CN110934184A - Instant garlic clove coating preservation method - Google Patents
Instant garlic clove coating preservation method Download PDFInfo
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- CN110934184A CN110934184A CN201811144051.6A CN201811144051A CN110934184A CN 110934184 A CN110934184 A CN 110934184A CN 201811144051 A CN201811144051 A CN 201811144051A CN 110934184 A CN110934184 A CN 110934184A
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- Prior art keywords
- garlic
- coating
- fresh
- tray
- rice
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- Pending
Links
- 240000002234 Allium sativum Species 0.000 title claims abstract description 86
- 235000004611 garlic Nutrition 0.000 title claims abstract description 86
- 244000223014 Syzygium aromaticum Species 0.000 title claims abstract description 43
- 235000016639 Syzygium aromaticum Nutrition 0.000 title claims abstract description 43
- 239000011248 coating agent Substances 0.000 title claims abstract description 33
- 238000000576 coating method Methods 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000004321 preservation Methods 0.000 title claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 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 18
- 229920001661 Chitosan Polymers 0.000 claims abstract description 16
- 239000003755 preservative agent Substances 0.000 claims abstract description 16
- 230000002335 preservative effect Effects 0.000 claims abstract description 16
- 239000004698 Polyethylene Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 8
- 108010053775 Nisin Proteins 0.000 claims abstract description 8
- 235000010297 nisin Nutrition 0.000 claims abstract description 8
- 239000004309 nisin Substances 0.000 claims abstract description 8
- 229920001213 Polysorbate 20 Polymers 0.000 claims abstract description 6
- 235000015165 citric acid Nutrition 0.000 claims abstract description 6
- -1 polyethylene Polymers 0.000 claims abstract description 6
- 229920000573 polyethylene Polymers 0.000 claims abstract description 6
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 claims abstract description 6
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 24
- 238000002791 soaking Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 238000011068 loading method Methods 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 2
- 230000002829 reductive effect Effects 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims 1
- 238000009423 ventilation Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 239000003899 bactericide agent Substances 0.000 description 3
- 239000007888 film coating Substances 0.000 description 3
- 238000009501 film coating Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000002285 radioactive effect Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001953 sensory effect Effects 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
- A23B7/16—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
Abstract
The invention relates to a coating preservation method of ready-to-use garlic cloves, which belongs to the technical field of storage and preservation of agricultural products and is characterized in that after garlic bulbs are selected, stem discs are cut off, after manual splitting, peeling and crushing, coating treatment is carried out on fresh garlic cloves by coating liquid consisting of chitosan, citric acid, Tween-20 and Nisin, then the fresh garlic cloves are loaded into a PE tray, the tray is wrapped by a polyethylene preservative film, and the fresh garlic cloves are stored at normal temperature. The invention has the advantages of easy technical operation, little water loss of the garlic rice after being coated, high nutrient retention rate, good commodity, convenient and sanitary eating and fresh-keeping period of up to 30 days.
Description
One, the technical field
The invention relates to a ready-to-use garlic clove coating preservation method, and belongs to the technical field of storage and preservation of agricultural products.
Second, background Art
Garlic (Allium sativum L), also known as Bulbus Allii, is a plant of the genus Allium of the family Liliaceae. The Bulbus Allii bulb is rich in organic sulfide and beneficial components such as microelements including iron and selenium, and has antibacterial, cholesterol reducing, cancer inhibiting, and diabetes, hypertension and cardiovascular diseases preventing effects.
The garlic still has life vitality after being harvested, continues metabolism and can generate a series of physiological and biochemical changes. The change of chemical components changes the original special color, flavor and texture, reduces nutrient substances, reduces the quality and loses the storability; meanwhile, because of self-aging, the resistance to pathogenic microorganisms is reduced, the disease resistance is lost, and finally, the rot and the deterioration are caused.
At present, the fresh-keeping of fresh vegetables such as garlic and the like mainly adopts the technology and the method of pressure-reducing precooling, low-temperature and controlled-atmosphere storage, radioactive element radiation treatment and chemical preservative fresh-keeping. However, the irradiation of the fresh vegetables with radioactive elements is not allowed to circulate in markets of countries and regions such as japan, the usa, and the european union, which limits the application of the irradiation preservation technology to fresh garlic cloves. The fresh-keeping treatment of fresh garlic cloves by methods such as a reduced-pressure precooling technology, modified atmosphere storage and the like is rarely reported. The chemical preservative treatment of the vegetables can kill microorganisms and control the growth of latent pathogenic bacteria.
The invention adopts the coating preservation and storage suitable for the ready-to-use garlic cloves, combines the temperature and gas control technology to carry out the coating preservation, the control of the gas partial pressure and the packaging treatment on the fresh garlic cloves, and inhibits the sprouting and the mildew after picking, so that the fresh garlic cloves maintain the normal physiological function and the fresh quality. The fresh garlic rice wrapped by the film coating combined tray can be stored at 20 ℃ for 30 days, and the sensory quality is basically unchanged.
Third, the invention
The technical problem is as follows:
the invention aims to provide a coating preservation method for instant garlic cloves, which solves the problem that the shelf life of the commercial fresh garlic cloves is short at present.
The technical scheme is as follows:
the technical scheme of the invention is summarized as follows: selecting garlic bulbs, cutting off stem discs, manually splitting, removing involucra and fragmenting to obtain fresh garlic rice, coating with a coating solution consisting of chitosan, citric acid, tween-20 and Nisin, loading into a PE tray, wrapping the tray with a polyethylene preservative film, and storing at normal temperature.
The invention comprises the following steps:
(1) selecting and processing raw materials: the garlic is required to be tidy, large in garlic cloves, high in maturity, free of diseases and insect pests, complete in involucra, more than 40mm in diameter, and unlimited in variety, and the raw materials are white-skin garlic and purple-skin garlic; cutting off stem discs, soaking in water for 20-30 min, manually peeling off garlic membranes attached to garlic cloves, removing bran-processed garlic rice, and washing with clear water to obtain clean garlic rice;
(2) preparing coating liquid: heating 1000mL of deionized water to 30-40 ℃, adding 25g of chitosan and 10g of citric acid (dissolution aid), stirring for dissolution, then adding 1.5g of Tween 20 (surfactant), and stirring uniformly again to prepare a chitosan solution; adding 0.10-0.15 g of Nisin (bactericide) into the chitosan solution to prepare a garlic clove fresh-keeping coating solution;
(3) coating treatment: selecting garlic rice with uniform size, no plant diseases and insect pests, white color and no bud, soaking garlic rice in the coating liquid for 5min, taking out, and naturally drying in the shade;
(4) dishing and enveloping: loading the coated garlic rice into PE plastic trays with the volume (length, width and height) of 16cm, 11cm, 4.5cm, wherein each tray is 200g, and wrapping the trays with polyethylene preservative film with the thickness of 0.005mm, and leaving proper gaps in the trays;
(5) storage management: storing the coiled garlic rice at 20 ℃ in dark according to the known technology; during the period, when the temperature of the storehouse is overhigh, the storehouse is properly cooled, or the storehouse door is opened at night, so as to ventilate, ventilate and cool, and control the temperature fluctuation; when the inner side of the preservative film wrapping the tray is exposed, 1-3 holes are pricked in the preservative film by using a puncher with the diameter of 5mm so as to reduce the humidity. The instant garlic cloves are coated with the coating combined tray and stored at 20 deg.c for 30 days.
Has the advantages that:
compared with the prior art, the instant garlic clove coating preservation method has the following advantages:
(1) the invention can carry out film coating preservation and tray wrapping package on fresh garlic cloves, thereby effectively reducing the storage environment and O in the tissues of the garlic cloves2Partial pressure, maintaining high CO2Partial pressure is favorable for reducing the respiratory intensity of the garlic cloves, reducing the consumption of storage substances and improving the retention rate and commodity of nutrient components in the fresh garlic cloves;
(2) the coating liquid is added with the nian bactericide with broad spectrum effect, which inhibits the infection and growth of microorganisms, improves the commodity of fresh garlic cloves and prolongs the shelf life;
(3) the invention has the advantages of low technical cost, simple operation and easy popularization.
(4) The garlic cloves produced by the technology of the invention are ready-to-use vegetables sold in a clean vegetable mode, and do not need to be treated before processing.
Fourth, detailed description of the invention
Example 1
Selecting garlic bulbs with regular heads, large garlic cloves, high maturity, no plant diseases and insect pests, complete involucra and more than 40mm diameter as raw materials, cutting stem discs by a knife, separating the garlic cloves, removing membranous scales, manually peeling off the garlic cloves after the garlic cloves are soaked in clear water for 20-30 min, removing bran-formed garlic rice, and washing the garlic rice by clear water to obtain clean garlic rice. Heating 1000mL of deionized water to 30-40 ℃, adding 25g of chitosan and 10g of citric acid (dissolution aid), stirring for dissolution, then adding 1.5g of Tween 20 (surfactant), and stirring uniformly again to prepare a chitosan solution; adding 0.10g of Nisin (bactericide) into the chitosan solution to prepare the garlic clove fresh-keeping coating solution. Soaking Bulbus Allii rice in the coating solution for 5min, taking out, and naturally drying in the shade. Loading the coated garlic cloves into PE plastic trays (200 g per tray) with volume (length, width and height) of 16cm, 11cm, 4.5cm, wrapping the trays with polyethylene preservative film (0.005 mm in thickness) with proper gaps left in the trays to facilitate the garlic cloves to breathe. Storing the coiled garlic rice at 20 deg.C in dark. During the period, when the temperature of the storehouse is high, the storehouse is properly cooled, or the storehouse door is opened at night, so as to ventilate, ventilate and cool, and control the temperature fluctuation; when the inner side of the preservative film wrapping the tray is exposed, 1-3 holes are pricked in the preservative film by using a puncher with the diameter of 5mm so as to reduce the humidity. The garlic cloves wrapped by the film coating combined tray can be stored for 30 days at 20 ℃.
Example 2
The garlic bulbs are selected, the garlic rice is processed, and the chitosan solution is prepared as shown in example 1. Adding 0.12g of Nisin into the chitosan solution to prepare the garlic clove fresh-keeping coating solution. The method for soaking and drying garlic cloves in the coating liquid, the temperature and humidity management of the coated garlic cloves in the storage tray and the preservative film during storage in the dark are shown in the example 1.
Example 3
The garlic bulbs are selected, the garlic rice is processed, and the chitosan solution is prepared as shown in example 1. Adding 0.15g of Nisin into the chitosan solution to prepare the garlic clove fresh-keeping coating solution. The method for soaking and drying garlic cloves in the coating liquid, the temperature and humidity management of the coated garlic cloves in the storage tray and the preservative film during storage in the dark are shown in the example 1.
The embodiments of the present invention have been described in detail above, but this is only an example for easy understanding and should not be construed as limiting the scope of the present invention. Also, various equivalent changes or substitutions are possible for those skilled in the art according to the technical solution of the present invention and the description of the preferred embodiment thereof, but all such changes or substitutions shall fall within the protection scope of the claims of the present invention.
Claims (2)
1. A coating preservation method for instant garlic rice is characterized in that after garlic bulbs are selected, stem discs are cut off, and after manual splitting, involucra and broken pieces are removed, fresh garlic rice is obtained, after coating liquid consisting of chitosan, citric acid, Tween-20 and Nisin is used for coating, the fresh garlic rice is loaded into a PE tray, the tray is wrapped by a polyethylene preservative film, and then the fresh garlic rice is stored at normal temperature, and the method specifically comprises the following steps:
(1) selecting and processing raw materials: the garlic bulbs are required to be tidy, the garlic cloves are large, the maturity is high, diseases and insect pests do not exist, the involucra is complete, and the diameter is more than 40 mm; cutting off stem discs, soaking in water for 20-30 min, manually peeling off skin membranes attached to garlic cloves, removing bran-processed garlic rice, and washing with clear water to obtain clean garlic rice;
(2) preparing coating liquid: heating 1000mL of deionized water to 30-40 ℃, adding 25g of chitosan and 10g of citric acid, stirring for dissolving, then adding 1.5g of Tween 20, and stirring uniformly again to prepare a chitosan solution; adding 0.10-0.15 g of Nisin into the chitosan solution to prepare a garlic clove fresh-keeping coating solution;
(3) coating treatment: selecting garlic rice with uniform size, no plant diseases and insect pests, white color and no bud, soaking in the coating liquid for 5min, taking out, and naturally drying in the shade;
(4) dishing and enveloping: loading the coated garlic rice into PE plastic trays with volume (length, width and height) of 16cm, 11cm, 4.5cm, 200g per tray, and wrapping the trays with polyethylene preservative film with thickness of 0.005 mm;
(5) storage management: storing the coiled garlic rice at 20 ℃ in dark according to the known technology; during the period, when the temperature of the storehouse is high, the storehouse is cooled by refrigeration, or a door of the storehouse is opened at night, so that the temperature is reduced by ventilation and air exchange, and the temperature fluctuation is controlled; when the inner side of the preservative film wrapping the tray is exposed, 1-3 holes are pricked in the preservative film by using a puncher with the diameter of 5mm so as to reduce the humidity.
2. The method for preserving fresh garlic cloves by coating film as claimed in claim 1, wherein the garlic raw material is white-skin garlic or purple-skin garlic, and the garlic cloves wrapped by the coating film combined tray can be preserved for 30 days when stored at 20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811144051.6A CN110934184A (en) | 2018-09-21 | 2018-09-21 | Instant garlic clove coating preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811144051.6A CN110934184A (en) | 2018-09-21 | 2018-09-21 | Instant garlic clove coating preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110934184A true CN110934184A (en) | 2020-03-31 |
Family
ID=69905420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811144051.6A Pending CN110934184A (en) | 2018-09-21 | 2018-09-21 | Instant garlic clove coating preservation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN110934184A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001008653A (en) * | 1999-06-28 | 2001-01-16 | Nichirei Corp | Seasoned green soybean with shell and method for producing the same |
| CN102940032A (en) * | 2012-11-01 | 2013-02-27 | 江苏省农业科学院 | Composite biological coating agent and method for using the same in fresh keeping of blueberry |
| CN103478665A (en) * | 2013-09-05 | 2014-01-01 | 玉龙县五福和好食品有限公司 | Processing method of fresh mashed garlic |
| CN105076380A (en) * | 2015-09-01 | 2015-11-25 | 徐州工程学院 | Composite coating preservative solution, preparation method and method for preserving instant garlic cloves |
-
2018
- 2018-09-21 CN CN201811144051.6A patent/CN110934184A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001008653A (en) * | 1999-06-28 | 2001-01-16 | Nichirei Corp | Seasoned green soybean with shell and method for producing the same |
| CN102940032A (en) * | 2012-11-01 | 2013-02-27 | 江苏省农业科学院 | Composite biological coating agent and method for using the same in fresh keeping of blueberry |
| CN103478665A (en) * | 2013-09-05 | 2014-01-01 | 玉龙县五福和好食品有限公司 | Processing method of fresh mashed garlic |
| CN105076380A (en) * | 2015-09-01 | 2015-11-25 | 徐州工程学院 | Composite coating preservative solution, preparation method and method for preserving instant garlic cloves |
Non-Patent Citations (1)
| Title |
|---|
| 王兆升，等: "壳聚糖在蒜米涂膜保鲜中的应用研究", 《中国食品学报》 * |
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