CN105660836B - 一种鲜切生菜的贮藏保鲜方法 - Google Patents
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- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 33
- 235000003228 Lactuca sativa Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 19
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- 239000007788 liquid Substances 0.000 claims abstract description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
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- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 11
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- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 11
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- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 11
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- 238000012545 processing Methods 0.000 claims abstract description 10
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- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 6
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 6
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000018417 cysteine Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000005057 refrigeration Methods 0.000 claims description 13
- 238000005070 sampling Methods 0.000 claims description 6
- 229940076638 ascorbic acid and calcium Drugs 0.000 claims description 5
- 235000011148 calcium chloride Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000208822 Lactuca Species 0.000 abstract 4
- 210000000697 sensory organ Anatomy 0.000 description 8
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种鲜切生菜的贮藏保鲜方法,步骤包括:原料处理;将处理后的生菜浸渍于实验复配保鲜液3~9min,所述实验复配保鲜液配比为:葡萄糖氧化酶:0.01%‑0.08%w/v、抗坏血酸:0.03%‑0.12%w/v、氯化钙:0.01%‑0.05%w/v、半胱氨酸:0.03%‑0.1%w/v;将处理后的生菜取出,置于常温下晾干后装入保鲜袋;将经过处理后的生菜置于温度为:0~4℃、相对湿度为:70%~85%的环境下进行冷藏。本发明的保鲜方法不仅使得鲜切生菜赤褐程度大大降低、品质佳,腐烂率低、可较好的保持鲜切生菜原有质地、营养和风味,大大延长贮藏保鲜期,而且操作简单快捷、可靠性高,极大地延长鲜切生菜的保鲜期。
Description
技术领域
本发明涉及农产品贮藏保鲜技术领域,特别是涉及一种鲜切生菜的贮藏保鲜方法。
背景技术
生菜原产欧洲地中海沿岸,传入中国的历史较悠久。近年来,鲜切生菜在企业、学校、政府机构、快餐行业的中心厨房需求剧增。目前生菜冷藏的保鲜时间控制在3-4天左右。鲜切生菜因为切口极易发生赤褐变,因此贮藏时间更短。目前有关鲜切生菜的保鲜方法有冷藏、气调、辐照、热处理、1-MCP处理、化学保鲜剂处理等,现存保鲜技术或成本高、操作复杂、或保鲜效果不理想,限制了鲜切生菜产品的流通及应用,因此,绿色、安全、高效、快捷的鲜切生菜贮藏保鲜方法的开发,将有助于采后减损、促进我国快速餐饮行业的发展。
鲜切果蔬是供消费者立即食用或餐饮业使用的一种新型果蔬加工产品,亦即半工果蔬、轻度加工果蔬、微加工果蔬或预制果蔬,具有方面、快捷的优势。快节奏生活及人们保健意识提高应运而生。然而,由于贮藏保鲜手段落后导致鲜切品种单一的问题,限制了我国鲜切产业的发展。
发明内容
针对所提到的问题,本发明提供了一种鲜切生菜的贮藏保鲜方法,其特征在于,步骤包括:
1)原料处理
挑选新鲜生菜、弃去受损叶片、冲洗生菜、切割生菜呈片状;
2)保鲜液浸渍
将步骤1处理后的生菜浸渍于实验复配保鲜液3~9min,所述实验复配保鲜液配比为:葡萄糖氧化酶:0.01%-0.08%w/v、抗坏血酸:0.03%-0.12%w/v、氯化钙:0.01%-0.05%w/v、半胱氨酸:0.03%-0.1%w/v;
3)包装
将经过步骤2处理后的生菜取出,置于常温下晾干后装入保鲜袋;
4)冷藏
将经过步骤3处理后的生菜置于温度为:0~4℃、相对湿度为:70%~85%的环境下进行冷藏。
优选方案是:所述葡萄糖氧化酶、抗坏血酸和氯化钙均为食用级别。
优选方案是:将生菜置于冷藏的环境中直至出库、上市。
优选方案是:在生菜冷藏期间,进行定期抽检。
优选方案是:所述抽检项目包括:褐变程度、质购、微生物菌落总数。
本发明的保鲜方法不仅使得鲜切生菜赤褐程度大大降低、品质佳,腐烂率低、可较好的保持鲜切生菜原有质地、营养和风味,大大延长贮藏保鲜期,而且操作简单快捷、可靠性高,极大地延长鲜切生菜的保鲜期。
具体实施方式
下面对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
应当理解,本文所使用的诸如“具有”、“包含”以及“包括”术语并不配出一个或多个其它元件或其组合的存在或添加。
实施例1
本发明提供了一种鲜切生菜的贮藏保鲜方法,其特征在于,步骤包括:
1)原料处理
挑选新鲜生菜、弃去受损叶片、冲洗生菜、切割生菜呈片状;
2)保鲜液浸渍
将步骤1处理后的生菜浸渍于实验复配保鲜液3min,所述实验复配保鲜液配比为:葡萄糖氧化酶:0.03%w/v、抗坏血酸:0.03%w/v、氯化钙:0.04%w/v、半胱氨酸:0.05%w/v;
3)包装
将经过步骤2处理后的生菜取出,置于常温下晾干后装入保鲜袋;
4)冷藏
将经过步骤3处理后的生菜置于温度为:0℃、相对湿度为:75%的环境下进行冷藏。
所述葡萄糖氧化酶、抗坏血酸和氯化钙均为食用级别。
将生菜置于冷藏的环境中直至出库、上市。
在生菜冷藏期间,进行定期抽检。
所述抽检项目包括:褐变程度、质构、微生物菌落总数。
本实施例的效果表如表1所示:
实施例1 | 菌群数 | 感官值 |
1d | 4.05 | 9.95 |
2d | 4.75 | 9.10 |
10d | 5.45 | 8.23 |
20d | 5.78 | 6.90 |
表1
根据色泽(0-10分,权重50%)、气味(0-10分,权重20%)、质地(0-10分,权重30%)、三个方面不同权重评分计算出感官值。菌落总数单位为:log CFU/g。
实施例2
本发明提供了一种鲜切生菜的贮藏保鲜方法,其特征在于,步骤包括:
1)原料处理
挑选新鲜生菜、弃去受损叶片、冲洗生菜、切割生菜呈片状;
2)保鲜液浸渍
将步骤1处理后的生菜浸渍于实验复配保鲜液6min,所述实验复配保鲜液配比为:葡萄糖氧化酶:0.08%w/v、抗坏血酸:0.08%w/v、氯化钙:0.01%w/v、半胱氨酸:0.1%w/v;
3)包装
将经过步骤2处理后的生菜取出,置于常温下晾干后装入保鲜袋;
4)冷藏
将经过步骤3处理后的生菜置于温度为:2.5℃、相对湿度为:85%的环境下进行冷藏。
所述葡萄糖氧化酶、抗坏血酸和氯化钙均为食用级别。
将生菜置于冷藏的环境中直至出库、上市。
在生菜冷藏期间,进行定期抽检。
所述抽检项目包括:褐变程度、质购、微生物菌落总数。
本实施例的效果表如表2所示:
实施例2 | 菌群数 | 感官值 |
1d | 4.07 | 9.94 |
2d | 4.58 | 9.75 |
10d | 5.10 | 8.90 |
20d | 5.35 | 7.10 |
表2
根据色泽(0-10分,权重50%)、气味(0-10分,权重20%)、质地(0-10分,权重30%)、三个方面不同权重评分计算出感官值。菌落总数单位为:log CFU/g。
实施例3
本发明提供了一种鲜切生菜的贮藏保鲜方法,其特征在于,步骤包括:
1)原料处理
挑选新鲜生菜、弃去受损叶片、冲洗生菜、切割生菜呈片状;
2)保鲜液浸渍
将步骤1处理后的生菜浸渍于实验复配保鲜液9min,所述实验复配保鲜液配比为:葡萄糖氧化酶:0.01%w/v、抗坏血酸:0.12%w/v、氯化钙:0.05%w/v、半胱氨酸:0.03%w/v;
3)包装
将经过步骤2处理后的生菜取出,置于常温下晾干后装入保鲜袋;
4)冷藏
将经过步骤3处理后的生菜置于温度为:4℃、相对湿度为:70%的环境下进行冷藏。
所述葡萄糖氧化酶、抗坏血酸和氯化钙均为食用级别。
将生菜置于冷藏的环境中直至出库、上市。
在生菜冷藏期间,进行定期抽检。
所述抽检项目包括:褐变程度、质购、微生物菌落总数。
本实施例的效果表如表3所示:
实施例3 | 菌群数 | 感官值 |
1d | 4.10 | 9.98 |
2d | 4.69 | 9.30 |
10d | 5.43 | 7.90 |
20d | 5.65 | 6.50 |
表3
根据色泽(0-10分,权重50%)、气味(0-10分,权重20%)、质地(0-10分,权重30%)、三个方面不同权重评分计算出感官值。菌落总数单位:log CFU/g。
对照实施例如表4所示:
对照实施例 | 菌群数 | 感官值 |
1d | 4.07 | 9.95 |
2d | 5.15 | 8.30 |
10d | 6.03 | 7.35 |
20d | 6.89 | 4.58 |
根据色泽(0-10分,权重50%)、气味(0-10分,权重20%)、质地(0-10分,权重30%)、三个方面不同权重评分计算出感官值。菌落总数单位为:log CFU/g。其中对照实施例的技术方案与本发明的方案对比缺少步骤2,其余步骤相同。
通过本发明的实施例与对照实施例的对比,可知:随着贮藏时间的延长细菌总数均呈上升趋势,但贮藏第3天开始保鲜剂处理的细菌总数远远小于对照组(P<0.05)。贮藏10天对照组细菌总数超过61ogCFUg,而保鲜剂处理的鲜切生菜在20天内细菌总数均在61ogCFUg之内,组织没有发生腐败。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (5)
1.一种鲜切生菜的贮藏保鲜方法,其特征在于,步骤包括:
1)原料处理
挑选新鲜生菜、弃去受损叶片、冲洗生菜、切割生菜呈片状;
2)保鲜液浸渍
将步骤1处理后的生菜浸渍于实验复配保鲜液3~9min,所述实验复配保鲜液配比为:葡萄糖氧化酶:0.01%-0.08%w/v、抗坏血酸:0.03%-0.12%w/v、氯化钙:0.01%-0.05%w/v、半胱氨酸:0.03%-0.1%w/v;
3)包装
将经过步骤2处理后的生菜取出,置于常温下晾干后装入保鲜袋;
4)冷藏
将经过步骤3处理后的生菜置于温度为:0~4℃、相对湿度为:70%~85%的环境下进行冷藏。
2.根据权利要求1所述的鲜切生菜的贮藏保鲜方法,其特征在于,所述葡萄糖氧化酶、抗坏血酸和氯化钙均为食用级别。
3.根据权利要求1所述的鲜切生菜的贮藏保鲜方法,其特征在于,将生菜置于冷藏的环境中直至出库、上市。
4.根据权利要求1所述的鲜切生菜的贮藏保鲜方法,其特征在于,在生菜冷藏期间,进行定期抽检。
5.根据权利要求4所述的鲜切生菜的贮藏保鲜方法,其特征在于,所述抽检项目包括:褐变程度、质构、微生物菌落总数。
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