CN110521770A - Fresh-keeping of vegetables method - Google Patents
Fresh-keeping of vegetables method Download PDFInfo
- Publication number
- CN110521770A CN110521770A CN201910989921.8A CN201910989921A CN110521770A CN 110521770 A CN110521770 A CN 110521770A CN 201910989921 A CN201910989921 A CN 201910989921A CN 110521770 A CN110521770 A CN 110521770A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- antistaling agent
- fresh
- keeping
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 191
- 238000000034 method Methods 0.000 title claims abstract description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000661 sodium alginate Substances 0.000 claims abstract description 21
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 21
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 21
- 238000005507 spraying Methods 0.000 claims abstract description 9
- 238000005057 refrigeration Methods 0.000 claims abstract description 3
- 239000012530 fluid Substances 0.000 claims description 24
- 229920001661 Chitosan Polymers 0.000 claims description 16
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 14
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 14
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 14
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 14
- 235000020095 red wine Nutrition 0.000 claims description 13
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 12
- -1 capric acid glycerolipid Chemical class 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 239000005969 1-Methyl-cyclopropene Substances 0.000 claims description 7
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 claims description 7
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 10
- 230000002401 inhibitory effect Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 14
- 229930002875 chlorophyll Natural products 0.000 description 13
- 235000019804 chlorophyll Nutrition 0.000 description 13
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 13
- 230000002708 enhancing effect Effects 0.000 description 9
- 238000003756 stirring Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 235000019441 ethanol Nutrition 0.000 description 6
- 244000106835 Bindesalat Species 0.000 description 4
- 235000000318 Bindesalat Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000003026 anti-oxygenic effect Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 206010024642 Listless Diseases 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 125000004980 cyclopropylene group Chemical group 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- YBMRDBCBODYGJE-UHFFFAOYSA-N germanium dioxide Chemical class O=[Ge]=O YBMRDBCBODYGJE-UHFFFAOYSA-N 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 239000006004 Quartz sand Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000004098 cellular respiration Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000002313 glycerolipids Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—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
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to postharvest technology of fruits and vegetables fields to provide a kind of fresh-keeping of vegetables method for the problem that the fresh keeping time of vegetables is not grown, and the technical solution is as follows: the following steps are included: S1, vegetables pretreatment；S2, antistaling agent is prepared；S3, spraying antistaling agent；S4, refrigeration；Wherein, antistaling agent includes the component of following mass fraction: 80-85 parts of water；10-15 parts of sodium alginate；1-2 parts of oryzanol；0.3-0.5 parts of citric acid.By using the mutual coordinated of sodium alginate, oryzanol and citric acid, it may advantageously facilitate absorption of the cell in vegetables to moisture, also help the breathing for inhibiting cell, be conducive to vegetables and preferably keep moisture and nutrient, so that vegetables are more not easy the phenomenon that wilting, it is preferably fresh-keeping to be conducive to vegetables.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables fields, more specifically, it relates to a kind of fresh-keeping of vegetables method.
Background technique
Due to vegetables it is long in the ground when, can constantly from the moisture and nutriment in root absorption ground, so very fresh,
But after vegetables pick, the cell inside vegetables will not die, and therefore, cell can also constantly consume vegetables itself and store up
The moisture and nutriment of storage, but the vegetables picked are difficult to obtain moisture and nutriment again, can not also carry out photosynthesis again, at that time
Between it is long, moisture and nutriment in vegetables are consumed more, and vegetables are with regard to listless.
Existing preservation method is usually to spray water into vegetables, or vegetables are impregnated in water, and still, excess moisture is easy
Vegetable spoilage is caused, so that the fresh keeping time of vegetables is still shorter, therefore, still there is improved space.
Summary of the invention
In view of the deficiencies of the prior art, the present invention intends to provide a kind of fresh-keeping of vegetables method, has and extend
The advantages of fresh keeping time of vegetables.
To achieve the above object, the present invention provides the following technical scheme that
A kind of fresh-keeping of vegetables method, comprising the following steps:
S1, vegetables pretreatment: salt, vinegar and clear water being mixed with the ratio of 1-2g:1-2g:2-2.5L, form treatment fluid,
Vegetables are immersed in 3-5min in treatment fluid again；
S2, it prepares antistaling agent: each component of antistaling agent is uniformly mixed to form antistaling agent；
S3, spraying antistaling agent: vegetables being pulled out from treatment fluid, then are rinsed again with clear water, and drain, last toward vegetables
Middle spraying S2 prepares resulting antistaling agent；
S4, the vegetables for coating antistaling agent are put into freshness protection package, and tighten sack, placed into refrigerator and refrigerate；
Wherein, the antistaling agent includes the component of following mass fraction:
80-85 parts of water；
10-15 parts of sodium alginate；
1-2 parts of oryzanol；
0.3-0.5 parts of citric acid.
By adopting the above technical scheme, vegetables are impregnated by the treatment fluid for first salt, vinegar and water being used to be mixed to form, salt water
Concentration is greater than the concentration of the water in vegetables, preferably penetrates into vegetables to be conducive to salt water, so that the water of vegetables missing
Get to supplement, meanwhile, the inoxidizability that vinegar also helps enhancing vegetables is conducive to so that vegetables are more not easy to be oxidized
Extend the vegetables pot-life；In addition, being conducive to by using the mutual coordinated of sodium alginate, oryzanol and citric acid
Promote absorption of the cell in vegetables to moisture, meanwhile, the breathing for inhibiting cell is also helped, so that the consumption of cell declines,
Moisture and nutrient are preferably kept to be conducive to vegetables, so that vegetables are more not easy the phenomenon that wilting, is conducive to
Vegetables are preferably fresh-keeping, so that the holding time of vegetables extends.
The present invention is further arranged to: in the step S1, treatment fluid and the mass ratioes of vegetables for impregnating vegetables are
2:1.
It by adopting the above technical scheme, is 2:1 by controlling the mass ratio for the treatment of fluid and vegetables for impregnating vegetables, favorably
Be conducive to the antioxygenic property for preferably enhancing vegetables while vegetables preferably absorb moisture, meanwhile, so that treatment fluid
Dosage is not easy excess, it is not easy to cause the waste for the treatment of fluid.
The present invention is further arranged to: in the step S3, antistaling agent and the mass ratioes of vegetables for spraying vegetables are
0.5:1。
By adopting the above technical scheme, it is 0.5:1 by the mass ratio for controlling antistaling agent and vegetables for spraying vegetables, has
The moisture in antistaling agent is preferably absorbed conducive to vegetables, so that being conducive to vegetables preferably keeps moisture, meanwhile, also make vegetables
On the case where being not easy the excess moisture advantageously reduced on vegetables containing excessive moisture and leading to vegetable spoilage, Jin Eryou
Conducive to the pot-life for preferably extending vegetables.
The present invention is further arranged to: in the step S4, air hole is provided on freshness protection package.
By adopting the above technical scheme, by being provided with air hole on freshness protection package, be conducive to the cellular respiration of vegetables
Freshness protection package is preferably discharged in the carbon dioxide generated in journey, meanwhile, it also helps steam and freshness protection package is preferably discharged, so that
More it is not easy there are ponding in freshness protection package, so that vegetables are more not easy the situation for occurring rotten because of excess moisture,
It is conducive to extend the pot-life of vegetables.
The present invention is further arranged to: in the step S4, the density of air hole is 20-25/m2, the aperture of air hole
For 1-2mm.
By adopting the above technical scheme, by controlling density and the aperture of air hole, be conducive to inside and outside freshness protection package preferably
Exchanging gas makes vegetables more be not easy to occur because of water while to be conducive to preferably keep the cell activity in vegetables
Divide excessive and rotten phenomenon, is conducive to extend the pot-life of vegetables.
The present invention is further arranged to: in the step S4, the temperature control of refrigerator is 1-3 DEG C, the relative humidity of refrigerator
Control is 80%-85%.
By adopting the above technical scheme, by controlling the temperature and relative humidity of refrigerator, be conducive to preferably keep vegetables
In cell activity so that vegetables are more not easy to be damaged by frost, meanwhile, be conducive to preferably keep the moisture in vegetables so that
Moisture in vegetables does not allow the pot-life easy to lose, and then being conducive to extend vegetables more.
The present invention is further arranged to: the antistaling agent further includes the component of following mass fraction:
0.5-1 parts of chitosan；
0.05-0.1 parts of propylene glycol alginate.
By adopting the above technical scheme, it by the way that being used in compounding for chitosan and propylene glycol alginate is added, may advantageously facilitate
Cell in vegetables preferably absorbs moisture, so that being conducive to vegetables preferably keeps moisture, is conducive to extend the preservation of vegetables
Time limit；Meanwhile the anti-microbial property of enhancing vegetables is also helped, so that vegetables are not allowed more perishable, and then it is conducive to extend vegetable
The pot-life of dish.
The present invention is further arranged to: the antistaling agent further includes the component of following mass fraction:
0.1-0.2 parts of red wine.
By adopting the above technical scheme, by the way that red wine is added, be conducive to the antioxygenic property for enhancing vegetables, so that vegetables
More it is not easy to be oxidized, to be conducive to extend the pot-life of vegetables；Meanwhile also helping the antibiotic property of enhancing vegetables
Can, so that vegetables are not allowed more perishable, it is conducive to extend the pot-life of vegetables.
The present invention is further arranged to: the antistaling agent further includes the component of following mass fraction:
1-1.2 parts of pungent capric acid glycerolipid.
By adopting the above technical scheme, by the way that pungent capric acid glycerolipid and the mutual coordinated of red wine is added, be conducive to more
Inhibit the moisture loss in vegetables well, so that the moisture dissipation speed in vegetables is slower, is preferably protected to be conducive to vegetables
Water holding point, so that the pot-life of vegetables is longer.
The present invention is further arranged to: the antistaling agent further includes the component of following mass fraction:
0.1-0.3 parts of 1- methyl cyclopropene.
By adopting the above technical scheme, by addition 1- methyl cyclopropene, be conducive to the antioxygenic property for enhancing vegetables, so that
Vegetables are more not easy to be oxidized, so that vegetables leaf is more not easy to turn yellow, are conducive to extend the pot-life of vegetables.
In conclusion the invention has the following advantages:
1. impregnating vegetables by the treatment fluid for first salt, vinegar and water being used to be mixed to form, is conducive to salt water and preferably permeates
Into in vegetables, so that the moisture of vegetables missing is supplemented, meanwhile, vinegar also helps the inoxidizability of enhancing vegetables, so that
Vegetables are more not easy to be oxidized, and are conducive to extend the pot-life of vegetables；
2. may advantageously facilitate in vegetables by using the mutual coordinated of sodium alginate, oryzanol and citric acid
Absorption of the cell to moisture also helps the breathing for inhibiting cell, is conducive to vegetables and preferably keeps moisture and nutrient, so that
Vegetables are more not easy the phenomenon that wilting, and it is preferably fresh-keeping to be conducive to vegetables；
3. be used in compounding by the way that chitosan is added with propylene glycol alginate, cell in vegetables may advantageously facilitate preferably
Moisture is absorbed, the pot-life of vegetables is conducive to extend；
4. being used in compounding by the way that chitosan is added with propylene glycol alginate, the anti-microbial property of enhancing vegetables is also helped,
So that vegetables are not allowed more perishable, it is conducive to extend the pot-life of vegetables.
Detailed description of the invention
Fig. 1 is the process flow chart of fresh-keeping of vegetables method in the present invention.
Specific embodiment
With reference to the accompanying drawings and embodiments, invention is further described in detail.
In following embodiment, sodium alginate uses the sodium alginate of Zhejiang Zhong Tuan Bioisystech Co., Ltd.
In following embodiment, oryzanol uses the article No. of the gloomy International Trading Company Ltd of Dalian Fick for the paddy of FS-D0527
Dimension element.
In following embodiment, citric acid uses the edible citric acid of Nantong Tian Hao Chemical Co., Ltd..
In following embodiment, chitosan uses the chitosan of Henan Xing Yuan chemical products Co., Ltd.
In following embodiment, propylene glycol alginate uses the propylene glycol alginate of Shandong Feng Tai Biotechnology Co., Ltd.
In following embodiment, red wine uses the red wine of Dongguan City sage health quotient trade Co., Ltd.
In following embodiment, pungent capric acid glycerolipid uses the article No. of Shanghai Jin Sui Biotechnology Co., Ltd for J36501-
The pungent capric acid glycerolipid of 25g.
In following embodiment, 1- methyl cyclopropene uses Wuhan to tie up the article No. of this Germania bioengineering Co., Ltd as HBW-
20927 1- methyl cyclopropene.
Embodiment 1
A kind of fresh-keeping of vegetables method, comprising the following steps:
S1, vegetables pretreatment, specific as follows:
Salt, vinegar and clear water are mixed with the ratio of 1g:1g:2L, form treatment fluid, then vegetables are immersed in treatment fluid
3min, for impregnate vegetables treatment fluid and vegetables mass ratio be 2.5:0.5.
S2, antistaling agent is prepared, specific as follows:
Water 80kg is added in 100L stirred tank, under normal temperature condition, is stirred with the revolving speed of 150r/min, while stirring
Sodium alginate 15kg, oryzanol 1kg and citric acid 0.5kg is added, stirs evenly, forms antistaling agent.
S3, spraying antistaling agent, specific as follows:
Vegetables are pulled out from treatment fluid, then are rinsed again with clear water, and drain, finally the even application S2 system into vegetables
Standby resulting antistaling agent, antistaling agent and the mass ratioes of vegetables for spraying vegetables are 1::0.5.
S4, refrigeration, specific as follows:
The vegetables for coating antistaling agent are put into freshness protection package, and tighten sack, places into refrigerator and refrigerates, control refrigerator
Temperature be 4 DEG C, control refrigerator relative humidity be 75%.
Embodiment 2
The difference from embodiment 1 is that:
S2, antistaling agent is prepared, specific as follows:
Water 82.5kg is added in 100L stirred tank, under normal temperature condition, is stirred with the revolving speed of 150r/min, side stirring
Sodium alginate 12.5kg, oryzanol 1.5kg and citric acid 0.4kg is added in side, stirs evenly, and forms antistaling agent.
Embodiment 3
The difference from embodiment 1 is that:
S2, antistaling agent is prepared, specific as follows:
Water 85kg is added in 100L stirred tank, under normal temperature condition, is stirred with the revolving speed of 150r/min, while stirring
Sodium alginate 10kg, oryzanol 2kg and citric acid 0.3kg is added, stirs evenly, forms antistaling agent.
Embodiment 4
The difference from embodiment 1 is that:
S2, antistaling agent is prepared, specific as follows:
Water 81kg is added in 100L stirred tank, under normal temperature condition, is stirred with the revolving speed of 150r/min, while stirring
Sodium alginate 14kg, oryzanol 1.8kg and citric acid 0.4kg is added, stirs evenly, forms antistaling agent.
Embodiment 5
Difference with embodiment 4 is:
S1, vegetables pretreatment, specific as follows:
Salt, vinegar and clear water are mixed with the ratio of 2g:2g:2.5L, form treatment fluid, then vegetables are immersed in treatment fluid
Middle 5min, for impregnate vegetables treatment fluid and vegetables mass ratio be 2.5:0.5.
Embodiment 6
Difference with embodiment 4 is:
S1, vegetables pretreatment, specific as follows:
Salt, vinegar and clear water are mixed with the ratio of 1.3g:1.5g:2.1L, form treatment fluid, then vegetables are immersed in place
Manage liquid in 4min, for impregnate vegetables treatment fluid and vegetables mass ratio be 2.5:0.5.
Embodiment 7
Difference with embodiment 6 is:
The mass ratio of the treatment fluid and vegetables that are used to impregnate vegetables in step S1 is 2:1.
The mass ratio of the antistaling agent and vegetables that are used to spray vegetables in step S3 is 0.5:1.
Air hole is provided on freshness protection package in step S4, the density of air hole is 20/m2, the aperture of air hole is 2mm；
The temperature control of refrigerator is 1 DEG C, and the relative humidity control of refrigerator is 85%.
Embodiment 8
Difference with embodiment 7 is: it is provided with air hole on the freshness protection package in step S4, the density of air hole is 25/
m2, the aperture of air hole is 1mm；The temperature control of refrigerator is 3 DEG C, and the relative humidity control of refrigerator is 80%.
Embodiment 9
Difference with embodiment 7 is: it is provided with air hole on the freshness protection package in step S4, the density of air hole is 22/
m2, the aperture of air hole is 1.4mm；The temperature control of refrigerator is 2 DEG C, and the relative humidity control of refrigerator is 84%.
Embodiment 10
Difference with embodiment 9 is: not being provided with air hole on the freshness protection package in step S4.
Embodiment 11
Difference with embodiment 9 is: the density of the air hole on freshness protection package in step S4 is 18/m2, air hole
Aperture be 2.5mm.
Embodiment 12
Difference with embodiment 9 is: the density of the air hole on freshness protection package in step S4 is 26/m2, air hole
Aperture be 0.5mm.
Embodiment 13
Difference with embodiment 9 is: the temperature control of the refrigerator in step S4 is 0 DEG C, and the relative humidity of refrigerator controls
It is 90%.
Embodiment 14
Difference with embodiment 9 is: the temperature control of the refrigerator in step S4 is 4 DEG C, and the relative humidity of refrigerator controls
It is 75%.
Embodiment 15
Difference with embodiment 9 is: in step s 2, while sodium alginate, oryzanol and citric acid is added,
Chitosan 0.5kg, propylene glycol alginate 0.1kg is added.
Embodiment 16
Difference with embodiment 9 is: in step s 2, while sodium alginate, oryzanol and citric acid is added,
Chitosan 1kg, propylene glycol alginate 0.05kg is added.
Embodiment 17
Difference with embodiment 16 is: component chitosan is not added in antistaling agent.
Embodiment 18
Difference with embodiment 16 is: component propylene glycol alginate is not added in antistaling agent.
Embodiment 19
Difference with embodiment 9 is: in step s 2, while sodium alginate, oryzanol and citric acid is added,
Chitosan 0.5kg, propylene glycol alginate 0.1kg, red wine 0.15kg, pungent capric acid glycerolipid 1.2kg, 1- methyl ring is added
Propylene 0.3kg.
Embodiment 20
Difference with embodiment 9 is: in step s 2, while sodium alginate, oryzanol and citric acid is added,
Chitosan 0.75kg, propylene glycol alginate 0.05kg, red wine 0.2kg, pungent capric acid glycerolipid 1.1kg, 1- methyl is added
Cyclopropylene 0.2kg.
Embodiment 21
Difference with embodiment 9 is: in step s 2, while sodium alginate, oryzanol and citric acid is added,
Chitosan 1kg, propylene glycol alginate 0.08kg, red wine 0.1kg, pungent capric acid glycerolipid 1kg, 1- methyl cyclopropene is added
0.1kg。
Embodiment 22
Difference with embodiment 9 is: in step s 2, while sodium alginate, oryzanol and citric acid is added,
Chitosan 0.7kg, propylene glycol alginate 0.06kg, red wine 0.11kg, pungent capric acid glycerolipid 1.2kg, 1- methyl is added
Cyclopropylene 0.2kg.
Embodiment 23
Difference with embodiment 22 is: component red wine is not added in antistaling agent.
Embodiment 24
Difference with embodiment 22 is: the pungent capric acid grease of component is not added in antistaling agent.
Comparative example 1
Difference with embodiment 9 is: component sodium alginate, Gu Wei not being added in the antistaling agent preparation process of step S4
Element and citric acid.
Comparative example 2
Difference with embodiment 9 is: component sodium alginate not being added in the antistaling agent preparation process of step S4.
Comparative example 3
Difference with embodiment 9 is: component oryzanol not being added in the antistaling agent preparation process of step S4.
Comparative example 4
Difference with embodiment 9 is: component citric acid not being added in the antistaling agent preparation process of step S4.
Experiment 1
The romaine lettuce that phase homogenous quantities have just been picked in vegetable plot is stored using the preservation method of above embodiments and comparative example,
Detect chlorophyll content (mg/g) of the romaine lettuce before storage and after storage.
The specific detection method is as follows: weighing the fresh sample 0.1g shredded, is put into grinding body, a small amount of quartz sand and carbon is added
The ethanol solution that sour calcium powder and 3mL mass concentration are 95%, is ground to tissue turned pale, forms homogenate, stands 5min.
Then a filter paper is taken to be placed in funnel, the ethanol wet for being 95% with concentration, then along glass bar extracting solution
It pours into funnel, and is filled into the test tube of 10mL, rinse grinding body, pestle and residual with the ethyl alcohol that a small amount of mass concentration is 95%
It slag 3 times, is finally poured into funnel together with residue.
The ethyl alcohol that mass concentration is 95% is drawn with dropper, and by the chlorophyll whole suction funnel on filter paper, until
In filter paper and residue until redgreen, it finally is settled to 10mL with the ethyl alcohol that mass concentration is 95%, is shaken up.Finally chlorophyll
Extracting solution pours into the cuvette that optical path is 1cm, and the ethyl alcohol for being 95% using mass concentration is blank control, wavelength 665nm,
Absorbance is measured under 649nm, 470nm, and calculates the content (mg/g) of chlorophyll according to the following formula.
Ca (mg/L)=13.95A665-6.88A649；
Cb (mg/L)=24.96A649-7.32A665；
Chlorophyll content (mg/g)=[Ca+Cb) * 10*0.001*1]/0.1.
Experiment 2
The romaine lettuce that phase homogenous quantities have just been picked in vegetable plot is stored using the preservation method of above embodiments and comparative example,
It detects romaine lettuce and the rotten time (h) occurs.
The detection data tested above is shown in Table 1.
Table 1
It can be obtained according to the data comparison of embodiment 4-6 in table 1, pass through treatment fluid of the control vegetables in preprocessing process
Component ratio and vegetables soaking time may advantageously facilitate absorption of the vegetables to moisture, so that vegetables are more not easy to wither
It is listless, meanwhile, so that the chlorophyll content in vegetables is more not susceptible to influence, while being conducive to extend the pot-life of vegetables
It also helps vegetables and keeps better nutrition.
It can be obtained according to the data comparison of embodiment 6-9 in table 1, by controlling for impregnating the treatment fluid of vegetables and being used for
The dosage of the antistaling agent of vegetables is sprayed, meanwhile, by the density of the air hole on control freshness protection package and the aperture of air hole, and
The temperature and relative humidity for controlling refrigerator, may advantageously facilitate absorption of the vegetables to moisture, meanwhile, it also helps and slows down vegetables
Moisture dissipation speed also to be not easy ponding in freshness protection package, so that vegetables are more not easy to wilt, meanwhile, also make
Vegetables are more not easy to be immersed in water and lead to vegetable spoilage, and then are conducive to extend the holding time of vegetables.
Can be obtained according to the data comparison of embodiment 9-12 in table 1, by control freshness protection package on air hole density and
Aperture is conducive to the moisture dissipation speed for slowing down vegetables, is conducive to vegetables and preferably keeps moisture, to be conducive to extend vegetables
Holding time so that vegetables are more not easy wilting phenomenon occur, so that the chlorophyll content in vegetables is more not susceptible to
To influence.
It can be obtained according to embodiment 9 in table 1 and the data comparison of embodiment 13-14, by the temperature and phase that control refrigerator
To humidity so that the moisture of vegetables do not allow more it is easy to lose, so that being conducive to vegetables preferably keeps moisture, so that the guarantor of vegetables
Time extension is deposited, meanwhile, so that vegetables are more not easy wilting phenomenon occur, so that the chlorophyll content in vegetables is not allowed more
Vulnerable to influence.
It can be obtained according to embodiment 9 in table 1 and the data comparison of embodiment 15-16, by the way that chitosan and alginic acid third is added
The mutual coordinated of diol ester may advantageously facilitate absorption of the vegetables to moisture, so that vegetables are more not easy to wilt
The phenomenon that, so that the chlorophyll content in vegetables is more not readily susceptible to influence；Meanwhile also helping the antibiotic property of enhancing vegetables
Can so that vegetables do not allow more it is perishable, to be conducive to extend the pot-life of vegetables.
It can be obtained according to the data comparison of embodiment 15-18 in table 1, only be matched when chitosan cooperates with mutually with propylene glycol ester
When conjunction, the effect for promoting vegetables to the absorption of moisture can be just better played, has lacked any component, has been easy the water to vegetables
Divide to absorb and impact, and then is easy to impact the chlorophyll content of vegetables and the pot-life of vegetables.
It can be obtained according to embodiment 16 in table 1 and the data comparison of embodiment 19-22, by the way that red wine, pungent capric acid is added
Glycerolipid and 1- methyl cyclopropene, are conducive to the absorption for advantageously promoting vegetables to moisture, so that vegetables are in storage process
In be more not easy the phenomenon that wilting so that the chlorophyll content of vegetables is more not readily susceptible to influence, and then be conducive to
Extend the pot-life of vegetables.
It can be obtained according to the data comparison of 22-24 in table 1, red wine with pungent capric acid glycerolipid there is centainly mutual to cooperate with
Mating reaction has lacked any component and has been easy to have an impact the chlorophyll content of vegetables and pot-life.
It can be obtained according to embodiment 9 in table 1 and the data comparison of comparative example 1-4, only when sodium alginate, oryzanol and lemon
When the lemon mutual coordinated of acid, the effect for promoting vegetables to absorb moisture can be just better played, any component has been lacked, is easy
The moisture absorption of vegetables is impacted, and then is easy to cause shadow to the chlorophyll content of vegetables and the pot-life of vegetables
It rings.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this
All by the protection of Patent Law in the scope of the claims of invention.
Claims (10)
1. a kind of fresh-keeping of vegetables method, it is characterized in that: the following steps are included:
S1, vegetables pretreatment: salt, vinegar and clear water are mixed with the ratio of 1-2g:1-2g:2-2.5L, form treatment fluid, then will
Vegetables are immersed in 3-5min in treatment fluid；
S2, it prepares antistaling agent: each component of antistaling agent is uniformly mixed to form antistaling agent；
S3, spraying antistaling agent: vegetables are pulled out from treatment fluid, then are rinsed again with clear water, and drain, are finally sprayed into vegetables
It applies S2 and prepares resulting antistaling agent；
S4, refrigeration: the vegetables for coating antistaling agent are put into freshness protection package, and tighten sack, places into refrigerator and refrigerates；
Wherein, the antistaling agent includes the component of following mass fraction:
80-85 parts of water；
10-15 parts of sodium alginate；
1-2 parts of oryzanol；
0.3-0.5 parts of citric acid.
2. fresh-keeping of vegetables method according to claim 1, it is characterized in that: in the step S1, for impregnating the place of vegetables
The mass ratio for managing liquid and vegetables is 2:1.
3. fresh-keeping of vegetables method according to claim 1, it is characterized in that: in the step S3, for spraying the guarantor of vegetables
The mass ratio of fresh dose and vegetables is 0.5:1.
4. fresh-keeping of vegetables method according to claim 1, it is characterized in that: being provided on freshness protection package ventilative in the step S4
Hole.
5. fresh-keeping of vegetables method according to claim 4, it is characterized in that: the density of air hole is 20- in the step S4
25/m2, the aperture of air hole is 1-2mm.
6. fresh-keeping of vegetables method according to claim 1, it is characterized in that: in the step S4, the temperature control of refrigerator is
1-3 DEG C, the relative humidity control of refrigerator is 80%-85%.
7. -6 any fresh-keeping of vegetables method according to claim 1, it is characterized in that: the antistaling agent further includes following quality
The component of number:
0.5-1 parts of chitosan；
0.05-0.1 parts of propylene glycol alginate.
8. -6 any fresh-keeping of vegetables method according to claim 1, it is characterized in that: the antistaling agent further includes following quality
The component of number:
0.1-0.2 parts of red wine.
9. fresh-keeping of vegetables method according to claim 8, it is characterized in that: the antistaling agent further includes following mass fraction
Component:
1-1.2 parts of pungent capric acid glycerolipid.
10. -6 any fresh-keeping of vegetables method according to claim 1, it is characterized in that: the antistaling agent further includes following matter
Measure the component of number:
0.1-0.3 parts of 1- methyl cyclopropene.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910989921.8A CN110521770A (en) | 2019-10-17 | 2019-10-17 | Fresh-keeping of vegetables method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910989921.8A CN110521770A (en) | 2019-10-17 | 2019-10-17 | Fresh-keeping of vegetables method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110521770A true CN110521770A (en) | 2019-12-03 |
Family
ID=68671973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910989921.8A Pending CN110521770A (en) | 2019-10-17 | 2019-10-17 | Fresh-keeping of vegetables method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110521770A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112913909A (en) * | 2021-03-15 | 2021-06-08 | 慈溪市三星农业开发有限公司 | Vegetable fresh-keeping process |
| CN115399367A (en) * | 2022-11-02 | 2022-11-29 | 山东科大创业生物有限公司 | Composition for prolonging storage period of fruits and preparation method and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411356A (en) * | 2007-10-19 | 2009-04-22 | 冷博 | Fresh-keeping and green-keeping method of natural and organic vegetables |
| CN104686645A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Industrialized refrigeration fresh-keeping method of greenhouse vegetable |
| CN105875816A (en) * | 2016-04-27 | 2016-08-24 | 戴敏 | Tomato preservative |
| CN106070588A (en) * | 2016-08-08 | 2016-11-09 | 黄毅 | A kind of preservation method of fruit |
| CN110012933A (en) * | 2019-05-24 | 2019-07-16 | 刘建飞 | The Cold Chain Logistics preservation method of vegetables |
-
2019
- 2019-10-17 CN CN201910989921.8A patent/CN110521770A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411356A (en) * | 2007-10-19 | 2009-04-22 | 冷博 | Fresh-keeping and green-keeping method of natural and organic vegetables |
| CN104686645A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Industrialized refrigeration fresh-keeping method of greenhouse vegetable |
| CN105875816A (en) * | 2016-04-27 | 2016-08-24 | 戴敏 | Tomato preservative |
| CN106070588A (en) * | 2016-08-08 | 2016-11-09 | 黄毅 | A kind of preservation method of fruit |
| CN110012933A (en) * | 2019-05-24 | 2019-07-16 | 刘建飞 | The Cold Chain Logistics preservation method of vegetables |
Non-Patent Citations (3)
| Title |
|---|
| 尤新: "《尤新食品发酵论文选》", 31 January 2005, 中国轻工业出版社 * |
| 未知: "蔬菜蔫了别发愁 爱宝送您返鲜窍门", 《百度》 * |
| 米亚: "《家庭生活万事通》", 30 September 2017, 电子科技大学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112913909A (en) * | 2021-03-15 | 2021-06-08 | 慈溪市三星农业开发有限公司 | Vegetable fresh-keeping process |
| 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 |
| CN115399367A (en) * | 2022-11-02 | 2022-11-29 | 山东科大创业生物有限公司 | Composition for prolonging storage period of fruits and preparation method and application thereof |
| CN115399367B (en) * | 2022-11-02 | 2023-04-25 | 山东科大创业生物有限公司 | Composition for prolonging storage period of fruits and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101066069B (en) | Compounding process and usage of spice oil composition for preserving fruit | |
| CN103283830B (en) | Ginkgo fruit composite preservative and preservation method | |
| CN110521770A (en) | Fresh-keeping of vegetables method | |
| CN101199298B (en) | Melon and fruit fresh-keeping liquid and preparation method thereof | |
| CN102028022A (en) | Green vegetable compound antistaling agent and matched antistaling method thereof | |
| CN102578209B (en) | Composite fresh-keeping liquid for chilled duck meat and preparation method and application thereof | |
| CN103734297B (en) | Siraitia grosvenorii water-retaining bactericidal coating liquid and preparation method thereof | |
| CN103719261B (en) | A kind of mango water retention sterilization coating liquid and preparation method thereof | |
| CN103719264B (en) | A kind of mango water retention sterilization coating liquid and preparation method thereof | |
| CN104381420A (en) | Method for preserving frozen fresh chicken by coating and air conditioning | |
| CN101019570B (en) | Preservative specially for Hami melon | |
| CN104996551A (en) | Novel composite fresh keeping agent for keeping vegetables green | |
| CN104082404B (en) | A kind of fruit antistaling agent and preparation method thereof | |
| CN103385288A (en) | Method for lichee fresh-keeping by epigallocatechin gallate | |
| KR20130077529A (en) | Method for extending vase life of cut flowers | |
| CN112021392A (en) | Composite preservative containing natural essential oil nano chitosan particles and application of composite preservative in sturgeon fillet storage | |
| CN106560043A (en) | Pulsed mildew-preventing phase temperature fresh keeping method for pomegranate | |
| CN106900834A (en) | A kind of preservation method of Luchuan pork | |
| CN106901142A (en) | Hydrogen-rich degradation agent of rear vegetables and the accumulation of fruit nitrite and its preparation method and application is adopted in reduction | |
| CN107502371A (en) | A kind of soil acidification modifying agent and preparation method thereof | |
| CN103283825A (en) | Sugar orange preservative, preparation method of preservative, and sugar orange storage method | |
| CN105982076A (en) | Preparation method of ham | |
| CN109757551A (en) | A kind of tea polyphenol liposomes/lysozyme-chitosan sustained-release film preparation method fresh-keeping applied to fillet | |
| CN106417578A (en) | Modified atmosphere packaging method for obviously prolonging toadstool refreshing period | |
| CN104686647B (en) | A kind of grape fresh-keeping controlled atmosphere paper |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191203 |