CN106490135A - A kind of method for fresh-keeping of vegetables - Google Patents
A kind of method for fresh-keeping of vegetables Download PDFInfo
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- CN106490135A CN106490135A CN201610774483.XA CN201610774483A CN106490135A CN 106490135 A CN106490135 A CN 106490135A CN 201610774483 A CN201610774483 A CN 201610774483A CN 106490135 A CN106490135 A CN 106490135A
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- vegetables
- fresh
- keeping
- antistaling agent
- ozone
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 30
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 25
- -1 sucrose ester Chemical class 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 10
- 239000001632 sodium acetate Substances 0.000 claims abstract description 10
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 5
- 230000001105 regulatory effect Effects 0.000 claims abstract description 5
- 239000007864 aqueous solution Substances 0.000 claims abstract description 4
- 238000007605 air drying Methods 0.000 claims description 5
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 230000000241 respiratory effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000007654 immersion Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 2
- 240000008436 Ipomoea aquatica Species 0.000 description 2
- 235000019004 Ipomoea aquatica Nutrition 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 208000006278 hypochromic anemia Diseases 0.000 description 2
- 235000006286 nutrient intake Nutrition 0.000 description 2
- 235000010352 sodium erythorbate Nutrition 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000372132 Hydrometridae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
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
- A23B7/14—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
- A23B7/015—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
- A23B7/14—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
- A23B7/157—Inorganic compounds
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of method for fresh-keeping of vegetables, comprises the following steps：The vegetables for needing fresh-keeping are carried out sorting, are cleaned；The vegetables for cleaning up are put in the water containing ozone and are soaked, wherein, content of the ozone in water is 0.1 1.5mg/L, and the temperature of water is 08 DEG C, and soak time is 20 30min；10 15min in antistaling agent is dipped to after the vegetables for soaking ozone are drained, antistaling agent is the aqueous solution, the concentration of its each component and each component is respectively 150 200mg/L of sucrose ester, 50 70mg/L of sodium Diacetate, 10 20mg/L of acetic acid；The vegetables for soaking antistaling agent are air-dried, and passes through x-ray bombardment；The vegetables of irradiated X ray are loaded in the freshness protection package with regulating the qi flowing in the channels moisture-inhibiting function, warehouse-in freezing.By the way, the present invention can carry out fresh-keeping, the storage and transport of convenient vegetable well to vegetables.
Description
Technical field
The present invention relates to field of food preservation, more particularly to a kind of method for fresh-keeping of vegetables.
Background technology
Easily it is subject to the harmful microbes such as bacterium, mould to infect after vegetables harvesting, generation is rotted, and is unfavorable for vegetables
Storage and transport.And the vegetables after adopting dry out source, vegetable tissue's moisture is caused to reduce, cell turgor reduces so that
Vegetables lose fresh state, such as wilting, shrinkage, mat finish etc..Some materials in vegetables easily decompose in storing process
And volatilization, vegetables lignifying and fibrillatable is caused, and adopts the damage that rear carbohydrate and protein metabolism can cause nutriment
Lose and change.After above-mentioned vegetables harvesting, produced problem can greatly reduce the edible quality of vegetables.
How the preservation quality of vegetables is improved so as to is kept fresh in storage and transportation, is fresh-keeping of vegetables field
One of problem demanding prompt solution.
Content of the invention
It is an object of the invention to solving above-mentioned at least one problem, there is provided a kind of method for fresh-keeping of vegetables.
For solving above-mentioned technical problem, one aspect of the present invention is：There is provided a kind of for fresh-keeping of vegetables
Method, comprises the following steps：The vegetables for needing fresh-keeping are carried out sorting, are cleaned；The vegetables for cleaning up are put into containing ozone
Soak in water, wherein, content of the ozone in water is 0.1-1.5mg/L, and the temperature of water is 0-8 DEG C, and soak time is 20-
30min；10-15min in antistaling agent is dipped to after the vegetables for soaking ozone are drained, and antistaling agent is the aqueous solution, its each component
And the concentration of each component is respectively sucrose ester 150-200mg/L, sodium Diacetate 50-70mg/L, acetic acid 10-20mg/L；Will immersion
The vegetables for crossing antistaling agent air-dry, and pass through x-ray bombardment；The vegetables of irradiated X ray are loaded there is regulating the qi flowing in the channels moisture-inhibiting function
In freshness protection package, warehouse-in freezing.
Wherein, the concentration of antistaling agent each component and each component is respectively sucrose ester 160mg/L, sodium Diacetate 60mg/L, vinegar
Sour 15mg/L.
Wherein, the concentration of antistaling agent each component and each component can also be respectively sucrose ester 190mg/L, sodium Diacetate 55mg/
L, acetic acid 15mg/L.
Wherein, content of the ozone in water 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, sort corrupt for removal or the vegetables for damaging occur.
Wherein, freshness protection package is have hole polyethylene packaging bag.
Wherein, the thickness of freshness protection package is 0.04mm.
Wherein, the aperture of freshness protection package is 1.1mm, and hole density is 30/cm2.
The invention has the beneficial effects as follows：It is different from the situation of prior art, the method bag for fresh-keeping of vegetables of the present invention
Sorting, cleaning, ozone sterilization, antistaling agent immersion, sterilized X ray, loading freshness protection package, warehouse-in freezing is included, said method can be very
Well vegetables are carried out with fresh-keeping, the storage and transport of convenient vegetable.The present invention is using sterilized twice, it can be ensured that sterilized is thorough
Property, and ozone sterilization can also prevent germ from bringing antistaling agent into, the antistaling agent of the present invention can reduce the moisture evaporation of vegetables, suppress which
Breathing, slows down nutrient consumption and the chlorosis of vegetables.
Description of the drawings
Fig. 1 is schematic flow sheet of the present invention for one embodiment of method of fresh-keeping of vegetables.
Specific embodiment
The present invention is described in detail with reference to the accompanying drawings and examples.
Embodiment 1
Fig. 1 is referred to, Fig. 1 is schematic flow sheet of the present invention for one embodiment of method of fresh-keeping of vegetables, as shown in figure 1, bag
Include following steps：
The vegetables for needing fresh-keeping are carried out sorting, are cleaned by S11.
Sorting is primarily referred to as removing vegetables that are corrupt or occurring damaging.
S12, the vegetables for cleaning up is put in the water containing ozone and is soaked, and wherein, content of the ozone in water is
0.1-1.5mg/L, the temperature of water is 0-8 DEG C, and soak time is 20-30min.
It is mainly to carry out sterilization to vegetables that vegetables are 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.
S13, is dipped to 10-15min in antistaling agent after the vegetables for soaking ozone are drained, antistaling agent is the 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 antistaling agent each component and each component is respectively sucrose ester 160mg/L, sodium Diacetate
60mg/L, acetic acid 15mg/L.Soak time of the vegetables in antistaling agent is 12min.
S14, the vegetables for soaking antistaling agent are air-dried, and pass through x-ray bombardment.
In the present embodiment, air-dry as natural air drying or controlled withering, in air drying process, adopt low-temperature air-drying, in case
The only damage to vegetables.
S15, the vegetables of irradiated X ray is loaded in the freshness protection package with regulating the qi flowing in the channels moisture-inhibiting function, warehouse-in freezing.
In the present embodiment, for there is hole polyethylene packaging bag, wherein, the thickness of freshness protection package is the freshness protection package for being used
0.04mm, aperture are 1.1mm, hole density is 30/cm2.
The fresh-keeping effect of the present embodiment antistaling agent, below by taking water spinach as an example, is described.
Consistent with maturity, the undamaged sample of freshness is selected, is divided into three groups, first group using the fresh-keeping of the present embodiment
Agent is processed, and second group is blank, and without any process, the 3rd group using the process of existing antistaling agent.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, most of blade are 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, all wilts tacky, the serious brown stain of cane；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, partial blade are 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 pass 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 vegetables for needing fresh-keeping are carried out sorting, cleaned, the vegetables for cleaning up is put in the water containing ozone and is soaked, wherein,
Content of the ozone in water is 0.5mg/L, and in immersion process, the temperature of water is 5 DEG C, soaks 25min.
It is dipped to after the vegetables for soaking ozone are drained in antistaling agent, the concentration difference of antistaling agent each component and each component
For sucrose ester 190mg/L, sodium Diacetate 55mg/L, acetic acid 15mg/L.Soak time of the vegetables in antistaling agent is 12min.
The vegetables for soaking antistaling agent are air-dried, and by x-ray bombardment, the vegetables of irradiated X ray is loaded and is had
In the freshness protection package of regulating the qi flowing in the channels moisture-inhibiting function, warehouse-in freezing.The freshness protection package for being used is have hole polyethylene packaging bag, wherein, freshness protection package
Thickness be 0.04mm, aperture be 1.1mm, hole density be 30/cm2.
The present embodiment illustrates the fresh-keeping effect of the present embodiment antistaling agent equally by taking water spinach as an example.
Consistent with maturity, the undamaged sample of freshness is selected, is divided into three groups, first group using the fresh-keeping of the present embodiment
Agent is processed, and second group is blank, and without any process, the 3rd group using the process of existing antistaling agent.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, most of blade are 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, all wilts tacky, the serious brown stain of cane；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, partial blade are 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 pass 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 method for fresh-keeping of vegetables of the invention include sorting, clean, the immersion of ozone sterilization, antistaling agent,
X ray is sterilized, load freshness protection package, warehouse-in freezing, said method, well vegetables can be carried out fresh-keeping, and convenient vegetable is deposited
Storage and transport.The present invention is using sterilized twice, it can be ensured that sterilized completeness, and ozone sterilization can also to prevent germ from bringing into fresh-keeping
Agent, the antistaling agent of the present invention can reduce the moisture evaporation of vegetables, suppress which to breathe, slow down nutrient consumption and the chlorosis of vegetables.
Embodiments of the invention are the foregoing is only, the scope of the claims of the present invention is not thereby limited, every using this
Equivalent structure or equivalent flow conversion that bright specification 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 method for fresh-keeping of vegetables, it is characterised in that comprise the following steps：
The vegetables for needing fresh-keeping are carried out sorting, are cleaned；
The vegetables for cleaning up are put in the water containing ozone and are soaked, wherein, content of the ozone in water 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 after the vegetables for soaking ozone are drained, the antistaling agent is the aqueous solution, its each group
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 vegetables for soaking antistaling agent are air-dried, and passes through x-ray bombardment；
The vegetables of irradiated X ray are loaded in the freshness protection package with regulating the qi flowing in the channels moisture-inhibiting function, warehouse-in freezing.
2. the method for fresh-keeping of vegetables according to claim 1, it is characterised in that the antistaling agent each component and each group
The concentration that divides is respectively sucrose ester 160mg/L, sodium Diacetate 60mg/L, acetic acid 15mg/L.
3. the method for fresh-keeping of vegetables according to claim 1, it is characterised in that the antistaling agent each component and each group
The concentration that divides is respectively sucrose ester 190mg/L, sodium Diacetate 55mg/L, acetic acid 15mg/L.
4. the method for fresh-keeping of vegetables according to Claims 2 or 3 any one, it is characterised in that the ozone exists
Content in water is 0.5mg/L.
5. the method for fresh-keeping of vegetables according to claim 4, it is characterised in that the temperature of the water containing ozone is 5
℃.
6. the method for fresh-keeping of vegetables according to claim 5, it is characterised in that described air-dry as natural air drying or people
Work is air-dried.
7. the method for fresh-keeping of vegetables according to claim 6, it is characterised in that the sorting is corrupt for removing
Or the vegetables for occurring damaging.
8. the method for fresh-keeping of vegetables according to claim 7, it is characterised in that the freshness protection package is for there is hole polyethylene
Packaging bag.
9. the method for fresh-keeping of vegetables according to claim 8, it is characterised in that the thickness of the freshness protection package is
0.04mm.
10. the method for fresh-keeping of vegetables according to claim 9, it is characterised in that the aperture of the freshness protection package is
1.1mm, hole density are 30/cm2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610774483.XA CN106490135A (en) | 2016-08-31 | 2016-08-31 | A kind of method for fresh-keeping of vegetables |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610774483.XA CN106490135A (en) | 2016-08-31 | 2016-08-31 | A kind of method for fresh-keeping of vegetables |
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| CN106490135A true CN106490135A (en) | 2017-03-15 |
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ID=58290171
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497130A (en) * | 2018-12-26 | 2019-03-22 | 霍成点 | A kind of preservation method of fresh wet walnut kernel |
| CN112913909A (en) * | 2021-03-15 | 2021-06-08 | 慈溪市三星农业开发有限公司 | Vegetable fresh-keeping process |
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 CN201610774483.XA patent/CN106490135A/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 * |
| 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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497130A (en) * | 2018-12-26 | 2019-03-22 | 霍成点 | A kind of preservation method of fresh wet walnut kernel |
| CN112913909A (en) * | 2021-03-15 | 2021-06-08 | 慈溪市三星农业开发有限公司 | Vegetable fresh-keeping process |
| CN112913909B (en) * | 2021-03-15 | 2023-06-27 | 慈溪市三星农业开发有限公司 | Vegetable fresh-keeping process |
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