CN110250265A - A method of fresh-cut potato callus is inhibited using vacuum packaging - Google Patents
A method of fresh-cut potato callus is inhibited using vacuum packaging Download PDFInfo
- Publication number
- CN110250265A CN110250265A CN201910653878.8A CN201910653878A CN110250265A CN 110250265 A CN110250265 A CN 110250265A CN 201910653878 A CN201910653878 A CN 201910653878A CN 110250265 A CN110250265 A CN 110250265A
- Authority
- CN
- China
- Prior art keywords
- vacuum
- fresh
- potato
- callus
- vacuum packaging
- 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
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 59
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 59
- 206010020649 Hyperkeratosis Diseases 0.000 title claims abstract description 38
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 37
- 238000009461 vacuum packaging Methods 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 21
- 239000005030 aluminium foil Substances 0.000 claims abstract description 19
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 11
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000012015 potatoes Nutrition 0.000 claims abstract description 4
- 239000000645 desinfectant Substances 0.000 claims abstract description 3
- 239000004744 fabric Substances 0.000 claims description 15
- 239000011888 foil Substances 0.000 claims description 10
- 239000011521 glass Substances 0.000 claims description 9
- 238000003475 lamination Methods 0.000 claims description 7
- 235000013606 potato chips Nutrition 0.000 claims description 7
- 239000000758 substrate Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 229920000914 Metallic fiber Polymers 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 5
- 238000009954 braiding Methods 0.000 claims description 4
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000006223 plastic coating Substances 0.000 claims description 3
- 239000005020 polyethylene terephthalate Substances 0.000 claims description 3
- 229910052710 silicon Inorganic materials 0.000 claims description 3
- 239000010703 silicon Substances 0.000 claims description 3
- 239000004411 aluminium Substances 0.000 claims 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims 1
- 229910052782 aluminium Inorganic materials 0.000 claims 1
- 230000001629 suppression Effects 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000003124 biologic agent Substances 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 239000008399 tap water Substances 0.000 abstract description 2
- 235000020679 tap water Nutrition 0.000 abstract description 2
- 241000607479 Yersinia pestis Species 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 238000006748 scratching Methods 0.000 description 2
- 230000002393 scratching effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 206010021143 Hypoxia Diseases 0.000 description 1
- 230000004103 aerobic respiration Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 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
- A23B7/144—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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B15/00—Layered products comprising a layer of metal
- B32B15/02—Layer formed of wires, e.g. mesh
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B15/00—Layered products comprising a layer of metal
- B32B15/04—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B15/08—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
- B32B15/085—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin comprising polyolefins
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B15/00—Layered products comprising a layer of metal
- B32B15/04—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B15/08—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
- B32B15/09—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin comprising polyesters
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B15/00—Layered products comprising a layer of metal
- B32B15/14—Layered products comprising a layer of metal next to a fibrous or filamentary layer
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B15/00—Layered products comprising a layer of metal
- B32B15/20—Layered products comprising a layer of metal comprising aluminium or copper
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/36—Layered products comprising a layer of synthetic resin comprising polyesters
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B33/00—Layered products characterised by particular properties or particular surface features, e.g. particular surface coatings; Layered products designed for particular purposes not covered by another single class
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B5/00—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts
- B32B5/22—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed
- B32B5/24—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed one layer being a fibrous or filamentary layer
- B32B5/26—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed one layer being a fibrous or filamentary layer another layer next to it also being fibrous or filamentary
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/02—Packaging agricultural or horticultural products
- B65B25/04—Packaging fruit or vegetables
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2255/00—Coating on the layer surface
- B32B2255/26—Polymeric coating
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2262/00—Composition or structural features of fibres which form a fibrous or filamentary layer or are present as additives
- B32B2262/10—Inorganic fibres
- B32B2262/101—Glass fibres
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2262/00—Composition or structural features of fibres which form a fibrous or filamentary layer or are present as additives
- B32B2262/10—Inorganic fibres
- B32B2262/103—Metal fibres
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/30—Properties of the layers or laminate having particular thermal properties
- B32B2307/31—Heat sealable
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/50—Properties of the layers or laminate having particular mechanical properties
- B32B2307/584—Scratch resistance
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/70—Other properties
- B32B2307/71—Resistive to light or to UV
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/70—Other properties
- B32B2307/724—Permeability to gases, adsorption
- B32B2307/7242—Non-permeable
- B32B2307/7246—Water vapor barrier
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/70—Other properties
- B32B2307/726—Permeability to liquids, absorption
- B32B2307/7265—Non-permeable
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mechanical Engineering (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Wrappers (AREA)
Abstract
The invention belongs to agricultural and food technology fields, disclose a kind of method for inhibiting fresh-cut potato callus using vacuum packaging.The Potato Cultivars stem tuber for taking neat appearance, in the same size, no disease and pests harm and mechanical damage, is first rinsed well with tap water, then is cleaned with 1% hypochlorite disinfectant；Peeling potatoes are sliced；It is attached in PE vacuum packaging bag, is packed with DZ-260 type vacuum packing machine, vacuum degree 0.08Mpa.Operation of the present invention is simple, does not add chemical preservative and biological agent, can effectively inhibit the callus of fresh-cut potato using vacuum packaging, is efficient one kind, environmental protection, suitable for the new method of food industry.Vacuum aluminium foil bag durability degree of the invention is high, vacuum effectiveness good, efficiently solves the problems, such as to cause to scratch or pierce through when vacuum bag and object contact.
Description
Technical field
The invention belongs to agricultural and food technology fields more particularly to a kind of use vacuum packaging, and fresh-cut potato to be inhibited to be cured
The method of wound.
Background technique
Currently, the immediate prior art: international fresh-cut industry association (IFPA) is by " fresh fruits and vegetables are by modifying, going
Skin is cut into the 100% fresh fresh fruit of vegetables product that can be used directly " it is defined as fresh-cut fruit and vegetable, it is to use or consume for food and drink
Person directly cooks a kind of edible fruit vegetable product.Fresh-cut fruit and vegetable not only sanitation and hygiene, and fruits and vegetables epidermis agriculture can be reduced
Medicine residual.Fruits and vegetables volume and weight after cutting has reduction, can reduce transportation cost.With China's inhabitant's consumption level
The market demand of rapid growth, fresh-cut potato is also increasing.But since potato tubers is in dicing, item or Ding Houhui
Callus perithelium is quickly formed on surface, processing characteristics is caused to be remarkably decreased.Therefore, the callus for inhibiting fresh-cut potato stem tuber is horse
Technical problem urgently to be resolved in bell potato industry development.
During the formation of fresh-cut potato stem tuber callus, a large amount of energy is needed, and aerobic respiration is for it
The main source of energy can inhibit its callus if fresh-cut potato can be made to be in a hypoxemia or the environment of anaerobic
Formation, keep the quality and good appearance of fresh-cut potato.Existing research report, fresh-cut can be inhibited by reducing oxygen content
The browning of potato.But for inhibiting the research of fresh-cut potato callus, there is not been reported about oxygen content is reduced.
In conclusion problem of the existing technology is:
(1) there has been no the researchs about reduction oxygen content for inhibition fresh-cut potato callus.
(2) at present in terms of the research of potato tubers callus is concentrated mainly on promotion callus.
Solve the difficulty of above-mentioned technical problem: but since potato tubers is fast on surface in dicing, item or Ding Houhui
Speed forms callus perithelium, causes processing characteristics significant.
Solve the meaning of above-mentioned technical problem: operation of the present invention is simple, does not add chemical preservative and biological agent.
Summary of the invention
In view of the problems of the existing technology, fresh-cut potato callus is inhibited using vacuum packaging the present invention provides a kind of
Method.
The invention is realized in this way a method of fresh-cut potato callus, the use are inhibited using vacuum packaging
Vacuum packaging inhibit fresh-cut potato callus method the following steps are included:
Step 1 rinses potato tubers, then the sodium hypochlorite with 1% (v (sodium hypochlorite): v (water)=1:99) well
Disinfection cleaning；
Peeling potatoes are cut into potato chips and potato slices by step 2；
Step 3 is attached in yin-yang vacuum aluminium foil bag, vacuum packing machine packaging.
Further, the potato chips in the step 2 are as follows: long 4cm wide 4cm thickness 1cm；Potato slices are as follows: long 4cm wide 1cm is thick
1m。
Further, vacuum packing machine packaging vacuum degree is the optimal vacuum degree of 0.085Mp in the step 3.
Further, the inner surface of the PE lamination substrate layer of the step 3 yin-yang vacuum aluminium foil bag is provided with aluminium foil braiding
Layer, is provided with foil shielding layer in the outer surface of the PE lamination substrate layer, is provided in the outer surface of the foil shielding layer
Outer jacket；
Outer jacket further include: glass fabric, glass fabric and aluminium foil are sandwiched between one layer of metallic fiber screen cloth；
The glass fabric, metallic fiber screen cloth, aluminium foil, PET aluminizer, PE film press the sequence complex of ecto-entad
At bag body.
Further, vacuum applying silicon layer is provided between the foil shielding layer and outer jacket.
Further, the outer jacket is waterproof plastic coating.
In conclusion advantages of the present invention and good effect are as follows: operation of the present invention is simple, does not add chemical preservative and life
Object preparation can effectively inhibit the callus of fresh-cut potato using vacuum packaging, be efficient one kind, environmental protection, be suitable for food
The new method of industry.Vacuum aluminium foil bag durability degree of the invention is high, vacuum effectiveness good, efficiently solves vacuum bag and connects with object
The problem of scratching or piercing through is caused when touching.
The elastic pulling force degree of PE lamination substrate layer of the invention is good, has good stronger flexibility and heat sealability.Aluminium foil is compiled
Tissue layer has excellent resistance to broken and puncture resistant physical strength, and aluminium foil braiding layer soft surface prevents plate face from scratching, easy to use,
Vacuum-pumping packaging.Foil shielding layer integrates moisture resistance, shielding, antiultraviolet, water proof trapping, is protected from light function.
Detailed description of the invention
Fig. 1 is the method flow diagram of inhibition of potato stem tuber callus provided in an embodiment of the present invention.
Fig. 2 is the effect picture provided in an embodiment of the present invention for being vacuum-packed and influencing on fresh-cut potato stem tuber callus；
In figure: Control is not carry out vacuum-packed potato tubers.
Comparative diagram when Fig. 3 is vacuum-packed fresh-cut potato 0d and 7d provided in an embodiment of the present invention.
Fig. 4 is influence of the vacuum packaging provided in an embodiment of the present invention to fresh-cut potato stem tuber hardness and chromatic value.
Effect picture when Fig. 5 is vacuum packaging 7d provided in an embodiment of the present invention after boiling water boiling 10min.
Fig. 6 is vacuum packaging provided in an embodiment of the present invention to the sensory evaluation mark after fresh-cut potato boiling water boiling 10min
Quasi- and evaluation figure；
In figure: hardness: moderate (7-10), general (4-6), (0-3) really up to the mark/excessively soft；Chewability: firmly moderate (7-10),
Firmly general (4-6), energetically (0-3)；Crisp brittleness: crisp (7-10), moderate (4-6), frangible/hard (0-3)；Powdery texture: have
Feeling of grittiness (7-10), general (4-6), without feeling of grittiness (0-3)；Smell: potato smell (7-10), has peculiar smell at tasteless (4-6)
(0-3)；Brown degree: slight brown stain (7-10), moderate brown stain (4-6), serious brown stain (0-3)；Whole preference: hobby (7-
10), general (4-6), poor (0-3).
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
In view of the problems of the existing technology, fresh-cut potato callus is inhibited using vacuum packaging the present invention provides a kind of
Method, the present invention is explained in detail with reference to the accompanying drawing.
As shown in Figure 1, the method provided in an embodiment of the present invention for inhibiting fresh-cut potato callus using vacuum packaging includes
Following steps:
S101: it rinses potato tubers well, then is cleaned with 1% hypochlorite disinfectant；
S102: peeling potatoes are cut into potato chips and potato slices；
S103: being attached in yin-yang vacuum aluminium foil bag, vacuum packing machine packaging.
Potato chips are as follows: long 4cm wide 4cm thickness 1cm；Potato slices are as follows: long 4cm wide 1cm thickness 1m.
It is 0.085Mpa that vacuum packing machine, which packs vacuum degree,.
Further, the inner surface of the PE lamination substrate layer of the step 3 yin-yang vacuum aluminium foil bag is provided with aluminium foil braiding
Layer, is provided with foil shielding layer in the outer surface of the PE lamination substrate layer, is provided in the outer surface of the foil shielding layer
Outer jacket；
Outer jacket further include: glass fabric, glass fabric and aluminium foil are sandwiched between one layer of metallic fiber screen cloth；
The glass fabric, metallic fiber screen cloth, aluminium foil, PET aluminizer, PE film press the sequence complex of ecto-entad
At bag body.
Further, vacuum applying silicon layer is provided between the foil shielding layer and outer jacket.
Further, the outer jacket is waterproof plastic coating.
Technical scheme of the present invention will be further described combined with specific embodiments below.
The embodiment of the present invention is using ' Gansu Province potato 7 ' potato tubers, formerly with tap water by stem tuber bought on the market
It rinses well, then is carried out disinfection with 1% sodium hypochlorite, finally rinsed with deionized water.It is removed the peel after natural air drying, by potato
The potato chips of long 4cm wide 4cm thickness 1cm and the potato slices of long 4cm wide 1cm thickness 1m are cut into peeling.Then DZ-260 type vacuum packet is used
(vacuum degree 0.08Mpa) is packed in installation.In 0d, 3d, 5d, 7d, when evaluation callus effect and measurement hardness and coloration
Variation.During callus, the hardness of vacuum packaging fresh-cut potato stem tuber tends towards stability substantially with the extension of callus time, compares
The hardness of stem tuber gradually increases.After 3d, the hardness that stem tuber is vacuum-packed, which is substantially less than, to be compareed, when 7d, lower than control 36.9%
(p<0.05).The L* value that stem tuber is vacuum-packed is substantially unchanged during callus, and the extension with the callus time of control is gradually dropped
It is low, and the L* value that stem tuber is vacuum-packed is significantly higher than control, when 7d, it is higher by control 12.3% (p < 0.05).Block is vacuum-packed
The b* value of stem is substantially unchanged early period in callus, and the extension with the callus time of control gradually decreases, and when 7d, block is vacuum-packed
The b* value of stem is higher by control 47.7% (p < 0.05).Be vacuum-packed stem tuber a* value during callus slightly reduce, control with
The extension of callus time significantly increases, and vacuum packaging stem tuber a* value, which is substantially less than, to be compareed, and when 7d, is higher by 6.3 times of control.Explanation
Vacuum packaging significantly suppresses the callus of fresh-cut potato stem tuber.The knot of the sensory evaluation of 10min is boiled in boiling water in 7d
Fruit indicates, vacuum-packed fresh-cut potato it is opposite with compare, control group will be higher than in terms of consumption and ocular estimate, it is whole
Body preference is also significantly better than control group.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (7)
1. a kind of method for inhibiting fresh-cut potato callus using vacuum packaging, which is characterized in that described using vacuum packaging suppression
The method of fresh-cut potato callus processed the following steps are included:
Step 1 is rinsed potato tubers well, then is cleaned with 1% hypochlorite disinfectant；
Peeling potatoes are cut into potato chips and potato slices by step 2；
Step 3 is attached in yin-yang vacuum aluminium foil bag, vacuum packing machine packaging.
2. the method as described in claim 1 for inhibiting fresh-cut potato callus using vacuum packaging, which is characterized in that the step
Sodium hypochlorite is according to volume ratio sodium hypochlorite in rapid one: water=1:99.
3. inhibiting the method for fresh-cut potato callus using vacuum packaging as described in claim 1, which is characterized in that described
Potato chips in step 2 are as follows: long 4cm wide 4cm thickness 1cm；Potato slices are as follows: long 4cm wide 1cm thickness 1m.
4. the method as described in claim 1 for inhibiting fresh-cut potato callus using vacuum packaging, which is characterized in that the step
Vacuum packing machine packaging vacuum degree is 0.085Mpa in rapid three.
5. the method as described in claim 1 for inhibiting fresh-cut potato callus using vacuum packaging, which is characterized in that the step
The inner surface of the PE lamination substrate layer of rapid three yin-yang vacuum aluminium foil bag is provided with aluminium foil braiding layer, in the PE lamination substrate layer
Outer surface is provided with foil shielding layer, and the outer surface of the foil shielding layer is provided with outer jacket；
Outer jacket further include: glass fabric, glass fabric and aluminium foil are sandwiched between one layer of metallic fiber screen cloth；
The glass fabric, metallic fiber screen cloth, aluminium foil, PET aluminizer, PE film are compounded to form bag by the sequence of ecto-entad
Body.
6. the method as claimed in claim 5 for inhibiting fresh-cut potato callus using vacuum packaging, which is characterized in that the aluminium
Vacuum applying silicon layer is provided between foil shielded layer and outer jacket.
7. the method as claimed in claim 5 for inhibiting fresh-cut potato callus using vacuum packaging, which is characterized in that described outer
Sheath is waterproof plastic coating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910653878.8A CN110250265A (en) | 2019-07-19 | 2019-07-19 | A method of fresh-cut potato callus is inhibited using vacuum packaging |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910653878.8A CN110250265A (en) | 2019-07-19 | 2019-07-19 | A method of fresh-cut potato callus is inhibited using vacuum packaging |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110250265A true CN110250265A (en) | 2019-09-20 |
Family
ID=67927152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910653878.8A Pending CN110250265A (en) | 2019-07-19 | 2019-07-19 | A method of fresh-cut potato callus is inhibited using vacuum packaging |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110250265A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050138693A1 (en) * | 2003-12-23 | 2005-06-23 | Monsanto Technology Llc | Use of a Low-Oxygen Environment in Plant Transformation |
| CN202809857U (en) * | 2012-09-29 | 2013-03-20 | 陈武军 | Anti-scratching puncture resistant glass fiber aluminum foil composite vacuum bag |
| CN103734293A (en) * | 2013-12-22 | 2014-04-23 | 山东农业大学 | Novel method for controlling browning of fresh-cut potatoes |
| CN204998066U (en) * | 2015-09-09 | 2016-01-27 | 上海贝达包装材料有限公司 | Aluminium foil bag is woven in vacuum protection against tide |
-
2019
- 2019-07-19 CN CN201910653878.8A patent/CN110250265A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050138693A1 (en) * | 2003-12-23 | 2005-06-23 | Monsanto Technology Llc | Use of a Low-Oxygen Environment in Plant Transformation |
| CN202809857U (en) * | 2012-09-29 | 2013-03-20 | 陈武军 | Anti-scratching puncture resistant glass fiber aluminum foil composite vacuum bag |
| CN103734293A (en) * | 2013-12-22 | 2014-04-23 | 山东农业大学 | Novel method for controlling browning of fresh-cut potatoes |
| CN204998066U (en) * | 2015-09-09 | 2016-01-27 | 上海贝达包装材料有限公司 | Aluminium foil bag is woven in vacuum protection against tide |
Non-Patent Citations (4)
| Title |
|---|
| 中国农业百科全书总编辑委员会蔬菜卷编辑委员会: "《中国农业百科全书 蔬菜卷》", 30 November 1990, 农业出版社 * |
| 曾剑超等: "真空包装冷藏鲜切马铃薯的试验", 《上海蔬菜》 * |
| 曾剑超等: "鲜切马铃薯的加工工艺", 《中国果菜》 * |
| 胡丽莎等: "不同温度下真空包装对鲜切马铃薯贮藏品质的影响", 《现代园艺》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bari et al. | Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature | |
| CN101990932B (en) | Fresh-keeping processing technology of fast-food fresh-cutting potato | |
| Silva et al. | Potassium permanganate effects in postharvest conservation of the papaya cultivar Sunrise Golden | |
| CN103564034A (en) | Fresh-cut vegetable processing method | |
| CN105557976A (en) | Soft sterilization method of mixed fresh cut root vegetables in small packages | |
| CN102669603A (en) | Lotus root slice with pickled pepper | |
| CN107668168A (en) | The preservation method of instant seasoning cray | |
| CN111616213A (en) | Fresh-cut fresh-keeping method for potatoes | |
| CN110250265A (en) | A method of fresh-cut potato callus is inhibited using vacuum packaging | |
| JP4607839B2 (en) | Moisture adjustment method for intermediate moisture food in sealed containers | |
| CN101352225A (en) | Method for producing instant potato | |
| JP2023178451A (en) | Packaged raw tuna meat, method for producing packaged raw tuna meat, and method for preventing chunk of raw tuna meat from discoloring | |
| CN108094502A (en) | A kind of antistaling agent, using the instant cray of the antistaling agent and its processing method | |
| CN106690162A (en) | Processing preparation method of instant suaeda heteroptera | |
| JP4649838B2 (en) | Package for maintaining freshness | |
| JPH07274889A (en) | Seal-packaged processed vegetable food | |
| CN102342320A (en) | Method for effectively controlling respiration intensity and browning of fresh-cut Chinese yam | |
| JP6308556B2 (en) | Vacuum package containing fruit and capable of being stored at room temperature, and method for producing the same | |
| Kim et al. | Quality evaluation of minimally processed Asian pears | |
| JPH08228712A (en) | Potato processed product and production of retort food with the same | |
| JP3995958B2 (en) | Crustacean packaging and method for producing the same | |
| JP3282999B2 (en) | Frozen apple | |
| CN101579127A (en) | Braised deer meat | |
| Espinoza | Development of safe and ready to eat frozen oyster products using microwave steam-venting technology | |
| CN104187864A (en) | Production method of vacuum packaged spicy globefish blocks |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190920 |