CN105123901B - Fresh-cut cress cold storage and preservation method - Google Patents
Fresh-cut cress cold storage and preservation method Download PDFInfo
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Classifications
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- Y—GENERAL 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a cold storage and fresh keeping method of fresh-cut cress, which mainly comprises the following steps: (1) cleaning fresh cress at low temperature; (2) soaking at low temperature, and sterilizing with ozone water; (3) draining, cutting, and performing film forming treatment of a color-protecting preservative; (4) and (5) vacuum packaging, and refrigerating at a low temperature of 2-4 ℃ to obtain a finished product. The method effectively slows down the physiological metabolic activities of photosynthesis, respiration, transpiration and the like of the fresh-cut cress and effectively inhibits the colony proliferation; the activity of endogenous enzymes such as polyphenol oxidase is passivated, the color browning of the cress during storage is slowed down, the nutritional quality and the flavor of the cress are well maintained, and the effective fresh-keeping period of the cress can be more than 60 days by the fresh-keeping method. The method has the advantages of simple and feasible processing technology, strong operability, low energy consumption cost, no need of too much investment, green, safe and pollution-free process, convenient eating of the obtained product, greatly prolonged shelf life of the fresh-cut cress and development of a new way for high-value utilization of cress products.
Description
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510675115.5A CN105123901B (en) | 2015-10-19 | 2015-10-19 | Fresh-cut cress cold storage and preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510675115.5A CN105123901B (en) | 2015-10-19 | 2015-10-19 | Fresh-cut cress cold storage and preservation method |
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| Publication Number | Publication Date |
|---|---|
| CN105123901A CN105123901A (en) | 2015-12-09 |
| CN105123901B true CN105123901B (en) | 2018-11-02 |
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|---|---|---|---|
| CN201510675115.5A Active CN105123901B (en) | 2015-10-19 | 2015-10-19 | Fresh-cut cress cold storage and preservation method |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN105123901A (en) | 2015-12-09 |
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