Fresh-keeping method of fresh cut taro

A fresh-keeping method and taro technology are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and fruit/vegetable preservation by freezing/refrigeration, which can solve the problems of short fresh-cutting taro, influence on eating, and heavy sulfur taste, etc., and achieve fresh-keeping time. Long, easy to eat, prevent enzymatic browning and spoilage

Inactive Publication Date: 2009-08-05
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after soaking, the sulfur smell is very strong, and the sulfur smell needs to be removed, otherwise it will affect the consumption
But present fresh-keeping method is also shorter to the fresh-keeping time of fresh-cut taro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for keeping fresh-cut taro. After washing the taro head, peel it and cut into taro pieces with a thickness of about 5mm, a width of about 4cm, and a length of 8cm. The taro pieces are immediately immersed in phytic acid containing 1.5% by weight. , L-cys with a concentration of 0.4% by weight, calcium lactate with a concentration of 0.4% by weight, and sodium chloride with a concentration of 0.1% by weight, immersed in an acidic solution with a pH of not higher than 4.5 for 20 minutes , Take out the taro block soaked in the acid solution, immediately or drain for 2 to 5 minutes, and immerse it in sodium alginate with a concentration of 0.15% by weight and phytic acid with a concentration of 2.0% by weight. The coating solution composed of citric acid with a concentration of 1.2% and ascorbic acid with a concentration of 0.2% by weight is soaked for 20 minutes. At this time, a protective film is formed on the surface of the taro block. After taking it out, drain it ...

Embodiment 2

[0024] It is basically the same as Example 1, except that the sodium alginate with a concentration of 0.15% by weight in the coating solution is replaced by chitosan with a concentration of 0.7% by weight, and the concentration of ascorbic acid is 0.1% by weight.

[0025] The acidic solution in the above embodiment may also contain phytic acid with a concentration of 1.5 to 2.5% by weight.

[0026] In the above embodiments, the coating solution may also contain sodium alginate with a concentration of 0.1 to 0.2% by weight or chitosan with a concentration of 0.5 to 0.7% by weight.

[0027] In the above embodiments, the vacuum packaging can also be packaged with fresh-keeping gas, deoxygenated fresh-keeping liquid or dehydro-deoxygenated fresh-keeping liquid. The deoxygenated fresh-keeping liquid and dehydrogenated fresh-keeping liquid are provided by Zhejiang Xinchang Qunxing Industrial Co., Ltd.

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PUM

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Abstract

The invention discloses a method for keeping the freshness of fresh-cut taro. The method comprises the following steps that: taro is peeled and then cut into taro lumps; the taro lumps are soaked in an acid solution which contains 1.5 to 2.5 percent phytic acid and has the pH value not higher than 4.5, and then are coated with a coating solution which contains 0.1 to 0.2 percent sodium alginate or 0.5 to 0.7 percent chitosan; and the taro lumps are hermetically packaged and stored at a temperature below 4 DEG C. The method inhibits the enzymic activity of the fresh-cut taro and bacterial reproduction, prevents and reduces enzymatic browning and deterioration, avoids the damage of high salt or high sulfur in the prior art to the texture and flavor of the fresh-cut taro, keeps the original color and flavor of the fresh-cut taro, can keep the freshness of the fresh-cut taro for more than one month, and ensures that the fresh-cut taro to be eaten is rinsed with clear water and then can be utilized without desalination or desulphurization. Therefore, the method for keeping the freshness of fresh-cut taro has the advantages of ensuring long freshness-keeping time and high freshness, keeping the original color and flavor and providing convenience for eating.

Description

Technical field [0001] The invention relates to fresh-cut fruits and vegetables, in particular to a method for preserving fresh-cut taro. Background technique [0002] Fresh-cut fruits and vegetables are welcomed by consumers because of their good flavor, fresh and natural nutritional qualities. Although fruits and vegetables are still living organisms after being cut, their physiological characteristics have been greatly changed due to the cutting, and many new problems have also arisen. For example, the mechanical damage caused by the cutting leads to a series of physiological and biochemical reactions in the fruits and vegetables; A large number of cut surfaces are easily infected by microorganisms; cutting damages the integrity of the cell structure and causes juice loss; especially when the cut surfaces are exposed to the air, phenolic substances are oxidized and browned. [0003] Taro (taro) is a perennial herb, belonging to the genus Araceae. Taro is not only good in taste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/04
Inventor 王鸿飞贺一君李和生董明敏戎群洁
Owner NINGBO UNIV
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