CN102197839B - Processing and fresh-keeping method for clean lily bulb - Google Patents
Processing and fresh-keeping method for clean lily bulb Download PDFInfo
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- CN102197839B CN102197839B CN201010133325A CN201010133325A CN102197839B CN 102197839 B CN102197839 B CN 102197839B CN 201010133325 A CN201010133325 A CN 201010133325A CN 201010133325 A CN201010133325 A CN 201010133325A CN 102197839 B CN102197839 B CN 102197839B
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Abstract
The invention discloses a processing and fresh-keeping method for clean lily bulb. The method comprises the following steps: (1) selecting fresh lily bulbs with a growth period of 3-6 y, and precooling the selected lily bulbs for 12-24h in a -2-2 DEG C cold storage; (2) cutting the precooled lily bulbs from step (1) into lily bulb sheets with a thickness of 1-3mm; (3) carrying out treatments of cleaning, sterilization, rinsing, color protection, water throwing, air drying, vacuum packaging and refrigeration successively to lily bulb sheets from step (2). The fresh-keeping method of the invention can overcome defects in prior art, such as low cleanliness, deterioration, low eating efficiency and time-consuming by cutting, so as to realize advantages of high cleanliness, non-deterioration, long shelf-life, high eating efficiency, and unneeded cutting.
Description
Technical field
The present invention relates to vegetables and fruits processing and antistaling technology, particularly, relate to the processing and antistaling method of a kind of clean vegetables lily.
Background technology
As everyone knows, lily is a kind of traditional characteristics vegetables that liked by consumers in general.In recent years, the vegetable grower crosses the cultivated area of giant lily blindly, and the lily variety deterioration, and the lily of in addition gathering prematurely causes the lily trade market chaotic, and the lily price seriously drops, and the lily industry is got into a difficult position.
In addition, for the enterprise that is engaged in processing storing lily, in a large amount of production practices, the market of products such as traditional lily can, dried lily bulb is also in atrophy gradually.
Also have, in the prior art, the technology of traditional " solely head " vacuum-packed fresh lily bulb; Keeping having certain advantage aspect the lily " ecosystem ", but the cleannes of lily are not enough, carry impurity often secretly; Be difficult to clean the earth that retains; " the mashed heart " occur easily, thereby influenced the market standing of fresh lily bulb, and the edible rate is lower, to change cutter time-consuming.Therefore, need seek a kind of more cleaning, lily product more convenient, more nutrition, to improve the state of market of lily.
Summary of the invention
The objective of the invention is to,, propose the processing and antistaling method of a kind of clean vegetables lily to the problems referred to above, with realize that cleannes are high, not perishable, long shelf-life, edible efficient height and need not change cutter.
For realizing above-mentioned purpose; The technical scheme that the present invention adopts is: the processing and antistaling method of a kind of clean vegetables lily; Comprise the steps: that (1) choose the new fresh lily bulb that be 3-6 growth period, in-2～2 ℃ freezer, the lily of choosing was carried out precooling treatment 12-24 hour; (2) with the lily after step (1) precooling treatment, be cut into the lily slice that thickness is 1-3mm; (3) lily slice to step (2) carry out clean, sterilization processing, rinsing processing successively, protect the look processing, the air-dry processing of water dumping, vacuum-packed handle and refrigeration is handled.
Further, in step (2), when the cutting lily, should remove rotten, worm-eaten, scabbing and look and become part, and root is cut to not staying the bud mouth.
Further, in step (3), said sterilisation step is specially: with cleaned lily slice, be placed on behind the draining in the clean vegetables lily bactericidal liquid, soaked 3-7 minute.
Further, in step (3), the said look that protects is handled and to be specially: with the lily slice after the rinsing, be placed in the clean vegetables lily colour protecting liquid, soaked 5-10 minute.
Further, in step (3), the air-dry processing of said water dumping is specially: use hydro-extracting cage earlier, with the rotating speed of 600-800r/min, get rid of the globule on lily slice surface; Use blower fan by cold wind again, lily slice is air-dry.
Further, in step (3), the said vacuum-packed condition of handling is: when packed weight was 200-250g, vacuum was 0.06-0.07MPa.
Further, in step (3), said refrigeration treatment temperature condition is-1～0 ℃; Under this temperature conditions, the storage period of said lily slice was at least 70 days.
Further, the component of said clean vegetables lily bactericidal liquid is food grade clorox (effective chlorine >=10%, a Tianjin chemical industry all generations Co., Ltd).
Further, said clean vegetables lily colour protecting liquid is a food additives class composite antistaling agent, and the component and the weight percent content of said composite antistaling agent comprise: citric acid: 0.1-0.5%; Sodium isoascorbate: 0.5-1%; Sodium pyrosulfite: 0.05-0.2%; Calcium propionate: 0.1-0.2%; Pure water: surplus.
Further, said clean vegetables lily colour protecting liquid is a food additives class composite antistaling agent, and the component and the weight percent content of said composite antistaling agent comprise: citric acid: 0.1-0.5%; Sodium pyrosulfite: 0.05-0.2%; Calcium propionate: 0.1-0.2%; Pure water: surplus.
The processing and antistaling method of the clean vegetables lily of various embodiments of the present invention; Choosing growth period is the new fresh lily bulb of 3-6; In-2～2 ℃ freezer; The lily of choosing was carried out precooling treatment 12-24 hour, be cut into the lily slice that thickness is 1-3mm again, carry out clean, sterilization processing, rinsing processing then successively, protect the look processing, the air-dry processing of water dumping, vacuum-packed handle and refrigeration is handled; The proper lily product of this method is a sheet type, can overcome traditional lily and be difficult to clean, be prone to " the mashed heart ", and the edible rate of the lily product that causes thus is low and change the time-consuming defective of cutter, can make things convenient for the allegro living needs of consumer; And this lily product is in cryogenic conditions length of following storage period, and it is normal that color, local flavor and nutrition all keep; In addition, but this processing and antistaling method continuous productive process, and the realization automation is easy to realize suitability for industrialized production; Thereby it is low and change the time-consuming defective of cutter to overcome in the prior art low, perishable, the edible efficient of cleannes, with realize that cleannes are high, not perishable, long shelf-life, edible efficient height and the advantage that need not change cutter.
Other features and advantages of the present invention will be set forth in specification subsequently, and, partly from specification, become obvious, perhaps understand through embodiment of the present invention.The object of the invention can be realized through the structure that in the specification of being write and claims, is particularly pointed out and obtained with other advantages.
The specific embodiment
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein only is used for explanation and explains the present invention, and be not used in qualification the present invention.
Embodiment one
According to the embodiment of the invention, the processing and antistaling method of a kind of clean vegetables lily is provided.In the present embodiment, the processing and antistaling method of clean vegetables lily comprises the steps:
Step 101: choose growth period and be the look white in 5 years, individual big, fresh, have no mechanical damage and the storage tolerance lily that do not infect the disease worm is a raw material;
Step 102: the lily that step 101 is chosen is placed in 0 ℃ the freezer, and the lily of choosing was carried out precooling treatment 24 hours;
Step 103: the lily that step 102 is obtained is cut into the lily slice that thickness is 2mm, simultaneously, cuts rotten, worm-eaten, scabbing and look and becomes part, and the root of lily is cut to not staying the bud mouth;
Step 104: use running water, the lily slice of step 103 is cleaned;
Step 105: behind the lily slice draining with step 104, put into clean vegetables lily bactericidal liquid, sterilization processing 5 minutes;
In step 105, the component of clean vegetables lily bactericidal liquid is food grade clorox (effective chlorine >=10%, a Tianjin chemical industry all generations Co., Ltd);
Step 106: use pure water, the lily slice of step 105 is carried out rinsing, clean until the clean vegetables lily bactericidal liquid rinsing that remains in the lily slice surface;
Step 107: the lily slice of step 106 is placed in the clean vegetables lily colour protecting liquid, protects look and handled 7 minutes;
In step 107, clean vegetables lily colour protecting liquid is a food additives class composite antistaling agent, and in the present embodiment, the component and the weight percent content of this composite antistaling agent comprise:
Citric acid: 0.5%;
Sodium isoascorbate: 0.5%;
Sodium pyrosulfite: 0.1%;
Calcium propionate: 0.1%;
Pure water: surplus;
Step 108: use hydro-extracting cage,, get rid of the globule on the lily slice surface of step 107, use blower fan again,, carry out the lily slice after the water dumping air-dry by cold wind with the rotating speed of 700r/min;
Step 109: when being 200-250g by the packed weight of lily slice, vacuum is the vacuum condition of 0.06-0.07MPa, the lily slice of step 108 is carried out vacuum packaging handle;
Particularly, in step 109, the packed weight of lily slice is 250g, and vacuum is 0.07MPa;
Step 110: under 0 ℃ temperature conditions, the vacuum-packed lily slice of step 109 is placed in the cold storing and fresh-keeping storehouse, can preserves at least 70 days, and color, local flavor and nutrition all keep normal.
Embodiment two
In the present embodiment, the processing and antistaling method of clean vegetables lily comprises the steps:
Step 201: choose growth period and be the look white in 6 years, individual big, fresh, have no mechanical damage and the storage tolerance lily that do not infect the disease worm is a raw material;
Step 202: the lily that step 201 is chosen is placed in-2 ℃ the freezer, and the lily of choosing was carried out precooling treatment 12 hours;
Step 203: the lily that step 202 is obtained is cut into the lily slice that thickness is 1mm, simultaneously, cuts rotten, worm-eaten, scabbing and look and becomes part, and the root of lily is cut to not staying the bud mouth;
Step 204: use running water, the lily slice of step 203 is cleaned;
Step 205: behind the lily slice draining with step 204, put into clean vegetables lily bactericidal liquid, sterilization processing 8 minutes;
In step 205, the component of clean vegetables lily bactericidal liquid is the food grade clorox;
Step 206: use pure water, the lily slice of step 205 is carried out rinsing, clean until the clean vegetables lily bactericidal liquid rinsing that remains in the lily slice surface;
Step 207: the lily slice of step 206 is placed in the clean vegetables lily colour protecting liquid, protects look and handled 5 minutes;
In step 207, clean vegetables lily colour protecting liquid is a food additives class composite antistaling agent, and in the present embodiment, the component and the weight percent content of this composite antistaling agent comprise:
Citric acid: 0.5%;
Sodium pyrosulfite: 0.15%;
Calcium propionate: 0.1%;
Pure water: surplus;
Step 208: use hydro-extracting cage,, get rid of the globule on the lily slice surface of step 207, use blower fan again,, carry out the lily slice after the water dumping air-dry by cold wind with the rotating speed of 800r/min;
Step 209: when being 200-250g by the packed weight of lily slice, vacuum is the vacuum condition of 0.06-0.07MPa, the lily slice of step 208 is carried out vacuum packaging handle;
Particularly, in step 209, the packed weight of lily slice is 200g, and vacuum is 0.06MPa;
Step 210: under-1 ℃ temperature conditions, the vacuum-packed lily slice of step 209 is placed in the cold storing and fresh-keeping storehouse, can preserves at least 70 days, and color, local flavor and nutrition all keep normal.
Embodiment three
In the present embodiment, the processing and antistaling method of clean vegetables lily comprises the steps:
Step 301: choose growth period and be the look white in 3 years, individual big, fresh, have no mechanical damage and the storage tolerance lily that do not infect the disease worm is a raw material;
Step 302: the lily that step 301 is chosen is placed in 2 ℃ the freezer, and the lily of choosing was carried out precooling treatment 24 hours;
Step 303: the lily that step 302 is obtained is cut into the lily slice that thickness is 3mm, simultaneously, cuts rotten, worm-eaten, scabbing and look and becomes part, and the root of lily is cut to not staying the bud mouth;
Step 304: use running water, the lily slice of step 303 is cleaned;
Step 305: behind the lily slice draining with step 304, put into clean vegetables lily bactericidal liquid, sterilization processing 3 minutes;
In step 305, the component of clean vegetables lily bactericidal liquid is the food grade clorox;
Step 306: use pure water, the lily slice of step 305 is carried out rinsing, clean until the clean vegetables lily bactericidal liquid rinsing that remains in the lily slice surface;
Step 307: the lily slice of step 306 is placed in the clean vegetables lily colour protecting liquid, protects look and handled 3 minutes;
In step 307, clean vegetables lily colour protecting liquid is a food additives class composite antistaling agent, and in the present embodiment, the component and the weight percent content of this composite antistaling agent comprise:
Citric acid: 0.3%;
Sodium isoascorbate: 0.7%;
Sodium pyrosulfite: 0.05%;
Calcium propionate: 0.2%;
Pure water: surplus;
Step 308: use hydro-extracting cage,, get rid of the globule on the lily slice surface of step 307, use blower fan again,, carry out the lily slice after the water dumping air-dry by cold wind with the rotating speed of 600r/min;
Step 309: when being 200-250g by the packed weight of lily slice, vacuum is the vacuum condition of 0.06-0.07MPa, the lily slice of step 308 is carried out vacuum packaging handle;
Particularly, in step 309, the packed weight of lily slice is 225g, and vacuum is 0.065MPa;
Step 330: under-1.5 ℃ temperature conditions, the vacuum-packed lily slice of step 309 is placed in the cold storing and fresh-keeping storehouse, can preserves at least 70 days, and color, local flavor and nutrition all keep normal.
Embodiment four
Different with the foregoing description is that in the present embodiment, the component and the weight percent content of composite antistaling agent comprise:
Citric acid: 0.1%;
Sodium isoascorbate: 1%;
Sodium pyrosulfite: 0.2%;
Calcium propionate: 0.15%;
Pure water: surplus.
Embodiment five
Different with the foregoing description is that in the present embodiment, the component and the weight percent content of composite antistaling agent comprise:
Citric acid: 0.1%;
Sodium pyrosulfite: 0.2%;
Calcium propionate: 0.15%;
Pure water: surplus.
Embodiment six
Different with the foregoing description is that in the present embodiment, the component and the weight percent content of composite antistaling agent comprise:
Citric acid: 0.3%;
Sodium pyrosulfite: 0.05%;
Calcium propionate: 0.2%;
Pure water: surplus.
In sum, the processing and antistaling method of the clean vegetables lily of various embodiments of the present invention has following beneficial effect:
(1) by the sheet type that is shaped as of this processing and antistaling method gained lily product; Can overcome traditional lily fully and be difficult to clean, be prone to " the mashed heart "; And the lily product edible rate that causes thus low, change shortcomings such as cutter is time-consuming, and satisfy the allegro living needs of consumer;
(2) the used clean vegetables lily colour protecting liquid of this processing and antistaling method is safe and efficient for the food grade food additives, and lily product storage period of being produced was extended to more than 70 days, has both made things convenient for storing, is beneficial to the supermarket again and puts on the shelf;
(3) the employed equipment of this processing and antistaling method is the plain edition production equipment, and equipment investment is few, has reduced production cost, and product safety is reliable, and the comparison application prospects is arranged;
(4) show through long-term test of many times result: but this processing and antistaling method continuous productive process realizes automation, is easy to realize suitability for industrialized production.
What should explain at last is: the above is merely the preferred embodiments of the present invention; Be not limited to the present invention; Although the present invention has been carried out detailed explanation with reference to previous embodiment; For a person skilled in the art, it still can be made amendment to the technical scheme that aforementioned each embodiment put down in writing, and perhaps part technical characterictic wherein is equal to replacement.All within spirit of the present invention and principle, any modification of being done, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. the processing and antistaling method of a clean vegetables lily is characterized in that, comprises the steps:
(1) chooses the new fresh lily bulb that be 3-6 growth period, in-2 ~ 2 ℃ freezer, the lily of choosing was carried out precooling treatment 12-24 hour;
(2) with the lily after step (1) precooling treatment, be cut into the lily slice that thickness is 1-3mm;
(3) lily slice to step (2) carry out clean, sterilization processing, rinsing processing successively, protect the look processing, the air-dry processing of water dumping, vacuum-packed handle and refrigeration is handled;
In step (3), said sterilisation step is specially: with cleaned lily slice, be placed on behind the draining in the clean vegetables lily bactericidal liquid, soaked 3-7 minute; The component of said clean vegetables lily bactericidal liquid is the food grade clorox;
In step (3), the said look that protects is handled and to be specially: with the lily slice after the rinsing, be placed in the clean vegetables lily colour protecting liquid, soaked 5-10 minute;
In step (3), said clean vegetables lily colour protecting liquid is a food additives class composite antistaling agent, and the component and the weight percent content of said composite antistaling agent comprise:
Citric acid: 0.1-0.5%;
Sodium isoascorbate: 0.5-1%;
Sodium pyrosulfite: 0.05-0.2%;
Calcium propionate: 0.1-0.2%;
Pure water: surplus; Perhaps,
In step (3), said clean vegetables lily colour protecting liquid is a food additives class composite antistaling agent, and the component and the weight percent content of said composite antistaling agent comprise:
Citric acid: 0.1-0.5%;
Sodium pyrosulfite: 0.05-0.2%;
Calcium propionate: 0.1-0.2%;
Pure water: surplus.
2. the processing and antistaling method of clean vegetables lily according to claim 1 is characterized in that, in step (2), when the cutting lily, should remove rotten, worm-eaten, scabbing and look and become part, and root is cut to not staying the bud mouth.
3. the processing and antistaling method of clean vegetables lily according to claim 1 is characterized in that, in step (3), the air-dry processing of said water dumping is specially: use hydro-extracting cage earlier, with the rotating speed of 600-800r/min, get rid of the globule on lily slice surface; Use blower fan by cold wind again, lily slice is air-dry.
4. the processing and antistaling method of clean vegetables lily according to claim 1 is characterized in that, in step (3), the said vacuum-packed condition of handling is: when packed weight was 200-250g, vacuum was 0.06-0.07MPa.
5. the processing and antistaling method of clean vegetables lily according to claim 1 is characterized in that, in step (3), said refrigeration treatment temperature condition is-1 ~ 0 ℃; Under this temperature conditions, the storage period of said lily slice was at least 70 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010133325A CN102197839B (en) | 2010-03-26 | 2010-03-26 | Processing and fresh-keeping method for clean lily bulb |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010133325A CN102197839B (en) | 2010-03-26 | 2010-03-26 | Processing and fresh-keeping method for clean lily bulb |
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| CN102197839A CN102197839A (en) | 2011-09-28 |
| CN102197839B true CN102197839B (en) | 2012-10-17 |
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| CN201010133325A Expired - Fee Related CN102197839B (en) | 2010-03-26 | 2010-03-26 | Processing and fresh-keeping method for clean lily bulb |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081985A (en) * | 2011-11-04 | 2013-05-08 | 张木林 | Low temperature running water fresh keeping method for fresh lotus seedpod, lotus root, water caltrop and water chestnut |
| CN103004963A (en) * | 2013-01-04 | 2013-04-03 | 福建省莆田新美食品有限公司 | Processing method of minimally processed vegetables |
| CN104273214A (en) * | 2014-10-24 | 2015-01-14 | 甘肃华泰天润贸易有限公司 | Physical sterilization, disinfection and preservation method by utilizing two-way three-layer butterfly-type five-section composite preserved fresh-cut lily |
| CN105475462B (en) * | 2015-11-27 | 2020-05-05 | 西北师范大学 | Method for cleaning, protecting color and preserving fresh edible Lanzhou lily |
| CN105851204A (en) * | 2016-04-29 | 2016-08-17 | 荔浦县宏发纸箱厂 | Fresh-keeping treatment method for sand sugar oranges |
| CN107347975A (en) * | 2017-07-07 | 2017-11-17 | 广西驰胜农业科技有限公司 | A kind of processing and antistaling method of lily |
| CN107279263A (en) * | 2017-07-07 | 2017-10-24 | 广西驰胜农业科技有限公司 | A kind of efficient fresh-keeping method of lily |
| CN113016868A (en) * | 2021-02-01 | 2021-06-25 | 广东省农业科学院蚕业与农产品加工研究所 | Fresh-keeping packaging method for clean vegetables |
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| CN1689442A (en) * | 2004-04-23 | 2005-11-02 | 昆明英之源农业科技开发有限公司 | Production technology of salting artichoke |
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| 脱水百合片—百合系列产品工业化生产技术之一;郭晔;《广西轻工业》;19941231(第4期);第18-19页 * |
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Inventor after: Pang Zhongcun Inventor after: Li Mei Inventor after: Zhang Yongmao Inventor after: Huang Yulong Inventor before: Pang Zhongcun Inventor before: Li Mei Inventor before: Zhang Yongmao Inventor before: Huang Yulong Inventor before: Song Wenyong |
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Free format text: CORRECT: INVENTOR; FROM: PANG ZHONGCUN LI MEI ZHANG YONGMAO HUANG YULONG SONG WENYONG TO: PANG ZHONGCUN LI MEI ZHANG YONGMAO HUANG YULONG |
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