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Novel cassava color-protection fresh-keeping agent, and fresh keeping method

A preservative, cassava technology, applied in the direction of preservation of fruits and vegetables, protection of fruits/vegetables with protective coating, food preservation, etc., can solve the problems of browning, affecting commodity value, rot, etc. Value, the effect of preventing product deterioration

Active Publication Date: 2016-05-25
TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the crisp and tender tissues of fresh cassava and high water content, "post-harvest physiological deterioration" is prone to occur during processing and storage, resulting in dehydration, browning, and rot of roots, and the storage period of fresh cassava is extremely short (1-2 days). , thereby restricting the massive supply of cassava on the market and its comprehensive post-production utilization, seriously affecting its commodity value
[0003] The traditional storage and preservation methods of cassava mainly include sealing wax, sand burial, trench preservation, etc., which can prolong the shelf life of cassava to 2 months, but after storage, the cassava root is easy to brown and taste, making it inedible
In recent years, fresh-keeping materials made of materials such as biopolymers, such as chitosan film and starch film, have been widely used in the field of fruit and vegetable storage due to their non-toxic, degradable and high biocompatibility characteristics, which have significantly improved Fruit and vegetable storage and fresh-keeping effects (“Effects of different coating treatments on the shelf-life quality of potatoes”, Food and Machinery, 2011, 27(3) 122-124), but it is rarely used in the storage and fresh-keeping of fresh cassava

Method used

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  • Novel cassava color-protection fresh-keeping agent, and fresh keeping method
  • Novel cassava color-protection fresh-keeping agent, and fresh keeping method
  • Novel cassava color-protection fresh-keeping agent, and fresh keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] (1) Select fresh cassava with no mechanical damage, no pests and diseases, and good quality as raw material;

[0055] (2) After the raw material is removed from sediment, washed with running water, and peeled, cut into shapes suitable for eating, such as blocks, strips or slices; wherein, the length of the block is 2-5cm, and the thickness is 2-5cm; The length is 8-10cm, the thickness is 2-3cm; the thickness of the sheet is 2-4cm;

[0056] (3) Put the cassava into hot water at 55-60°C for 5 minutes, remove the surface moisture after taking it out;

[0057](4) Cassava is placed in the deionized redistilled aqueous solution of 1.5wt% chitosan, 0.15wt% citric acid, 0.25wt% calcium chloride (the volume ratio of cassava and preservative is 1:3), soak 5min, take out after drying;

[0058] (5) Put the cassava in a polyethylene bag, vacuum pack (vacuum degree -0.06MPa~-0.1MPa) and store at 25-28°C.

[0059] On the 15th day of storage, under the action of heat treatment and p...

Embodiment 2

[0061] (1) Select fresh cassava with no mechanical damage, no pests and diseases, and good quality as raw material;

[0062] (2) After the raw material is removed from sediment, washed with running water, and peeled, cut into shapes suitable for eating, such as blocks, strips or slices; wherein, the length of the block is 2-5cm, and the thickness is 2-5cm; The length is 8-10cm, the thickness is 2-3cm; the thickness of the sheet is 2-4cm;

[0063] (3) Put the cassava into hot water at 65-70°C for 3 minutes, remove the surface moisture after taking it out;

[0064] (4) Put cassava in deionized redistilled aqueous solution of 1.5wt% sodium alginate, 0.15wt% ascorbic acid, 0.25wt% calcium chloride (volume ratio of cassava to preservative 1:3), soak for 7min, take out dry;

[0065] (5) Put the cassava in a polyethylene bag, vacuum pack (vacuum degree -0.06MPa~-0.1MPa) and store at 25-28°C.

[0066] On the 15th day of storage, under the action of heat treatment and preservatives,...

Embodiment 3-6

[0068] Other steps are identical with embodiment 1, but the composition of fresh-keeping agent wherein is:

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Abstract

The invention relates to a novel cassava color-protection fresh-keeping agent, and a fresh keeping method. The novel cassava color-protection fresh-keeping agent comprises deionized redistilled water, and two or three ingredients selected from following three ingredient: (A) one or two or three selected from chitosan, sodium alginate, and konjac glucomannan, (B) one or two selected from citric acid and ascorbic acid, and (C) calcium chloride. The novel cassava color-protection fresh-keeping agent can be used for fresh keeping, and is capable of avoiding browning and decaying of cassava after harvesting effectively, maintaining excellent storage quality of cassava, and prolonging storage fresh-keeping time.

Description

technical field [0001] The invention relates to a fresh-keeping agent and its application in cassava fresh-keeping, and relates to the field of food fresh-keeping. Background technique [0002] Cassava (Manihotesculenta Crantz) belongs to Euphorbiaceae (Euphorbiaceae) Cassava plant, is one of the world's three largest potato (cassava, potato, sweet potato). Its root tuber is rich in starch and is an important biomass energy material in tropical and subtropical regions. Due to the crisp and tender tissues of fresh cassava and high water content, "post-harvest physiological deterioration" is prone to occur during processing and storage, resulting in dehydration, browning, and rot of roots, and the storage period of fresh cassava is extremely short (1-2 days). , thereby restricting the supply of cassava on the market in large quantities and its post-production comprehensive utilization, seriously affecting its commodity value. [0003] The traditional storage and preservation...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/157A23B7/154
Inventor 蔡坤陈松笔李开绵叶剑秋
Owner TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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