CN109329402A - A kind of keeping fresh and protecting color method of fresh-cut lotus root - Google Patents
A kind of keeping fresh and protecting color method of fresh-cut lotus root Download PDFInfo
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- CN109329402A CN109329402A CN201811145737.7A CN201811145737A CN109329402A CN 109329402 A CN109329402 A CN 109329402A CN 201811145737 A CN201811145737 A CN 201811145737A CN 109329402 A CN109329402 A CN 109329402A
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- 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 44
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 23
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- 229930003268 Vitamin C Natural products 0.000 claims abstract description 22
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 36
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- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- 239000012153 distilled water Substances 0.000 description 1
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of keeping fresh and protecting color methods of fresh-cut lotus root, including lotus rhizome pretreatment, the preparation of antistaling agent and color protection sterilization and packaging step, wherein the antistaling agent is the composite antistaling agent for including vitamin C, citric acid, chitosan and tea tree ethereal oil.It is compared to the prior art, antistaling agent prescription in the present invention combines the film forming of the inoxidizability of VC, the natural antibacterial of tea tree ethereal oil and chitosan, integrate antibacterial, controlled atmosphere, prevent microorganism invasion, and formulation operations are convenient, it is at low cost, nontoxic, harmless, processing is simple so that fresh-cut lotus root piece storage quality is substantially better than other processing；A kind of fresh-cut lotus root piece color protection and storage practice that this patent provides, extend the shelf life of fresh-cut lotus root piece, reduce weight-loss ratio, reduce rotting rate, and operation is simpler, at low cost, safe and pollution-free, a new approach is provided for the keeping fresh and protecting color of fresh-cut fruit and vegetable, while being also the color protection of its fresh-cut fruit and vegetable, fresh-keeping providing reference.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables, more particularly to a kind of keeping fresh and protecting color method of fresh-cut lotus root.
Background technique
The also known as minimum processing fruits and vegetables of fresh-cut fruit and vegetable, half processes fruits and vegetables etc., refer to fruits and vegetables through classification, cleaning, trimming, peeling,
A series of obtain after processing instant such as cutting, fresh-keeping, packaging uses fruit and vegetable product.Because it is natural, nutrition, fresh, conveniently
And the advantages that using high (100% is edible) is spent, it has also become most fast one of the retail food of sales growth.But part fruits and vegetables
After the processing such as cutting, mechanical damage is generated, the integrality of cell, the compartmentalization of enzyme-to-substrate are destructurized, enzyme and bottom
Object directly contacts, and easily leads to brown stain, directly affects the sense organ and interior quality of fresh-cut fruit and vegetable, makes to the commodity value of fresh-cut fruit and vegetable
At greatly influencing.Color protection is the key technology of fresh-cut fruit and vegetable, and according to principle difference, general color protection can be divided into physics color protection, change
Learn color protection and biological color protection.Though physics color protection can slow down the speed of brown stain to a certain extent, it cannot be guaranteed that fresh-cut fruit and vegetable
Good colour；Chemical color protection generally uses the chemical reagent of sulfur-bearing ingredient, but has residual, damages to human health, the U.S.
FDA has forbidden its use.Biological color protection is to carry out color protection, tool to fresh-cut fruit and vegetable using some biological metabolites and its derivative
There are preferable Restrain browning, anti-corrosive fresh-keeping and other effects.
Lotus rhizome is the subterranean stem of lotus, is grown wild in mud.Fresh lotus rhizome has preferably brittleness, and flavor is good, full of nutrition, but
Easily brown stain and softening after cutting.The present invention provides a kind of fresh-cut lotus root color protecting method using fresh-cut lotus root as material, for from now on
The color protection of fresh-cut fruit and vegetable fresh-keeping provides reference.
Summary of the invention
Goal of the invention: for presently, there are lotus rhizome preservation technology limitation, the present invention provides a kind of safety and environmental protection,
It is able to extend the keeping fresh and protecting color method of fresh-cut lotus root shelf life, the fresh-cut lotus root for improving commodity value.
A kind of technical solution: keeping fresh and protecting color method of fresh-cut lotus root of the present invention, comprising the following steps:
(1) lotus rhizome pre-processes: taking fresh lotus rhizome, slice is removed the peel after cleaning, flowing water rinses again；
(2) preparation of antistaling agent: weighing a small amount of acetic acid of 20g chitosan, be then dissolved in 1000mL water, then
1.5-2.5g vitamin C, 2-4g citric acid stirring and dissolving are sequentially added, the mixing of 1-3mL tea tree ethereal oil ultrasound is added；
(3) color protection sterilization and packaging: step (1) pretreated lotus rhizome is put into step (2) prepared antistaling agent
It impregnates, then pulls out and drain away the water, 0-4 DEG C of storage after freshness protection package vacuum packaging.
In step (1), the fresh lotus rhizome selects the undamaged lotus rhizome of appearance.
In step (1), 3-5mm sheet is cut into peeling after the lotus root washing.
In step (1), flowing water is rinsed again after slice, washes off the starch on surface.
In step (2), 0.2% vitamin C, 0.3% citric acid, 2% chitosan, 2mL/L tea tree ethereal oil are preferably prepared.I.e.
The a small amount of acetic acid of 20g chitosan is weighed, is then dissolved in 1000mL water, 2g vitamin C, 3g lemon are sequentially added
Sour stirring and dissolving adds 2mL tea tree ethereal oil ultrasound and mixes 10min.
In step (2), since chitosan dissolubility is poor, acid condition is needed to dissolve, when preparation will be first with a small amount of acetic acid
Dissolution, then be dissolved in water.
In step (2), the ultrasound, which mixes, to be referred to 40KHz ultrasound 10min.
In step (3), 5-15min is impregnated.
Tea tree ethereal oil in the present invention is by originating in the Myrtaceae in Australia (Myrtaceae) Melaleuca
(Melaleuca) leaf of plant narrow leaved tea tree (Melaleuca ahernifolia) and branch end through steam distillation and
Colourless to the faint yellow essential oil obtained is the strongest natural antibacterial agent of activity found so far.It is current research shows that tea tree
Essential oil effectively can inhibit disease fungus to grow, and inducing strawberry disease resistance improves, can effective extending fruit as potential antistaling agent
Shelf-life.The chitosan is a kind of natural macromolecule soluble dietary fiber, does not contain heat, is thin with splendid fat reducing
Body effect and safe without toxic side effect.Chitosan is with having very high retentiveness, dilatancy, film forming, caking property, in fruit
Vegetable surface easily forms a colorless and transparent semi-permeable membrane, can effectively organize O2Entrance, slow down CO2To external diffusion, one is formed
O2, high CO2Semi-permeable membrane, effectively inhibit the physiological respiration of fruits and vegetables, slow down the loss of nutriment, and reduce invading for microorganism
Dye inhibits postharvest storage evaporation, to keep the hardness and color of fruits and vegetables to reduce rotting rate.
The utility model has the advantages that be compared to the prior art, inoxidizability VC of antistaling agent prescription in the present invention, tea tree ethereal oil
Natural antibacterial and the film forming of chitosan combine, integrate antibacterial, controlled atmosphere, prevent microorganism invasion, and formulation operations
It is convenient, it is at low cost, nontoxic, harmless, processing is simple, so that fresh-cut lotus root piece storage quality is substantially better than other processing；This patent mentions
A kind of fresh-cut lotus root piece color protection and storage practice supplied, extends the shelf life of fresh-cut lotus root piece, reduces weight-loss ratio, reduces rotting rate,
And operation is simpler, at low cost, safe and pollution-free, provides a new approach for the keeping fresh and protecting color of fresh-cut fruit and vegetable, while
For its fresh-cut fruit and vegetable color protection, fresh-keeping provide reference.
Specific embodiment
The application is explained in detail combined with specific embodiments below.
Embodiment 1
Test material: lotus rhizome is fresh lotus rhizome, transports laboratory after buying back, and selection nothing rots, has no mechanical damage, be no different
Shape, the fresh lotus rhizome of pest and disease damage is not spare.
The keeping fresh and protecting color method of fresh-cut lotus root, comprising the following steps:
(1) lotus rhizome pre-processes: taking above-mentioned fresh lotus rhizome, transverse section after cleaning, thickness 3-5mm, flowing water rinses again；
(2) preparation of antistaling agent: weighing a small amount of acetic acid of 20g chitosan, be then dissolved in 1000mL water, then
2g vitamin C, 3g citric acid stirring and dissolving are sequentially added, adds 2mL tea tree ethereal oil with 40KHz ultrasound 10min；
(3) color protection sterilization and packaging: step (1) pretreated lotus rhizome is put into step (2) prepared antistaling agent
10min is impregnated, pulls out and drains away the water, 0-4 DEG C of storage after freshness protection package vacuum packaging.
On the basis of embodiment 1, the component and proportion of antistaling agent are modified, remaining operation is constant, and by all implementations
Result measurement is carried out after fresh lotus root piece storage 5d after example and comparative example packaging.
Wherein, the preparation difference of antistaling agent is as follows:
Embodiment 2: it weighs 20g chitosan and first uses a small amount of acetic acid, be dissolved in 1000mL water, then successively distinguish
1.5 vitamin Cs, 2g citric acid stirring and dissolving are added, are eventually adding 1mL tea tree ethereal oil with 40KHz ultrasound 10min.
Embodiment 3: it weighs 20g chitosan and first uses a small amount of acetic acid, be dissolved in 1000mL water, then successively distinguish
2.5g vitamin C, 4g citric acid stirring and dissolving is added, is eventually adding 3mL tea tree ethereal oil with 40KHz ultrasound 10min.
Comparative example 1: any antistaling agent is not added in blank control.
Comparative example 2: it prepares 0.2% vitamin C: weighing 2g vitamin C and be dissolved in 1000mL water.
Comparative example 3: it prepares 0.3% citric acid: weighing 3g citric acid and be dissolved in 1000mL water.
Comparative example 4: it prepares 2% chitosan: weighing 20g chitosan and first use a small amount of acetic acid, be dissolved in 1000mL water
In.
Comparative example 5: it prepares 2mL/L tea tree ethereal oil: measuring 2mL tea tree ethereal oil and be dissolved in 1000mL water, ultrasound mixes
10min。
Comparative example 6: vitamin C and citric acid composite antistaling agent: weighing 2g vitamin C and be dissolved in 1000mL water, then plus
Enter 3g citric acid.
Comparative example 7: vitamin C and chitosan composite antistaling agent: weighing 20g chitosan and first use a small amount of acetic acid, molten
Solution adds 2g vitamin C in 1000mL water.
Comparative example 8: chitosan and tea tree ethereal oil composite antistaling agent: weighing 20g chitosan and first use a small amount of acetic acid, molten
Solution adds 2mL tea tree ethereal oil in 1000mL water, and ultrasound mixes 10min.
Comparative example 9: it vitamin C, citric acid, tea tree ethereal oil composite antistaling agent: weighs 2g vitamin C and is dissolved in 1000mL water
In, 3g citric acid is added, 2mL tea tree ethereal oil is moved into, ultrasound mixes 10min.
Comparative example 10: it chitosan, citric acid, tea tree ethereal oil composite antistaling agent: weighs 20g chitosan and first uses a small amount of acetic acid
Dissolution, is dissolved in 1000mL water, adds 3g citric acid, moves into 2mL tea tree ethereal oil, and ultrasound mixes 10min.
Store result measurement:
5d is stored, is measured by sampling, each sample is repeated 3 times.
The evaluation index of fresh-cut lotus root piece fresh-keeping effect: the indexs content such as brown stain degree, hardness, brittleness, vitamin C, reduced sugar.
(1) brown stain degree
Absorbance method: 5 lotus root pieces are taken at random every time, are ground with food cooking machine.It accurately weighs 10g sample and boils distillation
After water is by 1:10 mixing, after being homogenized 30s in beater, takes out and 15min is centrifuged with 4000r/min, take supernatant in wavelength
Absorbance value A410 is measured at 410nm, as a result indicates browning degree with 10 × A410.
(2) hardness, brittleness
Use instrumental test: test-types measure target range 6.0mm, test parameter for compression: starting point load,
7g；Test speed, 2mm/s；Return to re-test speed；Pop one's head in P/6；Cycle-index, 1 time.The song of instrumental test lotus root piece texture
In line chart, the 1st wave crest of appearance is the value for compressing lotus root piece surface layer compressive resistance, is brittleness value；In entire curve graph, crest value
The value of the lotus root piece tissue compressive resistance of maximum is hardness number.
(3) Vitamin C content
10 lotus root pieces are taken at random every time, are ground with food cooking machine.5g fresh-cut lotus root piece is weighed, 2% oxalic acid of equivalent is added
Grinding moves into 100ml volumetric flask, and is diluted to graduation mark with 1% oxalic acid, mixes standing ten minutes, with three layers of yarn when use
Cloth filtering, takes filtrate, and with 2,6-D titration measuring fruit Vitamin C content, Vitamin C content is higher, shows that fresh-cut lotus root piece is store
It is better to hide preservation quality.
(4) content of reducing sugar
Using Fehling Regent direct titrimetric method, takes 10 lotus root pieces at random every time, ground with food cooking machine.Accurately weigh 5g
Sample, is added 100mL distilled water, 70-80 DEG C water-bath 30 minutes, cooling, filtering takes filtrate, and under conditions of boiling, titration is luxuriant and rich with fragrance
Woods reagent to blue is decorporated, and records volume, while doing blank.Content of reducing sugar is higher, shows fresh-cut lotus root piece preservation and freshness quality
Better.
Testing result is shown in Table 1:
Influence (storage 5d) of the different antistaling agent of table 1 to fresh-cut lotus root piece keeping fresh and protecting color effect and storage quality
According to testing result as it can be seen that composite preservative is best to the fresh-keeping effect of fresh-cut lotus root piece.Composite preservative processing
Lotus root piece is substantially better than control in storage 5d, each index, and composite preservative also plays the holding of storage period brittleness and hardness
Extraordinary effect has been arrived, and has preferably maintained the vitamin C of fresh-cut lotus root piece and the content of reduced sugar.In composite preservative,
With embodiment 1: composite preservative, wherein vitamin C 0.2%, citric acid 0.3%, chitosan 2%, tea tree ethereal oil 2mL/L are protected
Fresh effect is best, is significantly better than control, and is higher than other processing.To 6d is stored, detection discovery is except composite preservative guarantor again
Outside fresh fresh-cut lotus root piece, the lotus root piece serious brown stain of other antistaling agents processing loses commodity value and edible value.
Claims (5)
1. a kind of keeping fresh and protecting color method of fresh-cut lotus root, which comprises the following steps:
(1) lotus rhizome pre-processes: taking fresh lotus rhizome, slice is removed the peel after cleaning, flowing water rinses again；
(2) it the preparation of antistaling agent: weighs 20g chitosan and is then dissolved in 1000mL water with a small amount of acetic acid, then successively
1.5-2.5g vitamin C, 2-4g citric acid stirring and dissolving is added, adds the mixing of 1-3mL tea tree ethereal oil ultrasound；
(3) color protection sterilization and packaging: step (1) pretreated lotus rhizome being put into step (2) prepared antistaling agent and is impregnated,
Then it pulls out and drains away the water, 0-4 DEG C of storage after freshness protection package vacuum packaging.
2. the keeping fresh and protecting color method of fresh-cut lotus root according to claim 1, which is characterized in that described fresh in step (1)
Lotus rhizome selects the undamaged lotus rhizome of appearance, and 3-5mm sheet is cut into peeling after cleaning.
3. the keeping fresh and protecting color method of fresh-cut lotus root according to claim 1, which is characterized in that in step (2), antistaling agent
It prepares are as follows: weigh a small amount of acetic acid of 20g chitosan, be then dissolved in 1000mL water, sequentially add 2g vitamin
C, 3g citric acid stirring and dissolving adds 2mL tea tree ethereal oil ultrasound and mixes 10min.
4. the keeping fresh and protecting color method of fresh-cut lotus root according to claim 1, which is characterized in that in step (2), the ultrasound
Mixing condition refers to 40KHz ultrasound 10min.
5. the keeping fresh and protecting color method of fresh-cut lotus root according to claim 1, which is characterized in that in step (3), impregnate 5-
15min。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999953A (en) * | 2019-11-29 | 2020-04-14 | 大连民族大学 | Preparation method and application of edible coating preservative for fresh-cut potatoes |
| CN112931608A (en) * | 2021-03-26 | 2021-06-11 | 青岛农业大学 | Method for preparing fresh-cut fruit and vegetable preservative by utilizing fermented needle mushrooms and application of preservative |
| CN114287473A (en) * | 2021-12-17 | 2022-04-08 | 南昌大学 | Method for preserving fresh-cut pineapples |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101897357A (en) * | 2010-07-08 | 2010-12-01 | 山东农业大学 | Compound coated preservative for fruits and vegetables and preparation method and applications thereof |
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| CN110999953A (en) * | 2019-11-29 | 2020-04-14 | 大连民族大学 | Preparation method and application of edible coating preservative for fresh-cut potatoes |
| CN112931608A (en) * | 2021-03-26 | 2021-06-11 | 青岛农业大学 | Method for preparing fresh-cut fruit and vegetable preservative by utilizing fermented needle mushrooms and application of preservative |
| CN112931608B (en) * | 2021-03-26 | 2022-07-19 | 青岛农业大学 | Method for preparing fresh-cut fruit and vegetable preservative by utilizing fermented needle mushrooms and application of preservative |
| CN114287473A (en) * | 2021-12-17 | 2022-04-08 | 南昌大学 | Method for preserving fresh-cut pineapples |
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