CN107897352A - A kind of peeling preservation method of taro - Google Patents
A kind of peeling preservation method of taro Download PDFInfo
- Publication number
- CN107897352A CN107897352A CN201711235242.9A CN201711235242A CN107897352A CN 107897352 A CN107897352 A CN 107897352A CN 201711235242 A CN201711235242 A CN 201711235242A CN 107897352 A CN107897352 A CN 107897352A
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- Prior art keywords
- taro
- peeling
- preservation method
- mould
- water
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- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 50
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000004321 preservation Methods 0.000 title claims abstract description 16
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 5
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000001632 sodium acetate Substances 0.000 claims abstract description 5
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 5
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 5
- 239000011593 sulfur Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 12
- 206010033546 Pallor Diseases 0.000 claims description 9
- 239000003963 antioxidant agent Substances 0.000 claims description 6
- 230000003078 antioxidant effect Effects 0.000 claims description 6
- 235000006708 antioxidants Nutrition 0.000 claims description 6
- 241000411851 herbal medicine Species 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000010265 sodium sulphite Nutrition 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 5
- 239000003814 drug Substances 0.000 claims description 4
- 235000001405 Artemisia annua Nutrition 0.000 claims description 3
- 240000000011 Artemisia annua Species 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 244000111489 Gardenia augusta Species 0.000 claims description 3
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 3
- 240000004980 Rheum officinale Species 0.000 claims description 3
- 235000008081 Rheum officinale Nutrition 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229940079593 drug Drugs 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 239000004258 Ethoxyquin Substances 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 235000019285 ethoxyquin Nutrition 0.000 claims description 2
- DECIPOUIJURFOJ-UHFFFAOYSA-N ethoxyquin Chemical compound N1C(C)(C)C=C(C)C2=CC(OCC)=CC=C21 DECIPOUIJURFOJ-UHFFFAOYSA-N 0.000 claims description 2
- 229940093500 ethoxyquin Drugs 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 2
- 235000013824 polyphenols Nutrition 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 claims description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 12
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 abstract description 4
- 239000001301 oxygen Substances 0.000 abstract description 4
- 238000005260 corrosion Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 241000366676 Justicia pectoralis Species 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 230000001046 anti-mould Effects 0.000 abstract description 2
- 239000002546 antimould Substances 0.000 abstract description 2
- 238000004061 bleaching Methods 0.000 abstract description 2
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 210000000170 cell membrane Anatomy 0.000 abstract description 2
- 230000007423 decrease Effects 0.000 abstract description 2
- 235000019249 food preservative Nutrition 0.000 abstract description 2
- 239000005452 food preservative Substances 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 230000003993 interaction Effects 0.000 abstract description 2
- 230000036387 respiratory rate Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 230000007797 corrosion Effects 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000000855 fungicidal effect Effects 0.000 description 3
- 239000000417 fungicide Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000003899 bactericide agent Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 239000005867 Iprodione Substances 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000005842 Thiophanate-methyl Substances 0.000 description 1
- -1 Turkdo Chemical compound 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 239000006013 carbendazim Substances 0.000 description 1
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- ONUFESLQCSAYKA-UHFFFAOYSA-N iprodione Chemical compound O=C1N(C(=O)NC(C)C)CC(=O)N1C1=CC(Cl)=CC(Cl)=C1 ONUFESLQCSAYKA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- BHRZNVHARXXAHW-UHFFFAOYSA-N sec-butylamine Chemical compound CCC(C)N BHRZNVHARXXAHW-UHFFFAOYSA-N 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- QGHREAKMXXNCOA-UHFFFAOYSA-N thiophanate-methyl Chemical group COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC QGHREAKMXXNCOA-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23B7/157—Inorganic compounds
-
- 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
- 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
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
-
- 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
Abstract
The present invention relates to food preservative technology field, the peeling preservation method of specifically a kind of taro, after sulfur impregnated is handled, reach color protection, bleaching, corrosion-resistant purpose, sodium Diacetate is mainly by effectively infiltrating through the cell membrane of mould and the interaction of interferases, inhibit the generation of mould, so as to reach high-effect anti-mould, the functions such as anti-corrosion, finally by CO2, O2, the collocation of N2, by the concentration for artificially reducing oxygen in storage environment, improve the concentration of carbon dioxide, so as to suppress the respiratory rate of taro, reduce the consumption of nutriment, delay the aging of fruits and vegetables, the time for postponing brown stain greatly extends the shelf-life of fresh-cut taro piece, reduce the decline of active oxygen systemic-function, membranous system is not readily susceptible to destroy, reduce brown stain degree, can be by extended shelf-life by 50 60 days or so.
Description
Technical field
The present invention relates to the peeling preservation method of food preservative technology field, specifically a kind of taro.
Background technology
Taro can form the cultigen of underground bulb in belonging to for Araeceae taro, have life in south China and North China each province
Production.Contain abundant carbohydrate in taro, often starch-containing 17.5g, protein 2.2g in 100g taros, than general vegetables
Will height.In addition, taro is also containing a variety of dimension lifes of the mineral matters and carrotene, thiamine, riboflavin, niacin etc. such as calcium, phosphorus, iron
Element.
At present, peeling taro is mainly used for quick-frozen outlet, but since quick-frozen running cost is high, it is impossible to meet domestic
Production requirement.Preservation method to removing the peel taro, some products use preservative, mainly have sporgon, iprodione (antibacterial urea),
Turkdo, carbendazim, thiophanate methyl, sec-butylamine etc..However, long-time service chemical bactericide easily causes germ to produce anti-medicine
Property, and cause the dosage of these fungicide to have to continue to increase, so as to also trigger food security, environmental pollution and have
A series of serious problems such as evil biomolecule resistant.People increasingly worry that chemical bactericide residual is to human health in food chain
Influence, it is desirable to reduce the usage amount of Food Chemistry fungicide, common fungicide is prohibited by many national explicit orders in many productions
Only in fresh-keeping middle use.So removing the peel the fresh-keeping of taro all seems particularly urgent.
The content of the invention
It is an object of the invention to overcome the drawbacks described above of the prior art, there is provided a kind of peeling preservation method of taro, is adopted
With this method is safe and environment-friendly, cost is low, effect is good, there is prominent advantage compared with the prior art.
Technical scheme is as follows：
The peeling preservation method of a kind of taro, it is characterised in that comprise the following steps：
（1）Peeling：Choose fresh taro to remove the peel as raw material, wash by water to completely cut off air while peeling, put in time after peeling
Enter in clear water；
（2）Sulfur impregnated processing：Sodium sulfite, citric acid, vitamin C, antioxidant, extracts of Chinese herbal medicine are chosen, will be with upper volume
Than for 3:0.5:0.3:0.2:1 uniformly mixing, adding water makes the concentration of sodium sulfite remain 0.2-0.5%；By the taro of peeling
Put into solution and soak 5-8 minutes, gentle agitation reaches taro and soaks comprehensively；
（3）Blanching treatment：Taro in soak is pulled out, puts into blanching 20-40 seconds in boiling water immediately；
（4）Float cold treatment：Taro, which puts into rapidly, after blanching rinses cooling in the cold water for containing 0.2% citric acid, 0.5% sodium Diacetate；
（5）Cleaning is dried：By by float it is cold after taro input clear water in 3-5 minute clean taro remained on surface medicines, air-dry to
There is not droplet on taro surface；
（6）Packaging：Sealed after CO2, O2, N2 mixed gas are filled with packaging.
Specifically, step（2）Described in antioxidant for ascorbic acid, ethoxyquin, tea polyphenols, BHA, BHT its
Middle one or more.
Specifically, step（6）In be filled with 8% CO2,2% O2, the mixed gas of 90% N2.
Specifically, step（2）Described in extracts of Chinese herbal medicine for sweet wormwood, radix scutellariae, cape jasmine, the extracting solution of rheum officinale.
The beneficial effect of the invention is：
The reagent that the present invention uses is green non-poisonous edible reagent, after sulfur impregnated is handled, reaches color protection, bleaching, prevents
Rotten purpose, sodium Diacetate is mainly by effectively infiltrating through the cell membrane of mould and the interaction of interferases, it is suppressed that
The generation of mould, so as to reach the functions such as high-effect anti-mould, anti-corrosion, finally by the collocation of CO2, O2, N2, by artificially reducing storage
Hide the concentration of oxygen in environment, improve the concentration of carbon dioxide, so as to suppress the respiratory rate of taro, reduce disappearing for nutriment
Consumption, delays the aging of fruits and vegetables, and the time for postponing brown stain greatly extends the shelf-life of fresh-cut taro piece, reduces active oxygen system work(
It can decline, membranous system is not readily susceptible to destroy, and reduces brown stain degree, can be by extended shelf-life by 50-60 days or so.
Embodiment
With reference to embodiment, the present invention is further illustrated.
The peeling preservation method of a kind of taro, it is characterised in that comprise the following steps：
（1）Peeling：Choose fresh taro to remove the peel as raw material, wash by water to completely cut off air while peeling, put in time after peeling
Enter in clear water；
（2）Sulfur impregnated processing：Sodium sulfite, citric acid, vitamin C, antioxidant, extracts of Chinese herbal medicine are chosen, will be with upper volume
Than for 3:0.5:0.3:0.2:1 uniformly mixing, adding water makes the concentration of sodium sulfite remain 0.3%；The taro of peeling is put into
Soaked 6 minutes into solution, gentle agitation reaches taro and soaks comprehensively；
（3）Blanching treatment：Taro in soak is pulled out, puts into blanching 30 seconds in boiling water immediately；
（4）Float cold treatment：Taro, which puts into rapidly, after blanching rinses cooling in the cold water for containing 0.2% citric acid, 0.5% sodium Diacetate；
（5）Cleaning is dried：By by float it is cold after taro input clear water in 4 minutes clean taro remained on surface medicines, air-dry to taro
Head surface is not having droplet；
（6）Packaging：Sealed after CO2, O2, N2 mixed gas are filled with packaging.
Wherein, step（2）Described in antioxidant be ascorbic acid.
Wherein, step（6）In be filled with 8% CO2,2% O2, the mixed gas of 90% N2.
Wherein, step（2）Described in extracts of Chinese herbal medicine for sweet wormwood, radix scutellariae, cape jasmine, the extracting solution of rheum officinale.
Compared using the peeling preservation method and existing general taro preservation method of taro of the present invention, the holding time is as follows
Shown in table：
Table 1-1
| Preservation method | Fresh keeping time（d） |
| It is existing | 32 |
| The embodiment of the present invention | 51 |
To sum up contrast can be seen that, the relatively existing general taro preservation method of the present invention, fresh keeping time increased.
The foregoing is merely the preferred embodiment of invention, it is not intended to limit the invention, all spirit in the present invention
Within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention.
Claims (4)
1. the peeling preservation method of a kind of taro, it is characterised in that comprise the following steps：
（1）Peeling：Choose fresh taro to remove the peel as raw material, wash by water to completely cut off air while peeling, put in time after peeling
Enter in clear water；
（2）Sulfur impregnated processing：Sodium sulfite, citric acid, vitamin C, antioxidant, extracts of Chinese herbal medicine are chosen, will be with upper volume
Than for 3:0.5:0.3:0.2:1 uniformly mixing, adding water makes the concentration of sodium sulfite remain 0.2-0.5%；By the taro of peeling
Put into solution and soak 5-8 minutes, gentle agitation reaches taro and soaks comprehensively；
（3）Blanching treatment：Taro in soak is pulled out, puts into blanching 20-40 seconds in boiling water immediately；
（4）Float cold treatment：Taro, which puts into rapidly, after blanching rinses cooling in the cold water for containing 0.2% citric acid, 0.5% sodium Diacetate；
（5）Cleaning is dried：By by float it is cold after taro input clear water in 3-5 minute clean taro remained on surface medicines, air-dry to
There is not droplet on taro surface；
（6）Packaging：Sealed after CO2, O2, N2 mixed gas are filled with packaging.
A kind of 2. peeling preservation method of taro according to claim 1, it is characterised in that step（2）Described in it is anti-
Oxidant is ascorbic acid, ethoxyquin, tea polyphenols, the one or more of which of BHA, BHT.
A kind of 3. peeling preservation method of taro according to claim 1, it is characterised in that step（6）In be filled with 8%
CO2,2% O2, the mixed gas of 90% N2.
A kind of 4. peeling preservation method of taro according to claim 1, it is characterised in that step（2）Described in
Herbal medicine extracting solution is sweet wormwood, radix scutellariae, cape jasmine, the extracting solution of rheum officinale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711235242.9A CN107897352A (en) | 2017-11-30 | 2017-11-30 | A kind of peeling preservation method of taro |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711235242.9A CN107897352A (en) | 2017-11-30 | 2017-11-30 | A kind of peeling preservation method of taro |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897352A true CN107897352A (en) | 2018-04-13 |
Family
ID=61848260
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711235242.9A Pending CN107897352A (en) | 2017-11-30 | 2017-11-30 | A kind of peeling preservation method of taro |
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| Country | Link |
|---|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200124379A (en) * | 2019-04-24 | 2020-11-03 | 곡성군(관리부서:곡성군농업기술센터) | Method for extending shelf life of peeled taro and taro pie including peeled taro manufactured by using thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047755A (en) * | 2017-05-05 | 2017-08-18 | 集美大学 | A kind of Compositional type biological antiseptic preservative preserved for taro and preparation method thereof |
| CN107156285A (en) * | 2017-06-13 | 2017-09-15 | 扬州大学 | A kind of fresh-cut Xiangsha dasheen head preservation method |
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2017
- 2017-11-30 CN CN201711235242.9A patent/CN107897352A/en active Pending
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| CN107047755A (en) * | 2017-05-05 | 2017-08-18 | 集美大学 | A kind of Compositional type biological antiseptic preservative preserved for taro and preparation method thereof |
| CN107156285A (en) * | 2017-06-13 | 2017-09-15 | 扬州大学 | A kind of fresh-cut Xiangsha dasheen head preservation method |
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| 张惠: ""去皮芋头的保鲜技术"", 《农村实用技术》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200124379A (en) * | 2019-04-24 | 2020-11-03 | 곡성군(관리부서:곡성군농업기술센터) | Method for extending shelf life of peeled taro and taro pie including peeled taro manufactured by using thereof |
| KR102268527B1 (en) * | 2019-04-24 | 2021-06-23 | 곡성군(관리부서:곡성군농업기술센터) | Method for extending shelf life of peeled taro and taro pie including peeled taro manufactured by using thereof |
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Application publication date: 20180413 |