CN111011805A - Fresh-keeping method of green pepper - Google Patents
Fresh-keeping method of green pepper Download PDFInfo
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- CN111011805A CN111011805A CN201911349041.0A CN201911349041A CN111011805A CN 111011805 A CN111011805 A CN 111011805A CN 201911349041 A CN201911349041 A CN 201911349041A CN 111011805 A CN111011805 A CN 111011805A
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- green pepper
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- gelatin
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 89
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000007650 Aralia spinosa Nutrition 0.000 claims abstract description 17
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 17
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 229930002875 chlorophyll Natural products 0.000 claims abstract description 16
- 235000019804 chlorophyll Nutrition 0.000 claims abstract description 16
- 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 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 238000005507 spraying Methods 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 8
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- 229940046009 vitamin E Drugs 0.000 claims abstract description 8
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 8
- 239000011709 vitamin E Substances 0.000 claims abstract description 8
- 108010010803 Gelatin Proteins 0.000 claims description 33
- 229920000159 gelatin Polymers 0.000 claims description 33
- 239000008273 gelatin Substances 0.000 claims description 33
- 235000019322 gelatine Nutrition 0.000 claims description 33
- 235000011852 gelatine desserts Nutrition 0.000 claims description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 240000000759 Lepidium meyenii Species 0.000 claims description 6
- 235000000421 Lepidium meyenii Nutrition 0.000 claims description 6
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 235000014364 Trapa natans Nutrition 0.000 claims description 6
- 235000010376 calcium ascorbate Nutrition 0.000 claims description 6
- 229940047036 calcium ascorbate Drugs 0.000 claims description 6
- 239000011692 calcium ascorbate Substances 0.000 claims description 6
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims description 6
- 235000012902 lepidium meyenii Nutrition 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
- 235000013824 polyphenols Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- -1 sucrose ester Chemical class 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims 3
- 230000002335 preservative effect Effects 0.000 claims 3
- 241000283070 Equus zebra Species 0.000 claims 1
- 241000234435 Lilium Species 0.000 claims 1
- 240000001085 Trapa natans Species 0.000 claims 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract description 5
- 239000003921 oil Substances 0.000 description 7
- 241001083492 Trapa Species 0.000 description 5
- 244000152045 Themeda triandra Species 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 244000258070 Salvia viridis Species 0.000 description 1
- 235000001486 Salvia viridis Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A23L3/3544—Organic compounds containing hetero rings
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- 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
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Abstract
The invention discloses a fresh-keeping method of green pepper, which comprises the following steps: 1) picking green pepper leaves, and extracting chlorophyll from the green pepper leaves; 2) mixing chlorophyll and vitamin E powder with the green pricklyash peel; 3) deactivating enzyme of the mixture, and sterilizing and removing enzyme by using steam; 4) spraying a fresh-keeping liquid on the green pepper in a spraying mode after the surface of the green pepper is free of moisture, and 5) draining the surface of the green pepper at the ambient temperature of 17-24 ℃; 6) the drained green Chinese prickly ash is subjected to vacuum packaging, the green Chinese prickly ash after being packaged is quickly sent into a quick freezing warehouse for quick freezing, and the green Chinese prickly ash is frozen for 4-5 hours and then transferred into a cold storage warehouse for cold storage.
Description
Technical Field
The invention relates to the technical field of dry food, in particular to a fresh-keeping method of green pricklyash peel.
Background
The green pricklyash peel is a multipurpose economic tree species integrating edible, oil, seasoning, medicinal and industrial purposes, has wide market prospect, is a good variety of the green pricklyash peel, has the characteristics of large particles, pure and strong hemp taste, high oil content and the like, and is an important seasoning and spice in the food and beverage industry.
With the continuous development of society, people pursue continuous progress to life, and the preservation of fresh pepper becomes a very important subject. At present, most of the Chinese prickly ash is stored in dry products, but the fragrance loss of the fresh prickly ash is large after the fresh prickly ash is dried, the fresh prickly ash lacks the unique fragrance of the fresh prickly ash, and the fresh prickly ash is also stored by adopting methods of freshness protection bags, edible oil soaking and the like, but the quality guarantee period is short or other substances are brought to influence the flavor of the fresh prickly ash. Therefore, it is necessary to develop a fresh-keeping method for zanthoxylum bungeanum maxim which can solve the above technical problems.
Disclosure of Invention
The invention provides a fresh-keeping method of green pepper.
The scheme of the invention is as follows:
a fresh-keeping method of green pepper comprises the following steps:
1) picking green pepper leaves, and extracting chlorophyll from the green pepper leaves;
2) mixing chlorophyll and vitamin E powder with the green pricklyash peel;
3) deactivating enzyme of the mixture, and sterilizing and removing enzyme by using steam;
4) spraying a fresh-keeping liquid on the green pepper in a spraying mode after the surface of the green pepper is free of moisture,
5) then, draining the surface of the green pepper at the ambient temperature of 17-24 ℃;
6) and (3) carrying out vacuum packaging on the drained green peppers, quickly sending the green peppers into a quick freezing warehouse for quick freezing after the packaging is finished, and transferring the green peppers into a cold storage warehouse for cold storage after the green peppers are frozen for 4-5 hours.
As a preferred technical scheme, the fresh-keeping liquid comprises honeysuckle extract, sucrose ester, chitosan, citric acid, tea polyphenol, calcium ascorbate, Lepidium meyenii Walp oil, water chestnut powder, bluegrass powder, gelatin solution and edible alcohol.
As a preferable technical scheme, the gelatin solution is prepared by placing gelatin and water in a water bath at 45 ℃ in a mass ratio of 1:2 to fully dissolve the gelatin.
Preferably, the temperature of the refrigerator is controlled to be 2-5 ℃.
The invention also provides a fresh-keeping solution which comprises the following raw materials in parts by weight:
the preferable technical scheme comprises the following raw materials in parts by weight:
as a preferable technical scheme, the gelatin solution is prepared by placing gelatin and water in a water bath at 45 ℃ in a mass ratio of 1:2 to fully dissolve the gelatin.
Due to the adoption of the technical scheme, the fresh-keeping method of the green pepper comprises the following steps:
1) picking green pepper leaves, and extracting chlorophyll from the green pepper leaves; 2) mixing chlorophyll and vitamin E powder with the green pricklyash peel; 3) deactivating enzyme of the mixture, and sterilizing and removing enzyme by using steam; 4) spraying a fresh-keeping liquid on the green pepper in a spraying mode after the surface of the green pepper is free of moisture, and 5) draining the surface of the green pepper at the ambient temperature of 17-24 ℃; 6) and (3) carrying out vacuum packaging on the drained green peppers, quickly sending the green peppers into a quick freezing warehouse for quick freezing after the packaging is finished, and transferring the green peppers into a cold storage warehouse for cold storage after the green peppers are frozen for 4-5 hours.
The invention has the advantages that:
the green pepper provided by the invention is not discolored after being stored for 12 months, the color and luster of the original green pepper and the fragrance of the original green pepper are kept, the bottleneck that the green pepper is difficult to keep fresh is greatly solved, customers with the fresh pepper demands in the market are ensured, the freshness and effective components of the green pepper are guaranteed to the maximum extent, and the storage time is 3-4 years longer than that of the green pepper stored in a common mode through experimental data comparison.
Detailed Description
In order to make up for the defects, the invention provides a fresh-keeping method of green pepper to solve the problems in the background technology.
A fresh-keeping method of green pepper comprises the following steps:
1) picking green pepper leaves, and extracting chlorophyll from the green pepper leaves;
2) mixing chlorophyll and vitamin E powder with the green pricklyash peel;
3) deactivating enzyme of the mixture, and sterilizing and removing enzyme by using steam;
4) spraying a fresh-keeping liquid on the green pepper in a spraying mode after the surface of the green pepper is free of moisture,
5) then, draining the surface of the green pepper at the ambient temperature of 17-24 ℃;
6) and (3) carrying out vacuum packaging on the drained green peppers, quickly sending the green peppers into a quick freezing warehouse for quick freezing after the packaging is finished, and transferring the green peppers into a cold storage warehouse for cold storage after the green peppers are frozen for 4-5 hours.
As a preferred technical scheme, the fresh-keeping liquid comprises honeysuckle extract, sucrose ester, chitosan, citric acid, tea polyphenol, calcium ascorbate, Lepidium meyenii Walp oil, water chestnut powder, bluegrass powder, gelatin solution and edible alcohol.
As a preferable technical scheme, the gelatin solution is prepared by placing gelatin and water in a water bath at 45 ℃ in a mass ratio of 1:2 to fully dissolve the gelatin.
Preferably, the temperature of the refrigerator is controlled to be 2-5 ℃.
The invention also provides a fresh-keeping solution which comprises the following raw materials in parts by weight:
the preferable technical scheme comprises the following raw materials in parts by weight:
as a preferable technical scheme, the gelatin solution is prepared by placing gelatin and water in a water bath at 45 ℃ in a mass ratio of 1:2 to fully dissolve the gelatin.
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1:
1) picking green pepper leaves, and extracting chlorophyll from the green pepper leaves;
2) mixing chlorophyll and vitamin E powder with the green pricklyash peel;
3) deactivating enzyme of the mixture, and sterilizing and removing enzyme by using steam;
4) spraying a fresh-keeping liquid on the green pepper in a spraying mode after the surface of the green pepper is free of moisture,
5) then, the surface of the green pepper is drained by adopting air at the temperature of 17 ℃;
6) and (4) carrying out vacuum packaging on the drained green peppers, quickly sending the green peppers into a quick freezing warehouse for quick freezing after the packaging is finished, and transferring the green peppers into a cold storage warehouse for cold storage after the green peppers are frozen for 4 hours.
10% by weight of honeysuckle extract; 5% by weight of sucrose ester; 1% by weight of chitosan; 10% by weight of citric acid; 5% by weight of tea polyphenols; 1% by weight of calcium ascorbate; 6% by weight of Lepidium meyenii Walp oil; 7-10% of water chestnut powder by weight; 3-5% of the bluebeard powder by weight; 20-30% by weight of a gelatin solution; mixing and stirring 25-40% by weight of edible alcohol to obtain a fresh-keeping solution, and specially using the fresh-keeping solution for keeping green peppers fresh.
The gelatin solution is prepared by placing gelatin and water in a water bath at 45 ℃ in a mass ratio of 1:2 to fully dissolve the gelatin.
The temperature of the refrigerator was controlled at 3 ℃.
Example 2:
1) picking green pepper leaves, and extracting chlorophyll from the green pepper leaves;
2) mixing chlorophyll and vitamin E powder with the green pricklyash peel;
3) deactivating enzyme of the mixture, and sterilizing and removing enzyme by using steam;
4) spraying a fresh-keeping liquid on the green pepper in a spraying mode after the surface of the green pepper is free of moisture,
5) then, draining the surface of the green pepper by adopting air at 24 ℃;
6) and (3) carrying out vacuum packaging on the drained green peppers, quickly sending the green peppers into a quick freezing warehouse for quick freezing after the packaging is finished, and transferring the green peppers into a cold storage warehouse for cold storage after the green peppers are frozen for 5 hours.
20% of honeysuckle extract; 10% by weight of sucrose ester; 2% by weight of chitosan; 15% by weight of citric acid; 10% by weight of tea polyphenols; 2% by weight of calcium ascorbate; 8% by weight of Lepidium meyenii Walp oil; 10% by weight of water chestnut powder; 5% by weight of the bluegrass powder; 30% by weight of a gelatin solution; mixing and stirring 40% of edible alcohol by weight to obtain a fresh-keeping liquid, which is specially used for keeping green pepper fresh.
The gelatin solution is prepared by placing gelatin and water in a water bath at 45 ℃ in a mass ratio of 1:2 to fully dissolve the gelatin.
The temperature of the refrigerator was controlled at 5 ℃.
Example 3:
1) picking green pepper leaves, and extracting chlorophyll from the green pepper leaves;
2) mixing chlorophyll and vitamin E powder with the green pricklyash peel;
3) deactivating enzyme of the mixture, and sterilizing and removing enzyme by using steam;
4) spraying a fresh-keeping liquid on the green pepper in a spraying mode after the surface of the green pepper is free of moisture,
5) then, draining the surface of the green pepper by adopting air at 20 ℃;
6) and (4) carrying out vacuum packaging on the drained green peppers, quickly sending the green peppers into a quick freezing warehouse for quick freezing after the packaging is finished, and transferring the green peppers into a cold storage warehouse for cold storage after the green peppers are frozen for 4 hours.
15% by weight of honeysuckle extract; 8% by weight of sucrose ester; 1.5% by weight of chitosan; 12% by weight of citric acid; 6% by weight of tea polyphenols; 1.2% by weight of calcium ascorbate; 7% by weight of Lepidium meyenii Walp oil; 8 percent of water chestnut powder; 4% by weight of bluegrass powder; 25% by weight of a gelatin solution; mixing and stirring 35% of edible alcohol by weight to obtain a fresh-keeping liquid, which is specially used for keeping green pepper fresh.
The gelatin solution is prepared by placing gelatin and water in a water bath at 45 ℃ in a mass ratio of 1:2 to fully dissolve the gelatin.
The temperature of the refrigerator was controlled at 4 ℃.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. The fresh-keeping method of green pepper is characterized by comprising the following steps:
1) picking green pepper leaves, and extracting chlorophyll from the green pepper leaves;
2) mixing chlorophyll and vitamin E powder with the green pricklyash peel;
3) deactivating enzyme of the mixture, and sterilizing and removing enzyme by using steam;
4) spraying a fresh-keeping liquid on the green pepper in a spraying mode after the surface of the green pepper is free of moisture,
5) then, draining the surface of the green pepper at the ambient temperature of 17-24 ℃;
6) and (3) carrying out vacuum packaging on the drained green peppers, quickly sending the green peppers into a quick freezing warehouse for quick freezing after the packaging is finished, and transferring the green peppers into a cold storage warehouse for cold storage after the green peppers are frozen for 4-5 hours.
2. The method for preserving green pepper as claimed in claim 1, wherein: the fresh-keeping liquid comprises honeysuckle extract, sucrose ester, chitosan, citric acid, tea polyphenol, calcium ascorbate, Lepidium meyenii Walp oil, water chestnut powder, zebra lily powder, gelatin solution and edible alcohol.
3. The method for preserving green pepper as claimed in claim 2, wherein: the gelatin solution is prepared by placing gelatin and water in a water bath at 45 ℃ in a mass ratio of 1:2 to fully dissolve the gelatin.
4. The method for preserving green pepper as claimed in claim 1, wherein: the temperature of the refrigerator is controlled to be 2-5 ℃.
5. The preservative solution according to claim 1, which comprises the following raw materials in parts by weight:
6. the preservative solution according to claim 5, which comprises the following raw materials in parts by weight:
7. a preservative solution according to claim 5 or 6, wherein: the gelatin solution is prepared by placing gelatin and water in a water bath at 45 ℃ in a mass ratio of 1:2 to fully dissolve the gelatin.
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