CN105123901B - A kind of fresh-cut Chinese celery cold-storage and fresh-keeping method - Google Patents

A kind of fresh-cut Chinese celery cold-storage and fresh-keeping method Download PDF

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CN105123901B
CN105123901B CN201510675115.5A CN201510675115A CN105123901B CN 105123901 B CN105123901 B CN 105123901B CN 201510675115 A CN201510675115 A CN 201510675115A CN 105123901 B CN105123901 B CN 105123901B
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fresh
chinese celery
celery
keeping
cut
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CN105123901A (en
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王建辉
王秀
刘永乐
王发祥
李向红
俞健
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Changsha University of Science and Technology
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Changsha University of Science and Technology
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02PCLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85Food storage or conservation, e.g. cooling or drying

Abstract

The invention discloses a kind of cold-storage and fresh-keeping methods of fresh-cut Chinese celery, mainly include the following steps that:(1)The Low-temperature cleaning of fresh Chinese celery;(2)Low temperature impregnates, Ozone Water sterilization;(3)It drains, segment, color-protecting and antistaling agent film process;(4)Vacuum packaging, 2 ~ 4 DEG C of deepfreezes are to get finished product.The method of the present invention effectively slows down the physiological metabolisms activities such as the photosynthetic of fresh-cut Chinese celery, breathing, transpiration, effectively inhibits colony propagation;It has been passivated the activity of the endogenous enzymes such as polyphenol oxidase, it has been slowed down in the browning of storage period, maintains the nutritional quality and flavor of Chinese celery well, which can make effective long fresh-keeping period of Chinese celery up to 60 days or more.The inventive method processing technology is simple and practicable, and operability is strong, and energy consumption cost is low, without investing too much, technique it is green safe it is pollution-free, products obtained therefrom is convenient, and the shelf life of fresh-cut Chinese celery is substantially extended, and new approach is opened for the higher value application of Chinese celery product.

Description

A kind of fresh-cut Chinese celery cold-storage and fresh-keeping method
Technical field
The invention belongs to the preserving and storing techniques fields of aquatic vegetable, and in particular to a kind of cold storing and fresh-keeping side of fresh-cut Chinese celery Method.
Background technology
Chinese celery(Oenanthe javanica)Belong to samphire, the whole nation have cultivation, because rich in nutritive and health protection components with It must amino acid, unsaturation in physiological activator, including protein, carbohydrate, carrotene, B family vitamins, human body The trace elements such as aliphatic acid, butyl benzene phenols, Flavonoid substances and calcium, phosphorus, iron, sodium, while there is calming liver and clearing heat, wind-dispelling profit Wet, detumescence relieving restlessness, cooling blood and hemostasis, removing toxic substances facilitaing lung, stomach invigorating profit blood, gut purge is convenient, moisten the lung and relieve the cough, reduce blood pressure, brain tonic is calm Effect, it has also become the daily delicacies on people's dining table.There are many converted products of Chinese celery currently on the market, such as steep celery, preserved celery, Quick-frozen celery etc., and celery and preserved celery are steeped because of its forfeiture or some lost nutritive value and flavor of fresh celery;Quick-frozen celery Though the quality of fresh celery can be kept to a certain extent, it is new after defrosting because its production and transport is of high cost, and because of the generation of ice crystal The intrinsic texture characteristic of fresh celery changes, the deterioration for causing its flavor and taste different degrees of;Fresh Chinese celery is because of its medicine It is all very high and favored by consumers with value and edible value.However, since the picking time of fresh Chinese celery is short, and physiology is given birth to Change and metabolism is all in higher level, thus storage property is poor.At normal temperatures, fresh celery easily brown stain, rot, even if Under refrigerated conditions(2~4 ℃)It stores the transport phase generally at 10 days or so, and commercial value is low.
Gu Zhenxin etc. discloses that " a kind of Chinese celery is protected green lands fresh-keeping compositional agent application method(Publication number: CN103749661A)", The antistaling agent solution of protecting green lands that Chinese celery is successively selected, clean, ice water is pre-chilled, is formed in calcium lactate, zinc acetate, salicylic acid after segment Middle immersion drains rear product and is put into the freshness protection package for being equipped with venthole, under 4 DEG C of refrigerated conditions, fresh-cut Chinese celery extended shelf-life To 15 ~ 25 days.Xie Jing etc. discloses a kind of " preservation method extending celery shelf life(Publication number:CN102550649A)", it is fresh After celery harvesting, pre-cooled, screening grouping, packaging, freezing point storage obtain corresponding product, should compared with being refrigerated under 4 DEG C of environment Method can be obviously prolonged celery shelf life 20 days.Meanwhile Xie Jing etc. discloses a kind of " preservation method of fresh-cut blue apples(Publication number: CN102805144A)", after fresh celery harvesting, successively by vacuum pre-cooling, screening grouping, defoliation, remove muscle, cutting, cleaning, ozone Water impregnates, drains rear controlled atmospheric packing and obtain corresponding product, it can be achieved that under refrigerated condition(2~4 ℃)Fresh-cut blue apples extended shelf-life To 50 days.The above two freshness dates are 25 days or so, and commercial value is not high;The latter's freshness date was up to 50 days, and commercial value is high, but work Skill is relative complex, needs special air conditioning packaging equipment etc..Therefore, a kind of simply fresh-keeping skill of efficient fresh-cut Chinese celery is found Art increases the additional output value of Chinese celery, meets consumer demand and all have significance for promoting Chinese celery industrial one.
Invention content
The present invention is directed to overcome the deficiencies of the prior art and provide a kind of cold-storage and fresh-keeping method of fresh-cut Chinese celery.
In order to achieve the above object, technical solution provided by the invention is:
The cold-storage and fresh-keeping method of the fresh-cut Chinese celery includes the following steps:
(1)By the Chinese celery of fresh picking in picking ground low temperature(2~4 ℃)Storage and transportation is to grown place, after defoliation removes muscle, in 2 ~ 4 DEG C low temperature pond in clean up;
(2)The Chinese celery cleaned up is impregnated into 1 ~ 2 h in 2 ~ 4 DEG C of water at low temperature, in a concentration of 10 ~ 15 mg/L after draining Ozone Water in impregnate 2 ~ 3 min;
(3)Chinese celery after soak with ozone solution is drained, segment(Segment can use different size according to product demand), Then at compound keeping fresh and protecting color liquid(Previously prepared keeping fresh and protecting color liquid is cooled to 2 ~ 4 DEG C for the treatment of temperature)5 ~ 10 min of middle immersion Afterwards, film forming is drained;The Multiple preservative solutions are the sodium citrate-citric acid buffer solution system dissolved with nano-starch, and pH value is 4.5 ~ 5.5, preferably 4.5, mass percent of the nano-starch in buffer solution system are 1.0 ~ 2.0%;
(4)It will be through step(3)Chinese celery vacuum packaging that treated, and refrigerate.
Preferably, step(2)When the middle immersion Chinese celery with water at low temperature, the volume mass ratio of water and Chinese celery is(2~3):1, it is described Volume unit is L, and the mass unit is kg.
Preferably, step(3)When the middle immersion Chinese celery with Multiple preservative solutions, the volume mass of compound keeping fresh and protecting color liquid and Chinese celery Than for(2~3):1, the volume unit is L, and the mass unit is kg.
Preferably, step(4)The refrigerated storage temperature is 2 ~ 4 DEG C.
The present invention will be further explained below:
Step(1)It is described it is fresh picking Chinese celery low temperature storage and transportation, cleaning and impregnate, it is intended to by pick ground low temperature storage and transportation and Low-temperature cleaning impregnates, and reduces or the bioactivity of partial deactivation polyphenol oxidase and peroxidase etc., reduces fresh Chinese celery and exhales Transpiration is inhaled, the Chinese celeries color change such as brown stain caused by high ambient temperature possibility in harvesting storage and transport process is slowed down.Step(2)It is described With 10 ~ 15 mg/L soak with ozone solution, 2 ~ 3 min, it is intended to kill Chinese celery superficial microbes, prevent it from causing corruption in storage and transport process Effect is lost, and is different from Xie Jing etc. in previous patents file and uses low concentration(0.9~1.0 mg/L)Ozone water process, the present invention adopt Immersion treatment is carried out with high-concentration ozone water, not only highly efficient, high-concentration ozone water is several years ago being also difficult to realization.Step Suddenly(3)The segment of the fresh Chinese celery, strictly carries out screening grouping according to color and luster, hardness and fragrance etc., per group selection seven Ripe, length Chinese celery of uniform size, through defoliation, go muscle, cleaning after segment, length can use different rule according to production requirement Lattice.Step(3)The preparation of the keeping fresh and protecting color coating liquid, the ingenious readily soluble and film forming using nano-starch organically combine lemon Lemon sodium-citric acid buffer system realizes the keeping fresh and protecting color effect of Chinese celery;Lower pH ranges are maintained simultaneously, to biological enzyme system and micro- The growth of biology all has good inhibiting effect.Because of the excellent film forming characteristics of nano-starch solution, by largely testing Research preferably contains the sodium citrate-citric acid buffer system of 1.5 ~ 2.0% nano-starch as keeping fresh and protecting color liquid.Step(4)It will be through The fresh-cut Chinese celery that keeping fresh and protecting color impregnates coating liquid coating problems is crossed, after draining film forming, aseptically, is packed into polypropylene film In bag, aseptic sealed packages are carried out with vacuum packing machine, are refrigerated at 2 ~ 4 DEG C.
Compared with prior art, advantage of the invention is that:
1. the method for the present invention solves the fresh water caused by traditional picking process high temperature using place of production Cold pretreatment The variation of celery color and luster waits greatly key technical problems, reduces the activity of polyphenol oxidase, slows down the color and luster variation of fresh-cut Chinese celery, drop The low loss through breathing of fresh-cut Chinese celery.
2. the method for the present invention uses high concentration(10~15 mg/L)Ozone water process, 10 times of Ozone Waters used in the past Concentration(0.9~1.0 mg/L), and carried out under the conditions of relative low temperature, sterilization processing is more effective.
3. the method for the present invention using keeping fresh and protecting color impregnate coating method, take full advantage of the excellent dissolubility of nano-starch and Filming performance(It is different from chitosan, pulullan polysaccharide etc.)It is acted on the keeping fresh and protecting color of sodium citrate-citric acid buffer system, two Person effectively combines, and realizes the efficient keeping fresh and protecting color of fresh-cut Chinese celery, small to the destruction of Chinese celery nutritive value, maintains fresh-cut Chinese celery Original color and luster and flavor.
4. the present invention effectively slows down fresh-cut Chinese celery breathing transpiration by the vacuum-packed method of keeping fresh and protecting color, So that fresh-cut Chinese celery is in faint life state, effectively extend the shelf life of fresh-cut Chinese celery, product preferably maintains original wind Taste, nutritional ingredient and organoleptic quality, effective freshness date substantially prolonged fresh-cut water up to 60 days or more under 2 ~ 4 DEG C of cryogenic conditions The shelf life of celery improves the added value of product of Chinese celery.
It is at low cost in short, the method for the present invention processing technology is simple and practicable, it is safety non-pollution, convenient, it substantially prolongs The shelf life of fresh-cut Chinese celery opens new approach for the higher value application of Chinese celery product.
Specific implementation mode:
Embodiment 1
Fresh 300 kg of picking Chinese celery in the place of production is immediately placed on 4 DEG C of polarstreams in the place of production and is transported to grown place, through going It after leaf goes muscle screening grouping, is cleaned in 4 DEG C of low temperature ponds, 2 h is impregnated in 4 DEG C of water at low temperature, when low temperature impregnates, water and water The volume mass ratio of celery is(2~3):1, the volume unit is L, and the mass unit is kg;It is filled with 15 to low temperature fermentation vat 2 min of mg/L soak with ozone solution under gnotobasis, is drained, segment, per 3 ~ 5 cm of segment length, with advance prepared nano-starch The sodium citrate-citric acid compound system that mass percent is 1.5% impregnates 10 min of fresh-cut Chinese celery, compound keeping fresh and protecting color liquid with The volume mass ratio of Chinese celery is(2~3):1, the volume unit is L, and the mass unit is kg.It drains, it is thin to be packed into polypropylene It in film bag, is sealed and is packed with vacuum packing machine, deepfreeze 60 days under the conditions of 4 DEG C, fresh-cut Chinese celery shape is without bad change Change, color and luster is uniform, with new water acquisition celery without two samples.
Embodiment 2
Fresh 500 kg of picking Chinese celery in the place of production is immediately placed on 2 DEG C of polarstreams in the place of production and is transported to grown place, through going It after leaf goes muscle screening grouping, is cleaned in 2 DEG C of low temperature ponds, impregnates 1.5 h then at 2 DEG C of low temperature, when low temperature impregnates, water and Chinese celery Volume mass ratio be(2~3):1, the volume unit is L, and the mass unit is kg;It is filled with 10 mg/ to low temperature fermentation vat 3 min of L soak with ozone solution under gnotobasis, is drained, segment, per 3 ~ 5 cm of segment length, with advance prepared nano-starch quality 5 min of sodium citrate-citric acid compound system immersion fresh-cut Chinese celery that percentage is 2.0%, compound keeping fresh and protecting color liquid and Chinese celery Volume mass ratio is(2~3):1, the volume unit is L, and the mass unit is kg.It drains, is fitted into polypropylene film bag, It is sealed and is packed with vacuum packing machine, deepfreeze 65 days under the conditions of 2 DEG C, fresh-cut Chinese celery shape is without disadvantageous changes, color and luster It is uniform, with new water acquisition celery without two samples.

Claims (4)

1. a kind of cold-storage and fresh-keeping method of fresh-cut Chinese celery, which is characterized in that the described method comprises the following steps:
(1)After the Chinese celery defoliation of fresh picking is removed muscle, cleaned up in 2 ~ 4 DEG C of low temperature pond;
(2)The Chinese celery cleaned up is impregnated into 1 ~ 2 h in 2 ~ 4 DEG C of water at low temperature, in the smelly of a concentration of 10 ~ 15 mg/L after draining 2 ~ 3 min are impregnated in oxygen water;
(3)Chinese celery after soak with ozone solution is drained, segment, after impregnating 5 ~ 10 min in compound keeping fresh and protecting color liquid, is drained Film forming;The compound keeping fresh and protecting color liquid be dissolved with nano-starch sodium citrate-citric acid buffer solution system, pH value be 4.5 ~ 5.5, mass percent of the nano-starch in buffer solution system is 1.0 ~ 2.0%;
(4)It will be through step(3)Chinese celery vacuum packaging that treated, and refrigerate.
2. method as described in claim 1, which is characterized in that step(2)When the middle immersion Chinese celery with water at low temperature, the body of water and Chinese celery Accumulating mass ratio is(2~3):1, the volume unit is L, and the mass unit is kg.
3. the method as described in claim 1, which is characterized in that step(3)It is multiple when the middle immersion Chinese celery with compound keeping fresh and protecting color liquid Conjunction keeping fresh and protecting color liquid and the volume mass ratio of Chinese celery are(2~3):1, the volume unit is L, and the mass unit is kg.
4. method as described in claim 1, which is characterized in that step(4)The refrigerated storage temperature is 2 ~ 4 DEG C.
CN201510675115.5A 2015-10-19 2015-10-19 A kind of fresh-cut Chinese celery cold-storage and fresh-keeping method Active CN105123901B (en)

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Citations (8)

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CN1144042A (en) * 1995-08-30 1997-03-05 吴慧敏 Fresh-keeping coating material for fruit and vegetable
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* Cited by examiner, † Cited by third party
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CN1144042A (en) * 1995-08-30 1997-03-05 吴慧敏 Fresh-keeping coating material for fruit and vegetable
CN1409973A (en) * 2002-10-14 2003-04-16 杨凌四元生物科学技术有限公司 Molecular membrane fruit and vegetable antistaling agent made of edible material
CN1882317A (en) * 2003-11-20 2006-12-20 罗盖特公司 Amylaceous film-forming composition
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CN103749661A (en) * 2014-01-14 2014-04-30 南京农业大学 Method for using water dropwort green-protecting and fresh-keeping mixed preparation
CN104824130A (en) * 2015-04-13 2015-08-12 顾称心 Fruit and vegetable additive-free fresh-keeping method without separation from culture medium
CN104904838A (en) * 2015-04-27 2015-09-16 桐城市牯牛背农业开发有限公司 A green-protecting and preserving method of oenanthe javanica

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