CN110692906A - Color protection method for potatoes - Google Patents
Color protection method for potatoes Download PDFInfo
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- CN110692906A CN110692906A CN201911140188.9A CN201911140188A CN110692906A CN 110692906 A CN110692906 A CN 110692906A CN 201911140188 A CN201911140188 A CN 201911140188A CN 110692906 A CN110692906 A CN 110692906A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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 provides a color protection method for potatoes, and belongs to the technical field of agricultural product processing. The method comprises the following steps: (1) soaking the potatoes in the slurry for 8-12 min at 10-25 ℃, and taking out after soaking; (2) and (3) placing the potatoes soaked in the slurry into a color protection solution, soaking for 15-25 min at 10-25 ℃, and taking out after soaking. According to the invention, the traditional fermented food slurry is used for soaking the potatoes, and then the color protection solution is used for soaking the potatoes. The potato processed by the method has low browning degree and good color protection effect. The concentration of the color protection liquid used in the invention is lower, the soaking time of the color protection liquid is shorter, and the safety problems that the components in the color protection liquid exceed standards in food and the like are not easy to occur.
Description
Technical Field
The invention belongs to the technical field of agricultural product processing, and particularly relates to a color protection method for potatoes.
Background
The potato is named as potato, and the Chinese yam egg belongs to solanaceae plants, is a perennial herb plant, and is native to the Andes mountain in south America. Due to the characteristics of good stress resistance, short production period, low cost investment and the like, the corn is widely planted in more than one hundred countries all over the world at present and is also the fourth major grain crop following wheat, corn and rice all over the world.
Browning of potatoes has been a prominent problem in processing, greatly affecting the organoleptic quality and commercial value of potato products. The literature on the biological method for color protection of potatoes is less. Some scholars study the color protection effect in the aspects of enzyme and gene, and find that the expression of the exogenous gene can be used for inhibiting enzymatic browning, and the artificial small RNA technology can also be used for inhibiting potato polyphenol oxidase genes and potato browning. In recent years, the research on natural anti-browning agents is receiving more and more attention and attention, and research finds that pea fermentation liquor has an inhibiting effect on potato browning; the inhibition of the fermentation of the acid pulp on browning not only plays a role in organic acid but also can be related to microorganisms; in addition, the black tea fungus liquid is found to have obvious inhibition effect on the activity of potato polyphenol oxidase.
The serous fluid is a common traditional fermented vegetable in northwest China, contains complicated microflora and takes lactic acid bacteria, saccharomycetes and acetic acid bacteria as dominant flora. The serous fluid can clear heat and clear fire, has special curative effect on certain diseases, and has been specially described in Ben Cao gang mu by Li Shizhen of Ming Dynasty doctors, namely that the serous fluid has the effects of regulating middle warmer, tonifying qi, regulating the flow of qi, relieving the stasis, relieving cough, promoting digestion and promoting urination.
Disclosure of Invention
In view of the problems of the background art, the present invention aims to provide a color protection method for potatoes based on traditional fermented food slurry.
The invention provides a color protection method for potatoes, which comprises the following steps:
(1) soaking the potatoes in the slurry for 8-12 min at 10-25 ℃, and taking out after soaking;
(2) and (3) placing the potatoes soaked in the slurry into a color protection solution, soaking for 15-25 min at 10-25 ℃, and taking out after soaking.
Preferably, the color protection liquid in the step (2) takes water as a solvent, and comprises the following components in percentage by mass: 0.1-0.2% of sodium sulfite, 0.15-0.25% of L-cysteine, 0.3-0.5% of lactic acid and 0.2-0.3% of citric acid.
Preferably, the material-liquid ratio of the soaking in the step (1) is (0.8-1.2) g:1 mL.
Preferably, the material-liquid ratio of the soaking in the step (2) is (0.8-1.2) g:1 mL.
Preferably, the potatoes are potato slices, and the thickness of the potato slices is 2-3 mm.
Preferably, the slurry contains eremothecium and lactobacillus.
Preferably, the concentration of the eremothecium in the slurry is more than or equal to 20 multiplied by 106one/mL.
Preferably, the concentration of the lactobacillus in the slurry is more than or equal to 60 multiplied by 106one/mL.
Has the advantages that: the invention provides a color protection method for potatoes, which comprises the following steps: (1) soaking the potatoes in the slurry for 8-12 min at 10-25 ℃, and taking out after soaking; (2) and (3) placing the potatoes soaked in the slurry into a color protection solution, soaking for 15-25 min at 10-25 ℃, and taking out after soaking. According to the invention, the traditional fermented food slurry is used for soaking the potatoes, and then the color protection solution is used for soaking the potatoes. The potato processed by the method has low browning degree and good color protection effect. The concentration of the color protection liquid used in the invention is lower, the soaking time of the color protection liquid is shorter, and the safety problems that the components in the color protection liquid exceed standards in food and the like are not easy to occur. The invention provides a new technical support for the color protection of the potatoes in scale.
Drawings
FIG. 1 is a graph showing the results of the browning levels of potatoes treated in different ways.
Detailed Description
The invention provides a color protection method for potatoes, which comprises the following steps:
(1) soaking the potatoes in the slurry for 8-12 min at 10-25 ℃, and taking out after soaking;
(2) and (3) placing the potatoes soaked in the slurry into a color protection solution, soaking for 15-25 min at 10-25 ℃, and taking out after soaking.
The method comprises the steps of putting potatoes into slurry, and soaking the potatoes by using the slurry. In the invention, the potatoes are preferably potato slices, and the thickness of the potato slices is preferably 2-3 mm, and more preferably 2 mm. The source of the slurry is not particularly limited in the present invention, and may be any commercially available product in the art. In an embodiment of the invention, the slurry comes fromIn the vegetable market of Lanzhou Rituo university in Lanzhou, Gansu province, the vegetable is refrigerated at 5 ℃ for later use after being purchased. In the invention, the soaking temperature is 10-25 ℃, preferably 15-22 ℃, and more preferably 18-20 ℃. The soaking time is 8-12 min, preferably 9-11 min, and more preferably 10 min. According to the method, potatoes are soaked in slurry, and the soaking material-liquid ratio is preferably (0.8-1.2) g:1mL, and more preferably 1g:1 mL. The invention utilizes the technologies of strain separation and purification, physiological and biochemical identification, molecular biological identification and the like to separate and screen the strain of Eremthecium sp and the strain of Lactobacillus sp from the slurry; wherein the concentration of the eremothecium in the slurry is more than or equal to 20 multiplied by 106Per mL; the concentration of the lactobacillus in the slurry is more than or equal to 60 multiplied by 106one/mL. Experiments show that: the Eremthecumsp strain and the Lactobacillus sp strain have combined inhibitory effects on polyphenol oxidase activity in potatoes. According to the invention, the potatoes are soaked in the slurry, so that the activity of polyphenol oxidase in the potatoes can be effectively reduced.
The potatoes soaked in the slurry are taken out and placed in the color protection solution for soaking treatment. In the invention, the color protection liquid takes water as a solvent, and solutes preferably comprise sodium sulfite, L-cysteine, lactic acid and citric acid; the mass concentration percentage of the sodium sulfite is preferably 0.1-0.2%, and more preferably 0.15%; the mass concentration percentage of the L-cysteine is preferably 0.15-0.25%, and more preferably 0.2%; the mass concentration percentage of the lactic acid is preferably 0.3-0.5%, and more preferably 0.4%; the mass concentration percentage of the citric acid is preferably 0.2-0.3%, and more preferably 0.25%. According to the method, the potatoes are soaked in the color protection solution, wherein the soaking temperature is 10-25 ℃, preferably 15-22 ℃, and more preferably 18-20 ℃. The soaking time is 15-25 min, preferably 18-22 min, and more preferably 20 min. The potatoes soaked in the slurry are soaked in the color protection solution, and the soaking material-liquid ratio is preferably (0.8-1.2) g to 1mL, and more preferably 1g to 1 mL. The potatoes soaked in the slurry are soaked in the color protection solution, so that the browning degree is lower and the color protection effect is better.
The technical solutions provided by the present invention are described in detail below by way of examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Inhibiting effect of serous fluid on potato browning
(1) Cleaning fresh and refrigerated potatoes, and cutting into 2mm slices.
(2) The potato chips are respectively placed in distilled water and slurry water, soaked for 5min and then taken out, the potato chips and fresh potato chips are placed in the air, and a color difference meter is used for detecting the L-value (the L-value represents the browning degree of a sample, the smaller the L-value is, the larger the browning degree of the sample) once every 2min for 10 min.
(3) The samples were averaged by repeating the parallel test 3 times, and the average brightness values were plotted against the degree of browning of the potatoes for the different treatments, and the results are shown in fig. 1. FIG. 1 shows that: the browning rate of the fresh potato slices treated with the slurry was less than that of the potato slices treated with air and distilled water, indicating that the slurry inhibited the browning of the potatoes.
Example 2
(I) separation and purification of strains in slurry water
(1) A sample of the slurry (purchased from the vegetable market of Lanzhou Rituo university of Lanzhou, Gansu, and refrigerated at 5 ℃ for later use) was aseptically diluted to 10-1、10-2、10-3、10-4、10-5Five gradients, which are respectively coated on the surfaces of YPD medium and MRS medium and repeated for 3 times.
(2) In a 37 ℃ incubator, the MRS culture medium coated with the serous fluid sample is inversely cultured, and the YPD culture medium is placed at the constant temperature of 28 ℃ for culture. After culturing for 24-48 h, picking single colonies in MRS medium and YPD medium respectively, and purifying by streaking.
(3) And observing the colony morphology after purification, performing purification for multiple times if necessary, and finally selecting the colony with regular colony and consistent morphology.
(II) screening of strains inhibiting potato polyphenol oxidase activity
(1) Respectively inoculating the strains separated and purified from the MRS culture medium into the MRS liquid culture medium, and culturing in a constant-temperature shaking incubator for 8 hours at 37 ℃ and the rotation speed of 110 rpm.
(2) 5mL of fermentation broth cultured for 8h is centrifuged for 20min under 4000rmp, the supernatant is removed, and the thalli are collected.
(3) 5mL of sterile water was added to the cells, and the mixture was centrifuged again for 20min at 4000rmp to obtain a supernatant.
(4) Finally, 5mL of sterile water was added to the cells to obtain a cell suspension.
(5) Respectively inoculating the separated and purified strains in the YPD culture medium into YPD culture solution, and culturing in a constant-temperature shaking incubator at 28 ℃ and 110rpm for 8 h.
(6) The method for preparing the bacterial suspension is the same as the above.
(7) 0.1mL of each of the resulting bacterial suspensions was pipetted, and each of the pipettes was added to a cuvette containing 2.2mL of a phosphate buffer solution, 0.6mL of catechol (0.1moL/L) and 0.1mL of polyphenol oxidase (PPO), and the phosphate buffer solution was used as a blank control to measure the absorbance at 420nm, and the absorbance was read every 10 seconds for 1 min. Calculating according to the formula (1):
in the formula: i is the inhibition rate; a. the1Enzyme activity without inhibitor; a. the2The enzyme activity of the inhibitor is added.
And (3) calculating the inhibition rate of each bacterial suspension, and screening the bacterial strains with the PPO activity inhibition effect.
(III) identification of the Strain
(1) Morphological characteristics of the strain: and observing colony morphology of the screened strain, judging that the bacteria belong to G & lt- & gt or G & lt + & gt, and performing microscopic examination on the colony size and the colony shape under an optical microscope.
(2) Physiological and biochemical characteristics of the strain: the physiological and biochemical identification method is referred to microbiology experiment, and is detailed in Table 1.
TABLE 1 physiological and biochemical identification method
(3) Bacterial 16S rDNA sequencing and fungal ITS rDNA sequencing
Extracting Genomic DNA from the Bacteria with TaKaRa mini test bacterium Genomic DNA Extraction Kit Ver.3 (Code No. 9763); the fungus was subjected to TaKaRa mini BEST Universal Genomic DNAextraction Kit Ver.5.0(Code No.9765) to extract Genomic DNA. The PCR amplification reaction system and reaction parameters are shown in Table 2.
TABLE 2 PCR amplification reaction System and reaction parameters
And (3) detection: the PCR product was detected by electrophoresis on a 1% agarose gel.
Sequencing: measured by Baori physicians & Tech Ltd.
(4) Phylogenetic tree construction and analysis of target strains
After partial gene sequence determination is carried out on the selected strain, the gene sequence is submitted to a national institutes of health (US) genomic database NCBI, and BLAST online comparison analysis is carried out on the gene sequence and known sequences in a GenBank database to determine the homology relation with the selected strain. After the gene sequences of the selected strains were aligned with the gene sequences of the model strains in a multiple sequence manner, a system was constructed by the Neighbor-Joining method (Bootstrap values set to 1000) using MEGA 6.0 software.
By calculating the inhibition rate of each bacterial suspension on the PPO activity, 2 strains which can inhibit the PPO activity are determined to belong to Eremthecum sp and Lactobacillus sp respectively.
Through enzyme kinetic analysis, the inhibition effect of bacterial suspensions of Lactobacillus sp and Eremthecum sp on potato polyphenol oxidase belongs to a reversible process, and the inhibition type and the mixed inhibition type are judged according to a kinetic model Lineweaver-Burk equation.
Example 4
(1) Cutting potato into 2mm slices, placing the slices into slurry according to the material-liquid ratio of 1g to 1mL, soaking for 10min at 20 ℃, and taking out after soaking;
(2) the potato chips soaked in the slurry are placed in a color protection solution (the color protection solution takes water as a solvent and comprises 0.15 mass percent of sodium sulfite, 0.2 mass percent of L-cysteine, 0.4 mass percent of lactic acid and 0.25 mass percent of citric acid) according to the feed-liquid ratio of 1g to 1mL, soaked for 20min at the temperature of 20 ℃, and taken out after soaking.
Example 5
The difference from example 4 is that: the color protection liquid takes water as a solvent and comprises 0.12% of sodium sulfite by mass concentration, 0.23% of L-cysteine by mass concentration, 0.34% of lactic acid by mass concentration and 0.26% of citric acid by mass concentration.
Example 6
The difference from example 4 is that: the color protection liquid takes water as a solvent and comprises 0.18 mass percent of sodium sulfite, 0.18 mass percent of L-cysteine, 0.44 mass percent of lactic acid and 0.22 mass percent of citric acid.
Example 7
The difference from example 4 is that: the soaking time of the slurry is 8min, and the soaking time of the color protection solution is 25 min.
Example 8
The difference from example 4 is that: the soaking time of the slurry is 12min, and the soaking time of the color protection solution is 15 min.
Example 9
The difference from example 4 is that: the material-liquid ratio when soaked in the slurry is 0.8g:1mL, and the material-liquid ratio when soaked in the color protection solution is 1.2g:1 mL.
Comparative example 1
The difference from example 4 is that: the color protection liquid takes water as a solvent and comprises 0.15 mass percent of sodium sulfite, 0.4 mass percent of lactic acid and 0.25 mass percent of citric acid.
Comparative example 2
The difference from example 4 is that: the color protection liquid takes water as a solvent and comprises 0.2% of L-cysteine by mass concentration, 0.4% of lactic acid by mass concentration and 0.25% of citric acid by mass concentration.
Comparative example 3
The difference from example 4 is that: the color protection liquid takes water as a solvent and comprises 0.15 mass percent of sodium sulfite, 0.2 mass percent of L-cysteine and 0.25 mass percent of citric acid.
Comparative example 4
The difference from example 4 is that: the potato chips with the thickness of 2mm are directly soaked in the color protection solution without being soaked in slurry.
Comparative example 5
The difference from example 4 is that: soaking in the color protecting solution for 30min without using slurry water.
Comparative example 6
The difference from example 4 is that: the color protection liquid is not soaked in slurry, and water is used as a solvent, and comprises 0.25 mass percent of sodium sulfite, 0.2 mass percent of L-cysteine, 0.6 mass percent of lactic acid and 0.5 mass percent of citric acid.
Example 10
The polyphenol oxidase activity and tyrosinase activity in potato chips treated in examples 4 to 9 and comparative examples 1 to 6 were measured by the following methods.
(1) Measurement of polyphenol oxidase activity (refer to marjor method, slightly modified):
extracting polyphenol oxidase liquid: weighing 0.4g of cross-linked polyvinylpyrrolidone (PVPP) in a centrifuge tube, weighing 2g of sample in test tubes, adding 18mL of phosphate buffer solution (0.1mol/L, pH6.8) into each test tube, homogenizing, centrifuging at low temperature for 20min (10000r/min, 4 ℃), and obtaining supernatant which is the crude PPO enzyme solution.
Determination of enzyme Activity: 2.5mL of buffer solution, 0.5mL of 0.02mol/L catechol and 0.2mL of enzyme solution are added into the measuring tube; the control tube was filled with 2.7mL of buffer solution, 0.5mL of 0.02mol/L catechol, and no enzyme solution. Shaken well and the absorbance value was measured at 410 nm. (recorded every 10s for 3min) the sample was assayed 3 times in duplicate. The enzyme activity was calculated as the slope of the initial linear portion, and one activity unit (U) was defined as the amount of enzyme required to cause a change in absorbance value of 0.01 at 1min under the assay conditions.
(2) Determination of tyrosinase Activity (see methods of Zeliang et al):
extracting a tyrosinase liquid: weighing 2g of peeled and cut potatoes, adding 10mL of phosphate buffer (0.1mol/L, pH6.8) according to the proportion of 1:5(m/V), homogenizing, centrifuging at low temperature for 10min (10000r/min, 4 ℃), storing supernatant solution in an ice bath or a refrigerator, and using up within 2 h.
Determination of enzyme Activity: 1mL of 2 mmol/L-dopa solution and 1.5mL of phosphate buffer (0.1mol/L, pH6.8) were added to the measuring tube, mixed well, incubated in a water bath at 30 ℃ for 10min, and then 0.5mL of enzyme extract was added. Adding 1mL of 2 mmol/L-dopa solution and 2mL of phosphate buffer (0.1mol/L, pH6.8) into the control tube, mixing, and incubating in 30 deg.C water bath for 10min without enzyme extract. The mixture was thoroughly mixed, and the absorbance (OD) was measured at a wavelength of 475 nm. Measurements were recorded every 30s for 6min before start and every 1min thereafter. The enzyme activity was obtained from the slope of the line, and one activity unit (U) was defined as the amount of enzyme required to cause a change in absorbance value of 0.01 at 1min under the assay conditions.
The results of the measurements of examples 4 to 9 are shown in Table 3.
TABLE 3 determination of enzyme Activity in examples 4 to 9
Note that: the time units in table 3 are min and the absorbance units are Abs.
The results of the measurements of comparative examples 1 to 6 are shown in Table 4.
TABLE 4 determination of enzyme Activity in comparative examples 1 to 6
Note that: the time units in table 4 are min and the absorbance units are Abs.
According to the data measured in tables 3 and 4, the polyphenol oxidase activity and tyrosinase activity in the potato chips treated in the examples 4-9 and the comparative examples 1-6 can be obtained. The results show that: comparing the color protection effects of the examples 4-9 and the comparative examples 1-6, the color protection effects are in sequence from good to bad: example 4 > example 8 > example 7 > example 9 > example 6 > example 5 > comparative examples 1 to 6.
According to the potato color protection method provided by the invention, the potato slices are soaked in the slurry, so that the soaking time of the color protection solution can be shortened, the component concentration of the color protection solution is reduced, and the residual amount of sulfur dioxide in the product is reduced; and the color protection effect is good.
According to the invention, a novel color protection method for potatoes is researched. According to the invention, the traditional fermented food slurry is used for soaking the potatoes, and then the color protection solution is used for soaking the potatoes. The potato processed by the method has low browning degree and good color protection effect. The concentration of the color protection liquid used in the invention is lower, the soaking time of the color protection liquid is shorter, and the safety problems that the components in the color protection liquid exceed standards in food and the like are not easy to occur. The invention provides a new technical support for the color protection of the potatoes in scale.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (8)
1. A color protection method for potatoes is characterized by comprising the following steps:
(1) soaking the potatoes in the slurry for 8-12 min at 10-25 ℃, and taking out after soaking;
(2) and (3) placing the potatoes soaked in the slurry into a color protection solution, soaking for 15-25 min at 10-25 ℃, and taking out after soaking.
2. The potato color protection method according to claim 1, wherein the color protection liquid in the step (2) takes water as a solvent, and comprises the following components in percentage by mass: 0.1-0.2% of sodium sulfite, 0.15-0.25% of L-cysteine, 0.3-0.5% of lactic acid and 0.2-0.3% of citric acid.
3. The color protection method for potatoes according to claim 1, wherein the soaking ratio in the step (1) is (0.8-1.2) g:1 mL.
4. The color protection method for potatoes according to claim 1, wherein the soaking in the step (2) is carried out at a ratio of (0.8-1.2) g:1 mL.
5. The color protection method for potatoes according to any one of claims 1 to 4, wherein the potatoes are potato slices, and the thickness of the potato slices is 2 to 3 mm.
6. The color-protecting method for potatoes according to claim 1, wherein the slurry contains eremothecium and lactobacillus.
7. The color protection method for potato according to claim 6, wherein the concentration of eremothecium in the slurry is 20 x 10 or more6one/mL.
8. The color protection method for potatoes according to claim 6, wherein the concentration of lactobacillus in the slurry is not less than 60 x 106one/mL.
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| CN111466512A (en) * | 2020-04-17 | 2020-07-31 | 兰州理工大学 | Application of eremothecium in inhibiting activity of polyphenol oxidase |
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