CN107372801A - A kind of preservation method of fresh lotus rhizome - Google Patents
A kind of preservation method of fresh lotus rhizome Download PDFInfo
- Publication number
- CN107372801A CN107372801A CN201710483267.4A CN201710483267A CN107372801A CN 107372801 A CN107372801 A CN 107372801A CN 201710483267 A CN201710483267 A CN 201710483267A CN 107372801 A CN107372801 A CN 107372801A
- Authority
- CN
- China
- Prior art keywords
- lotus rhizome
- fresh lotus
- antistaling agent
- fresh
- preservation method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 59
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 59
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000004321 preservation Methods 0.000 title claims abstract description 14
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 30
- 239000011248 coating agent Substances 0.000 claims abstract description 19
- 238000000576 coating method Methods 0.000 claims abstract description 19
- 238000004381 surface treatment Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 240000004784 Cymbopogon citratus Species 0.000 claims description 15
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 11
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000005452 food preservative Substances 0.000 claims description 5
- 235000019249 food preservative Nutrition 0.000 claims description 5
- 208000022853 pityriasis simplex Diseases 0.000 claims description 5
- 239000010802 sludge Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000010902 straw Substances 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 238000005530 etching Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- -1 dry Substances 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 238000010306 acid treatment Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 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
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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)
- Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of preservation method of fresh lotus rhizome, comprise the following steps：Sorting, cleaning, arrangement, surface treatment, coating antistaling agent, dry, coating, storage.It is fresh-keeping using preservation method of the present invention progress lotus rhizome, its principle active component can be made to be kept approximately constant at least individual month, and any corrupt phenomenon does not occur for its external morphology at least eight moon；State, color retain completely, in addition, carrying out surface acid etching to lotus rhizome before coating-film fresh-keeping of the present invention, the organoleptic quality of lotus rhizome short term storage is improved, meanwhile, the antistaling agent abundant raw material of use, while cost is cheap, almost produced without extra harmful components, it is green safe.
Description
Technical field
The invention belongs to agricultural products fresh-keeping technical field, and in particular to a kind of preservation method of fresh lotus rhizome.
Background technology
Lotus rhizome is the important aquatic vegetable in China, and lotus rhizome has nutrition and health care function concurrently, but easily brown stain and corruption after adopting
It is rotten, directly affect its commodity value.Coating-film fresh-keeping is the effective ways for extending the fruits and vegetables shelf-life, using film forming agent in fruits and vegetables table
Face forms one layer of pellicle, so as to O2, CO2And C2H4With certain selective penetrated property, fruit is inhibited to a certain extent
The respiration of vegetable；Meanwhile the film also has certain water-retaining property, it is possible to reduce the moisture loss of lotus rhizome itself；Pellicle is also
Contact of the lotus rhizome with microorganism can be reduced.There is numerous studies report to the coating fresh-keeping technology of fruits and vegetables both at home and abroad, but applied
Surface treatment before film is but rarely reported, and acid treatment and bactericide processing before film, can play antibacterial and reduction polyphenol oxygen
Change the effect such as enzymatic activity.
The content of the invention
For above-mentioned the deficiencies in the prior art, the technical problem to be solved in the present invention is to provide a kind of fresh-keeping side of fresh lotus rhizome
Method, it is surface-treated before coating problems, improves the organoleptic quality of lotus rhizome short term storage.
The present invention adopts the technical scheme that：
A kind of preservation method of fresh lotus rhizome, comprises the following steps：
（1）Sorting：Select without pityriasis simplex, without the fresh lotus rhizome to go mouldy；
（2）Cleaning, arrange：Clean the sludge and dirt on fresh lotus rhizome surface, excision wound fiber aging part；
（3）Surface treatment：Fresh lotus rhizome is put into concentration to impregnate 8-12min in 0.05-0.07mol/L citric acid solutions, picked up
Naturally dry；
（4）Coating antistaling agent：In fresh lotus rhizome surface uniform coating antistaling agent；
（5）Dry：By antistaling agent naturally dry of the film on fresh lotus rhizome；
（6）Coating：The encasing food preservative film on the fresh lotus rhizome after drying；
（7）Storage：The fresh lotus rhizome of encasing food antistaling agent is housed in the freezer of 1-5 DEG C of temperature, humidity 75%.
Preferably, step（3）Described in citric acid solution concentration be 0.06mol/L.
Preferably, step（4）Described in antistaling agent be bio-preservative.
Preferably, described bio-preservative is formulated by lemon-grass slurries with water, lemon-grass slurries and water
Weight is lemon-grass slurries 10-25 parts, water 60-80 parts.
It is an advantage of the invention that：It is fresh-keeping using preservation method of the present invention progress lotus rhizome, its principle active component can be made to exist
It is kept approximately constant at least individual month, and any corrupt phenomenon does not occur for its external morphology at least eight moon；State, color
Retain completely, in addition, carrying out surface acid etching to lotus rhizome before coating-film fresh-keeping of the present invention, improve the sense organ product of lotus rhizome short term storage
Matter, meanwhile, the antistaling agent abundant raw material of use, while cost is cheap, almost produced without extra harmful components, green
Safety.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of preservation method of fresh lotus rhizome, comprises the following steps：
（1）Sorting：Select without pityriasis simplex, without the fresh lotus rhizome to go mouldy；
（2）Cleaning, arrange：Clean the sludge and dirt on fresh lotus rhizome surface, excision wound fiber aging part；
（3）Surface treatment：Fresh lotus rhizome is put into concentration to impregnate 8min in 0.05mol/L citric acid solutions, nature is picked up and dries in the air
It is dry；
（4）Coating antistaling agent：In fresh lotus rhizome surface uniform coating antistaling agent；
（5）Dry：By antistaling agent naturally dry of the film on fresh lotus rhizome；
（6）Coating：The encasing food preservative film on the fresh lotus rhizome after drying；
（7）Storage：The fresh lotus rhizome of encasing food antistaling agent is housed in the freezer of 1 DEG C of temperature, humidity 75%.
Step（4）Described in antistaling agent be the bio-preservative being formulated by lemon-grass slurries and water, lemongrass straw pulp
The weight of liquid and water is 10 parts of lemon-grass slurries, 60 parts of water.
Embodiment 2
A kind of preservation method of fresh lotus rhizome, comprises the following steps：
（1）Sorting：Select without pityriasis simplex, without the fresh lotus rhizome to go mouldy；
（2）Cleaning, arrange：Clean the sludge and dirt on fresh lotus rhizome surface, excision wound fiber aging part；
（3）Surface treatment：Fresh lotus rhizome is put into concentration to impregnate 10min in 0.06mol/L citric acid solutions, nature is picked up and dries in the air
It is dry；
（4）Coating antistaling agent：In fresh lotus rhizome surface uniform coating antistaling agent；
（5）Dry：By antistaling agent naturally dry of the film on fresh lotus rhizome；
（6）Coating：The encasing food preservative film on the fresh lotus rhizome after drying；
（7）Storage：The fresh lotus rhizome of encasing food antistaling agent is housed in the freezer of 3 DEG C of humidity 75% of temperature.
Step（4）Described in antistaling agent be the bio-preservative being formulated by lemon-grass slurries and water, lemongrass straw pulp
The weight of liquid and water is 17.5 parts of lemon-grass slurries, 70 parts of water.
Embodiment 3
A kind of preservation method of fresh lotus rhizome, comprises the following steps：
（1）Sorting：Select without pityriasis simplex, without the fresh lotus rhizome to go mouldy；
（2）Cleaning, arrange：Clean the sludge and dirt on fresh lotus rhizome surface, excision wound fiber aging part；
（3）Surface treatment：Fresh lotus rhizome is put into concentration to impregnate 12min in 0.07mol/L citric acid solutions, nature is picked up and dries in the air
It is dry；
（4）Coating antistaling agent：In fresh lotus rhizome surface uniform coating antistaling agent；
（5）Dry：By antistaling agent naturally dry of the film on fresh lotus rhizome；
（6）Coating：The encasing food preservative film on the fresh lotus rhizome after drying；
（7）Storage：The fresh lotus rhizome of encasing food antistaling agent is housed in the freezer of 5 DEG C of humidity 75% of temperature.
Step（4）Described in antistaling agent be the bio-preservative being formulated by lemon-grass slurries and water, lemongrass straw pulp
The weight of liquid and water is 25 parts of lemon-grass slurries, 80 parts of water.
Claims (4)
1. a kind of preservation method of fresh lotus rhizome, it is characterised in that comprise the following steps：
（1）Sorting：Select without pityriasis simplex, without the fresh lotus rhizome to go mouldy；
（2）Cleaning, arrange：Clean the sludge and dirt on fresh lotus rhizome surface, excision wound fiber aging part；
（3）Surface treatment：Fresh lotus rhizome is put into concentration to impregnate 8-12min in 0.05-0.07mol/L citric acid solutions, picked up
Naturally dry；
（4）Coating antistaling agent：In fresh lotus rhizome surface uniform coating antistaling agent；
（5）Dry：By antistaling agent naturally dry of the film on fresh lotus rhizome；
（6）Coating：The encasing food preservative film on the fresh lotus rhizome after drying；
（7）Storage：The fresh lotus rhizome of encasing food antistaling agent is housed in the freezer of 1-5 DEG C of temperature, humidity 75%.
2. the preservation method of fresh lotus rhizome according to claim 1, it is characterised in that step（3）Described in citric acid solution
Concentration is 0.06mol/L.
3. the preservation method of fresh lotus rhizome according to claim 1, it is characterised in that step（4）Described in antistaling agent make a living
Thing antistaling agent.
4. the preservation method of fresh lotus rhizome according to claim 3, it is characterised in that described bio-preservative is by lemongrass
What straw pulp liquid was formulated with water, the weight of lemon-grass slurries and water is lemon-grass slurries 10-25 parts, water 60-80 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710483267.4A CN107372801A (en) | 2017-06-23 | 2017-06-23 | A kind of preservation method of fresh lotus rhizome |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710483267.4A CN107372801A (en) | 2017-06-23 | 2017-06-23 | A kind of preservation method of fresh lotus rhizome |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107372801A true CN107372801A (en) | 2017-11-24 |
Family
ID=60333645
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710483267.4A Pending CN107372801A (en) | 2017-06-23 | 2017-06-23 | A kind of preservation method of fresh lotus rhizome |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107372801A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063365A (en) * | 2019-05-27 | 2019-07-30 | 韶关学院 | A kind of processing method controlling the brown stain of fresh-cut taro |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965868A (en) * | 2010-09-08 | 2011-02-09 | 扬州裕源食品有限公司 | Fresh-keeping method of lotus root |
| CN104115922A (en) * | 2014-07-22 | 2014-10-29 | 宝应县神禾食品厂 | Production process of vacuum preserved lotus roots |
| CN105454415A (en) * | 2014-08-27 | 2016-04-06 | 扬州华贵食品有限公司 | Lotus root coating preservation method |
-
2017
- 2017-06-23 CN CN201710483267.4A patent/CN107372801A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965868A (en) * | 2010-09-08 | 2011-02-09 | 扬州裕源食品有限公司 | Fresh-keeping method of lotus root |
| CN104115922A (en) * | 2014-07-22 | 2014-10-29 | 宝应县神禾食品厂 | Production process of vacuum preserved lotus roots |
| CN105454415A (en) * | 2014-08-27 | 2016-04-06 | 扬州华贵食品有限公司 | Lotus root coating preservation method |
Non-Patent Citations (1)
| Title |
|---|
| 纪淑娟，等: ""香茅精油对果蔬采后主要致病真菌的抑菌活性"", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063365A (en) * | 2019-05-27 | 2019-07-30 | 韶关学院 | A kind of processing method controlling the brown stain of fresh-cut taro |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171124 |