CN107712029A - 一种茼蒿菜的保鲜方法 - Google Patents
一种茼蒿菜的保鲜方法 Download PDFInfo
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- CN107712029A CN107712029A CN201710888712.5A CN201710888712A CN107712029A CN 107712029 A CN107712029 A CN 107712029A CN 201710888712 A CN201710888712 A CN 201710888712A CN 107712029 A CN107712029 A CN 107712029A
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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
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23B7/159—Apparatus for preserving using solids
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及蔬菜保鲜技术领域,具体涉及一种茼蒿菜的保鲜方法,通过以下步骤得以实现:1)杀菌;2)涂柑橘精油/辣椒精油/郁金香精油复合剂;3)高静压处理;4)覆多孔膜;5)涂水杨酸酯类;6)常温保藏;经本发明方法处理后的茼蒿菜,在贮藏期间明显抑制了茼蒿的呼吸强度,显著延缓其贮藏后期矿物质、VC、叶绿素等营养物质的下降,显著抑制贮藏期间乙烯含量的积累;减少了贮藏期间因内部呼吸和表面蒸腾而引起的失重,同时降低了过氧化物酶等活性,有效地减缓茼蒿菜的衰老进程,较好地保持叶菜原有的新鲜度与色泽,食用风味较佳。
Description
技术领域
本发明涉及蔬菜保鲜技术领域,具体涉及一种茼蒿菜的保鲜方法。
背景技术
据中国古药书载:茼蒿性味甘、辛、平,无毒,有"安心气,养脾胃,消痰饮,利肠胃"之功效。茼蒿属于半耐寒性蔬菜,喜欢冷凉湿润的气候条件,并且由于其叶表面积大、含水量高、组织脆嫩等特点,采后水分蒸发快,易受机械损伤,呼吸作用旺盛,产生大量呼吸热,故易发生黄化、萎蔫、腐烂,影响茼蒿菜的营养价值、抗病力及外观品质,进而使得茼蒿菜难于贮藏保鲜,尤其难以在夏季保存,因此难以满足消费对茼蒿菜的品质要求,进而造成农户或超市等的经济损失,所以,研究该类蔬菜的保鲜技术至关重要。
目前,贮藏保鲜技术主要有:1.低温贮藏,其技术难点在于需要根据不同种类的果蔬,准确控制冷库的温度及湿度,仅适用于短时间内的果蔬保鲜;2.冰温保鲜技术,该技术易使得蔬菜营养结构遭受破坏;3.气调保鲜与气调包装技术,该技术的关键在于准确测定各类果蔬的气调参数,并根据气调参数分库存放,因此易受仓容限制,不适于多种果蔬共同保存;4.减压贮藏技术,目前该技术仅有英、美、德、法等一些发达国家研制出具有标志规格的低压集装箱,且成本较高;5.保鲜剂技术,该法主要利用防腐剂熏蒸或浸泡处理,但是防腐剂的留着及安全性,造成了健康安全性的干扰。
如专利号为201410678878.0,公开了一种茼蒿专用的保鲜剂,其原料由茶叶、蜂胶、陈皮、魔芋、连翘、壳聚糖、荷叶、丁基羟基茴香醚、苯甲酸、香草酰胺、迷迭香、鼠尾草、山梨糖醇、麦芽糖醇、木糖醇、芝麻油、米糠油、脑磷脂、聚赖氨酸、肉桂酸、β-环糊精、双乙酸钠、山梨酸、单辛酸甘油酯、富马酸二甲酯组成,其为了降低现有的茼蒿专用的保鲜剂的毒性及附着率。
又如专利号为201510472514.1,公开了一种速冻茼蒿的制备方法,将茼蒿洗净后置于盐水中浸泡,然后利用中药等烫漂,最后进行速冻、真空干燥,并且严格控制速冻温度和真空度等,达到保鲜的目的。
再如专利号为201510172358.7,公开了一种水果蔬菜不脱离栽培基质无添加剂保鲜方法,先对贮藏空间用臭氧消毒,挑选无病虫害、机械损伤植株,摘除枯枝黄叶后,将可移动基质中存活的果蔬植株、食用菌菌丝连同子实体放入冷库保持相对80%~85%的湿度,通过冷藏,气调,补光调节果蔬最佳的感官品质及理化品质。
尽管果蔬的保鲜技术已相对成熟,但是仍存在果蔬遭受机械损伤、成本高、防腐效果不好或有毒等现象,在基于此,本申请人通过对茼蒿菜的营养了解及保鲜技术的了解,旨在提供一种安全、便捷、低成本的茼蒿菜的长期保鲜的方法。
发明内容
为解决上述技术问题,本发明提供了一种茼蒿菜的保鲜方法,以提高其贮藏保鲜期及贮藏特性,使得茼蒿菜实现长期保鲜,尤其在夏日长期保鲜,减少其营养成分流失和改善外观变质情况,以满足消费者要求。
本发明通过以下技术方案得以实现。
一种茼蒿菜的保鲜方法,步骤包括:1)杀菌;2)涂柑橘精油/辣椒精油/郁金香精油复合剂;3)高静压处理;4)覆多孔膜;5)涂水杨酸酯类;6)常温保藏。
所述步骤1)杀菌是在茼蒿菜叶上喷洒中药组分百分比占为0.03-0.7%的中药汤,然后将茼蒿菜叶进行冻干处理。
所述中药汤,其原料按以下重量份组分制成:1-3份莪术、2-6份姜黄、13-17份陈皮、3-9份五倍子。
所述中药汤,其制备方法为:
A1:将莪术置于恒温温度为30-35℃的条件下,采用蒸汽处理或炮制中任一方式处理20-30min;
A2:将姜黄置于恒温温度为38-45℃的条件下,蒸汽处理或炮制中任一方式处理10-15min;
A3:将陈皮置于恒温温度为25-29℃的条件下,蒸汽处理或炮制中任一方式处理5-10min;
A4:将五倍子置于恒温温度为32-36℃的条件下,蒸汽处理或炮制中任一方式处理10-15min;
A5:将蒸汽处理后或炮制后的莪术、姜黄、陈皮、五倍子粉磨后混合,加水搅拌均匀。
优选地,加水后在温度为40-45℃条件下水煮5-10min。
所述中药汤,其制备方法为:
B1:将莪术、姜黄、陈皮、五倍子分别研磨至80-100目后,混合均匀;
B2:将混合后的粉末在温度为30-35℃条件下恒温提取5-8min,再升温至45-50℃条件下微波处理3-5min,再置于温度为33-37℃条件下恒温提取10-15min。
所述步骤2)涂柑橘精油/辣椒精油/郁金香精油复合剂,其用量为茼蒿菜重量0.08-0.13%。
所述步骤2)涂柑橘精油/辣椒精油/郁金香精油复合剂,是先喷涂柑橘精油,然后喷涂辣椒精油,最后喷涂郁金香精油。
所述步骤2)涂柑橘精油/辣椒精油/郁金香精油复合剂,是将柑橘精油、辣椒精油、郁金香精油充分混合后进行喷涂。
所述步骤2)涂柑橘精油/辣椒精油/郁金香精油复合剂,柑橘精油/辣椒精油/郁金香精油的用量比为1:(3-7):(0.8-2.5)
所述步骤3)高静压处理,其条件为:压力强度为23-28MPa,时间为30-90s。
所述步骤4)覆多孔膜,是先覆一层多孔膜,然后撒1-MCP,再覆一层多孔膜,使得1-MCP置于两层多孔膜之间。
所述多孔膜,其孔径为1-2mm,孔密度为380-400个/m2。
所述1-MCP的用量为茼蒿菜重量的0.01-0.05%。
所述5)涂水杨酸酯类,其用量为茼蒿菜重量的0.001-0.01%。
本发明的有益效果在于:
本发明利用中药汤进行杀菌,降低了有害微生物的作用,并且中药汤提取的姜黄素、鞣质还可改善叶菜中叶绿素、矿物质及维生素含量,防止色素、维生素等被氧化,再通过多种精油的作用,改善茼蒿菜的营养吸收能力,保证其在常温贮藏过程中感官品质,同时还起到抑菌的作用;结合高静压处理,使之产生了离子雾和臭氧,有助于抑制植物新陈代谢,降低其呼吸强度;同时,利用臭氧与乙烯、乙醇和乙醛等发生反应等,再结合多孔膜作用,改善了茼蒿菜直接接触环境中氧气、水分等情况,有助于茼蒿菜的保鲜;再结合1-MCP的作用有效防止了乙烯腐化,结合水杨酸酯类对多孔膜的处理,改善了多孔膜的吸光率,进而有助于降低茼蒿的失重率和维生素损失,从而延长了保鲜时间。
另外,本发明利用多孔膜包覆1-MCP,有效阻隔了与茼蒿菜的直接接触,进而提升了茼蒿菜的食用安全性,通过本发明方法处理的茼蒿菜其保鲜时间较传统方法的保鲜时间,延长了约1-1.2倍,尤其适合在夏季保存,并且降低了存放条件,进而节约了成本和降低了经济损失。
综上所述,经本发明方法处理后的茼蒿菜,在贮藏期间明显抑制了茼蒿的呼吸强度,显著延缓其贮藏后期矿物质、VC、叶绿素等营养物质的下降,显著抑制贮藏期间乙烯含量的积累;减少了贮藏期间因内部呼吸和表面蒸腾而引起的失重,同时降低了过氧化物酶等活性,有效地减缓茼蒿菜的衰老进程,较好地保持叶菜原有的新鲜度与色泽,食用风味较佳。
本发明的技术方案对茼蒿菜贮藏效果进行了比较试验,试验结果如下:
1.供试茼蒿菜:从菜农处购得鲜摘的茼蒿菜,选择无腐烂、病虫害以及无明显机械伤的茼蒿菜。
2.试验设计方法:将收购的茼蒿菜均分为4组,每组处理50把茼蒿菜,处理结束后贮藏,贮藏3、7、15、20、30天后取样测定一次,每次每处理随机抽取10把茼蒿菜,每次重复取样三次,试验贮藏期为30天,各处理分别是:
A.空白对照组:用蒸馏水喷洒后置于2-5℃条件下贮藏。
B.中药汤处理组:用本发明所述的中药汤喷洒后置于2-5℃条件下贮藏。
C.静电场处理组:将茼蒿菜置于高压静电场中,压力强度为25MPa,时间为1h后,置于2-5℃条件下贮藏。
D.实施例1组。
3.试验结果
(1)茼蒿菜失重率的变化
贮藏天数 | A组 | B组 | C组 | D组 |
3天 | 2% | 0.9% | 1.5% | 0.4% |
7天 | 7% | 2% | 3.2% | 1.1% |
15天 | 13% | 4.7% | 4.8% | 2.3% |
20天 | 38% | 29% | 26% | 7% |
30天 | 48% | 36% | 33% | 13% |
(2)茼蒿中维生素C含量的变化
贮藏天数 | A组 | B组 | C组 | D组 |
3天 | 19.9mg/100g | 22.0mg/100g | 24.2mg/100g | 26.9mg/100g |
7天 | 4.8mg/100g | 8.6mg/100g | 9.9mg/100g | 20.5mg/100g |
15天 | -- | 2.4mg/100g | 3.9mg/100g | 5.6mg/100g |
20天 | -- | -- | 3.1mg/100g | 5.0mg/100g |
30天 | -- | -- | 2.3mg/100g | 3.7mg/100g |
(3)茼蒿中SOD活性含量变化
(4)茼蒿菜感官变化
具体实施方式
下面进一步描述本发明的技术方案,但要求保护的范围并不局限于所述。
实施例1
一种茼蒿菜的保鲜方法,步骤包括:
1)制备中药汤:按以下重量组分制成:2kg莪术、4kg姜黄、15kg陈皮、5kg五倍子:
A1:将莪术置于恒温温度为35℃的条件下,蒸汽处理处理30min;
A2:将姜黄置于恒温温度为40℃的条件下,蒸汽处理处理15min;
A3:将陈皮置于恒温温度为25℃的条件下,蒸汽处理处理10min;
A4:将五倍子置于恒温温度为35℃的条件下,蒸汽处理处理10min;
A5:将蒸汽处理后的莪术、姜黄、陈皮、五倍子粉磨后混合,加水搅拌均匀;
A6:在温度为40℃条件下水煮10min;
2)杀菌:在茼蒿菜叶上喷洒中药组分百分比占为0.35%的中药汤,然后将茼蒿菜叶进行冻干处理;
3)涂茼蒿菜重量0.1%的柑橘精油/辣椒精油/郁金香精油复合剂:先喷涂柑橘精油,然后喷涂辣椒精油,最后喷涂郁金香精油,其中,柑橘精油/辣椒精油/郁金香精油的用量比为1:5:1.3;
4)在压力强度为25MPa的条件下高静压处理60s;
5)覆多孔膜:是先覆一层多孔膜,然后撒1-MCP,再覆一层多孔膜,使得1-MCP置于两层多孔膜之间,其中,多孔膜孔径为1mm,孔密度为400个/m2,1-MCP的用量为茼蒿菜重量的0.3%;
6)涂茼蒿菜重量0.006%的水杨酸酯类;
7)常温保藏。
实施例2
一种茼蒿菜的保鲜方法,步骤包括:
1)制备中药汤:按以下重量组分制成:2kg莪术、4kg姜黄、13-17kg陈皮、5kg五倍子:
A1:将莪术置于恒温温度为35℃的条件下,炮制处理30min;
A2:将姜黄置于恒温温度为40℃的条件下,炮制处理15min;
A3:将陈皮置于恒温温度为25℃的条件下,炮制处理10min;
A4:将五倍子置于恒温温度为35℃的条件下,炮制处理10min;
A5:将炮制后的莪术、姜黄、陈皮、五倍子粉磨后混合,加水搅拌均匀;
A6:加水后在温度为45℃条件下水煮10min;
2)杀菌:在茼蒿菜叶上喷洒中药组分百分比占为0.07%的中药汤,然后将茼蒿菜叶进行冻干处理;
3)涂茼蒿菜重量0.13%的柑橘精油/辣椒精油/郁金香精油复合剂:先喷涂柑橘精油,然后喷涂辣椒精油,最后喷涂郁金香精油,其中,柑橘精油/辣椒精油/郁金香精油的用量比为1:4:2;
4)在压力强度为23MPa的条件下高静压处理90s;
5)覆多孔膜:是先覆一层多孔膜,然后撒1-MCP,再覆一层多孔膜,使得1-MCP置于两层多孔膜之间,其中,多孔膜孔径为2mm,孔密度为400个/m2,1-MCP的用量为茼蒿菜重量的0.01%;
6)涂茼蒿菜重量0.01%的水杨酸酯类;
7)常温保藏。
实施例3
一种茼蒿菜的保鲜方法,步骤包括:
1)制备中药汤:按以下重量组分制成:1kg莪术、2kg姜黄、13kg陈皮、3kg五倍子:
A1:将莪术置于恒温温度为30℃的条件下,蒸汽处理25min;
A2:将姜黄置于恒温温度为38℃的条件下,炮制处理10min;
A3:将陈皮置于恒温温度为29℃的条件下,炮制处理5min;
A4:将五倍子置于恒温温度为32℃的条件下,蒸汽处理15min;
A5:将蒸汽处理后或炮制后的莪术、姜黄、陈皮、五倍子粉磨后混合,加水搅拌均匀;
2)杀菌:在茼蒿菜叶上喷洒中药组分百分比占为0.03%的中药汤,然后将茼蒿菜叶进行冻干处理;
3)涂茼蒿菜重量0.1%的柑橘精油/辣椒精油/郁金香精油复合剂:先喷涂柑橘精油,然后喷涂辣椒精油,最后喷涂郁金香精油,其中,柑橘精油/辣椒精油/郁金香精油的用量比为1:7:1;
4)在压力强度为28MPa的条件下高静压处理90s;
5)覆多孔膜:是先覆一层多孔膜,然后撒1-MCP,再覆一层多孔膜,使得1-MCP置于两层多孔膜之间,其中,多孔膜孔径为2mm,孔密度为380个/m2,1-MCP的用量为茼蒿菜重量的0.05%;
6)涂茼蒿菜重量0.001%的水杨酸酯类;
7)常温保藏。
实施例4
一种茼蒿菜的保鲜方法,步骤包括:
1)制备中药汤:按以下重量组分制成:1kg莪术、2kg姜黄、13kg陈皮、3kg五倍子:
A1:将莪术置于恒温温度为30℃的条件下,蒸汽处理25min;
A2:将姜黄置于恒温温度为38℃的条件下,炮制处理10min;
A3:将陈皮置于恒温温度为29℃的条件下,炮制处理5min;
A4:将五倍子置于恒温温度为32℃的条件下,蒸汽处理15min;
A5:将蒸汽处理后或炮制后的莪术、姜黄、陈皮、五倍子粉磨后混合,加水搅拌均匀;
2)杀菌:在茼蒿菜叶上喷洒中药组分百分比占为0.03%的中药汤,然后将茼蒿菜叶进行冻干处理;
3)涂茼蒿菜重量0.1%的柑橘精油/辣椒精油/郁金香精油复合剂:将柑橘精油、辣椒精油、郁金香精油充分混合后进行喷涂,其中,柑橘精油/辣椒精油/郁金香精油的用量比为1:7:1;
4)在压力强度为28MPa的条件下高静压处理90s;
5)覆多孔膜:是先覆一层多孔膜,然后撒1-MCP,再覆一层多孔膜,使得1-MCP置于两层多孔膜之间,其中,多孔膜孔径为2mm,孔密度为380个/m2,1-MCP的用量为茼蒿菜重量的0.05%;
6)涂茼蒿菜重量0.001%的水杨酸酯类;
7)常温保藏。
实施例5
一种茼蒿菜的保鲜方法,步骤包括:
1)制备中药汤:按以下重量组分制成:1.3kg莪术、2.5kg姜黄、16.8kg陈皮、8kg五倍子:
A1:将莪术、姜黄、陈皮、五倍子分别研磨至100目后,混合均匀;
A2:将混合后的粉末在温度为35℃条件下恒温提取8min,再升温至45℃条件下微波处理5min,再置于温度为35℃条件下恒温提取10min;
2)杀菌:在茼蒿菜叶上喷洒中药组分百分比占为0.03-0.7%的中药汤,然后将茼蒿菜叶进行冻干处理;
3)涂茼蒿菜重量0.08%的柑橘精油/辣椒精油/郁金香精油复合剂:将柑橘精油、辣椒精油、郁金香精油充分混合后进行喷涂,其中,柑橘精油/辣椒精油/郁金香精油的用量比为1:3:0.8;
4)在压力强度为24MPa的条件下高静压处理75s;
5)覆多孔膜:是先覆一层多孔膜,然后撒1-MCP,再覆一层多孔膜,使得1-MCP置于两层多孔膜之间,其中,多孔膜孔径为2mm,孔密度为400个/m2,1-MCP的用量为茼蒿菜重量的0.02%;
6)涂茼蒿菜重量0.004%的水杨酸酯类;
7)常温保藏。
实施例6
一种茼蒿菜的保鲜方法,步骤包括:
1)制备中药汤:按以下重量组分制成:3kg莪术、6kg姜黄、17kg陈皮、9kg五倍子:
A1:将莪术、姜黄、陈皮、五倍子分别研磨至80目后,混合均匀;
A2:将混合后的粉末在温度为30℃条件下恒温提取5min,再升温至50℃条件下微波处理3min,再置于温度为33℃条件下恒温提取15min;
2)杀菌:在茼蒿菜叶上喷洒中药组分百分比占为0.53%的中药汤,然后将茼蒿菜叶进行冻干处理;
3)涂茼蒿菜重量0.11%的柑橘精油/辣椒精油/郁金香精油复合剂:先喷涂柑橘精油,然后喷涂辣椒精油,最后喷涂郁金香精油,其中,柑橘精油/辣椒精油/郁金香精油的用量比为1:6:2.5;
4)在压力强度为23MPa的条件下高静压处理30s;
5)覆多孔膜:是先覆一层多孔膜,然后撒1-MCP,再覆一层多孔膜,使得1-MCP置于两层多孔膜之间,其中,多孔膜孔径为1mm,孔密度为400个/m2,1-MCP的用量为茼蒿菜重量的0.05%;
6)涂茼蒿菜重量0.01%的水杨酸酯类;
7)常温保藏。
Claims (10)
1.一种茼蒿菜的保鲜方法,其他特征在于:步骤包括:1)杀菌;2)涂柑橘精油/辣椒精油/郁金香精油复合剂;3)高静压处理;4)覆多孔膜;5)涂水杨酸酯类;6)常温保藏。
2.如权利要求1所述的茼蒿菜的保鲜方法,其特征在于:所述步骤1)杀菌是在茼蒿菜叶上喷洒中药组分百分比占为0.03-0.7%的中药汤,然后将茼蒿菜叶进行冻干处理。
3.如权利要求2所述的茼蒿菜的保鲜方法,其特征在于:所述中药汤,其原料按以下重量份组分制成:1-3份莪术、2-6份姜黄、13-17份陈皮、3-9份五倍子。
4.如权利要求1所述的茼蒿菜的保鲜方法,其特征在于:所述步骤2)涂柑橘精油/辣椒精油/郁金香精油复合剂,其用量为茼蒿菜重量0.08-0.13%。
5.如权利要求1或4所述的茼蒿菜的保鲜方法,其特征在于:所述步骤2)涂柑橘精油/辣椒精油/郁金香精油复合剂,柑橘精油/辣椒精油/郁金香精油的用量比为1:(3-7):(0.8-2.5)。
6.如权利要求1所述的茼蒿菜的保鲜方法,其特征在于:所述步骤3)高静压处理,其条件为:压力强度为23-28MPa,时间为30-90s。
7.如权利要求1所述的茼蒿菜的保鲜方法,其特征在于:所述步骤4)覆多孔膜,是先覆一层多孔膜,然后撒1-MCP,再覆一层多孔膜,使得1-MCP置于两层多孔膜之间。
8.如权利要求1或7所述的茼蒿菜的保鲜方法,其特征在于:所述多孔膜,其孔径为1-2mm,孔密度为380-400个/m2。
9.如权利要求7所述的茼蒿菜的保鲜方法,其特征在于:所述1-MCP的用量为茼蒿菜重量的0.01-0.05%。
10.如权利要求1所述的茼蒿菜的保鲜方法,其特征在于:所述5)涂水杨酸酯类,其用量为茼蒿菜重量的0.001-0.01%。
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