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Color-protecting and fresh-keeping method for fresh-cut potatoes

A fresh-keeping method and tuber technology, which is applied in the fields of fruit and vegetable preservation, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc., can solve problems such as safety doubts, achieve no toxicity, reduce pigmentation, and have good effects Effect

Inactive Publication Date: 2013-05-01
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Impregnation of micro-processed fruits and vegetables with color-preserving and fresh-keeping food additives is one of the convenient and large-capacity color-preserving technologies for fruits and vegetables. Generally, the commonly used color-preserving and fresh-keeping bactericide is SO 2 and ClO 2 , color protection and sterilization can be carried out at the same time, SO 2 and ClO 2 The bactericidal and color-protecting effects of the bacterium increase with the increase of the concentration, and the bactericidal and color-protecting effects are obvious, but its safety is questioned by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 100 kg of fresh potatoes, wash with water, peel, cut into 0.5~1.0mm thick slices, put into 100 kg of color preservation solution at 20℃ and soak for 30min, the color preservation solution contains 10mmol / L citric acid , 10 mmol / L ascorbic acid and 0.1 mmol / L ferrous sulfate, then remove the potato chips from the composite color preservation solution, wash them with water, soak them in water, use ultrasonic power 10W, ultrasonic frequency 50kHz, ultrasonic 30min, then The potato chips were taken out and then drained, and processed for 30 minutes under the condition of vacuum degree of -0.01Mpa. After the potato chips were taken out from the vacuum environment, they were immediately immersed in 0.05 mmol / L arbutin solution for 15 minutes. After the potato chips are taken out and drained for 1 min, they are immediately decompressed and packaged, and stored at -4~0℃. The product will not brown when refrigerated for more than 10 days.

Embodiment 2

[0020] Wash 100 kg of stored sweet potatoes with water, peel them, cut them into 0.5-1.0 mm thick slices, and put them into 100 kg of a color-preserving solution at 30°C for 10 minutes. The color-preserving solution contains 50 mmol / L of citric acid. , 1 mmol / L ascorbic acid and 1 mmol / L ferrous sulfate, then remove the potato chips from the composite color-preserving liquid, wash them with water, soak them in water, use ultrasonic power 150W, ultrasonic frequency 10kHz, ultrasonic for 10min, and then The potato chips were taken out and drained, and processed for 10 minutes under the condition of vacuum degree of -0.09Mpa. Immediately after taking the potato chips out of the vacuum environment, they were immersed in 0.3 mmol / L arbutin solution for 5 minutes. After the potato chips are taken out and drained for 3 minutes, they are immediately decompressed and packed, and stored at -4~0℃. The product will not brown when refrigerated for more than 15 days.

Embodiment 3

[0022] Take 100 kg of stored potatoes, wash with water, peel them, cut into 0.5~1.0mm thick slices, put them in 100 kg and soak in 25°C color preservation solution for 20min, the color preservation solution contains 30mmol / L lemon acid, 5 mmol / L ascorbic acid and 0.5 mmol / L ferrous sulfate, then remove the potato chips from the composite color preservation solution, wash them with water, soak them in water, use ultrasonic power 50W, ultrasonic frequency 30kHz, ultrasonic 20min, Then take out the potato chips and drain them, and treat them for 20min under the condition of vacuum degree of -0.06Mpa. Immediately immerse the potato chips in 0.15 mmol / L arbutin solution after being taken out from the vacuum environment, soak for 8min, and finally soak the chips. After the potato chips are taken out and drained for 2 minutes, they are immediately decompressed and packaged and stored at -4~0℃. The product will not brown for more than 13 days during refrigeration.

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Abstract

The invention discloses a color-protecting and fresh-keeping method for fresh-cut potatoes. The method includes selecting fresh or stored potatoes as the raw material, washing cleanly, peeling, cutting into chips with thicknesses of 0.5-1.0mm, adding a composite color-protecting fresh-keeping solution having the same mass with the potato chips, and soaking for 10-30min at 20 DEG C-30 DEG C; then fishing out the potato chips from the composite color-protecting fresh-keeping solution, washing cleanly with water, soaking in water at 10-150w ultrasonic power and 10-50kHz ultrasonic frequency for 10-30min of ultrasonic time; fishing out the potato chips and draining off, processing for 10-30min under the condition of subzero 0.01MPa-subzero 0.09MPa of vacuum degree; and finally taking the potato chips out of the vacuum environment and soaking immediately into an arbutin solution with the concentration of 0.05-0.3mmol / L, soaking for 5-15min, taking the soaked potato chips out and draining for 1-3min, performing decompression packaging immediately, and storing at an environment of subzero 4 DEG C to zero DEGC. The method adopts ultrasonic and vacuum cooperative processing as well as the Chinese herb extract arbutin as the color-protecting fresh-keeping agent to inhibit enzyme and microbial activities, is better in effect compared with the prior art, and ensures that various potato processed products are prevented from brown stain in a cold storage process for more than 10 days.

Description

Technical field [0001] The invention involves a processing technology of processing fruit and vegetable color protection, which specifically involves a fresh -cut potato color protection method. Background technique [0002] With the acceleration of the pace of life, people's awareness of health and environmental protection, convenient, fast, safe, and zero waste fruit and vegetable processing technology has become a development trend of fruit and vegetable processing.Fresh -cut fruits and vegetables are also known as cutting fruits and vegetables, semi -processed fruits and vegetables, etc., which refers to the physical shape of fruits and vegetables, but it can still maintain its fresh state of fruit and vegetable products or fruit and vegetable mixed products for consumers to directly consume or use the catering industry to use it in order to use it in order to use it to use it.Meet the requirements of people's pursuit of fast, natural, and nutrition.Fresh cut fruits and veget...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/04A23B7/015
Inventor 芦晓芳樊玮鑫刘子娇王愈赵晋忠肖雨
Owner SHANXI AGRI UNIV
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