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Novel method for inhibiting browning of fresh-cut potatoes

A technology of fresh-cut potatoes and a new method, which is applied in the functions of food ingredients, food ingredients as antimicrobial preservation, food science, etc., can solve the cumbersome preparation process of browning inhibitory liquid, low food safety of chemical additives, and unfavorable industrialization Production and other issues, to achieve the effect of being suitable for large-scale production and processing, easy to factory operation and promotion, and maintaining color

Inactive Publication Date: 2017-10-24
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method has the problems of cumbersome preparation process of browning inhibitory solution, complex operation, and low edible safety of chemical additives.
Chinese patent CN102349575A discloses a packaging technology for preventing the browning of fresh-cut potatoes, including three processing steps of surface anti-inflammation, nutritional supplementation and modified atmosphere packaging. The packaging is in a composite packaging film bag containing 20% ​​O 2 , 30%CO 2 , 50%N 2 Modified atmosphere packaging is completed under gas conditions. Using this technology, the shelf life can reach 18 days at 5-20°C, but there are many operating steps, which is not conducive to factory production, and the packaging cost is high.
This method is simple to operate and has high safety, but it takes a long time to process and there may be problems with potato germination

Method used

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  • Novel method for inhibiting browning of fresh-cut potatoes
  • Novel method for inhibiting browning of fresh-cut potatoes
  • Novel method for inhibiting browning of fresh-cut potatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Potato pre-injury and placement treatment: Cut off the skin with a width of 1-2 cm, a length of 3-4 cm, and a thickness of 1-2 mm at both longitudinal ends of the potato, and then place the pre-damaged potatoes in an environment at a temperature of 2 ° C. Leave for 72 hours.

[0045](2) Potato fresh-cut processing: the pre-damaged potatoes are sterilized, peeled, cut into slices (3-5 mm thick), drained, and then put into polyethylene bags, and the bag mouth is folded. Store in a refrigerator at 3-5°C.

[0046] (3) Control group treatment: the same batch of potatoes of the same variety were placed in an environment with a temperature of 2°C for 72 hours. Sterilized, peeled, cut into slices (3-5mm thick), drained, and then put into polyethylene bags with folded mouth. Store in a refrigerator at 3-5°C.

[0047] (4) Inhibitory effect on browning: after storage in a cold storage at 3-5° C. for 3 days, the inhibitory effect on browning of fresh-cut potatoes by pre-inju...

Embodiment 2

[0051] (1) Potato pre-injury and placement treatment: cut off the skin with a width of 1-2 cm, a length of 3-4 cm, and a thickness of 1-2 mm at both longitudinal ends of the potato, and then place the pre-damaged potatoes in an environment at a temperature of 5 ° C. Leave for 36 hours.

[0052] (2) Potato fresh-cut processing: the pre-damaged potatoes are sterilized, peeled, cut into slices (3-5 mm thick), drained, and then put into polyethylene bags, and the bag mouth is folded. Store in a refrigerator at 3-5°C.

[0053] (3) Treatment of the control group: the same batch of potatoes of the same variety were placed in an environment with a temperature of 5°C for 36 hours. Sterilized, peeled, cut into slices (3-5mm thick), drained, and then put into polyethylene bags with folded mouth. Store in a refrigerator at 3-5°C.

[0054] (4) Inhibitory effect on browning: after storage in a cold storage at 3-5° C. for 5 days, the inhibitory effect on browning of fresh-cut potatoes by ...

Embodiment 3

[0058] (1) Potato pre-injury and placement treatment: Cut off the skin with a width of 1-2 cm, a length of 3-4 cm, and a thickness of 1-2 mm at both longitudinal ends of the potato, and then place the pre-damaged potatoes in an environment at a temperature of 20 ° C. Leave for 18 hours.

[0059] (2) Potato fresh-cut processing: the pre-damaged potatoes are sterilized, peeled, cut into slices (3-5 mm thick), drained, and then put into polyethylene bags, and the bag mouth is folded. Store in a refrigerator at 3-5°C.

[0060] (3) Treatment of the control group: the same batch of potatoes of the same variety were placed in an environment with a temperature of 20°C for 18 hours. Sterilized, peeled, cut into slices (3-5mm thick), drained, and then put into polyethylene bags with folded mouth. Store in a refrigerator at 3-5°C.

[0061] (4) Inhibitory effect on browning: after storage in a cold storage at 3-5° C. for 8 days, the inhibitory effect on browning of fresh-cut potatoes b...

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Abstract

The invention relates to a novel method for inhibiting browning of fresh-cut potatoes. The method comprises the steps of carrying out pre-damage treatment on potatoes, standing at a certain temperature for a certain period of time; peeling, cutting and draining according to a production process of the fresh-cut potatoes; carrying out packaging and low-temperature storage. The damage area is 0.25-8cm<2>, the treatment temperature is 2-30 DEG C and the time is 3-72h. According to the novel method, the loss mode can be cutting, bruising, a thermal damage, an X-ray damage or other damage modes; and the potatoes can be freshly harvested potatoes or potatoes stored for a certain period of time. The novel method has a good effect, is capable of effectively delaying browning of the fresh-cut potatoes, and is safe, environment-friendly, simple, easy to operate and popularize, suitable for massive production and low in cost.

Description

(1) Technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, in particular to a new method for inhibiting the browning of fresh-cut potatoes. (2) Background technology [0002] Potatoes are rich and comprehensive in nutrition, containing protein, fat, sugar, crude fiber, ash and various vitamins. Fresh-cut fruit and vegetable products are fresh fruit and vegetable products that are 100% fresh and can be eaten directly after trimming, peeling, and cutting. The processed fresh-cut fruits and vegetables are clean and hygienic, reduce pesticide residues, and achieve the purpose of eating or using (such as cooking), and are a new type of fruit and vegetable products for catering or direct cooking by consumers. Fresh-cut potatoes have good application prospects at home and abroad, but there are various problems in cut potatoes, such as browning, dehydration, rot, etc., among which browning is the main problem affecting its qua...

Claims

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Application Information

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IPC IPC(8): A23L19/12A23L3/00
CPCA23L3/00A23L19/12A23V2002/00A23V2200/048A23V2200/10
Inventor 王庆国马玉荣刘博文刘佩
Owner SHANDONG AGRICULTURAL UNIVERSITY
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