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Method for effectively controlling respiration intensity and browning of fresh-cut Chinese yam

A technology of respiration intensity and browning, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, etc., can solve the problems of poor food safety compliance and high cost, and achieve easy operation and promotion, low cost, and improved food safety. sexual effect

Inactive Publication Date: 2012-02-08
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods use chemical preservatives or food additives to inhibit the browning of fresh-cut yam. Although they have certain effects, they all have the problems of high cost and food safety that cannot meet the needs of contemporary consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Material selection: choose fresh yam with uniform thickness, no mechanical damage, and no disease as the material;

[0016] (2) Cleaning: washing with running water;

[0017] (3) Disinfection: disinfection with 200 mg / L chlorine dioxide solution;

[0018] (4) Treatment: Put the sterilized Chinese yam in hot water at a temperature of 35°C for 20 minutes;

[0019] (5) Cooling: After heat treatment, put it into cold water and cool it down to 8°C;

[0020] (6) Peeling and cutting: Use a sharp stainless steel knife to manually peel the yam, and then cut the Chinese yam into required specifications (slices, blocks, segments, etc.);

[0021] (7) Soaking in water: Soak in water for 10 minutes;

[0022] (8) Remove surface moisture: put yam into a pre-sterilized food-grade special bag, put it in a sterilized centrifugal dehydrator for centrifugal dehydration, so that there is no obvious moisture on the surface of yam.

[0023] (9) Packing and refrigerating or selling in c...

Embodiment 2

[0026] During the heat treatment, Chinese yam was placed in hot water at a temperature of 35°C for 30 min, and then cooled to 2°C. Peel, cut into pieces, and soak in water for 12 minutes. The method before and after processing is with embodiment 1. The fresh-cut Chinese yam processed and stored by the method was stored for 10 days, and the color, smell, taste and texture remained good.

Embodiment 3

[0028] During the heat treatment, Chinese yam was placed in hot water at a temperature of 40°C for 35 minutes, and then cooled to 4°C. Peel, cut into pieces, and soak in water for 8 minutes. The method before and after processing is with embodiment 1. The fresh-cut yam processed and stored by the method was stored for 12 days, and the color, smell, taste and texture remained good.

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PUM

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Abstract

The invention provides a method for effectively controlling respiration intensity and browning of fresh-cut Chinese yam, which comprises the steps of: picking up, cleaning and sterilizing Chinese yam, treating the Chinese yam in hot water with the temperature of 35 to 50 DEG C for 20 to 40 minutes, rapidly cooling, peeling and slicing, soaking the cut Chinese yam in clean water for 8 to 15 minutes, afterwards, removing surface moisture, and then packaging, refrigerating, or marketing and selling. The heat treatment prior to fresh-cutting of Chinese yam can inhibit the respiration intensity thereof obviously and control surface browning thereof effectively so that the fresh-cut Chinese yam keeps fresh in color for a long time, thus, the method adopted is good in effect and high in safety.

Description

technical field [0001] The invention relates to a method for effectively controlling the respiration intensity and browning of fresh-cut yam, and belongs to the technical field of fresh-cut vegetable processing and preservation. Background technique [0002] Huaishan ( Dioscorea opposita Thunb) formerly known as yam, also known as yam, yam, yam, jade, etc. As a vegetable with the same origin as medicine and food for strengthening the body, it has the effects of lowering blood sugar, lowering blood fat, anti-tumor, anti-aging, strengthening muscles and bones, and strengthening the spleen and stomach. It is a high-quality health food and traditional Chinese medicine material. There are many nutrients and biologically active ingredients in yam, mainly containing a large amount of starch, protein, polysaccharides and various vitamins, amino acids and trace elements. Among them, yam soap, an important nutritional ingredient, has the effect of nourishing yin and nourishing yang...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 林河通陈艺晖林艺芬范美荣李辉陈洪斌
Owner FUJIAN AGRI & FORESTRY UNIV
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