CN108739994A - A kind of fresh-keeping of vegetables method - Google Patents
A kind of fresh-keeping of vegetables method Download PDFInfo
- Publication number
- CN108739994A CN108739994A CN201810590245.2A CN201810590245A CN108739994A CN 108739994 A CN108739994 A CN 108739994A CN 201810590245 A CN201810590245 A CN 201810590245A CN 108739994 A CN108739994 A CN 108739994A
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- CN
- China
- Prior art keywords
- vegetables
- fresh
- keeping
- coating member
- root
- 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.)
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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
- 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
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/157—Inorganic compounds
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- 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)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a kind of fresh-keeping of vegetables method, and when picked vegetable retains the soil of vegetables root, dries in the cool；Spray fresh-keeping liquid to vegetable surface, ventilation dry in the air it is 1-2 hour processed after, be distributed into freshness protection package, and by the root of vegetables exposing freshness protection package 2-5cm；It is passed through nitrogen in freshness protection package, seals；The vegetables cryopreservation of freshness protection package will be packaged with；Vegetables root is wrapped with hydrophilic ventilative coating member, coating member is close in vegetables root；On coating member a water was drenched every 24-36 hours；One time of nutrition liquid was sprayed on coating member per 48-72 hours.The present invention is easy to operate, easy to implement, by Preservation Treatment appropriate, and to the moisturizing of vegetables root and the supply of nutrient solution, the freshness of vegetables is ensure that, since vegetables root remains part soil, it is ensured that its good water absorption, it is adaptable.Meanwhile effective antibacterial processing has been carried out to vegetables, it is not susceptible to go mouldy, maintains the quality of vegetables for a long time.
Description
Technical field
The invention belongs to vegetable fresh-keeping processing technology field, more particularly, to a kind of fresh-keeping of vegetables method.
Background technology
With the raising of consumer demand level, vegetables freshness becomes one of the major product performance of concern.How to adopt
With the mode of low-cost high-efficiency, the maximum freshness of vegetables is kept, moisture absorption and normal metabolic process is kept, subtracts
Few loss, improves condition, is those skilled in the art's technical problem urgently to be resolved hurrily.It is used for fresh-keeping of vegetables skill in the prior art
Art mainly uses preservation by low temperature, low temperature and high relative humidity fresh-keeping and is filled with certain inert gas and preservation by low temperature in the interior of storage vegetables
Three kinds of methods.Preservation by low temperature：After certain time stores, the atrophy, shrivelled due to drying out of fresh-keeping object vegetables affects production
The appearance of product, while mouthfeel being caused to decline；Low temperature and high relative humidity is fresh-keeping：It can ensure that fresh-keeping object dehydration is slow to a certain degree, but
It because fresh-keeping indoor humidity is excessive, is easy to happen and goes mouldy, influence the quality of vegetables.
Invention content
The invention will solve the problems, such as to be intended to overcome the above-mentioned defect deposited in the prior art, propose that a kind of vegetables protect
Fresh method.
What the technical solution of the invention was realized in：
A kind of fresh-keeping of vegetables method, includes the following steps：
Fair weather picked vegetable is selected, retains the soil of vegetables root, dries in the cool；
It is thoroughly mixed, is made with including sucrose ester, malic acid, citric acid, sodium tartrate, sodium sorbate, lactic acid and water
Standby fresh-keeping liquid；
Spray above-mentioned fresh-keeping liquid to vegetable surface, ventilation dry in the air it is 1-2 hours processed after, be distributed into freshness protection package, and by the root of vegetables
Expose freshness protection package 2-5cm；
It is passed through nitrogen in freshness protection package, seals；
The vegetables cryopreservation of freshness protection package will be packaged with；
Vegetables root is wrapped with hydrophilic ventilative coating member, coating member is close in vegetables root；On coating member every
The water of leaching in 24-36 hours；
One time of nutrition liquid was sprayed on coating member per 48-72 hours.
Further, the freshness protection package uses light transmittance for the freshness protection package of 50-70%.
Further, stepIn, in the fresh-keeping storehouse for being 2-5 DEG C by vegetables deposit room temperature.
Further, the fresh-keeping liquid includes 5 parts of sucrose ester, 7 parts of malic acid, 2 parts of citric acid, 6 parts of sodium tartrate, sorb
1.5 parts of sour sodium, 0.5 part of lactic acid, surplus is water.
Further, fresh-keeping liquid is sprayed to vegetable surface, ventilation is dried in the air during system, irradiates vegetables 10-25 minutes with ultraviolet light
It carries out disinfection.
Further, the nutrient solution includes potassium nitrate, potassium dihydrogen phosphate, calcium sulfate and boric acid.
Further, the adding proportion of potassium nitrate in the nutrient solution, potassium dihydrogen phosphate, calcium sulfate and boric acid is 0.2:1：
0.8:1.5。
Further, stepIn, every time to coating member water drenching until coating member starts to drip.
Above-mentioned technical proposal is used, the invention has the beneficial effect that：
The present invention is easy to operate, easy to implement, by Preservation Treatment appropriate, and to the moisturizing of vegetables root and nutrient solution
Supply, ensure that the freshness of vegetables, since vegetables root remains part soil, it is ensured that its good water absorption, it is adaptable.Together
When, effective antibacterial processing has been carried out to vegetables, has been not susceptible to go mouldy, maintains the quality of vegetables for a long time.
Description of the drawings
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technology description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention without having to pay creative labor, may be used also for those of ordinary skill in the art
With obtain other attached drawings according to these attached drawings.
Fig. 1 is the process flow diagram of preservation method in the invention.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation describes, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other without creative efforts
Embodiment shall fall within the protection scope of the present invention.
A kind of fresh-keeping of vegetables method, as shown in Figure 1, including the following steps：Fair weather picked vegetable is selected, vegetables are retained
The soil of root, dries in the cool；
It is thoroughly mixed, is made with including sucrose ester, malic acid, citric acid, sodium tartrate, sodium sorbate, lactic acid and water
Standby fresh-keeping liquid；
Spray above-mentioned fresh-keeping liquid to vegetable surface, ventilation dry in the air it is 1-2 hours processed after, be distributed into freshness protection package, and by the root of vegetables
Expose freshness protection package 2-5cm；
It is passed through nitrogen in freshness protection package, seals；
The vegetables cryopreservation of freshness protection package will be packaged with；In general, in the fresh-keeping storehouse for being 2-5 DEG C by vegetables deposit room temperature.
Vegetables root is wrapped with hydrophilic ventilative coating member, coating member is close in vegetables root；It is every on coating member
A water was drenched every 24-36 hours；Under normal circumstances, every time to coating member water drenching until coating member starts to drip, it is ensured that moisture
Abundance avoids vegetables from yellow leaf, shrivelled occur.
One time of nutrition liquid was sprayed on coating member per 48-72 hours.Nutrient solution is supplied at times, avoids vegetables mistake itself
Degree relies on nutrient solution, also, reduces the continued growth of vegetables.
Above-mentioned freshness protection package uses light transmittance for the freshness protection package of 50-70%.Ensure the certain photosynthesis of vegetables, inhibits its life
Long and excessive consumption nutritional ingredient.
Above-mentioned fresh-keeping liquid includes 5 parts of sucrose ester, 7 parts of malic acid, 2 parts of citric acid, 6 parts of sodium tartrate, sodium sorbate 1.5
Part, 0.5 part of lactic acid, surplus is water.
Fresh-keeping liquid is sprayed to vegetable surface, ventilation is dried in the air during system, is disappeared within 10-25 minutes with ultraviolet light irradiation vegetables
Poison.
Above-mentioned nutrient solution includes potassium nitrate, potassium dihydrogen phosphate, calcium sulfate and boric acid.Preferably, nitric acid in above-mentioned nutrient solution
Potassium, potassium dihydrogen phosphate, calcium sulfate and boric acid adding proportion be 0.2:1：0.8:1.5.
The present invention is easy to operate, easy to implement, by Preservation Treatment appropriate, and moisturizing and nutrition to vegetables root
The supply of liquid ensure that the freshness of vegetables, since vegetables root remains part soil, it is ensured that its good water absorption, adaptability
By force.Meanwhile effective antibacterial processing has been carried out to vegetables, it is not susceptible to go mouldy, maintains the quality of vegetables for a long time.
It is obvious to a person skilled in the art that the invention is not limited to the details of above-mentioned exemplary embodiment, and
And without departing substantially from the spirit or essential attributes of the invention, wound that the present invention can be realized in other specific forms
It makes.
Therefore, in all respects, the present embodiments are to be considered as illustrative and not restrictive, this
The range of innovation and creation is indicated by the appended claims rather than the foregoing description, it is intended that being wanted falling in the equivalent of claim
All changes in the meaning and scope of part are included in the invention.Any reference numeral in claim should not be regarded
To limit the claims involved.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiment being appreciated that.
Claims (8)
1. a kind of fresh-keeping of vegetables method, which is characterized in that include the following steps：
Fair weather picked vegetable is selected, retains the soil of vegetables root, dries in the cool；
It is thoroughly mixed, is prepared with including sucrose ester, malic acid, citric acid, sodium tartrate, sodium sorbate, lactic acid and water
Fresh-keeping liquid；
Spray above-mentioned fresh-keeping liquid to vegetable surface, ventilation dry in the air it is 1-2 hours processed after, be distributed into freshness protection package, and by the root of vegetables
Expose freshness protection package 2-5cm；
It is passed through nitrogen in freshness protection package, seals；
The vegetables cryopreservation of freshness protection package will be packaged with；
Vegetables root is wrapped with hydrophilic ventilative coating member, coating member is close in vegetables root；Every 24- on coating member
The water of leaching in 36 hours；
One time of nutrition liquid was sprayed on coating member per 48-72 hours.
2. a kind of fresh-keeping of vegetables method according to claim 1, it is characterised in that：The freshness protection package use light transmittance for
The freshness protection package of 50-70%.
3. a kind of fresh-keeping of vegetables method according to claim 1, it is characterised in that：StepIn, vegetables are stored in room temperature
For in 2-5 DEG C of fresh-keeping storehouse.
4. a kind of fresh-keeping of vegetables method according to claim 1, it is characterised in that：The fresh-keeping liquid include 5 parts of sucrose ester,
7 parts of malic acid, 2 parts of citric acid, 6 parts of sodium tartrate, 1.5 parts of sodium sorbate, 0.5 part of lactic acid, surplus is water.
5. a kind of fresh-keeping of vegetables method according to claim 1, it is characterised in that：Fresh-keeping liquid is sprayed to vegetable surface, is led to
Wind dries in the air during system, is carried out disinfection within 10-25 minutes with ultraviolet light irradiation vegetables.
6. a kind of fresh-keeping of vegetables method according to claim 1, it is characterised in that：The nutrient solution includes potassium nitrate, phosphorus
Acid dihydride potassium, calcium sulfate and boric acid.
7. a kind of fresh-keeping of vegetables method according to claim 6, it is characterised in that：Potassium nitrate, phosphoric acid in the nutrient solution
The adding proportion of potassium dihydrogen, calcium sulfate and boric acid is 0.2:1：0.8:1.5.
8. a kind of fresh-keeping of vegetables method according to claim 1, it is characterised in that：StepIn, it is drenched every time to coating member
Water is until coating member starts to drip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810590245.2A CN108739994A (en) | 2018-06-08 | 2018-06-08 | A kind of fresh-keeping of vegetables method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810590245.2A CN108739994A (en) | 2018-06-08 | 2018-06-08 | A kind of fresh-keeping of vegetables method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108739994A true CN108739994A (en) | 2018-11-06 |
Family
ID=64000736
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810590245.2A Pending CN108739994A (en) | 2018-06-08 | 2018-06-08 | A kind of fresh-keeping of vegetables method |
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| Country | Link |
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| CN (1) | CN108739994A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269089A (en) * | 2019-06-14 | 2019-09-24 | 中国农业科学院农产品加工研究所 | The vacuum pre-cooling method for storing and refreshing of spinach |
| CN110361368A (en) * | 2019-06-17 | 2019-10-22 | 吉林求是光谱数据科技有限公司 | A method of obtaining green vegetable freshness database |
| CN111053113A (en) * | 2019-12-20 | 2020-04-24 | 射阳县万顺食品有限公司 | Vegetable fresh-keeping packaging method |
| CN112106820A (en) * | 2020-09-07 | 2020-12-22 | 祁东县农业发展有限公司 | Fresh-keeping storage method for day lily |
| KR102239611B1 (en) * | 2020-11-09 | 2021-04-13 | 장동길 | Protecting agent of tangerine |
| CN114467728A (en) * | 2022-01-24 | 2022-05-13 | 李志强 | Water culture preservation method for leaf vegetables |
-
2018
- 2018-06-08 CN CN201810590245.2A patent/CN108739994A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269089A (en) * | 2019-06-14 | 2019-09-24 | 中国农业科学院农产品加工研究所 | The vacuum pre-cooling method for storing and refreshing of spinach |
| CN110361368A (en) * | 2019-06-17 | 2019-10-22 | 吉林求是光谱数据科技有限公司 | A method of obtaining green vegetable freshness database |
| CN111053113A (en) * | 2019-12-20 | 2020-04-24 | 射阳县万顺食品有限公司 | Vegetable fresh-keeping packaging method |
| CN112106820A (en) * | 2020-09-07 | 2020-12-22 | 祁东县农业发展有限公司 | Fresh-keeping storage method for day lily |
| KR102239611B1 (en) * | 2020-11-09 | 2021-04-13 | 장동길 | Protecting agent of tangerine |
| CN114467728A (en) * | 2022-01-24 | 2022-05-13 | 李志强 | Water culture preservation method for leaf vegetables |
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Legal Events
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181106 |