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Browning control method for cut Chinese potato

A control method and yam technology, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of inability to effectively delay the browning of fresh-cut yams, complex methods, and high costs, and achieve easy operation and promotion, simple methods, and low cost effect

Active Publication Date: 2009-01-14
SHANDONG AOWEITE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the browning control technology of fresh-cut yam still has problems such as high cost and complicated methods, and some methods cannot effectively delay the browning of fresh-cut yam. Therefore, people are devoting themselves to the research and development of new technologies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Material selection: Choose high-quality, non-rotten, non-mechanical damage, and uniform thickness of yam as the material.

[0021] 2. Cleaning: Rinse with running water.

[0022] 3. Disinfection: Disinfect with sodium hypochlorite aqueous solution (concentration: 150ppm, low temperature), then rinse with clean water and dry the surface moisture, put it in a clean polyethylene bag, and place it in a cold storage at 2-3°C for later use.

[0023] 4. Cutting: After the yam is peeled, cut it into required specifications (pieces, blocks, segments, etc.) with a stainless steel knife.

[0024] 5. Disinfection: Put the cut yam into sodium hypochlorite aqueous solution (concentration is 50ppm) and soak for disinfection.

[0025] 6. Treatment: put the sliced ​​yams in a closed container, fumigate them with ethanol with a concentration of 150 μL / L for 8 hours, and treat them at a temperature of 2°C.

[0026] 7. Dry: Remove excess moisture from the surface.

[0027] 8. Packagi...

Embodiment 2

[0030] During the treatment, the cut yams were placed in a closed container, fumigated with ethanol with a concentration of 300 μL / L for 5 hours, and the temperature during the treatment was 5°C. The method before and after processing is with embodiment 1. The fresh-cut yam processed and stored by the method keeps the fresh-cut yam fresh for more than 14 days, and maintains a good smell and taste.

Embodiment 3

[0032] During the treatment, the cut yams were placed in a closed container and fumigated with ethanol with a concentration of 450 μL / L for 3 hours, and the temperature during the treatment was 10°C. The method before and after processing is with embodiment 1. The fresh-cut yam processed and stored by the method can keep the fresh-cut yam fresh color for more than 15 days, and maintain good smell and taste.

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PUM

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Abstract

The invention relates to a method for controlling the browning of fresh-cut Chinese yam which is specially used for the control of the browning of fresh-cut vegetables. In the invention, cleaned and cut Chinese yam is suffocated by ethanol and packaged after being treated by integrating ethanol aqueous solution with 4-hexylresorcinol and / or vitamin C (Vc) or integrating ethanol aqueous solution with 4-hexylresorcinol and / or vitamin C salt. The method can obviously delay the browning of fresh-cut Chinese yam, so that the fresh color of the fresh-cut Chinese yam reaches more than 15 days, the operation is convenient and the safety is high.

Description

(1) Technical field [0001] The invention relates to a method for controlling the browning of fresh-cut yams, and belongs to the technical field of fresh-cut vegetable processing and preservation. (2) Background technology [0002] Chinese yam (Dioscoresopposita Thunb) is a medicinal vegetable with the same origin as food and medicine for strengthening the body. It has the effects of strengthening muscles and bones and strengthening the spleen and stomach. It is a high-quality health food and traditional Chinese medicine material. As a high-nutrition food, yam contains a lot of starch and protein, B vitamins, vitamin C, vitamin E, glucose, crude protein amino acids, bile base, etc. Among them, yam soap, an important nutritional ingredient, has the effect of nourishing yin and nourishing yang, and enhancing metabolism; while the mucous quality and digestive enzymes of polysaccharide protein components contained in fresh tubers can prevent cardiovascular fat deposition and help...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 王庆国徐莉张兵兵范文广
Owner SHANDONG AOWEITE BIOTECH CO LTD
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