CN101288420B - Asparagus fresh-keeping technique at low temperature - Google Patents
Asparagus fresh-keeping technique at low temperature Download PDFInfo
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- CN101288420B CN101288420B CN200710039750XA CN200710039750A CN101288420B CN 101288420 B CN101288420 B CN 101288420B CN 200710039750X A CN200710039750X A CN 200710039750XA CN 200710039750 A CN200710039750 A CN 200710039750A CN 101288420 B CN101288420 B CN 101288420B
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Abstract
The invention belongs to a method for preserving vegetables, which relates to a process for preserving asparagus at the low temperature. The process comprises the steps that: after the dirt is removed from the asparagus by water, the asparagus is precooled; then the precooled asparagus is put in a chitosan preservative solution for immersion; after being fished out and dried with air, the asparagus is stored at the temperature of 2 DEG C. By adopting the chitosan as the preservative, the method of the invention is used for preserving the asparagus in the low temperature environment, thus effectively inhibiting the respiration of the asparagus, lowering the dehydration rate and slowing down the aging of the asparagus.
Description
Technical field
The invention belongs to the vegetables store method, relate to the antistaling process of asparagus under a kind of low temperature.
Background technology
Asparagus is the famous and precious vegetables that a kind of nutritive value enriches and have certain medical value, is rich in vitamin, mineral matter etc., and the control to cancer has effect preferably especially.In recent years, domestic and international market increases day by day to the demand of asparagus, and market prospects are wide.
Asparagus is vegetables very salable, but having only about a week under 2.5 ℃ its storage period.The respiration heat of new fresh asparagus accounts for the first place in vegetables, the tender stem of gathering under the normal temperature will cause in a few hours that weight saving, fiber increase, the product qualitative change is bad, promptly wilted fully or rotted in 2～3 days, domestic many researchers are crossed research to asparagus is fresh-keeping at present, but freshness date generally is no more than 15 days.Asparagus as added value higher eat vegetables raw, post-harvest physiology and preserving process are worth further research.The subject matter that occurs in the storage is that the bamboo shoot stem is decayed, and the tender tips of bamboo shoot rot and the fiber ageing.It is comparatively serious that asparagus is adopted the consumption of back self, the dehydration and the cell senescence that must adopt necessary physics or chemical method to prevent asparagus.
Because the tender stem water content of asparagus is higher, respiration is strong, storage tolerance not after gathering, thereby bring a lot of troubles to marketing fresh.Asparagus is carried out processing and antistaling, and prolonging its storage life is to promote that the asparagus industry is stable, healthy, the key of sustainable development, and the technology content that improves the asparagus preservation and freshness is the important channel that increases its benefit.
Summary of the invention
The object of the present invention is to provide the preservation by low temperature technology of a kind of asparagus under easy condition, effectively prolonged the freshness date of asparagus, adapted to the needs of commerce services.
The invention provides the antistaling process of asparagus under a kind of low temperature, comprise precooling, soak fresh-keeping liquid, cryopreservation operation, it is characterized in that:
(1) asparagus carries out precooling at 2 ℃ environment, and the time is 4～5 hours;
(2) asparagus was soaked in the shitosan fresh-keeping liquid 1～2 minute, the shitosan fresh-keeping liquid consist of shitosan, glacial acetic acid, sodium dehydroacetate, wherein shitosan content is designed to 1.0%;
(3) Zhu Zang environment temperature is 2 ℃.
Technical scheme of the present invention is after asparagus is cleaned the base portion dirt with clear water, vertically to put into 2 ℃ of following precoolings 4～5 hours, selects straight and upright rounding, and thickness is moderate, and the top scale is tight, and no disease and pest is not hollow, does not ftracture no rust staining and the asparagus that has no mechanical damage.Asparagus was soaked in the shitosan fresh-keeping liquid 1～2 minute, pulled out, in natural airflow, dry, can form the film of layer of transparent light on the surface.Be housed in respectively then under 2 ℃ the condition.
Fresh-keeping liquid consist of shitosan, glacial acetic acid, sodium dehydroacetate (bactericide).Shitosan content is designed to 1.0%.Calculated in advance and load weighted shitosan are dissolved in the glacial acetic acid, stir certain hour, add auxiliary agents such as sodium dehydroacetate again, regulate pH=4.5～5.5 at last until evenly.
The present invention takes shitosan as antistaling agent, has effectively suppressed the respiration of asparagus, has reduced rate-of-loss of coolant, has slowed down aging.
The specific embodiment
After asparagus cleaned the base portion dirt with clear water, vertically put into 2 ℃ of following precoolings 4～5 hours, select straight and upright rounding, thickness is moderate, and the top scale is tight, and no disease and pest is not hollow, does not ftracture no rust staining and the asparagus that has no mechanical damage.Asparagus was soaked in the shitosan fresh-keeping liquid 1～2 minute, pulled out, in natural airflow, dry, can form the film of layer of transparent light on the surface.Be housed in respectively then under 2 ℃ the condition.
Fresh-keeping liquid consist of shitosan, glacial acetic acid, sodium dehydroacetate (bactericide).Shitosan content is designed to 1.0%.Calculated in advance and load weighted shitosan are dissolved in the glacial acetic acid, stir certain hour, add auxiliary agents such as sodium dehydroacetate again, regulate pH=4.5～5.5 at last until evenly.
Asparagus through this method was handled can keep 18 days under 2 ℃ of refrigerated conditions.In the time of 16 days, also have very fresh and tender outward appearance, and do not have the atrophy symptom.
Claims (3)
1. the antistaling process of asparagus under the low temperature comprises precooling, soaks fresh-keeping liquid, cryopreservation operation, it is characterized in that:
(1) asparagus carries out precooling at 2 ℃ environment, and the time is 4～5 hours;
(2) asparagus was soaked in the shitosan fresh-keeping liquid 1～2 minute, the shitosan fresh-keeping liquid consist of shitosan, glacial acetic acid, sodium dehydroacetate, wherein shitosan content is designed to 1.0%;
(3) Zhu Zang environment temperature is 2 ℃.
2. the antistaling process of asparagus under a kind of low temperature according to claim 1 is characterized in that asparagus vertically puts into pre-cold environment.
3. the antistaling process of asparagus under a kind of low temperature according to claim 1, the preparation that it is characterized in that the shitosan fresh-keeping liquid is that calculated in advance and load weighted shitosan are dissolved in the glacial acetic acid, stir certain hour until evenly, add the sodium dehydroacetate auxiliary agent again, regulating its pH at last is 4.5～5.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710039750XA CN101288420B (en) | 2007-04-20 | 2007-04-20 | Asparagus fresh-keeping technique at low temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710039750XA CN101288420B (en) | 2007-04-20 | 2007-04-20 | Asparagus fresh-keeping technique at low temperature |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101288420A CN101288420A (en) | 2008-10-22 |
| CN101288420B true CN101288420B (en) | 2011-10-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200710039750XA Active CN101288420B (en) | 2007-04-20 | 2007-04-20 | Asparagus fresh-keeping technique at low temperature |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232412A (en) * | 2010-04-26 | 2011-11-09 | 林欣大 | Formula of natural preservative for vegetable products |
| CN102415440B (en) * | 2011-12-13 | 2013-01-30 | 西南大学 | Bamboo shoot preservative and application thereof |
| CN102550658A (en) * | 2012-01-23 | 2012-07-11 | 王�琦 | Chitosan film antistaling agent, its preparation method and uses |
| CN102805144A (en) * | 2012-08-01 | 2012-12-05 | 上海海洋大学 | Freshness retaining method of fresh-cut celery |
| CN102812988B (en) * | 2012-08-07 | 2013-12-04 | 南昌大学 | Fresh-keeping method of phyllostachys pracecox shoots |
| CN102960431B (en) * | 2012-12-13 | 2014-05-07 | 重庆三峡学院 | Refreshing method for preventing picked phyllostachys pracecox shoots from flesh lignification |
| CN105053172A (en) * | 2015-08-17 | 2015-11-18 | 北京市农林科学院 | Fresh keeping agent, preparation method thereof, and application of fresh keeping agent in fresh keeping treatment of dishcloth gourds |
| CN105918432A (en) * | 2016-04-29 | 2016-09-07 | 山东金谷食品有限公司 | Processing technology capable of improving rehydration properties of vacuum freeze-dried green asparagus |
| CN105918952A (en) * | 2016-04-29 | 2016-09-07 | 山东金谷食品有限公司 | Vacuum freeze-drying processing technology for green asparagus |
| CN106259861B (en) * | 2016-08-10 | 2019-07-16 | 浙江省林业科学研究院 | A kind of light freezing fresh-keeping method of moso bamboo shoot |
| CN109329700A (en) * | 2018-09-26 | 2019-02-15 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method for freezing bamboo shoot |
| CN111374176A (en) * | 2018-12-27 | 2020-07-07 | 重庆特珍食品有限公司 | Fresh-keeping production method for inhibiting bamboo shoot respiration |
| CN113349247B (en) * | 2021-06-03 | 2023-03-17 | 贵阳学院 | Pretreatment process for refrigerating and refreshing square bamboo fresh bamboo shoots |
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| CN101288420A (en) | 2008-10-22 |
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Owner name: SHANGHAI ESEN AGRO PRODUCTS + TECHNOLOGY DEVELOPME Free format text: FORMER OWNER: SHANGHAI MARITIME UNIVERSITY Effective date: 20111115 |
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Effective date of registration: 20111115 Address after: 201103 No. 1452 Hongqiao Road, Gubei international wealth center, 1101, Shanghai Patentee after: Shanghai Esen Agro Products & Technology Development Co., Ltd. Address before: 201306 food college, 999 Ring Road, Lingang New Town, Shanghai Patentee before: Shanghai Maritime University |