CN105410155A - Color-protecting and fresh-keeping method capable of restraining potatoes from sprouting and reducing solanine - Google Patents

Color-protecting and fresh-keeping method capable of restraining potatoes from sprouting and reducing solanine Download PDF

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Publication number
CN105410155A
CN105410155A CN201510839502.8A CN201510839502A CN105410155A CN 105410155 A CN105410155 A CN 105410155A CN 201510839502 A CN201510839502 A CN 201510839502A CN 105410155 A CN105410155 A CN 105410155A
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Prior art keywords
potato
fresh
solanine
keeping
sprouting
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Inventor
汪超
胡开群
李冬生
张书红
李斌
熊汉国
徐宁
胡勇
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Hubei University of Technology
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Hubei University of Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a color-protecting and fresh-keeping method capable of restraining potatoes from sprouting and reducing solanine, and belongs to the field of fresh keeping of foods. According to the method disclosed by the invention, chlorine dioxide is used for cleaning, and salicylhydroxamic acid is used for soaking, so that the effect of sprouting inhibition is achieved. A crisp-keeping agent and a color fixative are used for treatment, a mixed solution of rice vinegar and sodium metabisulfite is used for suffocating, the acidity of the vinegar is used for decomposing the solanine, Na2S2O5 is used for reducing the activity of polyphenol oxidase (PPO) and peroxidase (POD), and finally, aluminum foil bags are used for vacuum packing, so that the purposes of color protection and fresh keeping are achieved. According to the method, potatoes can have long shelf life and good storage adaptability.

Description

A kind of keeping fresh and protecting color method of inhibition of potato sprouting and reduction solanine
Technical field
The invention belongs to field of food preservation, be specifically related to the keeping fresh and protecting color method of inhibition of potato sprouting and reduction solanine.
Background technology
Potato is the third-largest important cereal crops in the whole world, is only second to wheat and maize.From nutritional point, potato has more advantage than rice, flour, can supply the heat energy that human body is a large amount of, can be described as " out of this world food ".People only is just enough to sustain life and health by potato and whole milk.Because the nutritional labeling of potato is very comprehensive, trophic structure is also comparatively reasonable, and just the amount of protein, calcium and vitamin A is slightly low, and this just handy whole milk supplements.Potato tubers washiness, heat that is lean, unit volume are quite low, and contained vitamin C is 10 times of apple, and B family vitamin is 4 times of apple, various mineral matter be several times to tens times of apple not etc., have good satiety after edible.
Now, according to the storage feature of potato, existing correlative study person develops and carries out preservation method to potato, such as: Chinese Patent Application No. CN201210220916.9 " a kind of method of inhibition of potato rudiment ", Chinese Patent Application No. CN201310692146.2 " a kind of potato solanine metabolic inhibitor and application thereof " etc.Research contents is all one-side research inhibition of potato sprouting or the content being reduced solanine by chemical substance, and the two is not organically combined, thus obtains better preservation effect.
Potato sprouting and reduction solanine content are combined the research carried out, and there is not been reported.Therefore, the present invention adopts chlorine dioxide to clean and soaks to serve with salicylhydroxamic acid and presses down the effect of bud, then through the process of crispness retaining agent and color stabilizer, then fumigates with the mixed solution of rice vinegar and sodium pyrosulfite, utilize the acidity of vinegar to be used for decomposing solanine, use Na 2s 2o 5process reduces the activity of polyphenol oxidase (PPO), peroxidase (POD), and reaches the object of keeping fresh and protecting color with aluminium foil bag vacuum packaging.
Summary of the invention
The present invention is directed to the problems referred to above, not only take into account the germination problem of potato but also reduced the content of solanine by stifling mode, and on this basis through the process of crispness retaining agent and color stabilizer, maintain the state that potato is good, finally use aluminium foil bag vacuum packaging, thus reach the object of keeping fresh and protecting color.
In order to realize object of the present invention, the present inventor is studied and persistent exploration by lot of experiments, finally obtains following technical scheme:
A keeping fresh and protecting color method for inhibition of potato sprouting and reduction solanine, protection following steps:
(1) clean: with 100-120mg/L ClO 2 solution cleaning potato in ultrasonic cleaning device.
(2) protect crisp, protect look: the potato of getting step (1) soaks 1-2h in salicylhydroxamic acid saturated solution.
(3) protect crisp, protect look: with clear water rinse step (2) potato, then the calcium chloride of mass concentration 0.1-0.3% is used, the mixed liquid dipping 30-60min of the zinc chloride of mass concentration 0.1-0.3% and the sodium hydrogensulfite of mass concentration 0.2%-0.3%, rinses with clear water again.
(4) drain: the potato of step (3) is divided in lucifuge, drains at the cryogenic conditions of 8-18 DEG C.
(5) stifling: the Na using total acid content>=3.5g/100mL rice vinegar and mass body volume concentrations 1-4% 2s 2o 5stifling 24-36h is carried out in solution 2:1 mixing by volume, and in fumatorium, gas concentration remains on 20-40mL/m 3.
(6) precooling: the potato after stifling places 1-2h under the condition of 1-5 DEG C of lucifuge drying.
(7) vacuum packaging: use the potato of aluminium foil bag to step (6) to carry out vacuum packaging, and put the pouch that a packaging has Fe powder deoxidier in packaging.
(8) refrigerate: cold storing and fresh-keeping under 1-5 DEG C of condition.
The present invention, compared with existing potato treatment process, has following features: inhibition of potato sprouting and the solanine reduced in potato combine by (1), thus better improve the keeping quality of potato; (2) through the process of crispness retaining agent and color stabilizer, precooling, vacuum packaging and chilling treatment, can make final products have longer shelf life and storage adaptability.
Detailed description of the invention
Be below specific embodiments of the invention, technical scheme of the present invention is done to describing further, but protection scope of the present invention be not limited to these embodiments.Every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.
Embodiment 1
(1) clean: with 100mg/L ClO 2 solution cleaning potato in ultrasonic cleaning device.
(2)) soak: the potato of getting step (1) soaks 2h in salicylhydroxamic acid saturated solution.
(3) protect crisp, protect look: with clear water rinse step (2) potato, then use the calcium chloride of mass concentration 0.1%, the mixed liquid dipping 30min of the zinc chloride of mass concentration 0.1% and the sodium hydrogensulfite of mass concentration 0.2%, rinses with clear water again.
(4) drain: the potato of step (3) is divided and drains at lucifuge, the cryogenic conditions of 8 DEG C.
(5) stifling: the Na using total acid content>=3.5g/100mL rice vinegar and mass body volume concentrations 2% 2s 2o 5stifling 24h is carried out in solution 2:1 mixing by volume, and in fumatorium, gas concentration remains on 20-40mL/m 3.
(6) precooling: after having fumigated, under placing it in the environment of 1 DEG C of lucifuge drying, places 1h.
(7) pack, refrigerate: use the potato of aluminium foil bag to above-mentioned process to carry out vacuum packaging, and put the pouch that a packaging has Fe powder deoxidier, cold storing and fresh-keeping under 1 DEG C of condition in packaging.
Embodiment 2
(1) clean: with 100mg/L ClO 2 solution cleaning potato in ultrasonic cleaning device.
(2) soak: the potato of getting step (1) soaks 2h in the saturated solution of salicylhydroxamic acid.
(3) protect crisp, protect look: with clear water rinse step (2) potato, then use the calcium chloride of mass concentration 0.1%, the mixed liquid dipping 30min of the zinc chloride of mass concentration 0.1% and the sodium hydrogensulfite of mass concentration 0.2%, rinses with clear water again.
(4) drain: the potato of step (3) is divided and drains at lucifuge, the cryogenic conditions of 18 DEG C.
(5) stifling: the Na using total acid content>=3.5g/100mL rice vinegar and mass body volume concentrations 2% 2s 2o 5stifling 36h is carried out in solution 2:1 mixing by volume, and in fumatorium, gas concentration remains on 20-40mL/m 3.
(6) precooling: after having fumigated, under placing it in the environment of 1 DEG C of lucifuge drying, places 1h.
(7) pack, refrigerate: use the potato of aluminium foil bag to above-mentioned process to carry out vacuum packaging, and put the pouch that a packaging has Fe powder deoxidier, cold storing and fresh-keeping under 1 DEG C of condition in packaging.
Comparison example 1: do not use salicylhydroxamic acid immersion treatment
(1) clean: with the cleaning of 100mg/L ClO 2 solution in ultrasonic cleaning device.
(2) soak: the potato of getting step (1) is rinsed at use clear water.
(3) protect crisp, protect look: with the potato 30min of the mixed liquid dipping step (2) of the sodium hydrogensulfite of the calcium chloride of mass concentration 0.1%, the zinc chloride of mass concentration 0.1% and mass concentration 0.2%, then rinse with clear water.
(4) drain: the potato of step (3) is divided and drains at lucifuge, the cryogenic conditions of 12 DEG C.
(5) stifling: the Na using total acid content>=3.5g/100mL rice vinegar and mass body volume concentrations 2% 2s 2o 5stifling 24h is carried out in solution 2:1 mixing by volume, and in fumatorium, gas concentration remains on 20-40mL/m 3.
(6) precooling: after having fumigated, under placing it in the environment of 1 DEG C of lucifuge drying, places 1h.
(7) pack, refrigerate: use the potato of aluminium foil bag to above-mentioned process to carry out vacuum packaging, and put the pouch that a packaging has Fe powder deoxidier, cold storing and fresh-keeping under 1 DEG C of condition in packaging.
Comparison example 2: do not use rice vinegar and sodium pyrosulfite mixed solution to fumigate
(1) clean: with 100mg/L ClO 2 solution cleaning potato in ultrasonic cleaning device.
(2) soak: the potato of getting step (1) soaks 2h in the saturated solution of salicylhydroxamic acid.
(3) protect crisp, protect look: with clear water rinse step (2) potato, then use the mixed liquid dipping 30min of the zinc chloride of the calcium chloride of mass concentration 0.1%, mass concentration 0.1% and the sodium hydrogensulfite of mass concentration 0.2%, again rinse with clear water.
(4) drain: the potato of step (3) is divided and drains at lucifuge, the cryogenic conditions of 14 DEG C.
(5) pack, refrigerate: use the potato of aluminium foil bag to above-mentioned process to carry out vacuum packaging, and put the pouch that a packaging has Fe powder deoxidier, cold storing and fresh-keeping under 1 DEG C of condition in packaging.
Comparison example 3: do not use crispness retaining agent, color stabilizer immersion treatment
(1) clean: with 100mg/L ClO 2 solution cleaning potato in ultrasonic cleaning device.
(2) soak: the potato of getting step (1) soaks 2h in the saturated solution of salicylhydroxamic acid.
(3) potato of taking out step (2) uses clear water to rinse, and removes the raffinate after soaking.
(4) drain: potato is divided and drains at lucifuge, the cryogenic conditions of 8 DEG C.
(5) stifling: the Na using total acid content>=3.5g/100mL rice vinegar and mass body volume concentrations 2% 2s 2o 5stifling 24h is carried out in solution 2:1 mixing by volume, and in fumatorium, gas concentration remains on 20-40mL/m 3.
(6) precooling: after having fumigated, under placing it in the environment of 1 DEG C of lucifuge drying, places 1h.
(7) pack, refrigerate: use the potato of aluminium foil bag to above-mentioned process to carry out vacuum packaging, and put the pouch that a packaging has Fe powder deoxidier, cold storing and fresh-keeping under 1 DEG C of condition in packaging.
The quality evaluation of the potato of each embodiment process sees the following form.
The experimental result of each case index of correlation of table 1
Table 2 different disposal Potato color and luster delta data statistics (N=10)
。

Claims (1)

1. a keeping fresh and protecting color method for inhibition of potato sprouting and reduction solanine, is characterized in that: the method protection following steps:
(1) clean: with 100-120mg/L ClO 2 solution cleaning potato in ultrasonic cleaning device;
(2) soak: the potato of getting step (1) soaks 1-2h in salicylhydroxamic acid saturated solution;
(3) protect crisp, protect look: with clear water rinse step (2) potato, then the calcium chloride of mass concentration 0.1-0.3% is used, the mixed liquid dipping 30-60min of the zinc chloride of mass concentration 0.1-0.3% and the sodium hydrogensulfite of mass concentration 0.2%-0.3%, rinses with clear water again;
(4) drain: the potato of step (3) is divided and drains at the cryogenic conditions of lucifuge, 8-18 DEG C;
(5) stifling: the Na using total acid content>=3.5g/100mL rice vinegar and mass body volume concentrations 1-4% 2s 2o 5stifling 24-36h is carried out in solution 2:1 mixing by volume, and in fumatorium, gas concentration remains on 20-40mL/m 3;
(6) precooling: the potato after stifling places 1-2h under the condition of 1-5 DEG C of lucifuge drying;
(7) pack, refrigerate: use aluminium foil bag to carry out vacuum packaging, cold storing and fresh-keeping under 1-5 DEG C of condition.
CN201510839502.8A 2015-11-27 2015-11-27 Color-protecting and fresh-keeping method capable of restraining potatoes from sprouting and reducing solanine Pending CN105410155A (en)

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CN106070575A (en) * 2016-06-27 2016-11-09 神农架金丰收科技发展有限公司 The technique that Rhizoma Solani tuber osi efficient green presses down safely bud
CN106717603A (en) * 2016-11-15 2017-05-31 天津捷盛东辉保鲜科技有限公司 Potato subnormal temperature preservation method

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106070575A (en) * 2016-06-27 2016-11-09 神农架金丰收科技发展有限公司 The technique that Rhizoma Solani tuber osi efficient green presses down safely bud
CN106717603A (en) * 2016-11-15 2017-05-31 天津捷盛东辉保鲜科技有限公司 Potato subnormal temperature preservation method
CN106717603B (en) * 2016-11-15 2019-02-12 天津捷盛东辉保鲜科技有限公司 Potato subnormal temperature preservation method

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Application publication date: 20160323