CN105145798A - Refrigeration preservation method for prolonging shelf life of fresh-cut cress - Google Patents
Refrigeration preservation method for prolonging shelf life of fresh-cut cress Download PDFInfo
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- CN105145798A CN105145798A CN201510674940.3A CN201510674940A CN105145798A CN 105145798 A CN105145798 A CN 105145798A CN 201510674940 A CN201510674940 A CN 201510674940A CN 105145798 A CN105145798 A CN 105145798A
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- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 claims description 4
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- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a refrigeration and preservation method for prolonging the shelf life of fresh-cut cress, which mainly comprises the following steps: (1) cleaning fresh cress at low temperature, and soaking; (2) draining, and fumigating and sterilizing with ozone; (3) cutting into sections, and performing film forming treatment by using a composite color-protecting preservative solution; (4) and (5) vacuum packaging, and refrigerating at a low temperature of 2-4 ℃ to obtain a finished product. The method effectively inhibits the growth and the propagation of microorganisms; the activity of endogenous enzymes such as polyphenol oxidase and peroxidase is passivated, and the color browning and tissue softening and putrefaction rate of cress in the storage period is slowed down; the nutrition quality and flavor of the cress are well maintained, and the preservation method can obviously prolong the effective preservation period of the cress to 80 days. The method has the advantages of simple and feasible processing technology, low energy consumption and cost, green, safe and pollution-free process, convenient eating of the obtained product, greatly prolonged shelf life of the fresh-cut cress and opened up a new way for high-value utilization of the cress product.
Description
Technical field
The invention belongs to the preserving and storing techniques field of aquatic vegetable, be specifically related to a kind of cold-storage and fresh-keeping method extending fresh-cut Chinese celery shelf life.
Background technology
Chinese celery Lepidium Umbelliferae perennial root herbaceous aquatic vegetation, another name Chinese celery (
oenanthejavanica).It is rich in the trace elements such as protein, carbohydrate, carrotene, B family vitamin, the interior necessary amino acid of human body, unrighted acid, butyl benzene phenols, Flavonoid substances and calcium, phosphorus, iron, sodium, part nutrition content even exceedes celery, has good edibility.Meanwhile, Chinese celery has higher medical value, has blood clean, reduces blood pressure and the effect such as blood fat, clearing heat and detoxicating, moistening lung, strengthening the spleen and stomach, diuresis, antiallergy, protection liver.Chinese celery is as a kind of nutritious green non-pollution food based on edible its tender stem and petiole, and can give birth to and mix or stir-fry and eat, delicate fragrance is fresh and tender, deeply by consumers.But because the picking time of fresh Chinese celery is short, and Physiology and biochemistry and metabolism are all in higher level, thus storage property is poor, very easily dehydration brown stain in transporting procedures, to rot, make it sell radius and the commodity phase is all very limited, commercial value is low.Therefore, find one fresh-cut Chinese celery preservation technique simply and efficiently, keep its moisture to greatest extent, color and luster and local flavor, for lifting Chinese celery industrial one, increase the additional output value of Chinese celery, meet consumer demand all significant.
Summary of the invention
The present invention is intended to overcome the deficiencies in the prior art, provides a kind of cold-storage and fresh-keeping method extending fresh-cut Chinese celery shelf life.
In order to achieve the above object, technical scheme provided by the invention is:
The cold-storage and fresh-keeping method of described fresh-cut Chinese celery comprises the following steps:
(1) by the Chinese celery of fresh harvesting in harvesting ground low temperature (2 ~ 4 DEG C) accumulating to grown place, clean up in the low temperature pond of 2 ~ 4 DEG C after defoliation removes muscle;
(2) Chinese celery cleaned up soaks 1 ~ 2h in the low temperature water-bath of 2 ~ 4 DEG C; Draining and be placed in ozone cabin, is the stifling 0.5 ~ 1.0h of 5 ~ 10mL/L with ozone concentration;
(3) the Chinese celery segment (segment can adopt different size according to product demand) will processed through step (2), after film soaks 5 ~ 10min in compound keeping fresh and protecting color liquid (previously prepared keeping fresh and protecting color liquid is cooled to treatment temperature 2 ~ 4 DEG C), drain film forming; Described Multiple preservative solutions is the sodium citrate-citric acid buffer solution system being dissolved with nano-starch, and pH value is 4.5 ~ 5.5, and the mass percent of nano-starch in buffer solution system is 1.5 ~ 2.0%;
(4) by the Chinese celery vacuum packaging after step (3) process, and refrigerate.
Preferably, when soaking Chinese celery by water at low temperature in step (2), water is (2 ~ 3) with the volume mass ratio of Chinese celery: 1, and described volume unit is L, and described mass unit is kg.
Preferably, when soaking Chinese celery with Multiple preservative solutions in step (3), compound keeping fresh and protecting color liquid is (2 ~ 3) with the volume mass ratio of Chinese celery: 1, and described volume unit is L, and described mass unit is kg.
Preferably, step (4) described refrigerated storage temperature is 2 ~ 4 DEG C.
The present invention will be further explained below:
The low temperature accumulating of the described fresh harvesting Chinese celery of step (1), cleaning and immersion, be intended to by plucking ground low temperature accumulating and Low-temperature cleaning immersion, the biologically active of the endogenous enzymes such as reduction or partial deactivation polyphenol oxidase, reduce fresh Chinese celery and breathe transpiration, slow down the Chinese celery color changes such as the brown stain that in storage and transport process of gathering, high ambient temperature may cause.Step (2) described concentration is the stifling 0.5 ~ 1.0h of ozone of 5 ~ 10mL/L, be intended to kill Chinese celery superficial microbes, prevent it from storage and transport process, causing putrefaction, delay chlorophyllous degraded, and be different from previous patent file with the process of low concentration (0.9 ~ 1.0mg/L) soak with ozone solution, the present invention adopts high-concentrated ozone suffocating treatment, not only more efficient, and is more suitable for the production of industrial-scale.The segment of the described fresh Chinese celery of step (3), strictly carry out screening grouping according to aspects such as color and luster, hardness and fragrance, every group selection medium well, length Chinese celery of uniform size, through defoliation, go muscle, cleaning after segment, length can adopt different size according to the market demand.The preparation of the described keeping fresh and protecting color liquid of step (3), ingeniously utilizes the easily molten of nano-starch and film forming, organically combines the keeping fresh and protecting color effect that lemon sodium-citric acid buffer system realizes Chinese celery; Maintain lower pH scope simultaneously, to biology enzyme system and growing of microorganism, all there is good inhibitory action.Because of the film forming characteristics that nano-starch solution is excellent, preferably contain the sodium citrate-citric acid buffer system of 1.5 ~ 2.0% nano-starch as keeping fresh and protecting color liquid by a large amount of experimental studies.Suddenly (4) will soak the fresh-cut Chinese celery of coating liquid coating problems through keeping fresh and protecting color, after draining film forming, aseptically, load in polypropylene film bag, carry out aseptic sealed packages, refrigerate at 2 ~ 4 DEG C with vacuum packing machine.
Compared with prior art, advantage of the present invention is:
1. the inventive method employing place of production Cold pretreatment solves the fresh Chinese celery color and luster change key technical problem such as grade greatly that high temperature in traditional picking process causes, reduce the activity of polyphenol oxidase, slow down the color and luster change of fresh-cut Chinese celery, reduce the loss through breathing of fresh-cut Chinese celery.
2. the inventive method adopts high concentration (5 ~ 10mL/L) ozone suffocating treatment, and there is no at present with the fresh-keeping report of the fresh celery of ozone suffocating treatment, be different from low concentration ozone water concentration (0.9 ~ 1.0mg/L) immersion treatment in the past used, sterilization processing is more effective.
3. the inventive method adopts keeping fresh and protecting color immersion bubble keeping fresh and protecting color, take full advantage of the keeping fresh and protecting color effect of the excellent dissolubility of nano-starch and filming performance (being different from shitosan, pulullan polysaccharide etc.) and sodium citrate-citric acid buffer system, both effectively combine.This keeping fresh and protecting color liquid is green, safe, efficient, has delayed chlorophyllous degraded significantly, has well maintained the original color and luster of fresh-cut Chinese celery and local flavor.
4. the present invention is by the vacuum-packed way of keeping fresh and protecting color, effectively slow down fresh-cut Chinese celery and breathe transpiration, fresh-cut Chinese celery is made to be in faint life state, effectively extend the shelf life of fresh-cut Chinese celery, the original local flavor of Chinese celery, nutritional labeling and organoleptic quality can be kept preferably, under 2 ~ 4 DEG C of cryogenic conditions, effective freshness date reaches more than 80 days, substantially prolongs the shelf life of fresh-cut Chinese celery, improves the commercial value of Chinese celery.
In a word, the inventive method processing technology is simple, and cost is low, and safety, instant substantially prolongs the shelf life of fresh-cut Chinese celery, and the higher value application for Chinese celery product opens new approach.
detailed description of the invention:
embodiment 1
The fresh harvesting in place of production Chinese celery 300kg, be placed in 4 DEG C of polarstreams in the place of production immediately and be transported to grown place, after defoliation goes muscle to screen grouping, in 4 DEG C of low temperature pond cleanings, 2h is soaked again in 4 DEG C of water at low temperature, when low temperature soaks, water is (2 ~ 3) with the volume mass ratio of Chinese celery: 1, described volume unit is L, described mass unit is kg, in ozone cabin, 1h is fumigated with 5mL/L ozone after draining, segment under gnotobasis, every segment length 3 ~ 5cm, fresh-cut Chinese celery 10min is soaked with the sodium citrate-citric acid compound system that the nano-starch mass percent prepared in advance is 1.5%, compound keeping fresh and protecting color liquid is (2 ~ 3) with the volume mass ratio of Chinese celery: 1, described volume unit is L, described mass unit is kg.Drain, load in polypropylene film bag, pack with vacuum packing machine, deepfreeze 80 days under 4 DEG C of conditions, fresh-cut Chinese celery profile is without disadvantageous changes, and color and luster is homogeneous, with newly adopting Chinese celery without two samples.
embodiment 2
The fresh harvesting in place of production Chinese celery 500kg, be placed in 2 DEG C of polarstreams in the place of production immediately and be transported to grown place, after defoliation goes muscle to screen grouping, in 2 DEG C of low temperature pond cleanings, always 1.5h is soaked again in 2 DEG C of water at low temperature, when low temperature soaks, water is (2 ~ 3) with the volume mass ratio of Chinese celery: 1, described volume unit is L, described mass unit is kg, in ozone cabin, 0.5h is fumigated with 10mL/L ozone after draining, segment under gnotobasis, every segment length 3 ~ 5cm, fresh-cut Chinese celery 5min is soaked with the sodium citrate-citric acid compound system that the nano-starch mass percent prepared in advance is 2.0%, compound keeping fresh and protecting color liquid is (2 ~ 3) with the volume mass ratio of Chinese celery: 1, described volume unit is L, described mass unit is kg.Drain, load in polypropylene film bag, pack with vacuum packing machine, deepfreeze 85 days under 2 DEG C of conditions, fresh-cut Chinese celery profile is without disadvantageous changes, and color and luster is homogeneous, with newly adopting Chinese celery without two samples.
Claims (4)
1. extend a cold-storage and fresh-keeping method for fresh-cut Chinese celery shelf life, it is characterized in that, said method comprising the steps of:
(1) clean up in the low temperature pond of 2 ~ 4 DEG C after the Chinese celery defoliation of fresh harvesting being removed muscle;
(2) Chinese celery cleaned up soaks 1 ~ 2h in the low temperature water-bath of 2 ~ 4 DEG C; Draining and be placed in ozone cabin, is the stifling 0.5 ~ 1.0h of 5 ~ 10mL/L with ozone concentration;
(3) the Chinese celery segment that will process through step (2), after film soaks 5 ~ 10min in compound keeping fresh and protecting color liquid, drains film forming; Described Multiple preservative solutions is the sodium citrate-citric acid buffer solution system being dissolved with nano-starch, and pH value is 4.5 ~ 5.5, and the mass percent of nano-starch in buffer solution system is 1.5 ~ 2.0%;
(4) by the Chinese celery vacuum packaging after step (3) process, and refrigerate.
2. method as claimed in claim 1, is characterized in that, when soaking Chinese celery by water at low temperature in step (2), the volume mass of water and Chinese celery is than being (2 ~ 3): 1, and described volume unit is L, and described mass unit is kg.
3. method as claimed in claim 1, is characterized in that, when soaking Chinese celery with Multiple preservative solutions in step (3), the volume mass of compound keeping fresh and protecting color liquid and Chinese celery is than being (2 ~ 3): 1, and described volume unit is L, and described mass unit is kg.
4. method as claimed in claim 1, it is characterized in that, step (4) described refrigerated storage temperature is 2 ~ 4 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510674940.3A CN105145798B (en) | 2015-10-19 | 2015-10-19 | Refrigeration preservation method for prolonging shelf life of fresh-cut cress |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510674940.3A CN105145798B (en) | 2015-10-19 | 2015-10-19 | Refrigeration preservation method for prolonging shelf life of fresh-cut cress |
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| CN105145798A true CN105145798A (en) | 2015-12-16 |
| CN105145798B CN105145798B (en) | 2018-08-21 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122162A (en) * | 2019-04-29 | 2019-08-16 | 成都市农林科学院 | Agrocybe processing method suitable for different distance transport |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749656A (en) * | 2014-01-22 | 2014-04-30 | 山东省果树研究所 | Processing process for freshly-cut apples by ozone treatment |
| 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 |
-
2015
- 2015-10-19 CN CN201510674940.3A patent/CN105145798B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749656A (en) * | 2014-01-22 | 2014-04-30 | 山东省果树研究所 | Processing process for freshly-cut apples by ozone treatment |
| 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 |
Non-Patent Citations (3)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122162A (en) * | 2019-04-29 | 2019-08-16 | 成都市农林科学院 | Agrocybe processing method suitable for different distance transport |
| CN110122162B (en) * | 2019-04-29 | 2021-08-03 | 成都市农林科学院 | Agrocybe cylindracea treatment method suitable for different-distance transportation |
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