CN1322822C - Freezing-inhibiting and sweet potato enzyme-regulating browning promoting method - Google Patents
Freezing-inhibiting and sweet potato enzyme-regulating browning promoting method Download PDFInfo
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- CN1322822C CN1322822C CNB2005100389203A CN200510038920A CN1322822C CN 1322822 C CN1322822 C CN 1322822C CN B2005100389203 A CNB2005100389203 A CN B2005100389203A CN 200510038920 A CN200510038920 A CN 200510038920A CN 1322822 C CN1322822 C CN 1322822C
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Abstract
The present invention relates to a method for inhibiting enzymatic browning of frozen and regulated sweet potato slices, which belongs to the technical field of garden stuff processing. The method of the present invention is used for solving the problem of browning existing in the processes of processing and freezing storage of the frozen and regulated sweet potato slices at present. The method for inhibiting enzymatic browning of frozen and regulated sweet potato slices mainly comprises: (1) sweet potatoes used as the raw material are firstly selected, washed and cut into slices with the thickness of about 4mm; (2) the slices are bleached and blanched at the temperature of 100 DEG C for 15 seconds, and then cooled; (3) the cooled sweet potato slices are processed by immersion at the normal temperature of 25 DEG C for 30 minutes so as to protect the color; the sweet potato slices processed in a color protection mode are processed by vacuum permeating regulation with the vacuum degree of 0.08MPa to 0.10MPa for 30 minutes and the quickly cooled so that the temperature of the slices is quickly reduced to the required temperature (the central temperature of below-18DEGC), and the slices are packaged; (5) the frozen raw material is put in a low temperature freezer at the temperature of-18 DEG C to-28 DEG C for freezing storage. The frozen sweet potato slices stored by using the method of the present invention have the characteristics of favorable color, no browning, length storing time, etc.
Description
Technical field
A kind of method of freezing-inhibiting sweet potato enzyme-regulating browning promoting the invention belongs to the garden stuff processing technical field, relates to the chilled storage of fruits and vegetables.
Background technology
The fruits and vegetables brown stain can be divided into enzymatic browning and non-enzymatic browning.The brown stain that occurs after the Ipomoea batatas fragmentation mainly is because aldehydes matter takes place (to take charge of and learn sesame due to the oxidation formation quinones substance under the effect of phenol oxidase, Li Jianwei, liuqin. prevent that the brown stain after the sweet potato fragmentation from improving the research of starch whiteness. Zhengzhou Grain College journal, 1997,18 (4) 37-40.), therefore belong to enzymatic browning.Under the general condition, the distribution of aldehydes matter and phenol oxidase has quite strict location (promptly regional) in the Ipomoea batatas, Ipomoea batatas is before fragmentation, cell is complete, aldehydes matter generally is arranged in cytoplasm, phenol oxidase is then concentrated and is distributed in cell membrane and cytoplasmic periphery and isolated, i.e. so the two not directly contact is the reaction that phenol oxidase can not the catalysis aldehydes matter.When Ipomoea batatas was cut or be broken, both contacted and form quinone (being so-called brown stain).Hydrogen (the H that this course of reaction is taken off
+) H must be arranged
+Acceptor O
2And formation H
2O just can make browning reaction constantly carry out.
The generation of enzymatic browning needs three conditions: suitable phenols substrate, phenol oxidase and oxygen.Theoretically, can be by adding thermally inactivating enzyme, removing one or several substrate (O
2And aldehydes matter), reduce pH value to 2 or following, add methods such as phenol oxidase inhibitor or melanin formation inhibitor and come enzymatic browning is controlled.At present, the method report of control enzymatic browning is more, and main method is listed below.
Utilizing natural materials to suppress enzymatic browning is the new method of a class.Because its use is natural materials, thereby attractive without any side effect.As utilize molecular weight in pineapple juice, the honey greater than some polypeptide of 600, some low-molecular-weight materials that lactic acid bacteria produces wait suppress brown stain all have certain effect (gold-tinted honor. the inhibition of enzymatic browning of cutting fruits and vegetables. Scientific and Technological Institutes Of Zhejiang's journal, 2002,14 (1)).But also there is weak point in it, and the natural materials that at first is its effect protects chromatic effect not clearly because content is few, and use amount is big, thereby cost is very high; Secondly, these materials have self special color, has tart flavour as pineapple juice, honey has sweet taste etc., can make processed product also have similar smell, thereby the scope of application and effect be very restricted, and therefore also do not see at present and utilize natural materials to suppress the relevant patent of enzymatic browning aspect.
At present the most frequently used inhibition enzymatic browning method is a chemical method, thus its to be method by chemistry suppress the active of polyphenol oxidase or the end product of enzymatic browning and intermediate product are reduced into colourless substance reach the purpose that suppresses brown stain.The chemical reagent of mainly using at present has sodium sulfite, ascorbic acid, citric acid, sodium chloride, EDTA, 4-hexyl resorcin, sulfur-containing amino acid (as cysteine, glutathione), mercaprol, dichlorodifluoromethane etc.It is more to utilize chemical reagent to carry out patent and report that brown stain suppresses.Anti-brown changing after peeling potatoes storage new technology patent (number of patent application is 00130119.5) as the Zhao Xiaoyan application, adopt sodium chloride, citric acid, certain mercaptoamino acid, SAPP etc. as anti-brown stain color stabilizer, and utilize the potato color after this color stabilizer is handled pure, mouthfeel and quality are better; Grape goods brown-preventing and green-preserving agent patent (number of patent application is 94105652.x) that woods is invented is eastwards utilized is that the inhibitor of compositions such as polyvinylpyrrolidone, sodium pyrosulfite, EDTA, maltodextrin, sodium isoascorbate, sodium chloride and vitamin C comes polyphenol oxidase activity in the grape is suppressed; People such as Yu Zhifang have also invented a kind of fresh cut vegetables browning inhibitor (number of patent application is 200410014275.7), employing be that cysteine, acetic acid, citric acid and calcium chloride protect look.The chemical reagent kind more as acid color stabilizer (citric acid, oxalic acid, malic acid etc.), metal-chelator such as EDTA etc., reducing agent such as ascorbic acid, the sodium sulfite etc. that are used for anti-brown stain at present, though various chemical color stabilizers all have certain effect to suppressing brown stain, but also belong in numerous color stabilizers sulfur-bearing regent such as sodium sulfite, mercaprol etc. to protect chromatic effect best, just there is the problem of a safety in this.Though the inventor is (" food biotechnology journal " 2005 second phases) in " color preservation technology of frozen sweet-potato sheet " literary composition, utilize the brown stain that the L-cysteine can well the freezing-inhibiting sweet potato slices, and have no side effect substantially, cost is very high.In " color preservation technology of frozen sweet-potato sheet " literary composition, what the inventor was primarily aimed at is the brown stain of fresh food frozen sweet potato slices in addition, and the frozen sweet-potato sheet of conditioning is not related to.Because conditioning food only needs just can directly eat through simple processing, thereby requires higher.
In addition, physical method (as controlled atmospheric packing, can use film packing) to a certain degree also can suppress enzymatic browning, and its principle mainly is that required essential condition---oxygen takes place in the control enzymatic browning.This method has certain advantage, is restricted but use, and the cost height.
Maillard reaction is amino-compound (amine, amino acid, peptide and protein) and carbonyls (carbohydrate) the abiogenous reaction in food processing and storage in the food.In the Maillard reaction process, there are a series of Maillard reaction intermediate-reductones material and heterocycle compound to generate, also have characteristics such as anti-oxidant, anti-mutagenesis.People such as T.P.Labuza have carried out studying (Maillardreation products inhibit apple polyphenoloxidase.FoodChemistry to these Maillard reaction intermediate products, 1995,53:267-273), find that some Maillard reaction intermediate product has the effect that suppresses polyphenol oxidase in the apple, but they do not study also to the influence of concrete food material brown stain.Wang Yan equality people (the maillard reaction product progress. Food Science, 1999,15-19) also the character of maillard reaction product is inquired into and summed up, the result shows that the Maillard reaction intermediate product has oxidation resistant function really.
Summary of the invention
The method that the purpose of this invention is to provide a kind of freezing-inhibiting sweet potato enzyme-regulating browning promoting relates to fruit vegetables storing processing, can use various maillard reaction products the Ipomoea batatas brown stain is suppressed.
Technical solution: the main process of frozen sweet-potato sheet processing comprises: (about 4mm) 1) chooses sweet potato material earlier, washs, cuts into slices.2) sheet that will cut carry out blanching handle (100 ℃, 15s), cooling.3) will cool off good sweet potato slices soak protect look handle (25 ℃ of normal temperature, 30min).4) will protect look good sweet potato slices again through vacuum infiltration conditioning (vacuum 0.08MPa～0.10MPa, time 30min), snap frozen makes its temperature drop to temperature required (central temperature is below-18 ℃) rapidly then, packs then.5) raw material that freezes is placed in the low-temperature cold store (18 ℃～-28 ℃) and refrigerates.
The present invention utilizes maillard reaction product to come the method for freezing-inhibiting sweet potato slices brown stain.Key of the present invention at first is to prepare maillard reaction product, and the maillard reaction product character that different material prepares under different reaction conditions differs greatly.The maillard reaction product that for example adopts arginine, cysteine, histidine, lysine and glucose to react to generate has very strong inhibitory action, and not only can not suppress the activity of polyphenol oxidase (PPO) from the react maillard reaction product that generates of valine, glutamic acid and glucose, can aggravate the effect of PPO on the contrary.Fan Ying time is oversize in addition, the too high character to maillard reaction product of temperature also influences very greatly, and temperature is too high, the reaction time is oversize, and the maillard reaction product color of formation is very dark, and it is used and just has been subjected to very big restriction.The amino acid whose kind of carrying out the Maillard reaction employing among the present invention is L-cysteine, histidine, lysine, arginine etc., what sugar adopted is glucose, and concentration is 0.4～0.6mol/L, 85～95 ℃ of temperature, in 4～7 hours reaction time, reaction pH is 3.0～7.0.The maillard reaction product that reaction generates under this condition has stronger antioxidation, and the maillard reaction product color also can be accepted.
The concentration of different Maillard reaction liquid is also influential to the effect that the brown stain of frozen sweet-potato sheet suppresses.In general concentration is high more, and it is good more to suppress effect, and the color is too dark but the too high one side of concentration can make colour protecting liquid, also can make cost increase on the other hand, therefore carrying out selecting suitable concentration also very crucial when maillard reaction product protects look.Concentration herein comprises two aspects, also is the concentration of raw material in the Maillard reaction process and utilizes maillard reaction product to soak the concentration of Maillard reaction stoste when protecting look.The concentration of reaction raw materials amino acid and glucose all adopted 0.5mol/L when maillard reaction product prepared among the present invention, and ratio is 1: 1, and carry out the frozen sweet-potato sheet soak adopt when protecting look be 25 times of maillard reaction product stoste dilutions after solution.
Rate of temperature fall and chilled storage temperature also have certain influence to the quality of frozen sweet-potato sheet, fast cooling can reduce the damage of ice crystal pair cell structure, thereby can avoid oozing out of free phenol in the slow freezing process, help controlling brown stain, what adopt among the present invention is exactly that rapid cooling method is lowered the temperature sweet potato slices rapidly.Reserve temperature is low more more to help keeping of frozen sweet-potato sheet quality below especially ought reaching the glass transition temperature of Ipomoea batatas, when temperature is lower than its glass transition temperature, raw material inside reaches the segment glass attitude, the locomitivity of various molecules is very restricted, thereby various reactions also will slow down, also just help controlling the brown stain of frozen sweet-potato sheet, the reserve temperature that adopts among the present invention is-18 ℃～-28 ℃.
Beneficial effect of the present invention: compare with the brown stain inhibition method that adopts chemical reagent to protect the look processing, the maillard reaction product that the present invention adopts amino acid and glucose generation Maillard reaction to form carries out the immersion of Ipomoea batatas and protects the look processing, the method not only can well the freezing-inhibiting sweet potato slices brown stain, color stabilizer also all is edible, do not have security hidden danger, and cost can be accepted also.
This method also in conjunction with the method for snap frozen and cryopreservation, helps the inhibition of freezing precook sweet potato slices brown stain more.
Compare with background technology, one aspect of the present invention has adopted brown stain inhibition method safely and effectively, makes frozen sweet-potato sheet storage period prolong greatly; Also combine the method for snap frozen and cryopreservation on the other hand, farthest kept the quality of frozen sweet-potato sheet.
The specific embodiment
The maillard reaction product that embodiment 1:L-cysteine and glucose form is to the inhibition of frozen sweet-potato sheet enzymatic browning
The preparation of colour protecting liquid: add the L-cysteine solution of 0.5mol/L of equal-volume (about 50ml) and the glucose solution of 0.5mol/L respectively and in container, react, reaction condition is: 90 ℃ of temperature, reaction time 6h, reaction pH is 7.0, make the rapid cool to room temperature of reactant liquor also promptly end Maillard reaction after reaction is good, also promptly obtain maillard reaction product stoste.With the colour protecting liquid that promptly obtains after 25 times of the maillard reaction product stoste dilutions among the present invention.
The fresh Ipomoea batatas of 1kg (No. 18, detoxification Xu potato) is cleaned, peeling, section (about 4mm), in boiling water, carry out blanching 15s again, putting into the 4L colour protecting liquid after the cooling soaks and protects look (normal temperature, 30min), to protect look good sweet potato slices again through vacuum infiltration conditioning (vacuum 0.08MPa～0.10MPa, time 30min, penetrating fluid is starch NOVATION 2600 15%w/w), adopt instant freezer to carry out snap frozen then, make the sweet potato slices central temperature be reduced to rapidly below-18 ℃, pack, the freezer of putting into temperature after packaging and be-18 ℃～-28 ℃ refrigerates again.
Embodiment 2: the maillard reaction product that histidine and glucose form is to the inhibition of frozen sweet-potato sheet enzymatic browning
It is histidine and glucose that Maillard reaction adopts raw material, the preparation of colour protecting liquid: add the histidine solution of 0.4mol/L of equal-volume (about 50ml) and the glucose solution of 0.6mol/L respectively and in container, react, reaction condition is: 90 ℃ of temperature, reaction time 5h, reaction pH is 5.0, make the rapid cool to room temperature of reactant liquor also promptly end Maillard reaction after reaction is good, also promptly obtain maillard reaction product stoste.With the colour protecting liquid that promptly obtains after 25 times of the maillard reaction product stoste dilutions among the present invention.All the other conditions are with embodiment 1.
Embodiment 3: the maillard reaction product that lysine and glucose form is lysine and glucose to the inhibition Maillard reaction employing raw material of frozen sweet-potato sheet enzymatic browning, the preparation of colour protecting liquid: add the histidine solution of 0.6mol/L of equal-volume (about 50ml) and the glucose solution of 0.4mol/L respectively and in container, react, reaction condition is: 85 ℃ of temperature, reaction time 4h, reaction pH is 3.0, make the rapid cool to room temperature of reactant liquor also promptly end Maillard reaction after reaction is good, also promptly obtain maillard reaction product stoste.With the colour protecting liquid that promptly obtains after 25 times of the maillard reaction product stoste dilutions among the present invention.All the other conditions are with embodiment 1.
Embodiment 4: the maillard reaction product that arginine and glucose form is to the inhibition of frozen sweet-potato sheet enzymatic browning
It is arginine and glucose that Maillard reaction adopts raw material, the preparation of colour protecting liquid: add the histidine solution of 0.5mol/L of equal-volume (about 50ml) and the glucose solution of 0.5mol/L respectively and in container, react, reaction condition is: 90 ℃ of temperature, reaction time 5h, reaction pH is 5.0, make the rapid cool to room temperature of reactant liquor also promptly end Maillard reaction after reaction is good, also promptly obtain maillard reaction product stoste.With the colour protecting liquid that promptly obtains after 25 times of the maillard reaction product stoste dilutions among the present invention.All the other conditions are with embodiment 1.
Claims (1)
1. the method for a freezing-inhibiting sweet potato enzyme-regulating browning promoting is characterized in that main process comprises sweet potato material is chosen earlier, washs, removed the peel, section, blanching, cooling, soaks with maillard reaction product and to protect look, vacuum infiltration conditioning, snap frozen, pack and refrigeration;
Blanching: blanching is 15 seconds in the boiling water;
Look is protected in immersion: with the solution behind 25 times of the maillard reaction product stoste dilute with waters of preparation, soak at room temperature was handled 30 minutes; The preparation condition that is used for soaking the maillard reaction product stoste of protecting look is: raw material is any amino acid and the glucose of L-cysteine, histidine, lysine or arginine, concentration is 0.4～0.6mol/L, 85～95 ℃ of reaction temperatures, in 4～7 hours reaction time, reaction pH is 3.0～7.0;
The vacuum infiltration conditioning: vacuum 0.08MPa～0.10MPa, 30 minutes time, penetrating fluid is that starch NOVATION 2600 mass concentrations are 15%;
Snap frozen: adopt instant freezer to carry out snap frozen, make the sweet potato slices central temperature be brought down below-18 ℃ rapidly;
Refrigeration: it is that-18 ℃～-28 ℃ freezer refrigerates that packaged finished product is put into temperature.
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