CN110122559A - 一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法 - Google Patents
一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法 Download PDFInfo
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Abstract
本发明公开了一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,该保鲜方法包括以下步骤:选取新鲜蒲菜,整理,切段,清洗;将鲜切蒲菜浸入二氧化氯溶液中浸泡,脱水;再将鲜切蒲菜浸入涂膜液中浸泡,脱水;最后将鲜切蒲菜片装入包装袋中,密封,贮藏;本发明将鲜切蒲菜片放入二氧化氯溶液中中进行浸泡,使多酚氧化酶、过氧化物酶的活性得到抑制,杀死蒲菜表面微生物,鲜切蒲菜不易发生腐烂;在鲜切蒲菜上涂膜,使鲜切蒲菜与空气隔离,降低了鲜切蒲菜被氧化的可能性,降低了鲜切蒲菜腐烂的发生,实验结果表明,采用本发明的保鲜方法对鲜切蒲菜进行保鲜的效果更好,有效的延缓了鲜切蒲菜变老腐烂、延长贮藏时间。
Description
技术领域
本发明涉及果蔬贮藏保鲜技术领域,具体是一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法。
背景技术
蒲菜(Typha latifolia L.),又名香蒲、蒲白、蒲儿菜等,为香蒲科香蒲属多年生水生草本植物,多生长于湖塘、沼泽边,在我国多地均有分布。蒲菜在国外一般用作观赏、水净化或入药,在我国江苏、山东等地区可作为蔬菜食用。蒲菜含有丰富的膳食纤维、矿质元素和维生素等,经常食用对维持膳食平衡,预防“三高”疾病多有裨益。现代研究显示,蒲菜还具有一定的药用价值,其性味寒凉,具有清凉解毒、利水、消肿之功效。目前,国内有关蒲菜贮藏保鲜的研究已有报道,有涂膜保鲜、气调保鲜、添加保鲜剂等,但都因工艺、成本等问题难以普及推广。由于鲜切蔬菜是需要经过切分处理的,所以蔬菜会受到一些切分过程中的机械损伤,造成蔬菜本身组织的损坏引起一些不利于贮藏的生理反应,如切割后的表面暴露在空气中容易发生腐烂,影响蔬菜的外观,切割过后蔬菜的无氧呼吸加速会产生一些异味,影响蔬菜的原有气味,经过切割的蔬菜会加剧产生过量的乙烯,增强组织的代谢使大量的营养和能量流失,使蔬菜失去了原有的价值;切割后划破的细胞会造成营养物质的流失,为微生物提供了有利的生长环境,加速了微生物的繁殖,导致了鲜切蔬菜的腐败变质。上述的反应会很大程度的缩短鲜切蔬菜的货架期,因此如何降低不良反应对鲜切蔬菜造成的影响、延长鲜切蔬菜的货架期就成了鲜切蔬菜加工技术的关键。
目前,国内外对鲜切蔬菜的保鲜技术主要有低温保鲜技术、气调保鲜技术、 UV-C保鲜技术、涂膜保鲜技术、ClO2保鲜技术等,通过控制鲜切蔬菜微生物生长、控制贮藏阶段环境的温度、湿度以及控制包装袋中的气体组成来达到保持蔬菜新鲜的目的。
发明内容
本发明的目的在于提供一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,以解决现有技术中的问题。
为实现上述目的,本发明提供如下技术方案:
一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,该保鲜方法包括以下步骤:
(1)选取新鲜蒲菜,整理,切段,清洗;
(2)将步骤(1)所得的鲜切蒲菜浸入二氧化氯溶液中浸泡,沥干;
(3)将步骤(2)所得的鲜切蒲菜浸入涂膜液中浸泡,沥干;
(4)将步骤(3)所得的鲜切蒲菜装入包装袋,密封,贮藏。
作为优化,一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,该保鲜方法包括以下步骤:
(1)选取无腐败、霉变或长芽的新鲜蒲菜,整理,切段,放入清水中,洗去泥土和杂质;
(2)将步骤(1)所得的鲜切蒲菜迅速浸入100~150ppm二氧化氯溶液中浸泡 15~35min,离心机脱水6~9min;
二氧化氯是一种强氧化剂,具有很强的杀菌作用,在水中的反应式如下: ClO2+H2O→3[O]+2H++Cl-新生态氧具有很强的氧化能力,对微生物细胞壁有较好的吸附和渗透性能,可有效地氧化细胞内含巯基(-SH)的酶,从而快速抑制细胞内蛋白质的合成,使蛋白质中的氨基酸氧化分解,导致氨基酸链断裂,蛋白质失去活力,使微生物死亡。对病毒的杀灭作用也是如此,二氧化氯能迅速地对病毒衣壳上蛋白质中的酪氨酸起破坏作用,从而抑制了病毒的特异性吸附,阻止了对宿主细胞的感染。在众多的氨基酸中,某些氨基酸很容易被二氧化氯所氧化,最典型的是芳香族氨基酸和含硫氨基酸,反应能力最强的是酪氨酸、色氨酸、半胱氨酸、蛋氨酸。这一特点使得二氧化氯常被作为杀菌剂应用到各个领域。
(3)将步骤(2)所得的鲜切蒲菜浸入涂膜液中浸泡20~40min,离心机脱水 6~9min,涂膜液包括以下重量百分比的组分:壳聚糖0.05-0.13%、醋酸 0.3-0.7%、氢氧化钠0.05-0.13%、ε-聚赖氨酸0.08-0.12%,其余为水;
壳聚糖溶解在醋酸溶液中,滴加氢氧化钠溶液与醋酸溶液进行中和,然后再加入ε-聚赖氨酸,混合均匀,得到涂膜液,将涂膜液涂覆在鲜切蒲菜外表,可将鲜切蒲菜与空气隔开,降低了鲜切蒲菜被氧化的可能性,减少鲜切蒲菜腐烂的发生,由于壳聚糖具有抑菌作用,能够防止鲜切蒲菜因细菌滋生而腐败变质,同时ε-聚赖氨酸也具有抗菌作用,壳聚糖与ε-聚赖氨酸协同作用,起到了多重杀菌的功效,延长贮藏时间;
(4)将步骤(3)所得的鲜切蒲菜装入双封条密实袋中,密封,置于0±2℃下贮藏,包装袋材质为PE聚乙烯,耐冷/热温度:-30℃~110℃,尺寸:18cm× 20cm。。
作为优化,二氧化氯溶液浓度为120ppm。
作为优化,涂膜液包括以下重量百分比的组分:壳聚糖0.09%、醋酸 0.5%、氢氧化钠0.09%、ε-聚赖氨酸0.10%,其余为水。
与现有技术相比,本发明的有益效果是:
一是本发明一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,(a) 二氧化氯可以有效杀灭多种病原菌,抑制果蔬腐败;(b)二氧化氯杀菌,不产生有害物质,安全无污染;(c)二氧化氯能够阻止蛋氨酸生成乙烯,破坏已生成的乙烯,延缓果蔬衰老。
二是本发明一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,ε -聚赖氨酸能在人体内分解为赖氨酸,而赖氨酸是人体必需的8种氨基酸之一,也是世界各国允许在食品中强化的氨基酸。因此ε-聚赖氨酸是一种营养型抑菌剂,安全性高于其他化学防腐剂,其急性口服毒性为5g/kg。ε-聚赖氨酸抑菌谱广,对于酵母属的尖锐假丝酵母菌、法红酵母菌、产膜毕氏酵母、玫瑰掷孢酵母,革兰氏阳性菌中的耐热脂肪芽孢杆菌、凝结芽孢杆菌、枯草芽孢杆菌,革兰氏阴性菌中的产气节杆菌、大肠杆菌等都有明显的抑制和杀灭作用。ε-聚赖氨酸对革兰氏阳性的微球菌,保加利亚乳杆菌,热链球菌,革兰氏阴性的大肠杆菌,沙门氏菌以及酵母菌的生长有明显抑制效果,聚赖氨酸与醋酸复合试剂对枯草芽胞杆菌有明显抑制作用。
三是本发明一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,壳聚糖溶解在醋酸溶液中,滴加氢氧化钠溶液与醋酸溶液进行中和,然后再加入其他抑菌剂和防腐剂,混合均匀,得到涂膜液,将涂膜液涂覆在鲜切蒲菜外表,可将鲜切蒲菜与空气隔开,降低了鲜切蒲菜被氧化的可能性,减少鲜切蒲菜腐烂的发生,由于壳聚糖具有抑菌作用,能够防止鲜切蒲菜因细菌滋生而腐败变质,同时ε-聚赖氨酸也具有抗菌作用,壳聚糖与ε-聚赖氨酸协同作用,起到了二次杀菌的功效,延长贮藏时间。
附图说明
图1为经过本发明实施例3的保鲜方法处理鲜切蒲菜1天后,鲜切蒲菜的状态图;
图2为经过本发明实施例3的保鲜方法处理鲜切蒲菜2天后,鲜切蒲菜的状态图;
图3为经过本发明实施例3的保鲜方法处理鲜切蒲菜3天后,鲜切蒲菜的状态图;
图4为经过本发明实施例3的保鲜方法处理鲜切蒲菜5天后,鲜切蒲菜的状态图;
图5为经过本发明实施例3的保鲜方法处理鲜切蒲菜7天后,鲜切蒲菜的状态图;
图6为经过对比例1的保鲜方法处理鲜切蒲菜1天后,鲜切蒲菜的状态图;
图7为经过对比例1的保鲜方法处理鲜切蒲菜2天后,鲜切蒲菜的状态图;
图8为经过对比例1的保鲜方法处理鲜切蒲菜3天后,鲜切蒲菜的状态图;
图9为经过对比例1的保鲜方法处理鲜切蒲菜5天后,鲜切蒲菜的状态图;
图10为经过对比例1的保鲜方法处理鲜切蒲菜7天后,鲜切蒲菜的状态图。
Claims (5)
1.一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,其特征在于,该保鲜方法包括以下步骤:
(1)选取新鲜蒲菜,整理,切段,清洗;
(2)将步骤(1)所得的鲜切蒲菜浸入二氧化氯溶液中浸泡,沥干;
(3)将步骤(2)所得的鲜切蒲菜浸入涂膜混合液中浸泡,沥干;
(4)将步骤(3)所得的鲜切蒲菜装入包装袋中,密封,贮藏。
2.根据权利要求1所述的一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,其特征在于,该保鲜方法包括以下步骤:
(1)选取无腐败、霉变或萎黄的新鲜蒲菜,整理,切段,放入清水中,洗去泥土和杂质;
(2)将步骤(1)所得的鲜切蒲菜迅速浸入100~150ppm二氧化氯溶液中浸泡15~35min,离心机脱水6~9min;
(3)将步骤(2)所得的鲜切蒲菜浸入涂膜液中浸泡20~40min,离心机脱水6~9min,所述涂膜液包括以下重量百分比的组分:壳聚糖0.05~0.13%、醋酸0.3~0.7%、氢氧化钠0.05~0.15%、ε-聚赖氨酸0.08~0.12%,其余为水;
(4)将步骤(3)所得的鲜切蒲菜装入包装袋、密封,置于0±2℃下贮藏,所述包装袋为双封条密实袋,包装袋材质为PE聚乙烯,耐冷/热温度:-30℃~110℃,尺寸:18cm×20cm。
3.根据权利要求2所述的一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,其特征在于,所述二氧化氯溶液浓度为120ppm。
4.根据权利要求3所述的一种延缓鲜切蒲菜变老腐烂、延长贮藏时间的保鲜方法,其特征在于,所述涂膜液包括以下重量百分比的组分:壳聚糖0.09%、醋酸0.5%、氢氧化钠0.09%、ε-聚赖氨酸0.10%,其余为水。
5.根据权利要求2至4中的任一项所述的一种防止鲜切蒲菜腐烂、延长贮藏时间的保鲜方法,其特征在于:双封条密实袋材质为PE聚乙烯,耐冷/热温度:-30℃~110℃,尺寸:18cm×20cm。
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