CN1883278A - A method for preventing color change of fresh cut lotus root - Google Patents
A method for preventing color change of fresh cut lotus root Download PDFInfo
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- CN1883278A CN1883278A CN 200610036322 CN200610036322A CN1883278A CN 1883278 A CN1883278 A CN 1883278A CN 200610036322 CN200610036322 CN 200610036322 CN 200610036322 A CN200610036322 A CN 200610036322A CN 1883278 A CN1883278 A CN 1883278A
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- fresh
- lotus root
- cut
- acetic acid
- cut lotus
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Abstract
The invention relates to fresh-keeping and processing region for vegetables and fruit and discloses a method for controlling discoloration of fresh-cut lotus root. Lotus root is soaked into edible acetic acid solution of 1.0-2.0% by volume for 5-10 min after precooled, cleaned, barked and fresh-cut process, then air-dried and last packed and low-temperature stored. The method can effective delay generation of brown stain for fresh-cut lotus root in storage, transportation and vendition, and can completely resolve derectivity problem of discoloration in storage process for fress-cut lotus root slice.
Description
Technical field
The present invention relates to the fresh-keeping manufacture field of vegetables and fruits, specifically, relate to a kind of method of controlling the fresh-cut lotus root variable color.
Background technology
Fresh-cut fruit and vegetable claims the minimum process fruits and vegetables again, and according to the definition of international fresh-cut product association (IFPA), any fruit or vegetables or its mixture but still keep the product of fresh state all to belong to the fresh-cut product so long as shape changes.Along with the raising of Chinese economic development and living standards of the people, fresh-cut fruit and vegetable more and more is subjected to consumer's welcome.Fresh-cut lotus root is a kind of fresh cut vegetables, is easy to brown stain in its storage transportation and sales process, has directly limited the shelf life of fresh-cut lotus root.We find that under study for action the variable color of fresh-cut lotus root sheet has directionality, and promptly slower towards the one side variable color of lotus root head, the variable color degree is lighter, and towards the variable color early of the one side of the lotus root tip, and the variable color degree is serious.Thereby influence the quality of fresh-cut lotus root, cause loss.
Existing patent " the clean fresh-keeping processing method of depositing of matter vegetables Rhizoma Dioscoreae " (patent publication No. CN1504112), this method comprises: (1) cleans Chinese yam, peeling; (2) be immersed in the following solution, soaked 10-60 minute, component in this solution and ratio of weight and number are: salt 0.5-1.5 part, citric acid 1.5-2.5 part, potassium alum is or/and ammonia-alum 2.5-3.5 part, water 15-25 part, and mixes; (3) Chinese yam is taken out, find fault; Or, to find fault earlier, soak the back; (4) surface dewatering; (5) sterilization treatment; (6) vacuum packaging promptly gets clean matter vegetables Rhizoma Dioscoreae.Adopt clean matter vegetables Rhizoma Dioscoreae that this patented method processes under 2 ℃ of-18 ℃ of conditions the freshness-retained 20-30 of depositing days." the antibrown type fruits and vegetables are coated with by antistaling agent and preparation method thereof " (patent publication No. CN1509615), form by weight by following composition: modification of chitosan 0.05-2 part, citric acid 3-5 part, ascorbic acid 0.005-2 part, phytic acid 0.01-1 part, water 96.935-90 part, the antibrown type fruits and vegetables are coated with by the antistaling agent preparation method, modification of chitosan are dissolved in the aqueous citric acid solution of 3-5% stirring, after treating to dissolve fully, add the ascorbic acid and the phytic acid aqueous solution, stir.This patent effect is: this antistaling agent has good anti-brown fresh-keeping effect.Can be used for the anti-brown fresh-keeping of products such as lotus rhizome, mushroom, garlic rice." method of a kind of antistaling agent and fresh-keeping lotus rhizome thereof " (patent publication No. CN1618301), this patent antistaling agent is mixed by Sodium Benzoate, sodium pyrosulfate, sodium chloride, alum, phytic acid, fresh-keeping powder, citric acid, edible salt, vitamin C, Cobastab component, form after water-soluble, concentration is 6.04%-9.08%.The step of fresh-keeping lotus rhizome is: lotus rhizome is cleaned, and removes coring, adjunct, and is air-dry, soaks 5 minutes with antistaling agent, will send into sterile workshop with the lotus rhizome that antistaling agent soaked, and be incorporated with in the insurance bag of antistaling agent, the sealing freshness protection package.Carry out first step anti-corrosive fresh-keeping in the antistaling agent of this patent with lotus rhizome fresh-keeping through having, anticorrosion, anti-brown stain earlier, then enter sterile workshop, it is packaged in the bag of antistaling agent, continue anti-corrosive fresh-keeping.By the method for this patent, lotus rhizome is after fresh-keeping 4 months, and the lotus rhizome of color, brittleness such as new receipts does not have uncomfortable taste, can be cold and dressed with sauce, simmer, fry.This antistaling agent also can be used for the fresh-keeping of other root class vegetables.
From above disclosed patent as can be seen, employed anti-brown stain antistaling agent is composite preservative at present, the cost height, and the preservation method complexity, and fail to solve the directional problems of fresh-cut lotus root sheet variable color.
Summary of the invention
The objective of the invention is to overcome the deficiency that exists on the existing lotus rhizome fresh-cut method, a kind of method that can delay the fresh-cut lotus root variable color effectively and solve the directional problems of fresh-cut lotus root variable color is provided.
To achieve these goals, the applicant has found that edible acetic acid can delay the fresh-cut lotus root variable color effectively and solve the directional problems of fresh-cut lotus root variable color fully in certain concentration range on the basis that numerous food is extensively screened with chemical substance.
Technical scheme of the present invention is: lotus rhizome carries out cutting processing through after the precooling, cleaning, peeling, and then sterilization processing is immediately soaked with containing certain density edible acetic acid solution then, takes out and treats air-dry back packing, preserves.Concrete steps are:
A. the lotus rhizome of choosing fresh, no disease and pest, no obvious mechanical damage is a material, through after precooling, cleaning and the peeling, is cut into different shapes according to market demand;
B. the fresh-cut product is put into immediately the solution soaking sterilization 10min that contains 100ppm chlorine;
C. using the edible acetic acid solution of 1.0%～2.0% (V/V) to soak 5～10min then, is preferable with 1.5%～2.0% wherein.After taking out natural air drying, packing, cryopreservation.
Compared with prior art, the present invention has following beneficial effect:
1. single agents edible acetic acid of the present invention greatly reduces the cost of product and the complexity of operation.
2. edible acetic acid can also solve the directional problems of fresh-cut lotus root sheet variable color fully except can effectively delaying the brown stain of cut lotus root.
Description of drawings
Fig. 1 is the design sketch of fresh-cut lotus root sheet when edible acetic acid is handled 10 days.
Wherein, each row who handles the left side is the one side towards tail; The right one row is the one side towards head.
The specific embodiment
Embodiment 1
1, material processed: after selecting the obvious lotus rhizome process precooling that damages of healthy fresh nothing, clean and getting skin, be cut into the thin slice of 0.5cm thickness, put into the solution sterilization that contains 100ppm chlorine then immediately, then be divided into 4 groups, in the solution that contains 0%, 0.6%, 1.2% and 1.8% edible acetic acid, soak 10min respectively, take out natural air drying then, adopt polyethylene film, in 10 ℃ of storages down in conjunction with plastics tray packing.Simultaneously, in order to show the influence of edible acetic acid, in cutting simultaneously, carrying out mark towards the tail surface with red ink to two surfaces of fresh-cut lotus root.
2, result of the test
(1) edible acetic acid is handled the result of back after preserving 10 days under 10 ℃:
As shown in Figure 1, preserve obviously difference of latter two different directions surface discolouration situation without the fresh-cut lotus root sheet of crossing edible acetic acid treatment, obviously serious towards lotus root tip one side variable color degree towards first variable color; Serious rotting then appears in fresh-cut lotus root sheet in a short time that handle through 0.6% edible acetic acid; Concentration reaches 1.2% and at 1.8% o'clock, when preserving the 10th day, has not only suppressed the variable color on two different directions surfaces, also stoped simultaneously the generation of variable color directionality, and 1.8% fresh-cut lotus root of handling is organized fully and is not rotted, and very slight rotting also only appears in organizing of 1,2% processing.
Claims (4)
1, a kind of method of controlling the fresh-cut lotus root variable color is characterized in that adopting the acetic acid treatment lotus rhizome.
2, the method for claim 1 is characterized in that described acetate is edible acetic acid solution, and its concentration of volume percent is 1.0%～2.0%.
3, method as claimed in claim 2, the concentration of volume percent that it is characterized in that described edible acetic acid solution is 1.5%～2.0%.
4, as claim 1 or 2 or 3 described methods, it is characterized in that comprising the steps:
(1) gets lotus rhizome, after precooling, cleaning and peeling, carry out the cutting sterilization;
(2) will in acetic acid solution, soak 5～10min through the lotus rhizome of above-mentioned processing, air-dry back packing, cryopreservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610036322 CN1883278A (en) | 2006-07-03 | 2006-07-03 | A method for preventing color change of fresh cut lotus root |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610036322 CN1883278A (en) | 2006-07-03 | 2006-07-03 | A method for preventing color change of fresh cut lotus root |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1883278A true CN1883278A (en) | 2006-12-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610036322 Pending CN1883278A (en) | 2006-07-03 | 2006-07-03 | A method for preventing color change of fresh cut lotus root |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341904B (en) * | 2008-08-22 | 2011-01-05 | 山东营养源食品科技有限公司 | Method for restraining brown stain of cut lotus root |
| CN102228073A (en) * | 2011-06-09 | 2011-11-02 | 中国科学院华南植物园 | Storage and preservation method of flowering Chinese cabbage |
| CN102258653A (en) * | 2010-05-24 | 2011-11-30 | 成都中医药大学 | Pinellia ternata and processing method thereof |
| CN103989102A (en) * | 2014-05-29 | 2014-08-20 | 沛县益农蔬菜专业合作社 | Processing process of lotus root slices with sweet paste |
| CN104705391A (en) * | 2015-03-02 | 2015-06-17 | 南京农业大学 | Coating preservative method for fresh-cut lotus roots |
| CN107484817A (en) * | 2017-08-09 | 2017-12-19 | 刘玉芳 | A kind of preparation method of taro dry plate |
| CN110024847A (en) * | 2019-05-17 | 2019-07-19 | 华中农业大学 | A kind of method of the lotus root with preservation and freshness |
| CN110959666A (en) * | 2019-12-19 | 2020-04-07 | 武汉轻工大学 | Method for delaying browning of fresh-cut lotus root slices through melatonin treatment, browning delaying agent and preparation method and application of browning delaying agent |
-
2006
- 2006-07-03 CN CN 200610036322 patent/CN1883278A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341904B (en) * | 2008-08-22 | 2011-01-05 | 山东营养源食品科技有限公司 | Method for restraining brown stain of cut lotus root |
| CN102258653A (en) * | 2010-05-24 | 2011-11-30 | 成都中医药大学 | Pinellia ternata and processing method thereof |
| CN102228073A (en) * | 2011-06-09 | 2011-11-02 | 中国科学院华南植物园 | Storage and preservation method of flowering Chinese cabbage |
| CN102228073B (en) * | 2011-06-09 | 2013-02-27 | 中国科学院华南植物园 | Storage and preservation method of flowering Chinese cabbage |
| CN103989102A (en) * | 2014-05-29 | 2014-08-20 | 沛县益农蔬菜专业合作社 | Processing process of lotus root slices with sweet paste |
| CN104705391A (en) * | 2015-03-02 | 2015-06-17 | 南京农业大学 | Coating preservative method for fresh-cut lotus roots |
| CN107484817A (en) * | 2017-08-09 | 2017-12-19 | 刘玉芳 | A kind of preparation method of taro dry plate |
| CN110024847A (en) * | 2019-05-17 | 2019-07-19 | 华中农业大学 | A kind of method of the lotus root with preservation and freshness |
| CN110959666A (en) * | 2019-12-19 | 2020-04-07 | 武汉轻工大学 | Method for delaying browning of fresh-cut lotus root slices through melatonin treatment, browning delaying agent and preparation method and application of browning delaying agent |
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