CN106993659A - Wild cabbage antistaling agent and its preservation method - Google Patents
Wild cabbage antistaling agent and its preservation method Download PDFInfo
- Publication number
- CN106993659A CN106993659A CN201710373718.9A CN201710373718A CN106993659A CN 106993659 A CN106993659 A CN 106993659A CN 201710373718 A CN201710373718 A CN 201710373718A CN 106993659 A CN106993659 A CN 106993659A
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- Prior art keywords
- wild cabbage
- antistaling agent
- preservation method
- fresh
- cut
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- 235000006008 Brassica napus var napus Nutrition 0.000 title claims abstract description 54
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims abstract description 54
- 241001674939 Caulanthus Species 0.000 title claims abstract description 54
- 238000004321 preservation Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 241000366676 Justicia pectoralis Species 0.000 abstract description 16
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 230000000813 microbial effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000000318 Bindesalat Nutrition 0.000 description 1
- 244000106835 Bindesalat Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of wild cabbage antistaling agent, include the raw material of following parts by weight：0.1~0.3 part of 100 parts of water, 0.1~0.75 part of lactein and epiphysin.Present invention also offers a kind of wild cabbage preservation method, including：Impregnated, then dried with wild cabbage antistaling agent after wild cabbage is cut into slices, refrigerated at 2~6 DEG C.The preservation method of the present invention is simple to operate, and easy to use, processing cost is low, and treated fresh-cut wild cabbage still has good Sensory Index after refrigerating 8 days, and microbe colony sum is few.
Description
Technical field
The present invention relates to the storage of fresh-cut wild cabbage and quality control technique field.It is more particularly related to wild cabbage
Antistaling agent and its preservation method.
Background technology
Wild cabbage is widely used in eating raw, is one of main garnishes of all kinds of western fast foods.With carrying for people's level of consumption
The quickening of high and rhythm of life, the consumption demand amount of fresh-cut wild cabbage is also increasing.Fresh-cut wild cabbage refers to fresh romaine lettuce raw material warp
What classification, arrangement, cleaning, peeling, cutting and packaging etc. were handled and be made can directly cook or directly edible fresh wild cabbage system
Product, it is fresh with quality, the characteristics of easy to use and nutrition health.But fresh-cut wild cabbage after cutting when storing, easy hair
Raw brown stain and the amount reproduction for promoting microorganism, cause quality decline or lose commodity value completely.Therefore, more effectively carry
High edible safety, extends the shelf life of fresh-cut wild cabbage, the key problem as fresh-cut wild cabbage industry development.
The content of the invention
It is an object of the present invention to provide a kind of wild cabbage antistaling agent, its is of good preservation effect, and Ingredient Amount is few, easily matches somebody with somebody
System.
It is an object of the present invention to provide a kind of wild cabbage preservation method, its is simple to operate, easy to use, processing cost
It is low, after treated fresh-cut wild cabbage is stored 8 days, remain to keep good sensory effects, and microbial count is few.
In order to realize according to object of the present invention and further advantage there is provided a kind of wild cabbage antistaling agent, including it is following
The raw material of parts by weight：
0.1~0.3 part of 100 parts of water, 0.1~0.75 part of lactein and epiphysin.
Preferably, the parts by weight of described wild cabbage antistaling agent, lactein and epiphysin are respectively 0.2~0.5 part
With 0.2 part.
Preferably, described wild cabbage antistaling agent, in addition to：
0.1~0.75 part of 0.1~0.75 part of calcium chloride and vitamin C.
Preferably, described wild cabbage antistaling agent, calcium chloride and ascorbic parts by weight be respectively 0.2~0.5 part and
0.2~0.5 part.
Present invention also offers a kind of wild cabbage preservation method, including：
Impregnated, then dried with wild cabbage antistaling agent after wild cabbage is cut into slices, refrigerated at 2~6 DEG C.
Preferably, described wild cabbage preservation method, the time of dipping is 2.5~7.5 minutes.
Preferably, described wild cabbage preservation method, the time of dipping is 5 minutes.
Preferably, described wild cabbage preservation method, the temperature of refrigeration is 4 DEG C.
Preferably, described wild cabbage preservation method, wild cabbage is placed in freshness protection package, then refrigerated.
The present invention at least includes following beneficial effect：
Antistaling agent of the present invention reduces the microorganism in fresh-cut wild cabbage, extends its shelf life, lactein that the present invention is used,
Epiphysin and VC belong to natural extract, safe and reliable, without bad residual, the antistaling agent make be simple and convenient to operate it is easy,
With good practicality, environmental protection.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
As shown in table 1, the concentration of each raw material is the bulking value in water to the embodiment and comparative example that the present invention is provided
Concentration.
Table 1
Experiment
The fresh wild cabbage of selection, after with clear water, wild cabbage is cleaned up, after its chopping or block, immersion comparative example 1, contrast
5min is impregnated in example 2, comparative example 3, comparative example 4, comparative example 5, embodiment 1, the antistaling agent of embodiment 2 and embodiment 3.Then,
It is placed in after fresh-cut wild cabbage is drained in freshness protection package, stores and preserve under the conditions of placing 5 ± 1 DEG C.Control group impregnates without antistaling agent, directly
Connect refrigeration.During wild cabbage is stored, periodically inspected by random samples.Institute's sampling observation project includes：Sensory evaluation, microbe colony sum, knot
Fruit is as shown in table 2.
Table 2
According to color and luster (0-10 points, weight 50%), smell (0-10 points, weight 20%), quality (0-10 points, weight 30%)
The different weight score calculations of three aspects go out sense organ value, and optimal organoleptic quality index is 10.Total plate count unit is lgCFU/g.
As can be seen from Table 2, under single factor experiment, compared with the control, different antistaling agents have one to fresh-cut wild cabbage
Fixed fresh-keeping effect, but fresh-keeping effect is had nothing in common with each other.Only lactein or during epiphysin, the outward appearance to fresh-cut wild cabbage is fresh-keeping
Effect is not so good as only vitamin C, but bacteriostasis is stronger.Only calcium chloride when, its fresh-keeping effect to fresh-cut wild cabbage is simultaneously
It is unobvious.When there is calcium chloride and vitamin C at the same time, overall fresh-keeping effect enhancing, but still can not show a candle to that there are four kinds of compositions
Antistaling agent.It can be seen that, the composite preservative of this 4 kinds of component formation becomes apparent to the fresh-keeping effect of fresh-cut wild cabbage.
By embodiments of the invention and the contrast that compares, as the extension microbial count of storage time is into upper
Microbe quantity in the trend of liter, but fresh-cut wild cabbage after being handled using antistaling agent will be far smaller than control group.Control group is stored 5 days
Start the microbial count of control group more than 6.0lg CFU, do not meet food sanitation standard, and the fresh-cut that the antistaling agent of embodiment is handled
Wild cabbage microbe colony sum in 8 days is far smaller than 6.0lg CFU, and sensory evaluation index is high.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the example with description.
Claims (9)
1. a kind of wild cabbage antistaling agent, it is characterised in that include the raw material of following parts by weight：
0.1~0.3 part of 100 parts of water, 0.1~0.75 part of lactein and epiphysin.
2. wild cabbage antistaling agent as claimed in claim 1, it is characterised in that the parts by weight of lactein and epiphysin are respectively
0.2~0.5 part and 0.2 part.
3. wild cabbage antistaling agent as claimed in claim 1, it is characterised in that also include：
0.1~0.75 part of 0.1~0.75 part of calcium chloride and vitamin C.
4. wild cabbage antistaling agent as claimed in claim 2, it is characterised in that calcium chloride and ascorbic parts by weight are respectively
0.2~0.5 part and 0.2~0.5 part.
5. a kind of wild cabbage preservation method, it is characterised in that including：
Impregnated, then dried, at 2~6 DEG C with the wild cabbage antistaling agent as described in claim 1,2,3 or 4 after wild cabbage is cut into slices
Refrigeration.
6. wild cabbage preservation method as claimed in claim 5, it is characterised in that the time of dipping is 2.5~7.5 minutes.
7. wild cabbage preservation method as claimed in claim 6, it is characterised in that the time of dipping is 5 minutes.
8. wild cabbage preservation method as claimed in claim 5, it is characterised in that the temperature of refrigeration is 4 DEG C.
9. wild cabbage preservation method as claimed in claim 5, it is characterised in that wild cabbage is placed in freshness protection package, then refrigerated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710373718.9A CN106993659A (en) | 2017-05-24 | 2017-05-24 | Wild cabbage antistaling agent and its preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710373718.9A CN106993659A (en) | 2017-05-24 | 2017-05-24 | Wild cabbage antistaling agent and its preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106993659A true CN106993659A (en) | 2017-08-01 |
Family
ID=59435908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710373718.9A Pending CN106993659A (en) | 2017-05-24 | 2017-05-24 | Wild cabbage antistaling agent and its preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106993659A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751905A (en) * | 2017-09-01 | 2018-03-06 | 中国农业科学院农产品加工研究所 | The preparation method of low sugar strawberry jam |
| CN110959666A (en) * | 2019-12-19 | 2020-04-07 | 武汉轻工大学 | Method for delaying browning of fresh-cut lotus root slices through melatonin treatment, browning delaying agent and preparation method and application of browning delaying agent |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
| CN102178327A (en) * | 2011-04-13 | 2011-09-14 | 孙涛 | Biological antiseptic antistaling agent based on chitosan oligosaccharide Maillard reaction product |
| CN103875801A (en) * | 2014-03-21 | 2014-06-25 | 西北大学 | Application of melatonin to fruit and vegetable preservation and fruit and vegetable preservation method |
-
2017
- 2017-05-24 CN CN201710373718.9A patent/CN106993659A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
| CN102178327A (en) * | 2011-04-13 | 2011-09-14 | 孙涛 | Biological antiseptic antistaling agent based on chitosan oligosaccharide Maillard reaction product |
| CN103875801A (en) * | 2014-03-21 | 2014-06-25 | 西北大学 | Application of melatonin to fruit and vegetable preservation and fruit and vegetable preservation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751905A (en) * | 2017-09-01 | 2018-03-06 | 中国农业科学院农产品加工研究所 | The preparation method of low sugar strawberry jam |
| CN110959666A (en) * | 2019-12-19 | 2020-04-07 | 武汉轻工大学 | Method for delaying browning of fresh-cut lotus root slices through melatonin treatment, browning delaying agent and preparation method and application of browning delaying agent |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20170801 |