CN105594845A - Novel cassava color-protection fresh-keeping agent, and fresh keeping method - Google Patents
Novel cassava color-protection fresh-keeping agent, and fresh keeping method Download PDFInfo
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Abstract
The invention relates to a novel cassava color-protection fresh-keeping agent, and a fresh keeping method. The novel cassava color-protection fresh-keeping agent comprises deionized redistilled water, and two or three ingredients selected from following three ingredient: (A) one or two or three selected from chitosan, sodium alginate, and konjac glucomannan, (B) one or two selected from citric acid and ascorbic acid, and (C) calcium chloride. The novel cassava color-protection fresh-keeping agent can be used for fresh keeping, and is capable of avoiding browning and decaying of cassava after harvesting effectively, maintaining excellent storage quality of cassava, and prolonging storage fresh-keeping time.
Description
Technical field
The present invention relates to a kind of antistaling agent and the application in cassava is fresh-keeping thereof, relate to the fresh-keeping field of food.
Background technology
Cassava (ManihotesculentaCrantz) belongs to Euphorbiaceae (Euphorbiaceae) casava, isOne of the world's three yampi classes (cassava, potato, sweet potato). Its piece root is rich in starch, is tropical and subtropical zone areaImportant biomass energy material. Organize tender and crisply due to the fresh potato of cassava, moisture is high, in processing and storageIn process, be prone to " post-harvest physiology is rotten ", cause the dehydration of piece root, brownization, rot, fresh cassava storagePhase extremely short (1-2 days), thus cassava go on the market in a large number supply and postpartum comprehensive utilization restricted, have a strong impact onIts commodity value.
Traditional method for storing and refreshing of cassava mainly contains that sealing wax, sand bury, ditch preservation etc., can extend cassava and protectMatter phase to 2 month, but the easy brown stain of tapioca root, spoiled after storage cannot eat. In recent years, byThe Perserving materials that the materials such as boiomacromolecule are made is as chitosan film, starch film etc., because it is nontoxic, can fallSeparate and biocompatibility high, be widely applied to fruit vegetables storing field, significantly improved fruits and vegetables storageAnd fresh-keeping effect (" different films are processed the impact on potato Shelf-life Quality ", food and machinery, 2011,27 (3) 122～124), and its storage at the fresh potato of cassava and fresh-keeping in rarely seen application.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, provide a kind of Novel cassava color-protecting and antistaling agent andIts preservation method, can effectively prevent the rear brown stain of cassava results, rot, and keeps the good storage quality of cassava, prolongsThe long preservation and freshness time. Use cassava color-protecting and antistaling agent of the present invention to through heat treated cassava coating-film fresh-keeping,Can effectively extend cassava storage period, keep its nutritive value in storage, thereby effectively improve cassavaCommercial value, extends cassava industrial chain.
For achieving the above object, the invention provides following technical scheme:
A kind of cassava color-protecting and antistaling agent, its composition comprises two in deionization redistilled water and following three kinds of componentsPlant or three kinds:
(A) one or both in shitosan, sodium alginate and konjaku glucomannan or three kinds;
(B) one or both in citric acid and ascorbic acid;
(C) calcium chloride.
Wherein, in described antistaling agent, do not contain anticorrisive agent.
Wherein, described cassava color-protecting and antistaling agent consist of two in deionization redistilled water and following three kinds of componentsPlant or three kinds:
(A) one or both in shitosan, sodium alginate and konjaku glucomannan or three kinds;
(B) one or both in citric acid and ascorbic acid;
(C) calcium chloride.
In one embodiment of the invention, described antistaling agent consist of deionization redistilled water, shitosan,Ascorbic acid and calcium chloride; Or, described antistaling agent consist of deionization redistilled water, sodium alginate, anti-Bad hematic acid and calcium chloride; Or, described antistaling agent consist of deionization redistilled water, shitosan, citric acidAnd calcium chloride; Or, described antistaling agent consist of deionization redistilled water, sodium alginate, citric acid and chlorineChange calcium; Or, described antistaling agent consist of deionization redistilled water, konjaku glucomannan, citric acid and chlorineChange calcium; Or described antistaling agent consist of deionization redistilled water, konjaku glucomannan, ascorbic acid and chlorineChange calcium.
Wherein, described (A), (B) and (C) mass percent of two or three summation of componentBe 1～10wt%, preferably 1～6wt%.
Wherein, the mass percent of described (A) component is 1～3wt%, preferably 1.5～2wt%. Described (B)The mass percent of component is 0.1～2wt%, preferably 0.15～0.5wt%. The quality hundred of described (C) componentProportion by subtraction is 0.1～0.5wt%, preferably 0.2～0.4wt%.
Wherein, preferably, the component of described cassava color-protecting and antistaling agent and mass percent are:
(A) one or both in shitosan, sodium alginate and konjaku glucomannan or three kinds, 1～3wt%,Preferably 1.5～2wt%;
(B) one or both in citric acid and ascorbic acid, 0.1～2wt%, preferably 0.15～0.5wt%;
(C) calcium chloride, 0.1～0.5wt%, preferably 0.2～0.4wt%;
Surplus, deionization redistilled water.
The present invention also provides following technical scheme:
A processing method for keeping fresh for cassava, described method comprises that heat treatment step, above-mentioned cassava protect lookThe treatment step of antistaling agent and vacuum packaging step.
Concrete, described method comprises following technological process: raw material selects → cleans → and remove the peel → shaping, cutsPoint → heat treatment → above-mentioned cassava color-protecting and antistaling agent processing → air-dry → pack → vacuum packaging → storage.
Described raw material is selected step and is specially: select have no mechanical damage, without the fresh wood of disease and pest, quality betterPotato is as raw material.
Described cleaning, peeling and shaping, cutting step are specially: raw material is removed to silt, clear with flowing waterAfter washing, removing the peel, be cut into edibility required form.
Described heat treatment step is specially: cassava is put into the hot water blanching 2～10min of 45-80 DEG C,After taking out, remove surface moisture.
Described antistaling agent processing, air-dry step are specially: cassava is after heat treatment placed in to described woodIn potato color-protecting and antistaling agent, soak 5～10min, air-dry after taking out.
Described pack, vacuum packaging and storage step are specially: cassava is placed in to packaging bag, vacuum packetDress, is placed in 15-30 DEG C, preferably under 25-28 DEG C of condition, preserves.
What edibility in wherein, described shaping, cutting step was required is shaped as piece, bar or sheet; Wherein,The length of piece is 2～5cm, and thickness is 2～5cm; The length of bar is 8～10cm, and thickness is 2～3cm;The thickness of sheet is 2～4cm.
Wherein, the temperature in described heat treatment step is preferably 55～70 DEG C, and the time is preferably 4～6min.
Wherein, in described heat treatment step, must remove the moisture on cassava surface completely.
Wherein, the soak time in antistaling agent processing, air-dry step is preferably 3～10min, cassava with described inThe volume ratio of antistaling agent is 1:2～5 (preferably 1:3).
Wherein, the bag material in packaging step is polyethylene (PE), polypropylene (PP) or aluminium foil (PT).
Wherein, the vacuum in described packaging step is-0.06MPa～-0.1MPa.
A kind of cassava color-protecting and antistaling agent of the present invention and preservation method thereof, have following beneficial effect:
The cassava that the method is produced is half ripe product, both storage tolerances, facilitate again consumer pursue conveniently,Living needs efficiently.
The present invention utilizes physical method to be combined with edible polysaccharide composite antistaling agent to suppress the brown stain of cassava, do not makeUse any anticorrisive agent, both reached the object that prevents that product is rotten, ensured again food security.
The cassava that this invention is produced is at room temperature storage more than 10 days, and its color and luster, local flavor and nutritional quality all keepNormally, both facilitate storing, be beneficial to again the commercial value that promotes cassava.
Brief description of the drawings:
A kind of Novel cassava keeping fresh and protecting color method process chart of Fig. 1 the present invention
The impact of Fig. 2 antistaling agent on cassava weight-loss ratio;
The impact of Fig. 3 antistaling agent on cassava hardness;
The impact of Fig. 4 antistaling agent on cassava color and luster;
The impact of Fig. 5 antistaling agent on tapioca content;
The impact of Fig. 6 antistaling agent on cassava soluble solid (TSS) content;
The impact of Fig. 7 antistaling agent on cassava SOD enzymatic activity;
The impact of Fig. 8 antistaling agent on cassava POD enzymatic activity;
The impact of Fig. 9 antistaling agent on cassava total phenol content.
Detailed description of the invention
Below, by specific instantiation explanation embodiments of the present invention, those skilled in the art can be by thisThe disclosed content of description is understood other advantages of the present invention and effect easily. The present invention can also pass throughDifferent detailed description of the invention is implemented or is applied, and the every details in this description also can be based on differenceThe application of aspect, carries out various modifications or change not deviating under spirit of the present invention.
Sodium alginate, shitosan, konjaku glucomannan, citric acid, ascorbic acid, calcium chloride are food stage,It is pure that the reagent such as sodium hydrogen phosphate, thiobarbituricacidα-, hydrogen peroxide are domestic analysis, and distilled water used isDeionization redistilled water.
LFRA1500g type matter structure instrument, Brookfield company of the U.S.; CR-400 colour difference meter, Japanese U.S. energyReach instrument company; WYT-4 hand refractometer; GH series high-accuracy and constant warm water tank, sweat promise instrument; ElectronicsBalance MS104/MS204S plum Teller.
Embodiment 1
(1) select have no mechanical damage, without the new fresh cassava of disease and pest, quality better as raw material;
(2) raw material is removed silt, with flowing water clean, peeling after, be cut into edibility required form,As piece, bar or sheet; Wherein, the length of piece is 2～5cm, and thickness is 2～5cm; The length of bar is 8～10cm,Thickness is 2～3cm; The thickness of sheet is 2～4cm;
(3) cassava is put into the hot water blanching 5min of 55-60 DEG C, after taking out, remove surface moisture;
(4) cassava is placed in 1.5wt% shitosan, 0.15wt% citric acid, 0.25wt% calcium chloride go fromIn sub-redistilled water solution (the volume ratio 1:3 of cassava and antistaling agent), soak 5min, air-dry after taking out;
(5) cassava is placed in to Polythene Bag, vacuum packaging (vacuum-0.06MPa～-0.1MPa) is putUnder 25-28 DEG C of condition, preserve.
While preserving the 15th day, under heat treatment and antistaling agent effect, there is not brown stain and rot to become in tapioca rootMatter, still keeps original quality, and that color and luster is is faint yellow, mouthfeel is better, has potato fragrance taste. Correlated quality inspectionSurvey result is as follows: weight-loss ratio is 2.0～2.5%, hardness 0.75～0.85kg/cm2,L＊Value 43～49, content of starch28.5～32.0%, soluble solid content 2.35～2.65%, total phenol 8.5-9.8mg/100g, SOD and PODBe respectively 8.5-9.3U/gFWh, 21.0-24.0U/gmin.
Embodiment 2
(1) select have no mechanical damage, without the new fresh cassava of disease and pest, quality better as raw material;
(2) raw material is removed silt, with flowing water clean, peeling after, be cut into edibility required form,As piece, bar or sheet; Wherein, the length of piece is 2～5cm, and thickness is 2～5cm; The length of bar is 8～10cm,Thickness is 2～3cm; The thickness of sheet is 2～4cm;
(3) cassava is put into the hot water blanching 3min of 65～70 DEG C, after taking out, remove surface moisture;
(4) cassava is placed in to 1.5wt% sodium alginate, 0.15wt% ascorbic acid, 0.25wt% calcium chlorideIn deionization redistilled water solution (the volume ratio 1:3 of cassava and antistaling agent), soak 7min, air-dry after taking out;
(5) cassava is placed in to Polythene Bag, vacuum packaging (vacuum-0.06MPa～-0.1MPa) is putUnder 25-28 DEG C of condition, preserve.
While preserving the 15th day, under heat treatment and antistaling agent effect, there is not brown stain and rot to become in tapioca rootMatter, still keeps original quality, and that color and luster is is faint yellow, mouthfeel is better, has potato fragrance taste. Correlated quality inspectionSurvey result is as follows: weight-loss ratio is 2.0～2.5%, hardness 0.75～0.85kg/cm2, L* value 43～49, content of starch28.5～32.0%, soluble solid content 2.35～2.65%, total phenol 8.5-9.8mg/100g, SOD and PODBe respectively 8.5-9.3U/gFWh, 21.0-24.0U/gmin.
Embodiment 3-6
Other steps are identical with embodiment 1, just consisting of of antistaling agent wherein:
The deionization of embodiment 3:1.5wt% sodium alginate, 0.15wt% citric acid and 0.25wt% calcium chlorideRedistilled water solution;
Going of embodiment 4:1.5wt% konjaku glucomannan, 0.15wt% citric acid and 0.25wt% calcium chlorideIon redistilled water solution;
The deionization weight of embodiment 5:1.5wt% shitosan, 0.15wt% ascorbic acid, 0.25wt% calcium chlorideSteam the aqueous solution;
The deionization redistilled water solution of embodiment 6:1.5wt% konjaku glucomannan and 0.25wt% calcium chloride.
Embodiment 3-5 is in the time preserving the 15th day, and under heat treatment and antistaling agent effect, tapioca root does not occurBrown stain and rotting, still keeps original quality, and that color and luster is is faint yellow, mouthfeel is better, has potato fragrance taste.Correlated quality testing result is as follows: weight-loss ratio is 2.0～2.5%, hardness 0.75～0.85kg/cm2, and L* value 43～49,Content of starch 28.5～32.0%, soluble solid content 2.35～2.65%, total phenol 8.5-9.8mg/100g,SOD and POD are respectively 8.5-9.3U/gFWh, 21.0-24.0U/gmin.
Embodiment 6 is in the time preserving 15 days, and L* value is 41-43, cassava surface color compared with embodiment 3-5Slightly biased dark, all the other indexs are all more or less the same.
Comparative example 1-2
Comparative example 1: with the alternative above-mentioned antistaling agent of sterilized water, other steps and embodiment 1 are same.
Comparative example 2: by the alternative above-mentioned antistaling agent of deionization redistilled water solution of 1.5wt% shitosan, other stepsRapid and embodiment 1 are together.
While preserving the 9th day, compare with embodiment 1, comparative example 1 cassava weight-loss ratio significantly rises, surface colourPool is dimmed, appearance is wilted and wrinkling, preserves the 12nd day, and soluble solid content rises to peak,Content of starch drops to 27.3%, and piece root surface starts to decay rotten. While preserving the 9th day, with embodiment 1Relatively, comparative example 2 cassava weight-loss ratios, content of starch, soluble solid content change little, but cassavaPiece root surface color is dimmed, and part has browning phenomenon to produce.
The mensuration of embodiment 7 correlated performances
Embodiment 1 (antistaling agent A), embodiment 2 (antistaling agent B), embodiment 5 (antistaling agent C) andCassava after heat treatment in comparative example 1 (CK) is soaked 5min in corresponding antistaling agent, naturally dries,Pack vacuum packaging in 0.01mm Polythene Bag into, (RH is to be placed in (25 ± 0.5) DEG C growth cabinetStorage 85%-90%), once, each processing repeats 3 times the every 3d sampling and measuring of duration of storage.
(1) weight-loss ratio: measure the quality of cassava before storage, every 3d surveys once subsequently, each duplicate measurements3 times, with following formula calculating weight-loss ratio.
(2) hardness: utilize matter structure instrument to measure, press down and carry out TPA test along position, cassava cross section,Survey 2 points for every, repeat 3 times, average.
(3) color and luster: measure with spectrophotometric color measurement instrument, measure 4 points, record change color situation (L for every＊Value); Wherein ,-L＊Represent to change to dark-coloured direction+L＊Represent to change to light tone direction.
(4) content of starch is measured according to GB/T25219-2010.
(5) soluble solid (TSS) content: adopt refractometer to measure.
(6) total phenol content: adopt Folin-Ciocaileu method to measure.
(7) peroxidase (POD), superoxide dismutase (SOD) activity: adopt respectively UV absorptionMethod and nitroblue tetrazolium (NBT) photoreduction met hod is measured.
Each index is at least established 3 repetitions, experimental data withRepresent, adopt Excel and SAS9.0Software carries out data processing and significance of difference analysis.
Embodiment 8 studies the impact of different antistaling agent associating heat treatment on cassava quality
(1) impact on cassava weight-loss ratio
Weight-loss ratio is one of important indicator of evaluating fresh-keeping effect. The fresh potato moisture of cassava is up to 65%, in storageIn process, changes in weight is mainly the moisture loss being caused by respiration, causes piece root to occur significantly wiltingAnd wrinkling, affect exterior quality. Weight-loss ratio curve under 4 kinds of Different treatments of embodiment 7 asShown in Fig. 2, all present first and rise at all processing weight-loss ratios of duration of storage, then tend to balance gradually. RightAccording to starting to decay after group cassava storage 12d, other processed group weight-loss ratios are compared with control group, and it is poor all to reachThe different level of signifiance (P < 0.05). As shown in Figure 2,1.5wt% shitosan+0.15wt% ascorbic acid+0.25wt%It is lower slightly that calcium chloride combination (antistaling agent C) is processed weight-loss ratio compared with other.
(2) impact on cassava hardness
Maturation, the old and feeble situation of piece root hardness reaction fruits and vegetables are that to affect another of cassava storage quality importantFactor. In cassava storage, due to the variation of moisture loss and nutritional labeling, cause its lower hardness, pieceWilting appears in root, wrinkling. As can be seen from Figure 3, under Different treatments, tapioca root hardness is in storageAll on a declining curve during Tibetan. At 12d, the hardness of fruit that antistaling agent A, B, C process is respectively than contrastGroup (CK) high 0.2,0.17 and 0.27kg/cm2, and the piece root hardness that antistaling agent C processes is obviously better than itHis group, always in highest level. Illustrate that shitosan, ascorbic acid and calcium chloride combination can more effectively suppressThe respiration of tapioca root and after-ripening are softening, make it keep good fresh food quality.
(3) impact on cassava color and luster
As seen from Figure 4, at whole duration of storage, under Different treatments, cassava flesh color L＊Value be byGradually downward trend, illustrates the prolongation along with storage time, and the brightness meeting of tapioca root declines gradually. In storage9d, processes L for 4 groups＊The rate of descent of value is respectively: 16.4%, 18.6%, 10.1%, 22.6%, declineSpeed minimum be C group, and extremely significantly (P < 0.01) of otherness. At 12-15d, control group processingTapioca root starts to decay, and between processing mode B, C, difference is not remarkable. Antistaling agent in whole storage periodThe tapioca root L processing＊Value is all significantly higher than control group, shows that antistaling agent processing is conducive to keep cassava pulpFaint yellow color and luster.
(4) impact of tapioca content
Content of starch is one of Major Nutrient index of cassava. As shown in Figure 5, under Different treatments, woodPotato piece root content of starch is totally mild downward trend in the variation of duration of storage, and storage time is longer, starchContent is lower. Control group content of starch declines the fastest, and the decline that antistaling agent C processes is the slowest. At 3-9d,The piece root content of starch that antistaling agent B processes is the highest, at 9-15d, forms sediment through the tapioca root of antistaling agent processingPowder content is apparently higher than control group, and its tapioca content maintains higher level all the time, and control group processingTapioca root start to decay, otherness is (P < 0.01) extremely significantly, illustrates that antistaling agent processing can keepThe content of starch of cassava, prevents the conversion of starch.
(5) impact on cassava soluble solid (TSS) content
The height of TSS content, has reflected the nutritional quality of fruits and vegetables to a certain extent. As shown in Figure 6, woodThe TSS content of potato piece root is totally in rising trend within storage period, compared with the control, and antistaling agent of the present inventionThe speed that the TSS of processed group rises is relatively slow, control group cassava during to 12d TSS content reach maximumValue 5.29%, starts to decay subsequently. 3 kinds of antistaling agents (A, B, C) processing all can significantly reduce cassava canDissolubility solid content changes, and at 15d, TSS content is respectively 3.27%, 2.77%, 2.55%, does not haveHave rotten. Illustrate that antistaling agent processing is conducive to keep cassava quality, can suppress tapioca to soluble sugarTransform.
Embodiment 9 studies the impact of different antistaling agent associating heat treatment on cassava SOD and POD enzymatic activity
Superoxide dismutase (SOD) and peroxidase (POD) are heavy in plant protective enzyme systemThe enzyme of wanting. SOD can remove the active oxygen producing in metabolic process, plays pass for maintaining Oxygen BalanceKey effect. As seen from Figure 7, along with the prolongation of storage time, respectively process tapioca root SOD enzyme and liveProperty be all first rise after downward trend. The active peak of control group SOD appears at 6d, and peak value is10.20U/gFWh, sharply declines subsequently, and after 12d, tapioca root rots. Antistaling agent A, B, C placeThe active peak of SOD of reason all appears at 12d, and peak value is respectively 10.22,11.07 Hes12.16U/gFWh, respectively than sterilized water control group high 17.47%, 27.24% and 36.32%, processesBetween extremely significantly (P < 0.01) of difference.
POD is the crucial enzyme that causes fruits and vegetables brown stain, can the oxidation of catalysis peroxide to aldehydes matter,Cause eventually the brown stain of fruits and vegetables tissue, affect the quality of fruits and vegetables. As shown in Figure 8, in storage period, four kinds of processingTapioca root POD activity is generally the trend that first raises and reduce. Control group reaches peak at 12d,Cassava starts to decay subsequently. In whole storage period, control group cassava POD activity is significantly higher than antistaling agent placeReason group, significant difference between processing (p < 0.05). In storage early stage (0～6d), antistaling agent B is to POD enzymeActive inhibition is better than antistaling agent C, and anaphase storage (9～15d) antistaling agent C is to POD enzymatic activityInhibition be better than antistaling agent B. From the above results, Preservation Treatment is conducive to suppress tapioca rootSOD high activity, effectively maintain lower POD activity, thereby delay cassava quality in storageBad change and organize senescence process.
Embodiment 10 studies the impact of different antistaling agent associating heat treatment on the total phenol of cassava
Aldehydes matter is important secondary metabolite in plant, has natural antioxidation activity, to fruitQuality, color and luster, local flavor and the resistance of vegetables have a certain impact. How much its content directly affects fruits and vegetables brown stainProcess, therefore, in research duration of storage, the Changing Pattern of aldehydes matter content is for the product of regulation and control tapioca rootMatter is significant. The polyphenol content that different antistaling agents are processed rear cassava changes as shown in Figure 9, result tableBright, duration of storage, tapioca root total phenol content early stage is in rising trend, then start to decline, with sweet potato,The result of study of taro, lotus rhizome is consistent. Preserve the 9th day, the polyphenol content of each group reaches respectively maximum 14.6,13.2,10.1,18.9 μ g/gFW, three kinds of antistaling agents have all effectively suppressed the increase of total phenol content, whereinIt is better that antistaling agent C processes inhibition.
When the bad change of cassava post-harvest physiology, be mainly that physiology brown stain and the second stage of first stage drawn by microorganismThe soft corruption rising. The present invention finds, adopts composite preservative can effectively improve the storage guarantor of cassava in conjunction with heat treatmentFresh effect. In the present invention, first use the fresh potato piece of heat treatment root, the new old generation of slow down respiration, suppressing cellThank, then utilize composite preservative to soak tapioca root, finally adopt the storage of vacuum packaging room temperature, stop O2Infiltration and moisture and CO2Ooze out, suppress the brown stain effect of cassava and the growth and breeding of surface microorganism,Make the physiological and biochemical index of fresh potato piece root compare and improve significantly with control group, and effectively reduce fresh potatoPercentage of water loss and nutriment consumption, kept piece root hardness and brittleness, delays the degraded of starch, significantly controlsThe increase of soluble solid content. The SOD enzymatic activity that has maintained higher level, delayed POD enzymeActive increase, has reduced total phenol content, has effectively extended the storage period of adopting rear tapioca root, has suppressedThe bad change of its quality, provides optimum scheme for adopting the preservation and freshness of rear cassava.
The present invention studied different antistaling agents in conjunction with heat treatment to quality in tapioca root room temperature storage process andThe impact that storage period changes, and the dynamic changing process of fresh potato physiology and quality in storage is supervisedControl, has sought a kind of method for storing and refreshing of the brand-new fresh potato of applicable cassava, for the postharvest storage of cassava fresh-keepingTheoretical foundation and new method are provided.
Claims (10)
1. a cassava color-protecting and antistaling agent, is characterized in that, the composition of described antistaling agent comprises deionization weightSteam two or three in water and following three kinds of components:
(A) one or both in shitosan, sodium alginate and konjaku glucomannan or three kinds;
(B) one or both in citric acid and ascorbic acid;
(C) calcium chloride.
Preferably, in described antistaling agent, do not contain anticorrisive agent.
2. cassava color-protecting and antistaling agent according to claim 1, is characterized in that, the group of described antistaling agentBecome two or three in deionization redistilled water and following three kinds of components:
(A) one or both in shitosan, sodium alginate and konjaku glucomannan or three kinds;
(B) one or both in citric acid and ascorbic acid;
(C) calcium chloride.
3. cassava color-protecting and antistaling agent according to claim 1 and 2, is characterized in that, described (A),(B) and (C) mass percent of two or three of component summation is 1～10wt%, preferably 1～6wt%.
Preferably, the mass percent of described (A) component is 1～3wt%, preferably 1.5～2wt%. Described(B) mass percent of component is 0.1～2wt%, preferably 0.15～0.5wt%. The matter of described (C) componentAmount percentage is 0.1～0.5wt%, preferably 0.2～0.4wt%.
4. according to the cassava color-protecting and antistaling agent described in claim 1-3 any one, it is characterized in that described woodThe component of potato color-protecting and antistaling agent and mass percent are:
(A) one or both in shitosan, sodium alginate and konjaku glucomannan or three kinds, 1～3wt%,Preferably 1.5～2wt%;
(B) one or both in citric acid and ascorbic acid, 0.1～2wt%, preferably 0.15～0.5wt%;
(C) calcium chloride, 0.1～0.5wt%, preferably 0.2～0.4wt%;
Surplus, deionization redistilled water.
5. a processing method for keeping fresh for cassava, described method comprises heat treatment step, claim 1-4The cassava color-protecting and antistaling agent treatment step of any one and vacuum packaging step.
6. method according to claim 5, is characterized in that, described method comprises following technological process:Raw material selects → cleans → and the cassava of remove the peel → shaping, cutting → heat treatment → claim 1-4 any one protectsLook antistaling agent processing → air-dry → pack → vacuum packaging → storage.
Preferably, described raw material is selected step and is specially: select have no mechanical damage, without disease and pest, quality betterNew fresh cassava as raw material.
Preferably, described cleaning, peeling and shaping, cutting step are specially: by raw material remove silt,After cleaning, remove the peel with flowing water, be cut into edibility required form.
Preferably, described heat treatment step is specially: by cassava put into 45-80 DEG C hot water blanching 2～10min, removes surface moisture after taking out.
Preferably, described antistaling agent processing, air-dry step are specially: cassava is after heat treatment placed inIn described cassava color-protecting and antistaling agent, soak 5～10min, air-dry after taking out.
Preferably, described pack, vacuum packaging and storage step are specially: cassava is placed in to packaging bag,Vacuum packaging, is placed in 15-30 DEG C, preferably under 25-28 DEG C of condition, preserves.
7. method according to claim 6, is characterized in that, fitting in described shaping, cutting stepClose edible required piece, bar or the sheet of being shaped as; Wherein, the length of piece is 2～5cm, and thickness is 2～5cm;The length of bar is 8～10cm, and thickness is 2～3cm; The thickness of sheet is 2～4cm.
8. method according to claim 6, is characterized in that, the temperature in described heat treatment step is excellentElect 55～70 DEG C as, the time is preferably 4～6min.
Preferably, in described heat treatment step, must remove the moisture on cassava surface completely.
9. method according to claim 6, is characterized in that, in antistaling agent processing, air-dry stepSoak time is preferably 3～10min, and the volume ratio of cassava and described antistaling agent is 1:2～5 (preferably 1:3).
10. method according to claim 6, is characterized in that, the bag material in packaging step isPolyethylene (PE), polypropylene (PP) or aluminium foil (PT).
Preferably, the vacuum in described packaging step is-0.06MPa～-0.1MPa.
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| CN107484816A (en) * | 2017-07-27 | 2017-12-19 | 湖北凤头食品有限公司 | A kind of Chinese toon storage fresh-keeping and processing method |
| CN107625025A (en) * | 2017-09-29 | 2018-01-26 | 武汉华士特工业生物技术开发有限公司 | A kind of whole antistaling agent of maca and preservation method |
| CN107927151A (en) * | 2017-12-08 | 2018-04-20 | 刘艳蓉 | A kind of natural long-acting fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN107969493A (en) * | 2017-12-11 | 2018-05-01 | 福建农林大学 | A kind of processing method of quick-frozen chinquapin |
| CN108713587A (en) * | 2018-05-11 | 2018-10-30 | 广西大学 | The preparation process of compound edible preservative film is established on fresh-cut Qarnet Chinese yam surface |
| CN108739996A (en) * | 2018-06-12 | 2018-11-06 | 海南大学 | A kind of method that gibberellin processing delays the deterioration of cassava post-harvest physiology |
| CN110810774A (en) * | 2019-10-21 | 2020-02-21 | 贵州省生物技术研究所 | Preparation method of mashed potato dry slices |
| CN111543476A (en) * | 2020-06-22 | 2020-08-18 | 中国热带农业科学院热带作物品种资源研究所 | Cassava preservative |
| CN113951317A (en) * | 2021-09-06 | 2022-01-21 | 上饶师范学院 | Composite preservative and preparation method and application thereof |
| CN114794226A (en) * | 2022-06-28 | 2022-07-29 | 云南省农业科学院农产品加工研究所 | Preservative and method for preserving fresh-cut asparagus lettuce |
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| CN107484816A (en) * | 2017-07-27 | 2017-12-19 | 湖北凤头食品有限公司 | A kind of Chinese toon storage fresh-keeping and processing method |
| CN107625025A (en) * | 2017-09-29 | 2018-01-26 | 武汉华士特工业生物技术开发有限公司 | A kind of whole antistaling agent of maca and preservation method |
| CN107927151A (en) * | 2017-12-08 | 2018-04-20 | 刘艳蓉 | A kind of natural long-acting fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN107969493A (en) * | 2017-12-11 | 2018-05-01 | 福建农林大学 | A kind of processing method of quick-frozen chinquapin |
| CN108713587B (en) * | 2018-05-11 | 2021-07-09 | 广西大学 | Preparation process for establishing composite edible preservative film on surface of fresh-cut purple Chinese yam |
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| CN110810774A (en) * | 2019-10-21 | 2020-02-21 | 贵州省生物技术研究所 | Preparation method of mashed potato dry slices |
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| CN111543476B (en) * | 2020-06-22 | 2023-09-22 | 中国热带农业科学院热带作物品种资源研究所 | Cassava preservative |
| CN113951317A (en) * | 2021-09-06 | 2022-01-21 | 上饶师范学院 | Composite preservative and preparation method and application thereof |
| CN114794226A (en) * | 2022-06-28 | 2022-07-29 | 云南省农业科学院农产品加工研究所 | Preservative and method for preserving fresh-cut asparagus lettuce |
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