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Hardness improving soaking agent and soaking treatment method for fresh-cut potatoes

A fresh-cut potato, soaking treatment technology, applied in the directions of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of poor texture characteristics of fresh-cut potatoes, and achieve the effect of improving texture characteristics and increasing hardness

Inactive Publication Date: 2019-08-02
ZUNYI NORMAL COLLEGE
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0005] In view of this, the object of the present invention is to provide a soaking agent and soaking treatment method for improving the hardness of fresh-cut potatoes, which can improve the hardness of fresh-cut potatoes after cooking, and solve the problem that the texture properties of fresh-cut potatoes deteriorate after cooking

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  • Hardness improving soaking agent and soaking treatment method for fresh-cut potatoes
  • Hardness improving soaking agent and soaking treatment method for fresh-cut potatoes
  • Hardness improving soaking agent and soaking treatment method for fresh-cut potatoes

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Embodiment Construction

[0027] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments, so that those skilled in the art can better understand the present invention and implement it, but the examples given are not intended to limit the present invention.

[0028] The inventors of the present invention have found through research that co-treatment of potatoes with acid and calcium salts can well improve the texture characteristics of potatoes, and can improve the hardness of fresh-cut potatoes after cooking. The mechanism is as follows: figure 1 Shown: Through the analysis of cell wall components and the determination of pectin-related enzyme activities, the texture of potatoes softened after heating is mainly due to the dissolution of pectin (increased content of galacturonic acid and reduced molecular weight of pectin) and pectin Increased enzyme activity. The mechanism of co-treatment of acid and calcium to increase the firmness o...

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Abstract

The invention discloses a hardness improving soaking agent and a soaking treatment method for fresh-cut potatoes. The soaking agent comprises an aqueous solution of an acid and a calcium salt. The inventors of the invention find that the synergistic treatment of potatoes with acid and calcium salt can improve the texture properties of the potatoes, improve the hardness of the fresh-cut potatoes after cooking; the mechanism is studied. By the experiments, types of the acid and calcium salt, and the best process formula are obtained, the problem of poor texture properties of the fresh-cut potatoes after cooking is solved, and a pre-treatment scheme is provided for the processing, storage and preservation of flavored instant potato chips.

Description

technical field [0001] The invention belongs to the technical field of food industry, and in particular relates to a soaking agent for improving the hardness of fresh-cut potatoes and a soaking treatment method. Background technique [0002] Potatoes, also known as potatoes, artichokes, ground eggs, etc., are high-protein, high-starch, low-calorie foods, rich in various vitamins and mineral elements, and have high nutritional value and therapeutic health effects. my country is a big potato producing country with considerable annual output, but insufficient consumption. [0003] At present, more than half of our country's potatoes are used for fresh food, and the intensive processing is only about 10% of the annual output. The processed products mainly include starch and potato chips. The added value is low, so it is of great significance to study the deep processing of potatoes. Processing potatoes into ready-to-eat fresh-cut potatoes with different flavors can not only re...

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Application Information

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IPC IPC(8): A23B7/157A23B7/154
CPCA23B7/157A23B7/154
Inventor 刘嘉高智席雷尊国邓崇阳王梅王思捷董楠吕都
Owner ZUNYI NORMAL COLLEGE
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