CN104542940A - Preservation method for freshly-cut root vegetables - Google Patents
Preservation method for freshly-cut root vegetables Download PDFInfo
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- CN104542940A CN104542940A CN201410725354.2A CN201410725354A CN104542940A CN 104542940 A CN104542940 A CN 104542940A CN 201410725354 A CN201410725354 A CN 201410725354A CN 104542940 A CN104542940 A CN 104542940A
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Abstract
The invention discloses a preservation method for freshly-cut root vegetables. The preservation method comprises the following steps: cleaning the root vegetables with clean water, shelling and cutting the shelled vegetables into pieces or blocks; fully mixing 0.01-0.5 part by weight of dihydromyricetin and 99.5-99.99 parts by weight of water evenly to prepare a preservation liquid; soaking the freshly-cut pieces or blocks into the preservation liquid for 0.1-5 minutes, fishing out and draining off; or spraying the preservation liquid on the surfaces of the cut blocks, and draining off until the surfaces are soaked; and sub-packaging and sealing and preserving at minus 2 DEG C to 8 DEG C. According to the preservation method, the freshness time and the shelf life of the root vegetables and tuber vegetables such as freshly-cut henry steudnera tuber, water chestnuts and Chinese yam can be effectively prolonged.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of preservation method of fresh-cut rhizome vegetable.
Background technology
Fragrant taro (Eolocasia esculenta) belongs to Araeceae taro and belongs to, and being perennial unifacial leaf perennial root herbaceous plant, is one of important tuber crops in the tropical Asian-Pacific area.Fragrant taro, in the regional extensive cultivation of south China, southwest and Southeastern China, because of planting type and regional climate etc., defines local special product in zones of different, the fragrant taro in the Lipu as Guilin, the Zhang Xixiang taro in Shaoguan, Guangdong, the yam betel of Southern Hunan.The fragrant taro of high-density planting is mostly about 0.75 ~ 2.0 kilogram, and the fragrant taro of low-density cultivation mostly is about 2.0 ~ 5.0 kilograms, and a large person reaches more than 6 kilograms.
During current fragrant taro fresh goods is sold, in general, fragrant taro individuality is larger, and price is higher; Another main aspect, fragrant taro is sold in units of individuality, for most of family, the fragrant taro that single purchase is one 3-4 kilogram, once edible about 500 grams, fragrant taro storage will take the more space of refrigerator, if be placed in-20 DEG C frozen, the local flavor of perfume taro can not show a candle to fresh goods, and continuous eating feels not comply with one's wishes, and a large fragrant taro brings inconvenience and " waste " to consumer really, therefore, the plant husbandry of fragrant taro in the urgent need to being realized cold chain supply supermarket by fresh-cut, thus meets more consumer demands, and then improves the economic benefit of fragrant taro plant husbandry.
Fragrant taro will produce a series of physiological acoustic signals after cutting, these changes on the freshness of fragrant taro, quality even nutritional labeling will make a significant impact, what especially enzymatic browning and microbial spoilage caused is rotten, and this is also one of key factor affecting the fresh-cut fragrant taro shelf life life-span.
Enzymatic browning slows down brown stain process by the Chemical Control of anti-browning agent, and conventional anti-browning agent comprises the process such as citric acid, tartaric acid, ascorbic acid, sulphite, three pears hydrochlorates, Sodium Benzoate; In conventional chemical anti-browning agent, the health of Long-Time Service to human body such as aldehydes matter causes that the sense of taste of fresh-cut fruit and vegetable changes, sulphite and benzoate are unfavorable; Fresh-cut fruit and vegetable causes histiocytic under oxygen atmosphere because of otch damage, also easily produces cellular oxidation injury, causes the shelf life lost of life of fruits and vegetables.
The fresh-keeping report having some preliminary of the domestic fresh-cut to fresh taro at present, as, after Xu Xiaochuns etc. (2006) observe Zhang Xixiang taro peeling stripping and slicing, through sulphur blanching vacuum packaging process [with sodium sulfite (0.3%), alum (0.2%), 2min is soaked in the colour protecting liquid that vitamin C (0.2%) is mixed with, pull out and drop into blanching 30s in 100 DEG C of boiling water immediately], maintain local flavor and the soluble solid content of the fragrant taro of fresh-cut preferably, total phenol content and polyphenol oxidase, peroxidase activity is lower, vacuum packaging K cryogenic treatment is conducive to the fragrant taro fresh-retaining preserving of fresh-cut, but the program is only for physiology and the quality comparison of the fragrant taro of the processing process of laboratory test, Hu Weirong etc. (2010) are with the fragrant taro in Hunan for examination material, and research variable concentrations ascorbic acid and shitosan process are on the fragrant storage effect of taro of fresh-cut and the impact of physiological acoustic signals.Result shows, under 15 DEG C of reserve temperatures, compared with the control, ascorbic acid (VC) coordinates the outward appearance and nutrition that process and maintain the fragrant taro of fresh-cut preferably with shitosan, reduce weight-loss ratio and the brown stain degree of the fragrant taro of fresh-cut, and suppress polyphenol oxidase (PPO), peroxidase (POD) and diastatic activity.Xu Xiaochuns etc. (2007) are reported, under 4 DEG C of reserve temperatures, vacuum packaging energy (VP) is applicable to the short-term cryopreservation of fresh-cut taro, and igelite (PVC) blister-pack is applicable to the longer-term storage of fresh-cut taro.These researchs not yet can form practical technique, and fragrant taro is as a kind of agricultural product of top grade, its speciality as organic food and safety food must be guaranteed, the sulfide of food security hidden danger risk can not be used (as sulphite etc., need avoid using), and according to the characteristic of its Postharvest physiological changes, physiology should be implemented and decay and reach fresh-keeping effect, extend its shelf life.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, provide dibydro myricetrin that a kind of fresh-keeping effect is good for the preservation method of fresh-cut tuberous vegetable as fragrant taro, water chestnut, Huai Shan etc.
The special product of Bai Chashi North Guangdong Lianzhou City, for Ampelopsis (Ampelopsis) plant mainly comprises the Young Plant young stem and leaf such as ampelopsis grossdentata (A.grossedentata) ampelopsis cantoniensis (A.cantoniesis) and leatherleaf porcelain ampelopsis (A.chaffanjoni).White tea has clearing heat and detoxicating, and the effect such as to dispel rheumatism, the natural food or drink that improve the health of always it can be used as among the people, is with people to drink existing centuries history with its bubble of making tea in North Guangdong and Guangxi one.Dibydro myricetrin (dihydromyricetin), also known as ampelopsin, formal name used at school is 3,5,7,3`, 4`, 5`-quercetagetin.Dibydro myricetrin is the main active of white tea, the multiple pharmacologically active effect such as to have.Dibydro myricetrin has scavenging free radicals, suppresses the physiological activities such as radical reaction chain.
Because fruits and vegetables are of a great variety, its Fresh Keeping Mechanics@is complicated, and prior art not yet finds dibydro myricetrin to be used for fresh-keeping.Inventor finds in the preserve test of research fresh-cut fruit and vegetable; Ramulus et Folium Mussaendae Pubescentis extract or dibydro myricetrin have beyond thought protected effect for the cell that fresh-cut fruit and vegetable cut surface is easily damaged; there is very strong suppression and delay to organize the aging of diced facets cell, brown stain and aging action, propose the preservation method of the fresh-cut rhizome vegetable of application dibydro myricetrin first.
Object of the present invention is achieved through the following technical solutions:
A preservation method for fresh-cut rhizome vegetable, comprises the following steps:
(1) pretreatment: rhizome vegetable is cleaned with clear water, peeling, dicing or block;
(2) preparation of fresh-keeping liquid: according to the mass fraction, fully mixes the water of the dibydro myricetrin of 0.01 ~ 0.5 part and 99.5 ~ 99.99 parts, makes fresh-keeping liquid;
(3) Preservation Treatment: fresh slices or block to be soaked in fresh-keeping liquid 0.1 ~ 5 minute, to pull out and drain; Or fresh-keeping liquid is sprayed to diced facets drains after drenching;
(4) pack preservation: packing, sealing, is placed in-2 ~ 8 DEG C of preservations.
Preferably, described fresh-cut rhizome or tuberous vegetable are fragrant taro, taro, water chestnut, lotus rhizome or Huai Shan.
Described dibydro myricetrin is extracted by ampelopsis and obtains, and described ampelopsis comprises ampelopsis grossdentata or great Ye snake Portugal.
Described fresh slices or the block time be soaked in fresh-keeping liquid is 0.5 ~ 2 minute.
Described being packed as is packed with plastic casing.
Described sealing is by freshness protection package or preservative film sealing.
The present invention has following advantage compared with existing method:
(1) stem tuber such as fragrant taro, water chestnut, Huai Shan is after peeling cutting, and the wound of its cut surface produces cellular damage, causes cell to be destroyed, will produce wound cells self-dissolving.With dibydro myricetrin process, form protective layer on fresh-cut stem tuber surface, will the injury of cut surface be prevented, and keep its exterior quality, there is good fresh-keeping effect.
(2) adopt natural extract dibydro myricetrin can reduce the respiratory intensity of fruits and vegetables, delay its aging, and there is antibacterial activity.
(3) dihydromyricetin cellulose solution is the material of colorless and odorless, and in use, itself has the chemical stability stronger than Tea Polyphenols and oxidation resistant specific activity substantially without brown stain.
Detailed description of the invention:
In order to understand the present invention better, below in conjunction with embodiment, the present invention is further illustrated, but embodiments of the present invention are not limit so.
Embodiment 1: fragrant taro fresh-cut is fresh-keeping
Fragrant taro is bought from special product a street market of Lechang, Shaoguan, Guangdong Province, single heavy be about 2.5 ~ 4.5 kilograms; Plastic lunch box, preservative film and freshness protection package are purchased from supermarket; Disposable paper bowl is provided by Guangdong Lvzhou Paper Mould Packing Products Co., Ltd. of Shao Neng group.
Prepared by dibydro myricetrin: by the young tender leaf of ampelopsis grossdentata or great Ye snake Portugal or tender shoots or young tender leaf and tender shoots mixture, add water, be heated to boiling, insulation extraction 60 minutes, filter while hot or centrifugation, collect extract by the weight ratio of 1:10; Again add water by the weight ratio of 1:5, be heated to boiling, insulation extraction 20 minutes, filter while hot or centrifugation, merge and collect extract; Concentrated extracting solution is to 20%% of original volume, adding edible alcohol to concentration of alcohol is 60%, cooling is left standstill after being heated to boiling, filter or centrifugal removing precipitation, reclaim ethanol or directly filtrate cooling left standstill 1 day, collecting precipitation, with weight ratio water's heating for dissolving of 1:20, cooling leaves standstill the crystal that 1 day obtains dibydro myricetrin, and being separated dry dibydro myricetrin can the dibydro myricetrin of purification content more than more than 90%.
Configuration dihydromyricetin cellulose solution: dibydro myricetrin is added water and is configured to the aqueous solution that mass concentration is 0.05%.
Pretreatment of raw material: choose intact fragrant taro, clean up with water, peel with cutter; Fragrant taro is cut into cuboid block or the sheet of heavy 20 ~ 100 grams.
Preservation Treatment: soaked in dihydromyricetin cellulose solution by fragrant taro block and pick up for 0.5 minute, dries to without after during obvious water droplet until the moisture on fragrant taro block surface, by the packing of fragrant taro block plastic casing, and preferably 500 grams/box; Prick envelope with PE preservative film press seal, be placed in 2 ~ 4 DEG C of refrigerators and deposit.
Control group: with the fragrant taro of the fresh-cut of not soaking dibydro myricetrin fresh-keeping liquid for control group, being placed in temperature after packing is preserve in refrigerator in 2 ~ 4 DEG C.
Method of testing: be in 2 ~ 4 DEG C in temperature, carries out the fragrant taro color change of observation of 7 days, 14 days and 21 days.
Test result is as shown in table 1, shows that dibydro myricetrin process has good fresh-keeping effect to the fragrant taro of fresh-cut.
The effect of table 1, the fragrant taro Preservation Treatment of fresh-cut
Embodiment 2: peeling water chestnut is fresh-keeping
Water chestnut is bought from special product a street market of Lechang, Shaoguan, Guangdong Province.Plastic lunch box, preservative film and freshness protection package are purchased from supermarket.
Configuration dihydromyricetin cellulose solution: dibydro myricetrin is added water and is configured to the aqueous solution that mass concentration is 0.1%.
Pretreatment of raw material: choose intact Lechang water chestnut, clean up with water, peels so that cutter is manual.
Preservation Treatment: peeling water chestnut is placed in fresh-keeping liquid and soaks 2 minutes, pick up after draining, water chestnut is used plastic casing packing, 500 ~ 1000 grams/box, pricks envelope with PE preservative film press seal or freshness protection package.Be placed in 1 ~ 4 DEG C of preservation.
Control group: not implement the peeling water chestnut of dibydro myricetrin process for control group, is placed in after packing in 1 ~ 4 DEG C and preserves.
Method of testing: in preservation, the observation water chestnut color and the exterior quality that carry out 3 days, 6 days, 9 days and 12 days change.
Test result: as shown in table 2, shows that dibydro myricetrin process has good fresh-keeping effect to fresh-cut water chestnut.
The effect of table 2, fresh-cut water chestnut Preservation Treatment
Embodiment 3: peeling taro is fresh-keeping
Taro is bought from the market of farm produce of Guangzhou by young taro; Plastic lunch box, preservative film and freshness protection package are purchased from supermarket.
Dihydromyricetin cellulose solution: dibydro myricetrin is added water and is configured to the aqueous solution that mass concentration is 0.05%.
Choose intact young taro, clean up with water, peel so that cutter is manual; Young for peeling taro is picked up to soak in dihydromyricetin cellulose solution for 0.5 minute, dries to without after during obvious water droplet wait the moisture removing the peel young taro surface, use plastic casing packing, 500 ~ 800 grams/box, prick envelope with PE preservative film press seal or freshness protection package; With do not implement dibydro myricetrin process for control group.Be placed in 4 ~ 8 DEG C of preservations.
Result shows, the young taro of Preservation Treatment was through the preservation of 21 days, intact, substantially without brown stain, and without young taro generating portion brown stain after 7 days of Preservation Treatment, surface occurs bacterial spot very soon.Show that dibydro myricetrin process has significant fresh-keeping effect to fresh-cut taro.
Embodiment 4: fresh-cut lotus root is fresh-keeping
By the lotus rhizome of clean fresh-cut, being soaked in mass concentration is 0.05% dihydromyricetin cellulose solution 0.5 minute, picks up and drains.Use plastic casing packing, 500 ~ 600 grams/box, with PE preservative film press seal, can preserve within 10 days, reach fresh, substantially without brown stain, and there is brown stain, stick-slip surface and have peculiar smell in contrast.Show that dibydro myricetrin process has obvious fresh-keeping effect to fresh-cut lotus root.
Embodiment 5: mountain, fresh-cut Huaihe River is fresh-keeping
Being added water by dibydro myricetrin and being configured to mass concentration is 0.05% dihydromyricetin cellulose solution.By the purple Huai Shan bought from market, clean, remove the peel, be soaked in dihydromyricetin cellulose solution 0.1 minute, pull rear section out, then be placed in 0.05% dihydromyricetin cellulose solution 1 minute, pick up, use plastic casing packing, 500 ~ 600 grams/box, with PE preservative film press seal, refrigerator (?1 ~ 4 DEG C) preserve and maintain brilliant violet colored appearance specific to fresh and mountain, purple Huaihe River in 12 days; And do not use the control group of dibydro myricetrin solution-treated, in cutting point process of assembling, there is serious brown stain, become dark purple brown to pitchy, lose its outward appearance speciality.Show that dibydro myricetrin process has good fresh-keeping effect to fresh-cut Huai Shan.
Claims (6)
1. a preservation method for fresh-cut rhizome vegetable, is characterized in that comprising the following steps:
(1) pretreatment: rhizome vegetable is cleaned with clear water, peeling, dicing or block;
(2) preparation of fresh-keeping liquid: according to the mass fraction, fully mixes the water of the dibydro myricetrin of 0.01 ~ 0.5 part and 99.5 ~ 99.99 parts, makes fresh-keeping liquid;
(3) Preservation Treatment: fresh slices or block to be soaked in fresh-keeping liquid 0.1 ~ 5 minute, to pull out and drain; Or fresh-keeping liquid is sprayed to diced facets drains after drenching;
(4) pack preservation: packing, sealing, is placed in-2 ~ 8 DEG C of preservations.
2. the preservation method of fresh-cut rhizome vegetable according to claim 1, is characterized in that, described fresh-cut rhizome or tuberous vegetable are fragrant taro, taro, water chestnut, lotus rhizome or Huai Shan.
3. the preservation method of fresh-cut rhizome vegetable according to claim 1 and 2, is characterized in that, described dibydro myricetrin is extracted by ampelopsis and obtains, and described ampelopsis comprises ampelopsis grossdentata or great Ye snake Portugal.
4. the preservation method of fresh-cut rhizome vegetable according to claim 1, is characterized in that, described fresh slices or the block time be soaked in fresh-keeping liquid is 0.5 ~ 2 minute.
5. the preservation method of fresh-cut rhizome vegetable according to claim 1, is characterized in that, described being packed as is packed with plastic casing.
6. the preservation method of fresh-cut rhizome vegetable according to claim 1, is characterized in that, described sealing is by freshness protection package or preservative film sealing.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234572A (en) * | 2015-06-08 | 2016-12-21 | 湖北师范大学 | A kind of antioxidant extends the method for fresh-cut Corm Eleocharitis shelf life |
| CN106305988A (en) * | 2016-08-12 | 2017-01-11 | 江苏省农业科学院 | United fresh-keeping method for prolonging storage period of Xianghe colocasia esculenta |
| CN108617762A (en) * | 2018-04-19 | 2018-10-09 | 中国科学院华南植物园 | Application of the morin in preparing fruit antistaling agent |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234572A (en) * | 2015-06-08 | 2016-12-21 | 湖北师范大学 | A kind of antioxidant extends the method for fresh-cut Corm Eleocharitis shelf life |
| CN106305988A (en) * | 2016-08-12 | 2017-01-11 | 江苏省农业科学院 | United fresh-keeping method for prolonging storage period of Xianghe colocasia esculenta |
| CN108617762A (en) * | 2018-04-19 | 2018-10-09 | 中国科学院华南植物园 | Application of the morin in preparing fruit antistaling agent |
| CN108617762B (en) * | 2018-04-19 | 2022-02-25 | 中国科学院华南植物园 | Application of morin in preparation of fruit preservative |
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