CN107624866A - A kind of preservation method of leek - Google Patents
A kind of preservation method of leek Download PDFInfo
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- CN107624866A CN107624866A CN201710927566.2A CN201710927566A CN107624866A CN 107624866 A CN107624866 A CN 107624866A CN 201710927566 A CN201710927566 A CN 201710927566A CN 107624866 A CN107624866 A CN 107624866A
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Abstract
The invention mainly relates to fruit vegetables storing technical field, discloses a kind of preservation method of leek, including：Cleaning, fresh-keeping, ultraviolet irradiation, storage；Leek can be made to be stored at relatively high temperatures, storage time can be extended and reached 40 days, serviceability rate reaches 91.4%, hence it is evident that saved the storage composition of leek, income is improved 17.3%；Leek after tapping removes impurity, then is placed in low temperature vitamin c solution and is cleaned, and removes agricultural chemicals and the germ of leek remained on surface, keeps the bud green color and luster of leek；Clean backward leek sprinkling antistaling agent; and dried, the temperature of drying is relatively low, avoids leek nutrient loss; antistaling agent contains chitosan, zinc gluconate and Tea Polyphenols; it is safe and non-toxic, protective layer is formed on leek surface, suppresses varied bacteria growing; improve the nutritional ingredient of leek; slow down the respiration of leek, avoid leek from turning to be yellow and wilt, extend the fresh keeping time of leek.
Description
Technical field
The invention mainly relates to fruit vegetables storing technical field, more particularly to a kind of preservation method of leek.
Background technology
Leek is one of common vegetables in China, has special overpowering odor, and leaf, scape and Hua Jun for vegetable consumption, are rich in
Protein, cellulose, vitamin and mineral element, seed etc. can be used as medicine, and have tonifying kidney and strengthening yang, beneficial liver and strengthening stomach, anti-inflammatory analgetic, dissipate
The stasis of blood is invigorated blood circulation, and hidroschesis is astringent or styptic treatment for spontaneous sweating and other effects, and in the traditional Chinese medical science, leek is referred to as " intestinal lavage grass "；But the water content of leek is higher, after adopting easily
Soften, rot, normal temperature can only be stored 1 ~ 2 day, and traditional storage practice of leek is refrigeration at present, but effect is all less managed
Think, can only store 10 days or so, storage time is appreciably shorter, the leek after harvest is caused very big waste.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of preservation method of leek.
A kind of preservation method of leek, comprises the following steps：
（1）Cleaning：Leek after tapping is cleaned, then is placed in the vitamin c solution that mass concentration is 0.03 ~ 0.05%
Cleaned, remove agricultural chemicals and the germ of leek remained on surface, keep the bud green color and luster of leek, leek must be cleaned；
（2）It is fresh-keeping：It is safe and non-toxic to cleaning leek even spraying antistaling agent, protective layer is formed on leek surface, suppresses miscellaneous bacteria life
It is long, improve the nutritional ingredient of leek, slow down the respiration of leek, avoid leek from turning to be yellow and wilt, extend leek it is fresh-keeping when
Between, 5 ~ 7 hours are stood in 2 ~ 4 DEG C, then be placed in baking oven, it is dried to leek water content and reduces 2 ~ 4%, avoids leek nutritional ingredient
It is lost in, obtains fresh-keeping leek；
（3）Ultraviolet irradiation：By fresh-keeping leek ultra violet lamp, irradiate 25 ~ 30 minutes every time, stop 2 ~ 3 hours, reirradiation
8 ~ 10 times, germ is killed, stimulates the Vacuoles Structure of leek cell, suppresses vacuole and shrinks, keeps leek water profit bud green, extends leek
Fresh keeping time, obtain ultraviolet irradiation leek；
（4）Storage：Ultraviolet irradiation leek is placed in freshness protection package, stored in 12 ~ 14 DEG C, hence it is evident that higher than traditional storage temperature
Degree, the energy is saved, save storage in bulk cost, leek must be stored.
The step（1）Vitamin c solution, temperature be 3 ~ 5 DEG C.
The step（2）Antistaling agent, spray amount be leek weight 1.7 ~ 1.9%, by the raw material group of following parts by weight
Into：Chitosan 7 ~ 9, zinc gluconate 2.3 ~ 2.5, Tea Polyphenols 1.2 ~ 1.4, after all raw materials are mixed, adding mass concentration is
1.4 ~ 1.6% acetum, stirs, and it is 0.21 ~ 0.23% to make mass concentration.
The step（2）Baking oven, temperature be 40 ~ 42 DEG C.
The step（3）Ultra violet lamp, wavelength is 320 ~ 360nm.
The storage leek that the preservation method of the leek obtains.
It is an advantage of the invention that：The preservation method of leek provided by the invention, leek can be made to be store at relatively high temperatures
Hide, storage time can be extended and reached 40 days, serviceability rate reaches 91.4%, hence it is evident that save the storage composition of leek, put forward income
It is high by 17.3%；Leek after tapping removes impurity, then is placed in low temperature vitamin c solution and is cleaned, and it is residual to remove leek surface
The agricultural chemicals stayed and germ, keep the bud green color and luster of leek；Backward leek sprinkling antistaling agent is cleaned, and is dried, the temperature of drying
Spend relatively low, avoid leek nutrient loss, antistaling agent contains chitosan, zinc gluconate and Tea Polyphenols, safe and non-toxic, in fragrant-flowered garlic
Dish surface forms protective layer, suppresses varied bacteria growing, improves the nutritional ingredient of leek, slow down the respiration of leek, avoid leek
Jaundice and wilting, extend the fresh keeping time of leek；Uviol lamp intermittent irradiation is carried out to leek after fresh-keeping, kills germ, stimulates fragrant-flowered garlic
The Vacuoles Structure of dish cell, suppress vacuole and shrink, keep leek water profit bud green, extend the fresh keeping time of leek；Ultra violet lamp
Leek is placed in freshness protection package afterwards, is placed under higher temperature and stores, hence it is evident that higher than traditional reserve temperature, saves the energy, saves
Storage in bulk cost.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preservation method of leek, comprises the following steps：
（1）Cleaning：Leek after tapping is cleaned, then is placed in the vitamin c solution that mass concentration is 0.03% and carries out clearly
Wash, temperature is 3 DEG C, removes agricultural chemicals and the germ of leek remained on surface, keeps the bud green color and luster of leek, must clean leek；
（2）It is fresh-keeping：It is safe and non-toxic to cleaning leek even spraying antistaling agent, protective layer is formed on leek surface, suppresses miscellaneous bacteria life
It is long, improve the nutritional ingredient of leek, slow down the respiration of leek, avoid leek from turning to be yellow and wilt, extend leek it is fresh-keeping when
Between, 5 hours are stood in 2 DEG C, then be placed in baking oven, temperature is 40 DEG C, is dried to leek water content and reduces 2%, avoids leek nutrition
Ingredients from lossing, obtain fresh-keeping leek；Described antistaling agent, spray amount is the 1.7% of leek weight, by the raw material group of following parts by weight
Into：Chitosan 7, zinc gluconate 2.3, Tea Polyphenols 1.2, after all raw materials are mixed, add the acetic acid that mass concentration is 1.4%
Solution, stir, it is 0.21% to make mass concentration；
（3）Ultraviolet irradiation：By fresh-keeping leek ultra violet lamp, wavelength is 320 ~ 360nm, every time irradiation 25 minutes, and it is small to stop 2
When, reirradiation 8 times, germ is killed, stimulates the Vacuoles Structure of leek cell, suppressed vacuole and shrink, keep leek water profit bud green,
Extend the fresh keeping time of leek, obtain ultraviolet irradiation leek；
（4）Storage：Ultraviolet irradiation leek is placed in freshness protection package, stored in 12 ~ 14 DEG C, hence it is evident that higher than traditional storage temperature
Degree, the energy is saved, save storage in bulk cost, leek must be stored.
The storage leek that the preservation method of the leek obtains.
Embodiment 2
A kind of preservation method of leek, comprises the following steps：
（1）Cleaning：Leek after tapping is cleaned, then is placed in the vitamin c solution that mass concentration is 0.04% and carries out clearly
Wash, temperature is 4 DEG C, removes agricultural chemicals and the germ of leek remained on surface, keeps the bud green color and luster of leek, must clean leek；
（2）It is fresh-keeping：It is safe and non-toxic to cleaning leek even spraying antistaling agent, protective layer is formed on leek surface, suppresses miscellaneous bacteria life
It is long, improve the nutritional ingredient of leek, slow down the respiration of leek, avoid leek from turning to be yellow and wilt, extend leek it is fresh-keeping when
Between, 6 hours are stood in 3 DEG C, then be placed in baking oven, temperature is 41 DEG C, is dried to leek water content and reduces 3%, avoids leek nutrition
Ingredients from lossing, obtain fresh-keeping leek；Described antistaling agent, spray amount is the 1.8% of leek weight, by the raw material group of following parts by weight
Into：Chitosan 8, zinc gluconate 2.4, Tea Polyphenols 1.3, after all raw materials are mixed, add the acetic acid that mass concentration is 1.5%
Solution, stir, it is 0.22% to make mass concentration；
（3）Ultraviolet irradiation：By fresh-keeping leek ultra violet lamp, wavelength is 320 ~ 360nm, every time irradiation 28 minutes, stops 2.5
Hour, reirradiation 9 times, germ is killed, stimulate the Vacuoles Structure of leek cell, suppressed vacuole and shrink, keep leek water profit fresh
It is green, extend the fresh keeping time of leek, obtain ultraviolet irradiation leek；
（4）Storage：Ultraviolet irradiation leek is placed in freshness protection package, stored in 12 ~ 14 DEG C, hence it is evident that higher than traditional storage temperature
Degree, the energy is saved, save storage in bulk cost, leek must be stored.
The storage leek that the preservation method of the leek obtains.
Embodiment 3
A kind of preservation method of leek, comprises the following steps：
（1）Cleaning：Leek after tapping is cleaned, then is placed in the vitamin c solution that mass concentration is 0.05% and carries out clearly
Wash, temperature is 5 DEG C, removes agricultural chemicals and the germ of leek remained on surface, keeps the bud green color and luster of leek, must clean leek；
（2）It is fresh-keeping：It is safe and non-toxic to cleaning leek even spraying antistaling agent, protective layer is formed on leek surface, suppresses miscellaneous bacteria life
It is long, improve the nutritional ingredient of leek, slow down the respiration of leek, avoid leek from turning to be yellow and wilt, extend leek it is fresh-keeping when
Between, 7 hours are stood in 4 DEG C, then be placed in baking oven, temperature is 42 DEG C, is dried to leek water content and reduces 4%, avoids leek nutrition
Ingredients from lossing, obtain fresh-keeping leek；Described antistaling agent, spray amount is the 1.9% of leek weight, by the raw material group of following parts by weight
Into：Chitosan 9, zinc gluconate 2.5, Tea Polyphenols 1.4, after all raw materials are mixed, add the acetic acid that mass concentration is 1.6%
Solution, stir, it is 0.23% to make mass concentration；
（3）Ultraviolet irradiation：By fresh-keeping leek ultra violet lamp, wavelength is 320 ~ 360nm, every time irradiation 30 minutes, and it is small to stop 3
When, reirradiation 10 times, germ is killed, stimulate the Vacuoles Structure of leek cell, suppressed vacuole and shrink, keep leek water profit fresh
It is green, extend the fresh keeping time of leek, obtain ultraviolet irradiation leek；
（4）Storage：Ultraviolet irradiation leek is placed in freshness protection package, stored in 12 ~ 14 DEG C, hence it is evident that higher than traditional storage temperature
Degree, the energy is saved, save storage in bulk cost, leek must be stored.
The storage leek that the preservation method of the leek obtains.
Comparative example 1
Removal step（1）In vitamin c solution, remaining method, with embodiment 1.
Comparative example 2
Step（1）In temperature be 3 DEG C to be changed to temperature be 25 DEG C, remaining method, with embodiment 1.
Comparative example 3
Removal step（2）In antistaling agent in chitosan, remaining method, with embodiment 1.
Comparative example 4
Removal step（2）In antistaling agent in zinc gluconate, remaining method, with embodiment 1.
Comparative example 5
Removal step（2）In antistaling agent in Tea Polyphenols, remaining method, with embodiment 1.
Comparative example 6
Step（2）In temperature be 40 DEG C to be changed to temperature be 60 DEG C, remaining method, with embodiment 1.
Comparative example 7
Removal step（3）, remaining method, with embodiment 1.
Comparative example 8
The Conventional cryogenic preservation method of existing leek.
The fresh-keeping effect of embodiment and comparative example leek preservation method：
Ripe, complete, fresh leek 120kg is taken respectively, is randomly divided into 12 groups, every group of 10kg, respectively embodiment group, contrast
The leek of example group and blank group, embodiment group and comparative example group carries out fresh-keeping, blank with the method for embodiment and comparative example respectively
Group, without any processing, observes fresh-keeping effect to tap rear room temperature, percentage of water loss, zinc content when detecting fresh-keeping 40 days
And serviceability rate, the fresh-keeping effect of embodiment and comparative example leek preservation method are shown in Table 1.
Table 1：The fresh-keeping effect of embodiment and comparative example leek preservation method
| Project | Percentage of water loss/(%) | Zinc/(mg/100g) | Serviceability rate/(%) |
| Embodiment 1 | 8.2 | 2.14 | 90.6 |
| Embodiment 2 | 7.7 | 2.33 | 91.4 |
| Embodiment 3 | 7.9 | 2.26 | 90.9 |
| Comparative example 1 | 9.4 | 2.35 | 87.4 |
| Comparative example 2 | 10.3 | 2.32 | 88.7 |
| Comparative example 3 | 16.7 | 2.43 | 82.1 |
| Comparative example 4 | 13.2 | 0.39 | 83.8 |
| Comparative example 5 | 14.1 | 2.24 | 82.5 |
| Comparative example 6 | 23.5 | 2.41 | 73.5 |
| Comparative example 7 | 17.3 | 2.36 | 74.7 |
| Comparative example 8 | 26.4 | 0.33 | 2.8 |
| Blank group | — | — | 0 |
Note："-" indicate without.
The result of table 1 shows, the preservation method of leek provided by the invention, after storage 40 days, water loss amount substantially compared with
Comparative example and control group are few, and zinc content significantly improves, and fruit serviceability rate is substantially high compared with comparative example and control group, and color and luster is bud green, mouth
Sensillary base sheet is identical with fresh leek, illustrates the preservation method of leek provided by the invention and has preferable fresh-keeping effect.
Claims (6)
1. a kind of preservation method of leek, it is characterised in that comprise the following steps：
（1）Cleaning：Leek after tapping is cleaned, then is placed in the vitamin c solution that mass concentration is 0.03 ~ 0.05%
Cleaned, leek must be cleaned；
（2）It is fresh-keeping：To cleaning leek even spraying antistaling agent, 5 ~ 7 hours are stood in 2 ~ 4 DEG C, then is placed in baking oven, is dried to fragrant-flowered garlic
Dish water content reduces 2 ~ 4%, obtains fresh-keeping leek；
（3）Ultraviolet irradiation：By fresh-keeping leek ultra violet lamp, irradiate 25 ~ 30 minutes every time, stop 2 ~ 3 hours, reirradiation
8 ~ 10 times, obtain ultraviolet irradiation leek；
（4）Storage：Ultraviolet irradiation leek is placed in freshness protection package, stored in 12 ~ 14 DEG C, leek must be stored.
2. the preservation method of leek according to claim 1, it is characterised in that the step（1）Vitamin c solution, temperature
Spend for 3 ~ 5 DEG C.
3. the preservation method of leek according to claim 1, it is characterised in that the step（2）Antistaling agent, spray amount is
The 1.7 ~ 1.9% of leek weight, it is made up of the raw material of following parts by weight：Chitosan 7 ~ 9, zinc gluconate 2.3 ~ 2.5, Tea Polyphenols
1.2 ~ 1.4, after all raw materials are mixed, the acetum that mass concentration is 1.4 ~ 1.6% is added, stirs, makes mass concentration
For 0.21 ~ 0.23%.
4. the preservation method of leek according to claim 1, it is characterised in that the step（2）Baking oven, temperature be 40 ~
42℃。
5. the preservation method of leek according to claim 1, it is characterised in that the step（3）Ultra violet lamp, wavelength
For 320 ~ 360nm.
6. the storage leek that a kind of preservation method of any one of claim 1 ~ 5 leek obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710927566.2A CN107624866A (en) | 2017-10-09 | 2017-10-09 | A kind of preservation method of leek |
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| CN201710927566.2A CN107624866A (en) | 2017-10-09 | 2017-10-09 | A kind of preservation method of leek |
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| CN107624866A true CN107624866A (en) | 2018-01-26 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205467A (en) * | 2019-07-09 | 2021-01-12 | 北京同得发农产品加工有限公司 | Vegetable pretreatment process |
| CN112914014A (en) * | 2021-03-19 | 2021-06-08 | 成都禾侬商贸有限公司 | Cleaning method of raw meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734281A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of natural plant type fruit and vegetable color-protecting brittleness-keeping preservative |
| CN104642533A (en) * | 2014-06-24 | 2015-05-27 | 何松 | Fruit and vegetable coating preservative and preparation method thereof |
| CN106689342A (en) * | 2016-11-24 | 2017-05-24 | 蚌埠市宗洼草鸡养殖农民专业合作社 | Cucumber storage method |
| CN107136200A (en) * | 2017-06-05 | 2017-09-08 | 广西振合供应链管理有限公司 | Vegetable cold chain logistics preservation method |
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2017
- 2017-10-09 CN CN201710927566.2A patent/CN107624866A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734281A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of natural plant type fruit and vegetable color-protecting brittleness-keeping preservative |
| CN104642533A (en) * | 2014-06-24 | 2015-05-27 | 何松 | Fruit and vegetable coating preservative and preparation method thereof |
| CN106689342A (en) * | 2016-11-24 | 2017-05-24 | 蚌埠市宗洼草鸡养殖农民专业合作社 | Cucumber storage method |
| CN107136200A (en) * | 2017-06-05 | 2017-09-08 | 广西振合供应链管理有限公司 | Vegetable cold chain logistics preservation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205467A (en) * | 2019-07-09 | 2021-01-12 | 北京同得发农产品加工有限公司 | Vegetable pretreatment process |
| CN112914014A (en) * | 2021-03-19 | 2021-06-08 | 成都禾侬商贸有限公司 | Cleaning method of raw meat |
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