CN107624865A - The preservation method of fresh vegetable - Google Patents
The preservation method of fresh vegetable Download PDFInfo
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- CN107624865A CN107624865A CN201710848081.4A CN201710848081A CN107624865A CN 107624865 A CN107624865 A CN 107624865A CN 201710848081 A CN201710848081 A CN 201710848081A CN 107624865 A CN107624865 A CN 107624865A
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Abstract
The present invention proposes a kind of preservation method of fresh vegetable, comprises the following steps：1) fresh vegetable is placed in ozone vegetable washer and cleaned；2) the fresh vegetable Jing Guo ozone clean is placed into progress ultrasonic wave cleaning in pure water；3) the fresh vegetable by ultrasonic wave cleaning is entered and 5~10min is soaked in antistaling agent, packed after dehydration with nano preservative film；Wherein, the antistaling agent is made up of monoglyceride, sucrose ester, nisin, the alcohol extract of anise, the alcohol extract of dark plum, the alcohol extract of purple perilla and water.The nutrition that the preservation method will not be not only destroyed in fresh vegetable, and extend the shelf life of vegetable.
Description
Technical field
A kind of food keeping technology field of the present invention, and in particular to preservation method of fresh vegetable.
Background technology
Why fresh keeping time is short, easily putrid and deteriorated for fresh water fruits and vegetables, and its main cause is：1. the work that accelerates the ripening of ethene
With causing the softening of fruits and vegetables, fade, aging etc., fruits and vegetables precocious can be caused if ethylene contents are too high or even has generation
Rotten threat；2. microbial infection acts on, due to the life of humiture suitably thermophilic psychrotropic bacteria, fungi etc. in fruits and vegetables thesaurus
Long, this also promotes fruits and vegetables largely to go bad, corruption, and most common contaminated bacteria is mould in storing process, and mould is generally with spore
State is swum among air.
Presently commercially available most of vegetable and fruit has residues of pesticides more, and the health to people brings potential danger
Evil.Therefore, the remains of pesticide in fruits and vegetables of how effectively degrading is increasingly becoming the topic of people's care.Currently, most families
All it is to reduce the content of remains of pesticide in fruits and vegetables by simply soaking and rinsing, but the effect so done is limited.Therefore,
Also there are the commodity of some remainss of pesticide on fruits and vegetables of degrading in the market, such as fruits and vegetables cleaning agent and fruits and vegetables detoxification machine.Fruits and vegetables
Cleaning agent generally only has preferable degradation effect to a certain agricultural chemicals, and poor for different types of degradation of pesticide effect, and
And can also have the residue problem of cleaning agent, thus use range is limited.Fruits and vegetables detoxification machine mainly passes through the oxidation of ozone
To reach the purpose of deteriorating pesticide residue, but because the low yield of ozone, oxidability are also relatively weak so as to the drop of agricultural chemicals
Solution effect is poor, and processing time is longer；Moreover, ozone can not only aoxidize the agricultural chemicals remained on fruits and vegetables, can also destroy in fruits and vegetables
Some nutritional ingredients, reduce the edibilities of fruits and vegetables.
The content of the invention
The present invention proposes a kind of preservation method of fresh vegetable, the battalion that the preservation method will not be not only destroyed in fresh vegetable
Support, and extend the shelf life of vegetable.
The technical proposal of the invention is realized in this way：
A kind of preservation method of fresh vegetable, comprises the following steps：
1) fresh vegetable is placed in ozone vegetable washer and cleaned；
2) the fresh vegetable Jing Guo ozone clean is placed into progress ultrasonic wave cleaning in pure water；
3) the fresh vegetable by ultrasonic wave cleaning is entered and 5~10min is soaked in antistaling agent, it is fresh-keeping with nanometer after dehydration
Film is packed；
Wherein, the antistaling agent by monoglyceride, sucrose ester, nisin, the alcohol extract of anise, dark plum alcohol extracting
Thing, the alcohol extract of purple perilla and water composition.
Preferably, the ozone clean time of the step 1) is 20~30min, and ozone concentration is 0.1ppm~0.5ppm.
Preferably, the ultrasonic cleaning condition of the step 2) is：Ultrasound intensity is 40~60W/cm2, frequency 50~
100kHz, ultrasonic time are 10~15min.
Preferably, according to the number of parts by weight, the antistaling agent is by 5~10 parts of monoglycerides, 5~10 parts of sucrose esters, 1~3
Part nisin, 20~30 parts of anistree alcohol extracts, the alcohol extract of 7~12 portions of dark plums, 7~12 parts of purple perillas alcohol extract and
150~200 parts of water compositions.
Beneficial effects of the present invention：
1st, fresh vegetable is first carried out ozone processing and removes remains of pesticide by preservation method of the invention, then ultrasonic with pure water
Cleaning not only can further remove injury of the ozone processing to fresh vegetable nutriment before can also reducing.
2nd, antistaling agent is by monoglyceride, sucrose ester, nisin, the alcohol extract of anise, the alcohol extract of dark plum, purple perilla
Alcohol extract and water composition.The antistaling agent can reduce vegetable moisture transpiration, suppress the respiration of vegetables, reduce the nutrition of vegetables
Digestion and change.Nisin is a kind of nontoxic natural antiseptic agent, color, mouthfeel to food etc. without bad shadow
Ring；Its antibacterial action is the infiltration that cell membrane is caused by the normal function of interference cell film, under nutrient loss and film potential
Drop, so as to cause the death of pathogenic bacteria and spoilage organisms cell.
3rd, supercritical ultrasonics technology removal agriculture is residual, and ultrasonic wave caused cavitation effect in water creates condition for the degraded of agricultural chemicals,
Agricultural chemicals can be degraded by three kinds of combustion decomposition, supercritical water oxidation approach in free-radical oxidation, cavitation bubble.It makees used
Journey is mainly：Ultrasonic wave causes the mechanism of water sport to accelerate to peel off the remains of pesticide of fruit and vegetable surfaces, then passes through ultrasonic wave
Cavitation degraded.It can be seen that the process not only has good degradation effect to all kinds of agricultural chemicals, and fruit will not be destroyed
Nutritional ingredient in vegetable, it is a kind of method of green degrading pesticide.In addition, supersound process can also be removed in running water
Chlorine residue, vegetable and fruit eaten it raw is handled with it, it is possible to reduce the running water for remaining in fruit and vegetable surfaces is dived to human body
Endangering.
Embodiment
Embodiment 1
A kind of preservation method of fresh vegetable, comprises the following steps：
1) fresh vegetable is placed in ozone vegetable washer and cleaned, the ozone clean time is 20min, and ozone concentration is
0.5ppm；
2) the fresh vegetable Jing Guo ozone clean is placed into progress ultrasonic wave cleaning, ultrasound intensity 40W/ in pure water
cm2, frequency 50kHz, ultrasonic time 12min；
3) the fresh vegetable by ultrasonic wave cleaning is entered in antistaling agent and soaks 7min, with nano preservative film bag after dehydration
Dress；
Wherein, the antistaling agent is by 8 parts of monoglycerides, 7 parts of sucrose esters, 2 parts of nisins, 24 parts of anistree alcohol extractings
Thing, the alcohol extract of 10 portions of dark plums, the alcohol extract and 180 parts of water compositions of 10 parts of purple perillas.
Embodiment 2
A kind of preservation method of fresh vegetable, comprises the following steps：
1) fresh vegetable is placed in ozone vegetable washer and cleaned, the ozone clean time is 30min, and ozone concentration is
0.1ppm；
2) the fresh vegetable Jing Guo ozone clean is placed into progress ultrasonic wave cleaning, ultrasound intensity 60W/ in pure water
cm2, frequency 80kHz, ultrasonic time 15min；
3) the fresh vegetable by ultrasonic wave cleaning is entered in antistaling agent and soaks 10min, nano preservative film is used after dehydration
Packaging；
Wherein, the antistaling agent is by 5 parts of monoglycerides, 10 parts of sucrose esters, 1 part of nisin, 20 parts of anistree alcohol extractings
Thing, the alcohol extract of 7 portions of dark plums, the alcohol extract and 200 parts of water compositions of 12 parts of purple perillas.
Embodiment 3
A kind of preservation method of fresh vegetable, comprises the following steps：
1) fresh vegetable is placed in ozone vegetable washer and cleaned, the ozone clean time is 26min, and ozone concentration is
0.3ppm；
2) the fresh vegetable Jing Guo ozone clean is placed into progress ultrasonic wave cleaning, ultrasound intensity 50W/ in pure water
cm2, frequency 100kHz, ultrasonic time 10min；
3) the fresh vegetable by ultrasonic wave cleaning is entered in antistaling agent and soaks 5min, with nano preservative film bag after dehydration
Dress；
Wherein, the antistaling agent is by 10 parts of monoglycerides, 5 parts of sucrose esters, 3 parts of nisins, 30 parts of anistree alcohol extractings
Thing, the alcohol extract of 12 portions of dark plums, the alcohol extract and 200 parts of water compositions of 7 parts of purple perillas.
Embodiment 4
A kind of preservation method of fresh vegetable, comprises the following steps：
1) fresh vegetable is placed in ozone vegetable washer and cleaned, the ozone clean time is 25min, and ozone concentration is
0.4ppm；
2) the fresh vegetable Jing Guo ozone clean is placed into progress ultrasonic wave cleaning, ultrasound intensity 80W/ in pure water
cm2, frequency 70kHz, ultrasonic time 10min；
3) the fresh vegetable by ultrasonic wave cleaning is entered in antistaling agent and soaks 10min, nano preservative film is used after dehydration
Packaging；
Wherein, the antistaling agent is by 8 parts of monoglycerides, 10 parts of sucrose esters, 2 parts of nisins, 23 parts of anistree alcohol extractings
Thing, the alcohol extract of 7 portions of dark plums, the alcohol extract and 150 parts of water compositions of 7 parts of purple perillas.
Test example
Using the preservation method of the present invention, physical and chemical index, organoleptic indicator's analysis are carried out with iblet to the pinenut after fresh-keeping,
As a result show, the spoiled by rancid oil or fat of pinenut storage period is significantly suppressed, and the growth and breeding of microorganism is significantly suppressed, and can be extended
Shelf life 10~12 days.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (4)
1. a kind of preservation method of fresh vegetable, it is characterised in that comprise the following steps：
1) fresh vegetable is placed in ozone vegetable washer and cleaned；
2) the fresh vegetable Jing Guo ozone clean is placed into progress ultrasonic wave cleaning in pure water；
3) the fresh vegetable by ultrasonic wave cleaning is entered and 5~10min is soaked in antistaling agent, with nano preservative film bag after dehydration
Dress；
Wherein, the antistaling agent is by monoglyceride, sucrose ester, nisin, the alcohol extract of anise, the alcohol extract of dark plum, purple
Alcohol extract and the water composition of Soviet Union.
2. the preservation method of fresh vegetable according to claim 1, it is characterised in that during the ozone clean of the step 1)
Between be 20~30min, ozone concentration is 0.1ppm~0.5ppm.
3. the preservation method of fresh vegetable according to claim 1, it is characterised in that the ultrasonic cleaning bar of the step 2)
Part is：Ultrasound intensity is 40~60W/cm2, 50~100kHz of frequency, ultrasonic time is 10~15min.
4. the preservation method of fresh vegetable according to claim 1, it is characterised in that according to the number of parts by weight, described
Antistaling agent is by 5~10 parts of monoglycerides, 5~10 parts of sucrose esters, 1~3 part of nisin, 20~30 parts of anistree alcohol extracts, 7
The alcohol extract of~12 portions of dark plums, the alcohol extract of 7~12 parts of purple perillas and 150~200 parts of water compositions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710848081.4A CN107624865A (en) | 2017-09-19 | 2017-09-19 | The preservation method of fresh vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710848081.4A CN107624865A (en) | 2017-09-19 | 2017-09-19 | The preservation method of fresh vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107624865A true CN107624865A (en) | 2018-01-26 |
Family
ID=61102958
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710848081.4A Pending CN107624865A (en) | 2017-09-19 | 2017-09-19 | The preservation method of fresh vegetable |
Country Status (1)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000116317A (en) * | 1998-10-09 | 2000-04-25 | Aoi Reito Kogyo Kk | Freezing leaf vegetable and pickle comprising frozen leaf vegetable obtained by the freezing |
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN103181735A (en) * | 2013-03-20 | 2013-07-03 | 李�杰 | Method and device for removing pesticides from fruits and vegetables |
| CN104082832A (en) * | 2014-06-06 | 2014-10-08 | 北京市农林科学院 | Fresh-keeping method of semi-processed fresh dishes |
-
2017
- 2017-09-19 CN CN201710848081.4A patent/CN107624865A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000116317A (en) * | 1998-10-09 | 2000-04-25 | Aoi Reito Kogyo Kk | Freezing leaf vegetable and pickle comprising frozen leaf vegetable obtained by the freezing |
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
| CN103181735A (en) * | 2013-03-20 | 2013-07-03 | 李�杰 | Method and device for removing pesticides from fruits and vegetables |
| CN104082832A (en) * | 2014-06-06 | 2014-10-08 | 北京市农林科学院 | Fresh-keeping method of semi-processed fresh dishes |
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Application publication date: 20180126 |