CN103392788A - Modified atmosphere freshness keeping production technology of wild Marsilea quadrifolia - Google Patents
Modified atmosphere freshness keeping production technology of wild Marsilea quadrifolia Download PDFInfo
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- CN103392788A CN103392788A CN201310168053XA CN201310168053A CN103392788A CN 103392788 A CN103392788 A CN 103392788A CN 201310168053X A CN201310168053X A CN 201310168053XA CN 201310168053 A CN201310168053 A CN 201310168053A CN 103392788 A CN103392788 A CN 103392788A
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Abstract
The invention relates to a modified atmosphere freshness keeping production technology of wild Marsilea quadrifolia. The modified atmosphere freshness keeping production technology is characterized in that the technology comprises the following steps: picking a raw material, and pre-cooling; 2, choosing the raw material; 3, immersion: immersing in an immersion liquid composed of a material and water according to a volume ratio of 1:9-11, wherein the material comprises a 1% salt solution; 4, cleaning: removing dusts and silts; 5, dehydration: dehydrating by using a centrifuge; 6, disinfection: disinfecting through using an ultraviolet ray sterilizer; 7, modified atmosphere packaging: carrying out seal packaging of the Marsilea quadrifolia through using a freshness keeping film, and filling a mixed gas composed of O2, CO2 and N2 according to a certain ratio; and 8, refrigerating. The modified atmosphere freshness keeping production technology allows the Marsilea quadrifolia to be packaged by the mixed gas composed of O2, CO2 and N2 according to a certain ratio and to be stored at a low temperature, so the change of the nutritional components of the modified atmosphere Marsilea quadrifolia is reduced, and the original freshness, color and flavor of the Marsilea quadrifolia are furthest kept to realize the prolongation of the storage life and the regulation of the market surplus and deficiency.
Description
Technical field
The present invention relates to a kind of food fresh keeping technique, relate in particular to the antistaling process of a kind of vegetables.
Background technology
Four leaf vegetables are aquatic Marsileaceae plant for many years, cry again duckweed, are a kind of wild plants that is grown in Law Firm Suzhou Jiangsu Xidongting Shan Mountain roadside, field, small stream limit.The rhizome of four leaf vegetables is elongated to grow wild in water or mud, is the shape of crawling, spring leaf by longer on the joint of rhizome, elongated petiole is arranged, to life, spread geometry is as the field word by four pieces of leaflet crosses, therefore named clover fern.The stem of four leaf vegetables, leaf and seed all can be used as medicine, and antibiotic, anti-inflammatory, analgesic, diuresis, lactagogue are arranged, the effect such as invigorate blood circulation.Four leaf vegetables contain a large amount of vitamins and several mineral materials, and nutritional labeling is abundant.Its edible part is tender stem and tender leaf, no matter stir-fries and eats, cold and dressed with sauce or boil all good local flavors of tool of soup.Xidongting Shan Mountain monthly can adopting in annual March to 5 among the people is a kind of pollution-free, high-quality wild vegetable that quite gets consumer reception.
Four leaf vegetables are subject to people's favor day by day in recent years, but because its water content is high, more responsive to temperature and humidity, easily damaged is and putrid and deteriorated, and more difficult storage transportation, affect market supply.
Summary of the invention
The present invention has overcome the deficiencies in the prior art, provides a kind of and can keep to greatest extent the four original freshness of leaf vegetables, color and luster and local flavor, the controlled atmosphere production technology that can extend its shelf life.
For achieving the above object, the technical solution used in the present invention is: the controlled atmosphere production technology of a kind of wild four leaf vegetables, it is characterized in that, and comprise the steps:
(1) raw material harvesting, precooling: pluck four leaf vegetables raw materials, the cooling of quality low temperature storage by inspection;
(2) raw material is selected: after precooling, choose satisfactory four leaf vegetables from described raw material;
(3) soak: four leaf vegetables are immersed in soak, and material and water that described soak is 1:9-11 by the thing water volume ratio form, and described material comprises 1% salt solution;
(4) clean: pull out and drain after four leaf vegetables are soaked, pour in pond and clean, remove dust and silt;
(5) dehydration: will dewater with centrifuge through four leaf vegetables of cleaning;
(6) sterilizing: sterilizing by ultraviolet sterilizer;
(7) controlled atmospheric packing: in sterile environment, four leaf vegetables are packed with preservative film, and be filled with mist, described mist by volume part is comprised of following component:
O
21-9 part,
CO
24-12 part,
N
278-95 part;
(8) refrigeration: send into refrigeration temporarily in freezer, Keep cool subsequently, and chain is sent to market and client.
Preferably, described mist by volume part is comprised of following component:
O
23-7 part,
CO
26-10 part,
N
283-91 part.
Preferably, described mist by volume part is comprised of following component:
O
25 parts,
N
287 parts.
Preferably, the environment temperature of described controlled atmospheric packing is 2-5 ℃.
Preferably, in step (5), the rotating speed of centrifugal dehydration is 900-1100r/min, and the time is 14-16s.
Preferably, in step (6), the sterilizing 9-11min of described ultraviolet sterilizer 14-16W.
Preferably, the temperature of the temperature of described step (1) precooling and step (8) refrigeration is respectively (2 ± 1) ℃.
The invention solves the defect that exists in background technology, have following beneficial effect:
(1) controlled atmosphere production technology of the present invention, the O of the specific proportioning of employing
2, CO
2, N
2Mist is packed four leaf vegetables, be placed under low temperature and preserve, can reduce the variation of four leaf vegetables nutritional labelings after controlled atmosphere, keep to greatest extent its original freshness, color and luster and local flavor, reach the purpose of the swap market surplus and deficiency that extends shelf life, and for meeting the shelf life that extends four leaf vegetables, provide certain technical support.
(2) work as O
2, CO
2, N
2Volume ratio while being the scope of 3-7:6-10:83-91, the weight-loss ratio of four leaf vegetables, VC content, chlorophyll content and organoleptic indicator's variation has significantly and slows down, especially as mist O
2, CO
2, N
2Volume ratio while being 5:8:87, the fresh-keeping effect of four leaf vegetables is best, even its shelf life can reach 15d.
(3) condition of centrifugal dehydration is controlled at: rotating speed 900-1100r/min, and time 14-16s, avoid in four leaf vegetables excess moisture to cause rotten, prevents that again dehydration from excessively becoming dry withered, and quality descends.
(4) in production technology of the present invention, four leaf vegetables utilize the sterilizing 9-11min of ultraviolet sterilizer 14-16W, and sterilization time is suitable, can obtain good sterilization effect, and the quality of vegetable that may avoid again the temperature rising to cause is deteriorated.
Description of drawings
The present invention is further described below in conjunction with drawings and Examples.
Fig. 1 is the process chart of the preferred embodiments of the present invention;
Fig. 2 is that in the impact test of controlled atmospheric packing on four leaf vegetables VC content, VC content is with the variation schematic diagram of cryopreservation number of days;
Fig. 3 is that in the impact test of controlled atmospheric packing on four leaf vegetables chlorophyll contents, chlorophyll content is with the variation schematic diagram of cryopreservation number of days;
Fig. 4 is that in the impact test of controlled atmospheric packing on four leaf vegetables weight-loss ratios, weight-loss ratio is with the variation schematic diagram of cryopreservation number of days.
The specific embodiment
The present invention is further detailed explanation in conjunction with the accompanying drawings and embodiments now, and these accompanying drawings are the schematic diagram of simplification, basic structure of the present invention only is described in a schematic way, so it only shows the formation relevant with the present invention.
Embodiment 1-5
As shown in Figure 1, the controlled atmosphere production technology of a kind of wild four leaf vegetables, comprise the steps:
(1) raw material harvesting, precooling: pluck four leaf vegetables raw materials, the cooling of quality low temperature storage by inspection.Concrete, not only to pay attention to its freshness while plucking four leaf vegetables raw materials, be also noted that ecological environment on every side, Detecting Pesticide just can meet the requirement of GB2763-2012 like this.Raw material will in time transport, and notes not tying up extruding, handle with care, and in bulk with the special plastic case, plastic container for food should meet the requirement of GB/T5737-1995, to avoid rotten.Qualified raw material is in (2 ± 1) ℃ condition storage cooling by inspection.
(2) raw material is selected: after precooling, choose satisfactory four leaf vegetables from described raw material, specific requirement is the wild four long 10cm-15cm of leaf vegetables, color and luster BG, fresh and tender, best in quality, shape evenly, neat specification,, machinery-free wound spoiled without variable color or other injuries, without disease and pest, without agricultural chemicals and microbial contamination.
(3) soak: be immersed in soak after four leaf vegetables are weighed, material and water that described soak is 1:9-11 by the thing water volume ratio form, and described material is 1% salt solution.Soak time 10min, remove the relatively large field trashes such as silt, and water temperature is (2 ± 1) ℃.
Preferably, described soak is 1:10 by the thing water volume ratio material and water form.
(4) clean: pull out and drain after four leaf vegetables are soaked, pour in pond and clean, remove dust and silt.Concrete, pond is the stainless steel pond, meets the requirement of GB9684.Circulating water rinses dust and silt above four leaf vegetables with the flow velocity of 2m/s, pulls out after preferably cleaning four times.Water should meet the requirement of GB5749-2006, and water temperature is (2 ± 1) ℃.
(5) arrange:, according to the needs of difference processing, four leaf vegetables are carried out sorting arrange, be mainly to remove non-edible part, and carry out simple sizing screening.
(6) dehydration: will dewater with centrifuge through four leaf vegetables of cleaning, centrifuge speed 900-1100r/min, dewatering time 14-16s, preferred, the centrifugal dehydration time is 15s, rotating speed is 1000r/min.
(7) mounted box: raw material is selected again, carried out mounted box with plastic container for food afterwards.Concrete, raw material is transferred in 230 * 150 * 100mm box tool, and the trimmed size of every box Raw is generally 350g, and weighed amount is 1.15 times of trimmed size.The box tool also should meet the GB9684-2011 requirement, uses disinfection by ultraviolet light 2h.
(8) sterilizing: after above-mentioned processing, although on four leaf vegetables, total number of bacteria greatly reduces, still residual a lot, so be necessary to carry out sterilizing.Concrete, sterilizing by ultraviolet sterilizer to four leaf vegetables after mounted box, the sterilizing 9-11min of 14-16W., if the time is too short, do not reach sterilizing effect; Overlong time, may cause quality of vegetable deteriorated because temperature raises.Further preferred sterilising conditions 15W, 10min.
(9) controlled atmospheric packing: in sterile environment, four leaf vegetables are packed with natural complex fresh-keeping film, and be filled with mist and encapsulate on gas-control packing device.Natural complex fresh-keeping film should meet the requirement of GB9683-88.The preferred 2-5 ℃ of environment temperature.
(10) foreign matter detects: four leaf vegetables after packing must detect through metal detector, and main test item is iron and impurity.Standard is: Fe:
Sus(stainless steel impurity):
(11) vanning: by the customer requirement carton of packing into.Packed in cases should meet the regulation of GB/T6543-2008, and stamps the date of manufacture, with the packaging character list.
(12) refrigeration: will pack four leaf vegetables after vanning and send in the High Temperature Refrigeratory of (2 ± 1) ℃ and refrigerate temporarily, Keep cool subsequently, and chain is sent to market and client.
In the controlled atmospheric packing step of embodiment 1-5, described mist is comprised of the parts by volume of each component in table 1 by correspondence:
The mixed gases matching of the different embodiment of table 1
Use the wild four leaf vegetables finished products of explained hereafter of embodiment of the present invention 1-5, wherein the gaseous mixture structural reform of controlled atmospheric packing step is used air, is used as the comparative example of embodiment 1-5.Finished product four leaf vegetables that refrigerate in comparative example and embodiment 1-5 are observed storage effect every 3d, carry out respectively the mensuration of organoleptic indicator, VC content, weight-loss ratio, chlorophyll content, soluble solid content.
The mensuration of concrete method of testing: VC adopts 2,6-dichloroindophenol titration, and weight-loss ratio is measured and adopted weighing method; Measuring chlorophyll content adopts the ethanol extraction method; Soluble solid content is measured and is adopted hand refractometer to measure; Organoleptic indicator's assessment method is referring to table 2.
Instrument for testing is: 722S type visible spectrophotometer, WCS-S colour examining colour-difference-metre and JA5003N type electronic balance that Shanghai Precision Scientific Apparatus Co., Ltd produces; The WYT-II type hand refractometer of complete production of the blue or green sheep optical joint instrument in Chengdu.
The subjective appreciation index of table 2 four leaf vegetables
Test result:
(1) impact of controlled atmospheric packing on four leaf vegetables VC content.
Fig. 2 be in every 100g four leaf vegetables VC content (mg) with the variation schematic diagram of cryopreservation number of days.As seen from the figure, adopt in the controlled atmospheric packing of different proportioning mists, the VC content of four leaf vegetables is all on a declining curve.The VC content of front 3d four leaf vegetables of storage descends more steady, but comparative example is slightly fast than other embodiment decrease speeds; The VC content decrease speed significant difference of four leaf vegetables in each test group of 3～12d after storage, the VC content decrease speed of especially preserving four leaf vegetables in each test group of 12～15d is more remarkable, and the variation that different at low temperatures proportioning mists form can affect VC content in four leaf vegetables storages is described.The VC content decrease speed of comparative example four leaf vegetables is apparently higher than 5 embodiment, and wherein the VC content downward trend of embodiment 3 four leaf vegetables is comparatively mild, and the preservation effect of VC obviously is better than other 5 groups.This is because comparative example other groups relative to the interior oxygen of embodiment 5 are higher, so VC content declines by a big margin; The interior oxygen content of embodiment 1 is too low, makes four leaf vegetables in packing very fast because anoxic is carried out anaerobic respiration, has also accelerated the consumption of VC; The interior oxygen content of embodiment 3 between embodiment 2 and embodiment 4, relatively near the critical point of four leaf vegetables aerobic respiration, and then reduce the physiological metabolism speed of four leaf vegetables, so the depletion rate of nutriment VC is minimum.
(2) impact of controlled atmospheric packing on four leaf vegetables chlorophyll contents.
Fig. 3 is the variation schematic diagrames of every gram four leaf vegetables Determination of Chlorophyll content (mg) with the cryopreservation number of days.As seen from the figure, along with the growth of storage time, the content of four leaf vegetables Determination of Chlorophylls is all on a declining curve, but embodiment 2, embodiment 3, and embodiment 4, and embodiment 5 Determination of Chlorophyll content decrease speeds are starkly lower than embodiment 1 and comparative example.And in the total Test group, embodiment 3 decrease speeds are minimum, and while preserving by the 15th day, chlorophyll content is 1.01mg/g; Next is embodiment 2, and embodiment 4, and embodiment 5, and while preserving by the 15th day, chlorophyll content is respectively 0.78mg/g, 0.76mg/g, 0.70mg/g; Descending the fastest is comparative example, and when comparative example is preserved the 15th day, chlorophyll content drops to 0.56mg/g by initial 1.16mg/g.From the variation of duration of storage four leaf vegetables chlorophyll contents as can be known, suitable atmospheric condition can suppress the four chlorophyllous losses of leaf vegetables.Its reason is the impact that the chlorophyll content of four leaf vegetables in storage mainly is subjected to its body inner chlorophyll enzymatic activity, under certain condition, hypoxemia can suppress the activity of chlorophyllase, but can improve the activity of chlorophyllase again during the too low generation anaerobic respiration of oxygen content in packing.Gas ratio in embodiment 3 can suppress the activity of four leaf vegetables Determination of Chlorophyll enzymes better with respect to other groups, has slowed down chlorophyllous degraded, therefore chlorophyll content is organized higher than other.
(3) impact of controlled atmospheric packing on four leaf vegetables weight-loss ratios.
Fig. 4 is the variation schematic diagrames of four leaf vegetables weight-loss ratios with the cryopreservation number of days.Four moisture content of leaf vegetables own are high, account for 90% left and right of gross mass, but there will be wilting, phenomenon of losing water and lose commodity value during postharvest storage, so weight-loss ratio is an important indicator of preserving fruit and vegetable utilizing.As shown in Figure 4, during storage period 0～3d, each weight-loss ratio of organizing four leaf vegetables all has a small increase, but each group difference is not remarkable, since the 4th day storage period, each weight-loss ratio of organizing four leaf vegetables all started significantly to increase, and each group difference is remarkable, wherein in comparative example, four leaf vegetables weight-loss ratio increases are the most obvious, by the 4th day 0.26% be increased to the 15th day 3.19%.The weight-loss ratio of embodiment 3 four leaf vegetables is minimum, to storage during 15d weight-loss ratio be 1.96% because along with the prolongation of storage time, when respiration consumes nutritional labeling, produce a large amount of attachment of moisture on the packaging film surface, therefore weight-loss ratio increases along with the prolongation of time.Because embodiment 3 suppresses the four respiratory best results of leaf vegetables, the nutritional labeling of other each group calling suction effects consumption is minimum relatively, so the moisture that produces is also minimum, namely weight-loss ratio is minimum.
(4) impact of controlled atmospheric packing on four leaf vegetables aesthetic qualities.
Table 3 is aesthetic quality's grade forms of four leaf vegetables.As shown in Table 3; increase along with storage time; the organoleptic quality quality of each test group four leaf vegetables is all on a declining curve, but different mists composition is different on four leaf vegetables organoleptic quality decrease speeds impacts, and embodiment 2; embodiment 3; the decrease speed of embodiment 4 organoleptic qualities is starkly lower than comparative example, and wherein the protective effect of 3 pairs of four leaf vegetables organoleptic qualities of embodiment is the most obvious, still is in ready state while preserving the 15th day; and embodiment 1, embodiment 5 and comparative example all can not eat.This is because main standards of grading concentrate on the presentation qualities of four leaf vegetables during sensory evaluation, and presentation quality mainly is subjected to the impact of four leaf vegetables colors and moisture, the fine reflection four leaf vegetables colors of chlorophyll content energy, weight-loss ratio can reflect four leaf vegetables moistures, aesthetic quality's result conforms to above-mentioned test result, and in embodiment 3 packings, the aesthetic quality of four leaf vegetables is better than other each groups.
The impact of table 3 controlled atmospheric packing on four leaf vegetables organoleptic qualities
By above-mentioned 4 mensuration as can be known, controlled atmospheric packing technique of the present invention can effectively extend the shelf life of four leaf vegetables at low temperatures, wherein the fresh-keeping effect of 3 pairs of four leaf vegetables of embodiment is best, can effectively reduce by four leaf vegetables in duration of storage VC, chlorophyllous loss, simultaneously can reduce the weight-loss ratio of four leaf vegetables, shelf life can reach 15d, compares the shelf life 6d that can extend at low temperatures four leaf vegetables with comparative example.
Need to prove that four leaf vegetables, natural complex fresh-keeping film, Turnover Box, gas-control packing device all can be selected the industry general corresponding raw material, material and facility.Concrete, in embodiment 1-5, four leaf vegetables that the inventor selects are picked up from the Suzhou Xidongting Shan Mountain, and natural complex fresh-keeping film is the EVA natural complex fresh-keeping film, and Turnover Box is LDPE and PVC composite fresh-keeping box; Gas-control packing device is the MAP-HL360 continuous box type gas-control packing device that Suzhou gloomy auspicious freshness preserving equipment Co., Ltd produces.
Above foundation desirable embodiment of the present invention is enlightenment, and by above-mentioned description, the related personnel can in the scope that does not depart from this invention technological thought, carry out various change and modification fully.The technical scope of this invention is not limited to the content on specification, must determine technical scope according to the claim scope.
Claims (7)
1. the controlled atmosphere production technology of wild four leaf vegetables, is characterized in that, comprises the steps:
(1) raw material harvesting, precooling: pluck four leaf vegetables raw materials, the cooling of quality low temperature storage by inspection;
(2) raw material is selected: after precooling, choose satisfactory four leaf vegetables from described raw material;
(3) soak: four leaf vegetables are immersed in soak, and material and water that described soak is 1:9-11 by the thing water volume ratio form, and described material comprises 1% salt solution;
(4) clean: pull out and drain after four leaf vegetables are soaked, pour in pond and clean, remove dust and silt;
(5) dehydration: will dewater with centrifuge through four leaf vegetables of cleaning;
(6) sterilizing: sterilizing by ultraviolet sterilizer;
(7) controlled atmospheric packing: in sterile environment, four leaf vegetables are packed with preservative film, and be filled with mist, described mist by volume part is comprised of following component:
O
21-9 part,
CO
24-12 part,
N
278-95 part;
(8) refrigeration: send into refrigeration temporarily in freezer, Keep cool subsequently, and chain is sent to market and client.
2. the controlled atmosphere production technology of a kind of wild four leaf vegetables according to claim 1 is characterized in that: described mist by volume part is comprised of following component:
O
23-7 part,
CO
26-10 part,
N
283-91 part.
3. the controlled atmosphere production technology of a kind of wild four leaf vegetables according to claim 1 is characterized in that: described mist by volume part is comprised of following component:
O
25 parts,
CO
28 parts,
N
287 parts.
4. the controlled atmosphere production technology of according to claim 1-3 described a kind of wild four leaf vegetables of any one, it is characterized in that: the environment temperature of described controlled atmospheric packing is 2-5 ℃.
5. the controlled atmosphere production technology of according to claim 1-3 described a kind of wild four leaf vegetables of any one, it is characterized in that: in step (5), the rotating speed of centrifugal dehydration is 900-1100r/min, and the time is 14-16s.
6. the controlled atmosphere production technology of according to claim 1-3 described a kind of wild four leaf vegetables of any one is characterized in that: in step (6), and the sterilizing 9-11min of described ultraviolet sterilizer 14-16W.
7. the controlled atmosphere production technology of according to claim 1-3 described a kind of wild four leaf vegetables of any one is characterized in that: the temperature of the temperature of described step (1) precooling and step (8) refrigeration is respectively (2 ± 1) ℃.
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Cited By (7)
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| CN104322662A (en) * | 2014-12-02 | 2015-02-04 | 江南大学 | Regulating and controlling preservation method for leaf vegetable mixed atmosphere control storage of ocean vessel |
| CN105746686A (en) * | 2014-12-19 | 2016-07-13 | 上海伊禾农产品科技发展股份有限公司 | Controlled atmosphere preservation method of Capsella bursa-pastoris |
| WO2016153413A1 (en) * | 2015-03-20 | 2016-09-29 | Optifreeze Ab | Apparatus and method for extending shelf life of a food product comprising water and soft tissue |
| CN106305962A (en) * | 2016-08-17 | 2017-01-11 | 天津商业大学 | Storage and fresh-keeping method of hypsizygus marmoreus |
| CN107212078A (en) * | 2017-06-05 | 2017-09-29 | 爱可道生物科技有限公司 | The method for storing and refreshing of globe artichoke bud |
| CN107432316A (en) * | 2017-09-11 | 2017-12-05 | 海之星（福建）远洋渔业有限公司 | A kind of fresh-keeping of vegetables method suitable for ocean-going vessel |
| US11350641B2 (en) | 2017-06-12 | 2022-06-07 | Westfalia Fruit International Limited | Method for increasing the shelf life of fruit |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322662A (en) * | 2014-12-02 | 2015-02-04 | 江南大学 | Regulating and controlling preservation method for leaf vegetable mixed atmosphere control storage of ocean vessel |
| CN105746686A (en) * | 2014-12-19 | 2016-07-13 | 上海伊禾农产品科技发展股份有限公司 | Controlled atmosphere preservation method of Capsella bursa-pastoris |
| WO2016153413A1 (en) * | 2015-03-20 | 2016-09-29 | Optifreeze Ab | Apparatus and method for extending shelf life of a food product comprising water and soft tissue |
| CN106305962A (en) * | 2016-08-17 | 2017-01-11 | 天津商业大学 | Storage and fresh-keeping method of hypsizygus marmoreus |
| CN107212078A (en) * | 2017-06-05 | 2017-09-29 | 爱可道生物科技有限公司 | The method for storing and refreshing of globe artichoke bud |
| US11350641B2 (en) | 2017-06-12 | 2022-06-07 | Westfalia Fruit International Limited | Method for increasing the shelf life of fruit |
| CN107432316A (en) * | 2017-09-11 | 2017-12-05 | 海之星（福建）远洋渔业有限公司 | A kind of fresh-keeping of vegetables method suitable for ocean-going vessel |
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Application publication date: 20131120 |