CN109511730A - A kind of preservation method of high temperature season cultivation leaf vegetables - Google Patents
A kind of preservation method of high temperature season cultivation leaf vegetables Download PDFInfo
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- CN109511730A CN109511730A CN201910030352.4A CN201910030352A CN109511730A CN 109511730 A CN109511730 A CN 109511730A CN 201910030352 A CN201910030352 A CN 201910030352A CN 109511730 A CN109511730 A CN 109511730A
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- leaf vegetables
- high temperature
- cooling
- temperature season
- preservation method
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- 235000021384 green leafy vegetables Nutrition 0.000 title claims abstract description 102
- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000004321 preservation Methods 0.000 title claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000889 atomisation Methods 0.000 claims abstract description 22
- 239000001257 hydrogen Substances 0.000 claims abstract description 21
- 229910052739 hydrogen Inorganic materials 0.000 claims abstract description 21
- 238000012545 processing Methods 0.000 claims abstract description 20
- 238000003306 harvesting Methods 0.000 claims abstract description 17
- QKGJFQMGPDVOQE-UHFFFAOYSA-N Sulforaphen Natural products CS(=O)C=CCCN=C=S QKGJFQMGPDVOQE-UHFFFAOYSA-N 0.000 claims abstract description 13
- QKGJFQMGPDVOQE-HWKANZROSA-N raphanin Chemical compound CS(=O)\C=C\CCN=C=S QKGJFQMGPDVOQE-HWKANZROSA-N 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 9
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 1
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 1
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
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- 241000238631 Hexapoda Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
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- 108010076830 Thionins Proteins 0.000 description 1
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- 239000011149 active material Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
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- 238000011835 investigation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
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- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- QKFAFSGJTMHRRY-FVDOMRANSA-M potassium;[(z)-1-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]sulfanylbut-3-enylideneamino] sulfate Chemical compound [K+].OC[C@H]1O[C@@H](S\C(CC=C)=N/OS([O-])(=O)=O)[C@H](O)[C@@H](O)[C@@H]1O QKFAFSGJTMHRRY-FVDOMRANSA-M 0.000 description 1
- 238000012913 prioritisation Methods 0.000 description 1
- 239000003642 reactive oxygen metabolite Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type 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
- A23B7/04—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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides a kind of preservation methods of high temperature season cultivation leaf vegetables, the following steps are included: adding an atomization and circulation equipment respectively at the fore-cooling room center of vacuum pre-cooling equipment and corresponding top, after the leaf vegetables of fresh harvesting is filled basket, it is placed in fore-cooling room, atomization plant and circulation equipment equipped with hydrogen-rich water, sulforaphen and apiolin preserving and sterilizing liquid are opened simultaneously, close atomization, ventilation circulation system after handling leaf vegetables 20-40min；The vacuum pre-cooling equipment in fore-cooling room is opened, precooling treatment will be carried out by the processed leaf vegetables of preserving and sterilizing, until surface is without water mist；Leaf vegetables after pre-cooling is packed with antifog film, can store or sell.The present invention is time saving, laborsaving, safe, by carrying out preserving and sterilizing processing to leaf vegetables in pre-cooling link, on the one hand slow down the ageing process for adopting rear leaf vegetables, on the other hand solve the problems, such as that vacuum pre-cooling leads to the dehydration of leaf vegetables surface, be of great significance to the Post-harvest quality for maintaining high temperature season cultivation leaf vegetables.
Description
Technical field
The present invention relates to vegetable fresh-keeping processing technology fields, and in particular to a kind of preservation method of high temperature season cultivation leaf vegetables.
Background technique
Leaf vegetables is using dish leaf and petiole as the vegetables of Leaf-feeding insects.The average vitamin content of leaf vegetables occupy all kinds of vegetables it
It is first.The vitamin C average content of every 100 grams of fresh leaf vegetables is 10-30 times of apple, the 2-3 of tomato between 20-60 milligrams
Times.Currently, investigation has been found that both at home and abroad, increases the intake quantity of leaf vegetables, heart disease, apoplexy, cancer can be reduced significantly
The risk of disease, even senile dementia.Therefore, leaf vegetables has become the healthy food and functional food that people advocate.
For right leaf vegetables as fresh food, characteristic is still to belong to organism living after harvesting, and continues vital movement.Leaf
Containing a large amount of moisture in dish, its chemical component is the good matrix of development of microorganisms again, if hidden long at normal temperature, with
The quality of the consumption of nutritional ingredient and the diffusion of moisture, leaf vegetables can decline, or even rot, and finally lose edible value.Cause
This, it is necessary to slow down the decline of leaf vegetables commodity to greatest extent.
Some technical measures for extending leaf vegetables Post-harvest quality have also been developed in Recent study person.Such as: ozone treatment, low temperature
The processing such as humidification and controlled atmosphere can delay the decline of leaf vegetables Post-harvest quality, but in actual application, for ozone
Concentration is difficult to be precisely controlled, and unfavorable ozone treatment can accelerate the process that decays of tissue；If the control for low-temperature humidifying
The inappropriate decay level that can also improve tissue；In comparison, although the effect of controlled atmosphere is good, there are at high cost, operations
The problems such as cumbersome.Most of all, the thinking that the research of leaf vegetables post-harvest fresh-keeping mainly single-point is solved at present, not formed one
Unified system model.
Under normal circumstances, the generation and removing of active oxygen are in stable state in leaf vegetables tissue, however as ageing process
Occur, this stable state is broken, and leads to a large amount of accumulated active oxygens.This also lures that tissue is in oxidative stress state into, accelerates group
The ageing process knitted.Hydrogen (H2) it is a kind of biologically active gas molecules newfound in recent years, it can pass through tune
The dynamic level of antioxidant system in plant tissue is controlled, maintains tissue to the adaptability of the oxidative stress of aging stress-inducing,
To delay the aging of tissue, inhibit the decline of plant nutritional quality itself.
Sulforaphen is a kind of water-soluble substances after the Myronate Potassium hydrolysis that crucifer is rich in.As a kind of day
Right active material, it can activate the antioxidant Metabolism approach in biological tissue, have significant antioxidant activity.Apiolin is one
Kind of the natural flavone compound being present in a variety of fruits and vegetables, its dynamic in addition to reactive oxygen species in controllable biological tissue
Balance external also has significant bacteriostasis.The Nature comparison of both substances is stablized, since it derives from plant tissue sheet
Body, therefore postharvest fruit and vegetable is fresh-keeping, antibacterial field has broad application prospects.
In conclusion with hydrogen-rich water, sulforaphen, apiolin fresh-keeping liquid as main component and vacuum pre-cooling link knot
Conjunction yet there are no correlative study and report.
Summary of the invention
Technical problem: in order to solve the defects of prior art, the present invention provides a kind of guarantors of high temperature season cultivation leaf vegetables
Fresh method.
A kind of technical solution: preservation method of high temperature season cultivation leaf vegetables provided by the invention, comprising the following steps:
Step 1: adding an atomization plant and circulation equipment in fore-cooling room, preserving and sterilizing is added in atomization plant
Liquid；
Step 2: it after the leaf vegetables of fresh harvesting is filled basket, is placed in fore-cooling room, starts atomization plant and circulation equipment,
Preserving and sterilizing processing is carried out to the leaf vegetables of fresh harvesting；
Step 3: the vacuum pre-cooling equipment in fore-cooling room is opened, precooling treatment will be carried out by the processed leaf vegetables of step 2,
To surface without water mist；
Step 4: the leaf vegetables after pre-cooling being packed with antifog film, can store or sell.
As prioritization scheme: atomization plant described in step 1 is atomizer, is placed in the center of fore-cooling room；Circulation
Equipment is fan, is placed in the surface of the atomization plant.
As advanced optimizing scheme: preserving and sterilizing solution is the hydrogen-rich water of 0.8-2.0 μm of ol/L of concentration.
As advanced optimizing scheme: preserving and sterilizing solution is the sulforaphen of concentration 1-5mg/L.
As advanced optimizing scheme: preserving and sterilizing solution is the apiolin of concentration 10-40mg/L.
As advanced optimizing scheme: preserving and sterilizing solution includes the component of following volumes ratio:
4-6 parts of hydrogen-rich water；
2-4 parts of sulforaphen；
1-2 parts of apiolin；
And the hydrogen-rich water concentration is 1.4 μm of ol/L, sulforaphen concentration is 3mg/L, and apiolin concentration is 25mg/L.
As the scheme that advanced optimizes: the preserving and sterilizing time in step 2 is 20-40min.
As the scheme that advanced optimizes: the preserving and sterilizing time in step 2 is 30min.
As the scheme that advanced optimizes: the central temperature of leaf vegetables is 0-2 DEG C after being pre-chilled in step 3.
As the scheme that advanced optimizes: film is antifog preservative film in step 4.
The utility model has the advantages that a kind of preservation method of high temperature season cultivation leaf vegetables provided by the invention is time saving, laborsaving, safe, lead to
It crosses and preserving and sterilizing processing is carried out to leaf vegetables in pre-cooling link, on the one hand slow down the ageing process for adopting rear leaf vegetables, on the other hand solve
Vacuum pre-cooling leads to the problem of leaf vegetables surface dehydration, is of great significance to the Post-harvest quality for maintaining high temperature season cultivation leaf vegetables.
Detailed description of the invention
Fig. 1 is that different disposal influences contrast schematic diagram to rear leaf vegetables Brassica rapa L kind percentage of water loss is adopted in the embodiment of the present invention 1；
Fig. 2 is that different disposal is shown rear leaf vegetables Brassica rapa L kind chlorophyll content influence comparison is adopted in the embodiment of the present invention 1
It is intended to；
Fig. 3 is that sulforaphen processing influences pair on adopting rear leaf vegetables Brassica rapa L kind chlorophyll content in the embodiment of the present invention 2
Compare schematic diagram；
Fig. 4 is that apiolin processing influences comparison signal to rear leaf vegetables Brassica rapa L kind rotting rate is adopted in the embodiment of the present invention 3
Figure；
Fig. 5 is that different time processing is shown rear leaf vegetables Brassica rapa L kind rotting rate influence comparison is adopted in the embodiment of the present invention 4
It is intended to.
Specific embodiment
In the following with reference to the drawings and specific embodiments, the present invention is furture elucidated, it should be understood that these embodiments are merely to illustrate
It the present invention rather than limits the scope of the invention, after the present invention has been read, those skilled in the art are to of the invention each
The modification of kind equivalent form falls within the application range as defined in the appended claims.
Embodiment 1
(1) preparation of antistaling agent: hydrogen gas is dissolved in aqueous solution with the speed of 200mL/min with Bubbling method, 2L
After aqueous solution is bubbled 1h, the mass fraction of hydrogen is 2.0 μm of ol/L in the solution, and separately diluting the solution makes its concentration be respectively
1.4 and 0.8 μm of ol/L.
(2) hydrogen-rich water of above-mentioned preparation is installed on atomizer, loaded to vacuum pre-cooling room center, while adding at the top of it
Add a fan, guarantees the uniform circulation of gas after atomization；
(3) disease-free Brassica rapa L 300 of the fresh harvesting of high temperature season are selected, is divided into and is placed in 10L band hole plastic crate
In, then the plastic crate equipped with leaf vegetables is put into the fore-cooling room of vacuum precooling machine, opens the atomizer and wind that hydrogen-rich water is housed
Fan, the process execute 20min；
(4) vacuum pre-cooling equipment is opened, until the central temperature of leaf vegetables is down to 0-2 DEG C, and blade surface is without obvious water mist
When stop pre-cooling；
(5) precooled leaf vegetables is packed with anti-fog thin film is placed on 20-25 DEG C of simulation shelf sale；
Comparative example 1-1: not adding atomizer and fan in vacuum pre-cooling equipment, as traditional processing mode, other
Processing step is the same as embodiment 1；
Comparative example 1-2: the hydrogen-rich water on atomizer is replaced with into distilled water, other processing methods are the same as embodiment 1；
The percentage of water loss and chlorophyll content of every 2 days measurements embodiments 1 and comparative example 1-1 and comparative example 1-2 leaf vegetables, detection knot
Fruit shows that compared with comparative example 1-1, distilled water and hydrogen-rich water are supplemented before vacuum pre-cooling can slow down the percentage of water loss of leaf vegetables, such as Fig. 1
It is shown.Compared to comparative example 1-2, hydrogen-rich water process has significantly slowed the degradation speed of leaf vegetables chlorophyll during shelf sale,
The shelf life of leaf vegetables can be made to extend to 4 days by original 2 days, wherein the effect of 1.4 μm of ol/L hydrogen-rich waters is best, as shown in Figure 2.
Embodiment 2
(1) 1,3 and 5mg/L sulforaphen solution is fixed on atomizer respectively, loading is central to vacuum pre-cooling room, simultaneously
A fan is added at the top of it, guarantees the uniform circulation of gas after atomization；
(2) disease-free Brassica rapa L 240 of the fresh harvesting of high temperature season are selected, is divided into and is placed in 10L band hole plastic crate
In, then the plastic crate equipped with leaf vegetables is put into the fore-cooling room of vacuum precooling machine, opens the atomization that sulforaphen solution is housed
Machine and fan, the process execute 20min；
(3) vacuum pre-cooling equipment is opened, until the central temperature of leaf vegetables is down to 0-2 DEG C, and blade surface is without obvious water mist
When stop pre-cooling；
(4) precooled leaf vegetables is packed with anti-fog thin film is placed on 25-30 DEG C of simulation shelf sale；
Comparative example 2: the sulforaphen solution on atomizer is replaced with into distilled water, other processing methods are the same as embodiment 2；
The chlorophyll content of measurement embodiment and comparative example leaf vegetables daily.Testing result shows compared with comparative example 2, trailing plants
The decline that thionin processing has significantly slowed leaf vegetables tissue Determination of Chlorophyll during shelf sale is foretold, as shown in figure 3, to make leaf vegetables
Shelf life extended to 3 days by original 1 day, wherein 3mg/L sulforaphen processing effect it is best.
Embodiment 3
(1) 10,25 and 40mg/L apiolin solution is fixed on atomizer respectively, loading is central to vacuum pre-cooling room, together
A fan is added at the top of Shi Qi, guarantees the uniform circulation of gas after atomization；
(2) disease-free Brassica rapa L 240 of the fresh harvesting of high temperature season are selected, is divided into and is placed in 10L band hole plastic crate
In, then the plastic crate equipped with leaf vegetables is put into the fore-cooling room of vacuum precooling machine, opens the atomization that sulforaphen solution is housed
Machine and fan, the process execute 20min；
(3) vacuum pre-cooling equipment is opened, until the central temperature of leaf vegetables is down to 0-2 DEG C, and blade surface is without obvious water mist
When stop pre-cooling；
(4) precooled leaf vegetables is packed with anti-fog thin film is placed on 25-30 DEG C of simulation shelf sale；
Comparative example 3: the apiolin solution on atomizer is replaced with into distilled water, other processing methods are the same as embodiment 3；
The rotting rate of measurement embodiment 3 and 3 leaf vegetables of comparative example, testing result show compared with comparative example 3 daily, celery
Element processing has significantly slowed the rotting rate of leaf vegetables during shelf sale, and wherein the effect of 25mg/L apiolin processing is best, such as
Shown in Fig. 4.
Embodiment 4
(1) preparation of preserving and sterilizing liquid: by 1.4 μm of ol/L hydrogen-rich water 60ml, 3mg/L sulforaphen 20ml and 25mg/L celerys
Dish element 20ml composition；
(2) above-mentioned preserving and sterilizing liquid is fixed on atomizer, loaded to vacuum pre-cooling room center, while being added at the top of it
One fan guarantees the uniform circulation of gas after atomization；
(3) disease-free Brassica rapa L 400 of the fresh harvesting of high temperature season are selected, are placed in 10L band hole plastic crate respectively
In, 4 groups are randomly divided into, then puts the plastic crate equipped with leaf vegetables in the fore-cooling room of vacuum precooling machine into, opens and hydrogen-rich water is housed
Atomizer and fan, the Brassica rapa L for being divided into 4 groups is executed into sterilisation process 0min (comparative example), 20,30 and respectively
40min；
(4) vacuum pre-cooling equipment is opened, until the central temperature of leaf vegetables is down to 0-2 DEG C, and blade surface is without obvious water mist
When stop pre-cooling；
(5) precooled leaf vegetables is packed with anti-fog thin film is placed on 20-25 DEG C of simulation shelf sale；
The rotting rate of 4 groups of leaf vegetables in embodiment 4 is measured daily, and testing result shows compared with comparative example, sterilization processing
20,30 and 40min can reduce the rotting rate of leaf vegetables, and wherein the effect of sterilization processing 30min is more preferable, as shown in Figure 5.
Embodiment 5
(1) preparation of preserving and sterilizing liquid: by 1.4 μm of ol/L hydrogen-rich water 60ml, 3mg/L sulforaphen 20ml and 25mg/L celerys
Dish element 20ml composition；
(2) above-mentioned preserving and sterilizing liquid is fixed on atomizer, loaded to vacuum pre-cooling room center, while being added at the top of it
One fan guarantees the uniform circulation of gas after atomization.
(3) disease-free Brassica rapa L 500 of the fresh harvesting of high temperature season are selected, is divided into and is placed in 10L band hole plastic crate
In, then the plastic crate equipped with leaf vegetables is put into the fore-cooling room of vacuum precooling machine, opens the atomizer and wind that hydrogen-rich water is housed
Fan, the process execute 30min；
(4) vacuum pre-cooling equipment is opened, until the central temperature of leaf vegetables is down to 0-2 DEG C, and blade surface is without obvious water mist
When stop pre-cooling；
(5) precooled leaf vegetables is packed with anti-fog thin film is placed on 0-2 DEG C of freezer and 20-25 DEG C of simulation shelf sale；
Comparative example 4-1: distillation water atomization is post-processed into leaf vegetables, other processing methods are the same as embodiment 5；
Comparative example 4-2: 2 μm of ol/L hydrogen-rich water atomizations are post-processed into leaf vegetables, other processing methods are the same as embodiment 5；
Comparative example 4-3: 2mg/L sulforaphen solution atomization is post-processed into leaf vegetables, other processing methods are the same as embodiment 5；
Comparative example 4-4: 30mg/L apiolin solution atomization is post-processed into leaf vegetables, other processing methods are the same as embodiment 5；
For being stored in the leaf vegetables of freezer, situations such as exterior quality, rotting rate of leaf vegetables, is counted every 5 days, it is comprehensive
Close whether evaluation leaf vegetables has commodity, the date for losing commodity is denoted as fresh-keeping maximum number of days.For being stored in 20-25 DEG C
Leaf vegetables, carry out same observation evaluation daily, determine the fresh-keeping number of days of maximum of leaf vegetables, record data such as the following table 1.
The fresh-keeping effect of different experiments group in 1 embodiment 5 of table
The purpose of the present invention is to provide a kind of preservation method of high temperature season cultivation leaf vegetables, this method passes through in pre-cooling ring
Section addition preserving and sterilizing processing, while solving vacuum pre-cooling speeding-up blade surface moisture losing issue, can effectively slow down leaf
The process that decays of dish is conducive to the fresh state quality for maintaining to adopt rear leaf vegetables, can store for leaf vegetables and shelf sale mode provides conscientiously
Feasible preservation technology measure.
It is found in the long-term research of inventor, for the leaf vegetables of high temperature season harvesting, vacuum pre-cooling really can be fast
The field heat of prompt drop low blades tissue, but vacuum pre-cooling inevitably accelerates the loss of some leaf vegetables surface moistures, causes
Leaf vegetables surface is set different degrees of wilting symptom occur.For this purpose, inventor combines the research of early period, novel fresh-keeping kill is had developed
Bacterium solution.Before starting vacuum pre-cooling, by atomising device the preserving and sterilizing liquid disperse in leaf vegetables surface, solving, vacuum is pre-
It is cold while lead to leaf vegetables water loss problem, beneficial effect also is played to the fresh-keeping of leaf vegetables.Compared to individual pre-cooling or individually
Immersion treatment, this method shorten time and the amount of labour used of processing, and easy to spread.Through a series of guarantor in the technical solution
Fresh processing can make storage/shelf life of high temperature season cultivation leaf vegetables extend 2-3 times, to be remarkably improved leaf vegetables industry
Economic benefit.
Claims (10)
1. a kind of preservation method of high temperature season cultivation leaf vegetables, which comprises the following steps:
Step 1: adding an atomization plant and circulation equipment in fore-cooling room, preserving and sterilizing liquid is added in atomization plant；
Step 2: after the leaf vegetables of fresh harvesting is filled basket, being placed in fore-cooling room, start atomization plant and circulation equipment, to new
The leaf vegetables of fresh harvesting carries out preserving and sterilizing processing；
Step 3: opening the vacuum pre-cooling equipment in fore-cooling room, precooling treatment will be carried out by the processed leaf vegetables of step 2, until table
Face is without water mist；
Step 4: the leaf vegetables after pre-cooling being packed with antifog film, can store or sell.
2. a kind of preservation method of high temperature season cultivation leaf vegetables according to claim 1, it is characterised in that: institute in step 1
The atomization plant stated is atomizer, is placed in the center of fore-cooling room；The circulation equipment is fan, is placed in the atomization plant
Surface.
3. a kind of preservation method of high temperature season cultivation leaf vegetables according to claim 1, it is characterised in that: described fresh-keeping to kill
Bacterium solution is the hydrogen-rich water of 0.8-2.0 μm of ol/L of concentration.
4. a kind of preservation method of high temperature season cultivation leaf vegetables according to claim 1, it is characterised in that: described fresh-keeping to kill
Bacterium solution is the sulforaphen of concentration 1-5mg/L.
5. a kind of preservation method of high temperature season cultivation leaf vegetables according to claim 1, it is characterised in that: described fresh-keeping to kill
Bacterium solution is the apiolin of concentration 10-40mg/L.
6. a kind of preservation method of high temperature season cultivation leaf vegetables according to claim 1, it is characterised in that: described fresh-keeping to kill
Bacterium solution includes the component of following volumes ratio:
4-6 parts of hydrogen-rich water；
2-4 parts of sulforaphen；
1-2 parts of apiolin；
And the hydrogen-rich water concentration is 1.4 μm of ol/L, sulforaphen concentration is 3mg/L, and apiolin concentration is 25mg/L.
7. a kind of preservation method of high temperature season cultivation leaf vegetables according to claim 1, it is characterised in that: the step 2
In the preserving and sterilizing time be 20-40min.
8. a kind of preservation method of high temperature season cultivation leaf vegetables according to claim 1, it is characterised in that: the step 2
In the preserving and sterilizing time be 30min.
9. a kind of preservation method of high temperature season cultivation leaf vegetables according to claim 1, it is characterised in that: the step 3
The central temperature of leaf vegetables is 0-2 DEG C after middle pre-cooling.
10. a kind of preservation method of high temperature season cultivation leaf vegetables according to claim 1, it is characterised in that: the step 4
Middle film is antifog preservative film.
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