CN111248255A - Fresh-keeping method of fresh-cut broccoli - Google Patents
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- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D29/00—Sacks or like containers made of fabrics; Flexible containers of open-work, e.g. net-like construction
-
- 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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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fresh-keeping method of fresh-cut broccoli, which improves the fresh-keeping effect of the fresh-cut broccoli by comprehensively adopting the comprehensive effects of various fresh-keeping treatment technologies such as 1-MCP (1-methylcyclopropene) pretreatment, packing density control, irradiation gas atmosphere adjustment and the like, and optimizes various process parameters in each treatment technology, namely, the concentration of 1-MCP, the packing density of the fresh-cut broccoli and O2And CO2The optimization of a plurality of process parameters such as proportion, irradiation dose, time and the like can delay the arrival of the breath peak of the fresh-cut broccoli, maintain chlorophyll, sterilize and disinfect, control the release amount of ethylene andrespiration rate, delays the reduction of chlorophyll and vitamin C content, and inhibits the activity of active oxygen poisoning related enzyme and harmful microorganisms, thereby obviously prolonging the shelf life of the fresh-cut broccoli.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a preservation method of fresh-cut broccoli.
Background
Broccoli, also known as broccoli and broccoli, is a brassica species of brassica of the brassicaceae family, a vegetable that is widely appreciated by consumers. The broccoli has high nutritive value, and is rich in protein, carbohydrate, vitamins, carotene, dietary fiber and mineral elements, wherein V iscThe content of the tomato is 3 times of that of cauliflower, 2-3 times of that of cabbage and 5-6 times of that of tomato; the calcium content is 3 times of that of cauliflower and 8 times of that of tomato; contains antioxidant substances such as total phenol and total flavone, and has strong antioxidant activity; the total glucosinolates, sulforaphane and other special active ingredients have stronger anticancer activity; the beverage contains abundant ascorbic acid, and can enhance liver detoxification capability and improve organism immunity; the rich dietary fiber can help human body digestion, prevent and reduce the occurrence probability of rectal cancer.
The fresh-cut broccoli is favored by consumers due to the characteristics of convenience and safety, but the mechanical damage of the fresh-cut broccoli causes the outflow of cell contents, promotes the browning of tissues, the aging of cells, the deterioration of texture and the growth and the propagation of microorganisms, and causes the chlorosis and yellowing, the loss of nutrition and the loss of flavor of the broccoli, thereby greatly reducing the overall quality of the fresh-cut broccoli and causing the reduction of the nutrition and the commercial value. Therefore, the preservation technology of the fresh-cut broccoli and how to prolong the shelf life thereof become hot research hotspots at home and abroad.
At present, the preservation technology of the fresh-cut broccoli mainly comprises a physical preservation technology, a chemical preservation technology and a biological preservation technology. The physical preservation technology has the advantages of safety, sanitation, simple operation, environmental protection and the like. The decompression, microwave, packaging and illumination fresh-keeping technologies maintain higher sensory quality during storage by controlling the consumption speed of nutrient substances and the activity of browning related enzymes of the fresh-cut broccoli, greatly prolong the fresh-keeping period of the broccoli, but need to be further explored in the aspect of inhibiting microorganisms and improving the content of antioxidant substances. Although the bacteriostatic effect of the ozone water and the UV-C is obvious, how to achieve the bacteriostatic effect of the ozone water with higher concentration is not reported, and in addition, the bacteriostatic mechanism of the UV-C is also further improved. Chemical preservation techniques such as 1-methylcyclopropene (1-MCP) and ethanol preservation techniques mainly promote the activity of enzyme related to active oxygen poison inhibition in the tissue of the fresh-cut broccoli, further improve the resistance of the broccoli to the active oxygen poison, and delay the occurrence of the phenomenon of organism aging. And part of the bactericide such as chlorine dioxide is volatile and easy to remain on the surface of the fresh-cut broccoli, so that the respiratory tract of a human body is damaged, and the poisoning phenomenon is caused by excessive intake, so that the chemical preservation technology has certain potential safety hazard for the preservation of the fresh-cut broccoli. The biological preservation technology mainly comprises Chinese herbal medicine extracting solution, coating and essential oil, the three can effectively inhibit the growth and the propagation of the natural flora of the fresh-cut broccoli, keep higher nutritional value, and have the characteristics of nature, edible property, degradability, no toxicity, no harm and no pollution. However, the storage and preservation technology of the biological antagonistic bacteria on the fresh-cut broccoli is in the research stage, and the application technology needs to be further developed. Therefore, various preservation technologies do not have ideal selectivity, have certain limitations and limit the application in the preservation and storage of the fresh-cut broccoli.
The radiation processing technology belongs to a green, low-carbon, high-efficiency and safe non-thermal technology, is known as a high and new technology for modern food processing in the 21 st century, and has the principle that a series of physical, chemical and biological effects generated by rays are utilized to achieve the purposes of degrading harmful substances, killing insects, sterilizing, preventing corrosion, inhibiting germination, improving quality and the like. The safety of the application of the technology is well recognized by international relevant organizations and countries, and is affirmed in a regulation or standard form. Compared with the conventional technology, the irradiation processing technology can solve a plurality of technical problems, can treat packaged food, is convenient, quick, efficient, pollution-free and residue-free, is suitable for industrial production, can keep the original color, aroma and taste of the food, can ensure the quantity, quality and safety of agricultural products and food, and meets the national strategic requirements of developing resource-saving, environment-friendly society and low-carbon economy in China. The technology has produced huge economic and social benefits since the popularization and application of the technology in China in the nineties of the last century, powerfully promotes the healthy development of the food industry of agricultural products, and especially makes important contribution to the aspect of guaranteeing the food safety. Therefore, the irradiation technology has great application potential in the aspect of fresh-keeping and storage of the fresh-cut broccoli.
Disclosure of Invention
The invention aims at the problems of the prior art and provides a fresh-keeping method of fresh-cut broccoli, which is characterized in that the fresh-keeping effect of the fresh-cut broccoli is improved by comprehensively adopting the comprehensive effects of various fresh-keeping treatment technologies such as 1-MCP (1-methylcyclopropene) pretreatment, packing density control, irradiation gas atmosphere adjustment and the like, and various process parameters in each treatment technology are optimized, namely, the concentration of the 1-MCP, the packing density of the fresh-cut broccoli and O are optimized2And CO2The optimization of a plurality of process parameters such as proportion, irradiation dose, time and the like can delay the arrival of the breath peak of the fresh-cut broccoli, maintain chlorophyll, sterilize and disinfect, control the release amount and the breath rate of ethylene, delay the reduction of the content of chlorophyll and vitamin C, and inhibit the activity of enzyme and harmful microorganisms related to active oxygen poison, thereby obviously prolonging the shelf life of the fresh-cut broccoli.
The purpose of the invention is realized by the following technical scheme:
a fresh-keeping method of fresh-cut broccoli, which is characterized by comprising the following steps:
SS1, slitting and cleaning: removing roots and leaves from the picked broccoli, dividing a main body part into small balls, cutting a stem part into thin pieces, cleaning with tap water, and draining;
SS2.1-MCP pretreatment: placing the broccoli cut in the step SS1 in a closed space, and treating the broccoli for a set time length at room temperature by adopting 2-10 mu L/L1-MCP;
SS3. packaging: spraying tap water with the self weight of 2-4% on the surface of the fresh cut broccoli treated in the step SS2, filling the broccoli into a polyvinylidene chloride (PVDC) and Polyethylene (PE) composite bag with the density of 200-600 g/bag and the density of 35cm multiplied by 25cm, discharging air, and filling O in a ratio of 2: 3-3: 22And CO2Sealing, laying a layer of the mixture in a paper box, and precooling to 0-5 ℃;
SS4. irradiation treatment: immediately carrying out irradiation treatment on the packaged and precooled fresh-cut broccoli by adopting high-energy rays in the step SS 3;
SS5. storage: and (4) storing the fresh-cut broccoli subjected to the irradiation treatment in the SS4 at the temperature of 0-4 ℃.
In the technical scheme disclosed by the invention, the method for simply preserving the fresh-cut broccoli by using a single technology in the prior art is improved, the preservation effect of the fresh-cut broccoli is improved by the comprehensive action of the irradiation preservation technology, the 1-MCP pretreatment, the packaging preservation technology and the irradiation gas atmosphere regulation, and various process parameters in each treatment technology are optimized, namely, the concentration of the 1-MCP, the packaging density of the fresh-cut broccoli, the O content and the O content are optimized2And CO2The optimization of a plurality of process parameters such as proportion, irradiation dose, time and the like obviously prolongs the shelf life of the fresh-cut broccoli.
Preferably, in step SS1, when the broccoli with the roots and leaves removed is cut, the main body is cut into 3-4 cm small balls, and the stem is cut into 3-5 mm thin pieces.
Preferably, in the step SS2, the concentration of the 1-MCP for pretreatment is 2-5 muL/L.
Preferably, in the step SS2, 1-MCP is used for pretreating broccoli placed in the closed space for 2-5 hours at the room temperature of 25 ℃.
Preferably, in the step SS3, the filling mass of the fresh cut broccoli is 300-500 g/bag.
Preferably, in step SS3, the O is2And CO2The ratio of (A) to (B) is 2: 3-1: 1.
Preferably, in the step SS3, the precooling temperature of the fresh-cut broccoli is 0-1 ℃.
Preferably, in step SS4, the high-energy rays are generated by60Co gamma radiation source or electron accelerator.
Preferably, in step SS4, the irradiation dose of the high-energy rays is 2-5 kGy, and the irradiation time is less than 4 h.
Compared with the prior art, the fresh-cut broccoli preservation method provided by the invention has the remarkable technical advantages that:
(1) according to the fresh-keeping method for the fresh-cut broccoli, the fresh-keeping effect of the fresh-cut broccoli can be obviously improved through the comprehensive effects of the 1-MCP pretreatment, the packaging density control, the irradiation gas atmosphere regulation and the irradiation fresh-keeping technology, the shelf life is prolonged, the technical application value is high, and the blank of the fresh-keeping technology of the fresh-cut broccoli in the actual processing is filled;
(2) according to the fresh-keeping method for the fresh-cut broccoli, the 1-MCP selected by pretreatment can delay the arrival of the respiratory peak of the fresh-cut broccoli and keep the quality of the fresh-cut broccoli, and the 1-MCP belongs to an actual nontoxic substance and can eliminate gas residues after being ventilated for 15 minutes;
(3) the fresh-cut broccoli preservation method adopts the PVDC and PE composite packaging bag, and has good preservation effect while keeping chlorophyll.
(4) The fresh-cut broccoli preservation method of the invention utilizes O2And CO2The modified atmosphere can prevent the side effect of irradiation, well control the release amount and the respiration rate of ethylene and delay the reduction of the contents of chlorophyll and vitamin C.
(5) The fresh-keeping method for the cut broccoli adopts the irradiation sterilization technology, belongs to the novel cold sterilization technology, is carried out at normal temperature, does not need to open product packages, and has the advantages of simple and convenient operation, high irradiation efficiency, good irradiation uniformity, thorough sterilization, strong adaptability and convenient popularization.
Drawings
FIG. 1 is a graph showing the effect of different preservation methods on the storage time and organoleptic quality of fresh-cut broccoli.
Detailed Description
In order that the invention may be better understood, the following further description is provided, taken in conjunction with the accompanying examples, so that the advantages and features of the invention will be more readily understood by those skilled in the art. It should be noted that the following description is only a preferred embodiment of the present invention, but the present invention is not limited to the following embodiment. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the scope or spirit of the invention. For instance, features illustrated or described as part of one embodiment, can be used with another embodiment to yield a still further embodiment. Therefore, it is intended that the present invention encompass such modifications and variations within the scope of the appended claims and their equivalents.
The fresh-keeping method of the fresh-cut broccoli disclosed by the invention improves the method for keeping the fresh-cut broccoli fresh simply by a single technology in the prior art, improves the fresh-keeping effect of the fresh-cut broccoli by the comprehensive action of the irradiation fresh-keeping technology, the 1-MCP pretreatment, the packaging fresh-keeping technology and the irradiation gas atmosphere regulation, and optimizes various process parameters in each treatment technology, namely, the concentration of the 1-MCP, the packaging density of the fresh-cut broccoli, and the O2And CO2The optimization of a plurality of process parameters such as proportion, irradiation dose, time and the like obviously prolongs the shelf life of the fresh-cut broccoli.
The effect of the present invention on the storage time and organoleptic quality of cut broccoli is compared with the prior art by 3 examples of the method for preserving cut broccoli according to the present invention and 4 comparative examples of the prior art different from the present invention.
Example 1
SS1, slitting and cleaning: removing roots and leaves from the picked broccoli, cutting the broccoli into small balls of 3cm, cutting the stem part into 5mm slices, cleaning the broccoli with tap water, and draining;
SS2.1-MCP pretreatment: placing the broccoli cut in the step SS1 in a closed space, and treating for 5h at room temperature of 25 ℃ by adopting 2 mu L/L1-MCP;
SS3. packaging: spraying tap water with the weight of 2% onto the surface of the fresh cut broccoli treated in the step SS2, filling the broccoli into a polyvinylidene chloride (PVDC) and Polyethylene (PE) composite bag with the density of 200 g/bag and the density of 35cm multiplied by 25cm, discharging air, and filling O in a ratio of 2:32And CO2Sealing, laying a layer of the mixture in a paper box, and precooling to 0 ℃;
SS4. irradiation treatment: immediately applying 2kGy dosage to the precooled fresh-cut broccoli60Performing irradiation treatment for 2 hours by using Co gamma rays;
SS5. storage: storing and selling the irradiated fresh broccoli at 4 ℃.
Example 2
SS1, slitting and cleaning: removing roots and leaves from the picked broccoli, cutting the broccoli into small balls of 4cm, cutting the stem part into 5mm slices, cleaning the broccoli with tap water, and draining;
SS2.1-MCP pretreatment: placing the broccoli cut in the step SS1 in a closed space, and treating for 2h at room temperature and 25 ℃ by adopting 5 mu L/L1-MCP;
SS3. packaging: spraying tap water with 3% of the weight of the fresh cut broccoli treated in the step SS2, filling the broccoli into a polyvinylidene chloride (PVDC) and Polyethylene (PE) composite bag with the density of 500 g/bag and the density of 35cm multiplied by 25cm, discharging air, and filling O in a ratio of 1:12And CO2Sealing, laying a layer of the mixture in a paper box, and precooling to 2 ℃;
SS4. irradiation treatment: immediately carrying out irradiation treatment on the precooled fresh-cut broccoli by using an electron accelerator, wherein the irradiation dose is 5kGy, and the irradiation time is 2 h;
SS5. storage: storing and selling the irradiated fresh broccoli at 1 ℃.
Example 3
SS1, slitting and cleaning: removing roots and leaves from the picked broccoli, cutting the broccoli into small balls of 3cm, cutting the stem part into 3mm slices, cleaning the broccoli with tap water, and draining;
SS2.1-MCP pretreatment: placing the broccoli cut in the step SS1 in a closed space, and treating for 3 hours at room temperature of 25 ℃ by adopting 3 mu L/L1-MCP;
SS3. packaging: spraying tap water with the weight of 4% onto the surface of the fresh cut broccoli treated in the step SS2, filling the broccoli into a polyvinylidene chloride (PVDC) and Polyethylene (PE) composite bag with the density of 400 g/bag and the density of 35cm multiplied by 25cm, discharging air, and filling O in a ratio of 3:22And CO2Sealing, laying a layer of the mixture in a paper box, and precooling to 4 ℃;
SS4. irradiation treatment: the precooled fresh cut broccoli is immediately adopted60Performing irradiation treatment on Co gamma rays, wherein the irradiation dose is 3kGy, and the irradiation time is 3 h;
SS5. storage: storing and selling the irradiated fresh broccoli at 4 ℃.
Comparative example 1
SS1, slitting and cleaning: removing roots and leaves from the picked broccoli, cutting the broccoli into small balls of 3cm, cutting the stem part into 5mm slices, cleaning the broccoli with tap water, and draining;
SS2.1-MCP pretreatment: placing the broccoli cut in the step SS1 in a closed space, and treating for 5h at room temperature of 25 ℃ by adopting 2 mu L/L1-MCP;
SS3. packaging: spraying tap water with the weight of 2% onto the surface of the fresh cut broccoli treated in the step SS2, filling the broccoli into a polyvinylidene chloride (PVDC) and Polyethylene (PE) composite bag with the density of 200 g/bag and the density of 35cm multiplied by 25cm, discharging air, and filling O in a ratio of 2:32And CO2And sealing;
SS4. storage: storing and selling the fresh-cut broccoli treated in the step SS3 at 4 ℃.
Comparative example 2
SS1, slitting and cleaning: removing roots and leaves from the picked broccoli, cutting the broccoli into small balls of 3cm, cutting the stem part into 5mm slices, cleaning the broccoli with tap water, and draining;
SS2. packaging: processed in step SS1Spraying tap water 2% of its weight on the surface of fresh cut broccoli, loading into a composite bag of polyvinylidene chloride (PVDC) and Polyethylene (PE) 35cm × 25cm at a density of 200 g/bag, exhausting air, and filling O at a ratio of 2:32And CO2Sealing, laying a layer of the mixture in a paper box, and precooling to 0 ℃;
SS3. irradiation treatment: immediately applying 2kGy dosage to the precooled fresh-cut broccoli60Performing irradiation treatment for 2 hours by using Co gamma rays;
SS4. storage: storing and selling the irradiated fresh broccoli at 4 ℃.
Comparative example 3
SS1, slitting and cleaning: removing roots and leaves from the picked broccoli, cutting the broccoli into small balls of 3cm, cutting the stem part into 5mm slices, cleaning the broccoli with tap water, and draining;
SS2.1-MCP pretreatment: placing the broccoli cut in the step SS1 in a closed space, and treating for 5h at room temperature of 25 ℃ by adopting 2 mu L/L1-MCP;
SS3. packaging: spraying tap water with the dead weight of 2% on the surface of the fresh cut broccoli treated in the step SS2, filling the broccoli into a polyvinylidene chloride (PVDC) and Polyethylene (PE) composite bag with the density of 200 g/bag and the density of 35cm multiplied by 25cm, laying a layer of the composite bag and filling the composite bag into a carton, and precooling to 0 ℃;
SS4. irradiation treatment: immediately applying 2kGy dosage to the precooled fresh-cut broccoli60Performing irradiation treatment for 2 hours by using Co gamma rays;
SS5. storage: storing and selling the irradiated fresh broccoli at 4 ℃.
Comparative example 4
Removing roots and leaves from picked broccoli, cutting into 3cm small balls, cutting stems into 5mm slices, cleaning with tap water, draining, and storing at 4 deg.C for sale.
The sensory quality of the fresh-cut broccoli in the 3 examples and the 4 comparative examples was evaluated in different storage periods by a 9-point method, and the evaluation results were shown in fig. 1, wherein the evaluation indexes include color, browning, texture state, and the like.
In fig. 1, the scoring criteria are as follows: 9, the product is complete in quality, fresh, green, free of browning and decaying; 7, the noodle has good quality, and the cut noodles are slightly dark and have no browning and decay; 5, dividing the cut into commodity boundaries, wherein the visible slight browning appears in the cut without decay; 3, the product has bad quality, local brown stain in the cut, slight rot and no edible property; the product is totally broken, rotten seriously and inedible.
As can be seen from FIG. 1, the preservation method of fresh-cut broccoli according to the present invention was carried out by 1-MCP pretreatment and O in 3 examples as compared to 4 comparative examples2/CO2After the comprehensive action of the air conditioning, packaging and fresh-keeping technologies and the irradiation fresh-keeping technology, the sensory quality and the storage time of the fresh-cut broccoli are obviously higher than those of the prior art, which shows that the fresh-keeping method of the fresh-cut broccoli can obviously improve the fresh-keeping effect of the fresh-cut broccoli and obviously prolong the shelf life.
The above-mentioned embodiments further explain the objects, technical solutions and advantages of the present invention in detail. It should be understood that the above-mentioned embodiments are only exemplary of the present invention, and are not intended to limit the present invention, and any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A fresh-keeping method of fresh-cut broccoli, which is characterized by comprising the following steps:
SS1, slitting and cleaning: removing roots and leaves from the picked broccoli, dividing a main body part into small balls, cutting a stem part into thin pieces, cleaning with tap water, and draining;
SS2.1-MCP pretreatment: placing the broccoli cut in the step SS1 in a closed space, and treating the broccoli for a set time length at room temperature by adopting 2-10 mu L/L1-MCP;
SS3. packaging: spraying tap water with the self weight of 2-4% on the surface of the fresh cut broccoli treated in the step SS2, filling the broccoli into a polyvinylidene chloride (PVDC) and Polyethylene (PE) composite bag with the density of 200-600 g/bag and the density of 35cm multiplied by 25cm, discharging air, and filling O in a ratio of 2: 3-3: 22And CO2Sealing, laying a layer of the mixture in a paper box, and precooling to 0-5 ℃;
SS4. irradiation treatment: immediately carrying out irradiation treatment on the packaged and precooled fresh-cut broccoli by adopting high-energy rays in the step SS 3;
SS5. storage: and (4) storing the fresh-cut broccoli subjected to the irradiation treatment in the SS4 at the temperature of 0-4 ℃.
2. The method for preserving fresh cut broccoli as claimed in the preceding claim, wherein in the step SS1, when the broccoli with the roots and leaves removed is cut, the main body is cut into 3-4 cm small balls, and the stem is cut into 3-5 mm thin slices.
3. The method as claimed in the preceding claim, wherein the concentration of 1-MCP used for pretreatment in step SS2 is 2-5 μ L/L.
4. The method as claimed in the preceding claim, wherein 1-MCP is used for pretreating broccoli in the step SS2 at room temperature of 25 ℃ for 2-5 h.
5. The method for preserving fresh cut broccoli as claimed in the preceding claim, wherein the filling mass of the fresh cut broccoli in step SS3 is 300-500 g/bag.
6. The method as claimed in the preceding claim, wherein in step SS3, O is added2And CO2The ratio of (A) to (B) is 2: 3-1: 1.
7. The method for preserving fresh-cut broccoli as claimed in the preceding claim, wherein the pre-cooling temperature of the fresh-cut broccoli in the step SS3 is 0-1 ℃.
8. The method as claimed in the preceding claim, wherein the high energy radiation is from step SS460Co gamma radiation source or electron accelerator.
9. The method for preserving fresh-cut broccoli as claimed in the preceding claim, wherein in step SS4, the irradiation dose of the high-energy rays is 2-5 kGy and the irradiation time is less than 4 h.
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