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Color-protecting and fresh-keeping method capable of restraining potatoes from sprouting and reducing solanine

A fresh-keeping method and potato technology are applied in the directions of fruit and vegetable fresh-keeping, food preservation, food science, etc., which can solve problems such as reducing solanine, and achieve the effects of improving preservation, long shelf life and storage adaptability.

Inactive Publication Date: 2016-03-23
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Studies on the combination of potato germination and reduction of solanine content have not been reported

Method used

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  • Color-protecting and fresh-keeping method capable of restraining potatoes from sprouting and reducing solanine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Cleaning: Wash the potatoes with 100mg / L chlorine dioxide solution in an ultrasonic cleaning equipment.

[0020] (2)) Soaking: Soak the potatoes in step (1) in a saturated solution of salicyl hydroxamic acid for 2 hours.

[0021] (3) Preserve crispness and color: Rinse the potatoes in step (2) with clean water, and then use a mixture of 0.1% calcium chloride, 0.1% zinc chloride and 0.2% sodium bisulfite Soak in liquid for 30 minutes, then rinse with clean water again.

[0022] (4) Drain: Spread the potatoes in step (3) flat in the dark and at a low temperature of 8°C to drain.

[0023] (5) Fumigation: Use rice vinegar with a total acid content ≥ 3.5g / 100mL and Na with a mass volume concentration of 2% 2 S 2 o 5 The solution is mixed according to the volume ratio of 2:1 for fumigation for 24 hours, and the gas concentration in the fumigation room is kept at 20-40mL / m 3 .

[0024] (6) Pre-cooling: After fumigation, place it in a dark and dry environment at 1°C f...

Embodiment 2

[0027] (1) Cleaning: Wash the potatoes with 100mg / L chlorine dioxide solution in an ultrasonic cleaning equipment.

[0028] (2) Soaking: Soak the potatoes in step (1) in a saturated solution of salicyl hydroxamic acid for 2 hours.

[0029] (3) Preserve crispness and color: Rinse the potatoes in step (2) with clean water, and then use a mixture of 0.1% calcium chloride, 0.1% zinc chloride and 0.2% sodium bisulfite Soak in liquid for 30 minutes, then rinse with clean water again.

[0030] (4) Drain: Spread the potatoes in step (3) flat in the dark and at a low temperature of 18°C ​​to drain.

[0031] (5) Fumigation: Use rice vinegar with a total acid content ≥ 3.5g / 100mL and Na with a mass volume concentration of 2% 2 S 2 o 5 The solution is mixed at a volume ratio of 2:1 for fumigation for 36 hours, and the gas concentration in the fumigation room is kept at 20-40mL / m 3 .

[0032] (6) Pre-cooling: After fumigation, place it in a dark and dry environment at 1°C for 1 hour....

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Abstract

The invention discloses a color-protecting and fresh-keeping method capable of restraining potatoes from sprouting and reducing solanine, and belongs to the field of fresh keeping of foods. According to the method disclosed by the invention, chlorine dioxide is used for cleaning, and salicylhydroxamic acid is used for soaking, so that the effect of sprouting inhibition is achieved. A crisp-keeping agent and a color fixative are used for treatment, a mixed solution of rice vinegar and sodium metabisulfite is used for suffocating, the acidity of the vinegar is used for decomposing the solanine, Na2S2O5 is used for reducing the activity of polyphenol oxidase (PPO) and peroxidase (POD), and finally, aluminum foil bags are used for vacuum packing, so that the purposes of color protection and fresh keeping are achieved. According to the method, potatoes can have long shelf life and good storage adaptability.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a color-preservation and preservation method for inhibiting potato germination and reducing solanine. Background technique [0002] Potatoes are the third most important food crop globally, after wheat and corn. From a nutritional point of view, potatoes have more advantages than rice and flour, and can supply a large amount of heat energy to the human body, so they can be called "perfect food". Potatoes and whole milk alone are sufficient for man to maintain life and health. Because the nutritional content of potatoes is very comprehensive, and the nutritional structure is relatively reasonable, but the amount of protein, calcium and vitamin A is slightly lower, which is just supplemented by whole milk. Potato tubers have more water, less fat, and relatively low calories per unit volume. The vitamin C contained in potato tubers is 10 times that of apples, the B vit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00
CPCA23B7/00
Inventor 汪超胡开群李冬生张书红李斌熊汉国徐宁胡勇
Owner HUBEI UNIV OF TECH
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