Study On The Processing And Quality Control In Vegetable-potatos

Guangdong Huizhou city is rich in vegetable potato, its products best-sell to domestic and foreign markets. But as improvement of vegetable-potato planting area and yield, the market has gradually saturated, poor sales begin to appear. The local government and related enterprises pay more attention to development of vegetable-potato processing industry. Taking huizhou dish-potato as the material, a dish-potato pickle product was developed with study of the pickle machining process and its quality control method, and through the orthogonal experiment, inspected the dish-potato cut color method and dehydration conditions influence on quality of the pickle, at the same time, studied the salt dosage, pickled time and sterilization condition influence on quality of the pickle and the change of nitrite content products, etc. Main research conclusion is as follows:(1) The reasonable processing technology of dish potato pickle is:Fresh dish-potatoesâ†'cleaningâ†'slittingâ†'color-protectingâ†'water content adjusti ngâ†'picklingâ†'bagging and sealingâ†'microwave sterilizationâ†'cooling in tap waterâ†'dry ing bag surface moistureâ†'finished product.(2) After cutting vegetable-potatoes,the tannin,polyphenol oxidase, etc,which are in the cutting-surface,is easy to occur enzymatic browning contacted with the air, the color is deterioration;high moisture content of potato chips will lose a lot of water,leading to loss nutrients and reduce frangibility.The experiment studied impact of salt dosage and dehydration conditions via Orthogonal test,it shows that:using2.5%salt color-protecting8min, drying3h under85℃in drying oven,then pickling,can obtain a ideal products.(3) During pickling, high levels of salt dosage can inhibit the growth of harmful microbes breeding so as to reduce the nitrite content of products, is conducive to protect it’s color and frangibility.But too much salt dosage can lead to slow fermentation, and high direction of salt isn’t suitable for healthy food. In this paper,14%salt can effectively inhibit deterioration during pickling,and keeps chips has good color,frrangibility and nutritional quality,it can keep the lowest level after pickling27d.(4) In a lower pH and same salt concentration environment,it can effectively restrain harmful microbial growth which produce nitrite, but not lactobacillus.it also have a positive impact on potatos’color and frangibility.The researche shows that:using citric acid for adjusting pH and reducing initial pickle environment to3-5,the last products is ideal in color and frangibility,with low content of nitrite.(5) The bset sterilization conditions is:adding0.05%edible sodium benzoate in salted potatos, and vacuum-packed in food bag(50g per packet),microwaving sterilization in60s,cooling in normal water till35℃,then air drying the surface of packet,keeping in normal temperature with no light,is always good after storing180d.