阅读说明：本技术 一种马铃薯护色方法 (Color protection method for potatoes ) 是由 赵萍 肖宇轩 张子亮 于 2019-11-20 设计创作，主要内容包括：本发明提供了一种马铃薯护色方法,属于农产品加工处理技术领域。本发明所述方法包括如下步骤：(1)将马铃薯置于浆水中,10～25℃浸泡8～12min,浸泡后取出；(2)将浆水浸泡后的马铃薯置于护色液中,10～25℃浸泡15～25min,浸泡后取出。本发明利用传统发酵食品浆水对马铃薯进行浸泡后,再利用护色液浸泡马铃薯。经本发明处理的马铃薯褐变程度低,护色效果好。且本发明使用的护色液浓度更低,护色液浸泡时间更短,不易发生护色液中组分在食品中超标等安全问题。(The invention provides a color protection method for potatoes, and belongs to the technical field of agricultural product processing. The method comprises the following steps: (1) soaking the potatoes in the slurry for 8-12 min at 10-25 ℃, and taking out after soaking; (2) and (3) placing the potatoes soaked in the slurry into a color protection solution, soaking for 15-25 min at 10-25 ℃, and taking out after soaking. According to the invention, the traditional fermented food slurry is used for soaking the potatoes, and then the color protection solution is used for soaking the potatoes. The potato processed by the method has low browning degree and good color protection effect. The concentration of the color protection liquid used in the invention is lower, the soaking time of the color protection liquid is shorter, and the safety problems that the components in the color protection liquid exceed standards in food and the like are not easy to occur.)

1. A color protection method for potatoes is characterized by comprising the following steps:

(1) soaking the potatoes in the slurry for 8-12 min at 10-25 ℃, and taking out after soaking;

(2) and (3) placing the potatoes soaked in the slurry into a color protection solution, soaking for 15-25 min at 10-25 ℃, and taking out after soaking.

2. The potato color protection method according to claim 1, wherein the color protection liquid in the step (2) takes water as a solvent, and comprises the following components in percentage by mass: 0.1-0.2% of sodium sulfite, 0.15-0.25% of L-cysteine, 0.3-0.5% of lactic acid and 0.2-0.3% of citric acid.

3. The color protection method for potatoes according to claim 1, wherein the soaking ratio in the step (1) is (0.8-1.2) g:1 mL.

4. The color protection method for potatoes according to claim 1, wherein the soaking in the step (2) is carried out at a ratio of (0.8-1.2) g:1 mL.

5. The color protection method for potatoes according to any one of claims 1 to 4, wherein the potatoes are potato slices, and the thickness of the potato slices is 2 to 3 mm.

6. The color-protecting method for potatoes according to claim 1, wherein the slurry contains eremothecium and lactobacillus.

7. The color protection method for potato according to claim 6, wherein the concentration of eremothecium in the slurry is 20 x 10 or more⁶one/mL.

8. The color protection method for potatoes according to claim 6, wherein the concentration of lactobacillus in the slurry is not less than 60 x 10⁶one/mL.

Technical Field

The invention belongs to the technical field of agricultural product processing, and particularly relates to a color protection method for potatoes.

Background

The potato is named as potato, and the Chinese yam egg belongs to solanaceae plants, is a perennial herb plant, and is native to the Andes mountain in south America. Due to the characteristics of good stress resistance, short production period, low cost investment and the like, the corn is widely planted in more than one hundred countries all over the world at present and is also the fourth major grain crop following wheat, corn and rice all over the world.

Browning of potatoes has been a prominent problem in processing, greatly affecting the organoleptic quality and commercial value of potato products. The literature on the biological method for color protection of potatoes is less. Some scholars study the color protection effect in the aspects of enzyme and gene, and find that the expression of the exogenous gene can be used for inhibiting enzymatic browning, and the artificial small RNA technology can also be used for inhibiting potato polyphenol oxidase genes and potato browning. In recent years, the research on natural anti-browning agents is receiving more and more attention and attention, and research finds that pea fermentation liquor has an inhibiting effect on potato browning; the inhibition of the fermentation of the acid pulp on browning not only plays a role in organic acid but also can be related to microorganisms; in addition, the black tea fungus liquid is found to have obvious inhibition effect on the activity of potato polyphenol oxidase.

The serous fluid is a common traditional fermented vegetable in northwest China, contains complicated microflora and takes lactic acid bacteria, saccharomycetes and acetic acid bacteria as dominant flora. The serous fluid can clear heat and clear fire, has special curative effect on certain diseases, and has been specially described in Ben Cao gang mu by Li Shizhen of Ming Dynasty doctors, namely that the serous fluid has the effects of regulating middle warmer, tonifying qi, regulating the flow of qi, relieving the stasis, relieving cough, promoting digestion and promoting urination.

Disclosure of Invention

In view of the problems of the background art, the present invention aims to provide a color protection method for potatoes based on traditional fermented food slurry.

The invention provides a color protection method for potatoes, which comprises the following steps:

(1) soaking the potatoes in the slurry for 8-12 min at 10-25 ℃, and taking out after soaking;

(2) and (3) placing the potatoes soaked in the slurry into a color protection solution, soaking for 15-25 min at 10-25 ℃, and taking out after soaking.

Preferably, the color protection liquid in the step (2) takes water as a solvent, and comprises the following components in percentage by mass: 0.1-0.2% of sodium sulfite, 0.15-0.25% of L-cysteine, 0.3-0.5% of lactic acid and 0.2-0.3% of citric acid.

Preferably, the material-liquid ratio of the soaking in the step (1) is (0.8-1.2) g:1 mL.

Preferably, the material-liquid ratio of the soaking in the step (2) is (0.8-1.2) g:1 mL.

Preferably, the potatoes are potato slices, and the thickness of the potato slices is 2-3 mm.

Preferably, the slurry contains eremothecium and lactobacillus.

Preferably, the concentration of the eremothecium in the slurry is more than or equal to 20 multiplied by 10⁶one/mL.

Preferably, the concentration of the lactobacillus in the slurry is more than or equal to 60 multiplied by 10⁶one/mL.

Has the advantages that: the invention provides a color protection method for potatoes, which comprises the following steps: (1) soaking the potatoes in the slurry for 8-12 min at 10-25 ℃, and taking out after soaking; (2) and (3) placing the potatoes soaked in the slurry into a color protection solution, soaking for 15-25 min at 10-25 ℃, and taking out after soaking. According to the invention, the traditional fermented food slurry is used for soaking the potatoes, and then the color protection solution is used for soaking the potatoes. The potato processed by the method has low browning degree and good color protection effect. The concentration of the color protection liquid used in the invention is lower, the soaking time of the color protection liquid is shorter, and the safety problems that the components in the color protection liquid exceed standards in food and the like are not easy to occur. The invention provides a new technical support for the color protection of the potatoes in scale.

Drawings

FIG. 1 is a graph showing the results of the browning levels of potatoes treated in different ways.

Detailed Description

The invention provides a color protection method for potatoes, which comprises the following steps:

(1) soaking the potatoes in the slurry for 8-12 min at 10-25 ℃, and taking out after soaking;

(2) and (3) placing the potatoes soaked in the slurry into a color protection solution, soaking for 15-25 min at 10-25 ℃, and taking out after soaking.

The method comprises the steps of putting potatoes into slurry, and soaking the potatoes by using the slurry. In the invention, the potatoes are preferably potato slices, and the thickness of the potato slices is preferably 2-3 mm, and more preferably 2 mm. The source of the slurry is not particularly limited in the present invention, and may be any commercially available product in the art. In an embodiment of the invention, the slurry comes fromIn the vegetable market of Lanzhou Rituo university in Lanzhou, Gansu province, the vegetable is refrigerated at 5 ℃ for later use after being purchased. In the invention, the soaking temperature is 10-25 ℃, preferably 15-22 ℃, and more preferably 18-20 ℃. The soaking time is 8-12 min, preferably 9-11 min, and more preferably 10 min. According to the method, potatoes are soaked in slurry, and the soaking material-liquid ratio is preferably (0.8-1.2) g:1mL, and more preferably 1g:1 mL. The invention utilizes the technologies of strain separation and purification, physiological and biochemical identification, molecular biological identification and the like to separate and screen the strain of Eremthecium sp and the strain of Lactobacillus sp from the slurry; wherein the concentration of the eremothecium in the slurry is more than or equal to 20 multiplied by 10⁶Per mL; the concentration of the lactobacillus in the slurry is more than or equal to 60 multiplied by 10⁶one/mL. Experiments show that: the Eremthecumsp strain and the Lactobacillus sp strain have combined inhibitory effects on polyphenol oxidase activity in potatoes. According to the invention, the potatoes are soaked in the slurry, so that the activity of polyphenol oxidase in the potatoes can be effectively reduced.

The potatoes soaked in the slurry are taken out and placed in the color protection solution for soaking treatment. In the invention, the color protection liquid takes water as a solvent, and solutes preferably comprise sodium sulfite, L-cysteine, lactic acid and citric acid; the mass concentration percentage of the sodium sulfite is preferably 0.1-0.2%, and more preferably 0.15%; the mass concentration percentage of the L-cysteine is preferably 0.15-0.25%, and more preferably 0.2%; the mass concentration percentage of the lactic acid is preferably 0.3-0.5%, and more preferably 0.4%; the mass concentration percentage of the citric acid is preferably 0.2-0.3%, and more preferably 0.25%. According to the method, the potatoes are soaked in the color protection solution, wherein the soaking temperature is 10-25 ℃, preferably 15-22 ℃, and more preferably 18-20 ℃. The soaking time is 15-25 min, preferably 18-22 min, and more preferably 20 min. The potatoes soaked in the slurry are soaked in the color protection solution, and the soaking material-liquid ratio is preferably (0.8-1.2) g to 1mL, and more preferably 1g to 1 mL. The potatoes soaked in the slurry are soaked in the color protection solution, so that the browning degree is lower and the color protection effect is better.

The technical solutions provided by the present invention are described in detail below by way of examples, but they should not be construed as limiting the scope of the present invention.