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Method for controlling brown stains of fresh-cut solanum tuberosum

A technology for fresh-cut potatoes and potatoes, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc. It can solve the problems of difficult control of heat treatment time, change of taste of fresh-cut products, and influence on consumers' choice and consumption, etc., so as to achieve easy industrialization Operation and promotion, the effect of simple steps

Pending Publication Date: 2019-03-08
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the processing methods are usually carried out after the potatoes are freshly cut. The heat treatment time is difficult to control, consumes a lot of energy, and easily causes the loss of nutrients. ; The effect of physical methods such as ultrasonic and ultraviolet rays is unstable repeatedly; the chemical method involves cumbersome operation of dipping in browning inhibitor solution, low food safety and easy to cause changes in the taste of fresh-cut products, affecting consumers' choice and consumption; natural Compared with others, plant extracts are safe to eat, but the extraction process is cumbersome, and it is difficult to be widely used in the processing of fresh-cut potato products

Method used

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  • Method for controlling brown stains of fresh-cut solanum tuberosum
  • Method for controlling brown stains of fresh-cut solanum tuberosum
  • Method for controlling brown stains of fresh-cut solanum tuberosum

Examples

Experimental program
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Effect test

Embodiment 1

[0064] (1) Soaking treatment of potatoes in proline solutions with different concentrations: Soak potatoes in proline aqueous solutions with different concentrations (0, 30, 60, 90mmol / L) at a solution temperature of 20°C for 1 hour. Wherein 0mmol / L proline aqueous solution is clear water control group.

[0065] (2) Potato fresh-cut processing: The processed potatoes are peeled, sterilized, cut into slices (3-5mm thick), drained, and then put into polyethylene bags, and the bag mouth is folded. Store in a refrigerator at 3-5°C.

[0066] (3) Treatment of the control group: without any soaking treatment, the potatoes of the same variety and batch were peeled, sterilized, cut into slices (3-5mm thick), drained, and then put into polyethylene bags with the mouth folded. Store in a refrigerator at 3-5°C.

[0067] (4) Browning inhibitory effect: After fresh-cut potatoes were stored in a cold storage at 3-5°C for 4 days, the browning inhibitory effects of different concentrations o...

Embodiment 2

[0069] (1) Soaking treatment of potatoes in proline solutions with different concentrations: Soak potatoes in proline aqueous solutions with different concentrations (0, 100, 110, 120 mmol / L) at a solution temperature of 20°C for 1 hour. Wherein 0mmol / L proline aqueous solution is clear water control group.

[0070] (2) Potato fresh-cut processing: The processed potatoes are peeled, sterilized, cut into slices (3-5mm thick), drained, and then put into polyethylene bags, and the bag mouth is folded. Store in a refrigerator at 3-5°C.

[0071] (3) Treatment of the control group: the same batch of potatoes of the same variety were not subjected to any soaking treatment. Peeled, sterilized, cut into pieces (3-5mm thick), drained, and then put into a polyethylene bag with the mouth folded. Store in a refrigerator at 3-5°C.

[0072] (4) Browning inhibitory effect: After fresh-cut potatoes were stored in a cold storage at 3-5°C for 4 days, the browning inhibitory effects of differe...

Embodiment 3

[0074] (1) Soaking treatment of potato proline solution at different temperatures: Soak potatoes in 90mmol / L proline aqueous solution, the solution temperature is 15°C, 20°C, 25°C, 30°C, 35°C, 40°C , Soak for 1h.

[0075] (2) Potato fresh-cut processing: The processed potatoes are peeled, sterilized, cut into slices (3-5mm thick), drained, and then put into polyethylene bags, and the bag mouth is folded. Store in a refrigerator at 3-5°C.

[0076] (3) Clean water control group: soak potatoes of the same variety and batch in clean water at 15°C, 20°C, 25°C, 30°C, 35°C, and 40°C for 1 hour. Peeled, sterilized, cut into pieces (3-5mm thick), drained, and then put into a polyethylene bag with the mouth folded. Store in a refrigerator at 3-5°C.

[0077] (4) Browning inhibitory effect: After fresh-cut potatoes were stored in a cold storage at 3-5°C for 4 days, 90mmol / L proline at 15°C, 20°C, 25°C, 30°C, 35°C, and 40°C respectively The effect of soaking treatment on the browning d...

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Abstract

The invention discloses a method for controlling brown stains of fresh-cut solanum tuberosum. The method comprises the following steps of soaking solanum tuberosum in a proline aqueous solution havingoptimal temperature for a certain time, then performing cleaning, peeling, disinfecting, cutting and draining according to a production technology of fresh-cut solanum tuberosum, performing packaging, and performing low-temperature storage. According to the method disclosed by the invention, the concentration of the proline aqueous solution is 30-120mmol / L, the treatment temperature is 20-35 DEGC and the time is 0.5-4h. The solanum tuberosum can be solanum tuberosum just gathered or solanum tuberosum frozen and stored for a certain time. The method has the characteristics that the effects are good, brown stains of the solanum tuberosum after fresh cutting of the solanum tuberosum can be effectively delayed, the solanum tuberosum is safe, chemical additives are not used, the method is simple and easy to operate and popularize, the method is suitable for large-scale production and use, and the cost is low.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of agricultural products, in particular to a method for controlling the browning of fresh-cut potatoes. Background technique [0002] Potato (Solanum tuberosum L.) is the fourth largest food crop in the world after corn, wheat, and rice. The United Nations once passed a resolution to define potato as the "future food" of the earth. In 2015, the Ministry of Agriculture held the "Potato Staple Food Strategy Conference". my country has developed potatoes as a national strategic industry. Potato staple food plays an important role in solving food security, adjusting the nutritional structure of residents, and environmental protection. However, in my country, the process of turning potatoes into a staple food is faced with many constraints. The consumption demand for potatoes as a staple food is insufficient. Factors such as the low planting area of ​​poisonous potatoes and the shortage of specia...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23L5/41
CPCA23B7/154A23L5/41A23V2002/00
Inventor 刘佩刘汝凤王红颖王庆国马玉荣彭勇石晶盈
Owner SHANDONG AGRICULTURAL UNIVERSITY
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