CN107744012A - A kind of preservation method of fresh potato flakes - Google Patents

A kind of preservation method of fresh potato flakes Download PDF

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Publication number
CN107744012A
CN107744012A CN201710943363.2A CN201710943363A CN107744012A CN 107744012 A CN107744012 A CN 107744012A CN 201710943363 A CN201710943363 A CN 201710943363A CN 107744012 A CN107744012 A CN 107744012A
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CN
China
Prior art keywords
potato
fresh
preservation method
potato block
antistaling agent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710943363.2A
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Chinese (zh)
Inventor
韦明
杨国威
熊羽
韦煜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangxi Super Sheng Network Technology Co Ltd
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Guangxi Super Sheng Network Technology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guangxi Super Sheng Network Technology Co Ltd filed Critical Guangxi Super Sheng Network Technology Co Ltd
Priority to CN201710943363.2A priority Critical patent/CN107744012A/en
Publication of CN107744012A publication Critical patent/CN107744012A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a kind of preservation method of fresh potato flakes, its method being combined using physical fresh-keeping technology and fresh chemically technology, design the fresh-keeping preferred plan of potato block, preferable fresh-keeping effect can be reached, the potato block potato color and luster handled by the inventive method is good, browning degree is low, extends its shelf life.

Description

A kind of preservation method of fresh potato flakes
Technical field
The invention belongs to food preservative technology field, and in particular to a kind of preservation method of fresh potato flakes.
Background technology
Fresh-cut fruit and vegetable is the working process such as cleaned, peeling, cutting, finishing and packaging using fresh fruit of vegetables as raw material, can The fresh state of fruits and vegetables is kept to the full extent, can be for a kind of consumer's new fruit and vegetable food edible immediately, fresh-cut Fruits and vegetables are also referred to as micro Process fruits and vegetables, lightly processed fruits and vegetables or half processing fruits and vegetables etc..Because it has fresh, nutrition, health and side Just the features such as, the consumption figure of fresh-cut fruit and vegetable increase sharply.Potato is the fourth-largest master in the world for being only second to wheat, rice and corn Want cereal crops.Potato is both grain and vegetables, its stem tuber contain abundant starch, needed by human body essential amino acid, The nutriments such as mineral matter, vitamin and dietary fiber, it is a kind of excellent work for integrating the multiple feature such as grain and vegetables Thing potato.Stomach trouble not only can be treated also with medical value with edibility, its antimicrobial component contained can be effectively pre- Anti- gastric ulcer occurs.At present, 90% potato is used to eat raw, and fresh-cut potato product market demand is huge.But potato In process, some bad physiological reactions are produced in atmosphere due to mechanically damaged, after fresh-cut, such as brown stain and de- Water etc., the value of commodity is had a strong impact on, the organoleptic attribute of fabricated product has been had adverse effect, the class black high polymer of generation Water is insoluble in, should not be digested, severe patient threatens to the security of product.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of preservation method of fresh potato flakes.
The present invention adopts the technical scheme that：
A kind of preservation method of fresh potato flakes, comprises the following steps：
(1) potato is cleaned up with clear water, peeled；
(2) potato after peeling is cut into slices；
(3) potato block is put into clear water and soaks 30-40min, wash away unnecessary starch；
(4) ultrasonic sterilization processing is carried out to the potato block after immersion；
(5) antistaling agent is configured：Fresh purslane is chosen, cleans up, shreds, adds 50 times of distilled water, 25-30 DEG C of immersion 48h, after 3 layers of filtered through gauze leaching liquor stoste, apple polyphenol, allicin, Vitamin C are added into purslane leaching liquor stoste Acid, sodium citrate are made composite preservative, in composite preservative the mass concentration of apple polyphenol be 0.3-0.5%, allicin matter Amount concentration is 0.1-0.3%, the mass concentration of ascorbic acid is 0.1-0.3%, sodium citrate mass concentration is 0.2-0.3%；
(6) potato block by ultrasonic sterilization processing is put into above-mentioned antistaling agent and soaks 30-40min, the horse Bell potato chips are 1 with antistaling agent solution volume ratio:3-4；
(7) potato block after antistaling agent is soaked removes filter dry, and is put into freezer and refrigerates after packaging.
Preferably, described potato block thickness is 3-4mm.
Preferably, potato block progress ultrasonic sterilization processing time is 30-50min.
Preferably, it is 40-50KHz that potato block, which carries out ultrasonic sterilization processing frequency,.
Preferably, the Cold storage in the refrigerator temperature is 3 DEG C.
The beneficial effects of the invention are as follows：The method that the present invention is combined using physical fresh-keeping technology and fresh chemically technology, The fresh-keeping preferred plan of potato block is designed, preferable fresh-keeping effect can be reached, the Ma Ling handled by the inventive method Potato chips potato color and luster is good, and browning degree is low, extends its shelf life.
Embodiment
With reference to embodiment, the present invention is further illustrated, and following each embodiments are merely to illustrate the present invention, right The present invention is not restricted.
Embodiment 1
A kind of preservation method of fresh potato flakes, comprises the following steps：
(1) potato is cleaned up with clear water, peeled；
(2) potato after peeling is cut into slices, potato block thickness is 3mm；
(3) potato block is put into clear water and soaks 30min, wash away unnecessary starch；
(4) ultrasonic sterilization processing is carried out to the potato block after immersion, processing time 30min, processing frequency are 40KHz；
(5) antistaling agent is configured：Fresh purslane is chosen, cleans up, shreds, adds 50 times of distilled water, 25 DEG C of immersions 48h, after 3 layers of filtered through gauze leaching liquor stoste, apple polyphenol, allicin, Vitamin C are added into purslane leaching liquor stoste Acid, sodium citrate are made composite preservative, in composite preservative the mass concentration of apple polyphenol be 0.3%, allicin quality it is dense The mass concentration spent for 0.1%, ascorbic acid is 0.1%, sodium citrate mass concentration is 0.2%；
(6) potato block by ultrasonic sterilization processing is put into above-mentioned antistaling agent and soaks 30min, the potato Piece is 1 with antistaling agent solution volume ratio:3；
(7) potato block after antistaling agent is soaked removes filter dry, and is put into freezer and refrigerates after packaging, refrigerated storage temperature 3 ℃。
Embodiment 2
A kind of preservation method of fresh potato flakes, comprises the following steps：
(1) potato is cleaned up with clear water, peeled；
(2) potato after peeling is cut into slices, potato block thickness is 4mm；
(3) potato block is put into clear water and soaks 40min, wash away unnecessary starch；
(4) ultrasonic sterilization processing is carried out to the potato block after immersion, processing time 50min, processing frequency are 50KHz；
(5) antistaling agent is configured：Fresh purslane is chosen, cleans up, shreds, adds 50 times of distilled water, 30 DEG C of immersions 48h, after 3 layers of filtered through gauze leaching liquor stoste, apple polyphenol, allicin, Vitamin C are added into purslane leaching liquor stoste Acid, sodium citrate are made composite preservative, in composite preservative the mass concentration of apple polyphenol be 0.5%, allicin quality it is dense The mass concentration spent for 0.3%, ascorbic acid is 0.3%, sodium citrate mass concentration is 0.3%；
(6) potato block by ultrasonic sterilization processing is put into above-mentioned antistaling agent and soaks 40min, the potato Piece is 1 with antistaling agent solution volume ratio:4；
(7) potato block after antistaling agent is soaked removes filter dry, and is put into freezer and refrigerates after packaging, refrigerated storage temperature 3 ℃。

Claims (5)

1. a kind of preservation method of fresh potato flakes, it is characterised in that comprise the following steps：
(1) potato is cleaned up with clear water, peeled；
(2) potato after peeling is cut into slices；
(3) potato block is put into clear water and soaks 30-40min, wash away unnecessary starch；
(4) ultrasonic sterilization processing is carried out to the potato block after immersion；
(5) antistaling agent is configured：Fresh purslane is chosen, cleans up, shreds, adds 50 times of distilled water, 25-30 DEG C is soaked 48h, Leaching liquor stoste is obtained after 3 layers of filtered through gauze, apple polyphenol, allicin, ascorbic acid, lemon are added into purslane leaching liquor stoste Lemon acid sodium is made composite preservative, in composite preservative the mass concentration of apple polyphenol be 0.3-0.5%, allicin mass concentration Mass concentration for 0.1-0.3%, ascorbic acid is 0.1-0.3%, sodium citrate mass concentration is 0.2-0.3%；
(6) potato block by ultrasonic sterilization processing is put into above-mentioned antistaling agent and soaks 30-40min, the potato Piece is 1 with antistaling agent solution volume ratio:3-4；
(7) potato block after antistaling agent is soaked removes filter dry, and is put into freezer and refrigerates after packaging.
2. preservation method according to claim 1, it is characterised in that described potato block thickness is 3-4mm.
3. preservation method according to claim 1, it is characterised in that potato block carry out ultrasonic sterilization processing time be 30-50min。
4. preservation method according to claim 1, it is characterised in that potato block carries out ultrasonic sterilization processing frequency and is 40-50KHz。
5. preservation method according to claim 1, it is characterised in that the Cold storage in the refrigerator temperature is 3 DEG C.
CN201710943363.2A 2017-10-11 2017-10-11 A kind of preservation method of fresh potato flakes Pending CN107744012A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710943363.2A CN107744012A (en) 2017-10-11 2017-10-11 A kind of preservation method of fresh potato flakes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710943363.2A CN107744012A (en) 2017-10-11 2017-10-11 A kind of preservation method of fresh potato flakes

Publications (1)

Publication Number Publication Date
CN107744012A true CN107744012A (en) 2018-03-02

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CN201710943363.2A Pending CN107744012A (en) 2017-10-11 2017-10-11 A kind of preservation method of fresh potato flakes

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109042834A (en) * 2018-08-06 2018-12-21 湖北文理学院 The preparation method of potato store method and potato products
CN109744310A (en) * 2019-02-02 2019-05-14 浙江省农业科学院 BPH resistant rice variety antisepsis antistaling agent and fresh-keeping of vegetables method

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86102550A (en) * 1986-10-30 1988-05-11 上海市食品工业研究所 A kind of preparation of agent keeping vegetable fresh and using method
CN101518279A (en) * 2009-04-03 2009-09-02 中国农业大学 Color protection fresh keeping method of fresh cut tuber
CN101755893A (en) * 2008-12-25 2010-06-30 章传华 Fresh-keeping can of red beets and preparation method thereof
CN101878810A (en) * 2009-05-08 2010-11-10 北京市第101中学 Bacteriostatic application of purslane
CN103271141A (en) * 2013-05-08 2013-09-04 南京年吉冷冻食品有限公司 Preparation method of efficient novel ponkan preservative
CN103349067A (en) * 2013-07-03 2013-10-16 中国科学院华南植物园 Method for anti-browning and color protecting preservation of litchi

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86102550A (en) * 1986-10-30 1988-05-11 上海市食品工业研究所 A kind of preparation of agent keeping vegetable fresh and using method
CN101755893A (en) * 2008-12-25 2010-06-30 章传华 Fresh-keeping can of red beets and preparation method thereof
CN101518279A (en) * 2009-04-03 2009-09-02 中国农业大学 Color protection fresh keeping method of fresh cut tuber
CN101878810A (en) * 2009-05-08 2010-11-10 北京市第101中学 Bacteriostatic application of purslane
CN103271141A (en) * 2013-05-08 2013-09-04 南京年吉冷冻食品有限公司 Preparation method of efficient novel ponkan preservative
CN103349067A (en) * 2013-07-03 2013-10-16 中国科学院华南植物园 Method for anti-browning and color protecting preservation of litchi

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109042834A (en) * 2018-08-06 2018-12-21 湖北文理学院 The preparation method of potato store method and potato products
CN109744310A (en) * 2019-02-02 2019-05-14 浙江省农业科学院 BPH resistant rice variety antisepsis antistaling agent and fresh-keeping of vegetables method

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Application publication date: 20180302