CN104082832A - Fresh-keeping method of semi-processed fresh dishes - Google Patents

Fresh-keeping method of semi-processed fresh dishes Download PDF

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Publication number
CN104082832A
CN104082832A CN201410251385.9A CN201410251385A CN104082832A CN 104082832 A CN104082832 A CN 104082832A CN 201410251385 A CN201410251385 A CN 201410251385A CN 104082832 A CN104082832 A CN 104082832A
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parts
fresh
alcohol extract
keeping
rotating speed
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胡广隆
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Beijing Jiayao Science & Technology Co ltd
Beijing Academy of Agriculture and Forestry Sciences
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Beijing Jiayao Science & Technology Co ltd
Beijing Academy of Agriculture and Forestry Sciences
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    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/20—Compounding polymers with additives, e.g. colouring
    • C08J3/22—Compounding polymers with additives, e.g. colouring using masterbatch techniques
    • C08J3/226—Compounding polymers with additives, e.g. colouring using masterbatch techniques using a polymer as a carrier
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    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L23/00—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers
    • C08L23/02—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers not modified by chemical after-treatment
    • C08L23/04—Homopolymers or copolymers of ethene
    • C08L23/06—Polyethene
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2323/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
    • C08J2323/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
    • C08J2323/04—Homopolymers or copolymers of ethene
    • C08J2323/06—Polyethene
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2423/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
    • C08J2423/02—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers not modified by chemical after treatment
    • C08J2423/04—Homopolymers or copolymers of ethene
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    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2423/00—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers
    • C08J2423/26—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers modified by chemical after-treatment
    • C08J2423/30—Characterised by the use of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Derivatives of such polymers modified by chemical after-treatment by oxidation
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    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
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    • C08K3/18—Oxygen-containing compounds, e.g. metal carbonyls
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Abstract

The invention provides a fresh-keeping method of semi-processed fresh dishes. The method includes: 1) putting the semi-processed fresh dishes into purified water and performing ultrasonic washing; and 2) dipping the semi-processed fresh dishes subjected to the ultrasonic washing into a fresh-keeping agent for 15-20 min, dehydrating and packaging with preservative film. The effective component of the fresh-keeping agent is an alcohol extract of natural spices. The preservative film is prepared from a nanometer silver material, nanometer TiO2 and polyethylene plastic. According to the fresh-keeping method, an ultrasonic method is adopted to remove pesticide residue, the alcohol extract of the natural spices is adopted as the natural safe fresh-keeping agent, and the preservative film prepared from the nanometer materials is adopted for fresh-keeping packaging. The fresh-keeping packaging method has good antibacterial and anticorrosion functions and good oxygen and water permeability properties and adapts to physiology and biochemistry and quality change rules of fresh cuts, thus guaranteeing the good fresh-keeping quality of products, and guaranteeing food safety within the shelf life. The fresh-keeping method can be widely used in fresh-keeping of the semi-processed fresh dishes.

Description

Partly process the preservation method of fresh vegetable
Technical field
The present invention relates to food engineering field, specifically, relate to a kind of preservation method of partly processing fresh vegetable.
Background technology
Partly process fresh vegetable and have another name called half processing vegetable or slightly process vegetable, refer to that fresh vegetable raw material is classified, the processing such as arrangement, cleaning, peeling, cutting and packaging and can directly cooking of making or direct edible vegetable.Along with people's living standard improves and rhythm of life quickening, partly process the features such as fresh vegetable is fresh, convenient with it, nutrition, enjoy high-end consumers to like, consumption figure continues to increase in recent years.Meanwhile, partly process fresh vegetable due to fresh and tender, the easy atrophy of quality, be subject to that germ is contaminated, easy mechanical damage, normal temperature condition is variable color, rotten in lower 1 day.How to extend the shelf time of the fresh vegetable of half processing, and to improve its edible quality in shelf time be that order is as needed the problem of solution badly.
At present commercially available most of vegetable and fruit has residues of pesticides more, and that gives people has healthyly brought potential harm.The remains of pesticide of therefore, how effectively to degrade in fruits and vegetables becomes the topic that people are concerned about gradually.Current, most families are all by simple immersion and rinse the content that reduces remains of pesticide in fruits and vegetables, but the effect of doing is like this limited.For this reason, some commodity for remains of pesticide on the fruits and vegetables of degrading on market, have also been there are, as fruits and vegetables cleaning agent and fruits and vegetables detoxification machine.Fruit-vegetable clear lotion only has good degradation effect to a certain agricultural chemicals conventionally, and poor for different types of degradation of pesticide effect, but also can have the residue problem of cleaning agent, thereby the scope of application is limited.Fruits and vegetables detoxification machine mainly reaches the object of deteriorating pesticide residue by the oxidation of ozone, but because the productive rate of ozone is low, oxidability also relatively a little less than, make the degradation effect of agricultural chemicals poorly, the processing time is longer; And ozone not only can, by agricultural chemicals oxidation residual on fruits and vegetables, also can destroy some nutritional labeling in fruits and vegetables, reduces the edibility of fruits and vegetables.Therefore, urgently develop a kind of technology of degrading pesticide residues of green.
Common on the market have multiplely for the fresh-keeping antistaling agent of vegetable, conventional antistaling agent has benzoic acid, butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT) etc.This class chemical synthesis antistaling agent is widely used, good refreshing effect.Along with scientific and technological progress, it is found that chemical synthesis food preservative exists grave danger to health, food safety standard has been proposed to requirements at the higher level, the development of food preservative also presents new trend: the one, higher to lower, the safer future development of toxicity by toxicity, the 2nd, by chemical synthesis antistaling agent to crude antistaling agent future development.Nanutal food fresh-keeping agent is heard the antistaling agent of effect as a class new type of safe, become one of focus of food scientific research.
The use of spice has long history in China, and it has and strong is taste, is fragrant effect, can not only promote appetite, improves flavour of food products, also has anti-corrosion function and anti-oxidation function and as food additives.In addition, a lot of spices have been identified and have had aid digestion, anti-oxidant, antitumor, anti-mutagenesis and anticancer function.It is significant that the crude antistaling agent of exploitation taking spice as raw material partly processed the fresh vegetable shelf-life for extending, fresh vegetable level of security is partly processed in lifting.
In recent years, the existing multiple nano composite membrane for packaging for foodstuff appears on the market, as nanometer Ag/PE class, nano-TiO/PP class, nano montmorillonite powder/PA class etc., in the food packaging industries such as beer, beverage, fruits and vegetables, meat, dairy produce, also start large-scale application, and obtained good packaging effect.Japan has developed the full New Inorganic Antibacterial Agents taking silver zeolite as masterbatch, has both played the effect of catalyst, has again significant antibacterial characteristics, the antibacterial effect duration is long, can not vaporize and move and packing material be exerted an influence, processing stability be high, environmentally safe.
Summary of the invention
The present invention is intended to for partly processing at present fresh vegetable development rapidly, the antistaling agent using is mostly chemical synthesis, and there is the problems such as potential safety hazard, on market, assorted cold dishes packaging is mainly with outer coating plastic film packaging or vacuum packaging after plastic pallet splendid attire, product quality can not be guaranteed, easily there is brown stain, the physiological activity of oxidation and dehydration etc. or inhibition fresh-cut dish, produce vinosity etc., fresh-cut assorted cold dishes sense organ is difficult for being accepted by consumer, in order to promote the level of security of the fresh vegetable of half processing, improve the quality of partly processing fresh vegetable, a kind of preservation method of partly processing fresh vegetable is provided.
In order to realize the object of the invention, a kind of preservation method of partly processing fresh vegetable of the present invention, comprises the following steps:
1) will partly process fresh vegetable is placed in pure water and carries out Ultrasonic Cleaning;
2) will immerse in antistaling agent and soak 15-20min through the fresh vegetable of partly processing of Ultrasonic Cleaning, after dehydration, pack with nano preservative film material.
Wherein, step 2) described in the active ingredient that contains in the antistaling agent alcohol extract that is natural flavor.
Step 1) in carry out Ultrasonic Cleaning, ultrasonic wave processing is divided into two steps and carries out: first carry out high frequency ultrasound process 18min, ultrasound intensity is 45W/cm 2, frequency 130kHz; Then carry out low frequency ultrasound and process 20min, ultrasound intensity is 85W/cm 2, frequency 25kHz.
Step 2) described in the alcohol extract of natural flavor include but not limited to the alcohol extract of anise, dark plum, Chinese cassia tree, purple perilla, tsaoko etc.
Preferably, step 2) described in each active ingredient of containing in antistaling agent by weight: anistree alcohol extract 35-45, dark plum alcohol extract 10-20, cinnamyl alcohol extract 15-25, perilla alcohol extract 5-15 and tsaoko alcohol extract 10-20; Each active ingredient is mixed in proportion, be mixed with the solution of 5-6g/L with pure water, obtain antistaling agent.
Step 2) described in the preparation technology of nano preservative film material as follows:
1. each material by weight, is got 6～8 parts of silver nano materials, TiO 212～16 parts of nano materials, 52～58 parts of vinyons, 6～9 parts of coupling agents, 3～5 parts of lubricants, 6～8 parts of 3～5 parts, antistatic additive and stabilizing agents; Use high-speed mixer by even above-mentioned each mixing of materials, incorporation time 32～38min, rotating speed 235～275r/min; Then after mediating on double-screw extruding pelletizing machine, extrude and make master batch, kneading time 20～30min, 135～155 DEG C of extruder temperatures, screw speed 320～350r/min;
2. get 93～96 parts of 3～6 parts of the above-mentioned master batches making and vinyons, use high-speed mixer that the two is mixed, incorporation time 22～27min, rotating speed 230～260r/min; Use inflation film manufacturing machine to blow the material after mixing, 160～180 DEG C of blown film temperature, rotating speed is 17～19r/min, obtains nanometer antistaling film material.
Wherein, step 1. described in coupling agent be silane coupler, model includes but not limited to KH-550, KH-570 and KH-79, and described lubricant is OPE, and model includes but not limited to Luwax OA3, producer is German BASF AG, described antistatic additive is glyceryl monostearate, and model includes but not limited to ATMER129, and described stabilizing agent is hindered amine light stabilizer, model includes but not limited to Hostavin N20, and producer is Switzerland's Clariant (Clariant) company.
After the pure water relating in the present invention refers to and filters out impurities, then normal-temperature water after purification utensil and ultraviolet sterilization.
The present invention also provides one partly to process fresh vegetable antistaling agent, the active ingredient containing in described antistaling agent is the alcohol extract of natural flavor, wherein, the alcohol extract of described natural flavor includes but not limited to the alcohol extract of anise, dark plum, Chinese cassia tree, purple perilla, tsaoko.
The preparation technology of each alcohol extract is as follows:
After anise, dark plum, Chinese cassia tree, purple perilla and tsaoko are pulverized respectively, cross 50 mesh sieves; Take respectively 30g powder and be placed in 500mL round-bottomed flask, add 250mL absolute ethyl alcohol, condensing reflux 35min, leaves standstill to room temperature, filters, and collects filtrate; Residue cleans 5 times with 30mL absolute ethyl alcohol, filters merging filtrate; Filtrate after merging is evaporated near doing in vacuum rotary evaporator, move in bottle and dry up with nitrogen, obtain respectively the alcohol extract of anise, dark plum, Chinese cassia tree, purple perilla and tsaoko.
Preferably, the each active ingredient containing in described antistaling agent is by weight: anistree alcohol extract 35-45, dark plum alcohol extract 10-20, cinnamyl alcohol extract 15-25, perilla alcohol extract 5-15 and tsaoko alcohol extract 10-20; Each active ingredient is mixed in proportion, be mixed with the solution of 5-6g/L with pure water.
The present invention also provides above-mentioned application of partly processing fresh vegetable antistaling agent, fresh fruit or vegetable are carried out after classification, arrangement, cleaning, cutting processing, immerse partly to process in fresh vegetable antistaling agent and soak 15-20min, after dehydration, packaging, makes the fresh fruit of vegetables after cutting in 11 days, still keep fresh state.Described fresh vegetable comprises leaf vegetables vegetable, or tubers vegetable, or solanaceous vegetables vegetable.
The present invention further provides a kind of nano preservative film material, the preparation technology of described nano preservative film material is as follows:
1. each material by weight, is got 6～8 parts of silver nano materials, TiO 212～16 parts of nano materials, 52～58 parts of vinyons, 6～9 parts of coupling agents, 3～5 parts of lubricants, 6～8 parts of 3～5 parts, antistatic additive and stabilizing agents; Use high-speed mixer by even above-mentioned each mixing of materials, incorporation time 32～38min, rotating speed 235～275r/min; Then after mediating on double-screw extruding pelletizing machine, extrude and make master batch, kneading time 20～30min, 135～155 DEG C of extruder temperatures, screw speed 320～350r/min;
2. get 93～96 parts of 3～6 parts of the above-mentioned master batches making and vinyons, use high-speed mixer that the two is mixed, incorporation time 22～27min, rotating speed 230～260r/min; Use inflation film manufacturing machine to blow the material after mixing, 160～180 DEG C of blown film temperature, rotating speed is 17～19r/min, obtains nanometer antistaling film material.
Wherein, step 1. described in coupling agent be silane coupler, model includes but not limited to KH-550, KH-570 and KH-79, and described lubricant is OPE, and model includes but not limited to Luwax OA3, producer is German BASF AG, described antistatic additive is glyceryl monostearate, and model includes but not limited to ATMER129, and described stabilizing agent is hindered amine light stabilizer, model includes but not limited to Hostavin N20, and producer is Switzerland's Clariant (Clariant) company.
Preferably, the preparation technology of described nano preservative film material is as follows:
1. each material by weight, is got 7 parts of silver nano materials, TiO 215 parts of nano materials, 55 parts of vinyons, 8 parts of coupling agents, 4 parts of lubricants, 7 parts of 4 parts, antistatic additive and stabilizing agents; Use high-speed mixer by even above-mentioned each mixing of materials, incorporation time 35min, rotating speed 250r/min; Then after mediating on double-screw extruding pelletizing machine, extrude and make master batch, kneading time 25min, 150 DEG C of extruder temperatures, screw speed 330r/min;
2. get 95 parts of 5 parts of the above-mentioned master batches making and vinyons, use high-speed mixer that the two is mixed, incorporation time 25min, rotating speed 250r/min; Use inflation film manufacturing machine to blow the material after mixing, 170 DEG C of blown film temperature, rotating speed is 18r/min, obtains nanometer antistaling film material.
The preservation method of partly processing fresh vegetable provided by the invention, remove agriculture by supercritical ultrasonics technology residual, the cavitation effect that ultrasonic wave produces in water is that condition has been created in the degraded of agricultural chemicals, and agricultural chemicals can pass through combustion decomposition, three kinds of approach of supercritical water oxidation in free-radical oxidation, cavitation bubble and degrade.Its mechanism is mainly: ultrasonic wave causes that the mechanism of water sport accelerates to peel off the remains of pesticide of fruit and vegetable surfaces, is then degraded by hyperacoustic cavitation.Visible, this process not only has good degradation effect to all kinds of agricultural chemicals, and can not destroy the nutritional labeling in fruits and vegetables, is a kind of method of degrading pesticide of green.In addition, ultrasonic processing can also be removed the chlorine residue in running water, with it, vegetable and fruit of eating something rare is processed, and can reduce the running water that remains in fruit and vegetable surfaces to the potential hazard of human body.
The preservation method of partly processing fresh vegetable provided by the invention, removes agriculture by supercritical ultrasonics technology residual, using spice alcohol extract as natural safe antistaling agent, and utilizes preservative film that nano material makes for fresh-keeping packaging.This fresh-preserving packing method has good antibacterial antisepsis; oxygen flow water vapour permeability is good; adapt to well Physiology and biochemistry and the mass change rule of fresh-cut assorted cold dishes; thereby ensure the good preservation quality of product; can guarantee edible safety in shelf life, can be widely used in the fresh vegetable of half processing fresh-keeping.
Advantage of partly processing fresh vegetable antistaling agent provided by the invention is: because spice has the characteristics such as safe, anti-oxidant, antibacterial, at the different extracting modes of the multiple spice of examination and different proportioning is anti-oxidant, on the basis of fungistatic effect, prepared alcohol extract taking tsaoko, Chinese cassia tree etc. as the fresh vegetable antistaling agent of partly processing of raw material.This antistaling agent has higher anti-oxidant, fungistatic effect, safe, pollution-free, and for partly processing, fresh vegetable is fresh-keeping has obtained good fresh-keeping effect.
Advantage of partly processing fresh vegetable preservative film provided by the invention is: nano silver material has good antibacterial antisepsis, can guarantee edible safety in shelf life; In storage period, use the assorted cold dishes respiratory intensity of novel nano preservative film material packaging lower than ordinary packing, mda content is low, percentage of water loss is low, polyphenol oxidase (PPO) activity is also lower, Vitamin C content is significantly higher than the assorted cold dishes that adopts ordinary packing, and microbiological indicator meets French Standard <5 × 10 5cfu/g.
Detailed description of the invention
Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.If do not specialize, the conventional means that in embodiment, technological means used is well known to those skilled in the art, the raw materials used commercial goods that is.
The preservation method of the fresh vegetable of embodiment 1 half processing
1, the preparation technology of nano preservative film material is as follows:
1. each material by weight, is got 7 parts of silver nano materials, TiO 215 parts of nano materials, 55 parts of vinyons, 8 parts of coupling agents, 4 parts of lubricants, 7 parts of 4 parts, antistatic additive and stabilizing agents; Use high-speed mixer by even above-mentioned each mixing of materials, incorporation time 35min, rotating speed 250r/min; Then after mediating on double-screw extruding pelletizing machine, extrude and make master batch, kneading time 25min, 150 DEG C of extruder temperatures, screw speed 330r/min.
2. get 95 parts of 5 parts of the above-mentioned master batches making and vinyons, use high-speed mixer that the two is mixed, incorporation time 25min, rotating speed 250r/min; Use inflation film manufacturing machine to blow the material after mixing, 170 DEG C of blown film temperature, rotating speed is 18r/min, obtains nanometer antistaling film material.
Wherein, step 1. described in coupling agent be silane coupler, model is KH-550, KH-570 or KH-79; Described lubricant is OPE, and model is Luwax OA3, and producer is German BASF AG; Described antistatic additive is glyceryl monostearate, and model is ATMER129; Described stabilizing agent is hindered amine light stabilizer, and model is Hostavin N20, and producer is Switzerland's Clariant (Clariant) company.
2, the preparation of antistaling agent:
After anise, dark plum, Chinese cassia tree, purple perilla and tsaoko are pulverized respectively, cross 50 mesh sieves; Take respectively 30g powder and be placed in 500mL round-bottomed flask, add 250mL absolute ethyl alcohol, condensing reflux 35min, leaves standstill to room temperature, filters, and collects filtrate; Residue cleans 5 times with 30mL absolute ethyl alcohol, filters merging filtrate; Filtrate after merging is evaporated near doing in vacuum rotary evaporator, move in bottle and dry up with nitrogen, obtain respectively the alcohol extract of anise, dark plum, Chinese cassia tree, purple perilla and tsaoko.
Make antistaling agent by following weight proportion again: tsaoko alcohol extract 15%, anistree alcohol extract 40%, dark plum alcohol extract 15%, cinnamyl alcohol extract 15%, perilla alcohol extract 15%.Each active ingredient is mixed in proportion, be mixed with the solution of 5-6g/L with pure water.
3, the preservation method of green pepper cooking shredded potato
After green pepper and potato are screened, open ultrasonic cleaner (Shaoxing Gaojin Refrigeration Air-conditioning Equipments Co., Ltd.), ultrasonic wave is processed green pepper and potato, is divided into two steps and carries out: first carry out high frequency ultrasound and process 18min, ultrasound intensity is 45W/cm 2, frequency 130kHz; Then carry out low frequency ultrasound and process 20min, ultrasound intensity is 85W/cm 2, frequency 25kHz.In immersion process, suitably stir.
To after the green pepper after Ultrasonic Cleaning and potato chopping, drop into immediately in the above-mentioned antistaling agent making and soak 15 minutes, after Zhejiang is dry, re-use novel nano preservative film material and pack, obtain finished product green pepper cooking shredded potato assorted cold dishes.
4, fresh-keeping effect: adopt preservation method of the present invention, every 200g finished product, preservation under 4 DEG C of conditions, shelf life can obviously extend to 5-7d.And in storage period, without going mouldy, without brown stain, without obviously dehydration.Through chromatogram testing result, the residual composition degradation rate of agriculture is higher, and wherein malathion degradation rate is 82%, and Imidacloprid degradation rate is 48%, and Acetamiprid degradation rate is 47%, and kresoxim-methyl degradation rate is 60%.Storing the 6th day total plate count is only 53% of control group (adopting conventional preservation method) the 4th day, and fungistatic effect is obvious, and along with its difference of prolongation of storage time is more obvious.
Novel nano preservative film material of the present invention, compared with common fresh-keeping packaging material, can significantly reduce respiratory intensity, effectively suppresses the activity of polyphenol oxidase, reduces mda content, improves the retention rate of ascorbic acid.Adopt preservation method provided by the invention, make the sense organ of the fresh vegetable of half processing easily by consumer acceptance, and can ensure product edible safety, microbiological indicator meets national standard.
The preservation method of the fresh vegetable of embodiment 2 half processing
The preparation of nano preservative film material and the preparation of antistaling agent are with embodiment 1.The preservation method of wild rice stem shredded meat: after fresh meat and wild rice stem are screened, open ultrasonic cleaner (Shaoxing Gaojin Refrigeration Air-conditioning Equipments Co., Ltd.), ultrasonic wave is processed fresh meat and wild rice stem, is divided into two steps and carries out: first carry out high frequency ultrasound and process 18min, ultrasound intensity is 45W/cm 2, frequency 130kHz; Then carry out low frequency ultrasound and process 20min, ultrasound intensity is 85W/cm 2, frequency 25kHz.In immersion process, suitably stir.
To after the fresh meat after Ultrasonic Cleaning and wild rice stem chopping, drop into immediately in the above-mentioned antistaling agent making and soak 18 minutes, after Zhejiang is dry, re-use novel nano preservative film material and pack, obtain finished product fresh meat and wild rice stem assorted cold dishes.
Fresh-keeping effect: adopt preservation method of the present invention, every 100g finished product, preservation under 4 DEG C of conditions, shelf life can obviously extend to 1-3d, the method can make microbial growth breeding in shredded meat be suppressed, reduce the generation of VBN, and extend the shelf-life of shredded meat, preserved well color and luster and the local flavor of product.
The preservation method of the fresh vegetable of embodiment 3 half processing
The preparation of nano preservative film material and the preparation of antistaling agent are with embodiment 1.The preservation method of Sautéed Sweet Corn with Pine Nuts: after pinenut and corn screen, open ultrasonic cleaner (Shaoxing Gaojin Refrigeration Air-conditioning Equipments Co., Ltd.), ultrasonic wave is processed pinenut and corn, is divided into two steps and carries out: first carry out high frequency ultrasound and process 18min, ultrasound intensity is 45W/cm 2, frequency 130kHz; Then carry out low frequency ultrasound and process 20min, ultrasound intensity is 85W/cm 2, frequency 25kHz.In immersion process, suitably stir.
Pinenut after Ultrasonic Cleaning and corn are dropped into immediately in the above-mentioned antistaling agent making and soaked 15 minutes, after Zhejiang is dry, re-use novel nano preservative film material and pack, obtain finished product pinenut and corn assorted cold dishes.
Fresh-keeping effect: adopt preservation method of the present invention, to the pinenut after fresh-keeping and iblet carry out physical and chemical index, organoleptic indicator analyzes, result shows, the spoiled by rancid oil or fat of pinenut storage period obviously suppressed, microbial growth breeding is obviously suppressed, can Shelf-life 6-8 days.
The present invention relates to a kind of fully utilize that supercritical ultrasonics technology removes that agriculture is residual, natural flavor extract is fresh-keeping and novel nano ag material packaging partly process fresh vegetable preservation method.The cavitation effect that ultrasonic wave produces in water is that condition has been created in the degraded of agricultural chemicals, and agricultural chemicals can pass through combustion decomposition, three kinds of approach of supercritical water oxidation in free-radical oxidation, cavitation bubble and degrade.Natural flavor extract is the mixture of the alcohol extract of anise, dark plum, Chinese cassia tree, purple perilla, tsaoko, be dissolved in pure water according to the concentration of 5-6g/L, wherein, each alcohol extract component is tsaoko alcohol extract 10-20%, anistree alcohol extract 35-45%, dark plum alcohol extract 10-20%, cinnamyl alcohol extract 15-25%, perilla alcohol extract 5-15%.
When application, fresh vegetable is carried out, after classification, arrangement, Ultrasonic Cleaning, cutting processing, immersing partly to process in fresh vegetable antistaling agent and soaking 15-20min, sabot after dehydration, is used nano silver material, nano-TiO 2pack with the prepared novel nano preservative film of vinyon material, make the fresh vegetable after cutting within relatively long a period of time, still keep fresh state.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.

Claims (8)

1. a preservation method for the fresh vegetable of half processing, is characterized in that, comprises the following steps:
1) will partly process fresh vegetable is placed in pure water and carries out Ultrasonic Cleaning;
2) will immerse in antistaling agent and soak 15-20min through the fresh vegetable of partly processing of Ultrasonic Cleaning, after dehydration, pack with nano preservative film material;
Wherein, step 2) described in the active ingredient that contains in the antistaling agent alcohol extract that is natural flavor.
2. method according to claim 1, is characterized in that step 1) in carry out Ultrasonic Cleaning, ultrasonic wave processing is divided into two steps and carries out: first carry out high frequency ultrasound process 18min, ultrasound intensity is 45W/cm 2, frequency 130kHz; Then carry out low frequency ultrasound and process 20min, ultrasound intensity is 85W/cm 2, frequency 25kHz.
3. method according to claim 1, is characterized in that step 2) described in the alcohol extract of natural flavor include but not limited to the alcohol extract of anise, dark plum, Chinese cassia tree, purple perilla, tsaoko.
4. method according to claim 3, it is characterized in that step 2) described in each active ingredient of containing in antistaling agent by weight: anistree alcohol extract 35-45, dark plum alcohol extract 10-20, cinnamyl alcohol extract 15-25, perilla alcohol extract 5-15 and tsaoko alcohol extract 10-20; Each active ingredient is mixed in proportion, be mixed with the solution of 5-6g/L with pure water.
5. method according to claim 1, is characterized in that step 2) described in the preparation technology of nano preservative film material as follows:
1. each material by weight, is got 6～8 parts of silver nano materials, TiO 212～16 parts of nano materials, 52～58 parts of vinyons, 6～9 parts of coupling agents, 3～5 parts of lubricants, 6～8 parts of 3～5 parts, antistatic additive and stabilizing agents; Use high-speed mixer by even above-mentioned each mixing of materials, incorporation time 32～38min, rotating speed 235～275r/min; Then after mediating on double-screw extruding pelletizing machine, extrude and make master batch, kneading time 20～30min, 135～155 DEG C of extruder temperatures, screw speed 320～350r/min;
2. get 93～96 parts of 3～6 parts of the above-mentioned master batches making and vinyons, use high-speed mixer that the two is mixed, incorporation time 22～27min, rotating speed 230～260r/min; Use inflation film manufacturing machine to blow the material after mixing, 160～180 DEG C of blown film temperature, rotating speed is 17～19r/min, obtains nanometer antistaling film material;
Wherein, step 1. described in coupling agent be silane coupler, model includes but not limited to KH-550, KH-570 or KH-79, and described lubricant is OPE, and model includes but not limited to Luwax OA3, producer is German BASF AG, described antistatic additive is glyceryl monostearate, and model includes but not limited to ATMER129, and described stabilizing agent is hindered amine light stabilizer, model includes but not limited to Hostavin N20, and producer is Switzerland's Clariant (Clariant) company.
6. the fresh vegetable antistaling agent of one and half processing, it is characterized in that, the active ingredient containing in described antistaling agent is the alcohol extract of natural flavor, wherein, the alcohol extract of described natural flavor includes but not limited to the alcohol extract of anise, dark plum, Chinese cassia tree, purple perilla, tsaoko, the preparation technology of each alcohol extract is as follows: after anise, dark plum, Chinese cassia tree, purple perilla and tsaoko are pulverized respectively, cross 50 mesh sieves; Take respectively 30g powder and be placed in 500mL round-bottomed flask, add 250mL absolute ethyl alcohol, condensing reflux 35min, leaves standstill to room temperature, filters, and collects filtrate; Residue cleans 5 times with 30mL absolute ethyl alcohol, filters merging filtrate; Filtrate after merging is evaporated near doing in vacuum rotary evaporator, move in bottle and dry up with nitrogen, obtain respectively the alcohol extract of anise, dark plum, Chinese cassia tree, purple perilla and tsaoko.
7. a nano preservative film material, is characterized in that, the preparation technology of described nano preservative film material is as follows:
1. each material by weight, is got 6～8 parts of silver nano materials, TiO 212～16 parts of nano materials, 52～58 parts of vinyons, 6～9 parts of coupling agents, 3～5 parts of lubricants, 6～8 parts of 3～5 parts, antistatic additive and stabilizing agents; Use high-speed mixer by even above-mentioned each mixing of materials, incorporation time 32～38min, rotating speed 235～275r/min; Then after mediating on double-screw extruding pelletizing machine, extrude and make master batch, kneading time 20～30min, 135～155 DEG C of extruder temperatures, screw speed 320～350r/min;
2. get 93～96 parts of 3～6 parts of the above-mentioned master batches making and vinyons, use high-speed mixer that the two is mixed, incorporation time 22～27min, rotating speed 230～260r/min; Use inflation film manufacturing machine to blow the material after mixing, 160～180 DEG C of blown film temperature, rotating speed is 17～19r/min, obtains nanometer antistaling film material;
Wherein, step 1. described in coupling agent be silane coupler, model includes but not limited to KH-550, KH-570 and KH-79, and described lubricant is OPE, and model includes but not limited to Luwax OA3, producer is German BASF AG, described antistatic additive is glyceryl monostearate, and model includes but not limited to ATMER129, and described stabilizing agent is hindered amine light stabilizer, model includes but not limited to Hostavin N20, and producer is Switzerland's Clariant (Clariant) company.
8. nano preservative film material according to claim 7, is characterized in that, the preparation technology of described nano preservative film material is as follows:
1. each material by weight, is got 7 parts of silver nano materials, TiO 215 parts of nano materials, 55 parts of vinyons, 8 parts of coupling agents, 4 parts of lubricants, 7 parts of 4 parts, antistatic additive and stabilizing agents; Use high-speed mixer by even above-mentioned each mixing of materials, incorporation time 35min, rotating speed 250r/min; Then after mediating on double-screw extruding pelletizing machine, extrude and make master batch, kneading time 25min, 150 DEG C of extruder temperatures, screw speed 330r/min;
2. get 95 parts of 5 parts of the above-mentioned master batches making and vinyons, use high-speed mixer that the two is mixed, incorporation time 25min, rotating speed 250r/min; Use inflation film manufacturing machine to blow the material after mixing, 170 DEG C of blown film temperature, rotating speed is 18r/min, obtains nanometer antistaling film material.
CN201410251385.9A 2014-06-06 2014-06-06 Fresh-keeping method of semi-processed fresh dishes Pending CN104082832A (en)

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Application publication date: 20141008