CN102138580A - Method for preserving fresh garlic with high-concentration CO2 at temperature close to ice temperature - Google Patents
Method for preserving fresh garlic with high-concentration CO2 at temperature close to ice temperature Download PDFInfo
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- CN102138580A CN102138580A CN 201110007522 CN201110007522A CN102138580A CN 102138580 A CN102138580 A CN 102138580A CN 201110007522 CN201110007522 CN 201110007522 CN 201110007522 A CN201110007522 A CN 201110007522A CN 102138580 A CN102138580 A CN 102138580A
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- garlic
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Abstract
The invention discloses a method for preserving fresh garlic with high-concentration CO2 at the temperature close to the ice temperature. In the method, the proportion of O2 to CO2 in a freshness protection package is controlled under the condition close to the freezing point of fresh garlic, so that rooting and germinating of the fresh garlic are suppressed, dehydration is reduced, and the growth of mold fungi is prevented. The method has the advantages of low cost, convenience for operation and long freshness date. By adopting the method, the fresh garlic can be preserved for 12 months, the change of appearance is not remarkable, and the garlic has crisp mouthfeel and heavy fragrance.
Description
Technical field
The present invention relates to the fresh-keeping of vegetables field, particularly a kind of nearly ice temperature is in conjunction with high CO
2Bright garlic preservation method.
Background technology
Bright garlic is deposited under normal temperature condition and is occurred the dehydration shrinkage easily, roots, even mouldy situation such as rot, and in production practices, uses chemical bactericide to suppress it more and germinates and go rotten.Raising along with people's living standard, new principle, new method, new material, new technology, exploitation wide spectrum, efficient, the safe wholefood antisepsis antistaling agent of studying perishable fruits and vegetables, grain, food fresh keeping become one of focus in the current food additives research field, also are one of important breakthrough mouths of China's " Green Foodstuff Project ".Icetemperature Storage is fresh-keeping to be preserving fruit and vegetable utilizing research and application focus in recent years, but research is very few in the preservation and freshness of bright garlic, and especially near ice temperature is in conjunction with high CO
2The fresh-keeping bright garlic of ambient storage, present domestic still do not have relevant research report and application example.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of nearly ice temperature in conjunction with high CO
2Bright garlic preservation method, be applicable to the storage Zang Baoxian of bright garlic.
Concrete technical scheme of the present invention
A kind of nearly ice temperature is in conjunction with high CO
2Bright garlic preservation method, it is characterized in that: temperature is controlled in-2.0 ℃～0 ℃ scope; O
20.5%～1.5%, CO
2Between 17%～25%.
According to the bright garlic kind of difference, reserve temperature accurately is controlled at a temperature value between-2.0 ℃～0 ℃, and fluctuation control is ± 0.2 ℃ up and down.
According to the respiratory intensity of bright garlic, adopt special-purpose freshness protection package, make a bag interior O
2Be controlled at 0.5%～1.5%, CO
2Between 17%～25%.
A kind of nearly ice temperature is in conjunction with high CO
2The concrete operations of bright garlic preservation method be: after the bright garlic after will selecting was put in order, warehouse-in was with cold rapidly, when treating below the product temperature drop to 0 ℃, put in 10 jin one bag the mesh pocket, put into fresh-keeping bag specially again, loading amount is 30 kilograms/bag, it is ventilated regularly to open bag, makes the CO in the bag
2Content is controlled between 17%～25%.
The technology of the present invention characteristics and effect
This nearly ice temperature is in conjunction with high CO
2The result of use of bright garlic preservation method: adopt this method can make bright garlic fresh-keeping 10～12 months, outward appearance does not have significant change, and mouthfeel is clear and melodious, and garlic taste is dense, has the mouthfeel feature of bright garlic.Advantage: adopt physical method fresh-keeping, safe; Low easy to operate, small investment is easy to produce; Be suitable for the preservation and freshness of the bright garlic of different cultivars.
The specific embodiment
Example 1:
With the bright garlic in the Cangshan after the firm results is fresh-keeping object, removes surperficial earth, rejects to have wound, worm, mildew and rot bright garlic, and arrangement stem and coring make the surface dry and comfortable, enter the freezer precooling.Bright garlic is used the disinfection of storehouse disinfectant earlier before warehouse-in, and with extremely-3 ℃ of storehouse temperature drops.When treating that bright garlic temperature is reduced to-1 ℃, the mesh pocket of packing into, the mesh pocket that bright garlic will be housed are again packed in the special-purpose freshness protection package, and every packed amount is about 25 kilograms.Temperature is controlled in-1.5 ℃ of scopes in the freezer; O
20.5%, CO
217%.Progressively lower the temperature during warehouse-in, carry out domestication by low temperature, progressively heat up during outbound, carry out the outbound operation.Bright garlic is in the time of fresh-keeping 10 months, and commodity rate is 100%.
Example 2:
To gather in the crops the bright garlic in back 2 days Guangrao is fresh-keeping object, removes surperficial earth, rejects to have wound, worm, mildew and rot bright garlic, and arrangement stem and coring make the surface dry and comfortable, enter the freezer precooling.Bright garlic is used the disinfection of storehouse disinfectant earlier before warehouse-in, and with extremely-3 ℃ of storehouse temperature drops.When treating that bright garlic temperature is reduced to-1 ℃, the mesh pocket of packing into, the mesh pocket that bright garlic will be housed are again packed in the special-purpose freshness protection package, and every packed amount is about 30 kilograms.Temperature is controlled in-1.0 ℃ of scopes in the freezer; O
21.0%, CO
220%.Progressively lower the temperature during warehouse-in, carry out domestication by low temperature, progressively heat up during outbound, carry out the outbound operation.Bright garlic is in the time of fresh-keeping 12 months, and commodity rate is 95%, and mouthfeel is clear and melodious, and garlic taste is dense.
Claims (3)
1. a nearly ice temperature is in conjunction with high CO
2Bright garlic preservation method, it is characterized in that:
(1) maturity of bright garlic should be controlled at ninety percent ripe about;
(2) should reject wound, worm, disease and the inferior head of garlic after the gathering of bright garlic;
(3) bright garlic before warehouse-in, remove stem and coring;
(4) within the entry time of bright garlic should be controlled at and gather back 3 days;
When (5) bright garlic temperature is reduced to below 0 ℃, put in 5 kilograms one bag the mesh pocket;
(6) mesh pocket that bright garlic will be housed is put into fresh-keeping bag specially again, and loading amount is 30 kilograms/bag;
(7) regularly open fresh-keeping bag specially, ventilated,
(8) temperature is controlled between-2.0 ℃～0 ℃; O
20.5%～1.5%, CO
2Between 17%～25%.
2. a kind of nearly ice temperature according to claim 1 is in conjunction with high CO
2Bright garlic preservation method, it is characterized in that: according to the bright garlic kind of difference, reserve temperature accurately is controlled at a temperature value between-2.0 ℃～0 ℃, fluctuation control is ± 0.2 ℃ up and down.
3. described a kind of nearly ice temperature according to claim 1 is in conjunction with high CO
2Bright garlic preservation method, it is characterized in that: according to the respiratory intensity of bright garlic, adopt special-purpose preservative film, make a bag interior O
2Be controlled at 0.5%～1.5%, CO
2Between 17%～25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110007522 CN102138580A (en) | 2011-01-14 | 2011-01-14 | Method for preserving fresh garlic with high-concentration CO2 at temperature close to ice temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110007522 CN102138580A (en) | 2011-01-14 | 2011-01-14 | Method for preserving fresh garlic with high-concentration CO2 at temperature close to ice temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102138580A true CN102138580A (en) | 2011-08-03 |
Family
ID=44406558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110007522 Pending CN102138580A (en) | 2011-01-14 | 2011-01-14 | Method for preserving fresh garlic with high-concentration CO2 at temperature close to ice temperature |
Country Status (1)
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| CN (1) | CN102138580A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494610A (en) * | 2015-12-11 | 2016-04-20 | 徐州工程学院 | Air conditioned storage method of garlic |
| CN110214811A (en) * | 2019-07-19 | 2019-09-10 | 徐州工程学院 | A kind of method that controlled atmospheric packing coupling irradiation extends garlic freshness date |
| CN110226624A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A kind of method that film coupling irradiation extends garlic freshness date |
| CN110226625A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A kind of method that film coupling controlled atmosphere extends garlic freshness date |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126033A (en) * | 1995-07-21 | 1996-07-10 | 徐启申 | Fresh-keeping method for garlic |
| CN101416655A (en) * | 2007-10-26 | 2009-04-29 | 国家农产品保鲜工程技术研究中心（天津） | High carbon dioxide activity preserving package and use thereof in vegetable and fruit preservation |
-
2011
- 2011-01-14 CN CN 201110007522 patent/CN102138580A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126033A (en) * | 1995-07-21 | 1996-07-10 | 徐启申 | Fresh-keeping method for garlic |
| CN101416655A (en) * | 2007-10-26 | 2009-04-29 | 国家农产品保鲜工程技术研究中心（天津） | High carbon dioxide activity preserving package and use thereof in vegetable and fruit preservation |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494610A (en) * | 2015-12-11 | 2016-04-20 | 徐州工程学院 | Air conditioned storage method of garlic |
| CN110214811A (en) * | 2019-07-19 | 2019-09-10 | 徐州工程学院 | A kind of method that controlled atmospheric packing coupling irradiation extends garlic freshness date |
| CN110226624A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A kind of method that film coupling irradiation extends garlic freshness date |
| CN110226625A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A kind of method that film coupling controlled atmosphere extends garlic freshness date |
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| C12 | Rejection of a patent application after its publication | ||
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Application publication date: 20110803 |