CN115380948A - Effective fresh-keeping method for fresh-cut potatoes - Google Patents
Effective fresh-keeping method for fresh-cut potatoes Download PDFInfo
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- CN115380948A CN115380948A CN202210850194.9A CN202210850194A CN115380948A CN 115380948 A CN115380948 A CN 115380948A CN 202210850194 A CN202210850194 A CN 202210850194A CN 115380948 A CN115380948 A CN 115380948A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 129
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- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 62
- 238000004806 packaging method and process Methods 0.000 claims abstract description 25
- 239000000645 desinfectant Substances 0.000 claims abstract description 22
- 229910052751 metal Inorganic materials 0.000 claims abstract description 22
- 239000002184 metal Substances 0.000 claims abstract description 22
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 17
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- 238000001514 detection method Methods 0.000 claims abstract description 13
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- 238000005057 refrigeration Methods 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims abstract description 4
- 241000238631 Hexapoda Species 0.000 claims abstract description 4
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- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 52
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 45
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 30
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- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 14
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Images
Classifications
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- 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
- A23B7/14—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
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to the technical field of storage and preservation of agricultural products, and discloses an effective preservation method for fresh-cut potatoes. Fresh potatoes which have smooth surfaces, normal color, no germination, no greening, large and hard potato blocks, no plant diseases and insect pests and no damage are selected as raw materials. Cleaning attachments on the surfaces of potatoes by using tap water, peeling and cutting by using a peeler and a cutting machine, immediately putting the cut potatoes into a prepared special disinfectant, cleaning surface starch, sterilizing, taking out the sterilized potatoes, directly putting the potatoes into a special color-protecting crisp-keeping agent, draining by using a draining machine, packaging the potatoes with the surface water removed, and performing metal detection and refrigeration on the packaged material to obtain the fresh-cut potatoes. The fresh-keeping effective method for the fresh-cut potatoes is safe and effective in disinfection, can efficiently keep crispness of the potatoes, has a good anti-browning effect, abandons a step of removing harmful residues caused by a disinfectant on the surface of the material, and is suitable for industrial application in process.
Description
Technical Field
The invention relates to the technical field of storage and preservation of agricultural products, in particular to an effective preservation method of fresh-cut potatoes.
Background
The fresh-cut potatoes are more and more popular with consumers as clean vegetables, have the characteristics of convenient eating and sanitation, accord with the modern life rhythm of increasing daily life, and have wide market prospect. After the fresh potato is cut, the cut surface of the fresh potato is mechanically damaged, and a series of physiological and biochemical reactions which are unfavorable for quality are easily generated when the fresh potato is exposed to the air, namely, browning is easily generated, so that the organoleptic and nutritional quality of the fresh potato is reduced.
Sodium bisulfite has a highly effective inhibitory effect on enzymatic browning of fresh-cut potatoes, and is used in an amount of 0.4g/kg (in terms of sulfur dioxide), but has been limited in view of safety. With the increasing importance of food safety, safe and green anti-browning agents become a new research direction. At present, the disinfection mode of factory treatment fresh-cut fruits and vegetables is to adopt sodium hypochlorite solution disinfection: the surface microorganisms of the fresh-cut potatoes can be obviously reduced by cleaning the fresh-cut potatoes with 200ppm of sodium hypochlorite. However, a great deal of research shows that sodium hypochlorite is unstable to heat, easily reacts with organic matters in food to generate chloride, is harmful to human bodies, and can damage the flavor and the quality of products, so that a green and safe disinfection mode is particularly necessary. In addition, the color fixative in the fresh-cut fruit and vegetable fresh-keeping method in the factory is selected from a single color fixative, lacks the protection or enhancement of the brittleness of the specific fruit and vegetable (such as potato), and can not achieve the effects of high-quality color protection and crisp protection.
Based on the above, the invention provides an effective fresh-keeping method for fresh-cut potatoes, which is used for solving the chlorine residue hazard in the process of disinfecting the fresh-cut potatoes, abandons the single color fixative conventionally used in factories, uses the compound color-protecting crispness-keeping agent and realizes the high-quality color-protecting crispness-keeping effect.
Disclosure of Invention
In order to achieve the purpose, the invention provides the following technical scheme: an effective method for keeping fresh of fresh-cut potatoes comprises the following steps:
s1, selecting: selecting fresh potatoes with smooth surfaces, normal color, no germination, no greening, large and hard potato blocks, no plant diseases and insect pests and no damage as raw materials;
s2, peeling and cutting: cleaning attachments on the surface of the potatoes, peeling by using a peeler and a cutting machine, and cutting;
s3, cleaning and disinfecting treatment: immediately putting the cut potatoes into a prepared special disinfectant, soaking for 4-6 min, cleaning surface starch and sterilizing;
s4, color protection and brittleness protection treatment: taking out the disinfected potatoes, and directly soaking the potatoes in a special color-protecting crisp-keeping agent for 5 to 8min;
s5, removing surface water: removing the surface water of the potatoes subjected to color protection and crispness protection treatment by using a draining machine;
s6, packaging: packaging the potatoes with the surface water removed in a PA/PE composite bag;
s7, metal detection and refrigeration: the packaged fresh-cut potatoes are subjected to metal detection by a metal detector and then refrigerated in a refrigeration house (the temperature is 0-4 ℃).
Preferably, the special disinfectant in step 3 is prepared from acetic acid and sodium chloride.
Preferably, in the special disinfectant, the concentration of acetic acid is 0.3%, and the concentration of sodium chloride is 0.5%.
Preferably, the special color-protecting brittleness-keeping agent in the step 4 contains ascorbic acid, citric acid, calcium chloride and sodium erythorbate.
Preferably, in the special color-protecting crisp-keeping agent, the concentration of ascorbic acid is 0.05-0.2%, the concentration of citric acid is 0.1-0.5%, the concentration of calcium chloride is 0.05-0.2%, and the concentration of sodium erythorbate is 0.05-0.3%.
Compared with the prior art, the invention provides a safe and effective fresh-keeping method for fresh-cut potatoes, which has the following beneficial effects:
1. the fresh-keeping method for the fresh-cut potatoes is upgraded with the existing color-protecting and fresh-keeping technology, and a green and safe disinfection process is added, so that the growth of microorganisms is effectively inhibited, and the shelf life is prolonged.
2. The fresh-cut potato preservation method can efficiently keep the crispness of the potatoes, has good anti-browning effect, abandons the step of removing harmful residues caused by a disinfectant on the surface of the material, and is technically suitable for industrial application.
3. The fresh-cut potato fresh-keeping method can effectively inhibit the problems of browning, softening, dehydration and the like of the fresh-cut potatoes during storage, and the fresh-keeping period is not less than 8 days.
Drawings
FIG. 1 is a graph showing the comparison of the colony counts of fresh-cut potatoes prepared by different preservation methods. In the figure, results are marked with different letters for the same storage days (same storage environment) to indicate significant differences (p < 0.05). Example 1 is a control sample treated with clear water; sample 2 was prepared using 200ppm sodium hypochlorite for sterilization and 0.2% ascorbic acid for color protection; example 3 is a sample prepared using the method of example seven of the present invention. Each sample was vacuum packed and stored at 3. + -. 1 ℃.
FIG. 2 is a graph showing hardness comparison between fresh potatoes prepared by different preservation methods before and after cooking. In the figure, results are marked with different letters for the same storage days (same storage environment) to indicate significant differences (p < 0.05). Example 1 is a control sample treated with clear water; sample 2 was prepared using 200ppm sodium hypochlorite for sterilization and 0.2% ascorbic acid for color protection; example 3 is a sample prepared using the method of example seven of the present invention. Each sample was vacuum packed and stored at 3. + -. 1 ℃.
FIG. 3 is a graph showing a comparison of the sensory qualities of samples prepared by different methods (ordinary atmospheric packaging) after storage for 8 days (3. + -. 1 ℃ C.). From left to right, the pictures are respectively the control sample prepared by using clear water treatment, the sample prepared by using 200ppm sodium hypochlorite for disinfection and 0.2% ascorbic acid for color protection, and the sample prepared by using the method of the seventh embodiment of the invention.
FIG. 4 is a reference drawing of a vacuum packaged potato slice according to an embodiment of the present invention;
FIG. 5 is a reference view of a three vacuum packed potato slice according to an embodiment of the present invention;
fig. 6 is a reference view of three general packaged potato slices according to an embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments and the schematic drawings of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
The embodiment is a specific implementation mode of an effective fresh-keeping method for fresh-cut potatoes.
An effective method for keeping fresh of fresh-cut potatoes comprises the following steps:
s1, selecting: selecting fresh potatoes which have smooth surfaces, normal color, no germination, no green, large and hard potato chips, no plant diseases and insect pests and no damage as raw materials;
s2, peeling and cutting: cleaning attachments on the surface of the potatoes, peeling by using a peeler and a cutting machine, and cutting;
s3, cleaning and disinfecting treatment: immediately soaking the cut potato in the prepared special disinfectant for 5min, cleaning surface starch and sterilizing;
s4, color protection and brittleness protection treatment: taking out the disinfected potatoes, and directly soaking the potatoes in a special color-protecting crisp-keeping agent for 5 to 8min;
s5, removing surface water: removing water on the surface of the potatoes by using a draining machine;
s6, packaging: packaging the potato chips with the surface water removed in a PA/PE composite bag;
s7, metal detection and refrigeration: the packaged fresh-cut potatoes are subjected to metal detection by a metal detector and then refrigerated in a refrigeration house (the temperature is 0-4 ℃).
Specifically, the special disinfectant in step 3 is prepared from acetic acid and sodium chloride.
Specifically, the special disinfectant contains 0.3% of acetic acid and 0.5% of sodium chloride.
Specifically, the special color-protecting brittleness-keeping agent in the step 4 contains ascorbic acid, citric acid, calcium chloride and sodium erythorbate.
Specifically, in the special color-protecting crisp-keeping agent, the concentration of ascorbic acid is 0.05-0.2%, the concentration of citric acid is 0.1-0.5%, the concentration of calcium chloride is 0.05-0.2%, and the concentration of sodium erythorbate is 0.05-0.3%.
Example two
The embodiment is a specific implementation of an effective fresh-keeping method for fresh-cut potatoes based on the first embodiment.
An effective method for keeping fresh of fresh-cut potatoes comprises the following steps:
s1, selecting fresh potatoes with good appearance and sense as raw materials;
s2, peeling and cutting the potatoes into potato chips with the thickness of 6 mm;
s3, removing water on the surface of the potatoes by using a draining machine;
s4, filling the potato chips with the surface water removed into a PA/PE composite bag, and packaging by adopting two modes of ordinary normal-pressure packaging and vacuum packaging;
and S5, finally carrying out metal detection on the packaged fresh-cut potato chips by using a metal detector, and then carrying out cold chain transportation and sale, wherein the cold chain temperature is 3 +/-1 ℃.
EXAMPLE III
The embodiment is a specific implementation of an effective fresh-keeping method for fresh-cut potatoes based on the first embodiment.
An effective fresh-keeping method for fresh-cut potatoes comprises the following steps:
s1, selecting fresh potatoes with good appearance and sense as raw materials;
s2, peeling and cutting the potatoes into potato chips with the thickness of 6 mm;
s3, immediately putting the cut potatoes into a special disinfectant containing 0.3% of acetic acid and 0.5% of sodium chloride for soaking for 5min, cleaning starch on the surface and sterilizing;
s4, removing water on the surface of the potatoes by using a draining machine;
s5, filling the potato chips with the surface water removed into a PA/PE composite bag, and packaging by adopting two modes of ordinary normal pressure and vacuum packaging;
s6, finally, carrying out metal detection on the packaged fresh-cut potato chips by using a metal detector, and then carrying out cold chain transportation and sale, wherein the cold chain temperature is 3 +/-1 ℃.
Example four
The embodiment is a specific implementation of an effective fresh-keeping method for fresh-cut potatoes, which is based on the first embodiment.
An effective method for keeping fresh of fresh-cut potatoes comprises the following steps:
s1, selecting fresh potatoes with good appearance and sense as raw materials;
s2, peeling and cutting the potatoes into potato chips with the thickness of 6 mm;
s3, soaking the cut potatoes in a special disinfectant containing 0.3% of acetic acid and 0.5% of sodium chloride for 4min, cleaning surface starch and sterilizing;
s4, directly soaking the disinfected potato chips in a special color-protecting crisp-keeping agent (the concentration of ascorbic acid is 0.1 percent, the concentration of citric acid is 0.1 percent, the concentration of calcium chloride is 0.1 percent, and the concentration of sodium erythorbate is 0.1 percent) for 5min;
s5, removing water on the surface of the potatoes by using a draining machine;
s6, filling the potato chips with the surface water removed into a PA/PE composite bag, and packaging by adopting two modes of common normal pressure and vacuum packaging;
s7, finally, carrying out metal detection on the packaged fresh-cut potato chips by using a metal detector, and then carrying out cold chain transportation and sale, wherein the cold chain temperature is 3 +/-1 ℃.
EXAMPLE five
The embodiment is a specific implementation of an effective fresh-keeping method for fresh-cut potatoes based on the first embodiment.
An effective method for keeping fresh of fresh-cut potatoes comprises the following steps:
s1, selecting fresh potatoes with good appearance and sense as raw materials;
s2, peeling the potatoes, and cutting the potatoes into potato chips with the thickness of 6 mm;
s3, soaking the cut potatoes in a special disinfectant containing 0.3% of acetic acid and 0.5% of sodium chloride for 5min, cleaning surface starch and sterilizing;
s4, directly soaking the sterilized potato chips in a special color-protecting crisp-keeping agent (the concentration of ascorbic acid is 0.2%, the concentration of citric acid is 0.3%, the concentration of calcium chloride is 0.1%, and the concentration of sodium erythorbate is 0.2%) for 7min;
s5, removing water on the surface of the potatoes by using a draining machine;
s6, filling the potato chips with the surface water removed into a PA/PE composite bag, and packaging by adopting two modes of ordinary normal pressure packaging and vacuum packaging;
s7, finally, carrying out metal detection on the packaged fresh-cut potato chips by using a metal detector, and then carrying out cold chain transportation and sale, wherein the cold chain temperature is 3 +/-1 ℃.
Example six
The embodiment is a specific implementation of an effective fresh-keeping method for fresh-cut potatoes, which is based on the first embodiment.
An effective fresh-keeping method for fresh-cut potatoes comprises the following steps:
s1, selecting fresh potatoes with good appearance and sense as raw materials;
s2, peeling the potatoes, and cutting the potatoes into potato chips with the thickness of 6 mm;
s3, soaking the cut potatoes in a special disinfectant containing 0.3% of acetic acid and 0.5% of sodium chloride for 5min, cleaning surface starch and sterilizing;
s4, directly soaking the sterilized potato chips in a special color-protecting crisp-keeping agent (the concentration of ascorbic acid is 0.15%, the concentration of citric acid is 0.5%, the concentration of calcium chloride is 0.2%, and the concentration of sodium erythorbate is 0.2%) for 5min;
s5, removing water on the surface of the potatoes by using a draining machine;
s6, filling the potato chips with the surface water removed into a PA/PE composite bag, and packaging by adopting two modes of common normal pressure and vacuum-pumping packaging;
s7, finally, carrying out metal detection on the packaged fresh-cut potato chips by using a metal detector, and then carrying out cold chain transportation and sale, wherein the cold chain temperature is 3 +/-1 ℃.
EXAMPLE seven
The embodiment is a specific implementation of an effective fresh-keeping method for fresh-cut potatoes, which is based on the first embodiment.
An effective method for keeping fresh of fresh-cut potatoes comprises the following steps:
s1, selecting fresh potatoes with good appearance and sense as raw materials.
S2, peeling the potatoes, and cutting the potatoes into potato chips with the thickness of 6 mm;
s3, soaking the cut potatoes in a special disinfectant containing 0.3% of acetic acid and 0.5% of sodium chloride for 6min, cleaning surface starch and sterilizing;
s4, directly soaking the sterilized potato chips in a special color-protecting crisp-keeping agent (the concentration of ascorbic acid is 0.1 percent, the concentration of citric acid is 0.5 percent, the concentration of calcium chloride is 0.2 percent, and the concentration of sodium erythorbate is 0.2 percent) for 8min;
s5, removing water on the surface of the potatoes by using a draining machine;
s6, filling the potato chips with the surface water removed into a PA/PE composite bag, and packaging in a common normal pressure mode and a vacuum mode;
s7, finally, carrying out metal detection on the packaged fresh-cut potato chips by using a metal detector, and then carrying out cold chain transportation and sale, wherein the cold chain temperature is 3 +/-1 ℃.
The total number of colonies and the color difference value control experiment were performed according to the above examples two, three, four, five, six, and seven, respectively.
The experimental effect data are as follows:
TABLE 1 Total colony count and color difference results for samples of each example
Note: samples two, three, four, five, six, and seven were prepared using the atmospheric packaging of examples two, three, four, five, six, and seven, respectively.
Table 1 shows the total number of colonies and the color difference values of the samples (atmospheric packaging) of each example. In Table 1, the total number of colonies was determined by the method GB 4789.2-2016 (the same applies below); the color difference L value is measured by a WSC-S color difference meter (the same is applied below), the L value is the brightness value of the sample and reflects the brightness degree of the sample, the larger the L value is, the higher the brightness of the color is, the lighter the color is, and the smaller the L value is, the darker the brightness is and the darker the color is. As can be seen from Table 1, the antistaling agents with different proportions have certain fresh-keeping effect on the fresh-cut potatoes, and the fresh-keeping effect is better than that of the third embodiment (only disinfection and no color protection); the comprehensive preservation effects of the fifth, sixth and seventh embodiments are better and similar; example two the total number of fresh-cut potato colonies treated with clean water had exceeded the maximum fruit and vegetable colony count on day 8; the fifth, sixth and seventh examples effectively inhibit the growth of microorganisms, and the color change is relatively small; by adopting the fresh-keeping and color-protecting scheme of the fresh-cut potatoes of the fifth, sixth and seventh embodiments (the disinfectant contains 0.3 percent of acetic acid and 0.5 percent of sodium chloride, and the color-protecting and crisp-keeping agent contains 0.15 to 0.2 percent of ascorbic acid, 0.3 to 0.5 percent of citric acid, 0.1 to 0.2 percent of calcium chloride and 0.2 to 0.3 percent of sodium erythorbate), the shelf life of the fresh-cut potatoes can be effectively prolonged.
TABLE 2 inhibition of microorganisms and browning in fresh-cut potatoes in different packaging modes
Note: sample 1 was prepared by vacuum packaging as in example two; sample 2 was prepared by vacuum packaging as in example three; sample 3 was prepared from the normal atmospheric packaging of example three. Samples of each example were stored at 3. + -. 1 ℃ for 2 days.
As can be seen from Table 2, the preservation effect of the vacuum packaging of the sample is obviously superior to that of the ordinary normal pressure packaging, and the browning of the fresh-cut potatoes can be effectively inhibited. As can be seen from the test results of sample 1 (example II: vacuum packaging), only vacuum packaging has the effect of inhibiting browning, but the effect of inhibiting microorganisms is small; from the test results of sample 2 (example three: vacuum packaging) and sample 3 (example three: ordinary atmospheric packaging), it is clear that the preservation effect of ordinary atmospheric packaging is not as good as that of vacuum packaging. Compared with the prior art, the fresh-cut potatoes packaged in a vacuum packaging mode have better fresh-keeping effect.
The quality of the samples prepared by a single fresh-keeping method (200 ppm sodium hypochlorite sterilization and 0.2% ascorbic acid color protection) commonly used by factories for fresh-cut potatoes is compared with that of the samples prepared by a seven-implementation method (a special disinfectant contains 0.3% acetic acid and 0.5% sodium chloride, a special color-protecting and crispness-keeping agent contains 0.1% ascorbic acid, 0.5% citric acid, 0.2% calcium chloride and 0.2% sodium erythorbate) by taking the total colony count and the potato hardness (the hardness is measured by a texture analyzer) of the samples as measurement indexes, and the specific results are shown in figures 1, 2 and 3 (the control samples are samples prepared by adopting clear water treatment, and all the samples are stored at 3 +/-1 ℃ in a vacuum package).
FIG. 1 is a graph comparing the total number of colonies from fresh-cut potatoes prepared by different methods. As can be seen from FIG. 1, for the total number of colonies of fresh-cut potatoes stored for 8 days, the total number of colonies of the sample prepared in example seven is significantly lower than that of the sample prepared by a single fresh-keeping method (200 ppm sodium hypochlorite sterilization and 0.2% ascorbic acid color protection) on days 2, 4, 6 and 8 (p < 0.05), which indicates that the fresh-keeping effect of example seven is significantly high, and the total number of colonies of the sample on day eight is 3.26lg (cfu/g) and is lower than that of international class A (satisfactory) instant food, the limit of the total number of colonies is 4lg (cfu/g); the total number of colonies of the sample prepared by a single fresh-keeping method (200 ppm sodium hypochlorite sterilization, 0.2% ascorbic acid color protection) is 4.08lg (cfu/g), which is lower than the limit of 5lg (cfu/g) of the total number of colonies of the international class B (accepted) instant food; the total number of the potato colonies treated by the clean water is 5.52lg (cfu/g), which exceeds the limit of the total number of the edible food colonies.
FIG. 2 is a graph showing a comparison of hardness of fresh-cut potatoes made by different methods before and after cooking. In FIG. 2, the hardness values of 3 samples were tested under 3 conditions (storage 0 days, storage 8 days, 5min boiling after storage 8 days). On day 8 of storage, the hardness values for the samples prepared in example seven were all significantly greater than the control and the samples prepared by the single freshness method (200 ppm sodium hypochlorite sterilization, 0.2% ascorbic acid color protection) (p < 0.05); boiling water cooking tests of the samples after 8 days storage showed no significant difference in hardness values (p > 0.05) between the control samples and the samples prepared by the single preservation method (200 ppm sodium hypochlorite sterilization, 0.2% ascorbic acid color protection), whereas the hardness values of the samples prepared in example seven were significantly greater than the hardness values of the control samples and the samples prepared by the single preservation method (200 ppm sodium hypochlorite sterilization, 0.2% ascorbic acid color protection) (p < 0.05). Thus, the crispness quality of the potatoes prepared using example seven was significantly better, both before and after cooking.
FIG. 3 is a graph showing a comparison of the sensory qualities of samples prepared by different methods (ordinary atmospheric packaging) after storage for 8 days (3. + -. 1 ℃ C.). As can be seen from fig. 3, the sensory quality of the sample prepared in example seven is significantly better than that of the sample prepared by the single preservation method (200 ppm sodium hypochlorite sterilization, 0.2% ascorbic acid color protection), while the control sample has the most severe browning and the worst sensory quality.
Further, the samples prepared in example seven, the samples prepared by a single preservation method (200 ppm sodium hypochlorite sterilization, 0.2% ascorbic acid color protection), and the control samples (samples prepared by treating with clear water) were selected as test samples (both of which were vacuum-packed and stored at 3 ± 1 ℃ for 8 days), and the sensory quality differences before and after cooking of the test samples were measured. Sensory evaluation criteria for fresh-cut potatoes are given in Table 3. Sensory evaluation of freshly cut potatoes after cooking is shown in table 4. Sensory scores before and after cooking for the different samples are shown in table 5, wherein: sample 1 control sample; sample 2 was prepared using a single fresh-keeping method; sample 3 was the sample prepared using example seven. As can be seen from table 5, the sensory quality before and after cooking was the best for the sample prepared in example seven, and the sensory quality after cooking was superior to that before cooking; the organoleptic quality of the samples prepared by the single preservation method (200 ppm sodium hypochlorite sterilization, 0.2% ascorbic acid color protection) after cooking is slightly inferior to that before cooking; the control sample had the worst organoleptic qualities before and after cooking and was unacceptable for consumption. The results show that the fresh-cut potatoes prepared by using the special disinfectant (containing 0.3 percent of acetic acid and 0.5 percent of sodium chloride) and the special color-protecting and crisp-keeping agent (containing 0.15 to 0.2 percent of ascorbic acid, 0.3 to 0.5 percent of citric acid, 0.1 to 0.2 percent of calcium chloride and 0.2 to 0.3 percent of sodium erythorbate) according to the method of the invention not only have better self-quality and longer shelf life, but also can maintain high-quality after cooking.
TABLE 3 sensory evaluation Standard of fresh-cut Potato
TABLE 4 sensory evaluation Standard for cooked fresh-cut potatoes
TABLE 5 sensory before and after cooking of the different samples
And (4) conclusion: according to the method, fresh-cut potatoes prepared by adopting a special disinfectant (containing 0.3 percent of acetic acid and 0.5 percent of sodium chloride) and a special color-protecting crisp-keeping agent (containing 0.15 to 0.2 percent of ascorbic acid, 0.3 to 0.5 percent of citric acid, 0.1 to 0.2 percent of calcium chloride and 0.2 to 0.3 percent of sodium erythorbate) have the fresh-keeping period of not less than 8 days under the cold chain condition of 3 +/-1 ℃. The fresh-cut potato fresh-keeping method is safe and effective in disinfection, can efficiently keep the crispness of the potatoes, has good anti-browning effect and high cooking quality of products, and abandons the step of removing harmful residues caused by a disinfectant on the surface of the material.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. An effective fresh-keeping method for fresh-cut potatoes, which is characterized by comprising the following steps:
s1, selecting: selecting fresh potatoes with smooth surfaces, normal color, no germination, no greening, large and hard potato blocks, no plant diseases and insect pests and no damage as raw materials;
s2, peeling and cutting: cleaning attachments on the surface of the potatoes, peeling by using a peeler and a cutting machine, and cutting;
s3, cleaning and disinfecting treatment: immediately putting the cut potatoes into a prepared special disinfectant, soaking for 4-6 min, cleaning surface starch and sterilizing;
s4, color protection and brittleness protection treatment: taking out the disinfected potatoes, and directly soaking the potatoes in a special color-protecting crisp-keeping agent for 5 to 8min;
s5, removing surface water: removing surface water of the potatoes subjected to color protection and crispness protection treatment by using a draining machine;
s6, packaging: packaging the potatoes with the surface water removed in a PA/PE composite bag;
s7, metal detection and refrigeration: the packaged fresh-cut potatoes are subjected to metal detection by a metal detector and then are refrigerated in a refrigeration house (the temperature is 0-4 ℃).
2. The method of claim 1, wherein the fresh-cut potatoes are processed by the method of claim: the special disinfectant in the step 3 is prepared from acetic acid and sodium chloride.
3. The method of claim 2, wherein the fresh-cut potatoes are processed by the method of claim: in the special disinfectant, the concentration of acetic acid is 0.3%, and the concentration of sodium chloride is 0.5%.
4. The method of claim 1, wherein the fresh-cut potatoes are processed by the method of claim: the special color-protecting brittleness-keeping agent in the step 4 contains ascorbic acid, citric acid, calcium chloride and sodium erythorbate.
5. The method of claim 4, wherein the fresh-cut potatoes are processed by the method of claim: in the special color-protecting crisp-keeping agent, the concentration of ascorbic acid is 0.05-0.2%, the concentration of citric acid is 0.1-0.5%, the concentration of calcium chloride is 0.05-0.2%, and the concentration of sodium erythorbate is 0.05-0.3%.
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