CN113142297A - 一种鲜切藕片护色保鲜方法 - Google Patents
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Abstract
本发明涉及莲藕贮藏保鲜技术领域，具体而言涉及一种鲜切藕片护色保鲜方法，该方法选取新鲜莲藕清洗干净后切分为片，漂洗冲掉皮渣后，在60‑70℃水中漂烫1‑2min，继续用0.5％的氯化钙溶液浸泡15min，然后将保脆后的莲藕切片放入100mg/L二氧化氯溶液中浸泡15min，进行杀菌消毒并用清水漂洗除去残留的ClO2，然后浸泡于合适浓度的乳酸溶液中15‑30min；捞出沥干，装入聚乙烯自封袋，排除袋中空气后封口冷藏。本发明通过温和热处理，二氧化氯杀菌，氯化钙保脆，低pH溶液浸泡和低温在一定程度上解决了鲜切藕片储藏过程中的褐变、硬度降低和营养流失的问题，品质维持较好，保鲜期延长至15天，且本发明护色保鲜组分简单，均为食品级，不会残留有害成分，成本低。
Description
技术领域
本发明涉及莲藕贮藏保鲜技术领域，具体涉及一种鲜切藕片护色保鲜方法，该方法的实施有利于抑制莲藕加工后因多酚氧化酶引起的褐变的发生并延长藕片的保鲜期。
背景技术
莲藕是我国一种重要的水生根类蔬菜，具有独特的口感和丰富的营养物质，广受消费者好评，大量出口日本、韩国、新加坡、菲律宾、美国等地。其含有淀粉、蛋白质、酚类、维生素C以及磷、铁、硒等矿物质成分，含糖量也很高，生吃鲜藕能清热解烦，解渴止呕；煮熟的藕性味甘温，能健脾开胃，益血补心。莲藕集营养和药用于一体，具有良好的保健功能，是一种药食同源食品。随着生活节奏的加快，鲜切果蔬已成为一种流行趋势，但由于莲藕富含酚类，鲜切藕片极易在酶的催化下形成醌并进一步缩合聚合为黑色大分子物质从而褐变，这严重影响了感官质量，使其重要的工业应用价值不能较好地发挥出来。因此，防止鲜切藕片的褐变对于其货架期的延长具有重要意义。
目前报道的鲜切藕片护色的的方法主要有添加抗坏血酸、气调、热处理、可食涂膜、辐照等保鲜技术，但存在营养流失、操作复杂、设备要求及成本高等问题.因此，提供一种有效控制鲜切藕片褐变的保鲜方法，延长其保鲜时间至15天，此方法操作简单，成本低且保留营养价值，具有广泛的发展前景。
发明内容
为了解决鲜切藕片易褐变的问题，本发明的目的在于提供一种实用性强、操作简便的鲜切藕片护色保鲜方法。该方法能有效护色并延长鲜切藕片保鲜期，使其在贮藏过程中保持良好的硬度、色泽和营养价值，提高藕片的商品价值和经济效益，具有良好的开发应用前景。
为了实现上述目的，本发明采用的技术方案如下：一种鲜切藕片护色保鲜方法，该方法具体包括如下步骤：
(1)原料的选择：挑选藕节色泽基本一致，外表没有明显伤痕的新鲜莲藕；
(2)清洗：用自来水清洗除去莲藕表面的淤泥；
(3)切分：将洗净的藕节分级、去皮并切分成片；
(4)温和热处理：将莲藕切片漂洗冲掉皮渣后，在60-70℃水中漂烫1-2min，快速捞出放入自来水中冷却；
(5)保脆：莲藕切片继续用0.5％的氯化钙溶液浸泡15min，进行硬化处理并沥干取出；
(6)杀菌：将保脆后的莲藕切片放入100mg/L二氧化氯溶液中浸泡15min，进行杀菌消毒并用清水漂洗除去残留的ClO2，然后捞出沥干；
(7)护色保鲜：将步骤(6)中沥干的莲藕切片浸泡于合适浓度的乳酸溶液中15-30min；
(8)包装、冷藏：将经过护色保鲜处理后的莲藕切片捞出沥干，装入厚度为0.3mm的聚乙烯自封袋，排除袋中空气后封口冷藏。
需要说明的是，本发明采用的所有添加剂均为食品级，鲜切藕片的品质好坏主要涉及色泽、硬度、失重率、可溶性固形物、还原糖等。
进一步优选地，如上所述的一种鲜切藕片护色保鲜方法，其中在步骤(3)中所述切片厚度为0.5cm。
进一步优选地，如上所述的一种鲜切藕片护色保鲜方法，其中在步骤(6)中所述热处理温度为60℃，时间为1min。
进一步优选地，如上所述的一种鲜切藕片护色保鲜方法，其中在步骤(7)中所述乳酸溶液浓度为1％，时间为30min。
进一步优选地，如上所述的一种鲜切藕片护色保鲜方法，其中在步骤(8)中所述的冷藏条件为2-5℃。
本发明之一种鲜切藕片护色保鲜方法具有以下有益效果：
(1)本发明将物理方法与化学方法相结合，通过温和热处理，二氧化氯杀菌，氯化钙保脆，低pH溶液浸泡和低温在一定程度上解决了鲜切藕片储藏过程中的褐变、硬度降低和营养流失的问题。
(2)保鲜效果好，实验证实，采用本发明的鲜切藕片品质维持较好，保鲜期延长至15天。
(3)本发明护色保鲜组分简单，均为食品级，不会残留有害成分，且成本低。
附图说明
图1：本发明处理鲜切藕片在冷藏过程中褐变度的变化。
图2：本发明处理鲜切藕片在冷藏过程中硬度的变化。
图3：本发明处理鲜切藕片在冷藏过程中失重率的变化。
图4：本发明处理鲜切藕片在冷藏过程中可溶性固形物的变化。
图5：本发明处理鲜切藕片在冷藏过程中还原糖的变化。
具体实施方式
以下结合附图和具体实施例进一步阐述本发明。其中的实施例仅用于说明本发明而不限制于本发明的保护范围。
实施例1：
一种鲜切藕片护色保鲜方法，实施步骤如下：
(1)原料的选择：挑选藕节色泽基本一致，外表没有明显伤痕的新鲜莲藕；
(2)清洗：用自来水清洗除去莲藕表面的淤泥；
(3)切分：将洗净的藕节分级、去皮并切分成片；
(4)温和热处理：将莲藕切片漂洗冲掉皮渣后，在60℃水中漂烫1min，快速捞出放入自来水中冷却；
(5)保脆：莲藕切片继续用0.5％的氯化钙溶液浸泡15min，进行硬化处理并沥干取出；
(6)杀菌：将保脆后的莲藕切片放入100mg/L二氧化氯溶液中浸泡15min，进行杀菌消毒并用清水漂洗除去残留的ClO2，然后捞出沥干；
(7)护色保鲜：将步骤(6)中沥干的莲藕切片浸泡于1％的乳酸溶液中30min，空白组不处理；
(8)包装、冷藏：将经过护色保鲜处理和空白组的莲藕切片捞出沥干，装入厚度为0.3mm的聚乙烯自封袋，排除袋中空气后封口置于4℃冷藏。分别在贮藏当天(记为1d)、3d、7d、11d、15d测定记录空白组和处理组鲜切藕片褐变度、硬度、失重率、可溶性固形物、还原糖的变化，每个样品平行三次测试，结果取均值。
鲜切藕片褐变度测定：待测藕片样品按1:2(m/(g/g))加入预冷的蒸馏水，于低温(0～4℃)下研磨匀浆2min，8000r/min低温离心15min，40℃保温5min，在410nm处测定上清液的吸光值A410，结果以10×A410表示。
鲜切藕片硬度测定：取藕片样品用TA.XT.Plus型质构仪，直径2mm P/6平底圆柱型探头进行测定，采用第一次被压缩时最大峰值来表示莲藕片的硬度。
鲜切藕片失重率测定：失重率(％)＝样品原重-样品现重/样品原重×100％。
鲜切藕片可溶性固形物测定：待测藕片样品按1:2(m/(g/g))加入预冷的蒸馏水，于低温(0～4℃)下研磨匀浆2min，混合物用粗棉布过滤，并使用手持折光仪测定。
鲜切藕片还原糖含量测定：待测藕片样品按1:10(m/(g/g))加入预冷的蒸馏水，于低温(0～4℃)下研磨匀浆2min，6000r/min离心10min，量取上清液体积。取0.1mL上清液，加1.9mL蒸馏水，加1.5mLDNS溶液将各管摇匀，在沸水浴中加热5min中，冷却至室温，用蒸馏水定容至25mL，加塞颠倒摇匀后，在540nm波长下，用未加上清液的空白调零测定吸光度。
结果表明：在鲜切藕片的整个贮藏过程中，空白组藕片褐变度显著高于处理组。褐变度随着贮藏时间的延长而增加，在贮藏第11d和15d，空白组藕片褐变度显著高于护色保鲜处理组藕片(图1)。鲜切藕片随着贮藏时间的延长硬度总体变化趋势为不断下降，在贮藏期前3d硬度无显著变化，3d后，藕片硬度显著下降，护色保鲜处理组藕片硬度大于同期空白组藕片硬度(图2)。在鲜切藕片的整个贮藏过程中，失重率总体变化趋势为不断上升，空白组藕片失重率显著高于护色保鲜处理组藕片(图3)，可溶性固形物总体变化趋势为不断下降，空白组藕可溶性固形物显著低于护色保鲜处理组藕片(图4)，还原糖总体变化趋势为不断上升，空白组藕还原糖显著高于护色保鲜处理组藕片，说明护色保鲜组抑制了样品的呼吸作用(图5)。
综上，本发明处理鲜切藕片，可降低藕片褐变和失水程度，使鲜切藕片保持良好的色泽和生理品质，延长了鲜切藕片保鲜期和货架期。
Claims (8)
1.一种鲜切藕片护色保鲜方法，其特征在于，包括以下步骤：
(1)挑选新鲜莲藕；
(2)清洗：用自来水清洗除去莲藕表面的淤泥；
(3)切分：将洗净的藕节分级、去皮并切分成片；
(4)温和热处理：将莲藕切片漂洗冲掉皮渣后，在60-70℃水中漂烫1-2min，快速捞出放入自来水中冷却；
(5)保脆：莲藕切片继续用0.5％的氯化钙溶液浸泡15min，进行硬化处理并沥干取出；
(6)杀菌：将保脆后的莲藕切片放入100mg/L二氧化氯溶液中浸泡15min，进行杀菌消毒并用清水漂洗除去残留的ClO2，然后捞出沥干；
(7)护色保鲜：将步骤(6)中沥干的莲藕切片浸泡于合适浓度的乳酸溶液中；
(8)包装、冷藏：将经过护色保鲜处理后的莲藕切片捞出沥干，装入厚度为0.3mm的聚乙烯自封袋，排除袋中空气后封口冷藏。
2.根据权利要求1所述的一种鲜切藕片护色保鲜方法，其特征在于，挑选藕节色泽基本一致，外表没有明显伤痕的新鲜莲藕。
3.根据权利要求1所述的一种鲜切藕片护色保鲜方法，其特征在于，切片厚度为0.5cm。
4.根据权利要求1所述的一种鲜切藕片护色保鲜方法，其特征在于，温和热处理温度为60℃。
5.根据权利要求1所述的一种鲜切藕片护色保鲜方法，其特征在于，温和热处理时间为1min。
6.根据权利要求1所述的一种鲜切藕片护色保鲜方法，其特征在于，所述的最适乳酸浓度为1％。
7.根据权利要求1所述的一种鲜切藕片护色保鲜方法，其特征在于，所述的最适乳酸浸泡时间为30min。
8.根据权利要求1所述的一种鲜切藕片护色保鲜方法，其特征在于，所述的所述的冷藏条件为2-5℃。
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