CN105594845B - novel cassava color-protecting preservative and preservation method thereof - Google Patents
novel cassava color-protecting preservative and preservation method thereof Download PDFInfo
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a cassava color-protecting preservative and a preservation method thereof, wherein the preservative comprises deionized redistilled water and two or three of the following three components: (A) one or two or three of chitosan, sodium alginate and konjac glucomannan; (B) one or both of citric acid and ascorbic acid; (C) calcium chloride. The cassava color-protecting preservative disclosed by the invention is used for preserving, can effectively prevent the cassava from browning and decaying after being harvested, keeps the good storage quality of the cassava and prolongs the storage and preservation time.
Description
Technical Field
The invention relates to a preservative and application thereof in cassava preservation, and relates to the field of food preservation.
background
cassava (Manihostesculenta Crantz) belongs to the genus Manihot (Euphorbiaceae) and is one of the world's three species of potatoes (cassava, potato, sweet potato). The root tuber is rich in starch and is an important biomass energy source substance in tropical and subtropical regions. The fresh cassava has crisp and tender tissue and high water content, is easy to cause physiological deterioration after picking in the processing and storage processes, leads to dehydration, browning and decay of root tuber, has extremely short storage period (1-2 days), restricts the large-scale market supply and postpartum comprehensive utilization of the cassava, and seriously influences the commodity value of the cassava.
The traditional storage and preservation method of cassava mainly comprises wax sealing, sand burying, trench preservation and the like, can prolong the shelf life of the cassava to 2 months, but the cassava root is easy to brown and change flavor after storage, and cannot be eaten. In recent years, fresh-keeping materials such as chitosan films and starch films made of biological macromolecules and other materials are widely applied to the field of fruit and vegetable storage due to the characteristics of no toxicity, degradability, high biocompatibility and the like, the storage and fresh-keeping effects of fruits and vegetables are remarkably improved (the influence of different coating treatment on the shelf life quality of potatoes, food and machinery, 2011, 27(3) 122-124), and the fresh-keeping materials are rarely applied to the storage and fresh keeping of fresh cassava potatoes.
disclosure of Invention
The invention aims to make up the defects of the prior art, and provides a novel cassava color-protecting preservative and a preservation method thereof, which can effectively prevent cassava from browning and decaying after harvesting, keep good cassava storage quality and prolong the storage and preservation time. The cassava color-protecting preservative disclosed by the invention is used for preserving the thermally treated cassava coating, so that the storage period of the cassava can be effectively prolonged, and the nutritive value of the cassava in storage can be maintained, thereby effectively improving the commercial value of the cassava and extending the cassava industry chain.
In order to achieve the purpose, the invention provides the following technical scheme:
a cassava color-protecting preservative comprises deionized redistilled water and two or three of the following three components:
(A) One or two or three of chitosan, sodium alginate and konjac glucomannan;
(B) One or both of citric acid and ascorbic acid;
(C) Calcium chloride.
Wherein the preservative does not contain a preservative.
The cassava color-protecting preservative comprises deionized redistilled water and two or three of the following three components:
(A) One or two or three of chitosan, sodium alginate and konjac glucomannan;
(B) One or both of citric acid and ascorbic acid;
(C) calcium chloride.
in one embodiment of the invention, the preservative consists of deionized redistilled water, chitosan, ascorbic acid and calcium chloride; or the preservative consists of deionized redistilled water, sodium alginate, ascorbic acid and calcium chloride; or the preservative consists of deionized redistilled water, chitosan, citric acid and calcium chloride; or the preservative consists of deionized redistilled water, sodium alginate, citric acid and calcium chloride; or the preservative consists of deionized redistilled water, konjac glucomannan, citric acid and calcium chloride; or the preservative comprises deionized redistilled water, konjac glucomannan, ascorbic acid and calcium chloride.
wherein the mass percentage of the sum of two or three of the components (A), (B) and (C) is 1 to 10 wt%, preferably 1 to 6 wt%.
Wherein the mass percent of the component (A) is 1-3 wt%, preferably 1.5-2 wt%. The mass percentage of the component (B) is 0.1-2 wt%, preferably 0.15-0.5 wt%. The mass percentage of the component (C) is 0.1-0.5 wt%, preferably 0.2-0.4 wt%.
Preferably, the cassava color-protecting preservative comprises the following components in percentage by mass:
(A) one or two or three of chitosan, sodium alginate and konjac glucomannan, 1-3 wt%, preferably 1.5-2 wt%;
(B) 0.1-2 wt%, preferably 0.15-0.5 wt% of one or two of citric acid and ascorbic acid;
(C) 0.1-0.5 wt%, preferably 0.2-0.4 wt% of calcium chloride;
And the balance is deionized redistilled water.
the invention also provides the following technical scheme:
The fresh-keeping processing method of the cassava comprises a heat treatment step, a treatment step of the cassava color-protecting fresh-keeping agent and a vacuum packaging step.
Specifically, the method comprises the following process flows: raw material selection → cleaning → peeling → reshaping, cutting → heat treatment → the cassava color protection preservative treatment → air drying → bagging → vacuum packaging → storage.
The raw material selection steps are specifically as follows: selecting fresh cassava with no mechanical damage, no plant diseases and insect pests and good quality as a raw material.
the steps of cleaning, peeling, shaping and cutting are as follows: removing silt from the raw materials, washing with running water, peeling, and cutting into shapes suitable for eating.
The heat treatment steps are specifically as follows: the cassava is placed into hot water of 45-80 ℃ for blanching for 2-10 min, and the cassava is taken out to remove surface moisture.
The fresh-keeping agent treatment and air drying steps are as follows: and (3) placing the thermally treated cassava into the cassava color-protecting preservative, soaking for 5-10 min, taking out and air-drying.
The bagging, vacuum packaging and storing steps are as follows: putting cassava into a packaging bag, vacuum packaging, and storing at 15-30 deg.C, preferably 25-28 deg.C.
Wherein the shape suitable for eating in the shaping and cutting steps is a block, a strip or a sheet; wherein the block is 2-5 cm in length and 2-5 cm in thickness; the length of the strip is 8-10 cm, and the thickness of the strip is 2-3 cm; the thickness of the sheet is 2-4 cm.
Wherein the temperature in the heat treatment step is preferably 55-70 ℃, and the time is preferably 4-6 min.
Wherein, the heat treatment step must completely remove the water on the cassava surface.
The soaking time in the preservative treatment and air drying steps is preferably 3-10 min, and the volume ratio of cassava to the preservative is 1: 2-5 (preferably 1: 3).
Wherein, the material of the packaging bag in the packaging step is Polyethylene (PE), polypropylene (PP) or aluminum foil (PT).
Wherein the vacuum degree in the packaging step is-0.06 MPa to-0.1 MPa.
The cassava color-protecting preservative and the preservation method thereof have the following beneficial effects:
the cassava produced by the method is a semi-mature product, is storage-resistant, and is convenient for consumers to pursue convenient and quick living needs.
The invention utilizes the physical method to combine with the edible polysaccharide compound preservative to inhibit the browning of cassava without any preservative, thereby not only achieving the purpose of preventing the product from deteriorating, but also ensuring the food safety.
the cassava produced by the method is stored at normal temperature for more than 10 days, the color, the flavor and the nutritional quality of the cassava are kept normal, the cassava is convenient to store and transport, and the commercial value of the cassava is favorably improved.
Description of the drawings:
FIG. 1 is a process flow chart of a novel color-protecting and fresh-keeping method for cassava
FIG. 2 shows the influence of the preservative on the weight loss rate of cassava;
FIG. 3 shows the influence of the preservative on the hardness of cassava;
FIG. 4 shows the influence of the preservative on the color of cassava;
FIG. 5 influence of the preservative on the tapioca starch content;
FIG. 6 effect of preservative on soluble solids (TSS) content of cassava;
FIG. 7 shows the effect of the antistaling agent on the cassava SOD enzyme activity;
FIG. 8 effect of preservative on cassava POD enzyme activity;
FIG. 9 shows the effect of the preservative on the total phenol content of cassava.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various other respects, all without departing from the spirit of the present invention.
Sodium alginate, chitosan, konjac glucomannan, citric acid, ascorbic acid and calcium chloride are in food grade, reagents such as disodium hydrogen phosphate, thiobarbituric acid, hydrogen peroxide and the like are all in-home analytical purity, and the used distilled water is deionized redistilled water.
LFRA model 1500g texture analyzer, Brookfield, USA; CR-400 colorimeter, miden instrument, japan; WYT-4 handheld refractometer; GH series high-precision constant-temperature water tanks and Hongkuo instruments; electronic balance MS104/MS204S Mettler.
Example 1
(1) Selecting fresh cassava which is free from mechanical damage, diseases and insect pests and good in quality as a raw material;
(2) Removing silt from the raw materials, cleaning with running water, peeling, and cutting into blocks, strips or slices suitable for eating; wherein the block is 2-5 cm in length and 2-5 cm in thickness; the length of the strip is 8-10 cm, and the thickness of the strip is 2-3 cm; the thickness of the sheet is 2-4 cm;
(3) putting cassava into hot water of 55-60 deg.C, blanching for 5min, taking out, and removing surface water;
(4) Putting cassava into deionized redistilled aqueous solution of 1.5 wt% of chitosan, 0.15 wt% of citric acid and 0.25 wt% of calcium chloride (the volume ratio of the cassava to the preservative is 1:3), soaking for 5min, taking out and air-drying;
(5) Putting cassava into a polyethylene bag, vacuum packaging (the vacuum degree is-0.06 MPa to-0.1 MPa), and storing at 25-28 ℃.
When the cassava is stored for 15 days, under the action of heat treatment and a preservative, the cassava root tuber is not browned, rotted and deteriorated, the original quality is still maintained, the cassava root tuber is light yellow in color, good in taste and has a sweet potato flavor. The results of the correlation quality measurements were as follows: the weight loss rate is 2.0-2.5%, and the hardness is 0.75-0.85 kg/cm2,L＊The value is 43-49, the starch content is 28.5-32.0%, the soluble solid content is 2.35-2.65%, the total phenol is 8.5-9.8mg/100g, and the SOD and POD are respectively 8.5-9.3U/g FW.h and 21.0-24.0U/g.min.
Example 2
(1) Selecting fresh cassava which is free from mechanical damage, diseases and insect pests and good in quality as a raw material;
(2) Removing silt from the raw materials, cleaning with running water, peeling, and cutting into blocks, strips or slices suitable for eating; wherein the block is 2-5 cm in length and 2-5 cm in thickness; the length of the strip is 8-10 cm, and the thickness of the strip is 2-3 cm; the thickness of the sheet is 2-4 cm;
(3) blanching cassava in hot water at 65-70 ℃ for 3min, taking out, and removing surface moisture;
(4) Putting cassava into deionized redistilled aqueous solution of 1.5 wt% of sodium alginate, 0.15 wt% of ascorbic acid and 0.25 wt% of calcium chloride (the volume ratio of the cassava to the preservative is 1:3), soaking for 7min, taking out and air-drying;
(5) putting cassava into a polyethylene bag, vacuum packaging (the vacuum degree is-0.06 MPa to-0.1 MPa), and storing at 25-28 ℃.
when the cassava is stored for 15 days, under the action of heat treatment and a preservative, the cassava root tuber is not browned, rotted and deteriorated, the original quality is still maintained, the cassava root tuber is light yellow in color, good in taste and has a sweet potato flavor. The results of the correlation quality measurements were as follows: the weight loss rate is 2.0-2.5%, the hardness is 0.75-0.85 kg/cm2, the L value is 43-49, the starch content is 28.5-32.0%, the soluble solid content is 2.35-2.65%, the total phenol content is 8.5-9.8mg/100g, the SOD and POD are respectively 8.5-9.3U/g FW.h, 21.0-24.0U/g.min.
Examples 3 to 6
The other steps are the same as the example 1, except that the preservative comprises the following components:
Example 3: 1.5 wt% sodium alginate, 0.15 wt% citric acid and 0.25 wt% calcium chloride in deionized, redistilled aqueous solution;
Example 4: 1.5 wt% konjac glucomannan, 0.15 wt% citric acid and 0.25 wt% calcium chloride;
Example 5: 1.5 wt% chitosan, 0.15 wt% ascorbic acid, 0.25 wt% calcium chloride in deionized and redistilled aqueous solution;
Example 6: 1.5 wt% konjac glucomannan and 0.25 wt% calcium chloride.
In the embodiment 3-5, the cassava root tuber is not browned, rotted and deteriorated under the action of heat treatment and a preservative when stored for 15 days, the original quality is still maintained, the color is light yellow, the taste is good, and the cassava root tuber has sweet potato flavor. The results of the correlation quality measurements were as follows: the weight loss rate is 2.0-2.5%, the hardness is 0.75-0.85 kg/cm2, the L value is 43-49, the starch content is 28.5-32.0%, the soluble solid content is 2.35-2.65%, the total phenol content is 8.5-9.8mg/100g, the SOD and POD are respectively 8.5-9.3U/g FW.h, 21.0-24.0U/g.min.
In example 6, the L value is 41-43 when the cassava is stored for 15 days, compared with the cassava in examples 3-5, the cassava surface color is slightly darker, and other indexes are not the same.
Comparative examples 1 to 2
Comparative example 1: sterile water was used in place of the above-mentioned preservative, and the other steps were the same as in example 1.
Comparative example 2: the procedure of example 1 was repeated except that the above-mentioned fresh-keeping agent was replaced with a deionized and redistilled aqueous solution of 1.5 wt% chitosan.
at the 9 th day of storage, compared with the example 1, the weight loss rate of the cassava in the comparative example 1 is remarkably increased, the surface color is darkened, and the phenomena of wilting and wrinkling appear, the content of soluble solids is increased to the highest point, the content of starch is reduced to 27.3 percent, and the surface of the root tuber begins to decay and deteriorate at the 12 th day of storage. On the 9 th day of storage, compared with example 1, in comparative example 2, the weight loss rate of cassava, the starch content and the soluble solid content are not changed greatly, but the surface color of the cassava root is dark, and partial browning phenomenon is generated.
EXAMPLE 7 determination of the relevant Properties
the cassava subjected to heat treatment in example 1 (preservative A), example 2 (preservative B), example 5 (preservative C) and comparative example 1(CK) is soaked in the corresponding preservative for 5min, naturally dried, packed in a 0.01mm polyethylene bag under vacuum, stored in a (25 +/-0.5) ° C climatic chamber (RH is 85% -90%), sampled and measured every 3d during storage, and each treatment is repeated for 3 times.
(1) weight loss rate: the mass of cassava was measured before storage, then every 3d, 3 repeated measurements each time, and the weight loss rate was calculated using the following formula.
(2) Hardness: measuring with texture analyzer, pressing down along the cross section of cassava to perform TPA test, measuring 2 points per side, repeating for 3 times, and taking average value.
(3) Color: measuring with a spectrocolorimeter at 4 points on each side, and recording the color change (L)＊A value); wherein-L＊Indicates a change to the dark direction, + L＊Indicating a change to a bright color.
(4) The starch content was determined according to GB/T25219-2010.
(5) Soluble Solids (TSS) content: measured using a refractometer.
(6) Total phenol content: determined by Folin-Ciocaileu method.
(7) Peroxidase (POD), superoxide dismutase (SOD) activity: respectively adopting an ultraviolet absorption method and a Nitrogen Blue Tetrazole (NBT) photoreduction method for determination.
At least 3 replicates per index were set, and experimental data were calculateddata processing and significance analysis of differences were performed using Excel and SAS9.0 software.
Example 8 study of the influence of different preservatives in combination with heat treatment on cassava quality
(1) influence on weight loss rate of cassava
The weight loss rate is one of the important indexes for evaluating the fresh-keeping effect. The water content of fresh cassava reaches 65%, and the weight change in the storage process is mainly the water loss caused by respiration, so that obvious wilting and wrinkling phenomena appear on the root tuber, and the appearance quality is influenced. The weight loss curves of example 7 for 4 different treatments are shown in fig. 2, where all the treatment weight loss rates during storage appeared to increase first and then gradually approach equilibrium. The cassava in the control group starts to rot after being stored for 12 days, and the weight loss rates of other treatment groups reach a significant difference level (P <0.05) compared with the control group. As can be seen from FIG. 2, the weight loss ratio of the combination of 1.5 wt% chitosan, 0.15 wt% ascorbic acid and 0.25 wt% calcium chloride (preservative C) is slightly lower than that of other preservatives.
(2) Influence on cassava hardness
The hardness of the root tuber reflects the mature and aging conditions of the fruits and vegetables and is another important factor influencing the storage quality of the cassava. During the storage process of the cassava, the hardness of the cassava is reduced due to water loss and change of nutrient components, and the root tuber of the cassava suffers from wilting and wrinkling. As can be seen from FIG. 3, the hardness of the cassava root tends to decrease during storage in different treatment modes. At 12d, the hardness of the fruits treated by the antistaling agent A, B, C is 0.2, 0.17 and 0.27kg/cm higher than that of the control group (CK) respectively2And the hardness of the root tuber treated by the preservative C is obviously superior to that of other groups and is always in the highest waterand (7) flattening. The combination of the chitosan, the ascorbic acid and the calcium chloride can effectively inhibit the respiration and after-ripening softening of the cassava root tuber, so that the cassava root tuber can keep good fresh food quality.
(3) influence on color and luster of cassava
As can be seen from FIG. 4, the color L of the cassava pulp is observed during the whole storage period under different treatment modes＊The value is in a gradually descending trend, which shows that the brightness of the cassava root gradually declines along with the prolonging of the storage time. Treatment of L in 9d, 4 th group of storage＊The rate of decrease of the values are: 16.4%, 18.6%, 10.1%, 22.6%, the rate of decrease was the C group with the least difference (P < 0.01). At 12-15d, the control treated cassava roots had started to rot, and the treatment pattern B, C was not significantly different. Cassava root tuber L treated by preservative in whole storage period＊The values are all obviously higher than those of a control group, which shows that the preservative treatment is favorable for keeping the faint yellow color of the cassava pulp.
(4) Influence of the tapioca starch content
Starch content is one of the main nutritional indicators of cassava. As can be seen from FIG. 5, the starch content of the cassava root in different treatment modes generally has a gentle and decreasing trend in the storage period, and the longer the storage time is, the lower the starch content is. The starch content of the control group is reduced most rapidly, and the treatment of the preservative C is reduced most slowly. In 3 th to 9 th days, the starch content of the cassava roots processed by the preservative B is the highest, in 9 th to 15 th days, the starch content of the cassava roots processed by the preservative is obviously higher than that of a control group, the cassava starch content is always maintained at a higher level, the cassava roots processed by the control group begin to rot, and the difference is very obvious (P is less than 0.01), which indicates that the starch content of the cassava can be maintained by the preservative treatment, and the starch conversion is prevented.
(5) effect on cassava soluble solids (TSS) content
The content of TSS reflects the nutritional quality of fruits and vegetables to a certain extent. As shown in FIG. 6, the TSS content of the cassava root tuber generally increases during the storage period, the TSS of the preservative treatment group of the invention increases at a relatively slow rate compared with the control group, and the TSS content of the cassava of the control group reaches a maximum value of 5.29% by the 12 th day and then starts to decay. The change of soluble solid content of cassava can be obviously reduced by the treatment of 3 preservatives (A, B, C), and the TSS content is 3.27 percent, 2.77 percent and 2.55 percent respectively at 15d, and the cassava is not rotten. The preservative treatment is beneficial to maintaining the cassava quality and can inhibit the conversion of cassava starch to soluble sugar.
Example 9 study of the Effect of different preservatives in combination with heat treatment on the enzymatic activities of SOD and POD in cassava
Superoxide dismutase (SOD) and Peroxidase (POD) are important enzymes in plant protection enzyme systems. SOD can scavenge active oxygen generated in the metabolic process and plays a key role in maintaining oxygen metabolism balance. As can be seen from FIG. 7, the SOD enzyme activities of the cassava root tuber all show a trend of rising first and then falling along with the prolonging of the storage time. The peak of SOD activity of the control group appeared at 6d, the peak value was 10.20U/g.FW.h, and then the peak value decreased sharply, and the cassava root was rotten after 12 d. The SOD activity peaks of the antistaling agent A, B, C treated appear at 12d, the peaks are respectively 10.22, 11.07 and 12.16U/g.FW.h, which are respectively 17.47 percent, 27.24 percent and 36.32 percent higher than those of a sterile water control group, and the difference between treatments is very obvious (P is less than 0.01).
POD is a key enzyme causing browning of fruits and vegetables, and can catalyze oxidation of phenols by peroxides, so that browning of tissues of the fruits and vegetables is finally caused, and the quality of the fruits and vegetables is influenced. As shown in fig. 8, during the storage period, the POD activity of the four processed cassava tubers generally tended to increase and then decrease. The control group reached a maximum at 12d, after which the cassava began to rot. During the whole storage period, the cassava POD activity of the control group is obviously higher than that of the preservative treatment group, and the difference between treatments is obvious (p is less than 0.05). In the early storage period (0-6 days), the inhibiting effect of the preservative B on the POD enzyme activity is better than that of the preservative C, and in the later storage period (9-15 days), the inhibiting effect of the preservative C on the POD enzyme activity is better than that of the preservative B. From the above results, the preservation treatment is favorable for inhibiting the SOD high activity of the cassava root tuber, and effectively maintaining the lower POD activity, thereby delaying the deterioration of the cassava quality and the tissue aging process in the storage process.
Example 10 study of the Effect of different preservatives in combination with Heat treatment on Total phenols of cassava
the phenolic substances are important secondary metabolites in plants, have natural antioxidant activity, and have certain influence on the quality, color, flavor and stress resistance of fruits and vegetables. The content of the phenolic substances directly influences the browning process of fruits and vegetables, so that the research on the change rule of the content of the phenolic substances in the storage period has important significance for regulating and controlling the quality of cassava root tubers. The change of the polyphenol content of cassava after treatment by different preservatives is shown in fig. 9, and the result shows that the total phenol content of cassava root tubers is in an ascending trend at the early stage and then begins to decline during storage, which is consistent with the research results of sweet potatoes, taros and lotus roots. On the 9 th day of storage, the polyphenol content of each group respectively reaches the maximum value of 14.6, 13.2, 10.1 and 18.9 mu g/g FW, the three preservatives effectively inhibit the increase of the total phenol content, and the treatment inhibition effect of the preservative C is better.
When the harvested cassava is physiologically deteriorated, the physiological browning in the first stage and the soft rot caused by microorganisms in the second stage are mainly performed. The invention discovers that the storage and preservation effects of cassava can be effectively improved by adopting the composite preservative and combining heat treatment. According to the invention, firstly, fresh potato tuberous roots are subjected to heat treatment to slow down respiration and inhibit metabolism of cells, then the cassava tuberous roots are soaked in the compound preservative, and finally, the cassava tuberous roots are stored at room temperature by adopting vacuum packaging to prevent O2and the infiltration and moisture and CO2the exudation of the cassava can inhibit the browning effect of the cassava and the growth and the reproduction of surface microorganisms, so that the physiological and biochemical indexes of the fresh potato tuber are obviously improved compared with those of a control group, the water loss rate and the nutrient consumption of the fresh potato are effectively reduced, the hardness and the brittleness of the tuber are maintained, the degradation of starch is delayed, and the increase of the content of soluble solid matters is obviously controlled. The method maintains the activity of SOD enzyme at a higher level, delays the increase of POD enzyme activity, reduces the content of total phenol, effectively prolongs the storage period of the harvested cassava tuberous roots, inhibits the quality deterioration of the harvested cassava tuberous roots, and provides an optimal scheme for the storage and the fresh keeping of the harvested cassava.
The invention researches the influence of different preservatives on the quality and the storage period change of the cassava root in the normal-temperature storage process by combining with heat treatment, monitors the physiological and dynamic change process of the quality of the fresh cassava in the storage process, seeks a brand-new storage and preservation method suitable for the fresh cassava, and provides a theoretical basis and a new method for the postharvest storage and preservation of the cassava.
Claims (17)
1. the cassava color-protecting preservative is characterized by comprising deionized redistilled water and three of the following three components:
(A) One of sodium alginate and konjac glucomannan;
(B) One of citric acid and ascorbic acid;
(C) Calcium chloride;
namely, the preservative consists of deionized redistilled water, sodium alginate, ascorbic acid and calcium chloride; or the preservative consists of deionized redistilled water, sodium alginate, citric acid and calcium chloride; or the preservative consists of deionized redistilled water, konjac glucomannan, citric acid and calcium chloride; or the preservative consists of deionized redistilled water, konjac glucomannan, ascorbic acid and calcium chloride;
Wherein the mass percent of the component (A) is 1-3 wt%; the mass percentage of the component (B) is 0.1-2 wt%; the mass percentage of the component (C) is 0.1-0.5 wt%.
2. The cassava color-protecting preservative according to claim 1, wherein the component (A) is 1.5-2 wt%.
3. The cassava color-protecting preservative according to claim 1, wherein the component (B) is 0.15-0.5 wt%.
4. the cassava color-protecting preservative according to claim 1, wherein the component (C) is 0.2-0.4 wt% by mass.
5. a fresh-keeping processing method of cassava, which comprises a heat treatment step, a treatment step of using the cassava color-protecting fresh-keeping agent according to any one of claims 1 to 4, and a vacuum packaging step.
6. the method according to claim 5, characterized in that it comprises the following process flow: raw material selection → cleaning → peeling → shaping, cutting → heat treatment → treatment with the cassava color-protecting antistaling agent of any one of claims 1 to 4 → air drying → bagging → vacuum packaging → storage.
7. The method of claim 6, wherein the raw material selection step specifically comprises: selecting fresh cassava with no mechanical damage, no plant diseases and insect pests and good quality as a raw material.
8. the method according to claim 6, wherein the steps of washing, peeling, shaping and cutting are specifically: removing silt from the raw materials, washing with running water, peeling, and cutting into shapes suitable for eating.
9. The method according to claim 6, wherein the heat treatment step is in particular: the cassava is placed into hot water of 45-80 ℃ for blanching for 2-10 min, and the cassava is taken out to remove surface moisture.
10. The method according to claim 6, wherein the steps of preservative treatment and air drying are specifically as follows: and (3) placing the thermally treated cassava into the cassava color-protecting preservative, soaking for 5-10 min, taking out and air-drying.
11. The method according to claim 6, wherein the bagging, vacuum packing and storing steps are in particular: putting the cassava into a packaging bag, vacuum packaging, and storing at 15-30 ℃.
12. The method according to claim 8, wherein the shape suitable for eating in the shaping, cutting step is a block, bar or sheet; wherein the block is 2-5 cm in length and 2-5 cm in thickness; the length of the strip is 8-10 cm, and the thickness of the strip is 2-3 cm; the thickness of the sheet is 2-4 cm.
13. The method according to claim 9, wherein the temperature in the heat treatment step is 55 to 70 ℃ for 4 to 6 min.
14. Method according to claim 9, characterized in that the moisture of the cassava surface must be completely removed in the heat treatment step.
15. The method according to claim 10, wherein the soaking time in the preservative treatment and air drying steps is 3-10 min, and the volume ratio of cassava to the preservative is 1: 2-5.
16. the method according to claim 11, wherein the material of the pouch in the packaging step is Polyethylene (PE), polypropylene (PP) or aluminum foil (PT).
17. The method of claim 11, wherein the vacuum in the packaging step is between-0.06 MPa and-0.1 MPa.
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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 |
| CN108739996B (en) * | 2018-06-12 | 2021-11-09 | 海南大学 | Method for delaying physiological deterioration of cassava after picking through gibberellin treatment |
| 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 |
| 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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