CN114544888A - Method for rapidly judging whether potatoes are suitable for fresh-cut fried slices - Google Patents
Method for rapidly judging whether potatoes are suitable for fresh-cut fried slices Download PDFInfo
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Abstract
The invention discloses a method for rapidly judging whether potatoes are suitable for fresh-cut fried slices, and relates to the field of potato component detection. The method comprises the steps of preparing a glucometer and matched test paper, and calibrating the glucometer; taking fresh potatoes to be detected, longitudinally cutting fresh potato blocks, namely cutting the potato blocks from the terminal bud end to the tail end, and dividing the potato blocks into two halves; and respectively measuring the glucose content of the tail vascular bundle layer, the potato piece center point and the potato tail meat layer of one half of the potato pieces by using a calibrated glucometer. The method is suitable for rapidly identifying the processing quality of the fresh-cut fried pieces of the breeding materials in the field in the process of breeding new varieties, is used for rapidly detecting and tracking the reducing sugar content of the potato blocks in the air-conditioned cold store by processing enterprises, facilitates the processing enterprises to know the state of the stored raw materials in time, makes corresponding adjustment on the storage conditions for the enterprises, and improves the processing yield; the glucose in the potato blocks is measured by using a conventional glucometer, so that whether the potato blocks are suitable for processing fresh-cut fried slices can be quickly and accurately judged.
Description
Technical Field
The invention relates to the field of potato component detection, in particular to a detection method for rapidly judging whether potatoes are suitable for fresh-cut fried slices.
Background
The potato is rich in nutrient components. The vitamin content is 2 times of that of carrot, 3 times of that of Chinese cabbage and 4 times of that of tomato, and the content of vitamin C is the best of that of vegetables. The potato contains a small amount of solanine, can reduce gastric secretion, relieve spasm and has a certain treatment effect on stomachache. The potato has high nutritive value, the content of high-quality starch is about 16.5%, and the starch in the potato is slowly absorbed in the body without causing too fast rise of blood sugar. Also contains a large amount of lignin and the like, and is known as a 'second bread' for human beings. The potato contains a large amount of high-quality cellulose, and can supply a large amount of nutrition to intestinal microorganisms in the intestinal tract and promote the growth and development of the intestinal microorganisms. Meanwhile, the composition can promote intestinal peristalsis, keep intestinal moisture, and has the effects of preventing constipation, preventing and treating cancers and the like. And the potatoes are suitable for all ages.
The reducing sugar in the potato blocks is mainly glucose, and the practices of a large number of fried chip tests show that the content of the glucose in the potato blocks has very obvious correlation with the color of the fresh-cut fried chips of the potato blocks, the glucose is distributed in the potato blocks unevenly, and the vascular bundles at the tail ends of the potato blocks, the potato meat at the tail ends and the center points of the potato blocks usually have the highest glucose content, so that the processing quality is influenced.
Fresh-cut potato chips and frozen strips are the two main processed products of potatoes, and the content of reducing sugar is the most critical index for determining the quality of two processed potatoes. The traditional method for judging whether the potato blocks are suitable for processing mainly comprises two methods, namely a chemical detection method, wherein the content of reducing sugar in the potato blocks can be accurately measured by a chemical method, but the method is long in time consumption and complex in operation, can be carried out by professional personnel and places, is large in waste caused by sampling, the reducing sugar is not uniformly distributed in the potato blocks, the measured data is only the average value of a sample group, and the colors of the fried potato blocks cannot be accurately reflected. And secondly, the test of the fried chips or the fried strips is directly carried out, the processing quality of the potato blocks can be visually reflected by the method, but the operation is relatively complicated, the consumed time is long, and the large-scale task completion is not facilitated.
Moreover, the potato field breeding workload is large, and the determination of the two methods is carried out unconditionally and can only be carried out in a professional laboratory at a later stage.
Disclosure of Invention
Therefore, the invention provides a method for rapidly judging whether potatoes are suitable for fresh-cut fried slices or not, and aims to solve the problems of inaccuracy, complex operation and the like of the conventional detection method.
In order to achieve the above purpose, the invention provides the following technical scheme:
according to the present invention there is provided a method for rapidly determining the suitability of potatoes for fresh-cut frying, said method comprising the steps of:
step one, preparing a glucometer and matched test paper, and calibrating the glucometer;
taking fresh potatoes to be detected, and longitudinally cutting fresh potato blocks from the terminal bud end to the tail end to divide the potato blocks into two parts;
and step three, respectively measuring the sugar content in the tail vascular bundle layer, the potato block center point and the potato tail meat layer of one half of the potato blocks by using a calibrated glucometer.
Further, in the first step, the blood glucose meter is obtained by a regular manufacturer of CCC certification.
Further, in the first step, the glucose meter is calibrated by using 1mmol/L, 3mmol/L, 6mmol/L and 9mmol/L glucose standard solutions.
Further, the method also comprises a fourth step of comparing the sugar content detected in the third step with 3.8mmol/L, and if the measured values of the three test points are all less than 3.8mmol/L, the color of the fried potato chips is clear and the fried potato chips are suitable for fresh-cut fried chips; if the value of one point is more than 3.8mmol/L, the potato block has too high reducing sugar content to be suitable for fresh-cut frying.
The invention has the following advantages:
the method is suitable for quickly identifying the processing quality of the fried pieces of the breeding materials in the field in the process of breeding new varieties, and can also be used for quickly detecting and tracking the reducing sugar content of the potato blocks in the air-conditioned cold store by processing enterprises, so that the processing enterprises can conveniently know the state of the stored raw materials in time, the storage conditions of the enterprises are correspondingly adjusted, and the processing yield is improved.
The method of the invention aims at the components and distribution characteristics of reducing sugar in the potato blocks, measures the glucose in the potato blocks by using a conventional glucometer, and can quickly and accurately judge whether the potato blocks are suitable for processing fresh-cut fried slices.
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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 should be apparent that the drawings in the following description are merely exemplary, and that other embodiments can be derived from the drawings provided by those of ordinary skill in the art without inventive effort.
The structures, ratios, sizes, and the like shown in the present specification are only used for matching with the contents disclosed in the specification, so as to be understood and read by those skilled in the art, and are not used to limit the conditions that the present invention can be implemented, so that the present invention has no technical significance, and any structural modifications, changes in the ratio relationship, or adjustments of the sizes, without affecting the effects and the achievable by the present invention, should still fall within the range that the technical contents disclosed in the present invention can cover.
FIG. 1 is a longitudinal view of potatoes provided by the present invention;
FIG. 2 is a longitudinal sectional view of potato according to the present invention;
in the figure: a, potato block top bud end; b, potato block tail ends; c-potato piece center point; d-potato tail end potato meat layer; e-a vascular bundle layer at the tail end of the potato.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1A method for rapidly determining the suitability of potatoes for fresh-cut frying
The method comprises the following steps:
step one, preparing a glucometer and matched test paper obtained by a formal manufacturer of CCC certification, and calibrating the glucometer by using glucose standard solutions of 1mmol/L, 3mmol/L, 6mmol/L and 9 mmol/L;
taking fresh potatoes to be detected, and longitudinally cutting fresh potato blocks, namely cutting the top bud end A to the tail end B, and dividing the potato blocks into two halves;
respectively measuring the sugar content in the tail end vascular bundle layer E, the central point C and the tail end potato flesh layer D of one half of the potato blocks by using a calibrated glucometer, wherein after detection, the measured values of the three points are respectively 2.6mmol/L, 3.0mmol/L and 2.8 mmol/L; all are lower than 3.8mmol/L, which shows that the chips of the potato chips have clear color and are suitable for fresh-cut chips.
Example 2A method for rapidly determining the suitability of potatoes for fresh-cut crisps
The method comprises the following steps:
step one, preparing a glucometer and matched test paper obtained by a CCC (China center control communications) certified regular manufacturer, and calibrating the glucometer by using 1mmol/L, 3mmol/L, 6mmol/L and 9mmol/L glucose standard solutions;
taking fresh potatoes to be detected, and longitudinally cutting fresh potato blocks, namely cutting the top bud end A to the tail end B, and dividing the potato blocks into two halves;
respectively measuring the sugar content in the tail end vascular bundle layer E, the central point C and the tail end potato flesh layer D of one half of the potato blocks by using a calibrated glucometer, wherein after detection, the measured values of the three points are respectively 4.0mmol/L, 3.2mmol/L and 2.8 mmol/L; the blood sugar at the tail vascular bundle layer E is higher than 3.8mmol/L, which indicates that the reducing sugar content of the potato blocks is too high to be suitable for fresh-cut fried slices.
Example 3A method for rapidly determining the suitability of potatoes for fresh-cut crisps
The method comprises the following steps:
step one, preparing a glucometer and matched test paper obtained by a CCC (China center control communications) certified regular manufacturer, and calibrating the glucometer by using 1mmol/L, 3mmol/L, 6mmol/L and 9mmol/L glucose standard solutions;
taking fresh potatoes to be detected, and longitudinally cutting fresh potato blocks, namely cutting the top bud end A to the tail end B, and dividing the potato blocks into two halves;
respectively measuring the sugar content in the tail end vascular bundle layer E, the central point C and the tail end potato flesh layer D of one half of the potato blocks by using a calibrated glucometer, wherein after detection, the measured values of the three points are respectively 2.8mmol/L, 4.2mmol/L and 3.0 mmol/L; blood glucose at center point C was higher than 3.8mmol/L, indicating that the potato pieces had too high a reducing sugar content to be suitable for fresh-cut frying.
Example 4A method for rapidly determining the suitability of potatoes for fresh-cut frying
The method comprises the following steps:
step one, preparing a glucometer and matched test paper obtained by a CCC (China center control communications) certified regular manufacturer, and calibrating the glucometer by using 1mmol/L, 3mmol/L, 6mmol/L and 9mmol/L glucose standard solutions;
taking fresh potatoes to be detected, and longitudinally cutting fresh potato blocks, namely cutting the top bud end A to the tail end B, and dividing the potato blocks into two halves;
respectively measuring the sugar content in the tail end vascular bundle layer E, the central point C and the tail end potato flesh layer D of one half of the potato blocks by using a calibrated glucometer, wherein after detection, the measured values of the three points are respectively 4.2mmol/L, 4.2mmol/L and 2.6 mmol/L; the blood sugar of the tail vascular bundle layer E and the central point C is higher than 3.8mmol/L, which indicates that the sweet sugar content of the potato block is too high to be suitable for fresh-cut fried slices.
EXAMPLE 5A method for rapidly determining the suitability of potatoes for fresh-cut crisps
The method comprises the following steps:
step one, preparing a glucometer and matched test paper obtained by a CCC (China center control communications) certified regular manufacturer, and calibrating the glucometer by using 1mmol/L, 3mmol/L, 6mmol/L and 9mmol/L glucose standard solutions;
taking fresh potatoes to be detected, and longitudinally cutting fresh potato blocks, namely cutting the top bud end A to the tail end B, and dividing the potato blocks into two halves;
respectively measuring the sugar content in the tail end vascular bundle layer E, the central point C and the tail end potato flesh layer D of one half of the potato blocks by using a calibrated glucometer, wherein after detection, the measured values of the three points are respectively 3.6mmol/L, 3.8mmol/L and 4.2 mmol/L; the blood sugar level at the middle potato flesh layer D is higher than 3.8mmol/L, which indicates that the reducing sugar content of the potato blocks is too high to be suitable for fresh-cut frying slices.
Comparative example
The potatoes in the examples 1 to 5 are subjected to frying verification, and the results show that the potato chips obtained in the example 1 are suitable for frying, and the potato chips obtained in the examples 2 to 5 are not suitable for frying, which accords with the detection results of the examples 2 to 5.
The method is suitable for quickly identifying the processing quality of the fried pieces of the breeding materials in the field in the process of breeding new varieties, can also be used for quickly detecting and tracking the reducing sugar content of the potato pieces in the air-conditioned cold store by processing enterprises, facilitates the processing enterprises to know the state of the stored raw materials in time, makes corresponding adjustment on the storage conditions for the enterprises and improves the processing yield.
The method of the invention aims at the components and distribution characteristics of reducing sugar of potatoes, measures glucose in the potato blocks by using a conventional glucometer, and can quickly and accurately judge whether the potato blocks are suitable for fresh-cut fried slices.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (4)
1. A method for rapidly determining whether a potato is suitable for fresh-cut frying, said method comprising the steps of:
step one, preparing a glucometer and matched test paper, and calibrating the glucometer;
taking fresh potatoes to be detected, and longitudinally cutting fresh potato blocks from the terminal bud end to the tail end to divide the potato blocks into two parts;
and step three, respectively measuring the sugar content in the tail vascular bundle layer, the potato block center point and the potato tail meat layer of one half of the potato blocks by using a calibrated glucometer.
2. The method of claim 1, wherein in step one, the glucometer is obtained from a CCC certified regular manufacturer.
3. The method of claim 1, wherein in step one, the glucometer calibration is performed with 1mmol/L, 3mmol/L, 6mmol/L, 9mmol/L glucose standard solution.
4. The method of claim 1, wherein the method further comprises a fourth step of comparing the sugar content detected in the third step with 3.8mmol/L, and if the measured values of the three test points are less than 3.8mmol/L, the potato pieces are clear in color and suitable for fresh-cut frying; if the value of one point is more than 3.8mmol/L, the reducing sugar content of the potato blocks is too high to be suitable for fresh-cut frying.
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Citations (8)
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|---|---|---|---|---|
| CN104120131A (en) * | 2014-07-29 | 2014-10-29 | 华中农业大学 | Polynucleotide sequence for regulating low-temperature sweetening of potatoes and application thereof |
| CN105044021A (en) * | 2015-07-08 | 2015-11-11 | 湖南环境生物职业技术学院 | Mid-autumn crispy jujube sugar degree nondestructive test method |
| CN105638857A (en) * | 2015-12-31 | 2016-06-08 | 中国农业科学院农产品加工研究所 | Pretreatment method for inhibiting reducing sugar accumulation during potato low-temperature storage period |
| CN105779580A (en) * | 2015-01-09 | 2016-07-20 | 长庚大学 | Methods and markers for assessing risk of developing colorectal cancer |
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| CN111527827A (en) * | 2020-06-03 | 2020-08-14 | 昭通市农业科学院 | Potato original seed treatment method |
| CN212722605U (en) * | 2020-09-24 | 2021-03-16 | 惠州市迈测科技有限公司 | Hand-held type fruit sugar degree measuring apparatu |
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2022
- 2022-04-06 CN CN202210357142.8A patent/CN114544888A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104120131A (en) * | 2014-07-29 | 2014-10-29 | 华中农业大学 | Polynucleotide sequence for regulating low-temperature sweetening of potatoes and application thereof |
| CN105779580A (en) * | 2015-01-09 | 2016-07-20 | 长庚大学 | Methods and markers for assessing risk of developing colorectal cancer |
| CN105044021A (en) * | 2015-07-08 | 2015-11-11 | 湖南环境生物职业技术学院 | Mid-autumn crispy jujube sugar degree nondestructive test method |
| CN105638857A (en) * | 2015-12-31 | 2016-06-08 | 中国农业科学院农产品加工研究所 | Pretreatment method for inhibiting reducing sugar accumulation during potato low-temperature storage period |
| CN107782858A (en) * | 2017-11-28 | 2018-03-09 | 徐州果姿电子商务有限公司 | A kind of sweet potato sugar content detects stoste multipoint acquisition device |
| CN111527827A (en) * | 2020-06-03 | 2020-08-14 | 昭通市农业科学院 | Potato original seed treatment method |
| CN212722605U (en) * | 2020-09-24 | 2021-03-16 | 惠州市迈测科技有限公司 | Hand-held type fruit sugar degree measuring apparatu |
| CN114027476A (en) * | 2021-10-13 | 2022-02-11 | 维西香溢纯良农业科技有限公司 | Method and equipment for processing potato chips rich in anthocyanin |
Non-Patent Citations (1)
| Title |
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