CN109793040A - The full nutrition prevent-browning preservation method of fresh-cut sweet potato - Google Patents
The full nutrition prevent-browning preservation method of fresh-cut sweet potato Download PDFInfo
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- CN109793040A CN109793040A CN201811504748.XA CN201811504748A CN109793040A CN 109793040 A CN109793040 A CN 109793040A CN 201811504748 A CN201811504748 A CN 201811504748A CN 109793040 A CN109793040 A CN 109793040A
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Abstract
The present invention relates to a kind of full nutrition prevent-browning preservation methods of fresh-cut sweet potato, and sweet potato is cooked to the processing of following sequence: pulsating ultrasound cooperates with the soaked cleaning of hyperoxia pretreatment, the micro-nano ozone gas of Catalyzed by Ultrasonic Wave, ultra-high pressure water fluid jet slice, natural compelx coating agent film color protection, nitrogen-filled packaging, sterilization, refrigeration.The present invention is firstly introduced before sweet potato cutting using the pretreatment of hyperoxia collaboration ultrasound, uses High Pressure Water Jet Cutting Technology in cutting, it is aided with film, packing processes after cutting again, effect of color protection is significant, keep color and brittleness, color improves 43%, Vc nutrition loss reduces 38%, and storage period is up to 30~40 days.
Description
Technical field
The invention belongs to field of food, are related to the preservation technology of fresh-cut sweet potato, and especially a kind of full nutrition of fresh-cut sweet potato is anti-
Brown stain preservation method.
Background technique
Fresh-cut fruit and vegetable also known as cuts fruits and vegetables or half processing fruits and vegetables, directly eats for consumer or chafing dining industry makes
With, with meet people pursue quickly, natural, nutrition requirement.Sweet potato is rich in starch, vitamin and antioxidant such as polyphenol
Deng being natural " physiological alkalinity " food, have and adjust internal acid-base balance, improve immunity, digestion and anti-cancer etc. is promoted to make
With.Sweet potato after the processing such as arrangement, cleaning and cutting, there is Tissue Browning, nutriment loss, by microbial infection and
The problems such as product goes bad.
(1) sweet potato dicing process is by mechanical wounding, organization internal enzyme-to-substrate (mainly chlorogenic acid) compartmentalization structure
It is destroyed, brown stain easily occurs for wound, influences appearance.
(2) dissection makes cell separate and rupture, and juice, which largely flows out, causes nutriment to leak.
(3) respiratory metabolism sharply activates after sweet potato cutting, and fresh-cut surface causes corruption, dehydration speed vulnerable to microorganism infringement
Rate dramatically increases, and freshness date greatly shortens.
By retrieval, following related patents are found:
(1) CN101518279B discloses a kind of keeping fresh and protecting color method of fresh-cut potato, and sweet potato raw material is sliced through peeling
Colour protecting liquid impregnates, hot water blanching and takes leaching sugar processing afterwards, vacuum packaging refrigeration later, can store 10 days or more do not occur it is brown
Become.The patent carries out color protection using leaching sugar operation for the first time, and easy to operate and effect of color protection is significant.But this method is using the sugared technique of leaching
Sugar layer is left on sweet potato surface afterwards, not only covers the flavor of sweet potato itself, but also provides advantage for microbial reproduction, in addition
The high temperature that scalding treatment generates influences ipomoea batatas quality.
(2) CN107593880A discloses a kind of preservation method of fresh-cut sweet potato, and sweet potato is sliced and carries out high static pressure processing,
Vitamin, color and the nutritional ingredient of sweet potato are effectively kept, and keeps the texture characteristic of sweet potato, then pass through ginkgo biloba succi
Sweet potato brown stain can be effectively suppressed in synergistic effect, improves the quality of sweet potato slice.But this method treated sweet potato slice sealing storage
4~8 DEG C are ensconced, be also easy to produce to damage to plants caused by sudden drop in temperature (will damage to plants caused by sudden drop in temperature for 6 days at 3~6 DEG C of potato wedge；9 DEG C or less generations in 10 days are damaged to plants caused by sudden drop in temperature).In addition using height
Although static pressure means can inhibit brown stain, but sweet potato still carries out respiration as organism living, and space between cells gassy is high
Static pressure processing compresses space between cells gas, promotes cytoclasis and then membranolysis, and Dissolve things inside flows out, and metaplasia is soft
Change.
(3) a kind of keeping fresh and protecting color method for disclosing fresh-cut potato of CN103070226B, at ultrasonic synergistic vacuum
Reason and Chinese herbal medicine extract arbutin inhibit the growth of phenolase activity and microorganism as color-protecting and antistaling agent, realize that potato processing produces
Brown stain did not occurred in cold storage procedure 10 days for product at -4~0 DEG C.But this method emphasis be pay close attention to sweet potato cutting after browning and neglect
Slightly quality Preserving problems in preservation process, ultrasound and vacuum action can accelerate the potato chips moisture after cutting and nutriment seeps
Out, in addition -4~0 DEG C of storage generation is damaged to plants caused by sudden drop in temperature, and is not suitable for storing for a long time.
By comparison, it is found that existing patent takes color protection and fresh-keeping measure to implement after dicing step, it can not be from
Source controls brown stain, unhealthy using color stabilizer, influences the intrinsic flavor of sweet potato.
Summary of the invention
It is a kind of using physical method color protection, nutrition it is an object of the invention to provide in place of overcome the deficiencies in the prior art
Substance is lost few, the full nutrition prevent-browning preservation method of fresh-cut sweet potato of holding time length.
The technical proposal for solving the technical problem of the invention is:
Sweet potato is cooked the processing of following sequence: pulsating ultrasound association by a kind of full nutrition prevent-browning preservation method of fresh-cut sweet potato
It is applied with hyperoxia pretreatment, the soaked cleaning of the micro-nano ozone gas of Catalyzed by Ultrasonic Wave, ultra-high pressure water fluid jet slice, natural compelx coating agent
Film color protection, nitrogen-filled packaging, sterilization, refrigeration.
Moreover, the pulsating ultrasound collaboration hyperoxia pretreatment is to pick fresh full, of uniform size mature root tuber
Except wound, residual, sick potato wedge, it is placed in pulsed ultrasonic treatment in sealing refrigerating box, keeps 95~100%O of gas condition in case2, temperature
10 ± 0.5 DEG C of degree, relative humidity 90~95%, ultrasonic pulse handle 4~5h, ultrasonic 10~15min of intermittent duty, stop
10min, 28~30kHz of supersonic frequency.
Moreover, the soaked cleaning of the micro-nano ozone gas of the Catalyzed by Ultrasonic Wave is that ozone gas is passed through to ultrasonic water lotion
In, setting 50~60W of ultrasonic power, 40~50kHz of frequency, catalysis 10~15min of reaction time, ozone gas intake 1~
3mg/L。
Moreover, the ultra-high pressure water fluid jet slice is using ultra-high pressure water fluid jet cutting technique cutting sweet potato, cutting liquid
By mass percentage be 0.3~0.5% sodium hydrogensulfite, mass percentage is 0.2~0.4% citric acid and quality percentage
Content is 0.4~0.6%NaCl composition.
Moreover, the natural compelx coating agent film color protection be by after cutting sweet potato carry out coating problems 10~
20min, wherein coating liquid component and mass percentage are as follows: ascorbic acid 0.5%~3%, citric acid 0.5~2%, calcium chloride
0.5~1%, chitosan 0.3~2%, phytic acid 0.5~1%.
Moreover, the nitrogen-filled packaging is that the potato chips cold wind processing after film is drained surface moisture, nitrogen charging is carried out immediately
Packaging, nitrogen-filled packaging use full-automatic storehouse formula gas-control packing device, and slice is packed into packaging bag, and warehouse forms negative pressure and vacuumizes,
0.0006~-0.001Mpa of vacuum degree, pumpdown time 8-10s, nitrogen charging time 4-5s, 20~30m of nitrogen flow3/ h, nitrogen
Purity > 99.999%.
Moreover, the packaging bag uses high barrier seven-layer co-extrusion film PE/TIE/PA/EVOH/PA/TIE/EVA, thickness
12~15, oxygen permeating amount is < 30cm3/m2Dbar, moisture-vapor transmission < 5g/cm2·d。
Moreover, the sterilization is using high-pressure pulse electric non-thermal sterilization, 200~300Hz of electric field frequency, electric field strength
30~50kV/cm handles 240~300 μ s of time, 10~15 DEG C of temperature.
Moreover, the sweet potato slice after sterilization refrigerates under the conditions of being placed in 10 ± 0.5 DEG C.
The advantages and positive effects of the present invention are:
1, the present invention is using pulsating ultrasound collaboration hyperoxia pretreatment, raw material sterilization prevent-browning.Polyphenol oxidase (PPO) is
The main reason for causing fresh-cut sweet potato surface that brown stain occurs.Polyphenol oxidase promotes phenolic substances to become colourless quinone through peroxidating,
Melanin compound is then aggregated into again.High concentration O2The substrate of polyphenol oxidase can be made to be suppressed, the height subsequently formed contains
The generation of polyphenol oxidase can be inhibited in turn by measuring colourless quinone again.By the high frequency oscillation of ultrasound, acoustic cavitation effect, accelerate to make
With one side promotes O2Dispersion and movement inhibit zymolyte, the energy and O of another aspect ultrasonic wave2Effect generates strong oxidizer
H2O2Or hydroxyl radical free radical, realize sterilizing effect.As shown in Figure 1.
2, the present invention uses the soaked cleaning of the micro-nano ozone gas of Catalyzed by Ultrasonic Wave, efficient impurity removal sterilization.Ozone selectivity is high,
Hydroxyl radical free radical (OH) quantity generated in water is few, oxidation efficiency is low, and Catalyzed by Ultrasonic Wave can effectively facilitate ozone oxidation, mention
OH quantity in high ozone water is sterilized anti-oxidant efficiency and is improved.Micro-nano bubble (partial size 200nm~4um) goes up raising speed in water
Degree is slow, and ozone gas soaked action time lengthens, and microbubbles rupture moment gas-liquid interface disappears, the high concentration ion gathered on interface
By the chemical energy abrupt release of savings, a large amount of OH can be excited, superpower oxidisability enhances sweet potato washing bactericidal effect.
3, the present invention uses High Pressure Water Jet Cutting Technology cutting sweet potato, and Restrain browning keeps cell integrity nutrition not
It is lost, cutting is cleaned and is ground to bevel using high pressure water simultaneously.Sweet potato is soft to be incorporated in by cell interaction
Together, high pressure waterjet process is that normal force is broken greater than the tensile stress between fruit cell, while jet stream cutting also has
Seeping.Such as Fig. 2, cutter cutting directly destroys cell wall and cell liquid is caused to flow out, and causes microbial spoilage to grow, cell liquid
In enzyme and space between cells Binding Capacity occur brown stain；And water jet is due to its infiltration capacity and flexibility, can cut cell with
Between cell, its fracture is made by the tensile stress destroyed between cell, effective Restrain browning keeps cell integrity, nutrients
Matter zero is lost.Even being damaged to cell wall as the effective Restrain browning of the effect of water jet flexible portion, simultaneously
The cell liquid that cutting liquid can flow out sweet potato bevel plays flushing action, and enzyme-to-substrate in cell liquid is avoided to combine.
In addition clear water is replaced to pass through with 0.3% sodium hydrogensulfite, 0.2% citric acid and 0.4%NaCl mixed solution solution
The micro- pipette tips of high pressure form water knife, and (sweet potato contains special " gasification enzyme " to the flatulence hiccup after can be relieved sweet potato processing and eating, in stomach
Acid is produced in intestines, produces gas, NaCl is the essential most basic electrolyte of human body, has destruction to " gasification enzyme ").Bisulfite
Sodium and citric acid all play the role of color protection prevent-browning.Sodium hydrogensulfite irreversible can generate colourless addition product with quinone, again
Enzyme can be directly acted on, its vigor for acting on monohydric phenol and dihydric phenol is reduced.To the straight of polyphenol oxidase irreversible effect
It connects the reason is that it can connect with enzyme key, modifies zymoprotein.Citric acid can make fresh-cut sweet potato pH reduction, to reduce polyphenol oxidase
Activity；Meanwhile 3 carboxyls of citric acid have the function of very strong chelated metal ions, the copper that can chelate polyphenol oxidase is auxiliary
Base.
4, the present invention is using the anti-dehydration of natural compelx coating agent film, color protection prevent-browning, fresh-keeping anti-oxidant.Resist in coating liquid
Bad hematic acid can sufficiently consume oxygen and reach oxygen barrier prevent-browning effect.Citric acid can keep the good acidity of fresh-cut sweet potato and flavor.Chlorine
Change calcium and form Calcium Pectate with crossing colloid in cell wall and combine, increases plasm elasticity, holding sweet potato slice brittleness.Chitosan is
Edibility good filming agent.Phytic acid has extremely strong complexing power to metal ion, can effectively prevent slice color and quality deterioration, also
It is a kind of good antioxidant, significantly inhibits the oxidation of Vc isoreactivity ingredient.Citric acid and calcium chloride can be used as the synergist of phytic acid,
It is used in compounding enhancing antioxidant effect.
5, the potato chips after film of the present invention carry out nitrogen-filled packaging immediately, and packaging bag selects high barrier seven-layer co-extrusion film, mentions
For rather low oxygen atmosphere, slice color and hardness are kept.Sterilization uses high-pressure pulse electric (PEF) non-thermal sterilization, can keep away
Exempt from non-enzymatic browning caused by thermal sterilization and flavor substance loss.
6, existing patent takes color protection and fresh-keeping measure to implement after dicing step, and the present invention is firstly introduced in sweet potato
The pretreatment of hyperoxia collaboration ultrasound is used before cutting, uses High Pressure Water Jet Cutting Technology in cutting, then is applied after being aided with cutting
Film, packing processes, effect of color protection is significant, keeps color and brittleness.
Detailed description of the invention
Fig. 1 is inhibiting effect schematic diagram of the high oxygen treatment to enzymatic browning；
Fig. 2 is that conventional knife cutting acts on schematic diagram to histocyte；
Fig. 3 is that water jet is cut to histocyte effect schematic diagram；
Fig. 4 is the variation diagram of browning degree in fresh-cut sweet potato storage；
Fig. 5 is the variation diagram of polyphenol content in fresh-cut sweet potato storage.
Specific embodiment
The invention will be further described with reference to the accompanying drawing and by specific embodiment, and following embodiment is descriptive
, it is not restrictive, this does not limit the scope of protection of the present invention.
Embodiment 1
A kind of full nutrition prevent-browning preservation method of fresh-cut sweet potato, steps are as follows:
(1) ultrasound pretreatment.Fresh full, of uniform size mature root tuber rejects wound, residual, sick potato wedge, it is cold to be placed in sealing
Pulsed ultrasonic treatment in case is hidden, gas condition 100%O in case is kept2, 10 DEG C ± 0.5 DEG C of temperature, relative humidity 90%~
95%, ultrasonic pulse handles 4h, ultrasonic intermittent duty 10min, stops 10min, supersonic frequency 28kHz.
(2) cleaning and sterilization: ultrasonic cleaning is combined with Ozone Water cleaning, ultrasonic power 50W, frequency 40kHz, catalysis reaction
Time 15min, ozone gas input amount 1mg/L are dissolved in the form of micro-nano bubble by the micro-nano bubble spray head of high pressure
In water, partial size 200nm~4um increases the contact area of ozone and water.
(3) water jet is sliced: once purged sweet potato belt leather cutting (can make sweet potato containing diastatic enzyme in sweet potato skin
More easily digest and reduce the generation of flatulence), using ultra-high pressure water fluid jet cutting technique cutting sweet potato, cutting liquid is 0.3% sub-
Sodium bisulfate, 0.2% citric acid and 0.4%NaCl mixed solution, sweet potato cutting 1.0~2.0mm of thickness can be in fruit after cutting
Section forms water membrane, plays the role of oxygen barrier color protection prevent-browning, and destroys the sweet potato gasification anti-flatulence of enzyme.
(4) film: carrying out coating problems 15min for the sweet potato after cutting, and wherein coating liquid group is divided into ascorbic acid 3%,
Citric acid 2%, calcium chloride 1%, chitosan 2%, phytic acid 1%, mass fraction.
(5) drain packaging: the potato chips cold wind processing after film drains surface moisture, carries out nitrogen-filled packaging immediately.Nitrogen charging packet
Dress uses full-automatic storehouse formula gas-control packing device, and slice is packed into packaging bag, and warehouse forms negative pressure and vacuumizes, vacuum degree-
0.001Mpa, pumpdown time 10s, nitrogen charging time 5s, nitrogen flow 20m3/ h, nitrogen gas purity > 99.999%.
Packaging bag selects high barrier seven-layer co-extrusion film PE/TIE/PA/EVOH/PA/TIE/EVA:(polyethylene/bonding tree
Rouge/polyamide/ethylene-vinyl alcohol copolymer/polyamide/binder resin/polyethylene-polyvinyl acetate copolymer), thickness 12
Silk, oxygen permeating amount are < 30cm3/m2D bar, moisture-vapor transmission < 5g/cm2·d。
(6) it sterilizes: using high-pressure pulse electric (PEF) non-thermal sterilization, parameter: electric field frequency 200Hz, electric field strength
30kV/cm when processing 240 μ s of time, temperature are respectively 10 DEG C, can avoid non-enzymatic browning caused by thermal sterilization and flavor substance damage
It loses.
(7) refrigerate: the sweet potato slice after sterilization refrigerates under the conditions of being placed in 10 ± 0.5 DEG C.
Embodiment 2
Step (1) keeps gas condition 80%O in case unlike the first embodiment2。
Embodiment 3
O is not passed through in step (1) case unlike the first embodiment2, only it is ultrasonically treated.
Embodiment 4
Step (3) is cut using regular knife unlike the first embodiment.
Embodiment 5
The step (4) different from embodiment 1, does not do coating problems.
Fresh-cut sweet potatoes L, a, b value are measured with colour difference meter, calculates Δ E value, calculation formula are as follows: Δ E=[(L-L0)2+(a-a0)2
+(b-b0)2]0.5, wherein L0、a0、b0It is the color value that sweet potato cutting makes.Brown stain degree △ E is bigger, and color change degree is bigger,
Show that browning degree is more serious.As a result as shown in Figure 4, Figure 5.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, under the premise of not departing from inventive concept, various modifications and improvements can be made, these belong to protection of the invention
Range.
Claims (9)
1. a kind of full nutrition prevent-browning preservation method of fresh-cut sweet potato, it is characterised in that: sweet potato is cooked to the processing of following sequence: pulse
The pretreatment of formula supersonic synergic hyperoxia, the soaked cleaning of the micro-nano ozone gas of Catalyzed by Ultrasonic Wave, ultra-high pressure water fluid jet are sliced, are natural compound
Plastics film color protection, nitrogen-filled packaging, sterilization, refrigeration.
2. the full nutrition prevent-browning preservation method of fresh-cut sweet potato according to claim 1, it is characterised in that: the pulsed
The pretreatment of supersonic synergic hyperoxia is to reject wound, residual, sick potato wedge, it is cold to be placed in sealing fresh full, of uniform size mature root tuber
Pulsed ultrasonic treatment in case is hidden, 80~100%O of gas condition in case is kept2, 10 ± 0.5 DEG C of temperature, relative humidity 90~
95%, ultrasonic pulse handles 4~5h, ultrasonic 10~15min of intermittent duty, 28~30kHz of supersonic frequency.
3. the full nutrition prevent-browning preservation method of fresh-cut sweet potato according to claim 1, it is characterised in that: the ultrasonic wave
Being catalyzed the soaked cleaning of micro-nano ozone gas is passed through ozone gas in ultrasonic water lotion, and 50~60W of ultrasonic power, frequency is arranged
40~50kHz is catalyzed 10~15min of reaction time, 1~3mg/L of ozone gas intake.
4. the full nutrition prevent-browning preservation method of fresh-cut sweet potato according to claim 1, it is characterised in that: the super-pressure
Water jet slice is using ultra-high pressure water fluid jet cutting technique cutting sweet potato, and cutting liquid is 0.3~0.5% by mass percentage
Sodium hydrogensulfite, mass percentage are 0.2~0.4% citric acid and mass percentage is 0.4~0.6%NaCl composition.
5. the full nutrition prevent-browning preservation method of fresh-cut sweet potato according to claim 1, it is characterised in that: described is natural multiple
Closing plastics film color protection is that the sweet potato after cutting is carried out 10~20min of coating problems, wherein coating liquid component and quality hundred
Divide content are as follows: ascorbic acid 0.5%~3%, citric acid 0.5~2%, calcium chloride 0.5~1%, chitosan 0.3~2%, phytic acid
0.5~1%.
6. the full nutrition prevent-browning preservation method of fresh-cut sweet potato according to claim 1, it is characterised in that: the nitrogen charging packet
Dress is that the potato chips cold wind processing after film is drained surface moisture, carries out nitrogen-filled packaging immediately, nitrogen-filled packaging uses full-automatic storehouse
Slice is packed into packaging bag by formula gas-control packing device, and warehouse forms negative pressure and vacuumizes, 0.0006~-0.001Mpa of vacuum degree, is taken out
Vacuum time 8-10s, nitrogen charging time 4-5s, 20~30m of nitrogen flow3/h。
7. the full nutrition prevent-browning preservation method of fresh-cut sweet potato according to claim 6, it is characterised in that: the packaging bag
Using high barrier seven-layer co-extrusion film PE/TIE/PA/EVOH/PA/TIE/EVA, thickness 12~15, oxygen permeating amount is < 30cm3/
m2Dbar, moisture-vapor transmission < 5g/cm2·d。
8. the full nutrition prevent-browning preservation method of fresh-cut sweet potato according to claim 1, it is characterised in that: the sterilization is
Using high-pressure pulse electric non-thermal sterilization, 200~300Hz of electric field frequency, 30~50kV/cm of electric field strength, the processing time 240~
10~15 DEG C of 300 μ s, temperature.
9. the full nutrition prevent-browning preservation method of fresh-cut sweet potato according to claim 1, it is characterised in that: the sweet potato after sterilization
Slice refrigerates under the conditions of being placed in 10 ± 0.5 DEG C.
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| CN112210075A (en) * | 2020-10-13 | 2021-01-12 | 四川大学 | Preparation method and application of antioxidant poly-natural polyphenol nano material |
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Application publication date: 20190524 |