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A method for preventing new-type browning of fresh-cut yam

A yam and browning technology, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of high safety cost, environmental pollution, etc., and achieve the effect of high safety, broad market prospect, and high application value

Active Publication Date: 2017-02-15
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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  • A method for preventing new-type browning of fresh-cut yam
  • A method for preventing new-type browning of fresh-cut yam
  • A method for preventing new-type browning of fresh-cut yam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Select 10 kg of iron rod yams in the physiological maturity stage, without mechanical damage, and uniform in thickness.

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

Embodiment 2

[0033] Select 10 kg of hairy yams that are in the physiological maturity stage, have no mechanical damage, and have uniform thickness.

[0034] Put hairy yam into ultrasonic wave and clean it for 10min. The frequency of said ultrasonic cleaning is 40KHz. After peeling, it is cut into yam slices with a thickness of 3mm, and then put into 100ppm sodium hypochlorite solution to clean it for 10min. Soak in the compound solution of ascorbic acid and 20ppm hypotaurine for 20 minutes, take it out, ventilate and drain it, put it into a PE fresh-keeping box, seal it with a plastic wrap, and store it in a constant temperature and humidity box with a temperature of 5°C and a relative humidity of 85%.

Embodiment 3

[0045] Select 10 kg of hairy yams that are in the physiological maturity stage, have no mechanical damage, and have uniform thickness.

[0046]Put the hairy yam into an ultrasonic wave and clean it for 10 minutes. The frequency of the ultrasonic cleaning is 40KHz. After peeling, it is cut into yam slices with a thickness of 3mm, and then put into a 100ppm sodium hypochlorite solution to clean it for 10 minutes. Soak in the composite solution of ascorbic acid and 10ppm hypotaurine for 1 hour, take it out, ventilate and drain it, put it into a PE fresh-keeping box, seal it with a plastic wrap, and store it in a constant temperature and humidity box with a temperature of 5°C and a relative humidity of 85%.

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PUM

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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 the browning of fresh-cut yams. Background technique [0002] Fresh-cut vegetables are deeply 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 cutting during the processing of fresh-cut vegetables, cell rupture, respiration and metabolic reactions are sharply activated, which causes physiological aging, biochemical changes and serious browning on the surface. The color, texture and flavor of the product will be reduced, the characteristics of fresh products will be lost, and the commodity value of fresh-cut vegetables will be greatly reduced. As a very nutritious vegetable, yam has gradually been recognized for its edible and medicinal value, and its products are ...

Claims

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Application Information

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Patent Type & Authority Patents(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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