CN106107409A - 一种农产品的保鲜方法 - Google Patents
一种农产品的保鲜方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G13/00—Protecting plants
- A01G13/02—Protective coverings for plants; Coverings for the ground; Devices for laying-out or removing coverings
- A01G13/0237—Devices for protecting a specific part of a plant, e.g. roots, trunk or fruits
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G13/00—Protecting plants
- A01G13/02—Protective coverings for plants; Coverings for the ground; Devices for laying-out or removing coverings
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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Abstract
本发明公开了一种农产品的保鲜方法,涉及农产品保鲜技术领域,农化产品在栽培过程中从成熟期起喷施钙盐,所述钙盐为硝酸盐,喷施方法为每1‑2周喷施硝酸盐一次,硝酸盐浓度为0.5%‑1.5%,每棵喷1‑2.5升/棵,农产品在成熟期套透明纸袋或铺设反光膜,采收期前9‑12天除袋,透明纸为透光性好的普通白色薄纸或硫酸纸,采用本发明的技术方案,生产效率高,保鲜步骤合理,采用该方法对农产品进行保鲜,能够有效避免农产品出现黑心或腐烂现象,且能够显著降低农产品失水速度,保鲜效果理想。
Description
技术领域
本发明涉及农产品保鲜技术领域,具体涉及一种农产品的保鲜方法。
背景技术
鲜活农产品的贮藏保鲜技术,就是通过人为提供贮藏环境和条件,达到产品最低的且不至于产生生理失调的代谢水平,从而实现延长产品寿命之目的。业界曾推出利用0℃以下产品冰点以上稳定的温度范围(冰温)进行鲜活农产品保鲜技术,这一技术对于非冷害敏感型且冰点温度较低的产品,有延长贮藏期和减少贮藏病害的作用。然而,对于大规模商业冷库,按这种条件进行温度控制和库内温度均衡是根本无法达到的。目前研究和推广的冰温保鲜技术配套冷库都试图利用较大换热面积的和均匀布局的蒸发器,或将蒸发器与贮藏的产品分隔形成夹套式冷库,并采用精确的控制手段频繁开启制冷设备等方法,来减少库内温度波动和均衡库内不同区域间的温差,以保证贮藏产品始终处于冰温范围内。同时还要避免因蒸发器结霜导致贮藏环境相对湿度降低的问题出现。这些要求不但使冷库的造价大幅提升,还由于降低了制冷系统的换热效率,使得贮藏期间的设备耗能大幅增加。此外,对于制冷系统的所有元器件、供电供水系统也要求完全可靠,不能出现微小的问题。这些问题都是冰温贮藏自提出以来近30 年还不能大规模推广的瓶颈所在。
专利号CN 102144655 A公开了一种鲜活农产品冰膜保鲜方法,该方法包括用吸水材料对产品进行包裹,然后放入带孔的耐水包装箱,将产品浸泡或喷淋水后置入冷库降温,使产品表面的水连同吸水材料一起冻结成冰膜。在整个贮藏期间,控制产品稳定维持在0℃以下产品冰点以上的温度范围水平,并适时向包装箱上喷水维持冰膜厚度。
上述技术方案所述的鲜活农产品冰膜保鲜方法,虽然工艺较为简单,但其保鲜效果一般,且步骤不够合理,因此,需要设计出一种能够解决以上问题的农产品的保鲜方法。
发明内容
本发明所要解决的问题是提供一种农产品的保鲜方法。
本发明的目的可以通过以下技术方案实现:
一种农产品的保鲜方法,包括以下步骤:
步骤一:农化产品在栽培过程中从成熟期起喷施钙盐,所述钙盐为硝酸盐,喷施方法为每1-2周喷施硝酸盐一次,硝酸盐浓度为0.5%-1.5%,每棵喷1-2.5升/棵;
步骤二:农产品在成熟期套透明纸袋或铺设反光膜,采收期前9-12天除袋,透明纸为透光性好的普通白色薄纸或硫酸纸;
步骤三:采摘农产品,并对其进行清洗;
步骤四:在无氧条件下,对农产品进行紫外杀菌;
步骤五:再次对农产品进行清洗,在农产品表面喷涂保鲜液,保鲜液的用量占农产品重量的1~5%。采用吸水材料将鲜活农产品包裹、缠绕或分层衬垫,并置于带孔耐水的包装箱内;
步骤六:将清水或添加了植物激素、臭氧或无公害杀菌药剂中至少一种的水溶液喷淋或浸泡所述包装箱,使包装箱内的鲜活农产品连同包裹的吸水材料完全湿润,沥水后再将所述包装箱置入冷库内保存,吸水材料的吸水量为产品重量的1~30%;
步骤七:控制冷库温度,当包装箱内的鲜活农产品预冷达到0~8℃时,调整冷库制冷系统的温度设置,使之在0℃开机,使农作物在冰点临界点温度贮存,贮存温度为-8℃至0℃,贮存湿度大于85%;
步骤八:农作物出库时分2-3段式升温至货架温度,在农产品的冰点温度至冰点温度以下 1℃关机,使包装箱内的鲜活农产品的表面形成一厚冰膜;
步骤九:监控冰膜厚度,当鲜活农产品表面的冰膜厚度小于0.5mm时,则将0~1℃的清水或添加了植物激素或无公害杀菌药剂中至少一种的水溶液,向农产品喷洒,以维持冰膜厚度在1~20mm;
步骤十:贮藏周期结束,鲜活农产品出库时,将包装箱置于8~28℃的回温间内进行缓慢融冰回温,直至冰膜完全融化;
步骤十一:对农产品进行无氧封装。
优选的,按重量份计,步骤五中所述的保鲜液包括无菌水80份、硼酸4-5份、维生素B10.2-0.5份、蔗糖0.5-0.8份、焦亚硫酸钠0.05-0.1份。
优选的,步骤四中所述的紫外杀菌的强度为100~120μW/cm2。
优选的,步骤六中所述的吸水材料为纸、布、海绵中的任一种。
优选的,步骤九中所述的植物激素是5000~10000倍含量的90%的赤霉素。
优选的,步骤九中所述的无公害杀菌药剂是200~500倍含量的50%的噻菌灵、200~500倍含量的50%的咪鲜胺或2~6%的漂白粉中的任一种。
采用本发明的技术方案,生产效率高,保鲜步骤合理,采用该方法对农产品进行保鲜,能够有效避免农产品出现黑心或腐烂现象,且能够显著降低农产品失水速度,保鲜效果理想。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施方式,进一步阐述本发明。
实施例1:
一种农产品的保鲜方法,包括以下步骤:
步骤一:农化产品在栽培过程中从成熟期起喷施钙盐,所述钙盐为硝酸盐,喷施方法为每1周喷施硝酸盐一次,硝酸盐浓度为0.5%,每棵喷1升/棵;
步骤二:农产品在成熟期套透明纸袋,采收期前9天除袋,透明纸为透光性好的普通白色薄纸;
步骤三:采摘农产品,并对其进行清洗;
步骤四:在无氧条件下,对农产品进行紫外杀菌;
步骤五:再次对农产品进行清洗,在农产品表面喷涂保鲜液,保鲜液的用量占农产品重量的1%。采用吸水材料将鲜活农产品包裹,并置于带孔耐水的包装箱内;
步骤六:将清水或添加了植物激素水溶液喷淋所述包装箱,使包装箱内的鲜活农产品连同包裹的吸水材料完全湿润,沥水后再将所述包装箱置入冷库内保存,吸水材料的吸水量为产品重量的1%;
步骤七:控制冷库温度,当包装箱内的鲜活农产品预冷达到0℃时,调整冷库制冷系统的温度设置,使之在0℃开机,使农作物在冰点临界点温度贮存,贮存温度为-8℃℃,贮存湿度85%;
步骤八:农作物出库时分2段式升温至货架温度,在农产品的冰点温度至冰点温度以下1℃关机,使包装箱内的鲜活农产品的表面形成一厚冰膜;
步骤九:监控冰膜厚度,当鲜活农产品表面的冰膜厚度0.5mm时,则将0℃的清水或添加了植物激素水溶液,向农产品喷洒,以维持冰膜厚度在1mm;
步骤十:贮藏周期结束,鲜活农产品出库时,将包装箱置于8℃的回温间内进行缓慢融冰回温,直至冰膜完全融化;
步骤十一:对农产品进行无氧封装。
其中,按重量份计,步骤五中所述的保鲜液包括无菌水80份、硼酸4份、维生素B10.2份、蔗糖0.5份、焦亚硫酸钠0.05-份。
其中,步骤四中所述的紫外杀菌的强度为100μW/cm2。
其中,步骤六中所述的吸水材料为海绵。
其中,步骤九中所述的植物激素是5000倍含量的90%的赤霉素。
实施例2:
一种农产品的保鲜方法,包括以下步骤:
步骤一:农化产品在栽培过程中从成熟期起喷施钙盐,所述钙盐为硝酸盐,喷施方法为每2周喷施硝酸盐一次,硝酸盐浓度为1.5%,每棵喷2.5升/棵;
步骤二:农产品在成熟期套透明纸袋,采收期前12天除袋,透明纸为透光性好的硫酸纸;
步骤三:采摘农产品,并对其进行清洗;
步骤四:在无氧条件下,对农产品进行紫外杀菌;
步骤五:再次对农产品进行清洗,在农产品表面喷涂保鲜液,保鲜液的用量占农产品重量的5%。采用吸水材料将鲜活农产品缠绕,并置于带孔耐水的包装箱内;
步骤六:将清水或添加了植物激素水溶液喷淋所述包装箱,使包装箱内的鲜活农产品连同包裹的吸水材料完全湿润,沥水后再将所述包装箱置入冷库内保存,吸水材料的吸水量为产品重量的30%;
步骤七:控制冷库温度,当包装箱内的鲜活农产品预冷达到8℃时,调整冷库制冷系 统的温度设置,使之在0℃开机,使农作物在冰点临界点温度贮存,贮存温度为0℃,贮存湿度85%;
步骤八:农作物出库时分3段式升温至货架温度,在农产品的冰点温度至冰点温度以下1℃关机,使包装箱内的鲜活农产品的表面形成一厚冰膜;
步骤九:监控冰膜厚度,当鲜活农产品表面的冰膜厚度0.5mm时,则将1℃的清水或添加了植物激素水溶液,向农产品喷洒,以维持冰膜厚度在20mm;
步骤十:贮藏周期结束,鲜活农产品出库时,将包装箱置于28℃的回温间内进行缓慢融冰回温,直至冰膜完全融化;
步骤十一:对农产品进行无氧封装。
其中,按重量份计,步骤五中所述的保鲜液包括无菌水80份、硼酸5份、维生素B10.5份、蔗糖0.8份、焦亚硫酸钠0.1份。
其中,步骤四中所述的紫外杀菌的强度为120μW/cm2。
其中,步骤六中所述的吸水材料为布。
其中,步骤九中所述的植物激素是10000倍含量的90%的赤霉素。
实施例3:一种农产品的保鲜方法,包括以下步骤:
步骤一:农化产品在栽培过程中从成熟期起喷施钙盐,所述钙盐为硝酸盐,喷施方法为每2周喷施硝酸盐一次,硝酸盐浓度为1.0%,每棵喷2.0升/棵;
步骤二:农产品在成熟期套透明纸袋,采收期前11天除袋,透明纸为透光性好的普通白色薄纸;
步骤三:采摘农产品,并对其进行清洗;
步骤四:在无氧条件下,对农产品进行紫外杀菌;
步骤五:再次对农产品进行清洗,在农产品表面喷涂保鲜液,保鲜液的用量占农产品重量的3%。采用吸水材料将鲜活农产品包裹,并置于带孔耐水的包装箱内;
步骤六:将清水或添加了植物激素水溶液浸泡所述包装箱,使包装箱内的鲜活农产品连同包裹的吸水材料完全湿润,沥水后再将所述包装箱置入冷库内保存,吸水材料的吸水量为产品重量的20%;
步骤七:控制冷库温度,当包装箱内的鲜活农产品预冷达到4℃时,调整冷库制冷系统的温度设置,使之在0℃开机,使农作物在冰点临界点温度贮存,贮存温度为-5℃,贮存湿度85%;
步骤八:农作物出库时分3段式升温至货架温度,在农产品的冰点温度至冰点温度以下1℃关机,使包装箱内的鲜活农产品的表面形成一厚冰膜;
步骤九:监控冰膜厚度,当鲜活农产品表面的冰膜厚度0.5mm时,则将1℃的清水或添加了植物激素水溶液,向农产品喷洒,以维持冰膜厚度在10mm;
步骤十:贮藏周期结束,鲜活农产品出库时,将包装箱置于15℃的回温间内进行缓慢融冰回温,直至冰膜完全融化;
步骤十一:对农产品进行无氧封装。
其中,按重量份计,步骤五中所述的保鲜液包括无菌水80份、硼酸4份、维生素B10.4份、蔗糖0.7份、焦亚硫酸钠0.08份。
其中,步骤四中所述的紫外杀菌的强度为110μW/cm2。
其中,步骤六中所述的吸水材料为海绵。
其中,步骤九中所述的植物激素是8000倍含量的90%的赤霉素。
基于上述,采用本发明的技术方案,生产效率高,保鲜步骤合理,采用该方法对农产品进行保鲜,能够有效避免农产品出现黑心或腐烂现象,且能够显著降低农产品失水速度,保鲜效果理想。
显然本发明具体实现并不受上述方式的限制,只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进,或未经改进将本发明的构思和技术方案直接应用于其它场合的,均在本发明的保护范围之内。
Claims (6)
1.一种农产品的保鲜方法,其特征在于,包括以下步骤:
步骤一:农化产品在栽培过程中从成熟期起喷施钙盐,所述钙盐为硝酸盐,喷施方法为每1-2周喷施硝酸盐一次,硝酸盐浓度为0.5%-1.5%,每棵喷1-2.5升/棵;
步骤二:农产品在成熟期套透明纸袋或铺设反光膜,采收期前9-12天除袋,透明纸为透光性好的普通白色薄纸或硫酸纸;
步骤三:采摘农产品,并对其进行清洗;
步骤四:在无氧条件下,对农产品进行紫外杀菌;
步骤五:再次对农产品进行清洗,在农产品表面喷涂保鲜液,保鲜液的用量占农产品重量的1~5%,采用吸水材料将鲜活农产品包裹、缠绕或分层衬垫,并置于带孔耐水的包装箱内;
步骤六:将清水或添加了植物激素、臭氧或无公害杀菌药剂中至少一种的水溶液喷淋或浸泡所述包装箱,使包装箱内的鲜活农产品连同包裹的吸水材料完全湿润,沥水后再将所述包装箱置入冷库内保存,吸水材料的吸水量为产品重量的1~30%;
步骤七:控制冷库温度,当包装箱内的鲜活农产品预冷达到0~8℃时,调整冷库制冷系统的温度设置,使之在0℃开机,使农作物在冰点临界点温度贮存,贮存温度为-8℃至0℃,贮存湿度大于85%;
步骤八:农作物出库时分2-3段式升温至货架温度,在农产品的冰点温度至冰点温度以下 1℃关机,使包装箱内的鲜活农产品的表面形成一厚冰膜 ;
步骤九:监控冰膜厚度,当鲜活农产品表面的冰膜厚度小于0.5mm时,则将0~1℃的清水或添加了植物激素或无公害杀菌药剂中至少一种的水溶液,向农产品喷洒,以维持冰膜厚度在1~20mm;
步骤十:贮藏周期结束,鲜活农产品出库时,将包装箱置于8~28℃的回温间内进行缓慢融冰回温,直至冰膜完全融化;
步骤十一:对农产品进行无氧封装。
2.根据权利要求1所述的一种农产品的保鲜方法,其特征在于:按重量份计,步骤五中所述的保鲜液包括无菌水80份、硼酸4-5份、维生素B10.2-0.5份、蔗糖0.5-0.8份、焦亚硫酸钠0.05-0.1份。
3.根据权利要求1所述的一种农产品的保鲜方法,其特征在于:步骤四中所述的紫外杀菌的强度为100~120μW/cm2。
4.根据权利要求1所述的一种农产品的保鲜方法,其特征在于:步骤六中所述的吸水材料为纸、布、海绵中的任一种。
5.根据权利要求1所述的一种农产品的保鲜方法,其特征在于:步骤九中所述的植物激素是5000~10000倍含量的90%的赤霉素。
6.根据权利要求1所述的一种农产品的保鲜方法,其特征在于:步骤九中所述的无公害杀菌药剂是200~500倍含量的50%的噻菌灵、200~500倍含量的50%的咪鲜胺或2~6%的漂白粉中的任一种。
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CN106105910A (zh) * | 2016-06-30 | 2016-11-16 | 安徽金培因科技有限公司 | 一种农产品的保鲜方法 |
CN111765699A (zh) * | 2020-07-09 | 2020-10-13 | 长虹美菱股份有限公司 | 一种食品保鲜冰箱及其方法 |
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CN106105910A (zh) * | 2016-06-30 | 2016-11-16 | 安徽金培因科技有限公司 | 一种农产品的保鲜方法 |
CN111765699A (zh) * | 2020-07-09 | 2020-10-13 | 长虹美菱股份有限公司 | 一种食品保鲜冰箱及其方法 |
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