of 3 to 7 hours; then sterilizing, peeling and cutting the potatoes; leaching water from the potatoes; and packaging for storage. In the method, the potatoes can be just harvested or stored for certain time. The method has a useful effect and can be used for effectively inhibiting the browning of the cut potatoes. In addition, the method is safe, namely, the application of any chemical additives is avoided; the method is simple, and is easy to operate and popularize. Thus, the method provided by the invention has the characteristics of being suitable for mass production, low in cost and the like.
Description
(1) technical field
The invention belongs to agricultural products fresh-keeping technical field, particularly a kind of new method of controlling brown stain of fresh-cut potato.
(2) background technology
Potato is important dish, grain dual-purpose crop, has very high nutritive value.Fresh cut vegetables has instant, and 100% feature such as edible, is the developing direction of following fruits and vegetables market supply.Potato is suitable for doing fresh-cut processing, but very easily brown stain after cutting easily loses commodity value and edibility.
The main method that suppresses at present brown stain of fresh-cut potato is both at home and abroad to dip processing and some controlled atmosphere methods etc. with browning inhibitor solution, for example use arabo-ascorbic acid, citric acid, cysteine to dip processing fresh-cut potato, brown stain obtains to a certain extent and controls.Through citric acid, N-acetylcystein and 4-hexyl resorcin, dip after processing, brown stain of fresh-cut potato also alleviates.With hypoxemia and certain density CO
2mist is processed has certain inhibitory action to brown stain of fresh-cut potato.High-concentration oxygen is combined with and can suppresses to a certain extent brown stain of fresh-cut potato with ascorbic acid and citric acid.< < antistaling agent of composite phosphate for fruits-vegetables and using method > > (patent publication No. CN101317595) thereof provide a kind of method that suppresses brown stain of fresh-cut potato with antistaling agent of composite phosphate for fruits-vegetables.The technology that < < Process for inhibiting enzymatic browning and maintaining textural quality of fresh peeled potatoes > > (patent publication No. EP0903083A2) provides is: potato is first processed with hot organic acid soln in peeling, then with weak caustic solution, neutralize and process with reducing agent, final controlled atmospheric packing is preserved.After potato fresh-cut, brown stain can, by the composition of the certain density sulfur dioxide of application or release sulfur dioxide, obtain fine control, but this not meet the requirement of modern consumer edible safety.
The complex operation that above method has, condition is difficult to control, and is difficult for implementing aborning; Some brown stain inhibitions are poor, and storage time is short, and some edible safeties are low.In a word, the safety method of effectively controlling brown stain of fresh-cut potato is also among exploring.
(3) summary of the invention
The present invention has made up the deficiencies in the prior art, and a kind of effective ways that suppress brown stain of fresh-cut potato are provided.The method is the brown stain after inhibition of potato cutting effectively, extend the shelf life of fresh-cut potato, and the method technique is simple, and easy to operate, edible safety is high.
Technical solution of the present invention is as follows:
Potato is soaked in common salt aqueous solution to certain hour, and then carried out disinfection, remove the peel, cut, packing storage after draining.
In the present invention, described salt is food grade sodium chloride, and the concentration of common salt aqueous solution is 1-5%, and the processing time is 3-7 hour; In this concentration and time range, reach same anti-brown stain effect, use higher concentration, corresponding shortening of processing time; Select low concentration, the processing time is corresponding prolongation.Dip after processing finishes, after the production technology sterilization of fresh-cut potato, peeling, cutting, draining, packing, storage.
In said method, potato can be potato freshly harvested or storage certain hour.
In said method, sterilization refers to aqueous antiseptic solutions such as clorox, Peracetic acid, hydrogen peroxide, ozone carries out potato surface sterilization.
In said method, the potato of cutting after saline treatment, can, in conjunction with brown stain control method in the past, further improve its brown stain and control effect.
The invention has the beneficial effects as follows: 1. effective.Effective brown stain 2. safety after inhibition of potato cutting.This technology adopts common salt aqueous solution to dip method, suppresses brown stain of fresh-cut potato, does not use any chemical addition agent, therefore, does not have food-safety problem.3. method is simple, and easy operating and popularization are suitable for large production and application.4. cost is low.
(4) specific embodiment
The following example is to further illustrate of the present invention, but the invention is not restricted to this.
Embodiment 1.Potato first cleans up, and then puts into 1% saline solution and dips 3 hours, and cutting, then packs Polythene Bag into, and sack is folding, puts into the freezer of 3-4 ℃ and preserves.Preserve after 3 days, dip the not brown stain of processing, and contrast is obvious brown stain on the 2nd day.
Embodiment 2.Potato is put into 1% saline solution and dips 5 hours, and cutting, then packs Polythene Bag into, and sack is folding, puts into the freezer of 3-4 ℃ and preserves.Preserve after 5 days, dip the still not brown stain of processing, and seriously brown stain of contrast.
Embodiment 3.Potato is put into 1% saline solution and dips 7 hours, and cutting, then packs Polythene Bag into, and sack is folding, puts into the freezer of 3-4 ℃ and preserves.Preserve after 8 days, dip the still not brown stain of processing, and seriously brown stain of contrast.
Embodiment 4.Potato is put into 3% saline solution and dips 3 hours, and cutting, then packs Polythene Bag into, and sack is folding, puts into the freezer of 3-4 ℃ and preserves.Preserve after 7 days, dip the not brown stain of processing, and contrast is obvious brown stain on the 2nd day.
Embodiment 5.Potato is put into 3% saline solution and dips 5 hours, and cutting, then packs Polythene Bag into, and sack is folding, puts into the freezer of 3-4 ℃ and preserves.Preserve after 9 days, dip the not brown stain of processing, and seriously brown stain of contrast.
Embodiment 6.Potato is put into 5% saline solution and dips 3 hours, and cutting, then packs Polythene Bag into, and sack is folding, puts into the freezer of 3-4 ℃ and preserves.Preserve after 9 days, dip the not brown stain of processing, and contrast is obvious brown stain on the 2nd day.
Embodiment 7.After the potato preserving in freezer is cleaned, put into 1% salt solution, dip and process after 5 hours, cutting, it is 2% that potato block is put in to oxygen concentration, gas concentration lwevel is 8%, temperature is in the environment of 3-4 ℃, preserve after 15 days, dip the not brown stain of processing, and the beginning brown stain in the 7th day of not processing.
Embodiment 8.The potato preserving in freezer is put into 5% salt solution after cleaning, and dips and processes after 3 hours, cutting, the potato after cutting is dipped 2 minutes at 1%Vc calcium+2%-malic acid, centrifugal, drain and pack in complex pocket, sack heat seal sealing, puts into the freezer of 3-4 ℃ and preserves.Preserve after 13 days salt solution pretreated, not brown stain, and contrast starts brown stain on the 4th day.
Claims (2)
1. control a new method for brown stain of fresh-cut potato, it is characterized in that potato being soaked in common salt aqueous solution to certain hour, and then carry out disinfection, remove the peel, cut, packing storage after draining.
2. the new method of control brown stain of fresh-cut potato according to claim 1, is characterized in that, the concentration of common salt aqueous solution is 1-5%, and the processing time is 3-7 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310749545.8A CN103734293B (en) | 2013-12-22 | 2013-12-22 | A kind of new method controlling brown stain of fresh-cut potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310749545.8A CN103734293B (en) | 2013-12-22 | 2013-12-22 | A kind of new method controlling brown stain of fresh-cut potato |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734293A true CN103734293A (en) | 2014-04-23 |
| CN103734293B CN103734293B (en) | 2015-12-30 |
Family
ID=50491430
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310749545.8A Active CN103734293B (en) | 2013-12-22 | 2013-12-22 | A kind of new method controlling brown stain of fresh-cut potato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734293B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962069A (en) * | 2016-05-12 | 2016-09-28 | 重庆晶钭食品有限公司 | Method for making potato noodles |
| IT201600102189A1 (en) * | 2016-10-12 | 2018-04-12 | Co P A Vit Consorzio Pataticolo Alto Viterbese Soc Coop Agr | METHOD OF TRANSFORMATION FOR POTATOES OF IV RANGE |
| CN109006983A (en) * | 2018-07-04 | 2018-12-18 | 山东农业大学 | A kind of fresh-cut fruit and vegetable quality control technology |
| CN109430374A (en) * | 2018-12-17 | 2019-03-08 | 山东农业大学 | A method of control brown stain of fresh-cut potato |
| CN110250265A (en) * | 2019-07-19 | 2019-09-20 | 甘肃农业大学 | A method of fresh-cut potato callus is inhibited using vacuum packaging |
| CN113575675A (en) * | 2021-08-04 | 2021-11-02 | 上海孙桥溢佳农业技术股份有限公司 | Fresh-keeping storage method of fresh-cut potatoes |
| CN113995007A (en) * | 2021-11-26 | 2022-02-01 | 中国海洋大学 | Anti-browning treatment method for biological raw materials |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1499934A (en) * | 2001-03-27 | 2004-05-26 | ���´�ó��˾ | Forozen potato product and prodn. method thereof |
| CN101822286A (en) * | 2010-06-02 | 2010-09-08 | 张俊 | Preservation method of fresh-cut potatoes |
-
2013
- 2013-12-22 CN CN201310749545.8A patent/CN103734293B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1499934A (en) * | 2001-03-27 | 2004-05-26 | ���´�ó��˾ | Forozen potato product and prodn. method thereof |
| CN101822286A (en) * | 2010-06-02 | 2010-09-08 | 张俊 | Preservation method of fresh-cut potatoes |
Non-Patent Citations (1)
| Title |
|---|
| 王春英等: "影响马铃薯油炸品质的研究进展", 《中国马铃薯》, vol. 17, no. 4, 31 August 2003 (2003-08-31), pages 234 - 1 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962069A (en) * | 2016-05-12 | 2016-09-28 | 重庆晶钭食品有限公司 | Method for making potato noodles |
| IT201600102189A1 (en) * | 2016-10-12 | 2018-04-12 | Co P A Vit Consorzio Pataticolo Alto Viterbese Soc Coop Agr | METHOD OF TRANSFORMATION FOR POTATOES OF IV RANGE |
| CN109006983A (en) * | 2018-07-04 | 2018-12-18 | 山东农业大学 | A kind of fresh-cut fruit and vegetable quality control technology |
| CN109430374A (en) * | 2018-12-17 | 2019-03-08 | 山东农业大学 | A method of control brown stain of fresh-cut potato |
| CN110250265A (en) * | 2019-07-19 | 2019-09-20 | 甘肃农业大学 | A method of fresh-cut potato callus is inhibited using vacuum packaging |
| CN113575675A (en) * | 2021-08-04 | 2021-11-02 | 上海孙桥溢佳农业技术股份有限公司 | Fresh-keeping storage method of fresh-cut potatoes |
| CN113995007A (en) * | 2021-11-26 | 2022-02-01 | 中国海洋大学 | Anti-browning treatment method for biological raw materials |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103734293B (en) | 2015-12-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734293B (en) | A kind of new method controlling brown stain of fresh-cut potato | |
| CN103734264B (en) | Fresh-cut Apples height oxygen method for preserving | |
| CN105211278A (en) | A kind of preparation method and application of fresh-cut fruit and vegetable antistaling agent | |
| CN102308874B (en) | Active oxygen scavenger based method for controlling browning of plucked longan fruit and pericarp | |
| CN107114466B (en) | Lotus root storage method | |
| CN102422875A (en) | Method for preprocessing Asiatic wormwood to preserve color in combination with quick-freezing and unfreezing for keeping quality | |
| CN101773159A (en) | Sanhua plum fruit storing and fresh keeping method | |
| Mohapatra et al. | Banana post harvest practices: Current status and future prospects-A review | |
| CN105875812A (en) | Processing and fresh-keeping technology of pre-packed clean vegetables | |
| CN101341907B (en) | Browning control method for cut Chinese potato | |
| JP5087152B2 (en) | Freshness preservation method for fresh food | |
| CN103636764A (en) | Method for preserving cut apple for ultra-long time by conditioning air | |
| CN103141558B (en) | Lychee preservative and fresh-keeping method | |
| WO2020177425A1 (en) | Method for lengthening shelf life of fresh cut potatoes employing pressurized inert gas, novel bacteriostatic agent and controlled atmosphere | |
| CN103859017A (en) | Method for preserving grapes | |
| CN109699734A (en) | A kind of compound antibacterial method for extending Fresh-cut Lettuce shelf life | |
| CN103141566A (en) | Burdock color-protecting crisp-keeping mixed preparation and using method thereof | |
| CN111011475A (en) | Fumigating lettuce preservation method | |
| CN102342320A (en) | Method for effectively controlling respiration intensity and browning of fresh-cut Chinese yam | |
| CN101518278B (en) | Novel method for inhibiting brown stain of fresh-cut potato | |
| JP2019000106A (en) | Fruit storable duration improver liquid | |
| CN104642510A (en) | Method for retaining freshness of Chinese yam by acidic electrolyzed functional water | |
| CN107279874A (en) | A kind of new method for suppressing brown stain of fresh-cut potato | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| CN103636745A (en) | Method for preventing quick-frozen taro from browning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |