Application of methyl 3-mercaptopropionate in inhibiting browning of potatoes
By using methyl 3-mercaptopropionate solution to treat potato slices, the problem of easy browning of potato slices is solved, and the significant anti-browning effect and long shelf life are achieved. It is suitable for industrial production, and is safe and economical.
Patent Information
- Application Number
- CN202411608332.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-12
- Publication Date
- 2024-12-24
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Potato slices are prone to enzymatic browning. The existing anti-browning methods are costly, have a short-lasting effect or affect food safety, and lack economical and safe industrial solutions.
Freshly cut potato slices were treated with methyl 3-mercaptopropionate solution, and enzymatic browning was inhibited by soaking, extending the shelf life, making them suitable for industrial production.
It significantly inhibits the browning of potato slices, extends the shelf life for more than 7 days, is simple to operate and low cost, is suitable for large-scale applications, is harmful to residues, and improves food safety and economic benefits.
Smart Images
Figure CN119174437A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food safety, and in particular relates to the application of methyl 3-mercaptopropionate in inhibiting browning of potatoes. Background Art
[0002] Potatoes (Solanum tuberosum L.) are important food crops and processing raw materials, but they are prone to enzymatic browning after slicing. The main reason for browning is that the tubers contain phenolic chemicals and polyphenol oxidase. Cutting destroys the structure of the cell membrane inside the tubers, causing the isolated polyphenols to flow out and come into contact with external oxygen. Under the catalysis of polyphenol oxidase, a substance called o-quinone is formed, which then polymerizes with each other or reacts with proteins, amino acids, etc. to form a high-molecular complex, causing the cut surface of the tubers to brown. This is mainly because cutting destroys the cell structure, causing polyphenol oxidase (PPO) to come into contact with phenolic substances, and an oxidation reaction occurs in the presence of oxygen to generate quinone substances, which then polymerize to form brown substances. This not only affects the appearance quality of the product, but also leads to a decrease in nutritional value and a serious shortening of the shelf life.
[0003] At present, the commonly used anti-browning methods include: 1. Ascorbic acid treatment: After the potato slices are blanched at 60℃ for 1 minute, they are soaked in 0.25% ascorbic acid solution for 2 minutes. The effect is not long-lasting and the cost is high; 2. Sulfite treatment: After the potato slices are sliced, they are soaked in 2.0% sulfite solution for 2 minutes, which may cause allergies and have residue problems; 3. Citric acid treatment: Adding a small amount of citric acid or acetic acid to clean water can decompose and destroy polyphenol oxidase, but the effect is limited and will affect the flavor; 4. Physical methods: such as vacuum packaging, modified atmosphere packaging, etc., the equipment investment is large. Therefore, it is of great significance to develop new safe, efficient and economical anti-browning technology. Summary of the invention
[0004] In order to solve the above technical problems, the present invention proposes the application of methyl 3-mercaptopropionate in inhibiting potato browning. By using methyl 3-mercaptopropionate (MMP) to treat freshly cut potatoes, browning can be effectively inhibited and the shelf life can be extended. After treatment, the potatoes can maintain good quality for more than 7 days at 5°C. The method is simple to operate, has significant effects, is low in cost, and is suitable for industrial production.
[0005] To achieve the above object, the present invention provides the use of methyl 3-mercaptopropionate in inhibiting potato browning.
[0006] Preferably, the potato slices are soaked in a methyl 3-mercaptopropionate solution to inhibit enzymatic browning of the potato slices.
[0007] More preferably, the concentration of the methyl 3-mercaptopropionate solution is 0.1 to 500 μL / L.
[0008] The present invention also provides a method for inhibiting enzymatic browning of potatoes using the methyl 3-mercaptopropionate, comprising the following steps:
[0009] (1) Precooling potatoes, peeling, cutting into strips, and rinsing to obtain potato strips;
[0010] (2) pre-dissolving methyl 3-mercaptopropionate in a small amount of anhydrous ethanol, and then dissolving in deionized water to obtain a methyl 3-mercaptopropionate solution;
[0011] (3) mixing the potato strips obtained in step (1) with the methyl 3-mercaptopropionate solution obtained in step (2), soaking, drying and storing.
[0012] Preferably, the precooling temperature in step (1) is 0-4°C, and the precooling time is ≥24h.
[0013] Preferably, the specification of the cut strips in step (1) is 2 mm×2 mm×50 mm; the rinsing in step (1) adopts cold water, and the rinsing time is 1 to 2 minutes.
[0014] Preferably, the concentration of the methyl 3-mercaptopropionate solution in step (2) is 0.1 to 500 μL / L.
[0015] Preferably, in step (3), the ratio of the potato strips to the methyl 3-mercaptopropionate solution is 1 g: 3-7 mL.
[0016] Preferably, the soaking temperature in step (3) is 18-22° C., the soaking time is 10-30 min, and the mixture is stirred once every 5 min during the soaking process.
[0017] Preferably, the drying in step (3) is specifically: draining for 2 to 3 minutes, and spinning for 20 to 40 seconds; the storage in step (3) is specifically: after bagging and sealing, refrigerating at 4 to 6°C.
[0018] Compared with the prior art, the present invention has the following advantages and technical effects:
[0019] The present invention provides a method for inhibiting browning of potato slices using MMP. By using MMP to treat freshly cut potatoes within a specific concentration range, browning can be effectively inhibited and the shelf life can be extended. The preferred concentration of the present invention is 50 μL / L. After treatment, the good quality can be maintained for more than 7 days at 5°C, and the anti-browning effect is significant. Specifically, the technical advantages are: simple operation and easy implementation; significant effect, which can be maintained for more than 7 days; low cost and suitable for large-scale application; no harmless residue and good food safety. Economic benefits: reduce processing costs, extend shelf life, reduce product losses, and improve economic benefits. Social benefits: reduce food waste, improve product quality, promote industrial development, and create social value. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.
[0021] Figure 1 The quality of potato strips on the 4th day after treatment with different concentrations of MMP solution, where A is the appearance comparison chart, B is the L* value change curve chart, and abc in the figure represent significant differences. DETAILED DESCRIPTION
[0022] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.
[0023] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.
[0024] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.
[0025] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.
[0026] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.
[0027] The materials used in the present invention are: processed potatoes with moderate starch content (purchased from Xinya Vegetables, Aolaifeng Market, Tai'an City, Shandong Province), with a unit weight of 200-300g, free from pests and diseases, mechanical damage, germination, and high freshness; methyl 3-mercaptopropionate, with a purity of ≥98%.
[0028] Example 1
[0029] (1) Potatoes were precooled at 4°C for 24 hours, rinsed with tap water three times to remove surface dirt, peeled, cut into potato strips with a size of 2 mm × 2 mm × 50 mm, and rinsed with cold water for 2 minutes to remove surface starch, thereby obtaining potato strips;
[0030] (2) pre-dissolving methyl 3-mercaptopropionate in a small amount of anhydrous ethanol, wherein the amount of anhydrous ethanol used is about 1 mL, which is sufficient to pre-dissolve methyl 3-mercaptopropionate, and then dissolving in 2 L of deionized water to obtain a methyl 3-mercaptopropionate solution with a concentration of 50 μL / L;
[0031] (3) Mix potato strips with methyl 3-mercaptopropionate solution in a ratio of 1 g:5 mL, soak at 20°C for 20 min, stir once every 5 min during the soaking process, drain for 3 min, spin dry for 30 s, pack in PE ziplock bags at 100 g per package, and store in a refrigerated store at 5°C.
[0032] Example 2
[0033] (1) Potatoes were precooled at 0°C for 24 hours, rinsed twice with tap water to remove surface dirt, peeled, cut into potato strips with a size of 2 mm × 2 mm × 50 mm, and rinsed with cold water for 1 minute to remove surface starch, thereby obtaining potato strips;
[0034] (2) pre-dissolving methyl 3-mercaptopropionate in a small amount of anhydrous ethanol, wherein the amount of anhydrous ethanol used is about 1 mL, which is sufficient to pre-dissolve methyl 3-mercaptopropionate, and then dissolving in 2 L of deionized water to obtain a methyl 3-mercaptopropionate solution with a concentration of 50 μL / L;
[0035] (3) Mix potato strips with methyl 3-mercaptopropionate solution in a ratio of 1 g:3 mL, soak at 18°C for 30 min, stir once every 5 min during the soaking process, drain for 2 min, spin dry for 20 s, pack in PE ziplock bags at 100 g per package, and store in a refrigerated store at 4°C.
[0036] Example 3
[0037] (1) Potatoes were precooled at 4°C for 48 hours, rinsed with tap water three times to remove surface dirt, peeled, cut into potato strips with a size of 2 mm × 2 mm × 50 mm, and rinsed with cold water for 2 minutes to remove surface starch, thereby obtaining potato strips;
[0038] (2) pre-dissolving methyl 3-mercaptopropionate in a small amount of anhydrous ethanol, wherein the amount of anhydrous ethanol used is about 1 mL, which is sufficient to pre-dissolve methyl 3-mercaptopropionate, and then dissolving in 2 L of deionized water to obtain a methyl 3-mercaptopropionate solution with a concentration of 50 μL / L;
[0039] (3) Mix potato strips with methyl 3-mercaptopropionate solution in a ratio of 1 g:7 mL, soak at 22°C for 10 min, stir once every 5 min during the soaking process, drain for 3 min, spin dry for 40 s, pack in PE ziplock bags at 100 g per package, and store in a refrigerated store at 5°C.
[0040] Example 4
[0041] (1) Potatoes were precooled at 4°C for 24 hours, rinsed with tap water three times to remove surface dirt, peeled, cut into potato strips with a size of 2 mm × 2 mm × 50 mm, and rinsed with cold water for 2 minutes to remove surface starch, thereby obtaining potato strips;
[0042] (2) pre-dissolving methyl 3-mercaptopropionate in a small amount of anhydrous ethanol, wherein the amount of anhydrous ethanol used is about 1 mL, which is sufficient to pre-dissolve methyl 3-mercaptopropionate, and then dissolving in 2 L of deionized water to obtain a methyl 3-mercaptopropionate solution with a concentration of 0.1 μL / L;
[0043] (3) Mix potato strips with methyl 3-mercaptopropionate solution in a ratio of 1 g:5 mL, soak at 20°C for 20 min, stir once every 5 min during the soaking process, drain for 3 min, spin dry for 30 s, pack in PE ziplock bags at 100 g per package, and store in a refrigerated store at 5°C.
[0044] Example 5
[0045] (1) Potatoes were precooled at 4°C for 24 hours, rinsed with tap water three times to remove surface dirt, peeled, cut into potato strips with a size of 2 mm × 2 mm × 50 mm, and rinsed with cold water for 2 minutes to remove surface starch, thereby obtaining potato strips;
[0046] (2) pre-dissolving methyl 3-mercaptopropionate in a small amount of anhydrous ethanol, wherein the amount of anhydrous ethanol used is about 1 mL, which is sufficient to pre-dissolve methyl 3-mercaptopropionate, and then dissolving in 2 L of deionized water to obtain a methyl 3-mercaptopropionate solution with a concentration of 1 μL / L;
[0047] (3) Mix potato strips with methyl 3-mercaptopropionate solution in a ratio of 1 g:5 mL, soak at 20°C for 20 min, stir once every 5 min during the soaking process, drain for 3 min, spin dry for 30 s, pack in PE ziplock bags at 100 g per package, and store in a refrigerated store at 5°C.
[0048] Example 6
[0049] (1) Potatoes were precooled at 4°C for 24 hours, rinsed with tap water three times to remove surface dirt, peeled, cut into potato strips with a size of 2 mm × 2 mm × 50 mm, and rinsed with cold water for 2 minutes to remove surface starch, thereby obtaining potato strips;
[0050] (2) pre-dissolving methyl 3-mercaptopropionate in a small amount of anhydrous ethanol, wherein the amount of anhydrous ethanol used is about 1 mL, which is sufficient to pre-dissolve methyl 3-mercaptopropionate, and then dissolving in 2 L of deionized water to obtain a methyl 3-mercaptopropionate solution with a concentration of 10 μL / L;
[0051] (3) Mix potato strips with methyl 3-mercaptopropionate solution in a ratio of 1 g:5 mL, soak at 20°C for 20 min, stir once every 5 min during the soaking process, drain for 3 min, spin dry for 30 s, pack in PE ziplock bags at 100 g per package, and store in a refrigerated store at 5°C.
[0052] Example 7
[0053] (1) Potatoes were precooled at 4°C for 24 hours, rinsed with tap water three times to remove surface dirt, peeled, cut into potato strips with a size of 2 mm × 2 mm × 50 mm, and rinsed with cold water for 2 minutes to remove surface starch, thereby obtaining potato strips;
[0054] (2) pre-dissolve methyl 3-mercaptopropionate in a small amount of anhydrous ethanol, wherein the amount of anhydrous ethanol used is about 1 mL, which is sufficient to pre-dissolve methyl 3-mercaptopropionate, and then dissolve in 2 L of deionized water to obtain a methyl 3-mercaptopropionate solution with a concentration of 100 μL / L;
[0055] (3) Mix potato strips with methyl 3-mercaptopropionate solution in a ratio of 1 g:5 mL, soak at 20°C for 20 min, stir once every 5 min during the soaking process, drain for 3 min, spin dry for 30 s, pack in PE ziplock bags at 100 g per package, and store in a refrigerated store at 5°C.
[0056] Example 8
[0057] (1) Potatoes were precooled at 4°C for 24 hours, rinsed with tap water three times to remove surface dirt, peeled, cut into potato strips with a size of 2 mm × 2 mm × 50 mm, and rinsed with cold water for 2 minutes to remove surface starch, thereby obtaining potato strips;
[0058] (2) pre-dissolve methyl 3-mercaptopropionate in a small amount of anhydrous ethanol, wherein the amount of anhydrous ethanol used is about 1 mL, which is sufficient to pre-dissolve methyl 3-mercaptopropionate, and then dissolve in 2 L of deionized water to obtain a methyl 3-mercaptopropionate solution with a concentration of 500 μL / L;
[0059] (3) Mix potato strips with methyl 3-mercaptopropionate solution in a ratio of 1 g:5 mL, soak at 20°C for 20 min, stir once every 5 min during the soaking process, drain for 3 min, spin dry for 30 s, pack in PE ziplock bags at 100 g per package, and store in a refrigerated store at 5°C.
[0060] Experimental Example 1
[0061] The status of potato strips treated in Example 1 and Examples 4 to 8 was continuously monitored for 4 days. Normally cut potato strips and potato strips without any treatment were used as a control group (CK). The optimal treatment concentration of methyl 3-mercaptopropionate solution was determined by sensory evaluation and colorimeter measurement.
[0062] 1. Sensory indicators:
[0063] Color: Natural light yellow or milky white.
[0064] Tissue: firm and tough, without adhesion.
[0065] Smell: It has the inherent fragrance of potatoes and no peculiar smell.
[0066] 2. Physical and chemical indicators:
[0067] Color difference value (L*): ≥60.
[0068] Moisture content: 80-85%.
[0069] pH value: 6.0~6.5.
[0070] 3. Microbiological indicators:
[0071] Total colony count: ≤1×10 4 CFU / g.
[0072] Coliform group: ≤100MPN / 100g.
[0073] 4. Visual effect analysis:
[0074] like Figure 1As shown in Figure A, after 4 days of storage at 5°C, the MMP treatment groups with different concentrations showed obvious color gradients. The cut strips of the control group (CK) had already turned brown significantly, showing obvious gray-brown; the browning degree of the treatment groups of Example 4 (0.1 μL / L) and Example 5 (1 μL / L) was slightly reduced, but the effect was not obvious; with the increase of treatment concentration, the color of the cut strips gradually became lighter, and when the concentration of Example 1 reached 50 μL / L, the cut strips still maintained a light yellow color close to the original, showing an excellent anti-browning effect; and when the concentration was further increased to 100-500 μL / L of Examples 7 and 8, the visual effect was not significantly different from that of the 50 μL / L treatment group of Example 1.
[0075] 5. Instrument detection and analysis: Color difference value (L*) test results are as follows Figure 1 As shown in B, at the end of the 4-day storage period: the control group had the lowest L* value, about 56, the low concentration group (0.1-1μL / L) had an L* value of 58-60; the medium concentration group (10μL / L) had an L* value of about 62; the 50μL / L concentration group had an L* value of about 65; the high concentration group (100-500μL / L) had an L* value of 66-68. Statistical analysis showed that there were significant differences between the different treatment groups (P<0.05). There was no significant difference in the effect of the 50μL / L and above concentration groups, verifying that 50μL / L was the optimal treatment concentration.
[0076] 6. Comprehensive evaluation: Based on 4 days of experimental data, 50 μL / L concentration, i.e., the treatment group of Example 1, was determined to be the optimal treatment concentration; the anti-browning effect was significant, the L* value was maintained above 65, the economy was good, the dosage was 1 / 10 of the highest concentration, the effect was stable, there was no obvious attenuation during the 4-day monitoring period, the safety was high, and it met the food safety requirements.
[0077] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.
Claims
Application of 1.3-mercaptopropionic acid methyl ester in inhibiting potato browning.
2. The use according to claim 1, characterized in that: The enzymatic browning of potato slices was inhibited by soaking potato slices in methyl 3-mercaptopropionate solution.
3. The use according to claim 2, characterized in that: The concentration of the methyl 3-mercaptopropionate solution is 0.1-500 μL / L.
4. A method for inhibiting enzymatic browning of potatoes using the methyl 3-mercaptopropionate of claim 1, characterized in that: The following steps are involved: (1) Precooling potatoes, peeling, cutting into strips, and rinsing to obtain potato strips; (2) pre-dissolving methyl 3-mercaptopropionate in a small amount of anhydrous ethanol, and then dissolving in deionized water to obtain a methyl 3-mercaptopropionate solution; (3) mixing the potato strips obtained in step (1) with the methyl 3-mercaptopropionate solution obtained in step (2), soaking, drying and storing.
5. The method for inhibiting enzymatic browning of potatoes according to claim 4, characterized in that: The precooling temperature in step (1) is 0-4°C, and the precooling time is ≥24h.
6. The method for inhibiting enzymatic browning of potatoes according to claim 4, characterized in that: The specification of the cut strips in step (1) is 2mm×2mm×50mm; the rinsing in step (1) adopts cold water, and the rinsing time is 1 to 2 minutes.
7. The method for inhibiting enzymatic browning of potatoes according to claim 4, characterized in that: The concentration of the methyl 3-mercaptopropionate solution in step (2) is 0.1 to 500 μL / L.
8. The method for inhibiting enzymatic browning of potatoes according to claim 4, characterized in that: The ratio of the potato strips and the methyl 3-mercaptopropionate solution mixed in step (3) is 1 g: 3-7 mL.
9. The method for inhibiting enzymatic browning of potatoes according to claim 4, characterized in that: The soaking temperature in step (3) is 18-22° C., the soaking time is 10-30 min, and the mixture is stirred once every 5 min during the soaking process.
10. The method for inhibiting enzymatic browning of potatoes according to claim 4, characterized in that: The drying in step (3) is specifically as follows: draining for 2 to 3 minutes and spinning for 20 to 40 seconds; the storage in step (3) is specifically as follows: after bagging and sealing, refrigerating at 4 to 6°C.