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Preservation method for fresh-cut common yam rhizomes

A fresh-keeping method and yam technology are applied in the directions of fruit and vegetable fresh-keeping, food preservation, protection of fruits/vegetables with a coating protective layer, etc., which can solve the problems of inability to meet market demands and quality degradation, and achieve the reduction of polyphenol oxidase activity, The effect of reducing enzyme activity and prolonging shelf life

Active Publication Date: 2016-05-11
湖北军梦生态农业发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the growth and reproduction of microorganisms and the action of enzymes, the quality of fresh-cut yams has declined and cannot meet market demand

Method used

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  • Preservation method for fresh-cut common yam rhizomes
  • Preservation method for fresh-cut common yam rhizomes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of fresh-keeping method of fresh-cut yam, concrete steps are as follows:

[0025] (1) Select yams without trauma and rot, wash with water to remove sediment and impurities, and then peel them;

[0026] (2) Soak the peeled yam in the emulsified film-coated compound solution for 35 minutes, wherein the mass ratio of fresh-cut yam to the film-coated compound solution is 1:2; the emulsified film-coated compound solution contains 6% oregano essential oil, 6% % peppermint essential oil, 4% litsea cubeba essential oil; preparation of emulsified coating compound solution: get oregano essential oil, peppermint essential oil, and litsea cubeba essential oil in a beaker, add 1% Tween, and stir continuously at 80 ° C. Obtained by fully dissolving the essential oil, cooling to room temperature and constant volume;

[0027] (3) the yam soaked in step (2) is cut into pieces with a stainless steel knife;

[0028] (4) Soak the blocky yam in the color-protecting coating solution...

Embodiment 2

[0033] A kind of fresh-keeping method of fresh-cut yam, concrete steps are as follows:

[0034] (1) Select yams without trauma and rot, wash with water to remove sediment and impurities, and then peel them;

[0035] (2) Put the peeled yam into the emulsified film-coated compound solution and soak for 25 minutes, wherein the mass ratio of fresh-cut yam to the film-coated compound solution is 1:3; the emulsified film-coated compound solution contains 2% oregano essential oil, 2% %peppermint essential oil, 6% litsea cubeba essential oil; preparation of emulsified coating compound solution: take oregano essential oil, peppermint essential oil, and litsea cubeba essential oil in a beaker, add 0.5% Tween, and stir continuously at 75°C. Obtained by fully dissolving the essential oil, cooling to room temperature and constant volume;

[0036] (3) the yam soaked in step (3) is sliced ​​with a stainless steel knife;

[0037] (4) Soak the blocky yam in the color-protecting coating solut...

Embodiment 3

[0042] A kind of fresh-keeping method of fresh-cut yam, concrete steps are as follows:

[0043] Select yams without trauma and rot, wash with water to remove sediment and impurities, and then peel them;

[0044](2) Put the peeled yam into the emulsified film-coated compound solution and soak for 45min, wherein the mass ratio of fresh-cut yam and film-coated compound solution is 1:1; the emulsified film-coated compound solution contains 4% oregano essential oil, 4% % peppermint essential oil, 2% litsea cubeba essential oil; the preparation of emulsified film-coating compound solution: get oregano essential oil, peppermint essential oil, and litsea cubeba essential oil in a beaker, add 1.5% Tween, and stir continuously at 85 ° C. Obtained by fully dissolving the essential oil, cooling to room temperature and constant volume;

[0045] (3) the yam soaked in step (3) is cut into pieces with a stainless steel knife;

[0046] (4) Soak the blocky yam in the color-protecting coating ...

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Abstract

The invention relates to a preservation method for fresh-cut common yam rhizomes. The preservation method includes the following specific steps that 1, the common yam rhizomes without traumas or rot are selected, flushed with water for silt and impurity removal, and then peeled; 2, the peeled common yam rhizomes are immersed in an emulsified coating compound solution for 25-45 min, wherein the emulsified coating compound solution is prepared from, by mass, 2%-6% of majoram essential oil, 2%-6% of mint essential oil and 2%-6% of litsea cubeba essential oil; 3, the common yam rhizomes obtained after immersion in the step 2 are diced or sliced through a stainless steel knife; 4, the blocky or flaky common yam rhizomes are immersed in a color-protecting coating solution for 20-60 min; 6, the vacuum-packed common yam rhizomes are subjected to electron beam irradiation treatment; 7, the common yam rhizomes are refrigerated at the temperature of 0-4 DEG C. The preservation method is used for preserving the fresh-cut common yam rhizomes, loss of nutrient substances of the common yam rhizomes can be reduced, growth of microorganisms can be effectively restrained, enzymatic activity can be reduced, and brown stains can be controlled; the color and flavor of the common yam rhizomes are well kept, eating is convenient, rich nutrients are obtained, preservation is easy, and the storage life can be prolonged to 35 days or above when the common yam rhizomes are stored at the temperature of 0-4 DEG C.

Description

technical field [0001] The invention belongs to the field of fresh-keeping yams, and in particular relates to a fresh-keeping method for fresh-cut yams. Background technique [0002] Yam is the tuber of the perennial root plant Dioscorea in the family Dioscoreaceae. Yam contains starch, glycoprotein, polyphenol oxidase, ergoziol, mannan, allantoin, dopamine, yam base, phytic acid, amino acid and other ingredients, and also contains iodine, magnesium, zinc, phosphorus, calcium and other ingredients. Inorganic elements. Yam is one of the traditional medicinal and edible foods in my country. It has the functions of strengthening the spleen and stomach, nourishing the lungs and relieving cough, nourishing the kidney and nourishing essence, etc. It has pharmacological effects such as enhancing the body's immune function, lowering blood sugar and blood lipids, and anti-aging. Yam is widely planted in my country, but the harvest season of yam is concentrated, it is easy to mold a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16A23B7/015A23L5/41
Inventor 乔宇范凯廖李陈学玲汪兰吴文锦丁安子史德芳范秀芝王俊梅新
Owner 湖北军梦生态农业发展股份有限公司
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