Storage and refreshing method of fresh-cut potato

A fresh-cut potato, storage and preservation technology, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, preservation of fruits/vegetables through radiation/electrical treatment, etc., can solve the accumulation of quinones and the easy browning of the cut surface of fresh-cut potatoes problems such as oxidation and browning, and achieve the effect of low detection quantity

Active Publication Date: 2016-07-13
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since potato tubers contain a large amount of polyphenol oxidase (PPO), when the cell tissue is destroyed, it will cause a large amount of accumulation of quinones, resulting in browning, making the cutting surface of fresh-cut potatoes very easy. Browning, which seriously affects the commodity value and nutritional value

Method used

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  • Storage and refreshing method of fresh-cut potato
  • Storage and refreshing method of fresh-cut potato
  • Storage and refreshing method of fresh-cut potato

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 is the low concentration screening of sodium bisulfate solution processing fresh-cut potato

[0032] (1) Experimental method

[0033] (1) Select fresh potatoes that are free from corruption, mildew, sprouts or green, peel them, cut them into 3-5mm slices with uniform thickness, put them in clean water immediately, wash away the soil, impurities and excess starch, wipe them If there is residual moisture on the dry surface, take it out;

[0034] (2) The dried fresh-cut potatoes were immersed in 0%, 1.0%, 1.5%, 2.0%, 2.5% sodium bisulfate solution respectively, and the treatment time was 2 min;

[0035] (3) The processed fresh-cut potatoes are immediately packed in ziplock bags, and then stored in cold storage until sold.

[0036] (2) Experimental results

[0037] Such as Figure 4 As shown, among the five treatments, the higher the concentration, the better the color protection effect, and the color protection effect of 2.5% sodium bisulfate solution is...

Embodiment 2

[0038] Embodiment 2 is the high-concentration screening of sodium bisulfate solution processing fresh-cut potatoes

[0039] (1) Experimental method

[0040] (1) Select fresh potatoes that are free from corruption, mildew, sprouts or green, peel them, cut them into 3-5mm slices with uniform thickness, put them in clean water immediately, wash away the soil, impurities and excess starch, wipe them If there is residual moisture on the dry surface, take it out;

[0041] (2) The dried fresh-cut potatoes were respectively immersed in 0%, 2.5%, 3.0%, 4.0%, 5.0% concentration of sodium bisulfate solution, and the treatment time was 2min;

[0042] (3) The processed fresh-cut potatoes are immediately packed in ziplock bags, and then stored in cold storage until sold.

[0043] (2) Experimental results

[0044] Such as Figure 5 As shown, among the five treatments, the higher the concentration of the color protection solution, the better the color protection effect, but when the con...

Embodiment 3

[0045] Embodiment 3 is the screening of UV-C treatment fresh-cut potato processing time

[0046] (1) Experimental method

[0047] (1) Select fresh potatoes that are free from corruption, mildew, sprouts or green, peel them, cut them into 3-5mm slices with uniform thickness, put them in clean water immediately, wash away the soil, impurities and excess starch, wipe them If there is residual moisture on the dry surface, take it out;

[0048] (2) The dried fresh-cut potatoes were placed in the ultraviolet device for 0min, 1min, 2min, 3min, 4min respectively;

[0049] (3) The processed fresh-cut potatoes are immediately packed in ziplock bags, and then stored in cold storage until sold.

[0050] (2) Experimental results

[0051] Such as Figure 6 As shown, among the five treatments, the longer the irradiation time, the less the total number of colonies, and the better the bactericidal effect. But when the time is too long, the ultraviolet treatment will cause some damage to...

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Abstract

The invention provides a storage and refreshing method of fresh-cut potato. The storage and refreshing method comprises the following steps of: (1) peeling potatoes; (2) slicing the peeled potatoes; (3) putting the potatoes sliced in the step (2) into clean water, washing off mud, impurities and residual starch; (4) putting the washed potatoes into sodium hydrogen sulfate solution for soaking; (5) carrying out UV-C treatment on the soaked potatoes; (6) packaging; and (7) immediately putting the packaged potatoes into a cold storage room for storage. By virtue of the storage and refreshing method provided by the invention, the washed potatoes are put into the sodium hydrogen sulfate solution for soaking and UV-C treatment is carried out; after treatment, the potatoes have the following beneficial effects that the potatoes are good in color and low in browning degree; the hardness of the potatoes is high, the minimum hardness is 589.74N, the maximum hardness reaches 740.45N and the average hardness reaches 653.80N; the detection quantity of microorganisms on the potatoes is low.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of agricultural products, and in particular relates to a storage and preservation method of fresh-cut potatoes. Background technique [0002] Potato is the fourth largest food crop in my country, rich in Va, Vb, Vc, Ve and vitamin PP and other vitamins, with a protein content of about 2%, and rich in calcium, iron, potassium, sodium, magnesium and other Mineral elements, known as "underground apples". Fresh-cut potatoes refer to a new type of fruit and vegetable processing that washes, peels, cuts, and preserves fresh potatoes before they are sold on the shelves, and then packs them in plastic wrap and plastic trays for direct consumption or use by consumers. product. Fresh-cut potatoes have the advantages of convenience, practicality, freshness, quickness and availability as high as 100%, which caters to today's fast-paced lifestyle and meets people's pursuit of natural, safe an...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/04A23B7/05
Inventor 林琼王志东解雅晶关文强张洁刘伟解新方
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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