CN107183159A - 一种茨菇的保鲜方法 - Google Patents
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- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 5
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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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种茨菇的保鲜方法，属于蔬菜保鲜贮藏技术领域。其特征是包括以下步骤：选形、修整、水洗、调整pH 值、风干、糊化冷风喷雾、真空包装。本发明模拟茨菇的生长环境，将水洗后的茨菇浸泡在pH 值为6.0‑6.2 的柠檬酸稀释液中浸泡20‑25 分钟，同时冷风喷洒质量百分比为：抗坏血酸0.01％ ‑0.012％、麦芽糊精0.012％ ‑0.016％、硫化油酸丁脂0.001％ ‑0.002％、马琳脂肪酸盐0.001％ ‑0.002％、果蜡0.002％ ‑0.006％，其余为水配制而成的保鲜液。按照上述方法对茨菇进行保鲜处理后，常温下(20℃以下) 可保存20 天以上，冷藏状态下(‑3℃ ‑3℃ ) 保存120 天，原料品质无明显变化，颜色、口感如初。
Description
技术领域
本发明涉及一种茨菇的保鲜方法，属于蔬菜保鲜贮藏技术领域。
背景技术
新鲜蔬菜为易腐产品，茨菇属高淀粉类水生蔬菜，由于自身原因，在运输、贮藏过程中存在着保存时间短、易腐烂、变酸、发黑等现象，不但影响产品品质，并有可能造成食物中毒。传统的保鲜方法存在配方单一，保持时间短，口味易改等缺陷。
发明内容
本发明的目的在于克服上述不足，提供一种茨菇的保鲜方法，该方法运用冷风糊化技术，模拟茨菇的生长环境，运用综合配方，使蔬菜进入休眠状态。从而延长蔬菜的保鲜期，再配以低温冷藏，贮藏期突破性的达到了120 天以上。
本发明的目的是这样实现的：
一种茨菇的保鲜方法，其特征是包括以下步骤：
(1) 选形：将采挖的茨菇进行筛选，要求表皮完整，无机械损伤，无虫咬、烂斑、粗 皮、地蛆。
(2) 修整：搓柔去除茨菇表面的浮皮，用刀具切除底部根须。
(3) 水洗：采用深井地下水对修整后的茨菇进行冲洗，去除泥土、杂物。
(4) 调整PH 值：将水洗后的茨菇浸泡在PH 值为6.0-6.2 的柠檬酸稀释液中浸泡20-25 分钟。
(5) 风干：将上述PH 值调整后的茨菇放在半寸眼的尼龙网上铺摊开，用工业风扇进行表皮脱水风干，时间约15-25 分钟，表皮无明显水滴即可。
(6) 糊化冷风喷雾：将风干后的茨菇推入0-3℃的低温操作车间，打开空气泵开关，将空气泵出气段接喷漆喷头，对茨菇进行均匀喷雾，喷出的糊化保鲜液体呈匀雾状，薄薄喷上一层，表面有光泽即可。
(7)包装：将喷雾后的茨菇按要求进行真空包装，真空包装后即可入库或发货。所述的保鲜液质量百分比为：抗坏血酸0.010 ％ -0.012 ％、麦芽糊精 0.012％ -0.016％、硫化油酸丁脂0.001％ -0.002％、马琳脂肪酸盐0.001％ -0.002％、果蜡 0.002％ -0.006％，其余为水配制而成。
茨菇在土壤中生长时土壤的PH 值一般在5.5-6.5 之间。而本发明模拟茨菇的生长环境，将水洗后的茨菇浸泡在PH 值为6.0-6.2 的柠檬酸稀释液中浸泡20-25 分钟，同时冷风喷洒具有防腐、防酸、防褐变的保鲜液。按照上述方法对茨菇类高淀粉蔬菜进行保鲜处理后，常温下(20℃以下) 可保存20 天以上，冷藏状态下(-3℃ -3℃ ) 保存120 天，原料品 质无明显变化，颜色、口感如初。
具体实施方式
下面结合实施例对本发明作进一步说明。
将经过挑选、修整、水洗后的茨菇浸泡在PH 值为6 的柠檬酸稀释液中，浸泡22 分钟后捞出放在半寸眼的尼龙网上铺摊开，用75cm 工业风扇进行表皮脱水风干，时间20 分钟，再将脱水风干后的茨菇投入-2℃的操作间，选用30 型空气泵，将空气泵的进气端插入质量百分比为：抗坏血酸0.005％、麦芽糊精0.015％、硫化油酸丁脂0.001％、马琳脂肪酸盐0.001％、果蜡0.005％，其余为水配制而成的保鲜液中，打开空气泵开关，出气段接喷漆喷头，将喷漆喷头对准茨菇进行均匀喷雾，薄薄喷上一层，表面有光泽即可，将喷雾后的茨菇按客户要求一支10 公斤放入相应的真空袋内进行真空包装，真空包装后入库或发货。
Claims (2)
1.茨菇的保鲜方法，其特征是包括以下步骤：(1) 选形：将采挖的茨菇进行筛选，要求表皮完整，无机械损伤，无虫咬、烂斑、粗皮、地蛆；(2) 修整：搓柔去除茨菇表面的浮皮，用刀具切除底部根须；(3) 水洗：采用深井地下水对修整后的茨菇进行冲洗，去除泥土、杂物；(4) 调整PH 值：将水洗后的茨菇浸泡在PH 值为6.0-6.2 的柠檬酸稀释液中浸泡20-25分钟；(5) 风干：将上述PH 值调整后的茨菇放在半寸眼的尼龙网上铺摊开，用工业风扇进行表皮脱水风干，时间约15-25 分钟，表皮无明显水滴即可；(6) 糊化冷风喷雾：将风干后的茨菇推入0-3℃的低温操作车间，打开空气泵开关，将空气泵出气段接喷漆喷头，对茨菇进行均匀喷雾，喷出的糊化保鲜液体呈匀雾状，薄薄喷上一层，表面有光泽即可；(7) 包装：将喷雾后的茨菇按要求进行真空包装，真空包装后即可入库或发货。
2.根据权利要求1 所述的茨菇的保鲜方法，其特征是所述的保鲜液质量百分比为：抗坏血酸0.01％ -0.012％、麦芽糊精0.012％ -0.016％、硫化油酸丁脂0.001％ -0.002％、马琳脂肪酸盐0.001％ -0.002％、果蜡0.002％ -0.006％，其余为水配制而成。
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