CN112868749A - 一种延长鲜切马铃薯保鲜期的方法及应用 - Google Patents
一种延长鲜切马铃薯保鲜期的方法及应用 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公布了一种延长鲜切马铃薯保鲜期的方法,该方法为马铃薯经挑选、清洗、去皮、切片后,将鲜切马铃薯放置于防褐变剂水溶液中浸泡后沥干,装入包装盒中并在冷库操作间中充分预冷后装入相温箱中存放。通过上述技术及工艺参数的组合,可以抑制鲜切马铃薯冷藏期间的褐变现象,较好地保持原有营养成分并延缓衰老,使保鲜期延长到6 d以上。
Description
技术领域
本发明属于农产品贮藏保鲜技术领域,特别涉及鲜切马铃薯的预处理、防褐变剂的研制以及精准温度控制贮藏的绿色保鲜方法。
背景技术
马铃薯(Solanum tuberosum L.)是全球四大粮食作物之一,土豆、荷兰薯、番仔薯、洋芋、山药蛋等为别名,在草本植物里属于茄科。马铃薯最喜阴凉,不耐高温,最适温度不宜超过21℃,植物为块茎状,形状形似球形,分为上下两茎,薯皮颜色分为白、黄、粉等。中国是马铃薯产量最多的国家,马铃薯营养丰富而齐全,含有丰富维生素C、矿物质、蛋白质和糖类等营养物质,极易被人体吸收,被称为“营养之王”。鲜切马铃薯的褐变现象是果蔬加工中普遍存在问题之一,既影响马铃薯外观颜色和口感,又降低营养价值以及贮藏周期。因此研发出安全又经济并能抑制马铃薯褐变技术是目前亟待解决问题。
目前人们通过各种化学褐变剂处理鲜切马铃薯来延缓其褐变现象。刘丽等(2018)在研究不同浓度的单一褐变剂时发现,使用0.6%抗坏血酸对鲜切马铃薯处理后,褐变最轻。L-半胱氨酸和苯甲酸钠能够在低温条件下通过抑制ASO酶和APX酶来抑制鲜切马铃薯褐变和VC流失。2005年,李全宏等通过L-半胱氨酸、肉桂酸、苯甲酸处理鲜切马铃薯后,其褐变度和多酚氧化酶均明显下降。2011年,丁捷等得出鲜切马铃薯经0.005%曲酸、0.045%异抗坏血酸钠、0.045%半胱氨酸(L-Cys)、0.01%CaCl2、0.2992%EDTA-Na2互相结合的复合防褐剂处理后,其褐变抑制效果好,马铃薯内部PPO活性得到较好抑制。2014年,元向东等研究将经柠檬酸、D-异抗血酸钠和氯化钙鲜切马铃薯发现,不同处理抑制鲜切马铃薯褐变不一,在确定最佳适宜浓度范围通过正交试验优化出2.0%柠檬酸+0.6%D-异抗坏血酸钠+0.2%氯化钙组合为最佳护色剂。亚硫酸氢钠对鲜切马铃薯酶促褐变有着高效抑制作用(2017),用量为0.4 g/kg(以二氧化硫计),但是考虑到安全性,已被限用。随着食品安全的日益重视,安全、绿色的防褐变剂成为新的研究方向。
温度是目前鲜切技术一直研究问题之一。由于在贮藏期间鲜切蔬菜易受到微生物污染,因此大多数鲜切蔬菜皆以低温环境下贮藏(2017)。刘战丽等(2012)通过对鲜切马铃薯不同温度(2℃、12℃、25℃)研究,发现在2℃温度贮藏下,抑制了鲜切马铃薯失重、呼吸强度、PPO和POD活性,从而减缓了鲜切马铃薯褐变。巩玉芬(2014)通过对三种鲜切蔬菜(胡萝卜、马铃薯、菠菜)研究,发现在不同温度贮藏鲜切蔬菜对其品质有显著影响。随着温度升高,加速各个鲜切蔬菜腐烂进度和菌落总数,其中鲜切马铃薯多酚氧化酶活性最高,鲜切胡萝卜可溶性糖含量急剧下降,鲜切菠菜叶绿素最低,而在贮藏温度为0℃时,各个鲜切蔬菜感官评价和测定指标均优于其他温度。所以在鲜切蔬菜贮藏期间,温度时抑制褐变的一个主要因素之一。为了建立一种适用于商业化操作的鲜切马铃薯防褐变工艺,从马铃薯预处理、防褐变的研制以及精准温度控制技术出发,对各环节和工艺参数进行研究,得到了一种简单有效且褐变效果较好的优化防褐变剂,并且延长了鲜切马铃薯的保鲜期。
发明内容
本发明的目的是填补以往研究空白,提供一种延长鲜切马铃薯保鲜期的方法。本发明提供了鲜切马铃薯的预处理、防褐变剂的研制以及精准温度控制贮藏的绿色保鲜方法。
为实现上述目的,本发明公开了如下的技术内容:
本发明公开了一种延长鲜切马铃薯保鲜工艺其包括如下步骤:
步骤1:挑选形状大小均一、无机械损伤、无病害、无发芽和绿变的马铃薯为材料;
步骤2:用水清洗掉马铃薯表面的泥土,用去皮器去除马铃薯表皮后将其放入预先装水的槽里,然后逐个手动切成约4~6 mm厚的薄片后再放入新的预先装水的槽内。
步骤3:将装有马铃薯切片的盆放置0~4℃温度环境下2~4 h,再取出马铃薯切片,用水清洗两遍,把马铃薯切片依次放入塑料筐中沥去表面多余水分。
步骤4:把马铃薯切片放置于由无水柠檬酸、木瓜蛋白酶和菠萝蛋白酶构成的防褐变剂水溶液中浸泡3~5 min,然后把马铃薯切片捞出放入塑料筐沥去表面多余水分。
步骤5:把马铃薯切片装在包装盒中,置于冷库中充分预冷后装入相温箱中存放。
本发明公开了装入马铃薯的盆中水的高度要没过马铃薯,避免与空气接触,并且马铃薯的切片厚度在5 mm为宜。
本发明公开了冷库操作间温度0~4℃,马铃薯切片预冷时间根据实际温度进行控制,0~2℃温度环境下2~3 h,2~4℃温度环境下3~4 h。
本发明公开了防褐变剂由无水柠檬酸、木瓜蛋白酶和菠萝蛋白酶构成,最佳配方为1.5%无水柠檬酸+0.3%木瓜蛋白酶+0.4%菠萝蛋白酶。
本发明公开了包装盒体积6~10 cm3,鲜切马铃薯的体积与包装盒的体积比2~3:5,具体参数可根据实际情况进行调整。
本发明公开了将包装盒和相温箱同时入冷库操作间温度,预冷12~24 h后,将装有马铃薯切片的包装盒整齐的摆放到相温箱中,空隙处放入冰盒后扣盖,箱体内环境温度波动在±0.2℃。
本发明进一步公开了延长鲜切马铃薯保鲜期的方法在延长鲜切马铃薯保鲜期,抑制缓贮藏期间鲜切马铃薯出现的褐变、失水和营养流失的应用,可以有效抑制鲜切马铃薯的褐变并维持其营养品质、延缓衰老,延长保鲜期达6 d以上。
本发明主要解决了鲜切马铃薯容易发生褐变、营养流失的难题,重点考察了防褐变剂结合精准温度控制的保鲜方法对鲜切马铃薯褐变和品质的影响,主要的难点在于防褐变剂配方和精准温控操作的确定。
本发明公开的一种延长鲜切马铃薯保鲜期的方法与现有技术相比所具有的积极效果在于:
(1)本专利得到的防褐变剂配方是在单因素的基础上,以褐变度为指标,并结合感官品质相对比,通过响应面试验以及多次验证试验筛选出最佳防褐变剂,而且均采用安全而绿色的试剂构成,与现有防褐变剂相比,保鲜期能够延长至3 d。
(2)与现有包装方式相比,集贮运销为一体的相温箱,除了便于运输与销售,还有贮藏、运输和销售为一体的功能,具有便携的特点,并且在贮藏期间可以保证鲜切马铃薯处于适宜的环境。
(3)与传统冷藏相比,本项技术强调贮藏环境中的温度精准控制,提出了相温箱体内波动在±0.2℃,使得最大程度减低鲜切马铃薯在贮藏期间的生理活动,延缓鲜切马铃薯的营养流失与褐变的发生。
附图说明
图1 无水柠檬酸对鲜切马铃薯褐变度的影响;
图2亚硫酸氢钠对鲜切马铃薯褐变度的影响;
图3木瓜蛋白酶对鲜切马铃薯褐变度的影响;
图4菠萝蛋白酶对鲜切马铃薯褐变度的影响;
图5海洋鱼低聚肽对鲜切马铃薯褐变度的影响;
图6海洋鱼蛋白肽对鲜切马铃薯褐变度的影响。
具体实施方式
下面通过具体的实施方案叙述本发明。除非特别说明,本发明中所用的技术手段均为本领域技术人员所公知的方法。另外,实施方案应理解为说明性的,而非限制本发明的范围,本发明的实质和范围仅由权利要求书所限定。对于本领域技术人员而言,在不背离本发明实质和范围的前提下,对这些实施方案中的防褐变剂配方和精准温控操作进行的各种改变或改动也属于本发明的保护范围。本发明所用无水柠檬酸、木瓜蛋白酶、菠萝蛋白酶、包装盒和相温箱均有市售。
实施例1
防褐变剂配方的筛选
挑选形状大小均一、无机械损伤、无病害、无发芽和绿变的马铃薯,用水清洗掉马铃薯表面的泥土,用去皮器去除马铃薯表皮后将放入预先装水的槽里,然后逐个手动切成约5 mm厚的薄片后再放入新的预先装水的槽内,置于0~4℃温度环境下预冷3 h,再取出马铃薯切片,用水清洗两遍,把马铃薯切片依次放入塑料筐中沥去表面多余水分。把马铃薯切片放置于不同的防褐变剂水溶液中浸泡3 min,然后把马铃薯切片捞出放入塑料筐沥去表面多余水分,装在包装盒中存放。结果如下:
(1)单因素设计与结果
单因素水平设计见表1。以褐变度为测定指标,通过单因素分析得到了每个因素最适合的3个水平,结果如图1-6所示,无水柠檬酸最佳浓度为1.5%,亚硫酸氢钠最佳浓度为0.02%,木瓜蛋白酶最佳浓度为0.3%,菠萝蛋白酶最佳浓度为0.4%,海洋鱼低聚肽最佳浓度为0.4%,海洋鱼蛋白肽最佳浓度为0.5%。对每个因素最佳的浓度进行PCA打分得到表2,由表2可见,排名在前四位的分别是无水柠檬酸、木瓜蛋白酶、菠萝蛋白酶以及亚硫酸氢钠对鲜切马铃薯褐变抑制效果明显,由于亚硫酸氢钠不属于绿色安全的保鲜剂,因此在下一步响应面分析中不做考虑。
表1 单因素水平设计表
表2主成分得分表
(2)响应面分析结果
利用Design-Expert V8.0.6软件对表3数据进行二次多元回归拟合,分析结果如表4,方程的决定系数为R2=0.9241,校正决定系数为R2Adj=0.8266。模型的P值为0.0036,小于0.01,该结果具有显著性;同时失拟项的P值为0.1140,大于0.05,呈现不显著性。通过数据分析,可知该模型建立有效,可信度高。通过Design-Expert V8.0.6软件分析可得,优化防褐变剂的最佳组合为无水柠檬酸1.50%、木瓜蛋白酶0.27%、菠萝蛋白酶0.43%。结合实际操作,将各因素调整为:无水柠檬酸1.5%、木瓜蛋白酶0.3%、菠萝蛋白酶0.4%,此时优化防褐变剂褐变度的预测值为0.362%,在此条件下,进行3次平行实验得到优化防褐变剂褐变度数为0.363%,误差仅为0.001%。
表3 响应面试验设计方案及结果
表4 模型及方差分析
注:*.差异显著(P<0.05);**.差异极显著(P<0.01)
实施例2
精准温控工艺
挑选形状大小均一、无机械损伤、无病害、无发芽和绿变的马铃薯,用水清洗掉马铃薯表面的泥土,用去皮器去除马铃薯表皮后将放入预先装水的槽里,然后逐个手动切成约5 mm厚的薄片后再放入新的预先装水的槽内,置于0~4℃温度环境下预冷3 h,再取出马铃薯切片,用水清洗两遍,把马铃薯切片依次放入塑料筐中沥去表面多余水分。把马铃薯切片放置于最佳的防褐变剂水溶液中浸泡3 min,然后把马铃薯切片捞出放入塑料筐沥去表面多余水分,装在包装盒中,冷库操作间温度在0~4℃,将包装盒和相温箱同时入冷库操作间,预冷24 h后,将装有马铃薯切片的包装盒整齐的摆放到相温箱中,空隙处放入冰盒后扣盖,箱体内环境温度波动在±0.2℃,以不放入相温箱的对照。在贮藏期间测定不同处理鲜切马铃薯的褐变度、可溶性固形物、维生素C、相对电导率和丙二醛。
结果如表5所示,相温箱组可抑制褐变度、可溶性固形物、MDA含量和相对电导率逐渐升高,同时使得维生素C含量保持较高水平,表明采用防褐变剂和精准温控工艺可以抑制鲜切马铃薯冷藏期间的褐变现象,较好地保持原有营养成分并延缓衰老,使保鲜期延长到6d以上。
表5 不同处理对鲜切马铃薯褐变度、营养成分和衰老指标的影响
Claims (6)
1.一种延长鲜切马铃薯保鲜期的方法,其特征在于按如下的步骤进行:
步骤1:挑选形状大小均一、无机械损伤、无病害、无发芽和绿变的马铃薯为材料;
步骤2:用水清洗掉马铃薯表面的泥土,用去皮器去除马铃薯表皮后将放入预先装水的槽里,然后逐个手动切成约4~6 mm厚的薄片后再放入新的预先装水的槽内;
步骤3:置于0~4℃温度环境下预冷2~4 h,再取出马铃薯切片,用水清洗两遍,把马铃薯切片依次放入塑料筐中沥去表面多余水分;
步骤4:把马铃薯切片放置于防褐变剂水溶液中浸泡3~5 min,然后把马铃薯切片捞出放入塑料筐沥去表面多余水分;所述的防褐变剂的配方为:1.5%无水柠檬酸+0.3%木瓜蛋白酶+0.4%菠萝蛋白酶;
步骤5:把马铃薯切片装在包装盒中,置于冷库中充分预冷后装入相温箱中存放。
2.权利要求1所述的延长鲜切马铃薯保鲜期的方法,其特征在于:去皮和切片后的马铃薯切片放到的盆中水的加入体积标准为:没过马铃薯表面,防止氧化。
3.权利要求1所述的延长鲜切马铃薯保鲜期的方法,其特征在于:0~2℃温度环境下预冷2~3 h,2~4℃温度环境下预冷3~4 h。
4.权利要求1所述的延长鲜切马铃薯保鲜期的方法,其特征在于:包装盒体积6~10 cm3,鲜切马铃薯的体积与包装盒的体积比2~3:5。
5.权利要求1所述的延长鲜切马铃薯保鲜期的方法,其特征在于:冷库操作间温度在0~4℃,将包装盒和相温箱同时入冷库操作间,预冷12~24 h后,将装有马铃薯切片的包装盒整齐的摆放到相温箱中,空隙处放入冰盒后扣盖,箱体内环境温度波动在±0.2℃。
6.权利要求1所述延长鲜切马铃薯保鲜期方法在有效抑制鲜切马铃薯的褐变并维持其营养品质、延缓衰老,延长保鲜期方面的应用。
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