CN106615084A - Preservation method of fresh-cut Chinese yam - Google Patents
Preservation method of fresh-cut Chinese yam Download PDFInfo
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- CN106615084A CN106615084A CN201611162468.6A CN201611162468A CN106615084A CN 106615084 A CN106615084 A CN 106615084A CN 201611162468 A CN201611162468 A CN 201611162468A CN 106615084 A CN106615084 A CN 106615084A
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- fresh
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- chinese yam
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Life Sciences & Earth Sciences (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preservation method of fresh-cut Chinese yam. The preservation method comprises two steps including pretreatment and film coating. The Chinese yam put into a pan is subjected to UV irradiation under an oxygen-free condition and is smeared with chitosan, and therefore, a preservation effect is achieved; by combining UV with chitosan to process the fresh-cut Chinese yam, the sterilization effect of ultraviolet light and the browning prevention effect of chitosan are adequately utilized, furthermore, the synergistic effect of chitosan, citric acid and L-cysteine is achieved, and meanwhile, a relatively good preservation effect can be achieved by virtue of the simultaneous use of chitosan, citric acid and L-cysteine; the Chinese yam is very easy to oxidize and is processed by virtue of UV under the oxygen-free condition, so that the oxidization of the Chinese yam is avoided; by virtue of low-temperature storage, the respiratory action of the Chinese yam can be reduced, and the preservation period of the Chinese yam can be prolonged; and the aerobic respiration can be inhibited by virtue of carbon dioxide in a certain concentration in added protecting gas during the sealed storage, and the anaerobic respiration can be resisted by virtue of oxygen in a certain concentration, so that the good preservation effect is achieved.
Description
Technical field
The present invention relates to agricultural products fresh-keeping technical field, and in particular to a kind of preservation method of fresh-cut yams.
Background technology
The Huaihe River scene of mountains is white, taste is fresh and sweet, is of high nutritive value, can food and medicament dual-purpose, with work(such as invigorating the spleen, tonifying lung, thick stomach, kidney-nourishings
Effect, is well received by consumers, but Huai Shan easily oxidation deteriorations so as to be subject to the very day of one's doom in terms of market supply and product development
System, thus a kind of fresh Huaihe River mountain preservation technique is developed, ensure that the fresh of Huai Shan will be with wide under conditions of storage life is extended
Wealthy market prospects.
At present conventional preservation technique has ultraviolet is fresh-keeping, shitosan is fresh-keeping, low temperature cold chain is fresh-keeping etc..Short wave ultraviolet
(UV-C) as green, safety traditional thermal sterilization alternative, the research in postharvest fruit and vegetable preservation and freshness in recent years with
Using increasing.UV-C process can induce fresh agricultural product to improve disease resistance, produce functional component, delaying ripening aging,
Suppress the growth and breeding of pathogenic microorganism, the feasibility of its commercial application in fresh agricultural product post-harvest fresh-keeping and process
It is increasingly becoming the focus for discussing and studying.It is the microorganism (disease for suppressing product surface that UV-C is used for earliest the purpose of postharvest fruit and vegetable
Fungal pathogenses) cause rot, so as to extend its storage ＆ fresh-keeping period.Potato is processed with the UV-C of 254nm, storage can be reduced
The microbial dry rot of middle reaping hook, and do not affect the content and composition of starch in potato.Shitosan is chitin deacetylase
Product after base, it is safe to the human body, with good film forming and very strong sterilizing ability, especially to staphylococcus aureus,
Various common foods such as Escherichia coli, the scorching Yersinia of small intestine knot, Salmonella typhimurtum and Liszt monokaryon hyperplasia bacterium cause a disease
Bacterium has stronger inhibitory action.Shitosan for the brown stain, antibacterial with preferable effect of fruits and vegetables, therefore, shitosan is good with its
Good fresh-keeping characteristic is widely used in the fresh-keeping of fruits and vegetables.
Technical research with regard to fresh-cut at present mostly is general, has no specific method, base of the present inventor in prior art
Research and develop that a kind of freshness date is longer, the more preferable Huaihe River mountain fresh-cut preservation method of effect on plinth.
The content of the invention
To solve above-mentioned technical problem, the invention provides a kind of preservation method of fresh-cut yams.
The present invention is achieved by the following technical programs：
A kind of preservation method of fresh-cut yams, the method is comprised the following steps：
A, pretreatment：Huai Shan cleanings, dust, peeling, cutting, sabot；
B, film：Pretreated Huai Shan in a is irradiated into 20-40min under 254nmUV, oxygen-free environment, then in Huai Shan
Surface smear concentration is salable storage for the chitosan solution of 1-5%.
The intensity of 254nmUV is 4.0-7.0kJ/m in step b2。
Chitosan solution preparation method is that shitosan is added in 0.5-8% citric acid solutions in step b, is then added again
Enter Cys and shake up to make.
The consumption of the Cys is 0.2-0.6 times of chitosan mass.
It is 1-4 time that chitosan solution number of times is smeared in step b, each gap 3-5min.
It is 4-20 DEG C that reserve temperature is sealed in step b.
Sealing storage extracts air out for pack after the film of Huaihe River mountain in step b, and is filled with shielding gas.
The shielding gas is made up of nitrogen or helium, carbon dioxide, oxygen, wherein carbon dioxide 10- of the total volume
18%th, oxygen 8-12%.
The beneficial effects of the present invention is：Had the advantage that using the present invention：First, UV combines shitosan and processes fresh-cut Huaihe River
Mountain takes full advantage of ultraviolet sterilization, shitosan prevent-browning, and shitosan, citric acid, Cys have synergy,
Use simultaneously can play more preferable fresh-keeping effect；Huai Shan is easily aoxidized, and UV processes under anaerobic the oxygen for avoiding Huai Shan
Change；Cryopreservation can reduce the respiration of Huai Shan, prolong storage period；Finite concentration in the shielding gas added during sealing storage
Carbon dioxide can suppress aerobic respiration, and certain density oxygen can resist anaerobic respiration, good fresh-keeping to reach
Effect.The present invention also has reference role to other preserving fruit and vegetable utilizings.
Specific embodiment
Technical scheme is further described with reference to embodiments, but claimed scope is not limited to
In described.
Embodiment one
A kind of preservation method of fresh-cut yams, the method is comprised the following steps：
A, pretreatment：Huai Shan cleanings, dust, peeling, cutting, sabot；
B, film：Pretreated Huai Shan in a is irradiated into 20min under 254nmUV, oxygen-free environment, then in Huaihe River mountain table
Smear the i.e. salable storage of chitosan solution that concentration is 1% in face.
The intensity of 254nmUV is 4.0kJ/m in step b2。
Chitosan solution preparation method is that shitosan is added in 0.5% citric acid solution in step b, then adds L- half
Cystine shakes up to be made.
The consumption of Cys is 0.2 times of chitosan mass.
It is 4 DEG C that reserve temperature is sealed in step b.
Sealing storage extracts air out for pack after the film of Huaihe River mountain in step b, and is filled with shielding gas.
Shielding gas is made up of nitrogen or helium, carbon dioxide, oxygen, and wherein carbon dioxide is of the total volume 10%, oxygen
8%.
Embodiment two
A kind of preservation method of fresh-cut yams, the method is comprised the following steps：
A, pretreatment：Huai Shan cleanings, dust, peeling, cutting, sabot；
B, film：Pretreated Huai Shan in a is irradiated into 25min under 254nmUV, oxygen-free environment, then in Huaihe River mountain table
Smear the i.e. salable storage of chitosan solution that concentration is 2% in face.
The intensity of 254nmUV is 4.6kJ/m in step b2。
Chitosan solution preparation method is that shitosan is added in 2.2% citric acid solution in step b, then adds L- half
Cystine shakes up to be made.
The consumption of Cys is 0.3 times of chitosan mass.
It is 2 that chitosan solution number of times is smeared in step b, each gap 4min.
It is 8 DEG C that reserve temperature is sealed in step b.
Sealing storage extracts air out for pack after the film of Huaihe River mountain in step b, and is filled with shielding gas.
Shielding gas is made up of nitrogen or helium, carbon dioxide, oxygen, and wherein carbon dioxide is of the total volume 12%, oxygen
9%.
Embodiment three
A kind of preservation method of fresh-cut yams, the method is comprised the following steps：
A, pretreatment：Huai Shan cleanings, dust, peeling, cutting, sabot；
B, film：Pretreated Huai Shan in a is irradiated into 29min under 254nmUV, oxygen-free environment, then in Huaihe River mountain table
Smear the i.e. salable storage of chitosan solution that concentration is 3% in face.
The intensity of 254nmUV is 5.3kJ/m in step b2。
Chitosan solution preparation method is that shitosan is added in 4.5% citric acid solution in step b, then adds L- half
Cystine shakes up to be made.
The consumption of Cys is 0.4 times of chitosan mass.
It is 3 times that chitosan solution number of times is smeared in step b, each gap 4min.
It is 13 DEG C that reserve temperature is sealed in step b.
Sealing storage extracts air out for pack after the film of Huaihe River mountain in step b, and is filled with shielding gas.
Shielding gas is made up of nitrogen or helium, carbon dioxide, oxygen, and wherein carbon dioxide is of the total volume 14%, oxygen
10%.
Example IV
A kind of preservation method of fresh-cut yams, the method is comprised the following steps：
A, pretreatment：Huai Shan cleanings, dust, peeling, cutting, sabot；
B, film：Pretreated Huai Shan in a is irradiated into 36min under 254nmUV, oxygen-free environment, then in Huaihe River mountain table
Smear the i.e. salable storage of chitosan solution that concentration is 4% in face.
The intensity of 254nmUV is 6.1kJ/m in step b2。
Chitosan solution preparation method is that shitosan is added in 6.7% citric acid solution in step b, then adds L- half
Cystine shakes up to be made.
The consumption of Cys is 0.5 times of chitosan mass.
It is 4 times that chitosan solution number of times is smeared in step b, each gap 5min.
It is 17 DEG C that reserve temperature is sealed in step b.
Sealing storage extracts air out for pack after the film of Huaihe River mountain in step b, and is filled with shielding gas.
Shielding gas is made up of nitrogen or helium, carbon dioxide, oxygen, and wherein carbon dioxide is of the total volume 16%, oxygen
11%.
Embodiment five
A kind of preservation method of fresh-cut yams, the method is comprised the following steps：
A, pretreatment：Huai Shan cleanings, dust, peeling, cutting, sabot；
B, film：Pretreated Huai Shan in a is irradiated into 40min under 254nmUV, oxygen-free environment, then in Huaihe River mountain table
Smear the i.e. salable storage of chitosan solution that concentration is 5% in face.
The intensity of 254nmUV is 7.0kJ/m in step b2。
Chitosan solution preparation method is that shitosan is added in 8% citric acid solution in step b, then adds the Guangs of L- half
Propylhomoserin shakes up to be made.
The consumption of Cys is 0.6 times of chitosan mass.
It is 4 times that chitosan solution number of times is smeared in step b, each gap 5min.
It is 20 DEG C that reserve temperature is sealed in step b.
Sealing storage extracts air out for pack after the film of Huaihe River mountain in step b, and is filled with shielding gas.
Shielding gas is made up of nitrogen or helium, carbon dioxide, oxygen, and wherein carbon dioxide is of the total volume 18%, oxygen
12%.
Claims (8)
1. a kind of preservation method of fresh-cut yams, it is characterised in that：The method is comprised the following steps：
A, pretreatment：Huai Shan cleanings, dust, peeling, cutting, sabot；
B, film：Pretreated Huai Shan in a is irradiated into 20-40min under 254nmUV, oxygen-free environment, then on Huai Shan surfaces
Smear the i.e. salable storage of chitosan solution that concentration is 1-5%.
2. the preservation method of a kind of fresh-cut yams according to claim 1, it is characterised in that：254nmUV in step b
Intensity be 4.0-7.0kJ/m2。
3. the preservation method of a kind of fresh-cut yams according to claim 1, it is characterised in that：Shitosan in step b
Solution manufacturing method is that shitosan is added in 0.5-8% citric acid solutions, then adds Cys and shakes up and makes.
4. the preservation method of a kind of fresh-cut yams according to claim 3, it is characterised in that：The use of the Cys
Measure as 0.2-0.6 times of chitosan mass.
5. the preservation method of a kind of fresh-cut yams according to claim 1, it is characterised in that：Shell is smeared in step b
Glycan solution number of times is 1-4 time, each gap 3-5min.
6. the preservation method of a kind of fresh-cut yams according to claim 1, it is characterised in that：Sealing storage in step b
It is 4-20 DEG C to hide temperature.
7. the preservation method of a kind of fresh-cut yams according to claim 1, it is characterised in that：The step b sealing storage
Air is extracted out for pack after the film of Huaihe River mountain, and be filled with shielding gas.
8. the preservation method of a kind of fresh-cut yams according to claim 7, it is characterised in that：The shielding gas by nitrogen or
Helium, carbon dioxide, wherein oxygen composition, carbon dioxide 10-18% of the total volume, oxygen 8-12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201611162468.6A CN106615084A (en) | 2016-12-15 | 2016-12-15 | Preservation method of fresh-cut Chinese yam |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611162468.6A CN106615084A (en) | 2016-12-15 | 2016-12-15 | Preservation method of fresh-cut Chinese yam |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333876A (en) * | 2017-06-23 | 2017-11-10 | 梁春 | A kind of preservation method of Chinese yam |
| CN107889881A (en) * | 2017-11-03 | 2018-04-10 | 福建农林大学 | A kind of method for suppressing fresh-cut yams brown stain |
| CN108542995A (en) * | 2018-05-31 | 2018-09-18 | 北京市农林科学院 | A kind of active fresh-cut yellow yam slice of high anti-oxidation and preparation method thereof |
| CN115669717A (en) * | 2022-11-03 | 2023-02-03 | 北京市农林科学院 | Composite preservation method for Lanzhou lily bulbs |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941612A (en) * | 2016-05-20 | 2016-09-21 | 南宁学院 | Preservation method of fresh Chinese yam |
| CN106070554A (en) * | 2016-06-23 | 2016-11-09 | 中国农业机械化科学研究院 | A kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method |
| CN106070571A (en) * | 2016-06-20 | 2016-11-09 | 潜山县富源科技有限公司 | A kind of preservation method for bamboo shoots |
| CN106538672A (en) * | 2016-11-08 | 2017-03-29 | 湖南省农产品加工研究所 | Natural composite antistaling agent and its preparation method and application |
-
2016
- 2016-12-15 CN CN201611162468.6A patent/CN106615084A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941612A (en) * | 2016-05-20 | 2016-09-21 | 南宁学院 | Preservation method of fresh Chinese yam |
| CN106070571A (en) * | 2016-06-20 | 2016-11-09 | 潜山县富源科技有限公司 | A kind of preservation method for bamboo shoots |
| CN106070554A (en) * | 2016-06-23 | 2016-11-09 | 中国农业机械化科学研究院 | A kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method |
| CN106538672A (en) * | 2016-11-08 | 2017-03-29 | 湖南省农产品加工研究所 | Natural composite antistaling agent and its preparation method and application |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333876A (en) * | 2017-06-23 | 2017-11-10 | 梁春 | A kind of preservation method of Chinese yam |
| CN107889881A (en) * | 2017-11-03 | 2018-04-10 | 福建农林大学 | A kind of method for suppressing fresh-cut yams brown stain |
| CN108542995A (en) * | 2018-05-31 | 2018-09-18 | 北京市农林科学院 | A kind of active fresh-cut yellow yam slice of high anti-oxidation and preparation method thereof |
| CN115669717A (en) * | 2022-11-03 | 2023-02-03 | 北京市农林科学院 | Composite preservation method for Lanzhou lily bulbs |
| CN115669717B (en) * | 2022-11-03 | 2024-05-03 | 北京市农林科学院 | Compound preservation method for Lanzhou lily bulbs |
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Application publication date: 20170510 |