CN113396966A - Application of algin in preparation of anti-browning preservative for inhibiting browning of fresh cut tuber vegetables - Google Patents
Application of algin in preparation of anti-browning preservative for inhibiting browning of fresh cut tuber vegetables Download PDFInfo
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- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- 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
- A23L19/14—Original non-roasted or non-fried potato pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- 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
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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses an application of algin in preparing an anti-browning preservative for inhibiting browning of fresh cut tuber vegetables. The application method of the algin is simple, and the algin only needs to be prepared into an algin water solution with the concentration of 0.01-0.4% (v/v) and used for soaking fresh cut tuber vegetables which are cleaned, peeled, disinfected and cut, wherein the soaking temperature is 20-35 ℃, and the soaking time is 3-20 min. The invention verifies that the algin has good effect, can effectively delay browning and dehydration drying of the fresh-cut potatoes, keeps the original color and flavor of the potatoes, and has safe use and no toxic or side effect. The treatment method for inhibiting browning of the fresh cut tuber vegetables by using the algin is simple, easy to operate and popularize, low in cost and suitable for large-scale production and use.
Description
Technical Field
The invention relates to the technical field of agricultural product preservation, in particular to application of algin in preparation of a browning prevention preservative for inhibiting browning of fresh cut tuber vegetables.
Background
Algin is a natural polysaccharide, mainly derived from brown algae such as kelp and kelp. Algin, also called sodium alginate, has the molecular formula of (C)6H7O6Na) n, which is formed by connecting beta-D-mannuronic acid (M) and alpha-L-guluronic acid (G) through beta-1, 4-glycosidic bonds. Algin is widely used in the fields of food, medicine, daily necessities, etc. due to its excellent properties and edible safety.
The preservation effect of algin is mainly focused on the field of aquatic product preservation at present. The composite biological preservative prepared by compounding the algin, the citric acid and the thymol obviously inhibits the growth of fugu rubripes block microorganisms at ice temperature, slows down the generation rate of volatile basic nitrogen (TVBN) and thiobarbituric acid (TBA), inhibits the increase of pH and reduces the juice loss. The sodium alginate film effectively delays the sensory quality reduction of the large yellow croaker at ice temperature, improves the color and texture characteristics of the large yellow croaker, effectively inhibits the growth of microorganisms, and effectively slows down TVBN, TBA, the total bacterial count and H production by coating the film with 1.5 percent of sodium alginate2The growth of S bacteria effectively prolongs the shelf life to 29 days. When the sodium alginate is used for coating the grass carp blocks, the sensory quality, such as color, taste and chewiness, and the texture characteristics, such as hardness and cohesiveness, of the grass carp blocks under ice-temperature storage are well maintained. The water retention effect of the mackerel surimi water retention agent prepared by mixing sodium alginate with phosphate, glutamine transaminase and the like is obviously superior to that of various traditional water retention additives, and the water retention agent can be applied to water retention of mackerel and other surimi products.
Fresh-cut vegetables are a new field which develops rapidly in the fresh food industry, more than 80% of the total consumption of vegetables in developed countries in the west are fresh-cut vegetables, and the related fresh-cut vegetable processing technology is quite mature. With the rapid development of economy, the improvement of the consumption level of people and the change of the consumption structure in China, the market potential of fresh-cut fruits and vegetables in China is huge. Although the yield of fresh-cut fruits and vegetables is huge in China, and since the potatoes are staple food, the market of the fresh-cut potatoes, particularly the demand for the fresh-cut potato shreds is all the way high; however, in the processing of fresh-cut potatoes, problems of browning, water loss, microbial infestation, etc. remain major obstacles to the development of fresh-cut potatoes. In the existing browning control process of the fresh-cut potato shreds, the combination of 1.5% of anhydrous citric acid, 0.3% of papain and 0.4% of bromelain is adopted to delay the browning of the fresh-cut potato shreds and prolong the shelf life to 6 days, but the temperature of the technology is strictly controlled, so that higher cost can be caused in actual production; the 3-mercapto-2-butanol fumigation treatment can inhibit browning of the fresh-cut potato shreds and can prolong shelf life to 5 days, and in the application process, the 3-mercapto-2-butanol needs fumigation, has slight taste after treatment, can disappear along with heating of the product, and is suitable for hot-processed fresh-cut products.
At present, the development of methods and techniques which can be applied to fresh-cut potatoes, have good browning inhibition, water retention and bacteriostasis effects, are safe to eat, low in price, excellent in effect and easy to apply in a large scale is still urgently needed by the fresh-cut potato industry. However, there are few reports about the application of algin in fresh-cut fruits and vegetables, and no application and research of algin in browning control and quality maintenance of fresh-cut potatoes is available at present.
Disclosure of Invention
In order to overcome the problems and the defects in the prior art, the invention provides the application of the algin in preparing the anti-browning preservative for inhibiting the browning of the fresh-cut tuber vegetables, and verifies that the algin can effectively keep the inherent color and luster of the fresh-cut potatoes, reduce water loss, keep the original hardness, improve the edible quality and prolong the shelf life of the fresh-cut potatoes.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides an application of algin in preparing an anti-browning preservative for inhibiting browning of fresh cut tuber vegetables.
Further, the application method of the algin comprises the following steps: the algin is prepared into an algin water solution, and then is used for soaking fresh cut tuber vegetables.
Further, the concentration of the algin aqueous solution is 0.01-0.4% (v/v).
Preferably, the concentration of the aqueous solution of algin is 0.1% and 0.15% (v/v).
Further, the soaking temperature of the algin water solution is 20-35 ℃.
Preferably, the soaking temperature of the algin water solution is 25 ℃.
Further, the soaking time of the algin water solution is 3 min-20 min.
Preferably, the soaking time of the algin water solution is 10 min.
Further, the tuber vegetables are potatoes.
Further, the application method of the algin comprises the following steps: cleaning potato, peeling, sterilizing, cutting into shreds or slices, soaking fresh cut potato shreds/slices in 0.1% (v/v) algin water solution at 25 deg.C for 10min, draining, packaging, and storing at low temperature.
The invention also provides a browning prevention preservative for inhibiting the browning of the fresh cut tuber vegetables, which contains algin.
Furthermore, the anti-browning preservative takes the algin with the concentration of 0.01-0.4% (v/v) as an effective component.
Preferably, the anti-browning preservative takes the algin with the concentration of 0.1-0.15% (v/v) as an effective component.
The invention also provides a treatment method for inhibiting browning of fresh cut tuber vegetables, which comprises the following steps: cleaning tuber vegetables, peeling, sterilizing, cutting into blocks, slices or cutting into shreds, soaking in an alginate water solution or a browning prevention preservative at 20-35 ℃ for 3-20 min, draining water, boxing, and storing at low temperature.
Further, the tuber vegetables are freshly harvested or stored tuber vegetables.
Further, after the potatoes are cleaned, peeled, disinfected and inserted into shreds with the width/thickness ratio of 2mm multiplied by 2mm or cut into potato chips with the thickness of 2mm, 0.1 percent (v/v) of algin aqueous solution or anti-browning preservative containing 0.1 percent (v/v) algin is used for soaking for 10min at 25 ℃, and after the water is drained, the potatoes are boxed and stored at low temperature.
Compared with the prior art, the invention has the following advantages and beneficial effects:
experiments prove that the algin has the effect of inhibiting the browning of the fresh-cut potatoes for the first time, the application method is simple, and a processing method for inhibiting the browning of the fresh-cut potatoes is correspondingly developed, so that the method has the following advantages:
(1) the effect is good: the inherent color of the fresh-cut potato chips can be effectively kept, and dehydration and browning are prevented;
(2) safety and environmental protection: the algin is a polysaccharide substance, takes kelp as a main production raw material, can be usually used as a thickening agent, an excipient, a gelling agent, a quality modifier and the like of food, is a widely used food additive, is safe and harmless, and has no food safety problem when being applied to the improvement of the quality of fresh-cut potato shreds; the algin is not only a safe natural food additive, but also has the function of regulating the intestines of a human body, and is beneficial to the health of the human body when being eaten;
(3) the method is simple: the method for inhibiting browning of the fresh-cut potato shreds has simple steps, is easy to operate and popularize in an industrial manner, and is suitable for large-scale production and processing;
(4) is economical and applicable: the algin has mature production and processing technology at present, has low cost, does not increase the cost when being used in the application of fresh-cut potato shreds, and is economical and applicable.
Drawings
FIG. 1 shows the effect of different concentrations of alginate solution in 25 deg.C for 10min on browning of fresh-cut potato strips during storage.
FIG. 2 is a graph showing the effect of treating 0.1% and 0.15% aqueous algin solutions at different temperatures for 10min on the storage browning of freshly cut potato strings.
FIG. 3 is a graph showing the effect of different treatments of a 0.1% aqueous solution of algin at 25 ℃ on the storage browning of freshly cut potato strings.
Figure 4 is a graph showing the effect of treating 0.1% and 0.15% aqueous algin solutions at different temperatures for 10min on the browning of freshly cut potato chips during storage.
Figure 5 is a graph showing the effect of treating 0.1% and 0.15% aqueous algin solutions at 25 deg.C for different periods of time on the browning of freshly cut potato chips during storage.
Detailed Description
The technical solution of the present invention will be further described in detail with reference to the following specific examples. In the following examples, unless otherwise specified, the experimental methods used were all conventional methods, and materials, reagents and the like used were all available from biological or chemical reagents companies.
The invention provides a method for inhibiting browning of fresh-cut potatoes, which comprises the following steps:
(1) cleaning: washing off surface soil, impurities and the like of the potatoes by using tap water;
(2) peeling: peeling off the cleaned potato peel by using a peeling knife;
(3) and (3) disinfection: disinfecting the surface of the peeled potato by using non-toxic disinfectant aqueous solutions such as sodium hypochlorite, hydrogen peroxide, ozone and the like;
(4) slicing or wire inserting treatment: cutting the sterilized potato slices into potato slices with the width/thickness ratio of 2mm multiplied by 2mm by using a sterile potato slice inserting device or cutting the potato slices into slices with the thickness of 2mm by using a slicing machine;
(5) soaking: soaking potato shreds or slices with alginate water solution;
(6) draining: spin-drying the solution in the soaked potato shreds or slices for 3-5s by using a spin dryer;
(7) packaging: putting the drained fresh-keeping box into a fresh-keeping box;
(8) and (3) low-temperature storage: and (3) storing the packaged potato shreds or slices in a cold storage at the temperature of 2-4 ℃.
According to the earlier stage experiment of the invention, the concentration and the temperature of the algin water solution for soaking the potato shreds are the key factors influencing the browning inhibition effect of the fresh-cut potatoes. Only by adopting the algin water solution with proper concentration and proper temperature to soak the potato slices, the film can be effectively formed on the surfaces of the potato slices and the browning and dehydration of the potato slices are inhibited.
Multiple previous experiments show that the algin aqueous solution with the temperature of 20-35 ℃ is adopted to treat the potato shreds, so that the algin has good film forming property, and can effectively inhibit browning and dehydration of cut surfaces of the potatoes.
The potato shreds are soaked in the algin water solution with the concentration of 0.01% -0.4%, the effect of inhibiting browning of the fresh-cut potatoes is excellent, and the algin water solution with the concentration of more than 0.4% is soaked, so that the surfaces of the potato shreds are viscous, and the processing characteristics of the potato shreds are influenced.
In addition, the time of the soaking treatment also affects the effect of inhibiting browning of the fresh-cut potato strips. If the soaking time is too short, the algin molding is poor, and the inhibition effect on the browning of the fresh-cut potatoes is not obvious; if the soaking time is too long, the algin is easy to form small blocks on the potato shreds and condense, and is not beneficial to inhibiting the browning of the fresh-cut potatoes and maintaining the texture of the processed potato shreds; and multiple previous tests show that the soaking treatment time is preferably 3-20 min.
The following examples will be discussed in detail to optimize the process of soaking fresh-cut potatoes in algin.
Example 1: concentration optimization of fresh-cut potato shreds in algin treatment
After potatoes are cleaned, peeled, disinfected and inserted with strips (the width/thickness ratio is 2mm multiplied by 2 mm), the potato strips are soaked in algin water solutions with different concentrations (0.01%, 0.05%, 0.1%, 0.15%, 0.2%, 0.3% and 0.4%), soaked for 10min at 25 ℃, drained and then put into a fresh-keeping box and stored in a cold storage at 2-4 ℃.
Set Control (CK): the potatoes of the same variety and batch are cleaned, peeled, disinfected and cut into strips, are not soaked, are placed at 25 ℃ for 10min, are placed into a fresh-keeping box and are stored in a cold storage at 2-4 ℃.
The brown stain inhibiting effect of the algin on the fresh-cut potato shreds is realized by the color and luster: (LValues) and overall sensory evaluation. The method specifically comprises the following steps:
1. color (C)LValue) detection
The change in surface color of the potato strips was measured using a color difference meter (Minolta CR-200/300) and recorded. Wherein the content of the first and second substances,Lthe larger the value, the better the color and the smaller the browning degree, otherwise the larger the browning degree.
2. Overall sensory evaluation: the evaluation criteria for fresh-cut potato strips are given in table 1.
Table 1: total sensory evaluation standard of fresh-cut potato chips
(1) Dividing the overall sensory quality evaluation into 1-9 scores according to the overall browning degree, the water loss condition and the like of the fresh-cut potato shreds, wherein:
9, the potato shreds are extremely good, basically have no browning and no water loss, and maintain the initial color and luster;
7, the potato shreds are slightly browned and slightly dehydrated;
5, the potato shreds have moderate browning and obvious water loss;
3, the potato shreds are seriously brown and severely lose water;
1, the potato shreds are completely browned, blackened and completely dehydrated.
When the total sensory quality evaluation is less than 5 minutes, the potatoes lose commodity value.
After the fresh-cut potato shreds of the control group and each algin group are stored in the same refrigeration house at the temperature of 2-4 ℃ for 5 days, the algin aqueous solution soaking treatment with different concentrations has the browning inhibiting effect on the fresh-cut potato shreds as shown in figure 1, and the control group has severe browning and loses commodity value; after soaking treatment with 0.01% -0.4% alginate solution, the browning degree is obviously lower than that of the control group.
Synthesis ofLValue and general feelingThe evaluation results are shown in table 2, and the groups treated with 0.2%, 0.3% and 0.4% algin showed moderate browning, and the surface was dehydrated and dried; while the groups treated by 0.01 percent and 0.05 percent of the algin only have slight browning, but the surfaces are dry and the texture becomes crisp; the 0.1% and 0.15% algin treated groups are basically free from browning and can keep the initial color and texture of the potato shreds for up to 5 days.
Table 2: different concentrations of alginate solution for treating potato shred pairsLValue and impact of overall sensory evaluation
| Grouping | LValue of | Overall sensory evaluation |
| CK | 46.97 | 1 |
| 0.01% of algin | 50.87 | 5 |
| 0.05% of algin | 54.83 | 7 |
| 0.1% of algin | 52.97 | 9 |
| 0.15% of algin | 55.50 | 9 |
| 0.2% of algin | 51.20 | 5 |
| 0.3% of algin | 52.57 | 5 |
| 0.4% of algin | 49.30 | 5 |
Example 2: temperature optimization for algin treatment of fresh-cut potato shreds
After the potatoes are cleaned, peeled, disinfected and inserted with strips (the width/thickness ratio is 2mm multiplied by 2 mm), the strips are respectively soaked in 0.1 percent or 0.15 percent algin aqueous solution at different temperatures (20, 25, 30 and 35 ℃), soaked for 10min, drained and then put into a fresh-keeping box and stored in a cold storage at the temperature of 2-4 ℃.
Set Control (CK): the potatoes of the same variety and batch are cleaned, peeled, disinfected, cut into strips, not soaked, placed at different temperatures (20, 25, 30 and 35 ℃) for 10min, put into a fresh-keeping box and stored in a cold storage at 2-4 ℃.
Color was obtained by the method described in example 1 (LValues) and evaluation of overall sensory evaluation.
After the fresh-cut potato shreds of the control group and each algin group are stored in a refrigeration house at the temperature of 2-4 ℃ for 5 days, the algin aqueous solution soaking treatment at different temperatures has the browning inhibiting effect on the fresh-cut potato shreds as shown in figure 2, the control group has severe browning and loses commodity value, and the browning degree of the potato shreds treated by the algin aqueous solution of 0.1 percent and 0.15 percent at the temperature of 20, 25, 30 and 35 ℃ is obviously lower than that of the control group; and isLValues and results of overall sensory evaluation are shown in table 3, where 0.1The aqueous solution of the sodium alginate has optimal treatment effect at 25 ℃, basically no browning occurs, and the initial color and texture of the potato shreds can be kept for 5 days.
Table 3: different temperature algin solution treatment potato thread pairLValue and impact of overall sensory evaluation
| Grouping | Temperature (. degree.C.) | LValue of | Overall sensory evaluation |
| CK | 20 | 46.11 | 1 |
| 25 | 49.66 | 1 | |
| 30 | 36.73 | 1 | |
| 35 | 31.63 | 1 | |
| 0.1% of algin | 20 | 51.79 | 5 |
| 25 | 55.87 | 9 | |
| 30 | 51.29 | 7 | |
| 35 | 46.24 | 5 | |
| 0.1% of algin | 20 | 48.14 | 5 |
| 25 | 47.44 | 5 | |
| 30 | 51.90 | 5 | |
| 35 | 53.09 | 5 |
Example 3: soaking time optimization of fresh-cut potato shreds treated by algin
After the potatoes are cleaned, peeled, disinfected and inserted with shreds (the width/thickness ratio is 2mm multiplied by 2 mm), the potato shreds are soaked in 0.1 percent of algin aqueous solution at 25 ℃ for different times (3 min, 5min, 10min, 15min and 20 min), and are put into a fresh-keeping box after being drained, and are stored in a cold storage at 2-4 ℃.
Set Control (CK): the potatoes of the same variety and batch are cleaned, peeled, disinfected, cut into strips, not soaked at any time, placed at 25 ℃ for different times (3 min, 5min, 10min, 15min and 20 min), put into a preservation box and stored in a cold storage at 2-4 ℃.
Color was obtained by the method described in example 1 (LValues) and evaluation of overall sensory evaluation.
After the fresh-cut potato shreds of the control group and each algin group are stored in a refrigeration house at the temperature of 2-4 ℃ for 5 days, the browning inhibition effect of the algin aqueous solution on the fresh-cut potato shreds in different soaking time is shown in figure 3, the control group is seriously browned and loses commodity value, and the browning can be obviously reduced after the fresh-cut potato shreds are soaked in the algin solution with the concentration of 0.1% for 3min, 5min, 10min, 15min and 20 min. And isLThe values and the results of the overall sensory evaluation are shown in table 4, after 0.1% algin is treated for 15min and 20min, slight browning appears in a refrigerator at 2-4 ℃ for 5 days, after 0.1% algin is treated for 3min, the browning is not obvious in the refrigerator at 2-4 ℃ for 5 days, but the surface has a dehydration drying phenomenon, and after 0.1% algin is treated for 5min and 10min, the initial color and texture can be kept better when the algin is stored in the refrigerator at 2-4 ℃ for 5 days, wherein the effect of treating for 10min is the best.
Table 4: treating potato shreds with alginate solution for different timesLValue and impact of overall sensory evaluation
| Grouping | Time (min) | LValue of | Overall sensory evaluation |
| CK | 3 | 42.09 | 1 |
| 5 | 31.64 | 1 | |
| 10 | 47.49 | 1 | |
| 15 | 32.34 | 1 | |
| 20 | 38.55 | 1 | |
| 0.1% of algin | 3 | 50.30 | 7 |
| 5 | 54.39 | 9 | |
| 10 | 57.73 | 9 | |
| 15 | 49.82 | 5 | |
| 20 | 50.14 | 5 |
Example 4: condition optimization for processing fresh-cut potato chips by algin
1. Soaking temperature optimization
After the potatoes are cleaned, peeled, disinfected and cut into slices with the thickness of 2mm, the potato slices are respectively soaked in 0.1 percent or 0.15 percent of algin aqueous solution at different temperatures (20, 25, 30 and 35 ℃), soaked for 10min, drained and then put into a fresh-keeping box and stored in a cold storage at the temperature of 2-4 ℃.
Set Control (CK): the potatoes of the same variety and batch are cleaned, peeled, disinfected, sliced, not soaked at any time, placed at different temperatures (20, 25, 30 and 35 ℃) for 10min, put into a fresh-keeping box and stored in a cold storage at 2-4 ℃.
As shown in fig. 4, after 5 days of storage, the potato chips in the control group were severely browned, while those treated with 0.1% and 0.15% aqueous solution of algin at 20, 25, 30, and 35 ℃ all showed significantly lower browning levels than the control group.
2. Soaking time optimization
After the potatoes are cleaned, peeled, disinfected and cut into slices with the thickness of 2mm, the potato slices are soaked in 0.1 percent or 0.15 percent of algin aqueous solution at the temperature of 25 ℃ for different times (3 min, 5min, 10min, 15min and 20 min), are drained, are placed into a fresh-keeping box and are stored in a cold storage at the temperature of 2-4 ℃.
Set Control (CK): the potatoes of the same variety and batch are cleaned, peeled, disinfected, sliced, not soaked at any time, placed at 25 ℃ for different times (3 min, 5min, 10min, 15min and 20 min), put into a fresh-keeping box and stored in a cold storage at 2-4 ℃.
As shown in fig. 5, after 5 days of storage, the potato chips in the control group are severely browned, but the browning of the potato chips can be significantly reduced after the potato chips are treated by 0.1% and 0.15% algin aqueous solution for 3min, 5min, 10min, 15min and 20min at the temperature of 20, 25, 30 and 35 ℃, wherein the treatment effect is better in 10 min.
Example 5
A treatment method for remarkably inhibiting browning of fresh-cut potatoes comprises the following steps:
(1) cleaning: washing off surface soil, impurities and the like of the potatoes by using tap water;
(2) peeling: peeling off the cleaned potato peel by using a peeling knife;
(3) and (3) disinfection: disinfecting the surface of the peeled potato by using non-toxic disinfectant aqueous solutions such as sodium hypochlorite, hydrogen peroxide, ozone and the like;
(4) shredding/slicing: using a sterile potato shred inserter or slicer to cut the sterilized potato shreds into potato shreds with the width/thickness ratio of 2mm multiplied by 2mm or potato chips with the thickness of 2 mm;
(5) soaking: soaking the potato shreds/piece with 0.1% (v/v) alginate water solution at 25 deg.C for 10 min;
(6) draining: spin-drying the solution in the soaked potato shreds/slices for 3-5s by using a spin dryer;
(7) packaging: putting the drained fresh-keeping box into a fresh-keeping box;
(8) and (3) low-temperature storage: and (3) storing the packaged potato shreds/slices in a cold storage at the temperature of 2-4 ℃.
The method for inhibiting browning of fresh-cut potatoes is suitable for potatoes which are just harvested or stored for a certain period of time, and the potato variety can be any potato variety suitable for processing.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions.
Claims (10)
1. The algin is applied to the preparation of the anti-browning preservative for inhibiting the browning of the fresh cut tuber vegetables.
2. The use of claim 1, wherein the algin is used by a method comprising: the algin is prepared into an algin water solution, and then is used for soaking fresh cut tuber vegetables.
3. The use of claim 2, wherein the concentration of said aqueous solution of algin is 0.01% to 0.4% (v/v).
4. The use of claim 2, wherein the soaking temperature of the alginate water solution is 20-35 ℃.
5. The use of claim 2, wherein the soaking time of the alginate water solution is 3min to 20 min.
6. Use according to claim 1, wherein the tuber vegetable is a potato.
7. A browning prevention preservative for inhibiting browning of fresh cut tuber vegetables is characterized in that the browning prevention preservative contains algin.
8. The anti-browning preservative according to claim 7, wherein the anti-browning preservative takes algin with a concentration of 0.01% -0.4% (v/v) as an effective component.
9. A treatment method for inhibiting browning of fresh cut stem vegetables, comprising the steps of: cleaning tuber vegetables, peeling, sterilizing, cutting into blocks, slices or cutting into shreds, soaking in an alginate water solution or a browning prevention preservative at 20-35 ℃ for 3-20 min, draining water, boxing, and storing at low temperature.
10. The method of claim 9, wherein the tuber vegetable is a freshly harvested or stored tuber vegetable.
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