CN107212078A - 朝鲜蓟花蕾的贮藏保鲜方法 - Google Patents
朝鲜蓟花蕾的贮藏保鲜方法 Download PDFInfo
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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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
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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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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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
- A23B7/04—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
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- 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
Abstract
本发明涉及一种朝鲜蓟花蕾的贮藏保鲜方法，包括以下步骤：1、朝鲜蓟采摘后预处理和预冷；2、自发气调贮藏；3、UV‑C处理；4、低温贮藏。其优点在于：本方法成本低、操作方便，使用本方法对朝鲜蓟保存后质量保存较好、保存时间长，保鲜时间达15天以上，适合鲜销和再加工。
Description
技术领域
本发明涉及一种蔬菜的贮藏保鲜方法，特别是涉及一种朝鲜蓟花蕾的贮藏保鲜方法。
背景技术
朝鲜蓟是一种集食、药和观赏于一体的植物，其营养丰富，内含有丰富的多酚类化合物，包括菜蓟素、黄酮类化合物、萜类等，具有保肝护肝、促消化、降血脂等保健功能，是一种天然的保健蔬菜。我国19世纪末从法国引进种植，到目前为止，在我国的种植规模已发展到一定程度，其中以湖南地区为代表，但是朝鲜蓟的相关产品在我国的市场占有率非常低。随着朝鲜蓟产业在我国的逐步发展，使当地消费者开始慢慢熟悉并接受，为了使朝鲜蓟产业在我国能够良好发展，朝鲜蓟加工技术的提高成为重要环节之一，这其中包括朝鲜蓟的贮藏保鲜。
朝鲜蓟可食用部分为花蕾的总苞和花托，在我国主要的采摘期为每年的4到6月份，田间热严重，朝鲜蓟本身特别容易氧化，贮藏期非常短，易失去食用价值、加工价值以及商品价值，国内目前还没有关于朝鲜蓟贮藏保鲜的报道。因此研究朝鲜蓟的贮藏保鲜延长货架期，保持其加工价值，对朝鲜蓟产业的发展都具有重要意义。
发明内容
本发明的目的是提供一种朝鲜蓟花蕾的贮藏保鲜方法，解决目前存在的朝鲜蓟特别容易氧化，贮藏期非常短的问题。
本发明的目的通过以下技术方案实现：
朝鲜蓟花蕾的贮藏保鲜方法，具体步骤如下：
（1）朝鲜蓟采摘后预处理和预冷：预处理是将采摘后的朝鲜蓟放置于阴凉处，通过吹风机处理一段时间，使表面水分蒸发，保持表面干燥，这样可以抑制微生物大量生长，一定程度上也能抑制呼吸强度，并挑选出适熟、无破损以及虫害的朝鲜蓟，于6℃-10℃冷库中预冷至中心温度约为8℃；
（2）自发气调贮藏：选用厚度为0.061mm的LDPE薄膜单个包装朝鲜蓟；
（3）UV-C处理：将包装好的朝鲜蓟置于紫外光线下处理，辐照剂量为4.8 KJ/m2，处理温度控制在6℃-10℃之间；
（4）低温贮藏：将处理好的朝鲜蓟迅速放入1℃（±0.5℃）冷藏库内贮藏。
与现有技术相比，本发明具有如下优点：
本发明的主要特点在于自发气调贮藏结合紫外光照处理保鲜，操作简单易行，成本低。自发气调通过选用适宜的塑料薄膜袋，依靠贮藏产品自身的呼吸作用和薄膜袋微弱的透气性能，使袋内形成高CO2、低O2的环境，从而降低果实呼吸强度，抑制果实生理代谢，延缓果实衰老，结合紫外照射，可以杀虫灭菌，调节成熟度，使朝鲜蓟呼吸率与薄膜的气体渗透比的差异尽可能的减小，从而达到较好的保鲜效果。使用本方法对朝鲜蓟保存后质量保存较好、保存时间长，保鲜时间达15天以上，适合鲜销和再加工。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了，下面结合具体实施方式，对本发明进一步详细说明。应该理解，这些描述只是示例性的，而并非要限制本发明的范围。
实施例1：
（1）朝鲜蓟采摘后预处理和预冷：预处理是将采摘后的朝鲜蓟放置于阴凉处，通过吹风机处理一段时间，使表面水分蒸发，保持表面干燥，这样可以抑制微生物大量生长，一定程度上也能抑制呼吸强度，并挑选出适熟、无破损以及虫害的朝鲜蓟，于6℃-10℃冷库中预冷至中心温度约为8℃；
（2）自发气调贮藏：选用厚度为0.061mm的LDPE薄膜单个包装朝鲜蓟；
（3）UV-C处理：将包装好的朝鲜蓟置于紫外光线下处理，辐照剂量为4.8 KJ/m2，处理温度控制在6℃-10℃之间；
（4）低温贮藏：将处理好的朝鲜蓟迅速放入1℃（±0.5℃）冷藏库内贮藏。
尽管已经详细描述了本发明的实施方式，但是应该理解的是，在不偏离本发明的精神和范围的情况下，可以对本发明的实施方式做出各种改变、替换和变更。
Claims (1)
1.朝鲜蓟花蕾的贮藏保鲜方法，其特征在于，包括以下步骤：
（1）朝鲜蓟采摘后预处理和预冷：预处理是将采摘后的朝鲜蓟放置于阴凉处，通过吹风机处理一段时间，使表面水分蒸发，保持表面干燥，并挑选出适熟、无破损以及虫害的朝鲜蓟，于6℃-10℃冷库中预冷至中心温度约为8℃；
（2）自发气调贮藏：选用厚度为0.061mm的LDPE薄膜单个包装朝鲜蓟；
（3）UV-C处理：将包装好的朝鲜蓟置于紫外光线下处理，辐照剂量为4.8 KJ/m2，处理温度控制在6℃-10℃之间；
（4）低温贮藏：将处理好的朝鲜蓟迅速放入1℃（±0.5℃）冷藏库内贮藏。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999442A (zh) * | 2010-10-11 | 2011-04-06 | 中华全国供销合作总社济南果品研究院 | 一种白灵菇贮藏物流保鲜方法 |
| CN103349061A (zh) * | 2013-07-12 | 2013-10-16 | 天津商业大学 | 一种冰温结合自发气调贮藏保鲜果蔬的方法 |
| CN103392788A (zh) * | 2013-05-06 | 2013-11-20 | 苏州农业职业技术学院 | 一种野生四叶菜的气调保鲜生产工艺 |
| CN103583670A (zh) * | 2013-11-13 | 2014-02-19 | 中国农业科学院农产品加工研究所 | 一种鲜银耳的贮藏保鲜方法 |
-
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- 2017-06-05 CN CN201710412519.4A patent/CN107212078A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999442A (zh) * | 2010-10-11 | 2011-04-06 | 中华全国供销合作总社济南果品研究院 | 一种白灵菇贮藏物流保鲜方法 |
| CN103392788A (zh) * | 2013-05-06 | 2013-11-20 | 苏州农业职业技术学院 | 一种野生四叶菜的气调保鲜生产工艺 |
| CN103349061A (zh) * | 2013-07-12 | 2013-10-16 | 天津商业大学 | 一种冰温结合自发气调贮藏保鲜果蔬的方法 |
| CN103583670A (zh) * | 2013-11-13 | 2014-02-19 | 中国农业科学院农产品加工研究所 | 一种鲜银耳的贮藏保鲜方法 |
Non-Patent Citations (1)
| Title |
|---|
| 周春梅，等: "短波紫外线处理时间对白玉菇自发气调保鲜的影响", 《食品与发酵工业》 * |
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