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Color protection fresh keeping method of fresh cut tuber

A fresh-keeping method and potato technology, which are applied in the directions of fruit and vegetable fresh-keeping, food preservation, heating and preservation of fruits/vegetables, etc., can solve problems such as reducing browning intensity, and achieve the effects of normal taste, wide application range and low cost.

Inactive Publication Date: 2009-09-02
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the content of total sugar in sweet potato can be increased, its browning intensity will be reduced to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 100g of sweet potatoes with a storage period of 4 months—Beijing 553 (with a reducing sugar content of 1.42% in the freshly harvested period) were selected as raw materials. Add a volume of 2L of composite color-protecting solution (composite color-protecting solution is a mixed solution of 0.5% citric acid solution, 0.08% ascorbic acid solution, 8% calcium chloride solution and 1.5% salt solution) for 40 minutes, and remove the potato chips. Put it in hot water at 90°C for 20 seconds, then immerse it in a white sugar solution with a mass concentration of 10%, and keep it in a slightly boiling state for 2 minutes. Then the potato chips were taken out and the sugar solution was drained, vacuum-packed and refrigerated at 0°C for more than 10 days without browning.

Embodiment 2

[0028] Select 100g of fresh sweet potato—Yishu 138 (with a reducing sugar content of 3.56%) as the raw material, cut it into 0.5mm thick circular slices after cleaning, removing mud and sand, and peel it, and quickly put it into a 2L compound color-protecting solution (compound color protection solution is a mixed solution of 1.5% citric acid solution, 0.2% ascorbic acid solution, 0.5% calcium chloride solution and 2.8% salt solution) for 20 minutes, remove the potato chips and put them in 75°C hot water After blanching for 1 minute, immerse in a white granulated sugar solution with a mass concentration of 30%, and keep in a slightly boiling state for 30 seconds. Then the potato chips were taken out and the sugar solution was drained, vacuum-packed and refrigerated at 0°C for more than 10 days without browning.

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PUM

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Abstract

The invention discloses a color protection fresh keeping method of fresh cut tubers, which belongs to the technical field of fruit and vegetable fresh keeping. After being peeled, sliced, soaked by color protecting liquid, blanched, soaked by sugar, drained and packed, sampled fresh or stored tuber raw materials are refrigerated without suffering from browning reaction. The invention is easy to operate, has short period and can be widely used for keeping fresh cut vegetable fresh, such as potatoes, sweet potatoes, yams, and the like which are prone to browning reaction and provides a new thought for increasing the edible safety of clean tuber vegetables and extending the shelf life of products.

Description

technical field [0001] The invention relates to a color-protecting and fresh-keeping method for fresh-cut potatoes, belonging to the technical field of fruit and vegetable preservation. technical background [0002] Fresh-cut vegetables, also known as cut vegetables, lightly processed vegetables or semi-processed vegetables, refer to fresh vegetables that are processed for consumption after being graded, trimmed, cleaned, peeled and cored, hair-cut, color-protected, weighed, packaged, etc. A new type of processed product for immediate consumption or catering. [0003] Potatoes such as sweet potatoes and potatoes have always been the staple food in western countries because of their comprehensive nutrition, strong adaptability, high yield, and suitable processing. With the acceleration of the pace of life, the interpenetration of Chinese and Western cultures and the change of dietary structure, fresh-cut sweet potatoes are becoming more and more popular among Chinese people ...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/08A23B7/153A23B7/005A23B7/04A23L1/272A23L5/41
Inventor 薛文通段欣张惠
Owner CHINA AGRI UNIV
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