Method for preventing novel browning of fresh-cut Chinese yam

A technology for yam and browning, which is applied in the directions of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of high safety, high cost, environmental pollution, etc., and achieve the effects of high safety, broad market prospects and simple operation.

Active Publication Date: 2015-02-25
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although certain effects have been achieved, chemical and physical methods are likely to cause environmental pollution, safety and high cost issues

Method used

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  • Method for preventing novel browning of fresh-cut Chinese yam
  • Method for preventing novel browning of fresh-cut Chinese yam
  • Method for preventing novel browning of fresh-cut Chinese yam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Choose 10kg iron rod yam that is in the physiological maturity period, has no mechanical damage, and has uniform thickness.

[0023] Put the iron rod yam in the ultrasonic for cleaning for 5 minutes. The frequency of the ultrasonic cleaning is 40KHz. After peeling, the yam is cut into yam with a thickness of 0.3mm, and washed for 10 minutes in a 100ppm sodium hypochlorite solution. Soak in a composite solution of 4% ascorbic acid and 20ppm hypotaurine by mass percentage for 20 minutes, take it out, ventilate and drain, put it in a PE fresh-keeping box, seal it with plastic wrap, and set it at a constant temperature of 5℃ and a relative humidity of 85%. Store in a wet box.

Embodiment 2

[0033] Choose 10 kg of Mao Yam that is in the physiological maturity period, has no mechanical damage, and has uniform thickness.

[0034] Put Mao Yam into ultrasonic for cleaning for 10 minutes. The frequency of ultrasonic cleaning is 40KHz. After peeling, cut into yam with a thickness of 3mm, then put it in 100ppm sodium hypochlorite solution for cleaning for 10 minutes, and drain the water at 4% Soak in a composite solution of ascorbic acid and 20ppm hypotaurine for 20 minutes, take it out and drain it, put it in a PE fresh-keeping box, seal it with fresh-keeping film, and store it in a constant temperature and humidity box at a temperature of 5°C and a relative humidity of 85%.

Embodiment 3

[0045] Choose 10 kg of Mao Yam that is in the physiological maturity period, has no mechanical damage, and has uniform thickness.

[0046] Put Mao Yam into ultrasonic for cleaning for 10 minutes. The frequency of ultrasonic cleaning is 40KHz. After peeling, cut into yam with a thickness of 3mm, and then put it in 100ppm sodium hypochlorite solution for cleaning for 10 minutes. Drain the water at 3% Soak in a composite solution of ascorbic acid and 10ppm hypotaurine for 1 hour, ventilate and drain, put it in a PE fresh-keeping box, seal with plastic wrap, and store in a constant temperature and humidity box at a temperature of 5℃ and a relative humidity of 85%.

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Abstract

The invention belongs to the food technical field, and in particular relates to a method for preventing browning of fresh-cut Chinese yam. The method comprises the following steps: carrying out ultrasonic cleaning on Chinese yam, then peeling, slicing, soaking in a 100 ppm sodium hypochlorite solution, carrying out surface sterilization for 10 min, ventilating and draining off, soaking in an ascorbic acid and hypotaurine composite solution, and storing after treatment. The ascorbic acid and hypotaurine composite solution is selected for treating the fresh-cut Chinese yam, and the method has the advantages of simple operation, high safety, and no toxic residue on fruits and vegetables, allows the solution to be used repeatedly, and has quite high application values.

Description

Technical field [0001] The invention belongs to the technical field of food and relates to a method for preventing browning of fresh-cut yam. Background technique [0002] Fresh-cut vegetables are loved by consumers for their freshness, convenience, nutrition and hygiene. In recent years, the consumption of fresh-cut vegetables has increased rapidly. However, compared with fresh vegetable raw materials, due to the mechanical damage caused by the cutting of fresh-cut vegetables during the processing process, the cell ruptures, respiration and metabolic reactions are rapidly activated, which causes physiological aging, biochemical changes and serious surface browning. Decrease the color, texture and flavor of the product, lose the characteristics of fresh products, and greatly reduce the commercial value of fresh-cut vegetables. As a nutritious vegetable, yam has gradually become known for its edible and medicinal value, and its products have increasingly been favored by consumers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 石晶盈张畅李广锦王文
Owner SHANDONG AGRICULTURAL UNIVERSITY
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