CN110012933B - Cold-chain logistics fresh-keeping method for vegetables - Google Patents

Cold-chain logistics fresh-keeping method for vegetables Download PDF

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CN110012933B
CN110012933B CN201910439012.7A CN201910439012A CN110012933B CN 110012933 B CN110012933 B CN 110012933B CN 201910439012 A CN201910439012 A CN 201910439012A CN 110012933 B CN110012933 B CN 110012933B
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vegetables
temperature
cold
fresh
water
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CN110012933A (en
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刘建飞
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Guangdong Vivid Fresh Supply Chain Management Co ltd
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广东生动鲜供应链管理有限公司
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    • 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
    • A23B7/153—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
    • 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
    • A23B7/14—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
    • 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

Abstract

The invention discloses a safe and environment-friendly vegetable cold-chain logistics preservation method, which comprises the following steps of: i, pretreatment; pre-freezing; III, fresh-keeping treatment; IV, sterilizing; v, concentrating; VI, storing; and VII, cold chain logistics transportation. The cold-chain logistics fresh-keeping method for the vegetables is simple, can effectively reduce the nutrition loss and the water loss of the vegetables, obviously reduce the rotting and the deterioration of the vegetables, prolong the fresh-keeping time of the vegetables, have destructive effect on tissues and cells, and effectively improve the quality and the color of the vegetables in refrigeration transportation.

Description

Cold-chain logistics fresh-keeping method for vegetables
Technical Field
The invention relates to the technical field of fruit and vegetable preservation, in particular to a cold-chain logistics preservation method for vegetables.
Background
In recent years, with the continuous development of agricultural industrial structure towards high quality, high yield and high efficiency, the development of vegetable and fruit production is accelerated, the market supply is sufficient, the yield of vegetables is greatly improved, but the vegetable production has strong seasonality, regionality and easy degeneration, and is easy to rot, which is contradictory to the demand of broad consumers for the diversity and off-season regulation of vegetables.
The vegetables are highly perishable, and the respiration intensity and the deterioration speed are rapidly increased along with the temperature rise, so the central temperature of the vegetables should be timely reduced to the optimal storage temperature after being harvested, the nutritional value and the commodity value of the vegetables are ensured, and the shelf life of the vegetables is prolonged. Precooling is the first step of creating a good temperature environment for fruits and vegetables, field heat and respiratory heat of harvested fruits and vegetables can be quickly removed through precooling, the metabolism of tissues and the change speed of nutritional quality are reduced, timely precooling of harvested fruits and vegetables before storage and transportation is very important, the precooling becomes a key link of commercialized treatment of fruits and vegetables, and the fruits and vegetables which are not precooled need great cold energy for reducing the temperature of the fruits and vegetables in transportation and storage, which is technically or economically disadvantageous, so that the optimal precooling mode is found for keeping the freshness of the fruits and vegetables and prolonging the storage period and shelf life of the fruits and vegetables, and the shorter time interval from harvest to precooling is better.
After being harvested, the vegetables are easily infected by harmful microorganisms such as bacteria, mold and the like, are rotten and go bad, and are not beneficial to storage and transportation of the vegetables; the harvested vegetables lose the water source, so that the water of vegetable tissues is reduced, the swelling pressure of cells is reduced, and the vegetables lose the fresh state, such as wilting, shrinking, fading and the like; meanwhile, some substances in the vegetables are easily decomposed and volatilized in the storage process, so that the vegetables are lignified and fiberized, and the carbohydrate and protein metabolism after the vegetables are picked can cause the loss and change of nutrient substances. Therefore, the vegetables have the characteristics of large leaf area, high water content, crisp and tender tissue and the like, and become the most difficult product to preserve in fresh agricultural products, and the problems of improper preservation of the vegetables and the like can finally cause serious economic loss, so that the study on the preservation technology of the vegetables and the prolongation of the storage and preservation period of the vegetables are important problems to be solved in the field of vegetable preservation. At present, the vegetable preservation method mainly comprises a physical method and a chemical method. Physical methods such as modified atmosphere preservation, modified atmosphere packaging technology, radiation preservation technology and the like all require special equipment, are high in cost and are not suitable for popularization and application. Chemical methods mostly adopt chemical preservatives, although the chemical preservatives have good fresh-keeping and preservative effects, the vegetables have large surface areas, fragile and tender tissues and large and unsmooth surfaces, so that the preservatives are easy to remain, and a plurality of chemical synthetic substances have certain health hazards to human bodies, even cause carcinogenesis, teratogenesis and mutation of people seriously, so that the problems of environmental pollution, food hidden danger and the like are caused. Therefore, the development of natural and non-toxic preservative is the development direction in the future.
The main reason for rotting vegetables in China is improper fresh keeping, so how to improve the fresh-keeping quality of the vegetables and keep the vegetables fresh in the storage and transportation processes is one of the problems to be solved in the field of vegetable fresh keeping, and the solution of the problems has great significance for developing a new vegetable fresh-keeping technology, maintaining the nutritional value of the vegetables during storage and improving the development of the vegetable industry in China.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a cold-chain logistics fresh-keeping method for vegetables.
The cold-chain logistics fresh-keeping method for vegetables comprises the following steps:
i, pretreatment;
pre-freezing;
III, fresh-keeping treatment;
IV, sterilizing;
v, concentrating;
VI, storing;
and VII, cold chain logistics transportation.
Specifically, the cold-chain logistics fresh-keeping method for the vegetables comprises the following steps:
i, pretreatment: picking and cleaning fresh vegetables, soaking the cleaned vegetables in water containing ozone, wherein the content of ozone in water is 0.1-1.0mg/L, the temperature of water is 8-15 ℃, the soaking time is 20-40min, placing the vegetables at 8-15 ℃ for 30-60min, and draining to obtain pretreated vegetables;
pre-freezing: pre-freezing the pre-treated vegetables with cold water, and obtaining cold water pre-cooled vegetables after the pre-cooling is finished when the central temperature of the Chinese cabbage is reduced to 2-7 ℃;
III, fresh-keeping treatment: treating the pre-frozen vegetables by adopting a preservative at the temperature of 2-7 ℃, and naturally air-drying or artificially air-drying to obtain the preserved vegetables;
IV, sterilization: sterilizing the vegetables after the preservation treatment to obtain sterilized vegetables;
v, cold storage: filling the sterilized vegetables into a freshness protection bag, filling nitrogen into the freshness protection bag, sealing and packaging, and refrigerating in a refrigerator with the temperature of 0-3 ℃ and the humidity of 80% -95% to obtain refrigerated vegetables;
VI, cold chain logistics transportation: the refrigerated vegetables are loaded into a transport vehicle, the temperature in the vehicle is 2-6 ℃, the relative humidity is 85-95%, and the temperature difference in the transport process is not more than 1 ℃.
Further, the cold-chain logistics fresh-keeping method for the vegetables comprises the following steps:
i, pretreatment: picking and cleaning fresh vegetables, soaking the cleaned vegetables in water containing ozone, wherein the content of ozone in water is 0.1-1.0mg/L, the temperature of water is 8-15 ℃, the soaking time is 20-40min, placing the vegetables at 8-15 ℃ for 30-60min, and draining to obtain pretreated vegetables;
pre-freezing: pre-cooling the pre-treated vegetable with cold water for 10-20min, placing into a pressure difference pre-cooling warehouse with pre-cooling target temperature of 2-7 deg.C, measuring the central temperature of Chinese cabbage every 5min,
when the temperature is reduced to 2-7 ℃, precooling is finished to obtain precooled vegetables;
III, fresh-keeping treatment: treating the pre-frozen vegetables by adopting a preservative at the temperature of 2-7 ℃, and naturally air-drying or artificially air-drying to obtain the preserved vegetables;
IV, sterilization: sterilizing the vegetables after the preservation treatment to obtain sterilized vegetables;
v, cold storage: filling the sterilized vegetables into a freshness protection bag, filling nitrogen into the freshness protection bag, sealing and packaging, and refrigerating in a refrigerator with the temperature of 0-3 ℃ and the humidity of 80% -95% to obtain refrigerated vegetables;
VI, cold chain logistics transportation: the refrigerated vegetables are loaded into a transport vehicle, the temperature in the vehicle is 2-6 ℃, the relative humidity is 85-95%, and the temperature difference in the transport process is not more than 1 ℃.
The pre-freezing mode is one or more of differential pressure pre-freezing, cold water pre-freezing, forced ventilation pre-cooling, vacuum pre-freezing and ice pre-freezing.
The sterilization method is one or more of ultraviolet sterilization, X-ray sterilization and ultrasonic sterilization.
The storage mode is one or more of refrigeration, air-conditioned storage, reduced-pressure storage and ice-temperature storage.
The preservative comprises the following raw materials in parts by weight: 80-100 parts of water, 1-3 parts of sodium alginate, 0.5-2 parts of sodium chloride, 0.05-0.4 part of sterilizing agent and 0.5-4 parts of antifreeze agent.
The preparation method of the preservative comprises the following steps: mixing water, sodium alginate, sodium chloride, sterilizing agent and antifreeze agent, mixing well, and standing at 3-6 deg.C for 1-4h to obtain the final product.
The sterilizing agent is one or more of natamycin, momordicin and perilla leaf extract.
Further, the sterilizing agent is a mixture of natamycin, charantin and perilla leaf extract, wherein the mass ratio of the natamycin to the charantin to the perilla leaf extract is (1-6): (1-6): (1-6).
The antifreeze agent is one or more of polyethylene glycol, quaternary ammonium salt of ascorbic acid chitosan and fish collagen.
Further, the antifreeze is a mixture of polyethylene glycol, ascorbyl chitosan quaternary ammonium salt and fish collagen, wherein the mass ratio of the polyethylene glycol to the ascorbyl chitosan quaternary ammonium salt to the fish collagen is (1-6): (1-6): (1-6).
The preparation method of the ascorbyl chitosan comprises the following steps:
i, preparing N, N, N-trimethyl chitosan quaternary ammonium salt: adding chitosan into N-methyl pyrrolidone, stirring for 6-18h, and then adding sodium iodide, a sodium hydroxide aqueous solution and methyl iodide, wherein the mass ratio of the chitosan to the N-methyl pyrrolidone to the sodium iodide to the sodium hydroxide aqueous solution to the methyl iodide is 1: (20-60): (1-3): (6-9): (8-13), continuing to react for 12-36h, adding acetone for precipitation, and performing suction filtration and drying to obtain N, N, N-trimethyl chitosan quaternary ammonium salt; the concentration of the sodium hydroxide aqueous solution is 0.8-1.2 mol/L;
II, preparation of ascorbic acid chitosan quaternary ammonium salt: dissolving the N, N, N-trimethyl chitosan quaternary ammonium salt in 12-30 wt% sodium erythorbate water solution, wherein the mass-volume ratio of the N, N, N-trimethyl chitosan quaternary ammonium salt to the sodium erythorbate water solution is 1: (10-30) (g/ml), stirring for 20-30min, dialyzing the obtained mixed solution at low temperature for 40-70h, and carrying out vacuum freeze drying to obtain the ascorbic acid chitosan quaternary ammonium salt.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects: the cold-chain logistics fresh-keeping method for the vegetables is simple, can effectively reduce the nutrient loss and the water loss of the vegetables, and enables the vegetables to be kept in a fresh state for a long time after being picked; the sterilizing agent with reasonable proportion is adopted, has obvious synergistic effect on various pathogenic bacteria causing vegetable decay, has good sterilizing effect, can obviously reduce the vegetable decay and deterioration, prolongs the vegetable preservation time and improves the vegetable quality; the fresh-keeping agent is added with the antifreeze, so that the damage to tissues and cells in the refrigeration process is avoided, the quality and the color of the refrigerated vegetables are effectively improved, and the fresh-keeping period of the vegetables is further prolonged.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of raw materials and equipment in the examples:
cabbage, variety yellow cabbage, was purchased from auspicious cloud taixing agricultural science and technology development llc.
Spinach, a variety of round leaf species, purchased from Hebei fragrant flower bed ecological agriculture science and technology Limited.
Sodium alginate, CAS No.: 9005-38-3, food grade, available from Zhengzhou Sansheng chemical products, Inc.
Natamycin, CAS number: 7681-93-8 food grade, from Shanghai Lu' an Biotech limited.
Charantin, CAS No.: 34157-83-0, product specification of 10:1, available from Shanghai Wesson Biotech, Inc.
The perilla leaf extract has the grain diameter of 80 meshes, the product specification of 30:1 and the product number of SF201475, and is purchased from Shaanxi Freund natural products Co.
Polyethylene glycol, CAS No.: 25322-68-3, specification PEG-6000, molecular weight 5500-.
Chitosan, CAS No.: 9012-76-4, granularity of 80 meshes, food grade, and is purchased from Wuhan Yuancheng Co-creation science and technology Limited company.
N-methylpyrrolidone, CAS No.: 872-50-4, premium grade, available from basf, germany.
Methyl iodide, CAS No.: 74-88-4, reagent grade, available from Nanjing Royal Tech pharmaceutical science and technology, Inc.
Acetone, CAS No.: 67-64-1, reagent grade, available from Shanghai Deno chemical Co., Ltd.
Sodium erythorbate, CAS No.: 6381-77-7, food grade, available from Henan Ray Biotech Ltd.
The fish collagen is food-grade, has a molecular weight of 800-.
The cold water pre-cooling device adopts DY-4000 type vegetable water cooling device provided by the Dayang food machinery Co., Ltd.
The pressure-difference precooling equipment adopts an YDY600 mobile pressure-difference precooler provided by Dalian refrigerator GmbH.
The spraying equipment adopts an HC-C48 type atomizing fresh-keeping machine provided by Shanghai Xianyuan environmental protection equipment engineering Co.
The air drying equipment adopts a 6000 type fruit and vegetable air dryer provided by ancient cooking utensils electrical equipment limited in the city.
The ultraviolet lamp tube is model UVB-313nmT12, available from Boteng technologies, Inc. of the Beijing Zhongji.
The fresh-keeping bag is 18 multiplied by 25cm in size, 8 silks in thickness and made of OPP, and is purchased from Jifu Yongyou packaging products Limited company in Shenzhen.
The packaging equipment adopts a QT-200 type tying bag type modified atmosphere packaging machine provided by Suzhou Senrui fresh-keeping equipment Co.
The stirring apparatus used was a FJ200 type high-speed dispersion homogenizer available from Shanghaineping instruments Ltd.
The drying oven adopts DHG-9023A type blast drying oven provided by Shanghai Vaccinium uliginosum scientific instruments Co.
Dialysis bags, 36mm in diameter, with a molecular weight cut-off of 14kDa, were purchased from Beijing Baiolai Boke technologies, Inc.
The vacuum freeze dryer was an FD-5C type freeze vacuum dryer available from Henmei drying Equipment, Inc., of Changzhou.
Example 1
The cabbage cold-chain logistics fresh-keeping method comprises the following steps:
i, pretreatment: picking fresh Chinese cabbages, removing rotten or damaged Chinese cabbages, cleaning, soaking the cleaned Chinese cabbages in ozone-containing water, wherein the mass ratio of the cleaned Chinese cabbages to the ozone-containing water is 1: 5, wherein the content of ozone in water is 0.5mg/L, the temperature of water is 10 ℃, the soaking time is 30min, the Chinese cabbage is placed at 10 ℃ for 35min, and the Chinese cabbage is drained to obtain the pretreated Chinese cabbage;
pre-freezing: putting the pretreated Chinese cabbage into a cold water precooling device at the temperature of 1 ℃, precooling the Chinese cabbage for 15min by cold water, wherein the vegetable processing capacity of the water cooling device is 4t/h, the power of the water cooling device is 0.37kw, putting the Chinese cabbage into a differential pressure precooling warehouse, the evaporation temperature of an air cooler in the differential pressure precooling warehouse is minus 8 ℃, the installed power is 3kw, the precooling target temperature is 3 ℃, measuring the central temperature of the Chinese cabbage every 5min, and when the temperature is reduced to 3 ℃, ending precooling to obtain the precooled Chinese cabbage;
III, fresh-keeping treatment: uniformly spraying the preservative at 3 ℃ onto the precooled Chinese cabbage to ensure that all parts of the precooled Chinese cabbage absorb the preservative, wherein the mass ratio of the preservative to the precooled Chinese cabbage is 3: 100, spraying the liquid with spraying equipment for 30min in an amount of 12kg/h, and air-drying in air-drying equipment at 10 ℃ for 20min to obtain the fresh-kept Chinese cabbage;
IV, sterilization: intermittently irradiating the fresh-kept Chinese cabbage with ultraviolet lamp at interval of 4min with ultraviolet intensity of 5000W/m2Irradiating for 1.5h to obtain sterilized Chinese cabbage;
v, cold storage: filling the sterilized Chinese cabbages into freshness protection bags, filling nitrogen into the freshness protection bags, sealing and packaging, and refrigerating in a refrigerator with the temperature of 2 ℃ and the humidity of 80%, wherein the mass of the Chinese cabbages in each freshness protection bag is 500 g;
VI, cold chain logistics transportation: the packaged Chinese cabbage is loaded into a transport vehicle, the temperature in the vehicle is 2 ℃, the relative humidity is 85%, and the temperature difference in the transport process is not more than 1 ℃.
The preparation method of the preservative comprises the following steps: mixing water, sodium alginate, sodium chloride, a sterilizing agent, polyethylene glycol, ascorbic acid chitosan quaternary ammonium salt and fish collagen according to a mass ratio of 90: 2: 1: 0.15: 0.5: 0.5: 0.5, stirring at the rotating speed of 400r/min for 15min at the temperature of 3 ℃, and standing for 2.5h at the temperature of 3 ℃ to obtain the preservative.
The sterilizing agent is a mixture of natamycin, charantin and perilla leaf extract, and the mass ratio of the natamycin to the charantin to the perilla leaf extract is 1: 1: 1.
the preparation method of the ascorbyl chitosan quaternary ammonium salt comprises the following steps:
i, preparing N, N, N-trimethyl chitosan quaternary ammonium salt: adding chitosan into N-methyl pyrrolidone, stirring at the rotation speed of 350r/min for 10h at the temperature of 30 ℃, adding sodium iodide, 1mol/L sodium hydroxide aqueous solution and methyl iodide, keeping the rotation speed unchanged, and continuously reacting for 24h at the temperature of 55 ℃, wherein the mass ratio of the chitosan to the N-methyl pyrrolidone to the sodium iodide to the sodium hydroxide aqueous solution to the methyl iodide is 1: 50: 2: 8: 11, adding acetone with the mass being 155 times that of the chitosan for precipitation, performing suction filtration, and drying the obtained filter cake in a drying oven at 50 ℃ for 50 hours to obtain N, N, N-trimethyl chitosan quaternary ammonium salt;
II, preparation of ascorbic acid chitosan quaternary ammonium salt: dissolving a certain amount of N, N, N-trimethyl chitosan quaternary ammonium salt in 18 wt% sodium erythorbate aqueous solution, wherein the mass-volume ratio of the N, N, N-trimethyl chitosan quaternary ammonium salt to the sodium erythorbate aqueous solution is 1: 20(g/ml), stirring for 25min at 30 ℃ and 400r/min, pouring the obtained mixed solution into a dialysis bag, tying a port of the dialysis bag, then putting the dialysis bag filled with liquid into distilled water, completely immersing the whole dialysis bag into the distilled water, dialyzing for 60h at 4 ℃, changing the distilled water every 6h, carrying out vacuum freeze drying on the obtained solution, wherein the vacuum freeze drying condition is to control the thickness of the material to be 8mm, set the pre-freezing temperature to be-20 ℃, keep for 2h when the temperature of a sample is reduced to-20 ℃, set the sublimation temperature to be 12 ℃, the analysis temperature to be 34 ℃, the vacuum degree to be 25pa, and drying for 30h to obtain the ascorbyl chitosan quaternary ammonium salt.
Example 2
The cabbage cold-chain logistics fresh-keeping method comprises the following steps:
i, pretreatment: picking fresh Chinese cabbages, removing rotten or damaged Chinese cabbages, cleaning, soaking the cleaned Chinese cabbages in ozone-containing water, wherein the mass ratio of the cleaned Chinese cabbages to the ozone-containing water is 1: 5, wherein the content of ozone in water is 0.5mg/L, the temperature of water is 10 ℃, the soaking time is 30min, the Chinese cabbage is placed at 10 ℃ for 35min, and the Chinese cabbage is drained to obtain the pretreated Chinese cabbage;
pre-freezing: pre-cooling the pre-treated Chinese cabbage in cold water pre-cooling equipment at the temperature of 1 ℃, wherein the treatment capacity of vegetables in the water cooling equipment is 4t/h, the power of the water cooling equipment is 0.37kw, measuring the central temperature of the Chinese cabbage every 5min, and when the temperature is reduced to 3 ℃, finishing pre-cooling to obtain the Chinese cabbage pre-cooled by cold water;
III, fresh-keeping treatment: uniformly spraying the preservative at 3 ℃ onto the precooled Chinese cabbage to ensure that all parts of the precooled Chinese cabbage absorb the preservative, wherein the mass ratio of the preservative to the precooled Chinese cabbage is 3: 100, spraying the liquid with spraying equipment for 30min in an amount of 12kg/h, and air-drying in air-drying equipment at 10 ℃ for 20min to obtain the fresh-kept Chinese cabbage;
IV, sterilization: intermittently irradiating the fresh-kept Chinese cabbage with ultraviolet lamp at interval of 4min with ultraviolet intensity of 5000W/m2Irradiating for 1.5h to obtain sterilized Chinese cabbage;
v, cold storage: filling the sterilized Chinese cabbages into freshness protection bags, filling nitrogen into the freshness protection bags, sealing and packaging, and refrigerating in a refrigerator with the temperature of 2 ℃ and the humidity of 80%, wherein the mass of the Chinese cabbages in each freshness protection bag is 500 g;
VI, cold chain logistics transportation: the packaged Chinese cabbage is loaded into a transport vehicle, the temperature in the vehicle is 2 ℃, the relative humidity is 85%, and the temperature difference in the transport process is not more than 1 ℃.
The preparation method of the preservative comprises the following steps: mixing water, sodium alginate, sodium chloride, a sterilizing agent, polyethylene glycol, ascorbic acid chitosan quaternary ammonium salt and fish collagen according to a mass ratio of 90: 2: 1: 0.15: 0.5: 0.5: 0.5, stirring at the rotating speed of 400r/min for 15min at the temperature of 3 ℃, and standing for 2.5h at the temperature of 3 ℃ to obtain the preservative.
The sterilizing agent is a mixture of natamycin, charantin and perilla leaf extract, and the mass ratio of the natamycin to the charantin to the perilla leaf extract is 1: 1: 1.
the preparation method of the ascorbyl chitosan quaternary ammonium salt comprises the following steps:
i, preparing N, N, N-trimethyl chitosan quaternary ammonium salt: adding chitosan into N-methyl pyrrolidone, stirring at the rotation speed of 350r/min for 10h at the temperature of 30 ℃, adding sodium iodide, 1mol/L sodium hydroxide aqueous solution and methyl iodide, keeping the rotation speed unchanged, and continuously reacting for 24h at the temperature of 55 ℃, wherein the mass ratio of the chitosan to the N-methyl pyrrolidone to the sodium iodide to the sodium hydroxide aqueous solution to the methyl iodide is 1: 50: 2: 8: 11, adding acetone with the mass being 155 times that of the chitosan for precipitation, performing suction filtration, and drying the obtained filter cake in a drying oven at 50 ℃ for 50 hours to obtain N, N, N-trimethyl chitosan quaternary ammonium salt;
II, preparation of ascorbic acid chitosan quaternary ammonium salt: dissolving a certain amount of N, N, N-trimethyl chitosan quaternary ammonium salt in 18 wt% sodium erythorbate aqueous solution, wherein the mass-volume ratio of the N, N, N-trimethyl chitosan quaternary ammonium salt to the sodium erythorbate aqueous solution is 1: 20(g/ml), stirring for 25min at 30 ℃ and 400r/min, pouring the obtained mixed solution into a dialysis bag, tying a port of the dialysis bag, then putting the dialysis bag filled with liquid into distilled water, completely immersing the whole dialysis bag into the distilled water, dialyzing for 60h at 4 ℃, changing the distilled water every 6h, carrying out vacuum freeze drying on the obtained solution, wherein the vacuum freeze drying condition is to control the thickness of the material to be 8mm, set the pre-freezing temperature to be-20 ℃, keep for 2h when the temperature of a sample is reduced to-20 ℃, set the sublimation temperature to be 12 ℃, the analysis temperature to be 34 ℃, the vacuum degree to be 25pa, and drying for 30h to obtain the ascorbyl chitosan quaternary ammonium salt.
Example 3
The cabbage cold-chain logistics fresh-keeping method comprises the following steps:
i, pretreatment: picking fresh Chinese cabbages, removing rotten or damaged Chinese cabbages, cleaning, soaking the cleaned Chinese cabbages in ozone-containing water, wherein the mass ratio of the cleaned Chinese cabbages to the ozone-containing water is 1: 5, wherein the content of ozone in water is 0.5mg/L, the temperature of water is 10 ℃, the soaking time is 30min, the Chinese cabbage is placed at 10 ℃ for 35min, and the Chinese cabbage is drained to obtain the pretreated Chinese cabbage;
pre-freezing: putting the pretreated Chinese cabbage into a differential pressure precooling warehouse, wherein the evaporation temperature of an air cooler in the differential pressure precooling warehouse is 8 ℃ below zero, the installed power is 3kw, the precooling target temperature is 3 ℃, the central temperature of the Chinese cabbage is measured every 5min, and when the temperature is reduced to 3 ℃, precooling is finished to obtain the precooled Chinese cabbage;
III, fresh-keeping treatment: uniformly spraying the preservative at 3 ℃ onto the precooled Chinese cabbage to ensure that all parts of the precooled Chinese cabbage absorb the preservative, wherein the mass ratio of the preservative to the precooled Chinese cabbage is 3: 100, spraying the liquid with spraying equipment for 30min in an amount of 12kg/h, and air-drying in air-drying equipment at 10 ℃ for 20min to obtain the fresh-kept Chinese cabbage;
IV, sterilization: intermittently irradiating the fresh-kept Chinese cabbage with ultraviolet lamp at interval of 4min with ultraviolet intensity of 5000W/m2Irradiating for 1.5h to obtain sterilized Chinese cabbage;
v, cold storage: filling the sterilized Chinese cabbages into freshness protection bags, filling nitrogen into the freshness protection bags, sealing and packaging, and refrigerating in a refrigerator with the temperature of 2 ℃ and the humidity of 80%, wherein the mass of the Chinese cabbages in each freshness protection bag is 500 g;
VI, cold chain logistics transportation: the packaged Chinese cabbage is loaded into a transport vehicle, the temperature in the vehicle is 2 ℃, the relative humidity is 85%, and the temperature difference in the transport process is not more than 1 ℃.
The preparation method of the preservative comprises the following steps: mixing water, sodium alginate, sodium chloride, a sterilizing agent, polyethylene glycol, ascorbic acid chitosan quaternary ammonium salt and fish collagen according to a mass ratio of 90: 2: 1: 0.15: 0.5: 0.5: 0.5, stirring at the rotating speed of 400r/min for 15min at the temperature of 3 ℃, and standing for 2.5h at the temperature of 3 ℃ to obtain the preservative.
The sterilizing agent is a mixture of natamycin, charantin and perilla leaf extract, and the mass ratio of the natamycin to the charantin to the perilla leaf extract is 1: 1: 1.
the preparation method of the ascorbyl chitosan quaternary ammonium salt comprises the following steps:
i, preparing N, N, N-trimethyl chitosan quaternary ammonium salt: adding chitosan into N-methyl pyrrolidone, stirring at the rotation speed of 350r/min for 10h at the temperature of 30 ℃, adding sodium iodide, 1mol/L sodium hydroxide aqueous solution and methyl iodide, keeping the rotation speed unchanged, and continuously reacting for 24h at the temperature of 55 ℃, wherein the mass ratio of the chitosan to the N-methyl pyrrolidone to the sodium iodide to the sodium hydroxide aqueous solution to the methyl iodide is 1: 50: 2: 8: 11, adding acetone with the mass being 155 times that of the chitosan for precipitation, performing suction filtration, and drying the obtained filter cake in a drying oven at 50 ℃ for 50 hours to obtain N, N, N-trimethyl chitosan quaternary ammonium salt;
II, preparation of ascorbic acid chitosan quaternary ammonium salt: dissolving a certain amount of N, N, N-trimethyl chitosan quaternary ammonium salt in 18 wt% sodium erythorbate aqueous solution, wherein the mass-volume ratio of the N, N, N-trimethyl chitosan quaternary ammonium salt to the sodium erythorbate aqueous solution is 1: 20(g/ml), stirring for 25min at 30 ℃ and 400r/min, pouring the obtained mixed solution into a dialysis bag, tying a port of the dialysis bag, then putting the dialysis bag filled with liquid into distilled water, completely immersing the whole dialysis bag into the distilled water, dialyzing for 60h at 4 ℃, changing the distilled water every 6h, carrying out vacuum freeze drying on the obtained solution, wherein the vacuum freeze drying condition is to control the thickness of the material to be 8mm, set the pre-freezing temperature to be-20 ℃, keep for 2h when the temperature of a sample is reduced to-20 ℃, set the sublimation temperature to be 12 ℃, the analysis temperature to be 34 ℃, the vacuum degree to be 25pa, and drying for 30h to obtain the ascorbyl chitosan quaternary ammonium salt.
Example 4
Essentially the same as example 1, except that: the sterilizing agent is a mixture of natamycin and charantin, and the mass ratio of the natamycin to the charantin is 1: 1.
example 5
Essentially the same as example 1, except that: the sterilizing agent is a mixture of momordicin and perilla leaf extract, and the mass ratio of the momordicin to the perilla leaf extract is 1: 1.
example 6
Essentially the same as example 1, except that: the sterilizing agent is a mixture of natamycin and perilla leaf extract, and the mass ratio of the natamycin to the perilla leaf extract is 1: 1.
example 7
The cabbage cold-chain logistics fresh-keeping method comprises the following steps:
i, pretreatment: picking fresh Chinese cabbages, removing rotten or damaged Chinese cabbages, cleaning, soaking the cleaned Chinese cabbages in ozone-containing water, wherein the mass ratio of the cleaned Chinese cabbages to the ozone-containing water is 1: 5, wherein the content of ozone in water is 0.5mg/L, the temperature of water is 10 ℃, the soaking time is 30min, the Chinese cabbage is placed at 10 ℃ for 35min, and the Chinese cabbage is drained to obtain the pretreated Chinese cabbage;
pre-freezing: putting the pretreated Chinese cabbage into a cold water precooling device at the temperature of 1 ℃, precooling the Chinese cabbage for 15min by cold water, wherein the vegetable processing capacity of the water cooling device is 4t/h, the power of the water cooling device is 0.37kw, putting the Chinese cabbage into a differential pressure precooling warehouse, the evaporation temperature of an air cooler in the differential pressure precooling warehouse is minus 8 ℃, the installed power is 3kw, the precooling target temperature is 3 ℃, measuring the central temperature of the Chinese cabbage every 5min, and when the temperature is reduced to 3 ℃, ending precooling to obtain the precooled Chinese cabbage;
III, fresh-keeping treatment: uniformly spraying the preservative at 3 ℃ onto the precooled Chinese cabbage to ensure that all parts of the precooled Chinese cabbage absorb the preservative, wherein the mass ratio of the preservative to the precooled Chinese cabbage is 3: 100, spraying the liquid with spraying equipment for 30min in an amount of 12kg/h, and air-drying in air-drying equipment at 10 ℃ for 20min to obtain the fresh-kept Chinese cabbage;
IV, sterilization: intermittently irradiating the fresh-kept Chinese cabbage with ultraviolet lamp at interval of 4min with ultraviolet intensity of 5000W/m2Irradiating for 1.5h to obtain sterilized Chinese cabbage;
v, cold storage: filling the sterilized Chinese cabbages into freshness protection bags, filling nitrogen into the freshness protection bags, sealing and packaging, and refrigerating in a refrigerator with the temperature of 2 ℃ and the humidity of 80%, wherein the mass of the Chinese cabbages in each freshness protection bag is 500 g;
VI, cold chain logistics transportation: the packaged Chinese cabbage is loaded into a transport vehicle, the temperature in the vehicle is 2 ℃, the relative humidity is 85%, and the temperature difference in the transport process is not more than 1 ℃.
The preparation method of the preservative comprises the following steps: mixing water, sodium alginate, sodium chloride, a sterilizing agent, polyethylene glycol and ascorbic acid chitosan quaternary ammonium salt according to a mass ratio of 90: 2: 1: 0.15: 0.75: 0.75, stirring at the rotating speed of 400r/min for 15min at the temperature of 3 ℃, and standing for 2.5h at the temperature of 3 ℃ to obtain the preservative.
The sterilizing agent is a mixture of natamycin, charantin and perilla leaf extract, and the mass ratio of the natamycin to the charantin to the perilla leaf extract is 1: 1: 1.
the preparation method of the ascorbyl chitosan quaternary ammonium salt comprises the following steps:
i, preparing N, N, N-trimethyl chitosan quaternary ammonium salt: adding chitosan into N-methyl pyrrolidone, stirring at the rotation speed of 350r/min for 10h at the temperature of 30 ℃, adding sodium iodide, 1mol/L sodium hydroxide aqueous solution and methyl iodide, keeping the rotation speed unchanged, and continuously reacting for 24h at the temperature of 55 ℃, wherein the mass ratio of the chitosan to the N-methyl pyrrolidone to the sodium iodide to the sodium hydroxide aqueous solution to the methyl iodide is 1: 50: 2: 8: 11, adding acetone with the mass being 155 times that of the chitosan for precipitation, performing suction filtration, and drying the obtained filter cake in a drying oven at 50 ℃ for 50 hours to obtain N, N, N-trimethyl chitosan quaternary ammonium salt;
II, preparation of ascorbic acid chitosan quaternary ammonium salt: dissolving a certain amount of N, N, N-trimethyl chitosan quaternary ammonium salt in 18 wt% sodium erythorbate aqueous solution, wherein the mass-volume ratio of the N, N, N-trimethyl chitosan quaternary ammonium salt to the sodium erythorbate aqueous solution is 1: 20(g/ml), stirring for 25min at 30 ℃ and 400r/min, pouring the obtained mixed solution into a dialysis bag, tying a port of the dialysis bag, then putting the dialysis bag filled with liquid into distilled water, completely immersing the whole dialysis bag into the distilled water, dialyzing for 60h at 4 ℃, changing the distilled water every 6h, carrying out vacuum freeze drying on the obtained solution, wherein the vacuum freeze drying condition is to control the thickness of the material to be 8mm, set the pre-freezing temperature to be-20 ℃, keep for 2h when the temperature of a sample is reduced to-20 ℃, set the sublimation temperature to be 12 ℃, the analysis temperature to be 34 ℃, the vacuum degree to be 25pa, and drying for 30h to obtain the ascorbyl chitosan quaternary ammonium salt.
Example 8
The cabbage cold-chain logistics fresh-keeping method comprises the following steps:
i, pretreatment: picking fresh Chinese cabbages, removing rotten or damaged Chinese cabbages, cleaning, soaking the cleaned Chinese cabbages in ozone-containing water, wherein the mass ratio of the cleaned Chinese cabbages to the ozone-containing water is 1: 5, wherein the content of ozone in water is 0.5mg/L, the temperature of water is 10 ℃, the soaking time is 30min, the Chinese cabbage is placed at 10 ℃ for 35min, and the Chinese cabbage is drained to obtain the pretreated Chinese cabbage;
pre-freezing: putting the pretreated Chinese cabbage into a cold water precooling device at the temperature of 1 ℃, precooling the Chinese cabbage for 15min by cold water, wherein the vegetable processing capacity of the water cooling device is 4t/h, the power of the water cooling device is 0.37kw, putting the Chinese cabbage into a differential pressure precooling warehouse, the evaporation temperature of an air cooler in the differential pressure precooling warehouse is minus 8 ℃, the installed power is 3kw, the precooling target temperature is 3 ℃, measuring the central temperature of the Chinese cabbage every 5min, and when the temperature is reduced to 3 ℃, ending precooling to obtain the precooled Chinese cabbage;
III, fresh-keeping treatment: uniformly spraying the preservative at 3 ℃ onto the precooled Chinese cabbage to ensure that all parts of the precooled Chinese cabbage absorb the preservative, wherein the mass ratio of the preservative to the precooled Chinese cabbage is 3: 100, spraying the liquid with spraying equipment for 30min in an amount of 12kg/h, and air-drying in air-drying equipment at 10 ℃ for 20min to obtain the fresh-kept Chinese cabbage;
IV, sterilization: intermittently irradiating the fresh-kept Chinese cabbage with ultraviolet lamp at interval of 4min with ultraviolet intensity of 5000W/m2Irradiating for 1.5h to obtain sterilized Chinese cabbage;
v, cold storage: filling the sterilized Chinese cabbages into freshness protection bags, filling nitrogen into the freshness protection bags, sealing and packaging, and refrigerating in a refrigerator with the temperature of 2 ℃ and the humidity of 80%, wherein the mass of the Chinese cabbages in each freshness protection bag is 500 g;
VI, cold chain logistics transportation: the packaged Chinese cabbage is loaded into a transport vehicle, the temperature in the vehicle is 2 ℃, the relative humidity is 85%, and the temperature difference in the transport process is not more than 1 ℃.
The preparation method of the preservative comprises the following steps: mixing water, sodium alginate, sodium chloride, a sterilizing agent, ascorbic acid chitosan quaternary ammonium salt and fish collagen according to a mass ratio of 90: 2: 1: 0.15: 0.75: 0.75, stirring at the rotating speed of 400r/min for 15min at the temperature of 3 ℃, and standing for 2.5h at the temperature of 3 ℃ to obtain the preservative.
The sterilizing agent is a mixture of natamycin, charantin and perilla leaf extract, and the mass ratio of the natamycin to the charantin to the perilla leaf extract is 1: 1: 1.
the preparation method of the ascorbyl chitosan quaternary ammonium salt comprises the following steps:
i, preparing N, N, N-trimethyl chitosan quaternary ammonium salt: adding chitosan into N-methyl pyrrolidone, stirring at the rotation speed of 350r/min for 10h at the temperature of 30 ℃, adding sodium iodide, 1mol/L sodium hydroxide aqueous solution and methyl iodide, keeping the rotation speed unchanged, and continuously reacting for 24h at the temperature of 55 ℃, wherein the mass ratio of the chitosan to the N-methyl pyrrolidone to the sodium iodide to the sodium hydroxide aqueous solution to the methyl iodide is 1: 50: 2: 8: 11, adding acetone with the mass being 155 times that of the chitosan for precipitation, performing suction filtration, and drying the obtained filter cake in a drying oven at 50 ℃ for 50 hours to obtain N, N, N-trimethyl chitosan quaternary ammonium salt;
II, preparation of ascorbic acid chitosan quaternary ammonium salt: dissolving a certain amount of N, N, N-trimethyl chitosan quaternary ammonium salt in 18 wt% sodium erythorbate aqueous solution, wherein the mass-volume ratio of the N, N, N-trimethyl chitosan quaternary ammonium salt to the sodium erythorbate aqueous solution is 1: 20(g/ml), stirring for 25min at 30 ℃ and 400r/min, pouring the obtained mixed solution into a dialysis bag, tying a port of the dialysis bag, then putting the dialysis bag filled with liquid into distilled water, completely immersing the whole dialysis bag into the distilled water, dialyzing for 60h at 4 ℃, changing the distilled water every 6h, carrying out vacuum freeze drying on the obtained solution, wherein the vacuum freeze drying condition is to control the thickness of the material to be 8mm, set the pre-freezing temperature to be-20 ℃, keep for 2h when the temperature of a sample is reduced to-20 ℃, set the sublimation temperature to be 12 ℃, the analysis temperature to be 34 ℃, the vacuum degree to be 25pa, and drying for 30h to obtain the ascorbyl chitosan quaternary ammonium salt.
Example 9
The cabbage cold-chain logistics fresh-keeping method comprises the following steps:
i, pretreatment: picking fresh Chinese cabbages, removing rotten or damaged Chinese cabbages, cleaning, soaking the cleaned Chinese cabbages in ozone-containing water, wherein the mass ratio of the cleaned Chinese cabbages to the ozone-containing water is 1: 5, wherein the content of ozone in water is 0.5mg/L, the temperature of water is 10 ℃, the soaking time is 30min, the Chinese cabbage is placed at 10 ℃ for 35min, and the Chinese cabbage is drained to obtain the pretreated Chinese cabbage;
pre-freezing: putting the pretreated Chinese cabbage into a cold water precooling device at the temperature of 1 ℃, precooling the Chinese cabbage for 15min by cold water, wherein the vegetable processing capacity of the water cooling device is 4t/h, the power of the water cooling device is 0.37kw, putting the Chinese cabbage into a differential pressure precooling warehouse, the evaporation temperature of an air cooler in the differential pressure precooling warehouse is minus 8 ℃, the installed power is 3kw, the precooling target temperature is 3 ℃, measuring the central temperature of the Chinese cabbage every 5min, and when the temperature is reduced to 3 ℃, ending precooling to obtain the precooled Chinese cabbage;
III, fresh-keeping treatment: uniformly spraying the preservative at 3 ℃ onto the precooled Chinese cabbage to ensure that all parts of the precooled Chinese cabbage absorb the preservative, wherein the mass ratio of the preservative to the precooled Chinese cabbage is 3: 100, spraying the liquid with spraying equipment for 30min in an amount of 12kg/h, and air-drying in air-drying equipment at 10 ℃ for 20min to obtain the fresh-kept Chinese cabbage;
IV, sterilization: intermittently irradiating the fresh-kept Chinese cabbage with ultraviolet lamp at interval of 4min with ultraviolet intensity of 5000W/m2Irradiating for 1.5h to obtain sterilized Chinese cabbage;
v, cold storage: filling the sterilized Chinese cabbages into freshness protection bags, filling nitrogen into the freshness protection bags, sealing and packaging, and refrigerating in a refrigerator with the temperature of 2 ℃ and the humidity of 80%, wherein the mass of the Chinese cabbages in each freshness protection bag is 500 g;
VI, cold chain logistics transportation: the packaged Chinese cabbage is loaded into a transport vehicle, the temperature in the vehicle is 2 ℃, the relative humidity is 85%, and the temperature difference in the transport process is not more than 1 ℃.
The preparation method of the preservative comprises the following steps: mixing water, sodium alginate, sodium chloride, a sterilizing agent, polyethylene glycol and fish collagen according to a mass ratio of 90: 2: 1: 0.15: 0.75: 0.75, stirring at the rotating speed of 400r/min for 15min at the temperature of 3 ℃, and standing for 2.5h at the temperature of 3 ℃ to obtain the preservative.
The sterilizing agent is a mixture of natamycin, charantin and perilla leaf extract, and the mass ratio of the natamycin to the charantin to the perilla leaf extract is 1: 1: 1.
comparative example 1
The cabbage cold-chain logistics fresh-keeping method comprises the following steps:
i, pretreatment: picking fresh Chinese cabbages, removing rotten or damaged Chinese cabbages, cleaning, soaking the cleaned Chinese cabbages in ozone-containing water, wherein the mass ratio of the cleaned Chinese cabbages to the ozone-containing water is 1: 5, wherein the content of ozone in water is 0.5mg/L, the temperature of water is 10 ℃, the soaking time is 30min, the Chinese cabbage is placed at 10 ℃ for 35min, and the Chinese cabbage is drained to obtain the pretreated Chinese cabbage;
pre-freezing: putting the pretreated Chinese cabbage into a cold water precooling device at the temperature of 1 ℃, precooling the Chinese cabbage for 15min by cold water, wherein the vegetable processing capacity of the water cooling device is 4t/h, the power of the water cooling device is 0.37kw, putting the Chinese cabbage into a differential pressure precooling warehouse, the evaporation temperature of an air cooler in the differential pressure precooling warehouse is minus 8 ℃, the installed power is 3kw, the precooling target temperature is 3 ℃, measuring the central temperature of the Chinese cabbage every 5min, and when the temperature is reduced to 3 ℃, ending precooling to obtain the precooled Chinese cabbage;
III, fresh-keeping treatment: uniformly spraying the preservative at 3 ℃ onto the precooled Chinese cabbage to ensure that all parts of the precooled Chinese cabbage absorb the preservative, wherein the mass ratio of the preservative to the precooled Chinese cabbage is 3: 100, spraying the liquid with spraying equipment for 30min in an amount of 12kg/h, and air-drying in air-drying equipment at 10 ℃ for 20min to obtain the fresh-kept Chinese cabbage;
IV, sterilization: intermittently irradiating the fresh-kept Chinese cabbage with ultraviolet lamp at interval of 4min with ultraviolet intensity of 5000W/m2Irradiating for 1.5h to obtain sterilized Chinese cabbage;
v, cold storage: filling the sterilized Chinese cabbages into freshness protection bags, filling nitrogen into the freshness protection bags, sealing and packaging, and refrigerating in a refrigerator with the temperature of 2 ℃ and the humidity of 80%, wherein the mass of the Chinese cabbages in each freshness protection bag is 500 g;
VI, cold chain logistics transportation: the packaged Chinese cabbage is loaded into a transport vehicle, the temperature in the vehicle is 2 ℃, the relative humidity is 85%, and the temperature difference in the transport process is not more than 1 ℃.
The preparation method of the preservative comprises the following steps: mixing water, sodium alginate, sodium chloride and a sterilizing agent according to a mass ratio of 90: 2: 1: 0.15, stirring at the rotating speed of 400r/min for 15min at the temperature of 3 ℃, and standing for 2.5h at the temperature of 3 ℃ to obtain the preservative.
The sterilizing agent is a mixture of natamycin, charantin and perilla leaf extract, and the mass ratio of the natamycin to the charantin to the perilla leaf extract is 1: 1: 1.
example 10
The spinach cold-chain logistics preservation method comprises the following steps:
i, pretreatment: picking fresh spinach, removing the spinach which is rotten or damaged, cleaning, putting the cleaned spinach into water containing ozone for soaking, wherein the mass ratio of the cleaned spinach to the water containing ozone is 1: 5, wherein the content of ozone in water is 0.5mg/L, the temperature of water is 10 ℃, the soaking time is 30min, the spinach is placed at 10 ℃ for 35min, and the spinach is drained to obtain pretreated spinach;
pre-freezing: putting the pretreated spinach into cold water precooling equipment at the temperature of 1 ℃, precooling the spinach for 15min by cold water, wherein the vegetable processing capacity of the water cooling equipment is 4t/h, the power of the water cooling equipment is 0.37kw, putting the spinach into a pressure difference precooling warehouse, the evaporation temperature of an air cooler in the pressure difference precooling warehouse is minus 8 ℃, the installation power is 3kw, the precooling target temperature is 3 ℃, measuring the central temperature of the spinach every 5min, and when the temperature is reduced to 3 ℃, ending precooling to obtain the precooled spinach;
III, fresh-keeping treatment: uniformly spraying a preservative at 3 ℃ onto the pre-cooled spinach to ensure that all parts of the pre-cooled spinach are absorbed by the preservative, wherein the mass ratio of the preservative to the pre-cooled spinach is 3: 100, spraying the spinach for 30min by spraying equipment with the spraying liquid amount of 12kg/h, and air-drying in air-drying equipment at 10 ℃ for 20min to obtain the preserved spinach;
IV, sterilization: intermittently irradiating the spinach subjected to the preservation treatment by adopting an ultraviolet lamp tube at intervals of 4min, wherein the ultraviolet intensity is 5000W/m2, and the irradiation duration is 1.5h, so as to obtain the sterilized spinach;
v, cold storage: filling the sterilized spinach into freshness protection bags, filling nitrogen into the freshness protection bags, sealing and packaging, and refrigerating in a refrigerator with the temperature of 2 ℃ and the humidity of 80%, wherein the weight of the spinach in each freshness protection bag is 500 g;
VI, cold chain logistics transportation: the packaged spinach is loaded into a transport vehicle, the temperature in the vehicle is 2 ℃, the relative humidity is 85 percent, and the temperature difference in the transport process is not more than 1 ℃.
The preparation method of the preservative comprises the following steps: mixing water, sodium alginate, sodium chloride, a sterilizing agent, polyethylene glycol, ascorbic acid chitosan quaternary ammonium salt and fish collagen according to a mass ratio of 90: 2: 1: 0.15: 0.5: 0.5: 0.5, stirring at the rotating speed of 400r/min for 15min at the temperature of 3 ℃, and standing for 2.5h at the temperature of 3 ℃ to obtain the preservative.
The sterilizing agent is a mixture of natamycin, charantin and perilla leaf extract, and the mass ratio of the natamycin to the charantin to the perilla leaf extract is 1: 1: 1.
the preparation method of the ascorbyl chitosan quaternary ammonium salt comprises the following steps:
i, preparing N, N, N-trimethyl chitosan quaternary ammonium salt: adding chitosan into N-methyl pyrrolidone, stirring at the rotation speed of 350r/min for 10h at the temperature of 30 ℃, adding sodium iodide, 1mol/L sodium hydroxide aqueous solution and methyl iodide, keeping the rotation speed unchanged, and continuously reacting for 24h at the temperature of 55 ℃, wherein the mass ratio of the chitosan to the N-methyl pyrrolidone to the sodium iodide to the sodium hydroxide aqueous solution to the methyl iodide is 1: 50: 2: 8: 11, adding acetone with the mass being 155 times that of the chitosan for precipitation, performing suction filtration, and drying the obtained filter cake in a drying oven at 50 ℃ for 50 hours to obtain N, N, N-trimethyl chitosan quaternary ammonium salt;
II, preparation of ascorbic acid chitosan quaternary ammonium salt: dissolving a certain amount of N, N, N-trimethyl chitosan quaternary ammonium salt in 18 wt% sodium erythorbate aqueous solution, wherein the mass-volume ratio of the N, N, N-trimethyl chitosan quaternary ammonium salt to the sodium erythorbate aqueous solution is 1: 20(g/ml), stirring for 25min at 30 ℃ and 400r/min, pouring the obtained mixed solution into a dialysis bag, tying a port of the dialysis bag, then putting the dialysis bag filled with liquid into distilled water, completely immersing the whole dialysis bag into the distilled water, dialyzing for 60h at 4 ℃, changing the distilled water every 6h, carrying out vacuum freeze drying on the obtained solution, wherein the vacuum freeze drying condition is to control the thickness of the material to be 8mm, set the pre-freezing temperature to be-20 ℃, keep for 2h when the temperature of a sample is reduced to-20 ℃, set the sublimation temperature to be 12 ℃, the analysis temperature to be 34 ℃, the vacuum degree to be 25pa, and drying for 30h to obtain the ascorbyl chitosan quaternary ammonium salt.
Test example 1
And (3) weight loss rate test: the weight loss rate of the cabbage after 5 days of transportation was tested by treating the cabbage with the cold-chain logistics fresh-keeping method of the cabbage in examples 1-9. The weight is weighed, and the weight can be calculated by the following formula:
Figure BDA0002071465400000211
in the formula: m is the weight of the Chinese cabbage before transportation, kg; and m is the weight of the Chinese cabbage after 5 days of transportation, kg. Specific results are shown in table 1.
Table 1: weight loss rate test result table
Sample (I) After 5d weight loss/%)
Example 1 0.65
Example 2 0.92
Example 3 0.88
Example 4 0.66
Example 5 0.68
Example 6 0.67
Example 7 0.69
Example 8 0.70
Example 9 0.71
The precooling mode can quickly remove field heat and respiratory heat of the picked vegetables and slow down the metabolism of tissues and the change speed of the nutritional quality, and the good precooling mode can ensure that the shorter the time interval from picking to precooling, the better, the freshness of the vegetables in cold chain transportation can be kept to the maximum extent and the storage period of the vegetables can be prolonged. As can be seen from the test data in table 1, the short-term pre-cooling with ice water in the early stage in example 1 can rapidly lower the central temperature of the cabbage, reduce the time for the post-stage pressure difference pre-cooling, compensate for the surface moisture loss of the cabbage in the post-stage pre-cooling process, and the weight loss rate is lower than that of the cabbage treated only by the cold water pre-cooling method in example 2 and that of the cabbage treated by the pressure difference pre-cooling method in example 3.
Test example 2
And (3) determination of sterilization effect: the bacteriostatic effect of the preservative in the examples 1 to 9 on the alternaria brassicae is determined by referring to a synergistic coefficient method in section 1.2.4.2 of 'pesticide indoor bioassay test criteria bactericide NY/T1156.2-2006' and journal literature in the Guest's section' evaluation on dissimilarity between synergistic coefficient and cotoxicity coefficient and discussion on combined action of bactericide blending50(theoretical value) and correlation coefficient, actually observed as EC50(actual value), calculating a synergistic coefficient SR according to a Wadley formula, and determining the interaction of sterilizing agents with different proportions, wherein the synergistic coefficient SR is calculated according to the following formula:
SR＝EC50(theoretical value)/EC50(actual value)
SR is more than 1.5, and the bactericidal agent has a synergistic effect; an SR less than 0.5 shows antagonism; the SR value was between 0.5 and 1.5, which is shown as additive, and the specific calculations are shown in table 2.
Table 2: sterilizing effect test result table
Sample (I) SR
Example 1 2.27
Example 2 2.20
Example 3 2.19
Example 4 1.82
Example 5 1.91
Example 6 1.88
Example 7 2.11
Example 8 2.09
Example 9 2.10
As can be seen from the data in Table 2, the synergistic coefficients SR of examples 1-9 are all greater than 1.5, i.e., the sterilizing agents act synergistically. Wherein the synergistic coefficient SR of the preservative (the sterilizing agent is the mixture of natamycin, charantin and perilla leaf extract) in the embodiment 1 is larger than that of the preservative
Examples 4-6 (sterilant is a mixture of any two of natamycin, momordicin, perilla leaf extract).
Test example 3
And (3) measuring the content of nutrient components: the vitamin C content and the protein content of the Chinese cabbage in each example after 5 days of transportation are determined according to the methods specified in GB/T6195-.
Table 3: nutrient content test result table
Figure BDA0002071465400000231
As is apparent from the data in Table 3, the vitamin C content and protein content of the cabbages using the antifreeze (the antifreeze is a mixture of polyethylene glycol, quaternary ammonium ascorbate chitosan, and fish collagen) in example 1 were higher than those of the cabbages of examples 7 to 9 (the antifreeze is a mixture of any two of polyethylene glycol, quaternary ammonium ascorbate, and fish collagen) and the cabbages not using the antifreeze.
The foregoing is considered as illustrative and not restrictive in character, and that all equivalent and simple variations on the principles taught herein are included within the scope of the present invention; various modifications, additions and substitutions for the specific embodiments described may be made by those skilled in the art without departing from the scope of the invention as defined in the accompanying claims.

Claims (6)

1. A cold-chain logistics fresh-keeping method for vegetables is characterized by comprising the following steps:
i, pretreatment: picking and cleaning fresh vegetables, soaking the cleaned vegetables in water containing ozone, wherein the content of ozone in water is 0.1-1.0mg/L, the temperature of water is 8-15 ℃, the soaking time is 20-40min, placing the vegetables at 8-15 ℃ for 30-60min, and draining to obtain pretreated vegetables;
pre-freezing: pre-cooling the pre-treated vegetable for 10-20min with cold water, placing into a differential pressure pre-cooling warehouse, measuring the central temperature of the Chinese cabbage every 5min with the target temperature of 2-7 deg.C, and finishing pre-cooling when the temperature is reduced to 2-7 deg.C to obtain pre-cooled vegetable;
III, fresh-keeping treatment: treating the pre-frozen vegetables by adopting a preservative at the temperature of 2-7 ℃, and naturally air-drying or artificially air-drying to obtain the preserved vegetables;
IV, sterilization: sterilizing the vegetables after the preservation treatment to obtain sterilized vegetables;
v, cold storage: filling the sterilized vegetables into a freshness protection bag, filling nitrogen into the freshness protection bag, sealing and packaging, and refrigerating in a refrigerator with the temperature of 0-3 ℃ and the humidity of 80% -95% to obtain refrigerated vegetables;
VI, cold chain logistics transportation: putting the refrigerated vegetables into a transport vehicle, wherein the temperature in the vehicle is 2-6 ℃, the relative humidity is 85-95%, and the temperature difference in the transport process is not more than 1 ℃;
the preservative in the step III comprises the following raw materials in parts by weight: 80-100 parts of water, 1-3 parts of sodium alginate, 0.5-2 parts of sodium chloride, 0.05-0.4 part of sterilizing agent and 0.5-4 parts of antifreeze agent;
the sterilizing agent is a mixture of natamycin, charantin and perilla leaf extract, wherein the mass ratio of the natamycin to the charantin to the perilla leaf extract is (1-6): (1-6): (1-6).
2. The vegetable cold-chain logistics fresh-keeping method according to claim 1, wherein the pre-freezing mode in the step II is one or more of differential pressure pre-freezing, cold water pre-freezing, forced ventilation pre-cooling, vacuum pre-freezing and ice pre-freezing.
3. The vegetable cold-chain logistics fresh-keeping method according to claim 1, wherein the sterilization method in the step IV is one or more of ultraviolet sterilization, X-ray sterilization and ultrasonic sterilization.
4. The vegetable cold-chain logistics fresh-keeping method of claim 1, wherein the storage mode of the step VI is one or more of refrigeration, air-conditioned storage, reduced pressure storage and ice-temperature storage.
5. The cold-chain logistics fresh-keeping method for vegetables as claimed in claim 1, wherein the preparation method of the fresh-keeping agent is as follows: mixing water, sodium alginate, sodium chloride, sterilizing agent and antifreeze agent, mixing well, and standing at 3-6 deg.C for 1-4h to obtain the final product.
6. The vegetable cold-chain logistics fresh-keeping method of claim 1, wherein the antifreeze is one or more of polyethylene glycol, quaternary ammonium salt of ascorbic acid chitosan and fish collagen.
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CN110521770A (en) * 2019-10-17 2019-12-03 康来福农产品集团有限公司 Fresh-keeping of vegetables method
CN110896995B (en) * 2019-12-31 2021-10-29 江南大学 Fresh-keeping method for prolonging storage period of asparagus
CN111345340A (en) * 2020-03-12 2020-06-30 云南农垦蔬菜有限公司 Cold chain processing and fresh-keeping method for fresh vegetables
CN112544697A (en) * 2020-11-20 2021-03-26 海南同德食品配送有限公司 Cold-chain logistics fresh-keeping method for agricultural products
CN112741087A (en) * 2021-01-05 2021-05-04 北京洛娃日化有限公司 Cold chain food disinfectant and preparation method thereof
CN112314835B (en) * 2021-01-06 2021-04-06 浙江大学 Sterilizing method and system for inactivating novel coronavirus in cold chain food by ionizing radiation
CN112913909B (en) * 2021-03-15 2023-06-27 慈溪市三星农业开发有限公司 Vegetable fresh-keeping process

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