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.