CN109430374A - A method of control brown stain of fresh-cut potato - Google Patents
A method of control brown stain of fresh-cut potato Download PDFInfo
- Publication number
- CN109430374A CN109430374A CN201811539928.1A CN201811539928A CN109430374A CN 109430374 A CN109430374 A CN 109430374A CN 201811539928 A CN201811539928 A CN 201811539928A CN 109430374 A CN109430374 A CN 109430374A
- Authority
- CN
- China
- Prior art keywords
- potato
- fresh
- cut
- proline
- brown stain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 164
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 164
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 39
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims abstract description 57
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000007864 aqueous solution Substances 0.000 claims abstract description 23
- 238000003860 storage Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000005138 cryopreservation Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims description 22
- 230000002401 inhibitory effect Effects 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 14
- 238000005516 engineering process Methods 0.000 abstract description 12
- 239000000126 substance Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 description 28
- 239000000243 solution Substances 0.000 description 21
- 230000005764 inhibitory process Effects 0.000 description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 235000013305 food Nutrition 0.000 description 15
- 229920000573 polyethylene Polymers 0.000 description 11
- 235000013339 cereals Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 9
- 230000018044 dehydration Effects 0.000 description 8
- 238000006297 dehydration reaction Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- -1 polypropylene Polymers 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 239000011260 aqueous acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 238000010129 solution processing Methods 0.000 description 2
- 235000021446 Apple puree Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 description 1
- 229960002218 sodium chlorite Drugs 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 239000012855 volatile organic compound Substances 0.000 description 1
- 238000005406 washing 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
- 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
Abstract
The invention discloses a kind of methods for controlling brown stain of fresh-cut potato, it is that potato is impregnated certain time in the proline aqueous solution of preference temperature, then it cleans, peeling, disinfection, cut, after draining, packaging, cryopreservation according to the production technology of fresh-cut potato.In the present invention, proline concentration of aqueous solution is 30~120mmol/L, and treatment temperature is 20~35 DEG C, and the time is 0.5~4h.The potato can be the potato of the either Storage in cold bank certain time of freshly harvested.The present invention has that effect is good, can effectively delay brown stain after potato fresh-cut, safety, is simple, easily operated without using any chemical addition agent and method and promote, be suitable for mass production using and it is at low cost the features such as.
Description
Technical field
The present invention relates to agricultural products fresh-keeping technical fields, and in particular to a method of control brown stain of fresh-cut potato.
Background technique
Potato (Solanum tuberosum L.) is the fourth-largest grain work in the world for being only second to corn, wheat, rice
Object, the United Nations, which once passed a resolution, is defined as the earth " following grain " for potato.The Ministry of Agriculture holds " potato staple food grain within 2015
Change strategic meeting ", China develops potato as the strategic industry of country, potato staple food grain solution grain security,
Adjustment resident's trophic structure and environmental protection etc. play an important role.However in China, potato staple food grain process
In be faced with many restraining factors, deficient consumer demand of the potato as staple food grain, and to find out its cause, mainly production steamed bun
The Chinese styles staple food such as head, noodles, rice noodles potato processing with technology scarcity, high-quality toxicity-removing white potato cultivated area it is low and I
The factors such as state's potato specific breed shortage.And in potato process, browning is to influence its quality and shelf life
Key technology difficulty, and influence the product development of potato staple food grain, deep process exploitation a main cause, in turn
As one of the bottleneck for restricting potato industrialization development.Therefore, it reduces and even prevents potato processing brown stain, research and development inhibit
The method of potato fresh-cut brown stain improves potato processing, edible organoleptic quality, is relationship potato staple food grain, industrialization hair
The significant technology issues of exhibition.
The solution of potato fresh cut products process browning, domestic and international conventional method mainly pass through change processing technology
Including being heat-treated, controlled atmospheric packing, ultrasonication, ultraviolet light irradiation etc. physical methods and disinfectant, ascorbic acid, lemon
The processing of the chemical methodes such as acid and plant extraction liquid processing etc. carry out brown stain control, and (brown stain of fresh-cut potato control technology is ground
Study carefully Shandong Agricultural University, 2010；The Jiangsu research of brown stain of fresh-cut potato control method seasons non-staple food, 2008,25 (5):
13-15；The comparison that several edible films inhibit brown stain of fresh-cut potato is fresh-keeping with processing, and 2004, (6): 4-5；Orange peel essence
The oil influence food industry science and technology fresh-keeping to brown stain of fresh-cut potato and chilled pork, 2012 (2): 106-109；Hot water treatment
Influence Packaging Engineering to pre-packaged fresh-cut potato quality, 2014,35 (17): 1-5；Extraction of rice bran
extract and some factors affecting its inhibition of polyphenol oxidase
activity and browning in potato.Preparative Biochemistry and Biotechnology,
2009,39(2):147-158；Gas permeability and thermal behavior of polypropylene
films used for packaging minimally processed fresh-cut potatoes:a case
study.J Food Sci.2012,77(10):E264-272；Ultrasonic treatment inhibits the mechanism of fresh-cut potato enzymatic browning to grind
Study carefully processing of farm products, 2016,3:1-5；Efficacy of sodium hypochlorite and acidified sodium
chlorite in preventing browning and microbial growth on fresh-cut
produce.Prev Nutr Food Sci.2012,17(3):210-216；The effect of antibrowning
agents on inhibition of potato browning,volatile organic compound profile,and
microbial inhibition.J Food Sci.2012,77(11):C1234-C1240；Inhibitory effect of
rice bran extracts and its phenolic compounds on polyphenol oxidase activity
and browning in potato and apple puree.Food Chem.2016,190:922-927).However, most
Processing method is usually to implement after potato fresh-cut, and wherein heat treatment time is difficult to control, and is consumed energy larger, and easily cause nutrition
Substance is lost；Controlled atmospheric packing operating process is cumbersome, and anaerobic respiration easily occurs in packaging process, forms peculiar smell；Ultrasound involves ultraviolet
The physical methods effect such as line is repeatedly unstable；Be related in chemical method browning inhibition agent solution dip processing operation it is cumbersome, food
It is low with safety and fresh cut product taste is easily caused to change, influence the selection of consumer and edible；Natural botanical extraction liquid and its
He compares, edible safety, but extraction process is cumbersome, it is difficult to be widely used in the processing of potato fresh cut product.
Summary of the invention
For the above-mentioned prior art, the object of the present invention is to provide a kind of methods for controlling brown stain of fresh-cut potato.The party
Method can effectively keep the color of fresh-cut potato, mitigate dehydration, improve edible quality, extend the shelf life of fresh-cut potato, and
And this method simple process, easy to operate, edible safety is high.
To achieve the above object, the present invention adopts the following technical scheme:
The first aspect of the present invention provides proline and is inhibiting the application in brown stain of fresh-cut potato.
In above-mentioned application, the concentration of the proline is 30~120mmol/L；Preferably, the concentration of the proline is
90mmol/L。
The second aspect of the present invention provides a kind of inorganic agent for inhibiting brown stain of fresh-cut potato, and the inorganic agent is with concentration
It is effective component for the proline aqueous solution of 30~120mmol/L.
The third aspect of the present invention provides a kind of method for inhibiting brown stain of fresh-cut potato, comprising the following steps:
Potato is handled into 0.5-4h with the proline aqueous solution soaking that concentration is 30~120mmol/L before peeling；
The temperature of the proline aqueous solution is 20-35 DEG C.
Preferably, the concentration of the proline aqueous solution is 90mmol/L.
Preferably, the immersion treatment time is 1h.
Preferably, the temperature of the proline aqueous solution is 30-35 DEG C.
Preferably, the potato is fresh harvest or in Storage in cold bank potato tubers.
Further, the method also includes: the step of peeling, disinfection, cutting, draining, packaging and cryopreservation.
Beneficial effects of the present invention:
Present invention firstly discovers that the aqueous solution of proline can be used for controlling brown stain of fresh-cut potato, and accordingly have developed suppression
The method of brown stain of fresh-cut potato processed.This method has the advantages that
(1) effect is good: it can effectively keep the color of fresh-cut potato, prevent dehydration, brown stain and rot.
(2) safety and environmental protection: proline is one of the amino acid of human body synthetic proteins matter, safe and harmless, is applied
It improves in fresh-cut potato quality, food-safety problem is not present.
(3) method is simple: the method for inhibition brown stain of fresh-cut potato of the invention, step is simple, is easy to batch production behaviour
Make and promotes, large-scale production and processing suitable for potato.
Detailed description of the invention
Fig. 1: preceding 0,30,60, influence of the 90mmol/L proline solution processing 1h to fresh-cut potato storage 4d brown stain are cut.
Fig. 2: cut preceding 0,100,110,120mmol/L proline solution processing 1h is to the shadow of fresh-cut potato storage 4d brown stain
It rings.
Fig. 3: 90mmol/L proline solution handles 1h to the brown of fresh potato flakes storage 4d at 15~40 DEG C respectively
Become inhibitory effect；In figure, A:L* value；B: brown stain degree.
Handle 1 at Fig. 4: 90mmol/L 30 DEG C of proline solution respectively, 2,3,4h it is brown to fresh potato flakes storage 4d's
Become inhibitory effect；In figure, A: overall organoleptic's scoring；B: brown stain degree.
Specific embodiment
It is noted that following detailed description is all illustrative, it is intended to provide further instruction to the application.Unless another
It indicates, all technical and scientific terms used herein has usual with the application person of an ordinary skill in the technical field
The identical meanings of understanding.
As background technology part is introduced, the method for existing control fresh-cut potato process brown stain, generally
That there are operating process is cumbersome, browning inhibition effect is unstable, the problems such as easily causing nutrient loss and bringing food safety.
Based on this, the object of the present invention is to provide a kind of new methods for inhibiting brown stain of fresh-cut potato.
The processing technology of existing fresh-cut potato is comparative maturity, is mainly comprised the steps that
(1) it cleans: referring to the soil etc. for washing away potato surface with tap water.
(2) it removes the peel: referring to and prune potato epidermis with paring knife.
(3) it sterilizes: referring to and carry out potato surface sterilization with aqueous antiseptic solutions such as sodium hypochlorite, hydrogen peroxide, ozone.
(4) it cuts: referring to and potato is cut into French fries, potato wedge, potato chips etc. with stainless steel knife.
(5) draining: referring to the potato after cutting being soaked in 30s in the liquor natrii hypochloritis of 0.5mL/L, then with dry
Net gauze blots surface moisture.
(6) it packs: referring to and potato after draining is packed into Polythene Bag, and fold sack.
(7) cryopreservation: refer to for the potato after packaging to be placed in 3~5 DEG C of freezers and store.
After being stored 3-4 days in freezer using fresh-cut potato prepared by above-mentioned processing technology, just it will appear serious brown
Become and loses commodity value.
To inhibit fresh-cut potato brown stain occur, the processing technology to above-mentioned fresh-cut potato is needed to improve, but skill
Does is the difficult point of art improve to which step of processing technology? and how to improve?
Proline (Pro) is one of component of phytoprotein, and can be widely present in plant with free state.?
It inquires into amino acid and potato fresh-cut Browning, the present invention is found surprisingly that, by potato in suitable temperature before peeling
Degree and suitable concentration proline aqueous solution in impregnate certain time, then removed the peel, sterilized again, being cut, draining, packaging,
The processes such as cryopreservation, can effective inhibition of potato brown stain.Thus propose the present invention.
In one embodiment of the present invention, the method for inhibiting brown stain of fresh-cut potato is given, specific as follows:
Before peeling, the complete potato tubers after cleaning is totally submerged in proline aqueous solution, immersion treatment
0.5-4h。
It is a discovery of the invention that the concentration and temperature of the proline aqueous solution for impregnating potato, are to influence fresh-cut potato
The key factor of browning inhibition effect.Only potato is soaked using the proline aqueous solution of suitable concentration and preference temperature
Bubble processing, could effectively inhibit the brown stain of fresh-cut potato.It is found through test of many times, uses concentration for 30~120mmol/L, temperature
Degree carries out immersion treatment to potato for 20-35 DEG C of proline aqueous solution, inhibits the effect of brown stain of fresh-cut potato more excellent.
Potato is handled with the proline aqueous solution except this concentration and temperature range, then effectively fresh-cut potato cannot be inhibited to occur
Brown stain, or even the appearance of potato brown stain can be aggravated.
In addition, the time of immersion treatment also will affect the inhibitory effect to brown stain of fresh-cut potato.If the immersion treatment time
It is too short, then it is not significant to the inhibitory effect of brown stain of fresh-cut potato；If long soaking time, also it is unfavorable for brown to fresh-cut potato
The inhibition of change.It is found through test of many times, the immersion treatment time is advisable with 0.5-4h, wherein the optimal immersion treatment time is 1h.
The method of inhibition brown stain of fresh-cut potato of the invention can be adapted for the either storage certain time of freshly harvested
Potato.Potato Cultivars can be the Potato Cultivars of any suitable processing.
In order to enable those skilled in the art can clearly understand the technical solution of the application, below with reference to tool
The technical solution of the application is described in detail in the embodiment of body.
Test material used in the embodiment of the present invention is the test material of this field routine, can pass through commercial channel
It is commercially available.
The processing of the control group of the embodiment of the present invention is the potato that preference temperature clear water impregnates certain time, cleaned,
After peeling, disinfection, cutting, draining, packaging, cryopreservation.Potato Cultivars, soaking temperature and the time and reality that control group uses
Apply it is identical used in example, and be same batch products.
Sensory evaluation is carried out to fresh-cut potato in an embodiment of the present invention, evaluation criterion is shown in Table 1.It was evaluating
Cheng Zhong, the evaluation method taken are as follows: embodiment group and control group take 3 bags of potato blocks respectively, and every bag takes 10 potatos respectively
Piece is used for subjective appreciation, and acquired results are averaged；
Table 1: fresh-cut potato overall organoleptic's evaluation criteria
(1) overall organoleptic qualities' evaluation is divided into according to browned area, browning degree, dehydration situation of fresh-cut potato etc.
1-9 score value, in which:
9=is fabulous, and potato section, without dehydration, keeps initial color without brown stain；
7=is good, and there are slight brown stain, slight dehydration in potato section；
5=is general, and the moderate brown stain of potato section, dehydration are obvious；
3=is poor, the serious brown stain in potato section, serious dehydration；
The complete deterioration of 1=, potato section is fully browned, complete dehydration.
Overall organoleptic qualities' evaluation is lower than 5 timesharing, and potato loses commodity value.
(2) according to the browned area and browning degree of fresh-cut potato, the browning degree of potato is divided into 1-5 points
Value, in which:
1=is without potato section keeps initial color without brown stain；
2=is slight, the slight brown stain in potato section；
3=moderate, the moderate brown stain of potato section；
4=is serious, the serious brown stain in potato section；
5=is extremely serious, and the brown stain of potato section is extremely serious, loses initial color completely.
In an embodiment of the present invention, the color of fresh potato flakes in storage (L* value) is detected.Benefit
Variation and record with colour difference meter (Minolta CR-200/300) measurement potato block surface color.Wherein, L* value is bigger, says
Light colour pool is better, and browning degree is smaller, on the contrary then browning degree is bigger.
Embodiment 1:
(1) potato various concentration proline solution immersion treatment: respectively by potato be soaked in various concentration (0,30,
60,90mmol/L) proline aqueous solution in, 20 DEG C of solution temperature, impregnate 1h.Wherein 0mmol/L proline aqueous solution, that is, clear
Water control group.
(2) potato fresh cut products: treated potato, through peeling, disinfection, dicing (3~5mm is thick), draining,
It is then charged into Polythene Bag, sack folds.It is put into 3~5 DEG C of freezer and stores.
(3) control group is handled: with kind with batch potato without any immersion treatment, through peeling, disinfection, dicing
(3~5mm is thick), draining, are then charged into Polythene Bag, and sack folds.It is put into 3~5 DEG C of freezer and stores.
(4) browning inhibition effect: after fresh-cut potato is stored 4 days in 3~5 DEG C of freezer, the proline of various concentration
Immersion treatment is to the browning inhibition effect of fresh-cut potato as shown in Figure 1, control group and 0mmol/L proline processing group (clear water
Control group) brown stain is more serious, loses commodity value, and there is slight brown stain in 30mmol/L proline processing group, and 60,
Brown stain does not occur substantially for 90mmol/L proline processing group.
Embodiment 2:
(1) potato various concentration proline solution immersion treatment: respectively by potato be soaked in various concentration (0,100,
110,120mmol/L) proline aqueous solution in, 20 DEG C of solution temperature, impregnate 1h.Wherein 0mmol/L proline aqueous solution is
Clear water control group.
(2) potato fresh cut products: treated potato, through peeling, disinfection, dicing (3~5mm is thick), draining,
It is then charged into Polythene Bag, sack folds.It is put into 3~5 DEG C of freezer and stores.
(3) control group is handled: with kind with batch potato without any immersion treatment.Through peeling, disinfection, dicing
(3~5mm is thick), draining, are then charged into Polythene Bag, and sack folds.It is put into 3~5 DEG C of freezer and stores.
(4) browning inhibition effect: after fresh-cut potato is stored 4 days in 3~5 DEG C of freezer, the proline of various concentration
Immersion treatment is to the browning inhibition effect of fresh-cut potato as shown in Fig. 2, control group and 0mmol/L proline processing group (clear water
Control group) brown stain is more serious, lose commodity value；And 100mmol/L proline processing group, part potato center hair
Raw brown stain, but still better than control group；And only have slight brown stain through 110,120mmol/L proline processing group and occur, commodity are still
With good commodity value.
Embodiment 3:
(1) potato the immersion treatment under preserved potato propylhomoserin solution different temperatures: is soaked in the dried meat ammonia of 90mmol/L
In aqueous acid, solution temperature is respectively 15 DEG C, 20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, impregnates 1h.
(2) potato fresh cut products: treated potato, through peeling, disinfection, dicing (3~5mm is thick), draining,
It is then charged into Polythene Bag, sack folds.It is put into 3~5 DEG C of freezer and stores.
(3) clear water control group: with kind with batch potato in clear water, water temperature is respectively 15 DEG C, 20 DEG C, 25 DEG C, 30
DEG C, 35 DEG C, 40 DEG C, impregnate 1h.Through peeling, disinfection, dicing (3~5mm is thick), draining, it is then charged into Polythene Bag, sack
It folds.It is put into 3~5 DEG C of freezer and stores.
(4) browning inhibition effect: fresh-cut potato in 3~5 DEG C of freezer after storing 4 days, the proline of 90mmol/L
Immersion treatment is shown in the brown stain degree of fresh-cut potato and the influence of L* value at 15 DEG C, 20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C respectively
Fig. 3.By Fig. 3 A it is found that under the conditions of 20~35 DEG C, the fresh potato flakes L* value after proline immersion treatment is above control group；
By Fig. 3 B it is found that under the conditions of 15~35 DEG C, the fresh potato flakes brown stain degree after proline immersion treatment is below control group, knot
After the result of L* value and brown stain degree is closed it is found that the proline of 90mmol/L handles under the conditions of 30 DEG C, 35 DEG C, fresh-cut potato exists
It is stored 4 days in 3~5 DEG C of freezer, surface only has slight brown stain, maintains preferable commodity value.
Embodiment 4:
(1) preserved potato propylhomoserin solution impregnates different time processing: potato is soaked in the proline water of 90mmol/L
In solution, solution temperature is 30 DEG C, impregnates 1,2,3,4h respectively.
(2) potato fresh cut products: treated potato, through peeling, disinfection, dicing (3~5mm is thick), draining,
It is then charged into Polythene Bag, sack folds.It is put into 3~5 DEG C of freezer and stores.
(3) clear water control treatment: with kind with batch potato in clear water, 30 DEG C of water temperature, respectively impregnate 1,2,3,4h.
Through peeling, disinfection, dicing (3~5mm is thick), draining, it is then charged into Polythene Bag, sack folds.It is put into 3~5 DEG C cold
It is stored in library.
(4) browning inhibition effect: fresh-cut potato in 3~5 DEG C of freezer after storing 4 days, the proline of 90mmol/L
It impregnates different time processing and Fig. 4 is shown in the browning inhibition effect of fresh-cut potato.By Fig. 4 A, B it is found that fresh-cut potato storage to
4th day, proline immersion treatment through 90mmol/L 1,2,3, its overall organoleptic of the fresh-cut potato of 4h scoring were above clear water
Control group, brown stain degree are below control group；In conjunction with overall organoleptic scoring and brown stain degree it is found that proline immersion treatment 1h effect most
Good, surface only has slight brown stain, maintains preferable commodity value.
Embodiment 5:
(1) preserved potato propylhomoserin solution impregnates different time processing: potato is soaked in the dried meat ammonia of 90mmol/L respectively
In aqueous acid, 30 DEG C of solution temperature, 0.5,1,1.5h are impregnated respectively.
(2) potato fresh cut products: treated potato, through peeling, disinfection, dicing (3~5mm is thick), draining,
It is then charged into Polythene Bag, sack folds.It is put into 3~5 DEG C of freezer and stores.
(3) clear water control group: with kind with batch potato in clear water, 30 DEG C of water temperature, be soaked respectively soaking bubble 0.5,1,
1.5h.Through peeling, disinfection, dicing (3~5mm is thick), draining, it is then charged into Polythene Bag, sack folds.It is put into 3~5 DEG C
Freezer in store.
(4) browning inhibition effect: fresh-cut potato in 3~5 DEG C of freezer after storing 5 days, the proline of 90mmol/L
Immersion treatment is shown in Table 2 to the browning inhibition effect of fresh-cut potato.Fresh-cut Ma Ling through proline immersion treatment 0.5,1,1.5h
Its overall organoleptic of potato scoring, L* value are above clear water control group, and brown stain degree is below clear water control group；In conjunction with three above index
It is found that it is best to handle 1h effect at 30 DEG C of 90mmol/L proline solution.
The brown stain that fresh potato flakes are stored in different time processing 5 days at 30 DEG C of solution of table 2:90mmol/L proline presses down
System
Effect
The foregoing is merely preferred embodiment of the present application, are not intended to limit this application, for the skill of this field
For art personnel, various changes and changes are possible in this application.Within the spirit and principles of this application, made any to repair
Change, equivalent replacement, improvement etc., should be included within the scope of protection of this application.
Claims (10)
1. proline is inhibiting the application in brown stain of fresh-cut potato.
2. application according to claim 1, which is characterized in that the concentration of the proline is 30~120mmol/L.
3. application according to claim 2, which is characterized in that the optimal concentration of the proline is 90mmol/L.
4. it is a kind of inhibit brown stain of fresh-cut potato inorganic agent, which is characterized in that the inorganic agent with concentration be 30~
The proline aqueous solution of 120mmol/L is effective component.
5. a kind of method for inhibiting brown stain of fresh-cut potato, which comprises the following steps:
Potato is handled into 0.5-4h with the proline aqueous solution soaking that concentration is 30~120mmol/L before peeling；It is described
The temperature of proline aqueous solution is 20-35 DEG C.
6. according to the method described in claim 5, it is characterized in that, the concentration of the proline aqueous solution is 90mmol/L.
7. according to the method described in claim 5, it is characterized in that, the immersion treatment time is 1h.
8. according to the method described in claim 5, it is characterized in that, the temperature of the proline aqueous solution is 30-35 DEG C.
9. according to the method described in claim 5, it is characterized in that, the potato is fresh harvest or in Storage in cold bank
Potato tubers.
10. according to the described in any item methods of claim 5-8, which is characterized in that the method also includes: it removes the peel, sterilize, cut
It cuts, draining, packaging and the step of cryopreservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811539928.1A CN109430374A (en) | 2018-12-17 | 2018-12-17 | A method of control brown stain of fresh-cut potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811539928.1A CN109430374A (en) | 2018-12-17 | 2018-12-17 | A method of control brown stain of fresh-cut potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430374A true CN109430374A (en) | 2019-03-08 |
Family
ID=65559169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811539928.1A Pending CN109430374A (en) | 2018-12-17 | 2018-12-17 | A method of control brown stain of fresh-cut potato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430374A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110613083A (en) * | 2019-07-25 | 2019-12-27 | 天津科技大学 | Green vegetable green-fixing preservative and preservation using method |
| CN115380948A (en) * | 2022-07-20 | 2022-11-25 | 连云港紫燕农业开发有限公司 | Effective fresh-keeping method for fresh-cut potatoes |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518278A (en) * | 2009-04-03 | 2009-09-02 | 山东农业大学 | Novel method for inhibiting brown stain of fresh-cut potato |
| CN103734293A (en) * | 2013-12-22 | 2014-04-23 | 山东农业大学 | Novel method for controlling browning of fresh-cut potatoes |
| JP2014100084A (en) * | 2012-11-19 | 2014-06-05 | House Food Analytical Laboratory Inc | Method for manufacturing root vegetable packed in container, and method for preventing discoloration of root vegetable packed in container |
| CN107467577A (en) * | 2017-06-23 | 2017-12-15 | 中国热带农业科学院热带生物技术研究所 | A kind of method for improving melatonin content in cassava |
-
2018
- 2018-12-17 CN CN201811539928.1A patent/CN109430374A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518278A (en) * | 2009-04-03 | 2009-09-02 | 山东农业大学 | Novel method for inhibiting brown stain of fresh-cut potato |
| JP2014100084A (en) * | 2012-11-19 | 2014-06-05 | House Food Analytical Laboratory Inc | Method for manufacturing root vegetable packed in container, and method for preventing discoloration of root vegetable packed in container |
| CN103734293A (en) * | 2013-12-22 | 2014-04-23 | 山东农业大学 | Novel method for controlling browning of fresh-cut potatoes |
| CN107467577A (en) * | 2017-06-23 | 2017-12-15 | 中国热带农业科学院热带生物技术研究所 | A kind of method for improving melatonin content in cassava |
Non-Patent Citations (1)
| Title |
|---|
| 廖飞雄: "热胁迫下菜心脯氨酸含量变化及其在耐热中的作用", 《华南师范大学学报（自然科学版）》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110613083A (en) * | 2019-07-25 | 2019-12-27 | 天津科技大学 | Green vegetable green-fixing preservative and preservation using method |
| CN110613083B (en) * | 2019-07-25 | 2022-10-04 | 天津科技大学 | Green vegetable green-fixing preservative and preservation using method |
| CN115380948A (en) * | 2022-07-20 | 2022-11-25 | 连云港紫燕农业开发有限公司 | Effective fresh-keeping method for fresh-cut potatoes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Artés et al. | Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities | |
| Ioannou | Prevention of enzymatic browning in fruit and vegetables | |
| Sun et al. | Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control | |
| Tapia et al. | Washing, peeling and cutting of fresh-cut fruits and vegetables | |
| Abdelhai et al. | Effects of the combination of Baobab (Adansonia digitata L.) and Sporidiobolus pararoseus Y16 on blue mold of apples caused by Penicillium expansum | |
| Kim | Environmental friendly sanitation to improve quality and microbial safety of fresh-cut vegetables | |
| Miranda-Castro | Application of chitosan in fresh and minimally processed fruits and vegetables | |
| CN109430374A (en) | A method of control brown stain of fresh-cut potato | |
| Khedr | Improving the quality of ‘Keitt’Mango using pre-harvest calcium lactate treatment and post-harvest applications of kojic and ascorbic acids | |
| Zhang et al. | Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit | |
| Khalil | Effects of pre-and postharvest salicylic acid application on quality and shelf life of ‘Flame seedless’ grapes | |
| EP2437609A2 (en) | Composition | |
| CN101218973A (en) | Edible mushroom color-protecting antistaling agent and method for producing the same | |
| Yasser et al. | Effect of hot water treatment on postharvest fruit rots and quality of tomato fruits. | |
| CN106035631A (en) | Preservation technology of prunus salicina fruits | |
| Ismail et al. | Influence of some post-harvest treatments on guava fruits | |
| Phanumong et al. | Quality and shelf-life of minimally-processed litchi fruit | |
| CN107279874A (en) | A kind of new method for suppressing brown stain of fresh-cut potato | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| Inam-ur-Raheem et al. | Effect of various minimal processing treatments on quality characteristics and nutritional value of spinach | |
| Fatemi et al. | The effect of physical treatments on control of Penicillium digitatum decay orange cv. Valencia during storage period | |
| Colelli et al. | Factors Affecting Quality and Safety of Fresh-Cut Fruits and Vegetables | |
| CN110122556A (en) | A kind of preservation method of the antibacterial film low temperature of fresh-cut common cattail | |
| Junping et al. | Biocontrol of pear postharvest decay by Kombucha | |
| Bakeer | Effect of hot water alone or in combination with acetic acid on control of blue mold disease and fruit quality of pears during storage. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190308 |
|
| RJ01 | Rejection of invention patent application after publication |