Freezing-inhibiting and sweet potato enzyme-regulating browning promoting method

Abstract

The present invention belongs to the field of fruit and vegetable processing technology, and aims at solving the browning problem during producing freeze stored sweet potato chip. The freeze stored sweet potato chip producing process includes the following main steps: 1) sorting sweet potato material, washing and slicing into 4 mm thick chips; 2) scalding the chip at 100 deg.c for 15 sec; and freezing; 3) soaking the frozen chip at 25 deg.c for 30 mm to protect color; 4) amending the chip through vacuum penetration at vacuum of 0.08-0.10 MPa for 30 min, freezing to -18 deg.c fast and packing; and 5) cold storing at low temperature from -28 deg.c to -18 deg.c. Thus produced sweet potato chip has good color, no browning, long storing period and other features.

Description

technical field

[0001] A method for inhibiting enzymatic browning of frozen-conditioned sweet potato slices, the invention belongs to the technical field of fruit and vegetable processing, and relates to frozen storage of fruits and vegetables. Background technique

[0002] Fruit and vegetable browning can be divided into enzymatic browning and non-enzymatic browning. The browning of sweet potatoes after crushing is mainly due to the oxidation of phenolic substances to form quinones under the action of phenol oxidase (Si Xuezhi, Li Jianwei, Liuqin. Research on preventing browning of sweet potatoes after crushing and improving starch whiteness . Zhengzhou Grain Institute Journal, 1997, 18 (4) 37-40.), so it belongs to enzymatic browning. Under normal conditions, the distribution of phenolic substances and phenoloxidase in sweet potatoes has a fairly strict localization (ie, regional). Distributed on the periphery of the cell membrane and cytoplasm and isolated, that is, the...