CN103651744A - Fresh-keeping method of leaf vegetable - Google Patents
Fresh-keeping method of leaf vegetable Download PDFInfo
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- CN103651744A CN103651744A CN201210317308.XA CN201210317308A CN103651744A CN 103651744 A CN103651744 A CN 103651744A CN 201210317308 A CN201210317308 A CN 201210317308A CN 103651744 A CN103651744 A CN 103651744A
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Abstract
The invention provides a fresh-keeping method of leaf vegetable. The method comprises the following steps: processing the leaf vegetable by crispness-keeping; packaging the leaf vegetable subjected to crispness-keeping in vacuum; and then processing under ultrahigh pressure, wherein the crispness-keeping is that soaking the leaf vegetable in a calcium salt solution for 20 to 40 minutes, then taking out, and finally soaking in a sodium alginate solution for 20 to 40 minutes. By adopting the fresh-keeping method, the leaf vegetable can be kept in bright color, high crispness and relative low loss of nutritional ingredients, and the freshness lifetime reaches 6 to 10 months.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, relate generally to a kind of preservation method of leafy vegetable.
Background technology
Along with social development and growth in the living standard, leafy vegetable is sold and to be trended towards Supermarket, the gathering of leafy vegetable, transport, storage and marketing integration pattern progressively form and be gradually improved, people are more willing to be intended to choose in supermarket leafy vegetable.Brand-new pattern is to long-time fresh-keeping the having higher requirement of leafy vegetable.After fresh leafy vegetable is gathered, still there is stronger vitality, due to the new city metabolism of self and the effect of microorganism, can comparatively fast occur dehydration wilting, spoiled, even rotten, affect freshness and shelf life, make its sales range and commodity phase all be subject to larger restriction.Even in original producton location, once occur that leafy vegetable is sold, be obstructed, that the leafy vegetable of hoarding is easy to occur is softening, wilting, yellowing, affect perception and the quality of leafy vegetable, its commercial value is had a greatly reduced quality, greatly major injury peasant's economic interests.Therefore, leafy vegetable should carry out Preservation Treatment after gathering in time, slows down leafy vegetable new city accretion rate, suppresses microbial activity, to reach the object of Shelf-life.
The fresh-keeping method of common leafy vegetable has a lot, as refrigeration, radiation preservation, Chemical treatment, microwave is fresh-keeping and electronic technology fresh-keeping method etc., wherein, refrigeration, controlled atmosphere are had relatively high expectations to appointed condition, equipment investment fund is larger, and production cost is higher, is unfavorable for competition; Chemical treatment there will be chemicals residual, unfavorable to health; The operating process of radiation preservation is numerous and diverse, is difficult to grasp; Fresh-keeping and the electronic technology fresh-keeping method of microwave, vegetables, under high temperature action, are easily caused a large amount of losses of leafy vegetable nutritional labeling, and vegetable leaf is softening, and mouthfeel is poor.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preservation method of leaf class leafy vegetable, and the method can reduce the loss of leafy vegetable nutritional labeling to greatest extent, guarantees the brittleness of leafy vegetable leaf, the fresh keeping time that greatly extends leaf class leafy vegetable.
The technical scheme that the present invention will provide is a kind of preservation method of leaf class leafy vegetable, and the method comprises: first leafy vegetable is protected to crisp processing, then carry out ultra high pressure treatment after protecting the leafy vegetable vacuum packaging of crisp processing;
Described to protect crisp processing be leafy vegetable to be placed in to calcium salt soln soak 20～40 minutes, takes out, then be placed in sodium alginate soln and soak 20～40 minutes.
According to embodiment of the present invention, fresh leafy vegetable is immersed in calcium salt soln, calcium ion can activate the pectinesterase of vegetables inside, improves the activity of enzyme, impels pectin to be converted into methoxy group pectin, generate insoluble Calcium Pectate with calcium ion effect again, because Calcium Pectate has gelatification, can condense in space between cells, strengthen intercellular connection, thereby vegetables hardening is become fragile, delay vegetables softening.Sodium alginate can go deep into cell tissue gap, forms with calcium binding the intensity that irreversible colloid comes enhanced tissue gap, further strengthens hardness and the brittleness of leafy vegetable.Vacuum packaging, can effectively stop flavor substance, enzyme material in oxygen and leafy vegetable to react and cause the generation of bad flavor and bad color and luster.Ultra high pressure treatment is mainly that various enzymes in leafy vegetable are carried out to deactivation or passivation, and most microorganism is reached to the effect of cold sterilization.
According to specific embodiment of the invention scheme, in described calcium salt soln, calcium ion concentration is 0.01～2mol/L, and the mass concentration of the sodium alginate in sodium alginate soln is 0.1%～0.5%.Further preferred, calcium ion concentration is 0.01～0.5mol/L.
According to specific embodiment of the invention scheme, described calcium salt is selected from a kind of in calcium lactate, calcium chloride, calcium gluconae and calcium monohydrogen phosphate.
According to specific embodiment of the invention scheme, described vacuum packaging is to be placed in withstand voltage packaging bag and to vacuumize protecting leafy vegetable after crisp processing, and vacuum is-0.01～-0.005MPa.
Be appreciated that, the present invention need to implement to vacuumize and ultra high pressure treatment to leafy vegetable, selected vacuum packaging material, must be withstand voltage and meet food hygiene and safe requirement, as, the complex pocket of resistance to boiling, Biaxially oriented polypropylene (BOPP)/low density polyethylene (LDPE) (LDPE) compound membrane bag, biaxial tension nylon (BOPA)/low density polyethylene (LDPE) (LDPE) complex pocket, also can be by laminated plastics and aluminum foil composite packaging bag (being similar to hot pickled mustard tube packing complex pocket).
According to specific embodiment of the invention scheme, described ultra high pressure treatment is that the leafy vegetable after vacuum packaging is kept 10～100 minutes under 5～10 ℃, 200～600MPa condition.
According to a preferred embodiment of the invention, the pressure of ultra high pressure treatment is for being 400～600MPa, and the time is 10～70 minutes.
Compared with prior art, the present invention has the following advantages:
1, adopt successively sodium alginate and calcium salt soln to soak leafy vegetable, between vegetables space between cells, form a large amount of gelinites, improve fragility and the hardness of vegetables, especially vegetable leaf, protect crisp effective.
2, ultra high pressure treatment, is cold processing technique, and its working mechanism does not produce any impact to small-molecule substances such as vitamin, pigment, flavor components in vegetables body, can not cause the loss of vegetable nutrient composition.
3, ultra high pressure treatment can be by various enzyme-deactivatings or passivation in leafy vegetable, and most microorganism is played to the effect of cold sterilization, and therefore, vegetables can preserve at normal temperatures, reduces the cost of storage.
4, the leafy vegetable that adopts the inventive method to process, the fresh keeping time under normal temperature condition can reach 6 months, and the fresh keeping time of resistance to storage vegetables is 8～10 months.
The specific embodiment
By specific embodiment, the present invention is further explained below, but not as a limitation of the invention.
Embodiment 1
Select fresh spinach, clear water is cleaned the fouls such as earth of surface adhesion, drains; The sodium alginate soln that clean spinach is placed in to 0.1% mass concentration soaks 20 minutes, take out, the calcium chloride solution that is placed in again 0.01mol/L soaks 20 minutes, take out, put into Biaxially oriented polypropylene (BOPP) compound membrane bag, being evacuated to vacuum is-0.005MPa finally to put into ultrahigh pressure vessel, under 5 ℃, 200MPa condition, keep 10 minutes, obtain.Adopt the spinach fresh keeping time after the method is processed to reach 6 months.
Embodiment 2
Select fresh Herba portulacae, clear water is cleaned the fouls such as earth of surface adhesion, drains; The sodium alginate soln that clean Herba portulacae is placed in to 0.5% mass concentration soaks 40 minutes, take out, the calcium lactate solution that is placed in again 2mol/L soaks 40 minutes, take out, put into the complex pocket of resistance to boiling, being evacuated to vacuum is-0.01MPa finally to put into ultrahigh pressure vessel, under 10 ℃, 600MPa condition, keep 100 minutes, obtain.Adopt the spinach fresh keeping time after the method is processed to reach 7 months.
Embodiment 3
Select tender flower stalk, clear water is cleaned the fouls such as earth of surface adhesion, drains; The sodium alginate soln that clean tender flower stalk is placed in to 0.3% mass concentration soaks 30 minutes, take out, the calcium hydrogen phosphate solution that is placed in again 0.5mol/L is soaked 30 minutes, take out, put into the complex pocket of resistance to boiling, being evacuated to vacuum is-0.009MPa finally to put into ultrahigh pressure vessel, under 8 ℃, 400MPa condition, keep 70 minutes, obtain.Adopt the spinach fresh keeping time after the method is processed to reach 10 months.
Embodiment 4
Select handrail melon seedling clear water and clean the fouls such as earth of surface adhesion, drain; The sodium alginate soln that clean handrail melon seedling is placed in to 0.1% mass concentration soaks 40 minutes, take out, the calcium gluconate solution that is placed in again 0.01mol/L soaks 20 minutes, take out, put into the complex pocket of resistance to boiling, being evacuated to vacuum is-0.005MPa finally to put into ultrahigh pressure vessel, under 5 ℃, 200MPa condition, keep 100 minutes, obtain.Adopt the spinach fresh keeping time after the method is processed to reach 6.5 months.
Claims (7)
1. a preservation method for leafy vegetable, is characterized in that: the method comprises: first leafy vegetable is protected to crisp processing, then carry out ultra high pressure treatment after protecting the leafy vegetable vacuum packaging of crisp processing;
Described to protect crisp processing be leafy vegetable to be placed in to sodium alginate soln soak 20～40 minutes, takes out, then be placed in calcium salt soln and soak 20～40 minutes.
2. the preservation method of leafy vegetable according to claim 1, is characterized in that: the mass concentration of the sodium alginate in described sodium alginate soln is 0.1%～0.5%, and in calcium salt soln, calcium ion concentration is 0.01～2mol/L.
3. the preservation method of leafy vegetable according to claim 2, is characterized in that: calcium ion concentration is 0.01～0.5mol/L.
4. the preservation method of leafy vegetable according to claim 1, is characterized in that: described calcium salt is selected from a kind of in calcium lactate, calcium chloride, calcium gluconae and calcium monohydrogen phosphate.
5. the preservation method of leafy vegetable according to claim 1, is characterized in that: described vacuum packaging is to be placed in withstand voltage packaging bag and to vacuumize protecting leafy vegetable after crisp processing, and vacuum is-0.01～-0.005MPa.
6. the preservation method of leafy vegetable according to claim 1, is characterized in that: described ultra high pressure treatment is that the leafy vegetable after vacuum packaging is kept 10～100 minutes under 5～10 ℃, 200～600MPa condition.
7. the preservation method of leafy vegetable according to claim 5, is characterized in that: the pressure of described ultra high pressure treatment is 400～600MPa, and the time is 10～70 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210317308.XA CN103651744A (en) | 2012-08-31 | 2012-08-31 | Fresh-keeping method of leaf vegetable |
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| CN201210317308.XA CN103651744A (en) | 2012-08-31 | 2012-08-31 | Fresh-keeping method of leaf vegetable |
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| CN103651744A true CN103651744A (en) | 2014-03-26 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831238A (en) * | 2016-03-28 | 2016-08-10 | 长兴蓝杉生物科技有限公司 | Fruit preservation method based calcium alginate gel |
| CN107397204A (en) * | 2017-09-05 | 2017-11-28 | 四川友联味业食品有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN107712034A (en) * | 2017-08-29 | 2018-02-23 | 贵州省原态上品农业科技有限责任公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| CN107853511A (en) * | 2017-12-07 | 2018-03-30 | 吉林海王健康生物科技有限公司 | A kind of preparation method of agaric jujube suspending beverage |
| CN109770300A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of high-quality sauerkraut and preparation method thereof |
| CN110203554A (en) * | 2019-05-15 | 2019-09-06 | 江苏伟光铝塑包装有限公司 | A kind of fresh-keeping of vegetables packaging bag |
| CN110352954A (en) * | 2019-07-12 | 2019-10-22 | 浙江省食品药品检验研究院 | A kind of method for preserving when the leaf vegetables agriculture dedicated anti-interference agent of residual detection and detection residual suitable for agriculture |
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| CN101347147A (en) * | 2008-09-17 | 2009-01-21 | 四川李记酱菜调味品有限公司 | Pickle curing pickled vegetable UHP (ultra-high pressure) sterilizing technique |
| CN102077858A (en) * | 2010-11-22 | 2011-06-01 | 天津光辉食品有限公司 | Ultrahigh-pressure vegetable food processing method |
| CN102113552A (en) * | 2011-03-11 | 2011-07-06 | 中国农业大学 | Processing method for preserving fruits and vegetables at room temperature |
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| CN101347147A (en) * | 2008-09-17 | 2009-01-21 | 四川李记酱菜调味品有限公司 | Pickle curing pickled vegetable UHP (ultra-high pressure) sterilizing technique |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831238A (en) * | 2016-03-28 | 2016-08-10 | 长兴蓝杉生物科技有限公司 | Fruit preservation method based calcium alginate gel |
| CN107712034A (en) * | 2017-08-29 | 2018-02-23 | 贵州省原态上品农业科技有限责任公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| CN107397204A (en) * | 2017-09-05 | 2017-11-28 | 四川友联味业食品有限公司 | A kind of mushroom sauce and preparation method thereof |
| CN107853511A (en) * | 2017-12-07 | 2018-03-30 | 吉林海王健康生物科技有限公司 | A kind of preparation method of agaric jujube suspending beverage |
| CN109770300A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of high-quality sauerkraut and preparation method thereof |
| CN110203554A (en) * | 2019-05-15 | 2019-09-06 | 江苏伟光铝塑包装有限公司 | A kind of fresh-keeping of vegetables packaging bag |
| CN110352954A (en) * | 2019-07-12 | 2019-10-22 | 浙江省食品药品检验研究院 | A kind of method for preserving when the leaf vegetables agriculture dedicated anti-interference agent of residual detection and detection residual suitable for agriculture |
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Application publication date: 20140326 |