CN113575675A - Fresh-keeping storage method of fresh-cut potatoes - Google Patents
Fresh-keeping storage method of fresh-cut potatoes Download PDFInfo
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- CN113575675A CN113575675A CN202110891895.2A CN202110891895A CN113575675A CN 113575675 A CN113575675 A CN 113575675A CN 202110891895 A CN202110891895 A CN 202110891895A CN 113575675 A CN113575675 A CN 113575675A
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Images
Classifications
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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
- A23B7/157—Inorganic compounds
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a fresh-keeping storage method of fresh-cut potatoes, which comprises the following steps: peeling and cutting potatoes into a plurality of potato pieces; putting the potato blocks into a vacuum packaging container which stores salt solution, and completely immersing the potato blocks into the salt solution; vacuumizing and sealing the vacuum packaging container; putting the vacuum packaging container storing the potato blocks into a heat preservation box for preservation and storage; wherein the solute of the salt solution is salt, the solvent of the salt solution is purified water after high-temperature sterilization, and the salt concentration in the salt solution is more than or equal to 0.5 percent and less than or equal to 1 percent. The fresh-keeping storage method of the fresh-cut potatoes provided by the invention has the advantages that the cost of the fresh-keeping formula is low, the fresh-keeping steps are simple and easy to operate, on one hand, the taste of the potato blocks can be well maintained, on the other hand, the growth and the propagation of microorganisms can be effectively inhibited, and therefore, the quality guarantee period of the potato blocks can be prolonged to a great extent.
Description
Technical Field
The invention relates to the technical field of food processing and storage, in particular to a fresh-keeping storage method of fresh-cut potatoes.
Background
Potatoes are also known as potatoes, yam, taro, ground eggs, potatoes and the like, and are also called five crops in the world together with rice, wheat, corn and sorghum. The planting time of the potatoes is generally the time period after harvesting the rice in autumn and adjacent to the winter, but in different areas, the planting time of the potatoes has certain deviation. The potato tuber contains a large amount of starch, and can provide abundant proteins, amino acids, various vitamins, minerals and the like for human bodies. Among them, the content of vitamins in potatoes is the most comprehensive of all food crops, so that the potatoes have been the second staple food in daily life of people in countries such as Europe and America. The main production areas of the potatoes in China mainly comprise southwest, northwest, northeast, inner Mongolia and the like. Wherein the seeding area in the southwest area is the largest and accounts for about 1/3 of the total seeding area of Chinese potatoes. Based on the laggard of the prior science and technology level, the storage and preservation level of the potatoes is low, so that the annual average storage loss rate is up to 15 percent, and the annual economic loss is up to about 10 billion yuan. However, with the recent increase in the scientific and technological level of China, the preservation and storage time of potatoes is continuously prolonged, so that the economic loss is also continuously reduced.
The fresh-cut potato is a novel fruit and vegetable processing product which is prepared by carrying out surface layer cleaning, peeling, cutting, fresh-keeping and the like on potatoes before the potatoes are sold on shelves, and then packaging slices or blocks of the potatoes by using a packaging material for consumers to eat. The potato is fresh-cut, so that the potato has the advantages of good portability, strong practicability, high freshness and the like, and the most important point is that the utilization rate of the fresh-cut potato is up to 100 percent, the potato accurately meets the fast-paced life style of people nowadays, and the pursuit of people for pure natural, safe and nutritional high diet quality is greatly met. However, in the prior art, the potato is easy to cause mechanical damage and juice loss in the fresh-cutting process, so that the phenomena of browning, dehydration, rotting and the like are easy to occur on the surface layer of the potato slices or blocks, and the phenomena are generated more quickly especially in hot summer. Based on the defects of high respiration rate, active metabolism and easy tissue aging of fresh-cut potatoes, the flavor, taste, texture and nutritional value of fruits and vegetables are easily influenced. Therefore, in the current market, for example, the quality guarantee period of fresh-cut potatoes provided by dingdong pureed and other fresh supermarkets is only 3-5 days generally, the preservation period is short, and the product is easy to lose sale and waste. At present, fresh-keeping and preservative measures for fresh-cut fruits and vegetables mainly depend on low temperature, modified atmosphere packaging and preservation by chemical reagents such as sulfite, ascorbic acid, citric acid, potassium sorbate, sodium benzoate and the like, the preparation of the preservatives is complex, the cost is relatively high, and some preservatives such as sulfite have obvious color-protecting and preservative effects, so that the worry of consumers on food safety is easily caused.
For example, the invention patent with the application number of CN201710271153.3 discloses a fresh-keeping method for fresh-cut fruits and vegetables and a fresh-keeping agent thereof, chlorine dioxide is added into sterilized water, the mixture is stirred to be fully and uniformly dissolved to form 50-70mg/L chlorine dioxide solution, and then the chlorine dioxide solution is placed in a refrigeration house, and when the central temperature of the chlorine dioxide solution is reduced to 0-4 ℃, the fresh-keeping agent is prepared. However, the chlorine dioxide (ClO2) is a gas from yellow green to orange yellow, so that the color of the fresh-cut fruits and vegetables is easy to change. For example, the invention patent with the application number of CN201410247760.2 discloses a fresh-cut fruit preservative which has extremely complex mixture ratio, higher research and development investment cost and low return rate. For example, the invention patent with the application number of CN200910162631.2 discloses a fresh-keeping processing technology of fast food fresh-cut potatoes, wherein the fresh-keeping agent is formed by mixing two or more of 0.1 to 0.5 percent of citric acid, 0.05 to 0.2 percent of sodium erythorbate, 0.1 to 0.3 percent of sodium pyrophosphate, 0.05 to 0.3 percent of sodium metabisulfite and 0.05 to 0.3 percent of potassium sorbate, and the rest components are water, so the proportion causes relatively high research and development investment cost and consumers worry about the components.
Therefore, based on the defects in the prior art, the problem that how to effectively prolong the fresh-cut preservation time of potatoes and improve the edible safety of the potatoes under the conditions that the investment cost is relatively low and the proportion of the preservative is relatively simple is always to be solved by ordinary technicians in the field.
Disclosure of Invention
The invention aims to provide a fresh-keeping storage method of fresh-cut potatoes, which has low cost of a fresh-keeping formula and simple and easy operation of fresh-keeping steps, can well maintain the taste of the potatoes on one hand, and can effectively inhibit the growth and reproduction of microorganisms on the other hand, thereby prolonging the quality guarantee period of the potatoes to a great extent.
The technical scheme provided by the invention is as follows:
a fresh-keeping storage method of fresh-cut potatoes comprises the following steps:
peeling and cutting potatoes into a plurality of potato pieces;
placing the potato pieces in a vacuum packaging container storing a salt solution, and completely immersing the potato pieces in the salt solution;
vacuumizing and sealing the vacuum packaging container;
putting the vacuum packaging container storing the potato blocks into a heat preservation box for preservation and storage;
wherein the solute of the salt solution is salt, the solvent of the salt solution is purified water after high-temperature sterilization, and the salt concentration in the salt solution is more than or equal to 0.5 percent and less than or equal to 1 percent.
In this patent, peel the potato and cut into the cubic, compare in slice or filiform, its speed of oxidizing is obviously slow, and the time that can deposit is longer, and fresh-keeping effect is better. Furthermore, the salt solution is prepared by mixing salt with purified water subjected to high-temperature sterilization, experiments show that the potato blocks are immersed in the purified water subjected to high-temperature sterilization, the whole potato blocks are placed in the heat preservation box for preservation and storage, the browning and decay deterioration degrees of the potato blocks are obviously slow, and the salt is added into the purified water appropriately, so that the preservation duration of the potato blocks can be further prolonged. And further experiments show that when the salt concentration in the salt solution is more than or equal to 0.5 percent and less than or equal to 1 percent, the potato block has the best fresh-keeping effect. The fresh-keeping formula provided by the invention is low in cost, is relieved by consumers, and is simple and easy to operate in fresh-keeping steps, so that the taste of the potato blocks can be well maintained on one hand, and browning and growth and reproduction of microorganisms can be effectively inhibited on the other hand, and the quality guarantee period of the potato blocks can be prolonged to a great extent.
Further preferably, before the step of peeling and cutting the potatoes into a plurality of potato pieces, the method further comprises the following steps:
selecting qualified potatoes;
washing the selected potatoes;
rinsing the sterilized potatoes.
Further preferably, the step of peeling and cutting the potatoes into a plurality of potato blocks comprises the following steps before the step of putting the potato blocks into a vacuum packaging container with a salt solution and completely immersing the potato blocks into the salt solution:
and putting a plurality of potato blocks into clear water for cleaning so as to remove starch attached to the surface layers of the potato blocks.
Further preferably, the preservation temperature in the incubator is greater than or equal to 1 ℃ and less than or equal to 6 ℃.
Further preferably, the thickness of the potato pieces is greater than or equal to 5mm and less than or equal to 50 mm.
Further preferably, the vacuum packaging container is sealed by a sealing machine.
Further preferably, the vacuum packing container is made of a polyethylene material or a polyamide material.
Further preferably, the potatoes are peeled using a peeler.
Further preferably, the potato pieces are completely immersed in the salt solution when the temperature of the high-temperature sterilized purified water is cooled to greater than or equal to 1 ℃ and less than or equal to 25 ℃.
Further preferably, when the vacuum packaging container storing the potato blocks is in a static storage state, the heat-insulation box is a refrigerator or an ice chest or a cold storage; and
when the vacuum packaging container storing the potato blocks is in a transportation and storage state, the heat insulation box is a foam box or an aluminum foil box.
The invention has the technical effects that:
in this patent, peel the potato and cut into the cubic, compare in slice or filiform, its speed of oxidizing is obviously slow, and the time that can deposit is longer, and fresh-keeping effect is better. Furthermore, the salt solution is prepared by mixing salt with purified water subjected to high-temperature sterilization, experiments show that the potato blocks are immersed in the purified water subjected to high-temperature sterilization, the whole potato blocks are placed in the heat preservation box for preservation and storage, the browning and decay deterioration degrees of the potato blocks are obviously slow, and the quality guarantee period of the potato blocks can be further prolonged by adding proper salt into the purified water. Further experiments show that when the salt concentration in the salt solution is more than or equal to 0.5 percent and less than or equal to 1 percent, the potato block has the best fresh-keeping effect, the shelf life of the potato block in the heat preservation box can reach as long as 15 days, and the requirements of the market on fresh-keeping and storage of the potatoes can be completely met. The fresh-keeping formula provided by the invention is low in cost, is relieved by consumers, and is simple and easy to operate in fresh-keeping steps, so that the taste of the potato blocks can be well maintained on one hand, and browning and growth and reproduction of microorganisms can be effectively inhibited on the other hand, and the quality guarantee period of the potato blocks can be prolonged to a great extent.
Drawings
The invention is described in further detail below with reference to the following figures and detailed description:
FIG. 1 is a graph of the change in appearance quality of potato pieces of the product of the present invention;
figure 2 is a graph of the change in appearance quality of the potato chip of comparative example 1;
FIG. 3 is a graph of the change in appearance quality of potato pieces of comparative example 2;
FIG. 4 is a graph of the change in appearance quality of potato pieces of comparative example 3;
FIG. 5 is a graph of the change in appearance quality of potato pieces of comparative example 4;
FIG. 6 is a graph of the change in appearance quality of potato pieces of comparative example 5;
fig. 7 is a graph of the change in appearance quality of the potato pieces of comparative example 6.
Detailed Description
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
In this embodiment:
according to an embodiment of the present invention, as shown in fig. 1, a fresh-keeping storage method for fresh-cut potatoes comprises the following steps:
the potato is peeled and cut into a plurality of potato blocks, the selected potato which is not rotten, germinates and turns green and green is selected in the embodiment, the selected potato is cleaned to remove sludge and other impurities attached to the surface layer of the potato, then the cleaned potato is disinfected, the disinfected potato is further rinsed, the residual liquid medicine attached to the surface layer of the potato is removed, the potato reaches the edible standard, and then the potato which meets the standard is peeled and cut into blocks. It is worth mentioning that in the above steps, the cleaned potatoes may not be disinfected and rinsed, and the cleaned potatoes may be directly peeled and cut into pieces, all within the protection scope of the present patent. In the embodiment, the potatoes are peeled and cut into blocks, and compared with the blocks, the potatoes are oxidized at a remarkably slow speed, can be stored for a longer time and have a better preservation effect.
Further, a plurality of fresh-cut potato blocks are put into clear water for cleaning so as to remove starch attached to the surface layer of the potato blocks. And then putting the cleaned potato blocks into a vacuum packaging container for storing salt solution, and particularly, completely immersing the potato blocks into the salt solution to prevent local positions of the potato blocks from being exposed to the outside and being decomposed and deteriorated in advance. It is worth mentioning that the vacuum packaging container can be a vacuum packaging bag or a vacuum packaging box, and of course, any other container which can be vacuumized and used for storing potato pieces is also within the protection scope of the patent.
Further, the vacuum packaging container with the stored potato blocks is vacuumized and sealed, so that the interior of the vacuum packaging container can be ensured to be in a complete vacuum state, and the fresh-keeping effect of the potato blocks cannot be influenced by the residual gas. And finally, putting the vacuum packaging container stored with the potato blocks into the heat preservation box for fresh-keeping storage so as to wait for sale.
In this embodiment, based on the application range of polyethylene material or polyamide material extensively, advantages such as low cost and environmental protection health, the vacuum packaging container that this patent provided can preferably adopt polyethylene material or polyamide material preparation, of course, this vacuum packaging container still can choose other material preparations for use, as long as can ensure that this material accords with food package's healthy standard, and can not release some chemical substance that cause harm to the potato piece can, all within the protection scope of this patent, no longer give unnecessary details here.
It is worth mentioning that, in this embodiment, vacuum packaging container can adopt the evacuation machine earlier to carry out the vacuum extraction processing to its inside, then can adopt the capper to seal its sack and handle, so can ensure that its inside can be in vacuum and inclosed state all the time to can effectively restrain brown stain and microbial growth and reproduction, and then can prolong the shelf life of potato piece to a great extent. In this embodiment, the sealing machine may be any device for sealing plastic materials, such as a hot air machine, and is within the protection scope of this patent. In addition, in this embodiment, a peeling machine may be further used to peel the potatoes, and naturally, peeling by manual operation is also within the protection scope of this patent, and is not described herein in detail.
It should be noted that, in this embodiment, the heat preservation box may be any device for controlling temperature, and is not limited to a specific type. For example, when the vacuum packaging container storing the potato pieces is in a still storage state, the heat insulation box may be a refrigerator, or of course, the heat insulation box may be an ice chest, a cold storage, or the like, as long as it can maintain the potato pieces within a predetermined temperature range all the time, and the heat insulation box is not limited to this. When the vacuum packaging container storing the potato blocks is in a transportation and storage state, the heat insulation box can be a foam box or an aluminum foil box and the like, and the heat insulation box is within the protection scope of the patent.
Experiments show that when the preservation temperature in the incubator is adjusted to be more than or equal to 1 ℃ and less than or equal to 4 ℃, and the thickness of the potato blocks is freshly cut to be more than or equal to 5mm and less than or equal to 50mm, the potato blocks have the best preservation effect.
Furthermore, many types of bacteria exist in ordinary tap water or pure water at normal temperature, and when potato blocks are soaked in the water for preservation, at least part of the bacteria can corrode the potatoes within a certain time, so that the potatoes deteriorate, and the preservation effect is influenced.
Therefore, the inventor(s) have conducted continuous research and research based on the above-mentioned defects, and finally found that the purified water (commonly called plain boiled water) after being sterilized at high temperature can be in a sterile state, and it is worth mentioning that the sterile state is only a relative concept, not an absolute concept in the experimental result. For example, a sterile state may be considered when some of the species types present in the high temperature sterilized purified water do not pose a corrosion hazard to the potato pieces. Also for example, a sterile condition may be considered when the bacteria present in the purified water is relatively low, resulting in very little harm to the potatoes. Therefore, the salt solution is used as a solvent for soaking the potato blocks, and the salt solution can effectively prolong the shelf life of the potato blocks by further adding a proper amount of salt as a solute into the solvent, and finally mixing and stirring to form a salt solution with a certain salt concentration ratio for soaking the potato blocks.
Further, in order to effectively prevent the purified water from being placed into the potato blocks without being completely cooled after high-temperature sterilization, the surface cells of the potato blocks can be scalded, so that the preservation effect is influenced, therefore, the purified water after high-temperature sterilization can be cooled to be more than or equal to 1 ℃ and less than or equal to 25 ℃, then the potato blocks are completely immersed into the prepared salt solution, and the scalding of the surface cells of the potato blocks can be effectively prevented.
Further research shows that when the salt concentration in the salt solution is more than or equal to 0.5 percent and less than or equal to 1 percent, the browning, the decay and the deterioration degree of the potato blocks are obviously slow, the salt concentration range leads the potato blocks to have the best fresh-keeping effect, the shelf life of the potato blocks in the heat preservation box can reach 15 days, and the requirements of the market on the fresh-keeping and the storage of the potatoes can be completely met. The fresh-keeping formula provided by the invention is low in cost, consumers are relieved, the fresh-keeping steps are simple and easy to operate, on one hand, the taste of the potato blocks can be well maintained, on the other hand, the growth and the propagation of microorganisms can be effectively inhibited, and thus the quality guarantee period of the potato blocks can be prolonged to a great extent.
In order to more intuitively highlight the preservation effect of the patent on fresh-cut potato pieces, some reference samples of the following comparative examples are provided for comparison with the present example. In order to ensure the accuracy of the experimental results, in the embodiment, the thickness of the potato blocks is selected to be 30mm, and the volume of the potato blocks is kept consistent. The preservation temperature in the incubator is adjusted to 2 ℃. The salt solution contained salt at a concentration of 0.7%. However, it should be noted that the selected data are only used as reference samples, and the thickness of the potato blocks, the temperature of the incubator, and the salt concentration in this embodiment may also be other values within the range, and the preservation effect of this experiment can also be achieved, and will not be described in detail herein.
It is worth mentioning that in the comparison experiment, the manufacturing time of the sample of the embodiment is consistent with that of the samples of all the comparative examples, the starting time of the experiment is consistent, and the data recording time is consistent, so that the accuracy of the experiment result can be ensured.
Comparative example one:
referring to fig. 2, the comparative example is based on this example, where potato pieces having a thickness of 30mm are replaced by potato pieces having a thickness of only 2mm, and the remaining parameters are the same as in this example. Specifically, potato chips with the thickness of 2mm are put into a saline solution with the concentration of salt of 0.7%, and then the vacuum packaging container is put into a heat preservation box with the preservation temperature of 2 ℃ for preservation and storage.
Comparative example two:
referring to fig. 3, the second comparative example is that on the basis of the present embodiment, the vacuum packaging container storing the potato pieces is placed at normal temperature for fresh-keeping storage, and other parameters are kept unchanged from those of the present embodiment. Specifically, potato blocks with the thickness of 30mm are put into a salt solution with the salt concentration of 0.7%, and then the vacuum packaging container is put into normal temperature for fresh-keeping storage.
Comparative example three:
referring to fig. 4, in a third comparative example, on the basis of the present embodiment, an open container is provided to replace the vacuum packaging container of the present embodiment, and the remaining parameters are the same as those of the present embodiment. Specifically, a salt solution with the salt concentration of 0.7% is placed into an open container, then potato blocks with the thickness of 30mm are placed into the salt solution, and then the open container is placed into an incubator with the preservation temperature of 2 ℃ for preservation and storage.
Comparative example four:
referring to fig. 5, in a fourth comparative example, on the basis of the present embodiment, common tap water is selected to replace the purified water subjected to high-temperature sterilization in the present embodiment, and other parameters are kept unchanged. Specifically, salt and tap water are mixed into a salt solution with the salt concentration of 0.7%, then potato blocks with the thickness of 30mm are placed into the salt solution, and then the vacuum packaging container is placed into an incubator with the preservation temperature of 2 ℃ for preservation and storage.
Comparative example five:
referring to fig. 6, in a fifth comparative example, salt and purified water after high-temperature sterilization were mixed to form a salt solution having a salt concentration of 0.1% based on the present example, and the remaining parameters were kept constant. Specifically, salt and purified water after high-temperature sterilization are mixed into a salt solution with the salt concentration of 0.1%, then potato blocks with the thickness of 30mm are placed into the salt solution, and then the vacuum packaging container is placed into an incubator with the preservation temperature of 2 ℃ for preservation and storage.
Comparative example six:
referring to fig. 7, a sixth comparative example is based on the present example, potato pieces with a thickness of 30mm were directly stored at room temperature for freshness preservation.
Based on the present example and comparative examples 1 to 6, the inventors(s) now made the following scoring criteria table to score each sample:
wherein, the inventors (a) scored based on the sensory degrees (including the skin bubble generation degree, the skin color browning degree, and the skin rot degree) of the potato pieces (chips) of the present example and comparative examples 1 to 6, and then compared the refreshing effects of the present example and comparative examples 1 to 6 by calculating the average scores of the skin bubble generation degree, the skin color browning degree, and the skin rot degree of the potato pieces (chips) of the present example and comparative examples 1 to 6.
The experiment time is 21 days, experimental data are recorded every 2 days, and specific experimental data show that the fresh-cut potato preservation and storage method provided by the embodiment can ensure that the quality guarantee period of fresh-cut potato blocks is as long as 15 days, and can completely meet the requirements of the market on fresh-keeping and storage of potatoes. Specifically, see fig. 1-7 and the following three table data:
from the three table data above and fig. 1-7, it can be seen that:
the first day of the experiment, no bubbles were formed on the surface of the potato pieces of this example and the potato pieces (chips) of comparative examples 1 to 6. The potato pieces of this example and the potato pieces (chips) of comparative examples 1 to 5 did not turn brown in the top layer, but the potato pieces of comparative example 6 started to turn slightly brown in the top layer after two hours on the day of the start of the experiment. The top layer of the potato pieces of this example and the potato pieces (chips) of comparative examples 1 to 5 did not show rotting, but the potato pieces of comparative example 6 started to wrinkle to a slight degree after two hours on the day of the start of the experiment.
On the third day of experiment progress, no bubbles were generated on the surface layer of the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 5, and 6, while the surface layers of comparative examples 2 and 4 exhibited bubbles to an insignificant slight degree. The potato pieces of this example and the potato pieces (flakes) of comparative examples 1, 3, 4, 5 had no browning on the surface, but the potato piece of comparative example 2 had a slight browning on the surface and the potato piece of comparative example 6 had a moderate browning on the surface. The surface layer of the potato pieces of this example and the potato pieces (flakes) of comparative examples 1, 3, 4, 5 did not rot, but the potato pieces of comparative example 2 did not show noticeable slight wrinkling and softening, and the potato pieces of comparative example 6 began to wrinkle over a large area and were accompanied by a slight fishy smell.
On the fifth day of the experiment, no bubbles were formed on the surface of the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 5 and 6, whereas the surface of comparative examples 2 and 4 showed a slight degree of bubbles. The potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4, and 5 did not turn brown on the top layer, but the potato piece of comparative example 2 started to turn moderately brown on the top layer and the potato piece of comparative example 6 started to turn severely brown on the top layer. The potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4 and 5 did not show any rotting of the surface layer, but the potato pieces of comparative example 2 showed more marked rotting and softening of the folds with a slight fishy smell. The potato pieces of comparative example 6 started to rot extremely severely and the folds became soft, with a moderate fishy smell. Thus, the potato pieces of comparative example 2 have been cleaned after the end of the fifth day, in combination with the degree of surface blister generation, the degree of surface browning, and the degree of surface decay.
On the seventh day of the experiment, no bubbles were formed on the surface of the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 5 and 6, whereas the surface of comparative example 4 was more deeply bubbled. The potato pieces of this example and the potato pieces (flakes) of comparative examples 1, 3, 4, 5 did not brown in the surface layer, but the potato piece surface layer of comparative example 6 began to brown very severely. The surface layer of the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4 and 5 did not show rotting, but the potato pieces of comparative example 6 started to have a deeper level of rotting and a softer crease and were accompanied by a heavy fishy smell. Thus, the potato pieces of comparative example 6 were cleaned after the seventh day had ended, in combination with the degree of surface blister generation, the degree of surface browning, and the degree of surface rotting. It is also worth mentioning that the surface layer of the potato pieces of comparative example 6 did not have bubbles because it was directly exposed to the outside and the bubbles were dried and could not remain bubbly for a long time.
At the ninth day of the experiment, no bubbles were generated on the surface of the potato pieces of this example and the potato pieces (slices) of comparative examples 1, 3 and 5, while the deeper bubbles appeared on the surface of comparative example 4. The potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4, and 5 each had a slightly browned surface layer, and the browned degree of comparative example 1 was slightly darker. The surface layers of the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4 and 5 did not show rotting.
At the eleventh day of the experiment, no bubbles were formed on the surface of the potato pieces of this example and the potato pieces (chips) of comparative examples 1 and 5, while moderate bubbles were formed on the surface of comparative example 3 and deeper bubbles were formed on the surface of comparative example 4. Further browning of the surface layer occurred in both the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4, 5. The surface layers of the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4 and 5 did not show rotting.
At day thirteen of the experimental progress, no bubbles were produced on the surface of the potato pieces of the present example and comparative example 5, slightly on the surface of the potato pieces of comparative example 1, whereas bubbles were produced to a greater extent on the surface of comparative example 3 and bubbles of an extremely large area were produced on the surface of comparative example 4. Further browning of the surface layer occurred in both the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4, 5. The surface layers of the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4 and 5 did not show rotting.
At the fifteenth day of the experiment, no bubbles were generated on the surface layer of the potato pieces of the present example and comparative example 5, the amount of bubbles generated on the surface layer of the potato pieces of comparative example 1 was increased, whereas bubbles were generated to a greater extent on the surface layer of comparative example 3 and bubbles were generated in an extremely large area on the surface layer of comparative example 4. Further browning of the surface layer occurred in both the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4, 5. The surface layers of the potato pieces of this example and the potato pieces (chips) of comparative examples 1, 3, 4 and 5 did not show rotting.
From the fifteenth day to the twenty-one day of the progress of the experiment, the degree of generation of bubbles, the degree of browning of the surface layer, and the degree of rotting of the surface layer of the potato pieces (chips) of the present example and comparative examples 1, 3, 4, and 5 were all deepened to various degrees.
Combining the data obtained from the above experiments, it can be seen that on the fifteenth day, the potato pieces of this example had an average of 4.67 for the combination of the degree of bubble generation, the degree of browning of the top layer, and the degree of rotting of the top layer, an average of 4.47 for comparative example 1, an average of 3.83 for comparative example 3, an average of 3.67 for comparative example 4, and an average of 4.6 for comparative example 5.
It can be seen that the potato pieces of this embodiment have all the data indexes within the edible range on the fifteenth day. Comparative example 5 the effect achieved by changing the salt concentration was inferior to that of the present example, and therefore, the range of salt concentration of the present example achieved a better refreshing effect. Comparative example 1 the effect achieved by exchanging potato pieces for potato chips is inferior to this example as well, and therefore the freshness-retaining effect achieved by this example by fresh-cutting potatoes in the form of potato pieces is better.
To sum up, this patent is through peeling off the potato and cutting into the cubic, compares in the slice, and its speed of oxidizing is obvious slow, and the time that can deposit is longer, and fresh-keeping effect is better. Furthermore, the salt solution is prepared from salt according to a proportion of purified water subjected to high-temperature sterilization, experiments show that the potato blocks are immersed in the purified water subjected to high-temperature sterilization, the whole potato blocks are placed in the heat preservation box for preservation and storage, the rotting and deterioration degree of the potato blocks is obviously slow, and the quality guarantee period of the potato blocks can be further prolonged by adding proper salt into the purified water. Further experiments show that when the salt concentration in the salt solution is more than or equal to 0.5 percent and less than or equal to 1 percent, the potato block has the best fresh-keeping effect, the shelf life of the potato block in the heat preservation box can reach as long as 15 days, and the requirements of the market on fresh-keeping and storage of the potatoes can be completely met. The fresh-keeping formula provided by the invention is low in cost, easy to accept by consumers, simple and easy to operate in fresh-keeping steps, and capable of well maintaining the appearance and taste of the potato blocks on one hand and effectively inhibiting the growth and reproduction of microorganisms on the other hand, so that the quality guarantee period of the potato blocks can be prolonged to a great extent.
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 (10)
1. A fresh-keeping storage method of fresh-cut potatoes is characterized by comprising the following steps:
peeling and cutting potatoes into a plurality of potato pieces;
placing the potato pieces in a vacuum packaging container storing a salt solution, and completely immersing the potato pieces in the salt solution;
vacuumizing and sealing the vacuum packaging container;
putting the vacuum packaging container storing the potato blocks into a heat preservation box for preservation and storage;
wherein the solute of the salt solution is salt, the solvent of the salt solution is purified water after high-temperature sterilization, and the salt concentration in the salt solution is more than or equal to 0.5 percent and less than or equal to 1 percent.
2. The fresh-keeping storage method of fresh-cut potatoes according to claim 1,
before the step of peeling and cutting the potatoes into a plurality of potato blocks, the method also comprises the following steps:
selecting qualified potatoes;
washing the selected potatoes;
rinsing the sterilized potatoes.
3. The fresh-keeping storage method of fresh-cut potatoes according to claim 1,
after the steps of peeling and cutting the potatoes into a plurality of potato blocks and before the step of putting the potato blocks into a vacuum packaging container with a salt solution and completely immersing the potato blocks into the salt solution, the method also comprises the following steps:
and putting a plurality of potato blocks into clear water for cleaning so as to remove starch attached to the surface layers of the potato blocks.
4. The fresh-keeping storage method for fresh-cut potatoes as set forth in claim 1, wherein the temperature for keeping fresh in the incubator is 1 ℃ or higher and 4 ℃ or lower.
5. The fresh-cut potato storage method of claim 1 wherein the potato pieces have a thickness of greater than or equal to 5mm and less than or equal to 50 mm.
6. The fresh-keeping storage method of fresh-cut potatoes as set forth in claim 1, wherein the vacuum packaging container is sealed by a sealing machine.
7. The fresh-keeping storage method of fresh-cut potatoes as set forth in claim 1, wherein the vacuum packing container is made of polyethylene or polyamide.
8. The fresh-cut potato freshness preservation storage method according to claim 1, wherein said potatoes are peeled with a peeling machine.
9. The fresh-keeping storage method of fresh-cut potatoes according to claim 1,
completely immersing the potato pieces in the salt solution when the temperature of the high-temperature sterilized purified water is cooled to 1 ℃ or higher and 25 ℃ or lower.
10. The fresh-keeping storage method of fresh-cut potatoes according to claim 1,
when the vacuum packaging container storing the potato blocks is in a static storage state, the heat insulation box is a refrigerator or an ice chest or a cold storage; and
when the vacuum packaging container storing the potato blocks is in a transportation and storage state, the heat insulation box is a foam box or an aluminum foil box.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102187894A (en) * | 2011-06-19 | 2011-09-21 | 张俊 | Preservation method of fresh-cut potato product |
| CN103734293A (en) * | 2013-12-22 | 2014-04-23 | 山东农业大学 | Novel method for controlling browning of fresh-cut potatoes |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187894A (en) * | 2011-06-19 | 2011-09-21 | 张俊 | Preservation method of fresh-cut potato product |
| CN103734293A (en) * | 2013-12-22 | 2014-04-23 | 山东农业大学 | Novel method for controlling browning of fresh-cut potatoes |
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