CN107307068A - 一种鲜切生菜的保鲜方法 - Google Patents
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Abstract
一种鲜切生菜的保鲜方法，生菜经过挑选整理，酸性电解水清洗，沥干，切段儿，气调包装等处理工艺。经过挑选的生菜迅速放入酸性电解水中浸泡5 min，捞出沥干，将其切成3~5 cm小段装入由聚乙烯醇薄膜构成的真空保鲜袋中，按比例充入CO2（10%）、O2（5%）和N2（85%），将包装好的鲜切生菜于4℃下贮藏保存。本发明可以使鲜切生菜的货架期显著延长，在第15天仍具有良好的外观和可食用价值，具有一定的推广价值。
Description
技术领域
本发明涉及一种蔬菜保鲜方法，特别是一种鲜切生菜气调保鲜方法。
背景技术
生菜又称叶用莴苣，根据叶的形态可分为散叶生菜和结球生菜，是一种营养丰富绿色健康的绿叶蔬菜，由于生菜中富含维生素、碳水化合物和矿物质等营养物质，常作为蔬菜沙拉食用。随着人们生活水平的提高，由于鲜切生菜方便即食、营养丰富而越来越受到人们的欢迎，特别是在生活节奏较快的大城市，鲜切生菜的需求量越来越大。在生产销售过程中切割边缘褐变是鲜切生菜最常见的问题之一，由于机械损伤，导致褐变反应加剧、呼吸作用加强进而加速生菜腐烂变质等一系列不良反应，从而缩短其货架期。因此找到切实可行的加工工艺对维持生菜的感官品质、保证食用安全十分重要。
气调包装是一种通过改变包装袋内的气体组分，能经济高效延长新鲜蔬菜货架期的保鲜技术。通过气调包装可以降低新鲜蔬菜的代谢活性和化学氧化反应速率，延缓成熟和衰老，抑制微生物生长，减缓褐变反应，降低蒸腾速率和呼吸速率，降低乙烯等产物的生物合成，从而使蔬菜初始的新鲜状态得到最大限度的保留。此外，酸性电解水由于其广谱高效、杀菌效果显著、操作简单、安全无害，近几年来也受到了广泛关注，已成为一种应用广泛的新型杀菌剂。有研究表明：与传统杀菌剂次氯酸钠相比，酸性电解水可以更好地杀灭蔬菜表面的病原菌，其中Rahman等通过用酸性电解水、次氯酸钠等清洗剂处理菠菜5min，发现酸性电解水杀菌效果最好，可使大肠杆菌O157：H7和单增李斯特菌分别减少2.3 lg(CFU/g)和2.43 lg(CFU/g)；李华贞等比较了酸性电解水和次氯酸钠对菠菜杀菌效果，研究发现酸性电解水使菠菜表面致病菌下降2.07 lg(CFU/g)，次氯酸钠仅为1.41 lg(CFU/g)。气调包装虽然可以抑制鲜切蔬菜的新陈代谢，延缓衰老，从而延长货架期，但对鲜切生菜表面残留的微生物没有杀灭效果，因此本试验将酸性电解水的杀菌作用与气调包装相结合，拟研究其对鲜切生菜感官品质的影响，以期找到一种更好地维持鲜切生菜的感官品质，抑制微生物生长，延长货架期的保鲜方法。
发明内容
本发明的目的是提供一种鲜切生菜保鲜方法，该方法能显著延长鲜切生菜货架期，并有效延缓其品质变化。
本发明通过以下技术步骤来实现：
（1）挑选大小均一、色泽鲜艳、脆嫩、无腐烂虫害的生菜；
（2）迅速将挑选、整理后的生菜用pH为2.3，有效氯含量（ACC）为60mg/L的酸性电解水中清洗5min；酸性电解水和生菜的质量比为12:1；
（3）清洗过的生菜在温度为15~20℃，通风的环境中沥干15~20 min；
（4）用经酒精消毒的菜刀将整棵生菜切成小段，装入气调保鲜袋；
（5）按比例向气调保鲜袋中充入10%的CO2、5%的O2、85%的N2三种气体；
（6）将包装好的鲜切生菜置于4±1℃冰箱冷藏保存。清洗沥干后的生菜用75%酒精消毒的菜刀将其切成3~5 cm的小段儿。
气调保鲜袋的主要材料为α-生育酚、聚乙烯醇，其质量百分比分别为：聚乙烯醇71.7～90.5%，聚醋酸乙烯-乙烯乳液3.6～4.5%，丙三醇3.2～4.1%，α-生育酚2%~7.5%。
气调保鲜袋内的气体比例与生菜的质量比控制在2:1~3:1，其中气体体积为立方厘米，生菜质量单位为克。
酸性电解水的制备：称取8gNaCl，在酸性电解刚缸中加入2L去离子水，在碱性电解缸中也加入8 gNaCl和2L去离子水，用玻璃棒搅拌，溶解后，同时分别倒入酸性和碱性电解槽中，注意两电解槽中的水尽量保持在同一水平面上，以免压力不一致将薄膜损坏，一般一桶（50L）去离子水可以制25L酸性电解水和25L碱性电解水；制备好的电解水通过pH/ORP测定仪测酸性电解水的pH值，测量结果为：pH为2.3，有效氯（ACC）含量为60mg/L；同时将酸性电解水在避光、阴凉的冷库中保存，以备用。
采摘的生菜需要精心筛选，挑选大小均一，无虫害腐烂，避免因为生菜局部霉烂影响到正常部分的品质恶化，同时也为了保证后续的销售品质。挑选的生菜迅速浸泡在提前准备好的酸性电解水中，按照酸性电解水的质量与生菜质量的之比为12:1，即15L电解水浸泡8~9棵生菜，浸泡5min，这样是为了使酸性电解水的杀菌效果达到最佳，更好地杀灭生菜表面的致病菌，延长货架期；同时要注意酸性电解水不能重复使用，浸泡完一批生菜应及时更换电解水，因为其杀菌有效成分是次氯酸，次氯酸不稳定，见光易分解，若多次使用，则酸性电解水的浓度和杀菌效果会大打折扣。
将浸泡好的生菜取出，放在阴凉通风处晾干，避免由于温度过高，加快生菜的呼吸作用和蒸腾作用，导致叶片失水过多，呈现萎蔫；沥干后的生菜，用75%酒精消过毒的菜刀将生菜切成3~5cm的小段，菜刀一定要经过消毒处理，避免微生物的二次污染。
生菜的真空保鲜袋选择含α-生育酚的聚乙烯醇（PVA）活性包装膜，薄膜主要成分为：α-生育酚、聚乙烯醇、聚醋酸乙烯-乙烯乳液，丙三醇，其质量百分比分别为：聚乙烯醇71.7～90.5%，聚醋酸乙烯-乙烯乳液3.6～4.5%，丙三醇3.2～4.1%，α-生育酚2%~7.5%。该薄膜将抗氧化剂α-生育酚加入到塑料薄膜中，在食品储存过程中能从薄膜内向食品中释放出α-生育酚，能够延长鲜切生菜的货架寿命、改进感官品质、提高食品安全性，从而维持食品质量。通过活性包装技术，可以减少甚至避免食品加工过程中抗氧化剂等防腐剂的直接加入，同时提高了食品贮藏稳定性。
气调保鲜袋内的气体比例与生菜的质量比控制在2:1~3:1，其中气体体积为立方厘米，生菜质量单位为克。混合气体中O2浓度为5~10%，较低浓度的氧气浓度可以抑制鲜切生菜的新陈代谢，延缓褐变速度，延长货架期。将包装好的鲜切生菜放入4℃冰箱中贮藏。
本发明可以有效延长鲜切生菜的货架期，维持其感官品质，提高经济价值，具有较强的商业推广价值。
具体实施方式
为使本发明实现的操作流程与创作特征易于明白了解，以充分公开一种鲜切生菜的保鲜方法，下面结合具体实施例，进一步阐述本发明。
实施例1
挑选大小均一、颜色鲜亮、脆嫩、无腐烂虫害、无机械损伤的生菜，迅速将生菜浸泡在提前准备好的酸性电解水中，酸性电解水和生菜的质量比为12:1；浸泡5min后将生菜捞出，放在阴凉通风的地方沥干，晾干后用75%酒精消毒的菜刀切分成3~5cm的小段。
将鲜切生菜装入20cm×30cm的气调保鲜袋中，包装时的环境温度为24℃，湿度为85%。气调保鲜袋材料为聚乙烯醇活性薄膜，组分比例为聚乙烯醇71.7～90.5%，聚醋酸乙烯-乙烯乳液3.6～4.5%，丙三醇3.2～4.1%，α-生育酚2%~7.5%；气调保鲜袋内的气体比例分别为空气组（CK组）21%O2+1%CO2+78%N2，气调包装组（A组）5%O2+5%CO2+90%N2，气调包装组（B组）5%O2+10%CO2+85%N2，气调包装组（C组）10%O2+5%CO2+85%N2，气调包装组（D组）10%O2+10%CO2+80%N2，气调包装袋内的气体比例与生菜的质量比控制在2:1~3:1，其中气体体积为立方厘米，生菜质量单位为克。包装好的生菜在4℃冰箱冷藏保存。
通过对鲜切生菜的感官品质、菌落总数、叶绿素、色差、维生素C、含水量、可溶性固形物等指标的测定，研究发现酸性电解水联合气体比例为5%O2、10%CO2、85%N2的气调包装可以将鲜切生菜的货架期由6~9天延长到15天，维持良好的感官品质。本发明具有较强的实用性和商业价值。
Claims (4)
1.一种鲜切生菜的保鲜方法，其特征包括以下几个步骤：
（1）挑选大小均一、色泽鲜艳、脆嫩、无腐烂虫害的生菜；
（2）迅速将挑选、整理后的生菜用pH为2.3，有效氯含量（ACC）为60mg/L的酸性电解水中清洗5min；酸性电解水和生菜的质量比为12:1；
（3）清洗过的生菜在温度为15~20℃，通风的环境中沥干15~20 min；
（4）用经酒精消毒的菜刀将整棵生菜切成小段，装入气调保鲜袋；
（5）按比例向气调保鲜袋中充入10%的CO2、5%的O2、85%的N2三种气体；
（6）将包装好的鲜切生菜置于4±1℃冰箱冷藏保存。
2.根据权利要求1所述的一种鲜切生菜的保鲜方法，其特征在于：清洗沥干后的生菜用75%酒精消毒的菜刀将其切成3~5 cm的小段儿。
3.根据权利要求1所述的一种鲜切生菜的保鲜方法，其特征在于气调保鲜袋的主要材料为α-生育酚、聚乙烯醇，其质量百分比分别为：聚乙烯醇71.7～90.5%，聚醋酸乙烯-乙烯乳液3.6～4.5%，丙三醇3.2～4.1%，α-生育酚2%~7.5%。
4.根据权利要求1所述的一种鲜切生菜的保鲜方法，其特征在于气调保鲜袋内的气体比例与生菜的质量比控制在2:1~3:1，其中气体体积为立方厘米，生菜质量单位为克。
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| CN109699734A (zh) * | 2019-03-01 | 2019-05-03 | 江南大学 | 一种复合抑菌延长鲜切生菜货架期的方法 |
| CN113439828A (zh) * | 2021-07-09 | 2021-09-28 | 上海理工大学 | 一种能量预制沙拉及其制作方法 |
| CN116114753A (zh) * | 2021-11-15 | 2023-05-16 | 江苏省农业科学院 | 一种叶菜保鲜方法 |
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