WO2020177425A1 - 加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法 - Google Patents

加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法 Download PDF

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WO2020177425A1
WO2020177425A1 PCT/CN2019/123523 CN2019123523W WO2020177425A1 WO 2020177425 A1 WO2020177425 A1 WO 2020177425A1 CN 2019123523 W CN2019123523 W CN 2019123523W WO 2020177425 A1 WO2020177425 A1 WO 2020177425A1
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fresh
potatoes
cut potatoes
cut
inert gas
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PCT/CN2019/123523
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English (en)
French (fr)
Inventor
张慜
沈旭
过志梅
王其兵
王爱龙
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江南大学
无锡海核装备科技有限公司
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Publication of WO2020177425A1 publication Critical patent/WO2020177425A1/zh

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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
    • A23B7/144—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
    • 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
    • A23B7/148—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 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor

Definitions

  • the invention relates to a method for prolonging the preservation period of fresh-cut potatoes with pressurized inert gas combined with novel antibacterial and atmosphere regulation, and belongs to the technical field of agricultural products preservation and storage.
  • fresh-cut industry Due to consumers' demand for fresh, convenient and healthy food, the fresh-cut industry continues to grow. Unlike whole fruits and vegetables, freshly cut vegetables, such as washing, peeling and cutting, are susceptible to enzymatic browning, increased respiration, microbial growth, and quality deterioration. Therefore, it is necessary to use technologies to prevent browning, inhibit tissue softening, and ensure microbial safety to ensure the shelf life and freshness of fresh-cut products.
  • Potatoes are one of the four major crops in the world. It is rich in protein, vitamins and minerals and is also a high-energy food. Currently, fresh-cut potatoes have become an interesting product that is added to existing fresh-cut products. However, processing can cause damage to potatoes, accelerate their deterioration and senescence, and affect their flavor and nutrients. Therefore, fresh cut potatoes have two main problems during the storage period: one is browning; the other is the short shelf life. Therefore, it is necessary to seek high technology to meet people's demand for good-quality fresh-cut potatoes.
  • the preservation technology of pressurized inert gas has been successfully used in the fresh-cut industry.
  • the high cost may limit its application.
  • argon and nitrogen are chemically stable and harmless to human health. Therefore, the present invention applies the pretreatment of pressurized argon gas and nano-zinc/ ⁇ -polylysine composite coating film pretreatment combined with modified atmosphere packaging to the storage of fresh-cut potatoes before storage, which is a novel preservation method for prolonging the fresh-cut preservation period.
  • Zhang (2008) compared the asparagus treated with a mixture of pressurized argon and xenon (partial pressure 2:9) with a control normally stored in a modified atmosphere package and found that the shelf life of asparagus was effectively extended. They found that micropores appeared in the microstructure of the processed sample, and some Ar and Xe remained in the micropores, which had a positive connection with keeping asparagus fresh.
  • the xenon gas used in the pressure treatment in this method is expensive. Compared with this method, the argon gas used in this method is cheap, which reduces the production cost and is more suitable for commercial food production.
  • This method adds nano-zinc/ ⁇ -polylysine composite coating pretreatment while using pressurized argon gas treatment, which has a positive effect on preventing the extravasation of fresh-cut fruit and vegetable juice and inhibiting the growth of microorganisms, and reaches the extreme of prolonging the preservation period. Good results.
  • Luo Shufen et al. (Patent Application No.: 201610029712.5) disclosed a modified atmosphere packaging preservation method for lotus root and its use.
  • the method uses the respiration of fruits and vegetables and the film permeability of packaging materials to adjust the balance of gas composition in the bag. Reduce the respiration of fresh-cut lotus root, inhibit the surface browning of lotus root and increase the total number of surface colonies, thereby prolonging the storage period of fresh-cut lotus root.
  • the preservation method is too single and the preservation period is short.
  • the present invention adopts pressurized argon gas and nano zinc/ ⁇ -polylysine composite coating film pretreatment combined with modified atmosphere packaging to effectively limit the fluidity of water in fresh-cut fruits and vegetables, the enzymatic reaction rate and the spoilage microorganisms of pathogenic bacteria Growth, delays the senescence and deterioration of fruits and vegetables, and ensures their safety.
  • Wu Yadong discloses a modified atmosphere preservation method for fresh-cut potatoes.
  • the method puts pre-cooled fresh-cut potatoes in a packaging container, and the relative humidity in the packaging container is 95 ⁇ 4% , The temperature is 0-4°C, and the mixed gas of oxygen, carbon dioxide and nitrogen is introduced into the packaging container, so that the concentration of nitrogen in the packaging container is 85-95%, the concentration of oxygen is 1-8%, and the concentration of carbon dioxide The concentration is 1-6%, which makes the fresh-cut potatoes that are very prone to oxidation and discoloration to remain fresh and unchanged in color within 10 days.
  • the fresh-cut potatoes of the inventive method have a shorter fresh-keeping period.
  • the present invention not only restricts the fluidity and enzymatic reaction rate of water in fresh-cut potatoes through pressurized argon gas and nano zinc/ ⁇ -polylysine composite film pretreatment, but also inhibits the growth of spoilage microorganisms of pathogenic bacteria, Make the fresh-cut potato shelf life more than 15 days.
  • Yang Fuxin discloses a fresh-cut potato anti-browning and fresh-keeping packaging technology.
  • the method includes three treatment steps: surface anti-inflammatory, nutritional supplement and modified atmosphere packaging; There are Chinese medicine honeysuckle, Radix Isatidis preparations and vitamin C cleaning solution; nutrition supplement is to remove the fresh-cut potatoes after anti-inflammatory treatment, and blow-dry the surface water, and use 1-3% vitamin C, 0.5-1.5 % Amino acid nutrient solution to achieve nutritional supplementation of fresh-cut potatoes; dried by blowing until there is no moist water on the surface; modified atmosphere packaging is to put the fresh-cut potatoes processed in the previous step into a composite packaging film bag.
  • Modified atmosphere packaging is completed under the conditions of 20% O 2 , 30% CO 2 , and 50% N 2 .
  • the surface anti-inflammatory and nutritional supplement steps in this method will change the original taste and flavor of fresh-cut potatoes.
  • the excessively high oxygen concentration in the modified atmosphere packaging step can easily cause oxidative browning of some fresh-cut potatoes, reduced nutritional quality and partial aerobic The growth and reproduction of microorganisms.
  • the present invention adopts the physical treatment method of pressurized argon gas and nano zinc/ ⁇ -polylysine composite coating film, which excellently maintains the original taste and flavor of fresh-cut potatoes, and at the same time, it is filled with high-concentration nitrogen,
  • the low concentration of oxygen and carbon dioxide can effectively control the toxicity caused by aerobic respiration and anaerobic respiration during the storage of fresh-cut potatoes to the lowest level, and improve the safety of food.
  • Xu Jinrong discloses a method for preserving fresh-cut potato slices.
  • the method selects fresh onions, peels off the skin, cuts them into small pieces, squeezes the juice with a juicer and filters to obtain the extraction of onion juice.
  • the onion extract is adjusted with citric acid to adjust the pH value, and the concentration is adjusted with water as the preservative for fresh-cut potato chips.
  • the pre-processed potato slices are soaked in the preservative, and finally vacuum-packed, and placed in refrigeration under suitable conditions.
  • the preparation process of the antistaling agent in this method is too cumbersome and easy to change the original taste and flavor of the fresh-cut potatoes.
  • the vacuum packaging is easy to crush the fresh-cut potatoes and the hypoxia condition will promote the growth of anaerobic microorganisms and accelerate the decay and deterioration of the products.
  • the nano zinc/ ⁇ -polylysine composite coating liquid of the present invention is simple and easy to manufacture, and at the same time, the modified atmosphere packaging can protect the bagged products from being crushed, and the low oxygen environment can always inhibit the growth of aerobic and anaerobic microorganisms. Ensure the safety of the product.
  • Tang Yali et al. (Patent Application No.: 201110356436.0) disclosed a method for fresh food preservation using electrolyzed water treatment combined with air-modified packaging.
  • the method adopts high-efficiency broad-spectrum sterilization, environmental protection, and relatively low production cost.
  • Acidic or alkaline electrolyzed water sterilizes fresh (fresh-cut) fruits and vegetables, fresh fish and shrimps, fresh meat products and other fresh foods, and combines with modified atmosphere packaging to extend the shelf life of fresh foods under cold storage conditions.
  • this method adopts a combination of chemical and physical methods, is safe and environmentally friendly, saves time and is efficient, and is more suitable for industrial production.
  • the purpose of the present invention is to develop a method for prolonging the preservation period of fresh-cut potatoes with pressurized inert gas combined with a novel antibacterial atmosphere.
  • the pressurized argon gas and nano-zinc/ ⁇ -polylysine composite coating film is used as pre-treatment and modified atmosphere packaging for fresh-cut potatoes to keep fresh, to solve the problem of easy browning and short fresh-keeping period of fresh-cut potatoes to achieve extension
  • the purpose of fresh-cut potatoes with a preservation period of more than 15 days is to realize commercial food production of fresh-cut potatoes.
  • Selection and pre-cooling select potatoes with the same size and no defects within 3 hours after harvesting, and place them in a vacuum pre-cooling chamber at a temperature of 4 ⁇ 1°C for 10-12 hours;
  • Modified atmosphere packaging and storage take the fresh-cut potatoes after coating and pack them in nylon/polyethylene bags filled with 4 ⁇ 1% O 2 , 2 ⁇ 1% CO 2 , and 94 ⁇ 1% N 2 , And stored at a relative humidity of 90 ⁇ 4% and a temperature of 4 ⁇ 1°C.
  • the specific process of the step (2) is: soak the freshly selected pre-chilled potatoes with 200 ⁇ L L ⁇ 1 sodium hypochlorite solution for 2 minutes, then rinse with sterile water, and drain them at room temperature; then the potatoes are peeled by hand with a stainless steel knife. Cut into slices; then soak the fresh-cut potatoes with 100 ⁇ L L ⁇ 1 sodium hypochlorite solution for 5 minutes, and wash them three times with sterile water; finally, put the fresh-cut potatoes in the protection of 8 g L ⁇ 1 citric acid and 3 g L ⁇ 1 CaCl 2 Soak in the toner for 15 minutes, then drain.
  • the specific process of the step (3) is: sterilize the pressurized container with 200 ⁇ L L ⁇ 1 sodium hypochlorite solution; put the fresh-cut potatoes in the pressurized container and seal, exhaust to generate a vacuum, and then use it at 4 ⁇ 1°C Argon flushing treatment is 1h; the time required to reach the working pressure is about 60-80 seconds, and the decompression takes 10 seconds.
  • the control pressure and pressurization time in the step (3) are: low pressure: 2-6 MPa, 60 min; medium pressure: 10-30 MPa, 30 min; high pressure: 100-130 MPa, 10 min.
  • the specific process of the step (4) is: adding chitosan with a degree of deacetylation of 90% to a 1% acetic acid solution at a ratio of 5g:0.3L, stirring at 60°C for 6h, and then adding 40-60nm nano zinc (add The amount of 0.6 ⁇ 1g/L) and ⁇ -polylysine (addition amount of 10 ⁇ 20 mg/L) powder was added to the chitosan acetic acid solution, and stirred with a magnetic stirrer for 1 hour.
  • the step (5) During the storage of modified atmosphere packaging, regular inspections are required to clean up abnormal fresh-cut potatoes in time to avoid contaminating other fresh-cut potatoes; the specifications of the nylon/polyethylene packaging bag: length ⁇ width ⁇ thickness 200 mm ⁇ 150 mm ⁇ 0.05mm; the permeability of nylon/polyethylene packaging bag to water vapor, oxygen and carbon dioxide at 25°C and 90% relative humidity is 22.1 g mm m ⁇ 2 d ⁇ 1 atm ⁇ 1 , 0.024 mL m ⁇ 2 d ⁇ 1 atm ⁇ 1 and 0.121 mL m ⁇ 2 d ⁇ 1 atm ⁇ 1 .
  • the pressurized argon treatment promotes the "structuring" of water in the fresh-cut potato tissues, reduces the viscosity of the juice, and limits the activity of enzymes related to potato quality, thereby delaying the senescence and deterioration of fresh-cut potatoes.
  • the nano-zinc/ ⁇ -polylysine composite coating treatment prevents the leakage of fresh-cut potato juice, isolates the contact between microorganisms and nutrients, excellently inhibits the growth of pathogenic spoilage microorganisms, and ensures the safety of fresh-cut potatoes.
  • the present invention uses pressurized argon gas and nano-zinc/ ⁇ -polylysine composite coating film as the pre-treatment and modified atmosphere packaging technology to keep fresh cut potatoes so that their quality and nutrients can be better maintained, which can significantly Extend fresh-cut potatoes for more than 15 days.
  • Example 1 Low-pressure argon gas and nano-zinc/ ⁇ -polylysine composite coating film combined with modified atmosphere packaging to extend the shelf life of fresh-cut potatoes
  • the prepared fresh-cut potatoes are quickly transferred to an argon pressure vessel and sealed, exhausted to generate a vacuum, and then flushed with argon, controlled at a pressure of 4MPa, and processed at 4 ⁇ 1°C for 60 minutes.
  • the fresh-cut potatoes after coating are packed in nylon/polyethylene bags filled with 4 ⁇ 1% O 2 , 2 ⁇ 1% CO 2 , 94 ⁇ 1% N 2 , and the relative humidity is 90 ⁇ 4%, temperature Store at 4 ⁇ 1°C.
  • the preservation of color and freshness can reach more than 15 days, and the preservation effect is remarkable. Compared with the combination of low-pressure argon and controlled atmosphere, this method extends the storage period of fresh-cut potatoes by 5 days.
  • Example 2 Medium-pressure argon gas and nano-zinc/ ⁇ -polylysine composite coating film combined with modified atmosphere packaging to extend the shelf life of fresh-cut potatoes
  • the prepared fresh-cut potatoes are quickly transferred to an argon pressure vessel and sealed, exhausted to generate a vacuum, and then flushed with argon, controlled at a pressure of 20MPa, and processed at 4 ⁇ 1°C for 30min. Coat the prepared nano-zinc/ ⁇ -polylysine (concentrations of 0.8/L and 15 mg/L) composite coating liquid evenly on the surface of fresh-cut potatoes treated with pressurized argon, and then put it on the ventilation Blow dry in the cupboard.
  • the fresh-cut potatoes after coating are packed in nylon/polyethylene bags filled with 4 ⁇ 1% O 2 , 2 ⁇ 1% CO 2 , 94 ⁇ 1% N 2 , and the relative humidity is 90 ⁇ 4%, temperature Store at 4 ⁇ 1°C. The preservation of color and freshness can reach more than 15 days, and the preservation effect is remarkable.
  • the storage period of fresh-cut potatoes is extended by 3 days.
  • Example 3 High-pressure argon gas and nano-zinc/ ⁇ -polylysine composite coating film combined with modified atmosphere packaging to extend the fresh-cutting period of fresh-cut potatoes
  • the prepared fresh-cut potatoes are quickly transferred to an argon pressure vessel and sealed, exhausted to generate a vacuum, and then flushed with argon, controlled at a pressure of 120MPa, and treated at 4 ⁇ 1°C for 10 minutes.
  • the fresh-cut potatoes after coating are packed in nylon/polyethylene bags filled with 4 ⁇ 1% O 2 , 2 ⁇ 1% CO 2 , 94 ⁇ 1% N 2 , and the relative humidity is 90 ⁇ 4%, temperature Store at 4 ⁇ 1°C.
  • the preservation of color and freshness can reach more than 15 days, and the preservation effect is remarkable. Compared with the combination of high pressure argon gas and nano-zinc/ ⁇ -polylysine composite coating film, this method prolongs the storage period of fresh-cut potatoes by 3 days.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
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Abstract

加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，属于农产品保鲜贮藏技术领域。本发明选择成熟、外形完整均匀的土豆，于真空预冷室中预冷，预冷后通过清洗、切分、杀菌、护色、沥干得到鲜切土豆，接着利用不同等级压力的氩气处理，然后在鲜切土豆表面涂上纳米锌/ε-聚赖氨酸复合涂膜液，最后将鲜切土豆用充入4±1%O 2，2±1%CO 2，94±1%N 2的尼龙/聚乙烯袋包装，于相对湿度90±4%，温度为4±1℃的条件下贮藏。本发明所述的方法提供了一种延长鲜切土豆货架期的保鲜工艺，其不仅抑制了鲜切土豆的褐变，还抑制了微生物的生长，同时能大幅度缩减餐饮业预处理土豆时间，方便快捷且货架期长。

Description

加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法 技术领域
本发明涉及加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，属于农产品保鲜贮藏技术领域。
 背景技术
由于消费者对新鲜、方便、健康的食品的需求，鲜切行业持续增长。与完整果蔬不同，新鲜切割的蔬菜，如洗涤、去皮和切割等加工过程，易受酶促褐变、呼吸增加、微生物生长和质量恶化的影响。因此，有必要使用防止褐变，抑制组织软化和确保微生物安全的技术来保证鲜切产品的保质期和新鲜度。
土豆是世界四大作物之一。它含有丰富的蛋白质，维生素和矿物质，同时也是一种高能量食物。目前，鲜切土豆成为一种有趣的产品，被添加到现有的鲜切产品。但是，加工会对土豆造成损伤，加速他们的变质和衰老，进而影响风味和营养物质。因此土豆鲜切在储藏期存在两个主要问题：一是褐变；二是货架期较短。所以寻求高新技术满足人们对良好品质鲜切土豆的需求是必要的。
近年来，加压惰性气体的保鲜技术已成功用于鲜切行业。研究表明，笼形水合物可以限制水果和蔬菜中水的流动性。但是由于氙气的价格昂贵，因此高成本可能限制其应用。同时有研究表明，氮气也可以用于惰性气体的食品保鲜技术。最重要的是，氩和氮化学稳定具有，并且对人体健康是无害的。因此本发明将贮藏前加压氩气与纳米锌/ε-聚赖氨酸复合涂膜预处理结合气调包装运用于鲜切土豆贮藏，是一种延长鲜切保鲜期的新型保鲜方法。
张
Figure 615c
等（2008）用加压氩和氙（分压2:9）混合物处理的芦笋与在气调包装中正常保存的对照进行比较，发现芦笋的保质期有效延长。他们发现处理后样品的微观结构中出现了微孔，部分Ar和Xe保留在微孔中，这与保持芦笋新鲜有着积极联系。但该方法中加压处理使用的氙气价格昂贵，与其相比，本方法使用的氩气价格便宜，降低了生产成本，更适合商业化食品生产。
孟祥勇等（2012）研究了使用加压氩处理对鲜切青椒保质期的影响。结果表明，通过加压氩气在4MPa下处理1小时的鲜切青椒可以在4℃下保持新鲜状态12天。与其相比，本方法增加纳米锌/ε-聚赖氨酸复合涂膜预处理，阻止了果蔬组织中的汁液外渗，极好地减少了腐败微生物如大肠杆菌，酵母和霉菌的增殖，对延长鲜切果蔬保鲜期有着重要作用。
吴志霜等（2012）在4℃下研究高压氩（150MPa）处理对保鲜鲜切苹果品质的影响。他们发现高压氩处理能在组织内形成笼形水合物，其限制了水的流动性和酶促反应，从而较好的保证了鲜切苹果的品质。但该方法采用的压力过高，会对鲜切果蔬汁液外渗造成负面影响，导致鲜切果蔬组织软化和促进微生物生长。本方法在采用加压氩气处理的同时增加了纳米锌/ε-聚赖氨酸复合涂膜预处理，对防止鲜切果蔬汁液外渗和抑制微生物生长有积极作用，达到延长保鲜期的极好效果。
罗淑芬等（专利申请号：201610029712.5）公开了一种莲藕的气调包装保鲜贮藏方法及用途，该方法利用果蔬自身的呼吸作用和包装材料的薄膜渗气性来调节袋内气体组成的平衡，以降低鲜切莲藕呼吸作用，抑制藕片表面褐变及表面菌落总数增加，从而延长鲜切莲藕贮藏期。但该保鲜方法过于单一，保鲜期较短。本发明采用加压氩气与纳米锌/ε-聚赖氨酸复合涂膜预处理结合气调包装，有效限制鲜切果蔬中水的流动性、酶促反应速率和致病菌类腐败性微生物生长，延缓果蔬衰老和变质，保证了他们的安全性。
吴亚东（专利申请号：201210261664.4）公开了一种鲜切土豆的气调保鲜方法，该方法将预冷后的鲜切土豆置于包装容器内，所述包装容器内的相对湿度为95±4%，温度为0-4℃，并向包装容器内通入氧气、二氧化碳和氮气三种气体的混合气体，使得包装容器氮气的浓度为85-95%、氧气的浓度为1-8%、二氧化碳的浓度为1-6%，使得非常容易氧化变色的鲜切土豆在10天以内保持新鲜、颜色不变。但该发明方法的鲜切土豆保鲜期较短。本发明通过加压氩气与纳米锌/ε-聚赖氨酸复合涂膜预处理不仅限制鲜切土豆中水的流动性和酶促反应速率，还抑制了致病菌类腐败性微生物生长，使得鲜切土豆保鲜期达到15天以上。
杨福馨（专利申请号：201110287563.X）公开了一种鲜切土豆防褐变保鲜包装技术，该方法包括表面消炎、营养补充和气调包装三个处理步骤；表面消炎是将鲜切土豆放入配有中药金银花、板蓝根制剂及维生素C的清洗溶液中浸泡处理；营养补充是将经消炎处理后的鲜切土豆捞出、并吹干表面水分，并用配有1-3％维生素C、0.5-1.5％氨基酸的营养水溶液对鲜切土豆实现营养补充；经吹风淋干至表面无湿润水体时备用；气调包装是将经前一步骤处理后的鲜切土豆放入复合包装薄膜袋中，在含20％O 2、30％CO 2、50％N 2条件下完成气调包装。但该方法中表面消炎和营养补充步骤会改变鲜切土豆原有口感和风味，同时气调包装步骤中过高的氧气浓度容易引起部分鲜切土豆的氧化褐变、营养品质下降和部分好氧微生物的生长繁殖。而本发明采用加压氩气和纳米锌/ε-聚赖氨酸复合涂膜的物理处理方法，极好地保持了鲜切土豆的原有口感和风味，同时气调充入高浓度氮气、低浓度氧气和二氧化碳，将鲜切土豆贮藏期内有氧呼吸和无氧呼吸产生的毒害有效地控制在最低水平，提高了食用安全性。
许金蓉（专利申请号：201210203094.3）公开了一种鲜切土豆片的保鲜方法，该方法选取新鲜的洋葱，剥去外皮，切成小块，用榨汁机榨汁后过滤，得洋葱汁的提取液，再将洋葱提取液用柠檬酸调节pH值，用水调节浓度后作为鲜切土豆片的保鲜剂。然后将预先处理好的土豆片浸泡在保鲜剂中，最后采用真空包装，置于合适的条件下冷藏。但该方法保鲜剂制作工艺过于繁琐且易改变鲜切土豆的原有口感和风味，同时真空包装易使鲜切土豆被压坏且缺氧条件会促使厌氧型微生物生长，加快产品腐烂变质。本发明纳米锌/ε-聚赖氨酸复合涂膜液制作简单易行，同时气调包装可以保护袋装产品不会被压坏且低氧环境能够一直抑制好氧微生物和厌氧微生物生长，保证了产品的安全性。
唐亚丽等（专利申请号：201110356436.0）公开了一种采用电解水处理结合调气包装对生鲜食品保鲜的方法，该方法采用具有高效广谱杀菌，环保，生产成本相对较低的强酸性、弱酸性或碱性电解水，对生鲜(鲜切)果蔬、生鲜鱼虾、生鲜肉制品等生鲜食品杀菌，并结合气调包装，延长生鲜食品在冷藏条件下的保质期。但目前对于电解水安全性能的研究较少，且电解水工业化生产成本较高。与其相比，本方法采用化学与物理方法相结合，安全环保，省时高效，更适合工业化生产。
 技术问题
本发明的目的是开发加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法。将加压氩气和纳米锌/ε-聚赖氨酸复合涂膜作为前处理与气调包装联合运用于鲜切土豆保鲜，解决鲜切土豆易褐变和保鲜期短的问题，以实现延长鲜切土豆15天以上保鲜期的目的，实现鲜切土豆的商业化食品生产。
 技术解决方案
加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，采用加压氩气和纳米锌/ε-聚赖氨酸复合涂膜结合气调包装的方法对鲜切土豆进行协同处理保鲜以延长保鲜期，具体步骤为：
（1）挑选、预冷：挑选收获3小时以内、大小一致、没有缺陷的土豆，置于温度为4±1℃的真空预冷室中预冷10~12h；
（2）制备鲜切土豆：将挑选预冷后的土豆进行清洗、去皮、切分、杀菌、护色、沥干，制成鲜切土豆；
（3）加压氩气处理：将鲜切土豆迅速转移至氩气体压力容器中，控制压力和加压时间，于4±1℃处理；
（4）涂膜处理；将配制好的纳米锌/ε-聚赖氨酸复合涂膜液均匀地涂到鲜切土豆表面，然后放到通风橱内吹干；
（5）气调包装贮藏：取涂膜处理后的鲜切土豆，置于充入4±1%O 2，2±1%CO 2，94±1%N 2的尼龙/聚乙烯袋中包装，并于相对湿度90±4%，温度4±1℃条件下贮藏 。
所述步骤（2）具体过程为：将挑选预冷的新鲜土豆用200μL L − 1的次氯酸钠溶液浸泡2min，接着用无菌水冲洗，室温下放置沥干；然后土豆用不锈钢刀具手工去皮，切成片；再将鲜切土豆用100μL L − 1的次氯酸钠溶液浸泡5min，用无菌水清洗三次；最后将鲜切土豆在8 g L − 1柠檬酸，3 g L − 1CaCl 2的护色剂中浸泡15min，然后沥干。
所述步骤（3）具体过程为：用200μL L − 1次氯酸钠溶液对加压容器消毒；将鲜切土豆放入加压容器中并密封，排气以产生真空，然后于4±1℃下用氩气冲洗处理1h；达到工作压力需要的时间约为60-80秒，减压需要10秒。
所述步骤（3）中控制压力和加压时间为：低压：2~6MPa，60min；中压：10~30MPa，30min；高压：100~130MPa，10min。
所述步骤（4）具体过程为：将脱乙酰度为90%壳聚糖按照5g：0.3L的比例添加到1%的醋酸溶液中，60℃搅拌6h，然后将40-60nm纳米锌（添加量为0.6~1g/L）和ε-聚赖氨酸（添加量为10~20 mg/L）粉末添加到壳聚糖乙酸溶液中，磁力搅拌器搅拌1h。
所述步骤（5）气调包装贮藏期间，需定期检查，将异常鲜切土豆及时清理以免污染其它鲜切土豆；所述的尼龙/聚乙烯包装袋规格：长×宽×厚为200 mm×150 mm×0.05mm；尼龙/聚乙烯包装袋在25℃和90%相对湿度下对水蒸气，氧气和二氧化碳的渗透率为22.1 g mm m − 2 d − 1 atm − 1，0.024 mL m − 2 d − 1 atm − 1和0.121 mL m − 2 d − 1 atm − 1。
有益效果
1、加压氩气处理促使鲜切土豆组织中的水分“结构化”，降低了汁液的粘度，限制了与土豆品质有关酶的活性，从而延缓鲜切土豆的衰老与变质。
2、纳米锌/ε-聚赖氨酸复合涂膜处理阻止鲜切土豆汁液外漏，隔绝微生物与营养物质接触，极好地抑制致病类腐败性微生物生长，保证鲜切土豆的安全性。
3、本发明采用加压氩气和纳米锌/ε-聚赖氨酸复合涂膜作为前处理与气调包装联合的技术保鲜鲜切土豆使得其品质和营养成分得到较好的保持，可以显著延长鲜切土豆达到15天以上。
 本发明的实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。
实施例1：低压氩气和纳米锌/ε-聚赖氨酸复合涂膜结合气调包装延长鲜切土豆保鲜期
将挑选、预冷12h后的新鲜土豆用200μL L − 1的次氯酸钠溶液浸泡2min，接着用无菌水冲洗，室温下放置沥干；然后土豆用不锈钢刀具手工去皮，切成5mm厚的薄片；再将鲜切土豆用100μL L − 1的次氯酸钠溶液浸泡5min，用无菌水清洗三次；最后将鲜切土豆在8 g L − 1柠檬酸，3 g L − 1CaCl 2的护色剂中浸泡15min，然后沥干。取制备好的鲜切土豆迅速转移至氩气压力容器中并密封，排气以产生真空，然后需用氩气冲洗，控制压力4MPa，于4±1℃处理60min。将配制好的纳米锌/ε-聚赖氨酸（浓度分别为0.6g/L和20 mg/L）复合涂膜液均匀地涂到加压氩气处理后的鲜切土豆表面，然后放到通风橱内吹干。涂膜处理后的鲜切土豆置于充入4±1%O 2，2±1%CO 2，94±1%N 2的尼龙/聚乙烯袋中包装，于相对湿度90±4%，温度4±1℃条件下贮藏 。护色保鲜达到15天以上，保鲜效果显著。该法与低压氩气和气调结合相比，鲜切土豆的储藏期延长了5天。
实施例2：中压氩气和纳米锌/ε-聚赖氨酸复合涂膜结合气调包装延长鲜切土豆保鲜期
将挑选、预冷12h后的新鲜土豆用200μL L − 1的次氯酸钠溶液浸泡2min，接着用无菌水冲洗，室温下放置沥干；然后土豆用不锈钢刀具手工去皮，切成5mm厚的薄片；再将鲜切土豆用100μL L − 1的次氯酸钠溶液浸泡5min，用无菌水清洗三次；最后将鲜切土豆在8 g L − 1柠檬酸，3 g L − 1CaCl 2的护色剂中浸泡15min，然后沥干。取制备好的鲜切土豆迅速转移至氩气压力容器中并密封，排气以产生真空，然后需用氩气冲洗，控制压力20MPa，于4±1℃处理30min。将配制好的纳米锌/ε-聚赖氨酸（浓度分别为0.8/L和15 mg/L）复合涂膜液均匀地涂到加压氩气处理后的鲜切土豆表面，然后放到通风橱内吹干。涂膜处理后的鲜切土豆置于充入4±1%O 2，2±1%CO 2，94±1%N 2的尼龙/聚乙烯袋中包装，于相对湿度90±4%，温度4±1℃条件下贮藏 。护色保鲜达到15天以上，保鲜效果显著。
该法与纳米锌/ε-聚赖氨酸复合涂膜和气调结合相比，鲜切土豆的储藏期延长了3天。
实施例3：高压氩气和纳米锌/ε-聚赖氨酸复合涂膜结合气调包装延长鲜切土豆保鲜期
将挑选、预冷12h后的新鲜土豆用200μL L − 1的次氯酸钠溶液浸泡2min，接着用无菌水冲洗，室温下放置沥干；然后土豆用不锈钢刀具手工去皮，切成5mm厚的薄片；再将鲜切土豆用100μL L − 1的次氯酸钠溶液浸泡5min，用无菌水清洗三次；最后将鲜切土豆在8 g L − 1柠檬酸，3 g L − 1CaCl 2的护色剂中浸泡15min，然后沥干。取制备好的鲜切土豆迅速转移至氩气压力容器中并密封，排气以产生真空，然后需用氩气冲洗，控制压力120MPa，于4±1℃处理10min。将配制好的纳米锌/ε-聚赖氨酸（浓度分别为1g/L和10 mg/L）复合涂膜液均匀地涂到加压氩气处理后的鲜切土豆表面，然后放到通风橱内吹干。涂膜处理后的鲜切土豆置于充入4±1%O 2，2±1%CO 2，94±1%N 2的尼龙/聚乙烯袋中包装，于相对湿度90±4%，温度4±1℃条件下贮藏 。护色保鲜达到15天以上，保鲜效果显著。该法与高压氩气和纳米锌/ε-聚赖氨酸复合涂膜结合相比，鲜切土豆的储藏期延长了3天。

Claims (10)

  1. 加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，其特征在于，具体步骤为：
    （1）挑选、预冷：挑选收获3小时以内、大小一致、没有缺陷的土豆，置于温度为4±1℃的真空预冷室中预冷10~12h；
    （2）制备鲜切土豆：将挑选预冷后的土豆进行清洗、去皮、切分、杀菌、护色、沥干，制成鲜切土豆；
    （3）加压氩气处理：将鲜切土豆迅速转移至氩气体压力容器中，控制压力和加压时间，于4±1℃处理；
    （4）涂膜处理；将配制好的纳米锌/ε-聚赖氨酸复合涂膜液均匀地涂到鲜切土豆表面，然后放到通风橱内吹干；
    （5）气调包装贮藏：取涂膜处理后的鲜切土豆，置于充入4±1%O 2，2±1%CO 2，94±1%N 2的尼龙/聚乙烯袋中包装，并于相对湿度90±4%，温度4±1℃条件下贮藏。
  2. 根据权利要求1所述的加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，其特征在于，所述步骤（2）具体过程为：将挑选预冷的新鲜土豆用200μL L −1的次氯酸钠溶液浸泡2min，接着用无菌水冲洗，室温下放置沥干；然后土豆用不锈钢刀具手工去皮，切成片；再将鲜切土豆用100μL L −1的次氯酸钠溶液浸泡5min，用无菌水清洗三次；最后将鲜切土豆在8 g L −1柠檬酸，3 g L −1CaCl 2的护色剂中浸泡15min，然后沥干。
  3. 根据权利要求1或2所述的加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，其特征在于，所述步骤（3）具体过程为：用200μL L −1次氯酸钠溶液对加压容器消毒；将鲜切土豆放入加压容器中并密封，排气以产生真空，然后于4±1℃下用氩气冲洗处理1h；达到工作压力需要的时间约为60-80秒，减压需要10秒。
  4. 根据权利要求1或2所述的加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，其特征在于，所述步骤（3）中控制压力和加压时间为：低压：2~6MPa，60min；中压：10~30MPa，30min；高压：100~130MPa，10min。
  5. 根据权利要求3所述的加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，其特征在于，所述步骤（3）中控制压力和加压时间为：低压：2~6MPa，60min；中压：10~30MPa，30min；高压：100~130MPa，10min。
  6. 根据权利要求1、2或5所述的加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，其特征在于，所述步骤（4）具体过程为：将脱乙酰度为90%壳聚糖按照5g:0.3L的比例添加到1%的醋酸溶液中，60℃搅拌6h，然后将40-60nm纳米锌和ε-聚赖氨酸粉末添加到壳聚糖乙酸溶液中，磁力搅拌器搅拌1h；40-60nm纳米锌与ε-聚赖氨酸粉末的添加量分别为0.6~1g/L、10~20 mg/L。
  7. 根据权利要求3所述的加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，其特征在于，所述步骤（4）具体过程为：将脱乙酰度为90%壳聚糖按照5g：0.3L的比例添加到1%的醋酸溶液中，60℃搅拌6h，然后将40-60nm纳米锌和ε-聚赖氨酸粉末添加到壳聚糖乙酸溶液中，磁力搅拌器搅拌1h；40-60nm纳米锌与ε-聚赖氨酸粉末的添加量分别为0.6~1g/L、10~20 mg/L。
  8. 根据权利要求4所述的加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，其特征在于，所述步骤（4）具体过程为：将脱乙酰度为90%壳聚糖按照5g:0.3L的比例添加到1%的醋酸溶液中，60℃搅拌6h，然后将40-60nm纳米锌和ε-聚赖氨酸粉末添加到壳聚糖乙酸溶液中，磁力搅拌器搅拌1h；40-60nm纳米锌与ε-聚赖氨酸粉末的添加量分别为0.6~1g/L、10~20 mg/L。
  9. 根据权利要求1、2、5、7或8所述的加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，其特征在于，所述步骤（5）气调包装贮藏期间，需定期检查，将异常鲜切土豆及时清理以免污染其它鲜切土豆；所述的尼龙/聚乙烯包装袋规格：长×宽×厚为200 mm×150 mm×0.05mm；尼龙/聚乙烯包装袋在25℃和90%相对湿度下对水蒸气，氧气和二氧化碳的渗透率为22.1 g mm m −2 d −1 atm −1，0.024 mL m −2 d −1 atm −1和0.121 mL m −2 d −1 atm −1。
  10. 根据权利要求6所述的加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法，其特征在于，所述步骤（5）气调包装贮藏期间，需定期检查，将异常鲜切土豆及时清理以免污染其它鲜切土豆；所述的尼龙/聚乙烯包装袋规格：长×宽×厚为200 mm×150 mm×0.05mm；尼龙/聚乙烯包装袋在25℃和90%相对湿度下对水蒸气，氧气和二氧化碳的渗透率为22.1 g mm m −2 d −1 atm −1，0.024 mL m −2 d −1 atm −1和0.121 mL m −2 d −1 atm −1。
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