【作者】 王娟慧；

【导师】 谭兴和；

【作者基本信息】 湖南农业大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 马铃薯因其具有营养全面、适应性强、产量高、适宜加工等特点一直以来都是西方国家的主食。随着生活节奏的加快，中西文化的互渗以及饮食结构的改变，鲜切马铃薯以其新鲜、清洁、方便等特点也越来越被国人所青睐。但是马铃薯净菜由于切割作用使细胞受到了伤害，易产生褐变等一系列不良的生理生化反应，降低马铃薯的商品价值和食用价值。针对这些问题，本文采用不同品种的新鲜马铃薯为原料，研究非亚硫酸盐保鲜方法，以期提高马铃薯净菜的食用安全性和延长产品的货架期。1切片马铃薯的保鲜研究。以中薯三号为原料，采用正交试验，研究了由苹果酸、D-异抗坏血酸钠、氯化钙组成的护色剂对切片马铃薯的护色效果。结果表明，各因素的重要性次序是：苹果酸＞氯化钙＞D-异抗坏血酸钠。苹果酸和氯化钙的浓度越高，对褐变的抑制效果越好，而D-异抗坏血酸钠则以低浓度为宜。确定护色剂的最佳组合是：1.5％苹果酸+0.3％D-异抗坏血酸钠+0.3％氯化钙，切片马铃薯用此护色剂浸泡后，再用PE保鲜膜密封于0℃下冷藏，货架期可达8天，产品色泽良好，质地脆硬。在使用护色剂的基础上，结合马铃薯的品种、贮藏的温度、壳聚糖浓度对切片马铃薯的保鲜效果进行考查。正交试验结果表明：“大西洋”马铃薯PPO活性和总糖含量最低，抗褐变能力强，品质最好；贮藏温度越低，保鲜效果越好；1.0％的壳聚糖具有较好的防褐和抑制PPO活性的能力。确定最佳的保鲜组合为：大西洋+0℃冷藏+1.0％壳聚糖，用保鲜膜密封，货架期可达6天，产品色泽良好，质地较软，表面有一定的粘湿感。2去皮马铃薯的保鲜研究。通过单因素、双因素试验方案，对马铃薯的品种、处理包装的方式、真空包装产品中乙醇含量和菌落总数进行研究，确定去皮马铃薯保鲜的最佳方案为：以“大西洋”马铃薯为原料，去皮清洗后用真空包装，于0℃冷藏。货架期可长达21天，产品色泽好，贮藏安全，开袋后袋中稍有异味，但薯块本身仍有清香味。更多还原

【Abstract】 Potato has been the staple food in the western countries, because it’s characteristicssuch as complete nourishment, strong adapability, high yields and suitable forprocessing. Along with the accelerated pace of life, the combine of Chinese andwestern culture, the changes of diet structure, fresh-cut potato become more and morepopular in people because of fresh, clean and convenience. However, minimallyprocessed potato is easy browning and takes place a series of adverse physiologicaland biochemical responses to reduce the value of goods and potato consumptionvalue, because the cells of potato are hurted by cutting. In light of these problems,this paper using different varieties of fresh potatoes for raw materials, studiedpreservation methods of non-sulfurous acid salt to improving the food safety ofminimally processed potato products and extend the shelf life.1. The fresh-keeping of sliced Potato. Based on the Zhongshu No.3 potato, thisresearch using orthogonal test studied the effect of browning inhibitor on the potatoslices which composed of malic acid, sodium D-isoascorbate and calcium chloride.The results showed that the order of importance of each factor was: malic adid＞calcium chloride＞sodium D-isoascorbate. The higher of the concentration of malicacid and calcium the better of the effect of anti-browning and low concentrations ofsodium D-isoascorbate was suitable. The best browning inhibitor was composed of:1.5％malic acid +0.3％sodium D-isoascorbate +0.3％calcium chloride. Thefresh-cut potato treated with this browning inhibitor and sealed with PE fresh-keepingfilm could be stored at 0℃for 8 days and maintained bright color, crisptesture.The fresh-keeping effect was investgated by combining potato varieties, stroragetemperatures and chitosan concentration basing on the use of browning inhibitor.Orthogonal test results showed that Atlantic potato’s total sugar content and theactivities of PPO was the lowest. It’s anti-browning ability and quality were the best.The storage temperature lower, the better the fresh-keeping effect. 1.0％chitosancould better control the browning and the activities of PPO. The optimal combination of freh-keeping was Atlantic potato +0℃storage +1.0％chitosan. This kind offresh-cut potato sealed by PE fresh-keeping film which shelf life could be up to 6 days.The product had good color, softer texture of the surface and a bit sticky wet.2. The fresh-keeping of Peeled potato. Using the single factor, two-factor tests forstuding the variety of potato, the method of handle and packaging and storage security,determined the best option for the preservation of peeled potato. Took Atlantic potatoas raw materials, peeled, washed and then packed with vaccum, storaged at 0℃,theshelf life of peeled potato could be 21days. The product had good color and ate safely.By the end of storage, after openning the bag would smell a bit odor from the bag,but could still smell the tuber itself.更多还原