CN106359552A - Fresh keeping method for vegetables - Google Patents
Fresh keeping method for vegetables Download PDFInfo
- Publication number
- CN106359552A CN106359552A CN201610779013.2A CN201610779013A CN106359552A CN 106359552 A CN106359552 A CN 106359552A CN 201610779013 A CN201610779013 A CN 201610779013A CN 106359552 A CN106359552 A CN 106359552A
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- CN
- China
- Prior art keywords
- vegetable
- fresh
- vegetables
- keeping
- fresh keeping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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
Abstract
The invention discloses a fresh keeping method for vegetables. The method comprises the following steps that the vegetables needing fresh keeping are sorted; the sorted vegetables are cleaned with an aqueous sodium chloride solution; the cleaned vegetables are put into water containing ozone to be soaked; the vegetables soaked with ozone are leached and then soaked in a fresh keeping agent for 10 min to 15 min, wherein the fresh keeping agent is in the form of an aqueous solution and is prepared from sucrose ester with the concentration of 150-200 mg/L, sodium diacetate with the concentration of 50-70 mg/L and acetic acid with the concentration of 10-20 mg/L; the vegetables soaked with the fresh keeping agent are air-dried and then irradiated with X rays; the vegetables irradiated with the X rays are contained in fresh keeping bags with the air regulating and moisture permeable functions; the fresh keeping bags containing the vegetables are put into a freezer, and the freezer is humidified and decompressed through a spray humidifier arranged on the upper portion of the freezer and an exhaust fan arranged on the lower portion of the freezer; after humidifying and decompressing are completed, freezing storage is conducted on the vegetables. In this way, the vegetables can well achieve fresh keeping.
Description
Technical field
The present invention relates to field of food preservation, more particularly to a kind of fresh-keeping of vegetables method.
Background technology
Easily infected by the harmful microbe such as antibacterial, mycete after vegetable harvesting, generation is rotted, and is unfavorable for vegetable
Storage and transport.And the vegetable after adopting dries out source, lead to vegetable tissue's moisture to reduce, cell turgor reduce so that
Vegetable loses fresh state, such as wilting, shrinkage, mat finish etc..Some materials in vegetable, in storing process, easily decompose
And volatilization, cause vegetable lignifying and fibrosiss, and adopt rear carbohydrate and protein metabolism can cause the damage of nutrient substance
Lose and change.After above-mentioned vegetable harvesting, produced problem can greatly reduce the edible quality of vegetable.
How to improve the preservation quality of vegetable so as to keep fresh in storage and transportation, be fresh-keeping of vegetables field
One of problem demanding prompt solution.
Content of the invention
It is an object of the invention to solving at least one problem above-mentioned, provide a kind of fresh-keeping of vegetables method.
For solving above-mentioned technical problem, one aspect of the present invention is: provides a kind of fresh-keeping of vegetables method, bag
Include following steps: the vegetable needing fresh-keeping is sorted；Using sodium-chloride water solution, the vegetable after sorting is carried out, chlorination
The mass fraction of sodium is 0.3-0.5%；Vegetable after cleaning is put in the water containing ozone and soaks, wherein, ozone is in water
Content is 0.1-1.5mg/l, and the temperature of water is 0-8 DEG C, and soak time is 20-30min；After the vegetable soaking ozone is drained
It is dipped to 10-15min in antistaling agent, antistaling agent is aqueous solution, the concentration of its each component and each component is respectively sucrose ester 150-
200mg/l, sodium diacetate 50-70mg/l, acetic acid 10-20mg/l；The vegetable soaking antistaling agent is air-dried, and passes through x-ray
Irradiate；The vegetable of irradiated x-ray is loaded in the freshness protection package with regulating QI moisture-inhibiting function；The freshness protection package that will be equipped with vegetable is put into
In freezer, using freezer top squirt device, the air exhauster of bottom carries out humidifying to freezer, reduces pressure；Complete humidification, subtract
After pressure, vegetable is kept in cold storage.
Wherein, the mass fraction of sodium chloride is 0.4%.
Wherein, the concentration of each component of antistaling agent and each component is respectively sucrose ester 160mg/l, sodium diacetate 60mg/l, vinegar
Sour 15mg/l.
Wherein, the concentration of each component of antistaling agent and each component also can be respectively sucrose ester 190mg/l, sodium diacetate 55mg/
L, acetic acid 15mg/l.
Wherein, content in water for the ozone is 0.5mg/l.
Wherein, the temperature of the water containing ozone is 5 DEG C.
Wherein, air-dry as natural air drying or controlled withering.
Wherein, freshness protection package is to have hole polyethylene packaging bag.
Wherein, sodium chloride is used for vegetable is carried out with just color fixative.
Wherein, the thickness of freshness protection package be 0.04mm, aperture be 1.1mm, hole density be 30/cm2.
The invention has the beneficial effects as follows: be different from the situation of prior art, the fresh-keeping of vegetables method of the present invention include sorting,
Cleaning, ozone sterilization, antistaling agent immersion, x-ray sterilize, load freshness protection package, put in storage, humidify, reducing pressure, keeping in cold storage, above-mentioned side
Method, can carry out fresh-keeping well to vegetable, the storage of convenient vegetable and transport.The present invention is carried out clearly using sodium-chloride water solution
Wash, in cleaning, vegetable can be carried out with just color fixative, using sterilization twice it can be ensured that the completeness of sterilization, and ozone kills the present invention
Bacterium still prevents pathogenic bacteria and brings antistaling agent into, and the antistaling agent of the present invention can reduce the moisture evaporation of vegetable, suppresses its breathing, slows down vegetable
The nutrient consumption of dish and chlorosis, the air exhauster of freezer bottom of the present invention, can reduce pressure to freezer, make vegetable carry out decompression and protect
Fresh, specifically, pressure is conducive to harmful gass to discharge, may also suppress the activity of a small amount of microorganism.
Brief description
Fig. 1 is the schematic flow sheet of fresh-keeping of vegetables method one embodiment of the present invention.
Specific embodiment
The present invention is described in detail with reference to the accompanying drawings and examples.
Embodiment 1
Refer to Fig. 1, Fig. 1 is the schematic flow sheet of fresh-keeping of vegetables method one embodiment of the present invention, as shown in figure 1, including following
Step:
S11, the vegetable needing fresh-keeping is sorted.
Sorting is primarily referred to as removing corrupt or the vegetable damaging.
S12, is carried out to the vegetable after sorting using sodium-chloride water solution, and the mass fraction of sodium chloride is 0.3-
0.5%.
Sodium-chloride water solution, in addition to vegetable is carried out, also can carry out just color fixative to vegetable.In the present embodiment, chlorination
The mass fraction of sodium is 0.4%.
S13, the vegetable after cleaning is put in the water containing ozone and soaks, and wherein, content in water for the ozone is 0.1-
1.5mg/l, the temperature of water is 0-8 DEG C, and soak time is 20-30min.
It is mainly that vegetable is sterilized that vegetable is soaked in ozone, in the present embodiment, ozone containing in water
Measure as 0.5mg/l, in immersion process, the temperature of water is 5 DEG C, soaks 25min.
S14, is dipped to 10-15min in antistaling agent after the vegetable soaking ozone is drained, antistaling agent is aqueous solution, its
The concentration of each component and each component is respectively sucrose ester 150-200mg/l, sodium diacetate 50-70mg/l, acetic acid 10-20mg/l.
In the present embodiment, the concentration of each component of antistaling agent and each component is respectively sucrose ester 160mg/l, sodium diacetate
60mg/l, acetic acid 15mg/l.Soak time in antistaling agent for the vegetable is 12min.
S15, the vegetable soaking antistaling agent is air-dried, and is irradiated by x-ray.
In the present embodiment, air-dry as natural air drying or controlled withering, in air drying process, using low-temperature air-drying, in case
The only damage to vegetable.
S16, the vegetable of irradiated x-ray is loaded in the freshness protection package with regulating QI moisture-inhibiting function.
In the present embodiment, the freshness protection package being used is to have hole polyethylene packaging bag, and wherein, the thickness of freshness protection package is
0.04mm, aperture are 1.1mm, hole density is 30/cm2.
S17, the freshness protection package that will be equipped with vegetable is put in freezer, using the convulsion squirting device, bottom on freezer top
Machine carries out humidifying to freezer, reduces pressure.
Wherein, decompression can carry out fresh-keeping to vegetable, specifically, pressure is conducive to harmful gass to discharge, may also suppress a small amount of
The activity of microorganism.
S18, complete humidification, decompression after, vegetable is kept in cold storage.
The fresh-keeping effect of the present embodiment antistaling agent, below taking water spinach as a example, is described.
Select consistent with Maturity, the undamaged sample of freshness, be divided into three groups, first group adopts the fresh-keeping of the present embodiment
Agent is processed, and second group is blank, no any process, and the 3rd group adopts existing antistaling agent to process.Three groups of samples enter simultaneously
Storehouse, stores 10 days in 2 ± 0.5 DEG C.
The feature of first group of sample is: sensory evaluation, and most of blade is bud green, the slight brown stain of minority cane；Percentage of water loss
(%), 15.5 ± 1.0；Respiratory intensity (co2Ml/kg h), 36.8 ± 0.1；Vc(mg/kg), 18.2 ± 0.2.
The feature of second group of sample is: sensory evaluation, tacky, the serious brown stain of cane of all wilting；Percentage of water loss (%), 34.6
±1.0；Respiratory intensity (co2Ml/kg h), 61.2 ± 0.1；Vc(mg/kg), 6.9 ± 0.2.
The feature of the 3rd group of sample is: sensory evaluation, and partial blade is bud green, minority cane brown stain；Percentage of water loss (%), 17.4
±1.0；Respiratory intensity (co2Ml/kg h), 38.2 ± 0.1；Vc(mg/kg), 16.4 ± 0.2.
Wherein, the quality before and after percentage of water loss is put in storage by sample is calculated, and respiratory intensity passes through portable infrared co2
Analysis-e/or determining, vc passes through indophenols titration measuring.
Wherein, existing antistaling agent is the antistaling agent with arabo-ascorbic acid as main component.
By above-mentioned experiment, fresh-keeping effect can significantly be realized by the antistaling agent of the present embodiment.
Embodiment 2
The vegetable needing fresh-keeping is sorted, using sodium-chloride water solution, the vegetable after sorting is carried out, wherein, chlorination
The mass fraction of sodium is 0.4%.The vegetable cleaning up is put in the water containing ozone and soaks, wherein, ozone containing in water
Measure as 0.5mg/l, in immersion process, the temperature of water is 5 DEG C, soaks 25min.
It is dipped to after the vegetable soaking ozone is drained in antistaling agent, the concentration of each component of antistaling agent and each component is respectively
For sucrose ester 190mg/l, sodium diacetate 55mg/l, acetic acid 15mg/l.Soak time in antistaling agent for the vegetable is 12min.
The vegetable soaking antistaling agent is air-dried, and is irradiated by x-ray, the vegetable of irradiated x-ray is loaded and has
In the freshness protection package of regulating QI moisture-inhibiting function.The freshness protection package being used is to have hole polyethylene packaging bag, and wherein, the thickness of freshness protection package is
0.04mm, aperture are 1.1mm, hole density is 30/cm2.
The freshness protection package that will be equipped with vegetable is put in freezer, using the air exhauster pair squirting device, bottom on freezer top
Freezer carries out humidifying, reduces pressure.Complete humidification, decompression after, vegetable is kept in cold storage.
The present embodiment, equally taking water spinach as a example, illustrates the fresh-keeping effect of the present embodiment antistaling agent.
Select consistent with Maturity, the undamaged sample of freshness, be divided into three groups, first group adopts the fresh-keeping of the present embodiment
Agent is processed, and second group is blank, no any process, and the 3rd group adopts existing antistaling agent to process.Three groups of samples enter simultaneously
Storehouse, stores 10 days in 2 ± 0.5 DEG C.
The feature of first group of sample is: sensory evaluation, and most of blade is bud green, the slight brown stain of minority cane；Percentage of water loss
(%), 14.9 ± 1.0；Respiratory intensity (co2Ml/kg h), 35.2 ± 0.1；Vc(mg/kg), 19.1 ± 0.2.
The feature of second group of sample is: sensory evaluation, tacky, the serious brown stain of cane of all wilting；Percentage of water loss (%), 34.6
±1.0；Respiratory intensity (co2Ml/kg h), 61.2 ± 0.1；Vc(mg/kg), 6.9 ± 0.2.
The feature of the 3rd group of sample is: sensory evaluation, and partial blade is bud green, minority cane brown stain；Percentage of water loss (%), 17.4
±1.0；Respiratory intensity (co2Ml/kg h), 38.2 ± 0.1；Vc(mg/kg), 16.4 ± 0.2.
Wherein, the quality before and after percentage of water loss is put in storage by sample is calculated, and respiratory intensity passes through portable infrared co2
Analysis-e/or determining, vc passes through indophenols titration measuring.
Wherein, existing antistaling agent is the antistaling agent with arabo-ascorbic acid as main component.
By above-mentioned experiment, fresh-keeping effect can significantly be realized by the antistaling agent of the present embodiment.
In sum, the fresh-keeping of vegetables method of the present invention includes sorting, cleaning, ozone sterilization, antistaling agent immersion, x-ray
Sterilize, load freshness protection package, put in storage, humidify, reducing pressure, keeping in cold storage, said method, can well vegetable be carried out fresh-keeping, side
Just the storage of vegetable and transport.The present invention is carried out using sodium-chloride water solution, and vegetable can be carried out with just color fixative in cleaning,
Using sterilization twice it can be ensured that the completeness of sterilization, and ozone sterilization still prevents pathogenic bacteria and brings antistaling agent, the present invention into the present invention
Antistaling agent can reduce the moisture evaporation of vegetable, suppress its breathing, slow down nutrient consumption and the chlorosis of vegetable, freezer of the present invention
The air exhauster of bottom, can reduce pressure to freezer, make vegetable carry out pressure-reducing fresh-keeping, specifically, pressure is conducive to harmful gass to discharge,
May also suppress the activity of a small amount of microorganism.
The foregoing is only embodiments of the invention, not thereby limit the present invention the scope of the claims, every using this
Equivalent structure or equivalent flow conversion that bright description and accompanying drawing content are made, or directly or indirectly it is used in other related skills
Art field, is included within the scope of the present invention.
Claims (10)
1. a kind of fresh-keeping of vegetables method is it is characterised in that comprise the following steps:
The vegetable needing fresh-keeping is sorted；
Using sodium-chloride water solution, the vegetable after sorting is carried out, the mass fraction of described sodium chloride is 0.3-0.5%；
Vegetable after cleaning is put in the water containing ozone and soaks, wherein, content in water for the ozone is 0.1-1.5mg/l,
The temperature of water is 0-8 DEG C, and soak time is 20-30min；
It is dipped to 10-15min in antistaling agent, described antistaling agent is aqueous solution, its each group after the vegetable soaking ozone is drained
Divide and the concentration of each component is respectively sucrose ester 150-200mg/l, sodium diacetate 50-70mg/l, acetic acid 10-20mg/l；
The vegetable soaking antistaling agent is air-dried, and is irradiated by x-ray；
The vegetable of irradiated x-ray is loaded in the freshness protection package with regulating QI moisture-inhibiting function；
The freshness protection package that will be equipped with vegetable is put in freezer, using the air exhauster pair squirting device, bottom on described freezer top
Freezer carries out humidifying, reduces pressure；
Complete humidification, decompression after, vegetable is kept in cold storage.
2. fresh-keeping of vegetables method according to claim 1 is it is characterised in that the mass fraction of described sodium chloride is 0.4%.
3. fresh-keeping of vegetables method according to claim 2 it is characterised in that each component of described antistaling agent and each component dense
Degree is respectively sucrose ester 160mg/l, sodium diacetate 60mg/l, acetic acid 15mg/l.
4. fresh-keeping of vegetables method according to claim 2 it is characterised in that each component of described antistaling agent and each component dense
Degree is respectively sucrose ester 190mg/l, sodium diacetate 55mg/l, acetic acid 15mg/l.
5. the fresh-keeping of vegetables method according to claim 3 or 4 any one is it is characterised in that described ozone is in water
Content is 0.5mg/l.
6. fresh-keeping of vegetables method according to claim 5 is it is characterised in that the temperature of the water containing ozone is 5 DEG C.
7. fresh-keeping of vegetables method according to claim 6 is it is characterised in that described air-dry as natural air drying or artificial wind
Dry.
8. fresh-keeping of vegetables method according to claim 7 is it is characterised in that described freshness protection package is to have hole polyethylene packaging
Bag.
9. fresh-keeping of vegetables method according to claim 8 is it is characterised in that described sodium chloride is used for vegetable being carried out just protect
Color.
10. fresh-keeping of vegetables method according to claim 9 is it is characterised in that the thickness of described freshness protection package is 0.04mm, hole
Footpath is 1.1mm, hole density is 30/cm2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610779013.2A CN106359552A (en) | 2016-08-31 | 2016-08-31 | Fresh keeping method for vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610779013.2A CN106359552A (en) | 2016-08-31 | 2016-08-31 | Fresh keeping method for vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106359552A true CN106359552A (en) | 2017-02-01 |
Family
ID=57901250
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610779013.2A Pending CN106359552A (en) | 2016-08-31 | 2016-08-31 | Fresh keeping method for vegetables |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107637655A (en) * | 2017-11-01 | 2018-01-30 | 广东集菜送食品科技有限公司 | Safety and environmental protection Vegetable cold chain logistics preservation method |
| CN108835243A (en) * | 2018-07-23 | 2018-11-20 | 贵州清镇白盛农业发展有限公司 | It is a kind of for making the preservation method of the mushroom of mushroom sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
-
2016
- 2016-08-31 CN CN201610779013.2A patent/CN106359552A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
Non-Patent Citations (2)
| Title |
|---|
| 张慜等: "《生鲜食品新型加工及保藏技术》", 31 March 2011, 中国纺织出版社1 * |
| 张金廷: "《脂肪酸及其深加工手册》", 31 August 2002, 化学工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107637655A (en) * | 2017-11-01 | 2018-01-30 | 广东集菜送食品科技有限公司 | Safety and environmental protection Vegetable cold chain logistics preservation method |
| CN108835243A (en) * | 2018-07-23 | 2018-11-20 | 贵州清镇白盛农业发展有限公司 | It is a kind of for making the preservation method of the mushroom of mushroom sauce |
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