CN107156285A - A kind of fresh-cut Xiangsha dasheen head preservation method - Google Patents
A kind of fresh-cut Xiangsha dasheen head preservation method Download PDFInfo
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- CN107156285A CN107156285A CN201710441802.XA CN201710441802A CN107156285A CN 107156285 A CN107156285 A CN 107156285A CN 201710441802 A CN201710441802 A CN 201710441802A CN 107156285 A CN107156285 A CN 107156285A
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- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 52
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000004321 preservation Methods 0.000 title claims abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 50
- 229920001661 Chitosan Polymers 0.000 claims abstract description 33
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- 239000011668 ascorbic acid Substances 0.000 claims abstract description 24
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 24
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- 239000002131 composite material Substances 0.000 claims abstract description 7
- 238000003306 harvesting Methods 0.000 claims abstract description 7
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 238000004090 dissolution Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 4
- 238000010129 solution processing Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
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- 230000000694 effects Effects 0.000 abstract description 7
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- 229940099563 lactobionic acid Drugs 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 4
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- 238000010521 absorption reaction Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241001630118 Chrysomphalus bifasciculatus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- PWKSKIMOESPYIA-BYPYZUCNSA-N L-N-acetyl-Cysteine Chemical compound CC(=O)N[C@@H](CS)C(O)=O PWKSKIMOESPYIA-BYPYZUCNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
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- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- JVBXVOWTABLYPX-UHFFFAOYSA-L sodium dithionite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])=O JVBXVOWTABLYPX-UHFFFAOYSA-L 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of fresh-cut Jingjiang Xiangsha dasheen head preservation method, this method is will to be handled after the cleaning of the fresh taro of harvesting, section, hot water blanching with lactose acid solution, then is handled with ascorbic acid, chitosan composite solution atomizing, is then vacuum-packed.Fresh taro peeling section is carried out hot water blanching and reduces enzyme activity by the present invention, with lactose acid treatment taro piece, last ascorbic acid and chitosan spraying overlay film, with reference to the handling process of vacuum cold, make fresh-cut Jingjiang Xiangsha dasheen head can be fresh-keeping by more than 60 days on the premise of preferable flavor taste is kept.
Description
Technical field
The present invention relates to taro technical field of preservation of fresh, and in particular to a kind of Preservation Treatment work of fresh-cut Jingjiang Xiangsha dasheen head
Skill.
Background technology
Jingjiang Xiangsha dasheen, is the improved seeds in taro class product, with amylopectin content is high, nutritious, Sha Nuoshi
In it is in good taste the features such as, it is deep to be liked and trusted by consumer.Xiangsha dasheen it is nutritious, not only the content of protein is higher,
The rich content of essential amino acid, ratio are relatively reasonable, and containing a large amount of the essential trace elements of the human bodys, such as calcium, phosphorus, iron,
Potassium, magnesium etc., add its content of starch for being up to 70%, can both make vegetables, can make grain again and eat.
Easily occur brown stain and rotten due to adopting rear fresh taro, and at present without preferable fresh taro method for storing and refreshing, cause
The problem of Xiangsha dasheen sales cycle is short, sales region is narrow, seriously constrains the development of Jingjiang Xiangsha dasheen industry.Fresh glycan life
Production is seasonal strong, easily germinates, goes mouldy rotten, and its supracutaneous brown scale Maonans is to remove, and is also possible to cause in cutting
The strange of hand itches incomparably, and inconvenience is caused to eating at home, therefore glycan is particularly suitable for fresh cut products storage pin, in order to fast cook
Cook use.But glycan is in the fresh-cut processing procedures such as cleaning, peeling, cutting, it can bring that deterioration in quality is fast, Physiology and biochemistry generation
Thank aggravation, easily by microbial infection the problems such as, cause the shortening of shelf life.
Zhang Fusheng etc. is first with 0.2% vitamin C, 0.2% citric acid, the processing of 0.5% sodium dithionite colour protecting liquid, cleaning
Peeling taro is handled with 0.4% konjak portuguese gansu polyose sugar aqueous solution again afterwards, can effectively extend the storage period of peeling taro, at room temperature
Can preserve after 9d, vacuum packaging storage period is up to more than 20d.
The result of study of the single color stabilizer of different formulations shows, under 4 DEG C of holding conditions, and four kinds of single anti-browning agents can rise
To the effect for suppressing fresh-cut taro brown stain, including N-acetyl-L-cysteine, Cys, 4- Crystoidses and anti-
Bad hematic acid, the processing of best results is 0.05% Cys, and best results is combined as in compound anti-browning agent processing
0.05%L- cysteine combination 0.05%4- hexyl resorcins.The research of also scholar shows, under same storage temperature, single
One inhibitor handles optium concentration：0.5% chitosan, 2.0% ascorbic acid, 2.5% citric acid and 0.2% chlorine
Change calcium.In addition, after fresh cut taro soaks through concentration for 1.5%~2.5% plant acid solution (pH value ＜ 4.5), then with 0.1%~
0.2% sodium alginate or the processing of 0.5%~0.7% chitosan coating solution coating, are packed, freshness date is up to 1
More than month.
Lactobionic acid is a kind of green, nontoxic, efficient antioxidant, while oxygen radical is removed, also with water conservation,
The features such as dissolubility is good, can be easy to absorption of human body with mineral salt formation compound, in addition as a kind of tartaric acid of lactose,
It is also an option that property promote the growth of gut flora, than the local flavor that lactose has milder more sweet tea.
Current research of the lactobionic acid in terms of preserving fruit and vegetable utilizing is less, because the kind of taro is different, the post-harvest physiology metabolism of taro
Have differences, this patent combines the preservation technology condition for other kind taros that existing experimental study is provided, with reference to the reason of Xiangsha dasheen
Change feature, the green non-poisonous antioxidant lactobionic acid of innovative use is combined the method such as ascorbic acid and chitosan immersion plated film
Synergy, Jingjiang Xiangsha dasheen can be made to obtain preferable fresh-keeping effect.
The content of the invention
It is an object of the invention to provide a kind of longer-term preservation method of Jingjiang Xiangsha dasheen.
Jingjiang Xiangsha dasheen head preservation method of the present invention, is by fresh taro peeling, section, the hot water blanching of harvesting
Handled, then with ascorbic acid, the processing of chitosan composite solution atomizing, be then vacuum-packed with lactose acid solution afterwards.
The use lactose acid solution processing, is that the lactose acid solution for being 2.0%-5.0% with mass concentration soaks fresh-cut taro
Piece 1 minute；At room temperature the drying of normal temperature blower fan to surface without substantially it is water stain.
The use ascorbic acid, the processing of chitosan composite solution atomizing, it is first 1.0%-5.0% with mass concentration to be
Dissolution of ascorbic acid powdered chitosan, is finished to being completely dissolved, and chitosan ultimate density is 0.5%-1.0%；It will obtain again
Ascorbic acid chitosan solution presses 80 μ g/cm2Dosage, spraying treatment taro piece.
Preservation method of the present invention is concretely comprised the following steps：
Step 1, crop field harvest fresh taro peeling in 2 days；
Blanching three minutes in step 2, section, 75 DEG C of hot water；
Step 3, lactose acid solution processing taro piece；
Step 4, with ascorbic acid auxiliary dissolving chitosan；
Step 5, ascorbic acid, chitosan composite solution atomizing processing taro piece；
Step 6, the fresh-cut taro piece being disposed use food-grade PVC plastic pocket vacuum sealing, are placed in 4 DEG C or so refrigerating chambers
Lucifuge is stored.
Further, in step 2 and 3, blanching simply drains moisture after three minutes, is immersed into rapidly in lactose acid solution,
Avoid that brown stain occurs because of overlong time, in addition, influence of the 2.0%-5.0% lactobionic acid to pH is also minimum.
In step 4,100 mesh sieves are crossed before powdered chitosan dissolving, are easy to dissolving；As solvent it is also to examine using ascorbic acid
Consider dissolubility.
In step 5, the reason for using spraying treatment it is that chitosan film forming can be made evenly, reduces contact wetting and dry
The dry time, while reduce influences the mouthfeel of taro piece because chitosan is excessive.
Operate and carry out in an aseptic environment in step 3,4,5,6, because ultraviolet disinfection can accelerate non-enzymatic browning, together
When, ultraviolet and high-temperature sterilization can destroy the antioxidant structures such as ascorbic acid, lactobionic acid, so using sterilizing during reagent preparation
Mode be 0.45 μm of filter opening filtration sterilization.
In step 3,4,5 after antioxidant lactobionic acid immersion treatment, color protection anti-browning agent ascorbic acid, protective layer are combined steady
Agent chitosan spraying treatment, collective effect are determined so as to extend the shelf life of fresh-cut taro piece.
The reagent that the present invention is used is green non-poisonous edible reagent, and lactobionic acid also has water conservation, increases local flavor, promotees
Enter mineral absorption, adjust the effect of gut flora, coordinate ascorbic acid chitosan coating process, while reagent is all filtered
Hole is degerming, greatly extends the shelf-life of fresh-cut taro piece, on the premise of increase local flavor does not change mouthfeel, by extended shelf-life
By 60 days or so.
Embodiment
In order that the purpose of the present invention, technical scheme and advantage are more clearly understood, below in conjunction with example, the present invention is entered
One step is described in detail.It should be appreciated that instantiation described herein is not intended to limit the present invention only to explain the present invention
The scope of protection.
Embodiment 1：
1. sort out is uniform in size, the taro without the new harvesting substantially rotted, damaged, the preliminary soil for removing surface.
2. peeling such as cuts at the big or small slice, thickness about 0.5cm drains surface moisture；
3. with the dissolution of ascorbic acid powdered chitosan that mass concentration is 1%, finished to being completely dissolved, chitosan is finally dense
Spend for 0.5%；
4. using immersion processing, fresh-cut taro piece obtained above is immersed in ascorbic acid chitosan solution 1 minute,
Taking-up drains moisture, is dried under normal temperature blower fan at 20 DEG C of room temperature, to surface filming；
5. the fresh-cut taro piece that above-mentioned processing is obtained, which loads light tight food-grade PVC material polybags, vacuumizes sealing, 4 are placed in
DEG C refrigerating chamber lucifuge storage；
6. periodically sampling observation, checks the physical and chemical index and microbiological indicator of fresh-cut taro.
This processing fresh-cut taro piece started a little brown stain occurred at the 30th day, and color burn, epidermis occurs under Zou's contracting, quality
Drop；There is within 35th day microorganism exceeded, the optimal shelf-life is 30 days.
Embodiment 2：
1. sort out is uniform in size, the taro without the new harvesting substantially rotted, damaged, the soil on surface is removed.
2. peeling such as cuts at the big or small slice, thickness about 0.5cm, blanching 3 minutes, drain surface moisture in 75 DEG C of hot water；
3. being 5.0% lactose acid solution submergence fresh-cut taro piece with mass concentration, processing time is 1 minute；20 DEG C of room temperature
Dried under lower normal temperature blower fan, to surface without substantially water stain；
4. with the dissolution of ascorbic acid powdered chitosan that mass concentration is 2%, finished to being completely dissolved, chitosan is finally dense
Spend for 1%；
5. using atomizing processing, ascorbic acid obtained above, chitosan composite solution are loaded into watering can, by 80 μ g/
cm2Dosage, spraying treatment fresh-cut taro piece.Dried under normal temperature blower fan at 20 DEG C of room temperature, to surface filming；
6. the polybag that the taro that above-mentioned processing is obtained loads food-grade PVC materials vacuumizes sealing, vacuum machine it is true
Reciprocal of duty cycle is -0.08MPa ± 3%；After vacuumizing, 4 DEG C of refrigerating chamber storages are placed in；
7. periodically sampling observation, checks the physical and chemical index and microbiological indicator of fresh-cut taro.
This processing adds the blanching step in second step, and the vigor of enzyme can be inhibited to a certain extent, increases simultaneously
Add chitosan concentration, change chitosan handling process, while the pretreatment of lactobionic acid is added, the fresh-cut taro piece shelf-life
Extension has statistical significance；Started the change such as a little brown stain, color burn occur at the 68th day, the 72nd day starts micro- life occur
Thing is exceeded.The optimal shelf-life is 68 days.
Embodiment 3：
The step of with embodiment 2 and effect are essentially identical, and difference is that the mass concentration of lactose acid solution is
2.0%；With the dissolution of ascorbic acid powdered chitosan that mass concentration is 1%, finished to being completely dissolved, chitosan ultimate density is
0.5%.
Embodiment 4：
The step of with embodiment 2 and effect are essentially identical, and difference is that the mass concentration of lactose acid solution is
3.0%；With the dissolution of ascorbic acid powdered chitosan that mass concentration is 5%, finished to being completely dissolved, chitosan ultimate density is
1%.
Claims (3)
1. a kind of Jingjiang Xiangsha dasheen head preservation method, it is characterised in that：It is by the fresh taro peeling, section, hot water drift of harvesting
Handled, then with ascorbic acid, the processing of chitosan composite solution atomizing, be then vacuum-packed with lactose acid solution after scalding.
2. according to the method described in claim 1, it is characterised in that the use lactose acid solution processing, is to be with mass concentration
2.0%-5.0% lactose acid solution immersion fresh-cut taro piece 1 minute；At room temperature the drying of normal temperature blower fan to surface without substantially it is water stain.
3. according to the method described in claim 1, it is characterised in that the use ascorbic acid, chitosan composite solution atomizing
Processing, be first 1.0%-5.0% with mass concentration dissolution of ascorbic acid powdered chitosan, finished to being completely dissolved, shell gather
Sugared ultimate density is 0.5%-1.0%；Again by obtained ascorbic acid chitosan solution by 80 μ g/cm2Dosage, spraying treatment
Taro piece.
Priority Applications (1)
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| CN107897352A (en) * | 2017-11-30 | 2018-04-13 | 孙铭岐 | A kind of peeling preservation method of taro |
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