CN107518067A - The preservation method of fresh-cut horseshoe - Google Patents
The preservation method of fresh-cut horseshoe Download PDFInfo
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- CN107518067A CN107518067A CN201710980484.4A CN201710980484A CN107518067A CN 107518067 A CN107518067 A CN 107518067A CN 201710980484 A CN201710980484 A CN 201710980484A CN 107518067 A CN107518067 A CN 107518067A
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- Prior art keywords
- fresh
- horseshoe
- cut
- preservation
- keeping
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- 238000004321 preservation Methods 0.000 title claims abstract description 32
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 238000004320 controlled atmosphere Methods 0.000 claims abstract description 8
- 230000002269 spontaneous effect Effects 0.000 claims abstract description 8
- 239000003755 preservative agent Substances 0.000 claims abstract description 7
- 230000002335 preservative effect Effects 0.000 claims abstract description 7
- 238000001514 detection method Methods 0.000 claims description 5
- 230000000737 periodic effect Effects 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 5
- 235000013824 polyphenols Nutrition 0.000 abstract description 5
- 235000010413 sodium alginate Nutrition 0.000 abstract description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract description 4
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 abstract description 4
- 239000001632 sodium acetate Substances 0.000 abstract description 4
- 229940005550 sodium alginate Drugs 0.000 abstract description 4
- 239000000661 sodium alginate Substances 0.000 abstract description 4
- 235000017454 sodium diacetate Nutrition 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 2
- 240000001085 Trapa natans Species 0.000 description 2
- 235000014364 Trapa natans Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000009165 saligot Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000287420 Pyrus x nivalis Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 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
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The preservation method of fresh-cut horseshoe of the present invention, fresh horseshoe is cleaned, peeling；The horseshoe cut is impregnated into fresh-keeping liquid；Fresh-keeping liquid is made up of Tea Polyphenols, sodium alginate, sodium Diacetate and water；Taken out from fresh-keeping liquid, normal temperature dries, and is put into plastic pallet and is wrapped up with preservative film；It is put into spontaneous controlled-atmosphere case；Preservation in freezer is put into, the preservation and freshness time of fresh-cut horseshoe can be extended, up to 18 days and the above without taste of going wrong, realizes the long acting fresh-keeping of fresh-cut horseshoe；Compared with only using freezer, the fresh keeping time of more than 10 days can be extended；And its color and luster, brown stain degree, nutritional ingredient are without significant changes；Safe green, meet food safety requirements, it is highly reliable and at low cost.
Description
Technical field
The present invention relates to horseshoe processing technique field, is specifically related to a kind of preservation method of fresh-cut.
Background technology
Horseshoe (Eleacharis dulcis), also known as water chestnut, its mouthfeel sweet tea is crisp, nutritious, containing protein, fat,
Crude fibre, carrotene, vitamin B, vitamin C, iron, calcium and carbohydrate, have stomach invigorating, eliminating the phlegm, it is antipyretic the effect of.Both may be used
With for cooking, starch processed, Chinese medicine can be made again.Just there are the good reputations such as " underground pyrus nivalis ", " south of the River ginseng " from ancient times in China, it is new with its
It is fresh, conveniently, nutrition and it is nuisanceless the features such as, it is deep to be liked by consumers in general.Main plantation area be southern china Pingyue County,
The counties such as Lipu, the Zhong Mountain and Pingnan County, herbaceos perennial, plant in paddy field.Lipu county of hazard prevention green hill town is recognition of state
" township of water chestnut ".With the improvement of people ' s living standards with the quickening of rhythm of life, it is desirable to easily eat nothing
Skin, fresh horseshoe, i.e. " fresh-cut horseshoe " product.But the peeling when edible of fresh horseshoe is very difficult, this is greatly restricted
The consumption of fresh-cut horseshoe, therefore produce fresh-cut horseshoe there is market potential prospect.Fresh-cut horseshoe in peeling, cutting etc. because adding
Tissue damage will be made during work, cause color change, fruit softening, lignifying, it is perishable phenomena such as, be microorganism breeding
Growth provides favourable condition, also increases opportunities for contamination of the microorganism to fruits and vegetables.In addition, the easy brown stain of fresh-cut horseshoe, main
If enzymatic browning, the value and shelf life of fresh-cut horseshoe are greatly influenceed.Therefore, study New Cut Flower Fresh Keeping, improve existing guarantor
Fresh technology, the possibility for seeking laboratory preservation technology industrial applications, all development to the fresh-keeping industry of fresh-cut horseshoe have weight
Want meaning.
The content of the invention
It is an object of the invention to provide a kind of preservation method of fresh-cut horseshoe, and the long-period freshness preserving of fresh-cut horseshoe can be achieved.
To achieve the above object, present invention employs following technical scheme：
The preservation method of the fresh-cut horseshoe of the present invention, comprises the following steps：
1) fresh horseshoe is cleaned, removed the peel；
2) horseshoe cut is impregnated into 2-5min in fresh-keeping liquid；
Treatment fluid includes following component：
3) dried from fresh-keeping middle taking-up, normal temperature, be put into plastic pallet and wrapped up with preservative film；
4) it is put into spontaneous controlled-atmosphere preservation case, specification is long 46.5cm × wide 28.5cm × high 26.5cm, puts 3 layers；
5) preservation in freezer, periodic detection are put into.
Reserve temperature is in 0-10 degree scopes in the freezer.
The preservation method of the fresh-cut horseshoe of the present invention, its advantage are shown：
1) present invention can extend the preservation and freshness time of fresh-cut horseshoe, up to 18 days and the above without taste of going wrong, realize fresh
Cut the long acting fresh-keeping of horseshoe.Compared with only using freezer, the fresh keeping time of more than 10 days can be extended；And its color and luster, brown stain
Degree, nutritional ingredient are without significant changes.
2) the fresh-cut horseshoe brown stain degree of preservation method of the invention storage is low, good quality, can preferably keep fresh-cut horseshoe
Original quality, nutrition and flavor.Fresh-keeping liquid containing components such as Tea Polyphenols, sodium alginates used is a kind of natural constituents, peace
Full green, meets food safety requirements, highly reliable and at low cost.
3) features of the present invention has mainly been combined nontoxic fresh-keeping liquid with preservative film and spontaneous controlled-atmosphere preservation case
Come, fresh-keeping to the progress of fresh-cut horseshoe by comprehensive means, fresh-keeping means are very simple.It so can both realize the length of fresh-cut horseshoe
Phase is fresh-keeping.
Embodiment
Below with reference to embodiment, the present invention is described in detail.But embodiment content is only to this hair
Bright example and explanation, affiliated those skilled in the art do various repair to described specific embodiment
Change or supplement or substituted using similar mode, design without departing from invention or surmount defined in the claims
Scope, protection scope of the present invention all should be belonged to.
Embodiment 1
A kind of preservation method of fresh-cut horseshoe, comprises the following steps：
1) fresh horseshoe is cleaned, removed the peel；
2) horseshoe cut is impregnated into 2min in fresh-keeping liquid；
Treatment fluid includes following component：
Tea Polyphenols 0.4%, sodium alginate 1%, sodium Diacetate 1.2%, water 97.4%；
The preparation method of fresh-keeping liquid liquid is fairly simple, is only simply uniformly mixed；
3) dried from fresh-keeping middle taking-up, normal temperature, be put into plastic pallet and wrapped up with preservative film；
4) it is put into spontaneous controlled-atmosphere preservation case, specification is long 46.5cm × wide 28.5cm × high 26.5cm, puts 3 layers；
5) preservation in freezer, periodic detection are put into.
Embodiment 2
A kind of preservation method of fresh-cut horseshoe, comprises the following steps：
1) fresh horseshoe is cleaned, removed the peel；
2) horseshoe cut is impregnated into 3min in fresh-keeping liquid；
Treatment fluid includes following component：
Tea Polyphenols 0.3%, sodium alginate 1.5%, sodium Diacetate 1%, water 97.2%；
The preparation method of fresh-keeping liquid liquid is fairly simple, is only simply uniformly mixed；
3) dried from fresh-keeping middle taking-up, normal temperature, be put into plastic pallet and wrapped up with preservative film；
4) it is put into spontaneous controlled-atmosphere preservation case, specification is long 46.5cm × wide 28.5cm × high 26.5cm, puts 3 layers；
5) preservation in freezer, periodic detection are put into.
Embodiment 3
A kind of preservation method of fresh-cut horseshoe, comprises the following steps：
1) fresh horseshoe is cleaned, removed the peel；
2) horseshoe cut is impregnated into 5min in fresh-keeping liquid；
Treatment fluid includes following component：
Tea Polyphenols 0.35%, sodium alginate 1.2%, sodium Diacetate 0.9%, water 97.55%；
The preparation method of fresh-keeping liquid liquid is fairly simple, is only simply uniformly mixed；
3) dried from fresh-keeping middle taking-up, normal temperature, be put into plastic pallet and wrapped up with preservative film；
4) it is put into spontaneous controlled-atmosphere preservation case, specification is long 46.5cm × wide 28.5cm × high 26.5cm, puts 3 layers；
5) preservation in freezer, periodic detection are put into.
Above example 1-3 result of the tests：The preservation and freshness time of fresh-cut horseshoe can be extended, up to 18 days and the above without
Go wrong taste, realize the long acting fresh-keeping of fresh-cut horseshoe；With only using freezer it is fresh-keeping compared with, when can extend more than 10 days fresh-keeping
Between；Its color and luster, brown stain degree, nutritional ingredient are without significant changes after testing.
Claims (3)
- A kind of 1. preservation method of fresh-cut horseshoe, it is characterised in that：Comprise the following steps：1) fresh horseshoe is cleaned, removed the peel；2) horseshoe cut is impregnated in fresh-keeping liquid from Preservation Treatment 2-5min；3) dried from fresh-keeping middle taking-up, normal temperature, be put into plastic pallet and wrapped up with preservative film；4) it is put into spontaneous controlled-atmosphere preservation case；5) preservation in freezer, periodic detection are put into；The fresh-keeping liquid includes following component：
- 2. the preservation method of fresh-cut horseshoe according to claim 1, it is characterised in that：The spontaneous controlled-atmosphere preservation case specification For long 46.5cm × wide 28.5cm × high 26.5cm, 3 layers are put.
- 3. the preservation method of fresh-cut horseshoe according to claim 1, it is characterised in that：The reserve temperature of the freezer is in 0- 10 degree Celsius ranges.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710980484.4A CN107518067A (en) | 2017-10-19 | 2017-10-19 | The preservation method of fresh-cut horseshoe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710980484.4A CN107518067A (en) | 2017-10-19 | 2017-10-19 | The preservation method of fresh-cut horseshoe |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107518067A true CN107518067A (en) | 2017-12-29 |
Family
ID=60685461
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710980484.4A Pending CN107518067A (en) | 2017-10-19 | 2017-10-19 | The preservation method of fresh-cut horseshoe |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107518067A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843871A (en) * | 2014-02-21 | 2014-06-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method of peeled water chestnut |
| CN104757102A (en) * | 2015-04-23 | 2015-07-08 | 四川省农业科学院农产品加工研究所 | Fresh-cut processing and fresh-keeping method for Chinese gooseberry fruits |
| CN106234572A (en) * | 2015-06-08 | 2016-12-21 | 湖北师范大学 | A kind of antioxidant extends the method for fresh-cut Corm Eleocharitis shelf life |
| KR101730818B1 (en) * | 2016-08-08 | 2017-05-02 | 농업회사법인 주식회사 푸드팩토리 | Packing method of fresh-cut fruits using mixture gas and micro-perforation film |
-
2017
- 2017-10-19 CN CN201710980484.4A patent/CN107518067A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843871A (en) * | 2014-02-21 | 2014-06-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method of peeled water chestnut |
| CN104757102A (en) * | 2015-04-23 | 2015-07-08 | 四川省农业科学院农产品加工研究所 | Fresh-cut processing and fresh-keeping method for Chinese gooseberry fruits |
| CN106234572A (en) * | 2015-06-08 | 2016-12-21 | 湖北师范大学 | A kind of antioxidant extends the method for fresh-cut Corm Eleocharitis shelf life |
| KR101730818B1 (en) * | 2016-08-08 | 2017-05-02 | 농업회사법인 주식회사 푸드팩토리 | Packing method of fresh-cut fruits using mixture gas and micro-perforation film |
Non-Patent Citations (3)
| Title |
|---|
| 刘钟栋: "《食品添加剂原理及应用技术》", 30 April 2000, 中国轻工业出版社 * |
| 张丽华，等，: "《果蔬干制与鲜切加工》", 31 January 2017, 中原农民出版社 * |
| 彭勇: "壳聚糖复合膜在荸荠上的应用", 《中国优秀博士学位论文全文数据库（电子期刊），工程科技Ⅰ辑》 * |
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Application publication date: 20171229 |