CN101292678A - Fresh-keeping technique for Chinese yam - Google Patents
Fresh-keeping technique for Chinese yam Download PDFInfo
- Publication number
- CN101292678A CN101292678A CNA200710054321XA CN200710054321A CN101292678A CN 101292678 A CN101292678 A CN 101292678A CN A200710054321X A CNA200710054321X A CN A200710054321XA CN 200710054321 A CN200710054321 A CN 200710054321A CN 101292678 A CN101292678 A CN 101292678A
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- China
- Prior art keywords
- chinese yam
- fresh
- rhizoma dioscoreae
- packaging bag
- keeping technique
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Abstract
The invention discloses a fresh-keeping technique of rhizoma dioscoreae, which comprises the steps in sequence: (1) the rhizoma dioscoreae is washed and classified into different categories according to the degree of thickness and length; (2) the moisture on the surface of the rhizoma dioscoreae is removed by hypobaric drying at normal temperature; (3) rhizoma dioscoreae is weighed and put into packing bags; (4) the air in the packing bags are evacuated and inactive gas are injected into the packing bags; (5) the packing bags are sealed and inspected; (6) the gamma ray is adopted for the quantitive irradiation of the packing bags of rhizoma dioscoreae. The fresh-keeping technique of the invention can keep the quality of components contained, moisture, color and taste relatively stable for 12 months at the normal temperature without residues of any other chemical composition, maintains the eating effect of fresh rhizoma dioscoreae, thus ensuring convenient storage, transportation and sales of the rhizoma dioscoreae.
Description
Technical field:
The invention belongs to the fresh-keeping technical field of depositing of Chinese yam.
Background technology:
There is the traditional history of plantation Chinese yam, processing Chinese yam in China, as the typical case of the dish medicine dual-purpose crop that keeps healthy, it is important simply Chinese medicine, simultaneously also be a kind of famous and precious vegetables that abundant nutrition is worth that have, along with the raising of people's living standard and the enhancing of health care consciousness, crowd of edible bright Chinese yam and custom are more and more.The antistaling storing technology of Chinese yam is the prerequisite that guarantees edible bright Chinese yam, at present the preservation method of Chinese yam has: the one, the dry storage of winter low temperature, in the winter time bright Chinese yam is piled up within doors or underground cellar for storing things in owing to be subjected to climatic influences bigger, dehydration is germinateed easily, and the freshness date of guaranteeing the quality is short; The 2nd, preservation by low temperature storage is wanted the strict environment temperature that Chinese yam is placed of holding, and temperature drift Chinese yam respiration is accelerated, and reduces the nutritional labeling of Chinese yam, and temperature meeting on the low side makes the Chinese yam deliquescing of enduring cold, and produces peculiar smell, influences quality; The 3rd, adopt antistaling agent to handle preservation, the antistaling agent storage can make the antistaling agent composition residual, and Chinese yam is in spite of wound very easily caused to infect and rots in addition, and antistaling agent can be to the certain side effect of edible generation.
Summary of the invention:
The purpose of this invention is to provide that a kind of fresh keeping time is grown, deposited easily, the fresh-keeping technique for Chinese yam of green non-pollution, instant.
To achieve these goals, the present invention in turn includes the following steps:
(1) Chinese yam is cleaned, according to even thickness, the consistent stepping that carries out of length;
(2) the normal temperature decompression is dried, and removes its surface moisture;
(3) Chinese yam is weighed and puts into packaging bag;
(4) extract packaging bag interior air and inert gas injecting;
(5) packaging bag sealing detection;
(6) adopt gamma-rays that the Chinese yam packaging bag is quantitatively shone;
It is to add the mode of exhausting with 20 ℃ ± 5 ℃ hot air circulation that the middle normal temperature decompression of described step (2) is dried, and removes the Chinese yam surface moisture fast.
Inert gas is nitrogen or carbon dioxide in the described step (4).
Radiation gamma dosage is 1000GY-10000GY in the described step (6).
Because the present invention adopts package means such as inert gas injecting after the extracting vacuum, gamma-rays quantitatively shine, make the deactivation of Chinese yam bud histocyte, keep moisture content relatively stable, killing microorganisms is difficult for mildew and rot, not perishable, the difficult germination, keeps quality such as its contained composition, moisture content, look, flavor relatively stable, can preserve 12 months under the normal temperature, and do not have other chemical analysis residual, and can carry out suitability for industrialized production, be convenient to storage, transportation, sell, eat.
The specific embodiment:
The bright Chinese yam that at first will gather in the crops carries out rinsing, and the earth of Chinese yam itself is cleaned, and classifies according to even thickness, the consistent stepping that carries out of length.Utilize hot air circulation to add the mode of exhausting under 25 ℃ of normal temperature, decompression is dried, and removes the Chinese yam surface moisture fast.Weigh according to packing specification weight and stepping, Chinese yam is put in the health level food pack.Utilize vavuum pump to extract behind the air in the packaging bag and nitrogen injection or carbon dioxide inert gas, seal tightly then, the inert gas injecting packing must not be above 15 days apart from the Chinese yam collecting time.Detect each packaging bag and whether leak gas, if there is gas leakage must repack sealing.The tight Chinese yam packaging bag of sealing is placed into the width of cloth according in the case, and employing dosage is that the gamma-rays of 2000GY quantitatively shines, and must not pack above 4 days apart from inert gas injecting when the width of cloth shines.The packing case of at last the Chinese yam packaging bag being packed into warehouse-in is deposited, and outward transport is sold.According to actual conditions, can production Different Weight packaged products, to satisfy purchasing demand.
Claims (4)
1, a kind of fresh-keeping technique for Chinese yam is characterized in that this technology in turn includes the following steps:
(1) Chinese yam is cleaned, according to even thickness, the consistent stepping that carries out of length;
(2) the normal temperature decompression is dried, and removes its surface moisture;
(3) Chinese yam is weighed and puts into packaging bag;
(4) extract packaging bag interior air and inert gas injecting;
(5) packaging bag sealing detection;
(6) adopt gamma-rays that the Chinese yam packaging bag is quantitatively shone.
2, fresh-keeping technique for Chinese yam according to claim 1 is characterized in that it is to add the mode of exhausting with 20 ℃ ± 5 ℃ hot air circulation that the middle normal temperature decompression of step (2) is dried, and removes the Chinese yam surface moisture fast.
3, fresh-keeping technique for Chinese yam according to claim 1 is characterized in that inert gas is nitrogen or carbon dioxide in the described step (4).
4, fresh-keeping technique for Chinese yam according to claim 1 is characterized in that radiation gamma dosage is 1000GY_10000GY in the described step (6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710054321XA CN101292678A (en) | 2007-04-28 | 2007-04-28 | Fresh-keeping technique for Chinese yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710054321XA CN101292678A (en) | 2007-04-28 | 2007-04-28 | Fresh-keeping technique for Chinese yam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101292678A true CN101292678A (en) | 2008-10-29 |
Family
ID=40063429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710054321XA Pending CN101292678A (en) | 2007-04-28 | 2007-04-28 | Fresh-keeping technique for Chinese yam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101292678A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150701A (en) * | 2011-03-17 | 2011-08-17 | 李荣花 | Frozen yam color conservation processing method |
| CN103004964A (en) * | 2012-12-11 | 2013-04-03 | 范承彪 | Storage method of Chinese yam |
| CN104351692A (en) * | 2014-11-28 | 2015-02-18 | 邱新航 | Method for preparing quick-frozen iron stick yam |
| CN104982515A (en) * | 2015-07-30 | 2015-10-21 | 庞锦浩 | Chinese yam fresh-keeping technology |
| CN105010519A (en) * | 2015-07-31 | 2015-11-04 | 广西南宁瑶康生态农业发展有限责任公司 | Preservative for purple Chinese yam and preparation method thereof |
| CN105595259A (en) * | 2015-12-18 | 2016-05-25 | 湖北工业大学 | Preparation method of Chinese yams in non-thermal physical fresh preservation |
| CN106359546A (en) * | 2016-08-30 | 2017-02-01 | 浙江省农业科学院 | Physical fresh keeping method of lentinus edodes |
| CN110959668A (en) * | 2019-12-05 | 2020-04-07 | 滇西科技师范学院 | Northeast mountain watermelon storage method |
-
2007
- 2007-04-28 CN CNA200710054321XA patent/CN101292678A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150701A (en) * | 2011-03-17 | 2011-08-17 | 李荣花 | Frozen yam color conservation processing method |
| CN103004964A (en) * | 2012-12-11 | 2013-04-03 | 范承彪 | Storage method of Chinese yam |
| CN104351692A (en) * | 2014-11-28 | 2015-02-18 | 邱新航 | Method for preparing quick-frozen iron stick yam |
| CN104351692B (en) * | 2014-11-28 | 2017-06-16 | 邱新航 | A kind of preparation method of quick-frozen iron rod yam |
| CN104982515A (en) * | 2015-07-30 | 2015-10-21 | 庞锦浩 | Chinese yam fresh-keeping technology |
| CN105010519A (en) * | 2015-07-31 | 2015-11-04 | 广西南宁瑶康生态农业发展有限责任公司 | Preservative for purple Chinese yam and preparation method thereof |
| CN105010519B (en) * | 2015-07-31 | 2018-08-21 | 广西南宁瑶康生态农业发展有限责任公司 | A kind of antistaling agent and preparation method thereof of Qarnet Chinese yam |
| CN105595259A (en) * | 2015-12-18 | 2016-05-25 | 湖北工业大学 | Preparation method of Chinese yams in non-thermal physical fresh preservation |
| CN106359546A (en) * | 2016-08-30 | 2017-02-01 | 浙江省农业科学院 | Physical fresh keeping method of lentinus edodes |
| CN110959668A (en) * | 2019-12-05 | 2020-04-07 | 滇西科技师范学院 | Northeast mountain watermelon storage method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20081029 |