CN108812875A - A kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E - Google Patents
A kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E Download PDFInfo
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- CN108812875A CN108812875A CN201810475530.XA CN201810475530A CN108812875A CN 108812875 A CN108812875 A CN 108812875A CN 201810475530 A CN201810475530 A CN 201810475530A CN 108812875 A CN108812875 A CN 108812875A
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 78
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 78
- 240000002234 Allium sativum Species 0.000 title claims abstract description 72
- 235000004611 garlic Nutrition 0.000 title claims abstract description 72
- 238000000034 method Methods 0.000 title claims abstract description 23
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 20
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 47
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000002131 composite material Substances 0.000 claims abstract description 21
- 239000003755 preservative agent Substances 0.000 claims abstract description 20
- 230000002335 preservative effect Effects 0.000 claims abstract description 20
- 239000000287 crude extract Substances 0.000 claims abstract description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 9
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 9
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 7
- 239000000467 phytic acid Substances 0.000 claims abstract description 7
- 229940068041 phytic acid Drugs 0.000 claims abstract description 7
- 238000002525 ultrasonication Methods 0.000 claims abstract description 7
- 235000013878 L-cysteine Nutrition 0.000 claims abstract description 6
- 239000004201 L-cysteine Substances 0.000 claims abstract description 6
- 229960002433 cysteine Drugs 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- 244000000626 Daucus carota Species 0.000 claims description 13
- 235000002767 Daucus carota Nutrition 0.000 claims description 13
- 235000019441 ethanol Nutrition 0.000 claims description 11
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 claims description 6
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 claims description 6
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 claims description 6
- 235000015295 alliin Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 3
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000035784 germination Effects 0.000 claims description 3
- 229920001684 low density polyethylene Polymers 0.000 claims description 3
- 239000004702 low-density polyethylene Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 229910021529 ammonia Inorganic materials 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 8
- 239000003795 chemical substances by application Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- 230000004103 aerobic respiration Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 239000002699 waste material 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of methods of the fresh-keeping fresh-cut lotus root piece of garlic P.E, include the following steps：（1）The preparation of garlic crude extract,（2）The preparation of composite preservative：It weighs garlic crude extract to be dissolved in the water, phytic acid, ascorbic acid and L-cysteine is sequentially added after being completely dissolved, is stirred evenly, and with citric acid tune pH value to 4.4~5.4, it is mixed later with ultrasonication, it is spare to be cooled to room temperature, and garlic P.E composite preservative is made；（3）The selection of lotus rhizome raw material,（4）It cleans, peel,（5）Color protection is sliced,（6）Blanching, it is cooling,（7）Sterilization,（8）Preservation Treatment,（9）Protect it is crisp,（10）Vacuum packaging, refrigeration.The problems such as this method is using garlic P.E production composite preservative as the antistaling agent of fresh-cut lotus root piece, and of good preservation effect, freshness date can reach 5 months or more, and the brown stain, hardness when solving the storage of fresh lotus rhizome reduce and weight declines.
Description
Technical field
The present invention relates to a kind of method of fresh-keeping lotus rhizome, it is especially a kind of using plurality of reagents production composite preservative into
The method of the fresh-keeping fresh-cut lotus root piece of the garlic P.E of row Preservation Treatment.
Background technique
Lotus rhizome has a plantation in China's most area, fresh lotus rhizome contain more peroxidase, phenolic compound,
VC、VE, potassium, calcium and various trace elements.Cholesterol-free in lotus root, the diet rich in being beneficial to human consumption is fine
Dimension.But since their shelf-life is shorter, it is easy to happen brown stain waste after harvesting, causes damages to economy；And its
Processing technology is relatively simple, constrains its surcharge.So we need to study novel effective antistaling agent to extend it
Shelf-life, only solve the problems, such as shelf-life and conventional machining process, can just make food to development in pluralism, and can produce
Raw economic results in society, have practical significance.
Summary of the invention
The technical problem to be solved by the present invention is to：A kind of method of fresh-keeping fresh-cut lotus root piece of garlic P.E, the party are provided
Method is using garlic P.E production composite preservative as the antistaling agent of fresh-cut lotus root piece, and of good preservation effect, freshness date can reach
By 5 months or more, solves the problems such as brown stain, hardness reduction and microorganism increase when the storage of fresh lotus rhizome.
Solve above-mentioned technical problem technical solution be：A kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E, including
Following steps：
(1) the preparation of garlic crude extract：Fresh garlic is weighed, remove the peel and is crushed, the garlic ammonia of garlic itself is utilized at 38~42 DEG C
Sour enzyme digests 25~35 min of alliin, then by second based on 1g garlic addition 5~20mL mass fraction, 70~80% ethanol solution
Alcoholic solution is added in garlic, is put into thermostat water bath after extracting 2.8~3.2h at a temperature of 33~38 DEG C, vacuum again after filtering
It filters, recycles ethyl alcohol in filtrate, obtain garlic crude extract；
(2) the preparation of composite preservative：It is that it is molten to weigh garlic crude extract based on 1~5: 100 by the mass ratio of garlic crude extract and water
In Xie Yushui, phytic acid, ascorbic acid and L-cysteine are sequentially added after being completely dissolved, garlic crude extract and ascorbic acid are planted
Acid and the mass ratio of L-cysteine are：（3~5）:（3~5）:（0.1~0.2）:（1~2）, stir evenly, and use citric acid
It adjusts pH value to 4.4~5.4, is mixed later with ultrasonication, it is spare to be cooled to room temperature, and garlic P.E composite fresh-keeping is made
Agent；
(3) lotus rhizome raw material selects：Select fresh lotus rhizome；
(4) clean, peel：By lotus root washing it is clean after peel, and put into clean water immediately, to avoid brown stain；
(5) color protection is sliced：Lotus rhizome after peeling is cleaned up is sliced, and slice thickness is 2 ~ 4mm, and flowing is used after slice certainly
Water is rinsed, and prevents lotus rhizome from changing colour；
(6) blanching, it is cooling：By 5 ~ 10 s of blanching in the carrot piece investment boiling water after peeling rinsed clean, lotus rhizome is quickly pulled out later
It is to cool down in time in 0.1%~0.2% citric acid solution that piece, which puts into 0-5 DEG C of mass concentration,；
(7) protect crisp：Carrot piece continues with mass concentration to be 0.5%~0.8%CaCl2Solution, which impregnates 10~20 minutes, prevents lotus rhizome short
Softening, taking-up drain in time；
(8) sterilize：By protect it is crisp after lotus root piece be put into concentration be 100~150mg/L ClO 2 solution in disinfection and sterilization, impregnate 10
It is taken out after~20min, extra ClO is then washed off with clear water2, taking-up drains；
(9) Preservation Treatment：(8) carrot piece that step is drained is immersed in 10 in (2) garlic P.E composite preservative that step is prepared
~after twenty minutes take out drain；
(10) it is vacuum-packed, refrigerates：Vacuum packaging, refrigerates under the conditions of being subsequently placed in 2~5 DEG C.
Step (3) described in lotus rhizome be select size it is uniform, it is high-quality, without rotting and unearthed on the same day new without mildew
Fresh lotus rhizome.
(1) the garlic is to choose fresh garlic to step, i.e., without germination and rotten garlic；Step (3) described in
Lotus rhizome is to choose fresh lotus rhizome, that is, the lotus rhizome being unearthed in 2 days.
Step (10) in vacuum-packed packaging bag select LDPE bags.
The time of step (2) ultrasonication is 5~10 min, and ultrasonic power is 70~100W.
(1) ethyl alcohol is recycled using Rotary Evaporators to step in filtrate.
Due to using above-mentioned processing step, the method for the fresh-keeping fresh-cut lotus root piece of garlic P.E of the present invention a kind of with
Lower beneficial effect：
1. the present invention using garlic P.E production composite preservative be used for fresh-cut lotus root piece Preservation Treatment, the formula it is compound
The problems such as brown stain, hardness when antistaling agent can solve the storage of fresh-cut lotus root piece to a certain extent reduce and weight declines, energy
Nutritive value of the lotus rhizome in storage is enough kept, the easy brown stain of lotus rhizome, not storage tolerance and transport is solved and influences its sale and go out
The problem of mouth, to effectively improve the utility value of lotus rhizome.
2. of good preservation effect：The present invention has selected optimal process conditions, can reach preferable fresh-keeping effect.Experiment card
It is real, it can effectively inhibit the brown stain degree and polyphenol oxidase activity of lotus rhizome, be handled in entire storage period through composite preservative
The weight-loss ratio of lotus rhizome afterwards is constantly in compared with low state.Simultaneously, it is possible to reduce the aerobic respiration of lotus rhizome keeps lotus rhizome original
Storage flavor, store lotus rhizome can 5 months or so, fresh-keeping effect is good, this is a kind of effective and applicable fruit and vegetable fresh-keeping agent,
This is to the production and processing of lotus rhizome and fresh-keeping has reference value.
3. process of the present invention is simple, at low cost.
In the following, in conjunction with the embodiments to a kind of technical characteristic of the method for the fresh-keeping fresh-cut lotus root piece of garlic P.E of the present invention
It is further described.
Specific embodiment
Embodiment 1：A kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E, includes the following steps：
（1）The preparation of garlic crude extract：Fresh garlic is weighed, remove the peel and is crushed, the alliin of garlic itself is utilized at 40 DEG C
Enzyme digests alliin 30min, and the ethanol solution of 15mL70~80% then is added by 1g garlic（Mass fraction）It counts 70~80% second
Alcoholic solution is added in garlic, is put into thermostat water bath after extracting 3h at a temperature of 36 DEG C, is filtered by vacuum again after filtering, recycling filter
Ethyl alcohol in liquid obtains garlic crude extract, and it is spare to be protected from light storage.
（2）The preparation of composite preservative：It weighs 3g garlic crude extract to be dissolved in 100mL water, successively add after being completely dissolved
Enter phytic acid, ascorbic acid and L-cysteine, garlic crude extract and the mass ratio of ascorbic acid, phytic acid and L-cysteine are：
3.5: 3: 0.15: 1.5, it stirs evenly, and with citric acid tune pH value to 4.7, mixed later with ultrasonication, be cooled to room temperature
It is spare, garlic P.E composite preservative is made.
（3）The selection of lotus rhizome raw material：Selection selection is high-quality, nothing is rotted and the lotus rhizome fresh without mildew.
（4）It cleans, peel：The silt for gently washing surface in flowing water with hand will be put by the lotus rhizome selected, it cannot
With washing by rubbing with the hands energetically.Lotus rhizome after cleaning cuts rhizoma nelumbinis with stainless steel knife first, then prunes lotus root skin with stainless steel paring knife.It peels
It is clean, thorough, smooth, but cannot excessively injure lotus root meat.Wash out skin slag in time with water later, and investment is clean originally immediately
In water, the contact with air is reduced to avoid brown stain.
（5）It is sliced color protection：Lotus root section after peeling is cleaned up is sliced with stainless steel knife, slice thickness 3mm.
It to be rinsed in time and sufficiently with the tap water of flowing after slice, it is therefore an objective to prevent lotus rhizome from changing colour rapidly.
（6）Blanching, it is cooling：10 s of blanching in the carrot piece investment boiling water after rinsed clean is sliced will be removed the peel, later quickly
It pulls carrot piece out and puts into 0-5 DEG C of mass concentration to cool down in time in 0.1% citric acid solution.
（7）It protects crisp：Carrot piece continues the CaCl with mass concentration 0.5%2Solution, which impregnates 10 minutes, prevents the lotus rhizome short time
Interior softening, taking-up drain；
（8）Sterilization：By protect it is crisp after lotus root piece be put into disinfection and sterilization in 100 mg/L ClO 2 solutions, taken after impregnating 15 min
Out.Then extra ClO is washed off with clear water2, taking-up drains；
（9）Preservation Treatment：By step（8）The carrot piece drained is immersed in step（2）In the composite preservative of preparation after 15 minutes
Taking-up drains；
（10）Vacuum packaging, refrigeration：Vacuum packaging, refrigerates under the conditions of being subsequently placed in 2~5 DEG C.
Embodiment 2：A kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E, includes the following steps：
（1）The preparation of garlic crude extract：Fresh garlic is weighed, remove the peel and is crushed, the alliin of garlic itself is utilized at 38 DEG C
Enzyme digests alliin 25min, and the ethanol solution of 20mL70~80% then is added by 1g garlic（Mass fraction）It counts 70~80% second
Alcoholic solution is added in garlic, is put into thermostat water bath after extracting 3.2h at a temperature of 37 DEG C, is filtered by vacuum again after filtering, recycles
Ethyl alcohol in filtrate obtains garlic crude extract, and it is spare to be protected from light storage.
（2）The preparation of composite preservative：It weighs 4g garlic crude extract to be dissolved in 100mL water, successively add after being completely dissolved
Enter phytic acid, ascorbic acid and L-cysteine, garlic crude extract and the mass ratio of ascorbic acid, phytic acid and L-cysteine are：4
: 4: 0.1: 1, it stirs evenly, and with citric acid tune pH value to 5.0, mixed later with ultrasonication, it is spare to be cooled to room temperature,
Garlic P.E composite preservative is made.
Other steps（3）,（4）,（5）,（6）,（7）,（8）,（9）,（10）It is same as Example 1.
In various embodiments of the present invention, step（1）The garlic is to choose fresh garlic, i.e., without germination and rots big
Garlic；Step（3）Described in lotus rhizome be to select uniform, high-quality, without rotting and without mildew the fresh lotus unearthed on the same day of size
Lotus root, the lotus rhizome being preferably unearthed in 2 days.Step（10）In vacuum-packed packaging bag select LDPE bags.Step（3）Ultrasonication
Time be 5~10 min, ultrasonic power is 70~100W.Step（1）Ethyl alcohol is returned using Rotary Evaporators in filtrate
It receives.
It does not provide in dip operation of the present invention and specifically matches, be can be completely soaked to be impregnated with soak
Subject to object.
After harvesting lotus root, vital movement is still being carried out.Due to the transpiration and respiration of cell, cause thin
Born of the same parents' internal moisture is largely lost, and weight-loss ratio increases.Phenolic substances in lotus rhizome is oxidized to quinone through the catalytic action of polyphenol oxidase
Substance, so as to cause browning reaction.The variation of brown stain degree better reflects the fresh-keeping effect of antistaling agent, and brown stain degree is smaller fresh-keeping
Effect is better.
By measurement using composite preservative of the present invention treated carrot piece in storage period weight-loss ratio and the change of brown stain degree
Change value, the results showed that be added to the carrot piece of composite preservative either brown stain degree or in terms of be substantially better than not
Add the blank group of composite preservative.It is demonstrated experimentally that using the processed carrot piece of the method for the present invention, freshness date can reach 5
Month or more.
。
Claims (6)
1. a kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E, includes the following steps：
(1) the preparation of garlic crude extract：Fresh garlic is weighed, remove the peel and is crushed, the garlic ammonia of garlic itself is utilized at 38~42 DEG C
Sour enzyme digests 25~35 min of alliin, then by second based on 1g garlic addition 5~20mL mass fraction, 70~80% ethanol solution
Alcoholic solution is added in garlic, is put into thermostat water bath after extracting 2.8~3.2h at a temperature of 33~38 DEG C, vacuum again after filtering
It filters, recycles ethyl alcohol in filtrate, obtain garlic crude extract；
(2) the preparation of composite preservative：: 100 meters weigh garlic crude extract and are dissolved in the water, plant is sequentially added after being completely dissolved
Acid, ascorbic acid and L-cysteine, garlic crude extract and the mass ratio of ascorbic acid, phytic acid and L-cysteine are：（3~
5）:（3~5）:（0.1~0.2）:（1~2）, stir evenly, and with citric acid tune pH value to 4.4~5.4, use ultrasonic wave later
Processing mixes, and it is spare to be cooled to room temperature, and garlic P.E composite preservative is made；
(3) lotus rhizome raw material selects：Select fresh lotus rhizome；
(4) clean, peel：By lotus root washing it is clean after peel, and put into clean water immediately, to avoid brown stain；
(5) color protection is sliced：Lotus rhizome after peeling is cleaned up is sliced, and slice thickness is 2 ~ 4mm, and flowing is used after slice certainly
Water is rinsed, and prevents lotus rhizome from changing colour；
(6) blanching, it is cooling：By 5 ~ 10s of blanching in the carrot piece investment boiling water after peeling rinsed clean, lotus rhizome is quickly pulled out later
It is to cool down in time in 0.1%~0.2% citric acid solution that piece, which puts into 0-5 DEG C of mass concentration,；
(7) protect crisp：Carrot piece continues with mass concentration to be 0.5%~0.8%CaCl2Solution, which impregnates 10~20 minutes, prevents lotus rhizome short
Softening, taking-up drain in time；
(8) sterilize：By protect it is crisp after lotus root piece be put into concentration be 100~150mg/L ClO 2 solution in disinfection and sterilization, impregnate 10
It is taken out after~20min, extra ClO is then washed off with clear water2, taking-up drains；
(9) Preservation Treatment：(8) carrot piece that step is drained is immersed in 10 in (2) garlic P.E composite preservative that step is prepared
~after twenty minutes take out drain；
(10) it is vacuum-packed, refrigerates：Vacuum packaging, refrigerates under the conditions of being subsequently placed in 2~5 DEG C.
2. a kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E according to claim 1, it is characterised in that：Step is (3)
Described in lotus rhizome be to select uniform, high-quality, without rotting and without mildew the fresh lotus rhizome unearthed on the same day of size.
3. a kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E according to claim 1, it is characterised in that：Step is (1)
The garlic is to choose fresh garlic, i.e., without germination and rotten garlic；Step (3) described in lotus rhizome be choose it is fresh
Lotus rhizome, that is, be unearthed 2 days in lotus rhizome.
4. a kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E according to claim 1, it is characterised in that：Step is (10)
In vacuum-packed packaging bag select LDPE bags.
5. a kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E according to claim 1, it is characterised in that：Step is (2)
The time of ultrasonication is 5~10 min, and ultrasonic power is 70~100W.
6. a kind of method of the fresh-keeping fresh-cut lotus root piece of garlic P.E according to claim 1, it is characterised in that：Step is (1)
Ethyl alcohol is recycled using Rotary Evaporators in filtrate.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845814A (en) * | 2019-01-14 | 2019-06-07 | 许昌学院 | A method of control brown stain of cut lotus root |
| CN112088979A (en) * | 2020-10-20 | 2020-12-18 | 贵州省蚕业研究所(贵州省辣椒研究所) | Mulberry leaf preservative and preparation method and application thereof |
| CN113016977A (en) * | 2021-04-13 | 2021-06-25 | 陕西理工大学 | Food storage and preservation method |
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| JPH09271320A (en) * | 1996-04-08 | 1997-10-21 | Yanai Nousan Kk | Storage of fresh lotus root |
| CN103518836A (en) * | 2013-10-12 | 2014-01-22 | 广西科技大学 | Fresh-keeping method for fresh-cut lotus root slices |
| CN107047753A (en) * | 2017-03-27 | 2017-08-18 | 广西科技大学 | A kind of garlic and the method for the fresh-keeping lotus rhizome of Bulbus Allii Cepae extract |
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| JPH09271320A (en) * | 1996-04-08 | 1997-10-21 | Yanai Nousan Kk | Storage of fresh lotus root |
| CN103518836A (en) * | 2013-10-12 | 2014-01-22 | 广西科技大学 | Fresh-keeping method for fresh-cut lotus root slices |
| CN107047753A (en) * | 2017-03-27 | 2017-08-18 | 广西科技大学 | A kind of garlic and the method for the fresh-keeping lotus rhizome of Bulbus Allii Cepae extract |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109845814A (en) * | 2019-01-14 | 2019-06-07 | 许昌学院 | A method of control brown stain of cut lotus root |
| CN112088979A (en) * | 2020-10-20 | 2020-12-18 | 贵州省蚕业研究所(贵州省辣椒研究所) | Mulberry leaf preservative and preparation method and application thereof |
| CN113016977A (en) * | 2021-04-13 | 2021-06-25 | 陕西理工大学 | Food storage and preservation method |
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Application publication date: 20181116 |