CN110583970A - Preservation method of Trapa acornis nakai - Google Patents
Preservation method of Trapa acornis nakai Download PDFInfo
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- CN110583970A CN110583970A CN201910953519.4A CN201910953519A CN110583970A CN 110583970 A CN110583970 A CN 110583970A CN 201910953519 A CN201910953519 A CN 201910953519A CN 110583970 A CN110583970 A CN 110583970A
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- trapa acornis
- trapa
- nakai
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- 241000671611 Trapa acornis Species 0.000 title claims abstract description 125
- 238000000034 method Methods 0.000 title claims abstract description 49
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- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000003755 preservative agent Substances 0.000 claims abstract description 35
- 230000002335 preservative effect Effects 0.000 claims abstract description 32
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 21
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 21
- 238000004506 ultrasonic cleaning Methods 0.000 claims abstract description 21
- 238000004140 cleaning Methods 0.000 claims abstract description 20
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 15
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
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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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/0441—Treatment other than blanching preparatory to freezing
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Packages (AREA)
Abstract
The invention discloses a method for preserving Trapa acornis nakai, which comprises the following steps: s1, pouring the harvested Trapa acornis nakai into a cleaning container for graded cleaning: screening fresh-keeping material tender water chestnut; s2, preparing a color-protecting preservative; then pouring the color-protecting preservative into ultrasonic cleaning equipment as a conducting medium, pouring the green water chestnut into the equipment, and carrying out ultrasonic treatment; s3, fishing out the water-logging of the water chestnut processed in the step S2, draining water, and carrying out vacuum precooling; s4, preparing chlorine dioxide solution; putting the green water chestnut into a composite packaging bag, adding a prepared chlorine dioxide solution, bagging and sealing, then carrying out ultraviolet treatment, and putting into a carton; and S5, storing the boxed Trapa acornis nakai. The preservation method of the Trapa acornis L.var.nanhulstana L.can reduce the occurrence of decay of the Trapa acornis L.var.nanhulstana L.K., reduce the browning degree of the surfaces of the Trapa acornis L.var.nanhulstana L.K.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable preservation, in particular to a method for preserving Trapa acornis nakai.
Background
Trapa acornis, also known as water chestnut, water chestnut and sand horn, belong to the family Trapaceae, the genus Trapa, annual herbaceous aquatic plants, and are named after producing in the water area centered in the south lake of Jiaxing city. The fresh south lake water caltrop is emerald green in peel, smooth at two ends, thinner in peel, tender in meat, more in juice, sweet and crisp, and more fragrant than other varieties, is a unique aquatic crop with high economic value in Hangjia lake plain water countryside, has unique humanistic history and regional characteristics, and has become a national geographic marking product. The Trapa acornis nakai has various nutritional ingredients, high content and proper proportion, has low calorie and almost no fat, and particularly contains abundant vitamin A, B family, E family vitamins, 8 essential amino acids required by a human body, trace elements such as magnesium, calcium, iron, manganese, zinc, copper and the like, so that the eating of the Trapa acornis nakai is a good way for the human body to obtain the vitamins, the amino acids and the trace elements. The medicinal value of the Trapa acornis nakai is very high, and the Trapa acornis has the effects of relieving summer heat, relieving typhoid fever, stopping thirst and relieving alcoholism according to records of Ben Cao gang mu; modern medical research proves that the water chestnut extract has the functions of regulating the blood sugar level of a human body, diminishing inflammation, resisting oxidation, resisting tumors and protecting the liver. The Trapa acornis nakai has delicious taste, can be eaten raw or cooked, and has certain promotion effect on human health if the Trapa acornis nakai is frequently eaten.
At present, the south lake water chestnut is mainly used for picking fresh water chestnut with low maturity, but the water chestnut is extremely easy to decay and deteriorate, so the south lake water chestnut is only picked and sold on the same day, certain difficulty exists in the aspect of south lake water chestnut sale, and the south lake water chestnut is also one of direct reasons that the south lake water chestnut industry cannot be expanded. The harvested green Trapa acornis nakai is easy to age, rot and lose fresh food value, and the main reason is related to polyphenol oxidase in the Trapa acornis nakai. At present, the research on the quality maintenance of the fresh food of the harvested Trapa acornis nakai has not been reported at home and abroad.
The harvest time of the water chestnut in the south lake is 7-10 months (the temperature is higher) every year, the browning of the water chestnut skin is accelerated from a low-temperature oxygen-less water environment to a high-temperature oxygen-enriched environment, water loss and shrinkage, severe browning and commodity value loss can occur within 12 hours of untreated normal temperature after harvesting, and water chestnut farmers are forced to sell the water chestnut on the same day. Because the method for cultivating the Trapa acornis nakai in the rivers and lakes is restricted by increasingly severe environmental protection laws, the Trapa acornis planted in the novel paddy field is changed, the shell of the Trapa acornis nakai produced in the paddy field is covered by silt, the Trapa acornis is yellow-black brown (the fresh Trapa acornis nakai is dark green), and the sediment is too high in bacteria content and the rot is accelerated; during mass transportation, the mutual friction and collision of water chestnuts easily cause the damage of the outer skin of the water chestnuts, so that the rapid browning and the falling of the outer skin are caused, and the marketability and the shelf life of the water chestnuts in the south lake are seriously influenced.
Based on the situation, the invention provides a method for preserving Trapa acornis nakai, which can effectively solve the problems.
Disclosure of Invention
The invention aims to provide a method for preserving Trapa acornis nakai. The preservation method of the Trapa acornis L.var.nanhulstana L.can reduce the occurrence of decay of the Trapa acornis L.var.nanhulstana L.K., reduce the browning degree of the surfaces of the Trapa acornis L.var.nanhulstana L.K.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a method for preserving Trapa acornis nakai comprises the following steps:
s1, pouring the harvested Trapa acornis nakai into a cleaning container, and performing grading cleaning in clear water: the floated Trapa acornis nakai is used as a fresh-keeping material, namely a tender Trapa acornis nakai; the water immersed into the water bottom is Laozi; cleaning and removing the silt and the aquatic weeds on the surface of the water chestnut;
s2, preparing a color-protecting preservative; then pouring the prepared color-protecting preservative into ultrasonic cleaning equipment to be used as a conduction medium, pouring the green water chestnut into the equipment, and carrying out ultrasonic treatment;
s3, fishing out the water of the water chestnut subjected to the ultrasonic preservation treatment in the step S2, draining, quickly transferring the water of the water chestnut into a vacuum precooling device, setting the vacuum degree to 850-950 pa, maintaining the constant pressure for 14-16 min after the vacuum degree is reached, and reducing the core temperature of the water chestnut to below 4 ℃;
s4, preparing chlorine dioxide solution; quickly filling the tender water chestnut subjected to vacuum pre-cooling in the step S3 into a polyamide film and polyethylene film composite packaging bag, adding a prepared chlorine dioxide solution, bagging and sealing, then carrying out ultraviolet treatment, and filling into a carton;
s5, placing the boxed Trapa acornis nakai into a 0-4 ℃ refrigeration house for storage.
The preservation method of the Trapa acornis L.var.nanhulstana L.can reduce the occurrence of decay of the Trapa acornis L.var.nanhulstana L.K., reduce the browning degree of the surfaces of the Trapa acornis L.var.nanhulstana L.K.
The preservation method of the Trapa acornis nakai utilizes the synergistic effect of ultrasonic wave-preservation treatment-aseptic refrigeration technology as a preservation method design idea, combines physical and chemical methods, and controls the growth of putrefying bacteria through color protection liquid sterilization, acidic environment and low temperature; based on ultrasonic enzyme deactivation, the ascorbic acid solution has the functions of color protection and oxidation resistance, and EDTA-2Na chelation and fresh keeping, and controls browning and aging of Trapa acornis nakai; the preservative has the effect of being cooperated with the preservative through vacuum rapid precooling and sterile immersion refrigeration. The batch processing time is only about 20-30 minutes, the method can be used for assembly line type production, ultrasonic cleaning equipment is common equipment, the selected preservative is cheap, a vacuum precooling link can be applied to a large-batch rapid cooling and dewatering link, the oxygen content among partial epidermal cells is removed, and the antioxidant effect is better played. The whole process is simple, convenient and efficient, the equipment operation is simple and easy to learn, the energy consumption is low, and the quality of the Trapa acornis nakai in the storage period is well maintained.
The invention adopts the ultrasonic wave and the color-protecting preservative synergistic treatment technology. The cavity effect of the ultrasonic wave can destroy the activity of polyphenol oxidase on the surfaces of the water chestnut shells and accelerate the reaction effect of the color-protecting preservative. The formula of the color-protecting preservative comprises that (the concentration of ascorbic acid is 1.00% + the concentration of citric acid is 1.00% + the concentration of disodium edetate is 0.60%) the color-protecting preservative is soaked for 6min, the browning of the Trapa acornis L is synergistically inhibited, the water is preserved and the crispness is protected, the growth of microorganisms is inhibited in an acidic environment, the good marketability of the Trapa acornis L in a storage period is maintained, the weight loss rate is reduced, and the loss rate and the browning rate are reduced. The color-protecting preservative prepared by compounding has good effects of oxidation resistance, bacteriostasis, water retention and brittleness protection, is beneficial to delaying the browning of the epidermis, destroying the reaction condition of the enzymatic browning of the epidermis and maintaining the integrity of the function of the epidermis. The preservative is simple and convenient to prepare, good in color protection and preservation effects and simple to use.
The invention adopts a vacuum precooling method, can remove the water on the surface of the Trapa acornis nakai in a short time, quickly reduces the temperature of the Trapa acornis nakai, is beneficial to quickly reaching the proper storage temperature when the Trapa acornis nakai is preserved, and also has certain bacteriostatic effect. The process is efficient, simple, convenient and practical, and can be applied to large-batch treatment.
The invention adopts the technology of low-concentration ultraviolet irradiation treatment and immersion refrigeration, sterile water is added into a packaging bag of the Trapa acornis L, and the Trapa acornis L is sealed to be in an environment with less oxygen medium; the freezing point of the Trapa acornis nakai is measured, the activity of enzymes related to respiration and browning of the Trapa acornis nakai can be minimized when the Trapa acornis nakai is stored at the freezing point, and the temperature needs to be kept stable in the whole refrigeration period. The technology has the effect of keeping the south lake water chestnut fresh, and is mainly embodied in reducing the influence of oxygen on the brown stain of the south lake water chestnut, reducing the metabolic strength at low temperature, inhibiting the activity of rotting microorganisms and the like.
The cross synergistic effect of the three technical methods can reduce the occurrence of decay of the Trapa acornis nakai, reduce the browning of the epidermis and delay the loss of water and freshness of the Trapa acornis nakai, and the Trapa acornis nakai can keep better sensory quality and commodity during the storage process.
Preferably, in step S2, the color-protecting and freshness-retaining agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate.
More preferably, in step S2, the color-protecting and freshness-keeping agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate, wherein the ascorbic acid is 0.95-1.05%, the citric acid is 0.95-1.05% and the disodium edetate is 0.57-0.63%.
More preferably, in step S2, the color-protecting and freshness-retaining agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate, wherein the ascorbic acid is 1.00%, the citric acid is 1.00% and the disodium edetate is 0.60%.
Preferably, in step S2, when performing ultrasonic treatment, the power of the ultrasonic cleaning device is 500W, the frequency is 40KHz, and the treatment time is 4-7 min.
More preferably, in step S2, when the ultrasonic treatment is performed, the power of the ultrasonic cleaning apparatus is 500W, the frequency is 40KHz, and the treatment time is 6 min.
The inventor finds out through a large number of experiments that: the optimal ultrasonic cleaning time is 6min, the optimal color protection treatment time is 6min, and the liquid in the ultrasonic cleaning equipment is color protection liquid (color protection and preservation), so the ultrasonic cleaning time is the color protection treatment time.
Preferably, in step S3, a vacuum degree of 900pa is set, and after the vacuum degree is reached, the constant pressure is maintained for 15min, and the temperature of the internal core of the water chestnut is reduced to 4 ℃.
Preferably, in step S3, a 50mg/L chlorine dioxide solution is prepared.
Preferably, in step S3, the thickness of the polyamide film and polyethylene film composite packaging bag is 0.12mm on one side and 0.24mm on both sides.
The inventor finds out through a large number of experiments that:
1. the low-concentration chlorine dioxide soaking treatment and the ultrasonic treatment have obvious effects on inhibiting the water loss of the pulp of the Trapa acornis nakai, maintaining the brightness of the shell of the Trapa acornis nakai and reducing the loss of nutrient substances, but the ultrasonic treatment can cause partial damage of the surface of the Trapa acornis nakai after long-time treatment and damage certain sensory quality of the Trapa acornis nakai, so the ultrasonic treatment is preferably carried out in a short time.
2. The ultraviolet treatment is beneficial to inhibiting the reduction of the green value of the pericarp of the Trapa acornis nakai, inhibiting the reduction of the yellowing rate and maintaining the fresh state of the Trapa acornis nakai.
3. The fresh food shelf life of the Trapa acornis nakai can be prolonged by moderate low-temperature treatment: compared with the normal temperature, the storage and the fresh keeping at 0 ℃ and 4 ℃ can effectively reduce the water loss of the pulp of the Trapa acornis nakai, reduce the yellowing rate and inhibit the decomposition of nutrient substances such as titratable acid, soluble sugar and the like; obviously reduces the activity of polyphenol oxidase, reduces the occurrence of browning on the surface of the Trapa acornis nakai, and better maintains the nutritional quality and the commodity value of the Trapa acornis nakai. Compared with the temperature of 4 ℃, the fresh-keeping effect of the Trapa acornis at the temperature of 0 ℃ is more advantageous, and the difference between the sensory quality and the nutrient consumption of the Trapa acornis increases gradually along with the increase of the storage time, so that the short-term fresh-keeping is preferably carried out at the temperature of 0 ℃, and the Trapa acornis can have a good fresh-keeping effect. In addition, in the selection of the fresh-keeping raw materials, 7-8 mature Trapa acornis is selected, the maturity is too high, and the fresh food value is lost; the mature is too low, which easily causes mechanical injury in the picking and transportation process, and is easy to yellow and brown in the storage process and difficult to store.
4. Compared with the normal temperature, the low-temperature treatment prolongs the fresh-eating period of the Trapa acornis nakai by at least 2 days. If the fresh-eating period of the Trapa acornis nakai is to be prolonged, the Trapa acornis nakai can be combined with other fresh-keeping technologies, modified atmosphere fresh-keeping technology, coating technology and the like, so that the number of microorganisms on the surface of the Trapa acornis nakai is further reduced, the infection of the microorganisms on the Trapa acornis nakai is reduced, the physiological activity strength of the Trapa acornis nakai such as respiration is reduced, and the fresh sensory quality and the nutritional value.
5. The inventor carries out a response surface experiment by taking the color protection time, the concentration of ascorbic acid, citric acid and disodium ethylene diamine tetraacetate as a single factor, and obtains the optimal color protection process according to the actual operability of the experiment: the time is 6.00min, the ascorbic acid concentration is 1.00 percent, the citric acid concentration is 1.00 percent, and the ethylene diamine tetraacetic acid concentration is 0.60 percent. The result of the verification test carried out under the condition proves that the parameters obtained by experimental optimization have higher reliability, thereby proving that the feasibility of the response surface analysis optimization method in determining the color protection process of the Trapa acornis L.K.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the preservation method of the Trapa acornis L.var.nanhulstana L.can reduce the occurrence of decay of the Trapa acornis L.var.nanhulstana L.K., reduce the browning degree of the surfaces of the Trapa acornis L.var.nanhulstana L.K.
The preservation method of the Trapa acornis nakai utilizes the synergistic effect of ultrasonic wave-preservation treatment-aseptic refrigeration technology as a preservation method design idea, combines physical and chemical methods, and controls the growth of putrefying bacteria through color protection liquid sterilization, acidic environment and low temperature; based on ultrasonic enzyme deactivation, the ascorbic acid solution has the functions of color protection and oxidation resistance, and EDTA-2Na chelation and fresh keeping, and controls browning and aging of Trapa acornis nakai; the preservative has the effect of being cooperated with the preservative through vacuum rapid precooling and sterile immersion refrigeration. The batch processing time is only about 20-30 minutes, the method can be used for assembly line type production, ultrasonic cleaning equipment is common equipment, the selected preservative is cheap, a vacuum precooling link can be applied to a large-batch rapid cooling and dewatering link, the oxygen content among partial epidermal cells is removed, and the antioxidant effect is better played. The whole process is simple, convenient and efficient, the equipment operation is simple and easy to learn, the energy consumption is low, and the quality of the Trapa acornis nakai in the storage period is well maintained.
The invention adopts the ultrasonic wave and the color-protecting preservative synergistic treatment technology. The cavity effect of the ultrasonic wave can destroy the activity of polyphenol oxidase on the surfaces of the water chestnut shells and accelerate the reaction effect of the color-protecting preservative. The formula of the color-protecting preservative comprises that (the concentration of ascorbic acid is 1.00% + the concentration of citric acid is 1.00% + the concentration of disodium edetate is 0.60%) the color-protecting preservative is soaked for 6min, the browning of the Trapa acornis L is synergistically inhibited, the water is preserved and the crispness is protected, the growth of microorganisms is inhibited in an acidic environment, the good marketability of the Trapa acornis L in a storage period is maintained, the weight loss rate is reduced, and the loss rate and the browning rate are reduced. The color-protecting preservative prepared by compounding has good effects of oxidation resistance, bacteriostasis, water retention and brittleness protection, is beneficial to delaying the browning of the epidermis, destroying the reaction condition of the enzymatic browning of the epidermis and maintaining the integrity of the function of the epidermis. The preservative is simple and convenient to prepare, good in color protection and preservation effects and simple to use.
The invention adopts a vacuum precooling method, can remove the water on the surface of the Trapa acornis nakai in a short time, quickly reduces the temperature of the Trapa acornis nakai, is beneficial to quickly reaching the proper storage temperature when the Trapa acornis nakai is preserved, and also has certain bacteriostatic effect. The process is efficient, simple, convenient and practical, and can be applied to large-batch treatment.
The invention adopts the technology of low-concentration ultraviolet irradiation treatment and immersion refrigeration, sterile water is added into a packaging bag of the Trapa acornis L, and the Trapa acornis L is sealed to be in an environment with less oxygen medium; the freezing point of the Trapa acornis nakai is measured, the activity of enzymes related to respiration and browning of the Trapa acornis nakai can be minimized when the Trapa acornis nakai is stored at the freezing point, and the temperature needs to be kept stable in the whole refrigeration period. The technology has the effect of keeping the south lake water chestnut fresh, and is mainly embodied in reducing the influence of oxygen on the brown stain of the south lake water chestnut, reducing the metabolic strength at low temperature, inhibiting the activity of rotting microorganisms and the like.
The cross synergistic effect of the three technical methods can reduce the occurrence of decay of the Trapa acornis nakai, reduce the browning of the epidermis and delay the loss of water and freshness of the Trapa acornis nakai, and the Trapa acornis nakai can keep better sensory quality and commodity during the storage process.
The fresh-keeping method of the south lake water chestnut has strong electrophoretic paint penetration force, and the electrophoretic paint liquid is not easy to be easily polluted by anode material metal ions.
Detailed Description
In order that those skilled in the art will better understand the technical solutions of the present invention, the following description of the preferred embodiments of the present invention is provided in connection with specific examples, which should not be construed as limiting the present patent.
The test methods or test methods described in the following examples are conventional methods unless otherwise specified; the reagents and materials, unless otherwise indicated, are conventionally obtained commercially or prepared by conventional methods.
Example 1:
a method for preserving Trapa acornis nakai comprises the following steps:
s1, pouring the harvested Trapa acornis nakai into a cleaning container, and performing grading cleaning in clear water: the floated Trapa acornis nakai is used as a fresh-keeping material, namely a tender Trapa acornis nakai; the water immersed into the water bottom is Laozi; cleaning and removing the silt and the aquatic weeds on the surface of the water chestnut;
s2, preparing a color-protecting preservative; then pouring the prepared color-protecting preservative into ultrasonic cleaning equipment to be used as a conduction medium, pouring the green water chestnut into the equipment, and carrying out ultrasonic treatment;
s3, fishing out the water of the water chestnut subjected to the ultrasonic preservation treatment in the step S2, draining, quickly transferring the water of the water chestnut into a vacuum precooling device, setting the vacuum degree to 850-950 pa, maintaining the constant pressure for 14-16 min after the vacuum degree is reached, and reducing the core temperature of the water chestnut to below 4 ℃;
s4, preparing chlorine dioxide solution; quickly filling the tender water chestnut subjected to vacuum pre-cooling in the step S3 into a polyamide film and polyethylene film composite packaging bag, adding a prepared chlorine dioxide solution, bagging and sealing, then carrying out ultraviolet treatment, and filling into a carton;
s5, placing the boxed Trapa acornis nakai into a refrigeration house at 4 ℃ for storage; the storage period is more than 4 days.
Preferably, in step S2, the color-protecting and freshness-retaining agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate.
More preferably, in step S2, the color-protecting and freshness-keeping agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate, wherein the ascorbic acid is 0.95-1.05%, the citric acid is 0.95-1.05% and the disodium edetate is 0.57-0.63%.
More preferably, in step S2, the color-protecting and freshness-retaining agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate, wherein the ascorbic acid is 1.00%, the citric acid is 1.00% and the disodium edetate is 0.60%.
Preferably, in step S2, when performing ultrasonic treatment, the power of the ultrasonic cleaning device is 500W, the frequency is 40KHz, and the treatment time is 4-7 min.
More preferably, in step S2, when the ultrasonic treatment is performed, the power of the ultrasonic cleaning apparatus is 500W, the frequency is 40KHz, and the treatment time is 6 min.
Preferably, in step S3, a vacuum degree of 900pa is set, and after the vacuum degree is reached, the constant pressure is maintained for 15min, and the temperature of the internal core of the water chestnut is reduced to 4 ℃.
Preferably, in step S3, a 50mg/L chlorine dioxide solution is prepared.
Preferably, in step S3, the thickness of the polyamide film and polyethylene film composite packaging bag is 0.12mm on one side and 0.24mm on both sides.
Example 2:
a method for preserving Trapa acornis nakai comprises the following steps:
s1, pouring the harvested Trapa acornis nakai into a cleaning container, and performing grading cleaning in clear water: the floated Trapa acornis nakai is used as a fresh-keeping material, namely a tender Trapa acornis nakai; the water immersed into the water bottom is Laozi; cleaning and removing the silt and the aquatic weeds on the surface of the water chestnut;
s2, preparing a color-protecting preservative; then pouring the prepared color-protecting preservative into ultrasonic cleaning equipment to be used as a conduction medium, pouring the green water chestnut into the equipment, and carrying out ultrasonic treatment;
s3, fishing out the water-logging of the water chestnut which is processed by the ultrasonic preservation in the step S2, and quickly transferring the water-logging into a vacuum precooling device;
s4, preparing chlorine dioxide solution; quickly filling the tender water chestnut subjected to vacuum pre-cooling in the step S3 into a polyamide film and polyethylene film composite packaging bag, adding a prepared chlorine dioxide solution, bagging and sealing, then carrying out ultraviolet treatment, and filling into a carton;
s5, placing the boxed Trapa acornis nakai into a refrigeration house at 4 ℃ for storage; the storage period is more than 4 days.
In this embodiment, in step S2, the color-protecting fresh-keeping agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate.
In this embodiment, in step S2, the color-protecting and freshness-retaining agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate, wherein the ascorbic acid is 1.00%, the citric acid is 1.00% and the disodium edetate is 0.60%.
In this embodiment, in step S2, when performing ultrasonic treatment, the power of the ultrasonic cleaning apparatus is 500W, the frequency is 40KHz, and the treatment time is 5 min.
In this embodiment, in step S3, a vacuum degree of 900pa is set, and after the vacuum degree is reached, the constant pressure is maintained for 15min, and the temperature of the internal core of the water chestnut is reduced to 4 ℃.
In this example, 50mg/L chlorine dioxide solution was prepared in step S3.
In this embodiment, in step S3, the thickness of the polyamide film and polyethylene film composite packaging bag is 0.12mm on one side and 0.24mm on both sides.
Example 3:
a method for preserving Trapa acornis nakai comprises the following steps:
s1, pouring the harvested Trapa acornis nakai into a cleaning container, and performing grading cleaning in clear water: the floated Trapa acornis nakai is used as a fresh-keeping material, namely a tender Trapa acornis nakai; the water immersed into the water bottom is Laozi; cleaning and removing the silt and the aquatic weeds on the surface of the water chestnut;
s2, preparing a color-protecting preservative; then pouring the prepared color-protecting preservative into ultrasonic cleaning equipment to be used as a conduction medium, pouring the green water chestnut into the equipment, and carrying out ultrasonic treatment;
s3, fishing out the water of the water chestnut subjected to the ultrasonic preservation treatment in the step S2, draining, quickly transferring into a vacuum precooling device, setting a vacuum degree of 850pa, maintaining a constant pressure for 16min after the vacuum degree is reached, and reducing the core temperature of the water chestnut to be below 4 ℃;
s4, preparing chlorine dioxide solution; quickly filling the tender water chestnut subjected to vacuum pre-cooling in the step S3 into a polyamide film and polyethylene film composite packaging bag, adding a prepared chlorine dioxide solution, bagging and sealing, then carrying out ultraviolet treatment, and filling into a carton;
s5, placing the boxed Trapa acornis nakai into a 0 ℃ refrigeration house for storage; the storage period is more than 4 days.
In this embodiment, in step S2, the color-protecting fresh-keeping agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate.
In this embodiment, in step S2, the color-protecting and freshness-retaining agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate, wherein the ascorbic acid is 0.95%, the citric acid is 1.05% and the disodium edetate is 0.63%.
In this embodiment, in step S2, when performing ultrasonic treatment, the power of the ultrasonic cleaning apparatus is 500W, the frequency is 40KHz, and the treatment time is 6 min.
In this example, 50mg/L chlorine dioxide solution was prepared in step S3.
In this embodiment, in step S3, the thickness of the polyamide film and polyethylene film composite packaging bag is 0.12mm on one side and 0.24mm on both sides.
Example 4:
a method for preserving Trapa acornis nakai comprises the following steps:
s1, pouring the harvested Trapa acornis nakai into a cleaning container, and performing grading cleaning in clear water: the floated Trapa acornis nakai is used as a fresh-keeping material, namely a tender Trapa acornis nakai; the water immersed into the water bottom is Laozi; cleaning and removing the silt and the aquatic weeds on the surface of the water chestnut;
s2, preparing a color-protecting preservative; then pouring the prepared color-protecting preservative into ultrasonic cleaning equipment to be used as a conduction medium, pouring the green water chestnut into the equipment, and carrying out ultrasonic treatment;
s3, fishing out the water of the water chestnut subjected to the ultrasonic preservation treatment in the step S2, draining, quickly transferring into a vacuum precooling device, setting the vacuum degree of 950pa, maintaining the constant pressure for 14min after the vacuum degree is reached, and reducing the core temperature of the water chestnut to be below 4 ℃;
s4, preparing chlorine dioxide solution; quickly filling the tender water chestnut subjected to vacuum pre-cooling in the step S3 into a polyamide film and polyethylene film composite packaging bag, adding a prepared chlorine dioxide solution, bagging and sealing, then carrying out ultraviolet treatment, and filling into a carton;
s5, placing the boxed Trapa acornis nakai into a refrigeration house at 4 ℃ for storage; the storage period is more than 4 days.
In this embodiment, in step S2, the color-protecting fresh-keeping agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate.
In this embodiment, in step S2, the color-protecting and freshness-retaining agent is a mixed aqueous solution of ascorbic acid, citric acid and disodium edetate, wherein the ascorbic acid is 1.05%, the citric acid is 0.95% and the disodium edetate is 0.57%.
In this embodiment, in step S2, when performing ultrasonic treatment, the power of the ultrasonic cleaning apparatus is 500W, the frequency is 40KHz, and the treatment time is 6 min.
In this example, 50mg/L chlorine dioxide solution was prepared in step S3.
In this embodiment, in step S3, the thickness of the polyamide film and polyethylene film composite packaging bag is 0.12mm on one side and 0.24mm on both sides.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.
Claims (9)
1. The method for preserving the Trapa acornis nakai is characterized by comprising the following steps of:
s1, pouring the harvested Trapa acornis nakai into a cleaning container, and performing grading cleaning in clear water: the floated Trapa acornis nakai is used as a fresh-keeping material, namely a tender Trapa acornis nakai; the water immersed into the water bottom is Laozi; cleaning and removing the silt and the aquatic weeds on the surface of the water chestnut;
s2, preparing a color-protecting preservative; then pouring the prepared color-protecting preservative into ultrasonic cleaning equipment to be used as a conduction medium, pouring the green water chestnut into the equipment, and carrying out ultrasonic treatment;
s3, fishing out the water of the water chestnut subjected to the ultrasonic preservation treatment in the step S2, draining, quickly transferring into a vacuum precooling device, setting the vacuum degree to 850-950 pa, and maintaining the constant pressure for 14-16 min after the vacuum degree is reached;
s4, preparing chlorine dioxide solution; quickly filling the tender water chestnut subjected to vacuum pre-cooling in the step S3 into a polyamide film and polyethylene film composite packaging bag, adding a prepared chlorine dioxide solution, bagging and sealing, then carrying out ultraviolet treatment, and filling into a carton;
s5, placing the boxed Trapa acornis nakai into a 0-4 ℃ refrigeration house for storage.
2. The method for preserving Trapa acornis nakai according to claim 1, wherein the color-protecting and preserving agent prepared in step S2 is a mixed aqueous solution of ascorbic acid concentration, citric acid concentration and disodium ethylenediaminetetraacetate.
3. The method for preserving Trapa acornis nakai according to claim 1, wherein the color-protecting and preserving agent prepared in step S2 is a mixed aqueous solution of ascorbic acid concentration, citric acid concentration and disodium ethylenediaminetetraacetate, wherein the ascorbic acid concentration is 0.95-1.05%, the citric acid concentration is 0.95-1.05% and the disodium ethylenediaminetetraacetate concentration is 0.57-0.63%.
4. The method for preserving Trapa acornis nakai according to claim 1, wherein the color-protecting and preserving agent prepared in step S2 is a mixed aqueous solution of ascorbic acid concentration, citric acid concentration and disodium ethylenediaminetetraacetate, wherein the ascorbic acid concentration is 1.00%, the citric acid concentration is 1.00% and the disodium ethylenediaminetetraacetate concentration is 0.60%.
5. The method for preserving Trapa acornis nakai according to claim 1, wherein in the step S2, when ultrasonic treatment is performed, the power of the ultrasonic cleaning equipment is 500W, the frequency is 40KHz, and the treatment time is 4-7 min.
6. The method for preserving Trapa acornis nakai according to claim 1, wherein in the step S2, when the ultrasonic wave treatment is performed, the power of the ultrasonic cleaning equipment is 500W, the frequency is 40KHz, and the treatment time is 6 min.
7. The method for preserving Trapa acornis nakai according to claim 1, wherein in step S3, a vacuum degree of 900pa is set, and a constant pressure is maintained for 15min after the vacuum degree is reached.
8. The method for preserving Trapa acornis nakai according to claim 1, wherein in step S3, a 50mg/L chlorine dioxide solution is prepared.
9. The method for preserving fresh water chestnut according to claim 1, wherein in step S3, the thickness of the polyamide film and polyethylene film composite packaging bag is 0.12mm on one side and 0.24mm on two sides.
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| CN1589653A (en) * | 2003-08-29 | 2005-03-09 | 朱天保 | Shelled water chestnut normal temperature fresh keeping method |
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