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Treatment method for controlling browning of fresh-cut taros

A processing method and technology of taro, applied in food heat treatment, preservation of fruits and vegetables, functions of food ingredients, etc., can solve problems such as unfavorable production and sales of fresh-cut taro, increase of production cost, residue of chemical preservatives, etc., and achieve obvious preservation effect, The effect of increasing production costs and prolonging the shelf life

Inactive Publication Date: 2019-07-30
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods use chemical additives to control browning, and chemical preservatives are likely to cause residues and cause new food safety problems
Moreover, the use of chemical preservatives will significantly increase production costs, which is unfavorable for the production and sales of fresh-cut taro

Method used

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  • Treatment method for controlling browning of fresh-cut taros
  • Treatment method for controlling browning of fresh-cut taros

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The preparation method of described citronella citronella pure dew is as follows:

[0031] Collect fresh lemongrass, cut it into 10 cm length, put it into the distillation device, add water according to the ratio of material to liquid 1:2, start distillation, collect the distillate within 2 hours of distillation, and divide the distillate into two layers , the bottom distillate is citronella hydrosol.

[0032] In the step (4), the citronella hydrosol is the stock solution without any dilution.

Embodiment example 1

[0034] Blanch the sliced ​​taro in hot water at 60°C for 60 seconds, remove and drain in a short time. Then spray the fresh-cut taro with lemongrass hydrosol, and drain the water on the surface of the taro. Use 0.01 mm polyethylene plastic film packaging, and finally store in a 4 ℃ incubator. When stored for 15 days, the browning index of fresh-cut taro was observed and counted. Compared with the control group, the browning index of the implementation case 1 was 61.82% lower than that of the control group (see Table 1).

Embodiment example 2

[0036] Blanch the sliced ​​taro in hot water at 80°C for 40 seconds, remove and drain in a short time. Then spray the fresh-cut taro with lemongrass hydrosol, and drain the water on the surface of the taro. Use 0.01 mm polyethylene plastic film packaging, and finally store in a 6 ℃ incubator. When stored for 15 days, the browning index of fresh-cut taro was observed and counted. Compared with the control group, the browning index of the second implementation case was 63.64% lower than that of the control group (see Table 1).

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Abstract

Disclosed is a treatment method for controlling browning of fresh-cut taros. The method comprises the following operation steps that the taros are peeled, cut into halves, blanched with hot water at 60-100 DEG C for 20-60 seconds, fished out and drained; then citronella hydrolat is sprayed onto the surfaces of the fresh-cut taros, moisture is drained off, and the taros are packaged with a 0.01mm polyethylene plastic thin film and stored in a constant-temperature box at 4-8 DEG C. The method has the advantages that a chemical anti-browning agent is not adopted, the method is safe and efficient,and the shelf life at least can be prolonged by 9 days; the operation is simple and easy to implement, the production cost is not significantly increased, and the method has significant economic benefits.

Description

technical field [0001] The invention relates to the technical field of fresh-cut fruits and vegetables, in particular to a treatment method for controlling the browning of fresh-cut taro. Background technique [0002] Taro, also known as taro, fragrant taro, taro, hairy taro, taro ghost, squatting owl, etc., is a plant of the genus Taro in the family Araceae, and its edible part is an underground fleshy bulb. Taro is rich in nutrition and has the reputation of "Toshiba". However, taro is relatively large, and a single taro can weigh up to 3.5kg. It is difficult for ordinary families to eat it all in one meal. In addition, brown scale-like soft burrs are distributed on the taro skin, which can cause skin itching on the hands when cleaning and cutting, causing great inconvenience to ordinary families. Therefore, taro is particularly suitable for fresh-cut sales, which is convenient for ordinary families to eat quickly. However, the tissue of taro is damaged in the process of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23L5/41
CPCA23B7/154A23V2002/00A23L5/41A23V2200/048A23V2200/10A23V2250/21A23V2300/24
Inventor 王斌何金明肖艳辉袁晓谢景
Owner SHAOGUAN COLLEGE
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