CN101213986B - Three-segment composite processing method for prolonging sea water vegetable fresh-keeping time - Google Patents
Three-segment composite processing method for prolonging sea water vegetable fresh-keeping time Download PDFInfo
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- CN101213986B CN101213986B CN2008100190481A CN200810019048A CN101213986B CN 101213986 B CN101213986 B CN 101213986B CN 2008100190481 A CN2008100190481 A CN 2008100190481A CN 200810019048 A CN200810019048 A CN 200810019048A CN 101213986 B CN101213986 B CN 101213986B
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- vegetable
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- water vegetable
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Abstract
A three-stage composite treatment approach of extending preservation period of sea vegetable relates to the preservation and storage technology field of fruit and vegetable. In the invention, firstly, conventional sorting is carried out on the picked fresh sea vegetable, the temperature of the vegetable is decreased via water controlling and vacuum rapid cooling; secondly, the vegetable is treated by the exogenous nitric oxide with certain concentration; thirdly, modified atmosphere packaging is carried out on the treated sea vegetable via a silicon rubber window packaging container inlayed with silicon rubber membrane. The invention has the advantages that due to combining the advantages of various preservation measures and utilizing the three-stage composite treatment approach according to the physiological and biochemical changes of sea vegetable after being picked, the quality change of the picked sea vegetable is reduced to the minimum level, thereby maximum delaying ripening and senescence process after being picked and obtaining the preservation period as long as possible.
Description
Technical field
A kind of three-segment composite processing method that prolongs the sea water vegetable freshness date the invention belongs to the fruit and vegetable fresh preservation technical field.
Background technology
Sea water vegetable is as the novel green health-care vegetable, and, special taste nutritious because of it liked by masses deeply, becomes people's new consumption favourite gradually.Sea water vegetable except that containing the contained all kinds of nutritional labelings of common vegetable, ash content, thick protein, Cobastab
2, vitamin C, carotene carotene content be than common vegetable height of the same race, wherein carotene carotene content exceeds 40 times, zinc, selenium and other trace elements content exceed 2 times～6 times.Often eat and to reduce cholesterol, blood fat, hypertension, diabetes etc. is all had better curative effect.Along with mass consumption develops towards nutrition, health care direction, sea water vegetable will have the market competitiveness as high-grade organic food.
Heat at a time when the sea water vegetable listing, the loss of very easily rotting, its proportion of goods damageds are higher by about 20% than common vegetable.Simultaneously, also there is certain regionality in the place of production of sea water vegetable, and this just has higher requirement to the storage fresh-keeping of sea water vegetable.Yet the research to sea water vegetable mainly concentrates on the cultivating and growing technical elements at present, does not also have the research of preservation and freshness aspect, has limited the sustainable development of this industry greatly.Sea water vegetable after the harvesting has broken away from parent, do not have normal nutriment supply, can not proceed normal photosynthesis synthesis of organic substance matter, but the sea water vegetable after gathering remains life entity alive, also will proceed physiological metabolism, various biochemical reactions will also take place simultaneously.The essence of preservation and freshness is that the physiology of the back sea water vegetable of gathering is regulated and control, make its physiological activity near or state when reaching dormancy, keep the sea water vegetable quality change minimum of storage period.
Refrigeration is the main mode of modern storage fruit and vegetable.The refrigerated storage temperature scope of fruits and vegetables is 0 ℃-15 ℃, and refrigeration can effectively suppress breeding of pathogenic microorganism, delays the ripe senescence process of postharvest fruit and vegetable, reduces and adopts the rotten loss late in back, thereby prolong storage period.Control water vacuum cooling fast is one of mode with the fresh-keeping agricultural product of vacuum method, and it is to come along with the development of vacuum technique, is the application of physical vacuum technology aspect agricultural products fresh-keeping.Control water vacuum cooling fast is to comply with the natural quality that keeps product with physics mode to greatest extent, and this trend is preserved in edible safety and low energy consumption, is the main body and the pillar of 21st century preservation technique.Air conditioned storage is fresh-keeping to be by regulating the content (%) of gases such as storage environment relative humidity, oxygen, carbon dioxide, suppressing fruits respiratory intensity, to prolong fruits and vegetables a kind of storage method of storage period.Air regulating silicon window packing is by on packing container, as inlaying the silicone rubber membrane of certain area on plastics account, polybag, the packing box, utilizes silicone rubber membrane high ventilation performance and to CO
2And O
2Suitable seeing through recently reaches a kind of fruit and vegetable air-conditioning fresh-keeping technology that automatic adjusting packing container composition of gases within is formed.
Air regulating silicon window has the saving of labor, saves time, energy-conservation, convenient management, gas componant are stable, the characteristics that fruit vegetables storing period is long, loss is little, storage quality is good, remarkable in economical benefits, thereby cause many scholars' concern and research at home and abroad, and in the preservation and freshness of some fruits and vegetables, be applied.China since the eighties in last century the research and the application of silicone rubber membrane controlled atmosphere, mainly can be divided into 2 kinds of situations: a kind of is the air regulating silicon window account, be about to plastic sheeting and make relatively large plastics account, the silicone rubber membrane window of inlaying certain area then on the plastics account carries out controlled atmosphere, is mainly used in the storage of large fruits and vegetables such as apple; Another kind is the air regulating silicon window bag, promptly pastes a silicone rubber membrane and carry out controlled atmosphere as transom on polybag, is mainly used in the preservation and freshness of perishable fruits and vegetables such as garlic shoot, celery, edible mushroom.Research and application at air regulating silicon window, some scholars of China have also applied for relevant patent, as: fruit and vegetable preserving method with air regulating silicon window (publication number: CN 1361050A), fruit and vegetable air-conditioning preservation plastic bag packaging movable silicon windows (publication number: CN 2440007A), fruits and vegetables silicon window freshness protection package (publication number: CN 2211969A).But it is rapid that sea water vegetable is adopted back initial stage quality deterioration, and it is not obvious that single air regulating silicon window packing technique is adopted back quality regulating effect to it.
Nitric oxide (NO) is a kind of processes such as extensive and unique signaling molecule, the ripe old and feeble and resistance reaction of participation organism that act in the organism.1996, report such as Leshem nitric oxide can synthesize in plant, and may regulate and control the ripe and old and feeble of plant as a plant growth regulators.Studies show that, handle strawberry, cauliflower, Kiwi berry etc. with certain density Exogenous Nitric Oxide, its maturation and aging obviously are suppressed, and shelf life prolongs.At the application prospect of nitric oxide in preserving fruit and vegetable utilizing, the relevant patent of the existing nitric oxide generating means of China, ozone-nitric oxide preserving fruit and vegetable utilizing device (publication number: CN200983816A), nitrogen monoxide generator for fruit and vegetable storage (publication number: CN 101036482A).Studies show that through this seminar suitable low concentration nitric oxide processing can effectively suppress sea water vegetable and adopt after ripening, senescence process.
At the bigger fresh-cut fruit and vegetable of fresh-keeping difficulty, perishable fruits and vegetables, this seminar has carried out a large amount of research and has applied for relevant patent.This seminar adopts the method (grant number: ZL200310112743.X), fresh-cut fruit and vegetable has been produced fresh-keeping effect preferably of efficient pre-treatment (moisture structuring processing) and common controlled atmospheric packing combine freshness fresh-cut fruit and vegetable.But discover, not obvious to sea water vegetable freshness date color and luster preservation effect.This seminar adopts the method (ZL 200510040869.X) of three sections compound pre-treatments (control water vacuum is cooled off fast, the structuring of high pressure mixed gas moisture, nanometer silver antimicrobial are filmed) perishable fruits and vegetables of combine freshness, and common perishable fruits and vegetables have been produced fresh-keeping effect preferably.But discover, the prolongation DeGrain of sea water vegetable freshness date.
Summary of the invention
The purpose of this invention is to provide a kind of three-segment composite processing method that prolongs the sea water vegetable freshness date.Therefore have higher respiratory intensity and enzymatic activity after sea water vegetable is adopted, in storage, can produce dehydration, rot, multiple unfavorable symptom such as nutriment loss.At the problem that exists in the above production, the comprehensive multiple fresh-keeping measure of the present invention is also used the preservation and freshness time that the air conditioned storage method prolongs sea water vegetable.
Temperature higher, storage period quality deterioration rapidly when plucking at sea water vegetable, preservation quality is to characteristics such as gas component are very sensitive, this seminar adopts new three-segment composite processing method, promptly by the quick cooling of control water vacuum its product temperature is descended rapidly earlier, with quick reduction sea water vegetable respiration; Handle to suppress it with certain density Exogenous Nitric Oxide then and adopt after ripening and senescence process; Pack the optimal gas component of its storage environment at last by air regulating silicon window, to reach the medium-term and long-term fresh-keeping purpose of sea water vegetable.
Technical scheme of the present invention: a kind of three-segment composite processing method that prolongs the sea water vegetable freshness date, at first the fresh seawater vegetable raw-material after plucking is carried out after routine selects, by control water vacuum fast cooling make the rapid decline of its product temperature; Then handle with certain density Exogenous Nitric Oxide; Sea water vegetable after the processing adopts the air regulating silicon window packing container that is inlaid with silicone rubber membrane to carry out controlled atmospheric packing;
(1) raw material control water vacuum is cooled off fast: in sea water vegetable is adopted back 5h, adopt the 400-1000Pa absolute pressure, make its temperature drop to 2-6 ℃ in 30min, the control percentage of water loss is lower than 3%; Thereby remove the sea water vegetable field heat in the short time, reduce the primary product temperature, reach and reduce the metabolic purpose of sea water vegetable post-harvest physiology at short notice;
(2) Exogenous Nitric Oxide is handled: being lower than under 6 ℃ the condition, use the Exogenous Nitric Oxide of 5-30 μ L/L and handle 2-6h, suppressing the ripe senescence process of sea water vegetable, and improve its resistance;
(3) air regulating silicon window packing: adopt the air regulating silicon window packing container that is inlaid with silicone rubber membrane to carry out controlled atmospheric packing, oxygen and the carbon dioxide permeability of packing container material under reserve temperature 2-6 ℃ is: O
2Average saturating rate＜0.05mLm
-224h
-1Atm
-1, CO
2Average saturating rate＜0.2mLm
-224h
-1Atm
-1Inlay the silicone rubber membrane louver(-vre) on the packing container, silicon window area/sea water vegetable mass ratio is 8-16cm
2Kg
-1, the CO of used silicone rubber membrane
2/ O
2Tranmittance is 3/1-6/1; The initial gas composition is O
2Concentration: 5%-10%, CO
2Concentration: 3%-8%, all the other are nitrogen; Product after the packing is preserved under temperature 2-6 ℃, relative humidity 85%-95% condition; O in the storage in the control packing
2Concentration is 1%-6%, CO
2Concentration is 7%-12%; Storage period is 20 days-40 days; Require under 2-8 ℃ environment, to circulate through the sea water vegetable after the storage of air regulating silicon window packing.
Beneficial effect of the present invention:
Control water vacuum is cooled off fast: sea water vegetable is organized tender and lovely, nutrition and economic worth height, and general ripe high humidity season, respiration is strong, the postharvest storage life-span is short.Sea water vegetable after gathering not only carries a large amount of field heats, the mechanical damage of recovery process generation simultaneously also can make respiration strengthen, and produces a large amount of respiration heats, thereby environment temperature is raise, impel its respiration to accelerate conversely again, outwards discharge more respiration heat; Higher respiratory intensity needs a large amount of contained organic substances of sea water vegetable that decompose, and shortens shelf-life greatly.The quick cooling of control water vacuum can be removed the field heat of sea water vegetable rapidly, and reduces respiration faster, prevents that its quality that causes owing to respiration in follow-up storage from descending, and keeps it best in quality.
Exogenous Nitric Oxide is handled: nitric oxide (NO) is a kind of processes such as extensive and unique signaling molecule, the ripe old and feeble and resistance reaction of participation organism that act in the organism.Handle sea water vegetable with certain density Exogenous Nitric Oxide, can suppress the ripe senescence process of sea water vegetable, and improve its resistance.
Controlled atmospheric packing: the suitable initial gas composition of controlled atmospheric packing can form relative hypoxemia and high carbon dioxide storage environment at short notice, adopts the back fast reaction phase thereby shorten it, delays the aging course of sea water vegetable; Storage period is by the silicone rubber membrane controlled atmosphere window on the packing container, can reduce the gas permeability of packing container, keep hypoxemia and high carbon dioxide controlled atmosphere environment suitable in the packing,, suppress the harmful microbe growth and breeding simultaneously to suppress the ripe senescence process of sea water vegetable; Thereby prolong the shelf freshness date of sea water vegetable to greatest extent.
The present invention fully utilizes that control water vacuum is cooled off fast, Exogenous Nitric Oxide is handled, the air regulating silicon window packing technique carries out the fresh-keeping of sea water vegetable.Overcome monotechnics enzyme and microorganism have been suppressed the inapparent disadvantage of effect, the physiological metabolism process that suppresses microbial reproduction and fruits and vegetables effectively, prolonged the fresh-keeping shelf life of sea water vegetable effectively, and production process is not added any harmful material, do not have the residual problem of harmful substances, meet cleaner production and preservative requirement.
Compare with common controlled atmospheric packing method, the present invention adopts the air regulating silicon window storage practice to sea water vegetable, can reduce the physiological metabolism process of sea water vegetable within a short period of time, helps prolonging storage period; Compare with the common air conditioned storage method that equipment investment and production cost are very high, the present invention utilizes silicone rubber membrane to CO
2/ O
2Suitable seeing through recently reaches automatic adjusting packing container composition of gases within composition, can save equipment investment and production cost; Compare with adjustable silicon window area controlled atmosphere technology, the present invention not only can reach the fresh-keeping effect suitable with it, and operation is more simple, but labor savings reduces production costs.
Comprehensive and opinion, the present invention utilizes that control water vacuum is cooled off fast, Exogenous Nitric Oxide is handled, the air regulating silicon window packing method, and production cost is low, and the whole process of production clean environment firendly does not add any material that the people is had harm, satisfies green production requirement; Sea water vegetable quality intensity of variation after the present invention handles is few, and storage period, goods he phase are long, compare with the sea water vegetable of common refrigeration, and storage ﹠ fresh-keeping period can prolong more than 1.5 times.
The specific embodiment
Embodiment 1: three sections Combined Processing of extra large asparagus are fresh-keeping
Select branch cleaning, fresh, no earth and other foreign material, do not contain not edible branch, do not have to rot, no disease and pest and machinery wound, maturity is suitable, shape, coloury extra large asparagus are positioned in the plastic box, put it in adopting back 5h in the control water vacuum cooled machine, adopt the absolute pressure of 1000Pa to make its temperature drop to 3 ℃ in 30min, the control percentage of water loss is lower than 3%; The nitric oxide that charges into 20-30 μ L/L then carries out the processing of 2-4h, and the extra large asparagus after the processing is a unit with 150 ± 2g, and 200 * 300mm packs into
2The high density polyethylene packaging bag (under 3 ℃ of conditions, the O of this polyethylene film
2Saturating rate＜0.01mLm
-224h
-1Atm
-1, CO
2Saturating property＜0.05mLm
-224h
-1Atm
-1, it is 1.4-1.8cm that this packaging bag has an area
2, and use CO
2/ O
2Tranmittance is the window that 6/1 silicone rubber membrane covers) in, carrying out the initial gas composition then is oxygen concentration: 5%-10%, the controlled atmospheric packing of gas concentration lwevel: 3%-8%, and all the other are nitrogen; Extra large asparagus after the packing preserves under 3 ± 1 ℃ temperature, oxygen 1%-5%, carbon dioxide 8%-12% in the control packing.Extra large asparagus freshness date through this method packing can reach 35 days.Require under 3-8 ℃ environment, to circulate through the extra large asparagus after the storage of air regulating silicon window packing.
Embodiment 2: three sections Combined Processing of HAIYINGCAI are fresh-keeping
Select branch cleaning, fresh, no earth and other foreign material, do not have to rot, no disease and pest and machinery wound, maturity is suitable, shape, coloury HAIYINGCAI, be positioned in the plastic box, in adopting back 5h, put into control water vacuum cooled machine, adopt the absolute pressure of 400Pa in 20min, to make its temperature drop to 2 ℃; The nitric oxide that charges into 5-20 μ L/L then carries out the processing of 3-5h, and the HAIYINGCAI after the processing is that the unit specification of packing into is that (packing box thickness is 0.3mm, 3 ℃ of following O for the polystyrene packing box of 18 * 12 * 4cm with 120 ± 2g under 2-4 ℃ cryogenic conditions
2Saturating rate is 0.054mLm
-224h
-1Atm
-1, CO
2Saturating rate is 0.216mLm
-224h
-1Atm
-1, box length direction central authorities have one with silicone rubber membrane (under 20 ℃ of conditions, the CO of silicone rubber membrane
2/ O
2Tranmittance is 3/1, O
2Transmitance 4.08 * 10
-9Mol s
-1m
-2Pa
-1CO
2Transmitance 12.24 * 10
-9Mol s
-1m
-2Pa
-1) cover, area is 1.0-1.4cm
2Window, the good packing box of filling top is with the thick polypropylene screen of 35 μ m (3 ℃ of following O
2Transmitance be 0.026mLm
-224h
-1Atm
-1, CO
2Transmitance be 0.104mLm
-224h
-1Atm
-1) to carry out the initial gas composition be oxygen concentration: 5%-10%, the controlled atmospheric packing of gas concentration lwevel: 3%-8%, all the other are nitrogen; Packaged HAIYINGCAI is put into 4 ± 1 ℃ freezer and is carried out cryopreservation, oxygen 1%-5%, carbon dioxide 7%-11% in the control packing; HAIYINGCAI freshness date through this method packing can reach 20 days.Require under 3-8 ℃ environment, to circulate through the HAIYINGCAI after the storage of air regulating silicon window packing.
Claims (1)
1. three-segment composite processing method that prolongs the sea water vegetable freshness date is characterized in that at first the fresh seawater vegetable raw-material after plucking is carried out after routine selects, by control water vacuum fast cooling make the rapid decline of its product temperature; Then handle with certain density Exogenous Nitric Oxide; Sea water vegetable after the processing adopts the air regulating silicon window packing container that is inlaid with silicone rubber membrane to carry out controlled atmospheric packing; Wherein:
(1) raw material control water vacuum is cooled off fast: in sea water vegetable is adopted back 5h, adopt the 400-1000Pa absolute pressure, make its temperature drop to 2-6 ℃ in 30min, the control percentage of water loss is lower than 3%;
(2) Exogenous Nitric Oxide is handled: being lower than under 6 ℃ the condition, use the Exogenous Nitric Oxide of 5-30 μ L/L and handle 2-6h;
(3) air regulating silicon window packing: adopt the air regulating silicon window packing container that is inlaid with silicone rubber membrane to carry out controlled atmospheric packing, oxygen and the carbon dioxide permeability of packing container material under reserve temperature 2-6 ℃ is: O
2Average saturating rate＜0.05mLm
-224h
-1Atm
-1, CO
2Average saturating rate＜0.2mLm
-224h
-1Atm
-1Inlay the silicone rubber membrane louver(-vre) on the packing container, silicon window area/sea water vegetable mass ratio is 8-16cm
2Kg
-1, the CO of used silicone rubber membrane
2/ O
2Tranmittance is 3/1-6/1; The initial gas composition is O
2Concentration: 5%-10%, CO
2Concentration: 3%-8%, all the other are nitrogen; Product after the packing is preserved under temperature 2-6 ℃, relative humidity 85%-95% condition; O in the storage in the control packing
2Concentration is 1%-6%, CO
2Concentration is 7%-12%; Storage period is 20 days-40 days; Require under 2-8 ℃ environment, to circulate through the sea water vegetable after the storage of air regulating silicon window packing.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100190481A CN101213986B (en) | 2008-01-11 | 2008-01-11 | Three-segment composite processing method for prolonging sea water vegetable fresh-keeping time |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100190481A CN101213986B (en) | 2008-01-11 | 2008-01-11 | Three-segment composite processing method for prolonging sea water vegetable fresh-keeping time |
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| Publication Number | Publication Date |
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| CN101213986A CN101213986A (en) | 2008-07-09 |
| CN101213986B true CN101213986B (en) | 2010-06-02 |
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| CN2008100190481A Expired - Fee Related CN101213986B (en) | 2008-01-11 | 2008-01-11 | Three-segment composite processing method for prolonging sea water vegetable fresh-keeping time |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941601A (en) * | 2016-04-28 | 2016-09-21 | 中国农业大学 | Method for producing fresh-cut fruits and vegetables by using gas combined with ultra-high pressure technology |
| CN115152831B (en) * | 2022-07-12 | 2023-09-05 | 湖南应用技术学院 | Vegetable cold-chain logistics ecological preservation method |
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|---|---|---|---|---|
| CN1361050A (en) * | 2000-12-27 | 2002-07-31 | 解洪栋 | Fruit and vegetable preserving method with air regulating silicon window |
| CN1554247A (en) * | 2003-12-22 | 2004-12-15 | 江南大学 | Method for united freshness keeping of fruit and vegetable by water content structure processing and gas regulation package |
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| CN1934964A (en) * | 2006-09-20 | 2007-03-28 | 江南大学 | Method for auxiliary desalting using ultrasonic wave before seawater vegetable fresh-keeping or dewatering |
-
2008
- 2008-01-11 CN CN2008100190481A patent/CN101213986B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1361050A (en) * | 2000-12-27 | 2002-07-31 | 解洪栋 | Fruit and vegetable preserving method with air regulating silicon window |
| CN1554247A (en) * | 2003-12-22 | 2004-12-15 | 江南大学 | Method for united freshness keeping of fruit and vegetable by water content structure processing and gas regulation package |
| CN1709075A (en) * | 2005-07-01 | 2005-12-21 | 江南大学 | Three-stage composite pretreating method for delaying fresh time of putresible fruit and vegetable |
| CN1759752A (en) * | 2005-10-26 | 2006-04-19 | 张春银 | Freeze dried crab grass and method for preparing deli of rest and recreation of crab grass |
| CN1934964A (en) * | 2006-09-20 | 2007-03-28 | 江南大学 | Method for auxiliary desalting using ultrasonic wave before seawater vegetable fresh-keeping or dewatering |
Non-Patent Citations (2)
| Title |
|---|
| JP特开平5-91860A 1993.04.16 * |
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