CN111449126A - Fresh-keeping method for okra - Google Patents
Fresh-keeping method for okra Download PDFInfo
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- CN111449126A CN111449126A CN202010260670.2A CN202010260670A CN111449126A CN 111449126 A CN111449126 A CN 111449126A CN 202010260670 A CN202010260670 A CN 202010260670A CN 111449126 A CN111449126 A CN 111449126A
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- 229920001661 Chitosan Polymers 0.000 claims abstract description 35
- 238000004321 preservation Methods 0.000 claims abstract description 35
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 30
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 21
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- 238000004806 packaging method and process Methods 0.000 claims description 21
- 238000002791 soaking Methods 0.000 claims description 20
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- 240000004507 Abelmoschus esculentus Species 0.000 claims 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 229920000715 Mucilage Polymers 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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
-
- 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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- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
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- Storage Of Fruits Or Vegetables (AREA)
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Abstract
The invention relates to the technical field of okra preservation, and provides a preservation method of okra, which aims at solving the problems that the quality of okra is affected by mechanical damage of okra cells due to the formation and the volume enlargement of ice crystals in okra caused by the direct freezing preservation of fresh okra tender fruits. The preservation method can reduce the damage caused by direct freezing preservation, and simultaneously, the okra is soaked in the mixed aqueous solution of tartaric acid and oligochitosan before low-pressure dehydration, so that the preservation degree of the okra after thawing can be effectively maintained, and the preservation effect can be enhanced by low-pressure pre-dehydration.
Description
Technical Field
The invention relates to the technical field of okra preservation, and particularly relates to a preservation method of okra.
Background
Okra is commonly called sheep's horn bean, okra and the like, is originally produced in Africa, is planted in Zhejiang, Shanghai, Guangdong and the like, contains nutrient substances such as protein, pectin, polysaccharide, carbohydrate, vitamin, dietary fiber and the like, and is a nutritional health-care vegetable. The existing research shows that the okra contains natural hormone-like substances, and the extract of the okra has the biological activities of clearing free radicals, resisting fatigue and the like. However, fresh okra is thin in skin and high in water content, so that the okra is easy to lose water and deteriorate after being picked, can be stored for 2-3 days at normal temperature, and is wasted if not eaten in time.
The fresh-keeping method of the okra comprises refrigeration fresh-keeping and freezing fresh-keeping, wherein the preservation time of the freezing fresh-keeping is longer than that of the refrigeration fresh-keeping. However, fresh okra contains a large amount of water, which accounts for more than 80% of the total weight of okra, and direct freezing and fresh keeping can cause the water contained in okra to freeze and crystallize at low temperature, so that the volume of the okra is increased, mechanical damage and rupture of okra cells are caused, and the okra is softened after freezing and thawing, so that the quality of the okra is affected.
Chinese patent CN201610246877.8, entitled "blanching-hot air-freezing three-stage okra fresh-keeping method", discloses blanching okra, drying with hot air to remove part of water, and storing in a freezing environment. Partial water is removed through hot air drying, and the formation of ice crystals in the okra under refrigeration storage is reduced. However, while hot air drying can remove part of the water, a higher hot air temperature can cause the activity of pectinase to be active and aggravate the decomposition of pectin (Xukang, the quality characteristics of okra and the application thereof in beer processing [ D ], Shandong university of agriculture, 2016), and simultaneously, hot air drying causes water migration from inside to outside due to surface evaporation of water, so that the surface hardness of okra after drying is increased, and the rehydration performance is poor. Therefore, finding a proper dehydration method has positive significance for the quality stability of the frozen okra.
Disclosure of Invention
The invention aims to provide a fresh-keeping method for okra, which aims to solve the problem that the quality of okra is affected by mechanical damage of okra cells due to the formation and volume enlargement of ice crystals in the okra caused by the direct freezing preservation of fresh okra tender fruits, and the influence of quality reduction caused by the direct freezing preservation of the okra tender fruits is relieved.
The invention provides the following technical scheme:
the fresh-keeping method of the okra is characterized by comprising the following steps:
(1) selecting fresh okra tender fruits without diseases and cleaning surface impurities;
(2) dehydrating the tender okra fruits treated in the step (1) under low pressure;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving.
The fresh-keeping method of the okra keeps the okra dehydrated under low pressure after being cleaned, the liquid free water in the okra is quickly vaporized and volatilized by the low-pressure dehydration through the boiling point reduction of the water under the low pressure, the evaporation of the water from the outside to the inside and the migration of the substances in the okra to the surface are avoided compared with the hot air drying, the crusting and hardening of the surface of the okra caused by the hot air drying dehydration are eliminated, and the adverse effect of the formation of ice crystals caused by direct freezing preservation is reduced due to the reduction of the free water in the okra.
Preferably, the pressure of the low-pressure environment in the step (2) is 100 Pa-600 Pa, and the final temperature after dehydration is 2-5 ℃. The low pressure environment pressure is kept for pre-dehydration, and the temperature of the okra is reduced, so that the low-temperature impact caused by cryopreservation at a lower temperature is eliminated. However, after the preserved okra is thawed, a certain amount of water is still required to be kept to keep the freshness of the okra, and the eating freshness of the okra after thawing is undoubtedly influenced by excessive dehydration of the okra under low pressure, so that the control of proper low-pressure environmental pressure and the final temperature after dehydration plays an important role in keeping the freshness of the okra.
As a preferable aspect of the method of the present invention, the temperature of the freezing preservation in the step (3) is-30 to-60 ℃. Chinese patent CN201610246877.8 'a blanching-hot air-freezing three-stage okra preservation method' shows that the temperature of-35 to-60 ℃ is the glass transition temperature of okra, and the inventor finds that the stability of the okra frozen preservation at the temperature is better through verification, so the frozen preservation temperature of okra is set to be-30 to-60 ℃.
Preferably, the step (3) further comprises the step of transferring the okra which is subjected to freezing preservation for 4-6 hours into a high-voltage electrostatic field low-temperature device for freezing preservation, and then continuing freezing preservation. The existing research shows that the high-voltage electrostatic field can influence the formation of ice crystals, the high-voltage electrostatic field in a certain field intensity range can inhibit the growth of the ice crystals and promote the formation of small ice crystals, and the loss of the growth of the ice crystals to cells in the freezing preservation can be undoubtedly inhibited.
Preferably, the field intensity of the high-voltage electrostatic field is 20-35 kV/m, the temperature of a low-temperature region of the high-voltage electrostatic field is-30 to-40 ℃, and the holding time is 60-90 min.
Preferably, the step (1) further comprises the step of soaking the cleaned okra tender fruits in an aqueous solution containing tartaric acid and oligochitosan for 2-4 h. In the process of dehydrating the okra at low pressure, the liquid water is directly vaporized and converted into water vapor to escape, so that air holes are generated on the surface of the okra, and the water loss is caused under the condition that the okra is thawed and preserved after being frozen and stored due to the air holes, so that the freshness of the okra is influenced. The inventor finds that the okra is soaked in the aqueous solution of tartaric acid and oligochitosan before low-pressure dehydration, so that the water loss can be effectively relieved, and the fresh quality of the okra is maintained. The inventors believe that this is probably because the okra fruits contain a large amount of mucilage, which is a hydrophilic pectic polysaccharide of okra and is a highly esterified pectin (Lijiaxing et al, research on physicochemical properties of okra pectin [ J ], food science 2015, 36 (17): 104-108); the okra is soaked in an aqueous solution of tartaric acid and oligochitosan, and the oligochitosan is soaked in the okra to enable the pectic polysaccharide in the okra to form a light gel under the action of the tartaric acid. Therefore, after negative pressure forced dehydration forms pores, the mild gel of the pectin can prevent the okra after freezing preservation and thawing from losing water, and meanwhile, the hydrophilic and film-forming properties of the oligochitosan enable the oligochitosan to form a hydrophilic film on the surface of the okra, particularly cover the pore opening, so that the water loss prevention capability of the gel is enhanced. Certainly, the bacteriostatic and bactericidal effects of the oligochitosan are also beneficial to strengthening the fresh-keeping effect of the okra under the refrigeration preservation.
Preferably, the concentration of the oligochitosan in the aqueous solution is 20 to 50 g/L, and the concentration of the tartaric acid is 0.8 to 2 g/L.
Preferably, the step (1) of the method further comprises the step of pre-dehydrating the okra at low pressure before soaking, wherein the low pressure is 1500-1800 Pa, and the temperature of the okra after pre-dehydration is reduced by 5-8 ℃ compared with that before dehydration. Low-pressure pre-dehydration is carried out before soaking, so that weak pores are formed on the surface of the okra firstly, the formation of gel in the okra is facilitated after soaking, and then forced dehydration is carried out under severer low-pressure, so that the dehydration prevention capability of the gel after freezing, storing and thawing is enhanced.
The invention has the following beneficial effects:
the fresh-keeping method for the okra adopts low-pressure dehydration and then freezing preservation, can reduce the damage caused by direct freezing preservation, ensures that the hardness of the thawed okra is proper, and avoids the hardening of the surface layer of the okra compared with the hot air drying adopted in the prior art. Further, a high-voltage electrostatic field is introduced in the freezing process to inhibit the growth of ice crystals, thereby being beneficial to improving the mechanical damage condition of okra cells. Meanwhile, the okra is soaked in the mixed aqueous solution of tartaric acid and oligochitosan before low-pressure dehydration, so that the freshness of the okra after thawing can be effectively maintained, and the low-pressure pre-dehydration can enhance the freshness-keeping effect.
Detailed Description
The following further describes the embodiments of the present invention.
The starting materials used in the present invention are commercially available or commonly used in the art, unless otherwise specified, and the methods in the following examples are conventional in the art, unless otherwise specified.
Example 1
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra tender fruits without diseases, and cleaning surface impurities;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Example 2
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra tender fruits without diseases, and cleaning surface impurities;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 100PaPa, wherein the final temperature after dehydration is 2 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at-60 ℃.
Example 3
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra tender fruits without diseases, and cleaning surface impurities;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 600Pa, wherein the final temperature after dehydration is 5 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at-30 ℃.
Example 4
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra young fruits without diseases, cleaning surface impurities, and then soaking the okra young fruits in an aqueous solution containing tartaric acid and oligochitosan at 25 ℃ for 2 hours, wherein the concentration of the oligochitosan is 30 g/L, and the concentration of the tartaric acid is 1.5 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Example 5
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra young fruits without diseases, cleaning surface impurities, and then soaking the okra young fruits in an aqueous solution containing tartaric acid and oligochitosan at 25 ℃ for 2 hours, wherein the concentration of the oligochitosan is 50 g/L, and the concentration of the tartaric acid is 2 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Example 6
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra young fruits without diseases, cleaning surface impurities, and then soaking the okra young fruits in an aqueous solution containing tartaric acid and oligochitosan at 25 ℃ for 4 hours, wherein the concentration of the oligochitosan is 20 g/L, and the concentration of the tartaric acid is 0.8 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Example 7
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra tender fruits without diseases, cleaning surface impurities, pre-dehydrating at low pressure of 1500Pa, and reducing the temperature of the okra after pre-dehydration by 8 ℃ compared with the temperature before dehydration, placing the okra tender fruits after pre-dehydration at low pressure in an aqueous solution containing tartaric acid and oligochitosan, and soaking for 2 hours at 25 ℃, wherein the concentration of the oligochitosan is 30 g/L, and the concentration of the tartaric acid is 1.5 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Example 8
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra tender fruits without diseases, cleaning surface impurities, pre-dehydrating at low pressure of 1700Pa, and reducing the temperature of the okra after pre-dehydration by 6 ℃ compared with the temperature before dehydration, placing the okra tender fruits after pre-dehydration at low pressure in an aqueous solution containing tartaric acid and oligochitosan, and soaking for 2 hours at 25 ℃, wherein the concentration of the oligochitosan is 30 g/L, and the concentration of the tartaric acid is 1.5 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Example 9
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra tender fruits without diseases, cleaning surface impurities, pre-dehydrating at low pressure of 1800Pa, and reducing the temperature of the okra after pre-dehydration by 5 ℃ compared with the temperature before dehydration, placing the okra tender fruits after pre-dehydration at low pressure in an aqueous solution containing tartaric acid and oligochitosan, and soaking for 2 hours at 25 ℃, wherein the concentration of the oligochitosan is 30 g/L, and the concentration of the tartaric acid is 1.5 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Example 10
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra tender fruits without diseases, and cleaning surface impurities;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), then preserving for 4 hours at minus 40 ℃, then transferring the preserved okra into a high-voltage electrostatic field low-temperature device for freezing preservation, wherein the field intensity of the high-voltage electrostatic field is 20kV/m, the temperature of a low-temperature area of the high-voltage electrostatic field is minus 40 ℃, the preservation time is 60 minutes, and then continuing to preserve at minus 40 ℃.
Example 11
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra young fruits without diseases, cleaning surface impurities, and then soaking the okra young fruits in an aqueous solution containing tartaric acid and oligochitosan at 25 ℃ for 2 hours, wherein the concentration of the oligochitosan is 30 g/L, and the concentration of the tartaric acid is 1.5 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), then preserving for 4 hours at minus 40 ℃, then transferring the preserved okra into a high-voltage electrostatic field low-temperature device for freezing preservation, wherein the field intensity of the high-voltage electrostatic field is 30kV/m, the temperature of a high-voltage electrostatic field low-temperature region is minus 30 ℃, the preservation time is 90 minutes, and then continuing to preserve at minus 40 ℃.
Example 12
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra tender fruits without diseases, cleaning surface impurities, pre-dehydrating at low pressure of 1500Pa, and reducing the temperature of the okra after pre-dehydration by 8 ℃ compared with the temperature before dehydration, placing the okra tender fruits after pre-dehydration at low pressure in an aqueous solution containing tartaric acid and oligochitosan, and soaking for 2 hours at 25 ℃, wherein the concentration of the oligochitosan is 30 g/L, and the concentration of the tartaric acid is 1.5 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), then preserving for 4 hours at the temperature of minus 40 ℃, then transferring the preserved okra into a high-voltage electrostatic field low-temperature device for freezing preservation, wherein the field intensity of the high-voltage electrostatic field is 35kV/m, the temperature of a low-temperature area of the high-voltage electrostatic field is minus 40 ℃, the preservation time is 70 minutes, and then continuing to preserve at the temperature of minus 40 ℃.
Comparative example 1
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra young fruits without diseases, cleaning surface impurities, and then soaking the okra young fruits in an aqueous solution containing chitosan, wherein the dispersion amount of the chitosan in the water is 30 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Comparative example 2
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra young fruits without diseases, cleaning surface impurities, and then soaking the okra young fruits in an aqueous solution of calcium chloride, wherein the concentration of the calcium chloride is 4 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Comparative example 3
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra young fruits without diseases, cleaning surface impurities, and then soaking the okra young fruits in a sucrose aqueous solution, wherein the sucrose concentration is 30 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Comparative example 4
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra young fruits without diseases, cleaning surface impurities, and then soaking the okra young fruits in an aqueous solution of tartaric acid, wherein the concentration of the tartaric acid is 1.5 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Comparative example 5
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra young fruits without diseases, cleaning surface impurities, and then soaking the okra young fruits in an aqueous solution of oligochitosan, wherein the concentration of the oligochitosan is 30 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 300Pa, wherein the final temperature after dehydration is 3 ℃;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Comparative example 6
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra young fruits without diseases, cleaning surface impurities, and then soaking the okra young fruits in an aqueous solution containing tartaric acid and oligochitosan at 25 ℃ for 2 hours, wherein the concentration of the oligochitosan is 30 g/L, and the concentration of the tartaric acid is 1.5 g/L;
(2) dehydrating the okra tender fruit treated in the step (1) under the low pressure of 1700Pa, wherein the final temperature after dehydration is 20 ℃; (3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving at the temperature of-40 ℃.
Comparative example 7
A fresh-keeping method of okra comprises the following steps:
(1) selecting 50 fresh okra tender fruits without diseases, cleaning surface impurities, and draining;
(3) sealing and packaging the okra, and freezing and preserving at-40 ℃.
Freezing preservation result test of okra tender fruit
Inspecting the brittleness, color quality and commodity rate of the tender okra fruits preserved in the above examples 1-12 and comparative examples 1-7; the commodity rate is the percentage of tender okra fruits with browning (green losing) surface area less than or equal to 20%, and the results are shown in the following table.
As can be seen from the above table, the okra young fruit treated by the method of the present invention has a good effect under the thawing normalization condition at 4 ℃ after freezing preservation, and the commercial yield is maintained above 92%, and as can be seen from comparative example 6, although the immersion is performed using the solution of tartaric acid and oligochitosan, the effect is not particularly satisfactory, which may be caused by insufficient dehydration power.
Claims (8)
1. The fresh-keeping method of the okra is characterized by comprising the following steps:
(1) selecting fresh okra tender fruits without diseases and cleaning surface impurities;
(2) dehydrating the tender okra fruits treated in the step (1) under low pressure;
(3) and (3) hermetically packaging the okra treated in the step (2), and then freezing and preserving.
2. The fresh-keeping method for okra according to claim 1, wherein the pressure of the low-pressure environment in the step (2) is 100Pa to 600Pa, and the final temperature after dehydration is 2 ℃ to 5 ℃.
3. The method for keeping okra fresh as claimed in claim 1 or 2, wherein the temperature for freezing preservation in step (3) is-30 to-60 ℃.
4. The okra preservation method according to claim 1, wherein the step (3) further comprises the step of transferring the okra preserved for 4-6 hours in a freezing and preserving manner into a high-voltage electrostatic field low-temperature device, and then continuing to preserve the okra.
5. The fresh-keeping method for okra according to claim 4, characterized in that the field intensity of the high-voltage electrostatic field is 20-35 kV/m, the temperature of the low-temperature region of the high-voltage electrostatic field is-30 to-40 ℃, and the holding time is 60-90 min.
6. The fresh-keeping method of okra according to claim 1 or 4, wherein the step (1) further comprises soaking the cleaned okra young fruits in an aqueous solution containing tartaric acid and oligochitosan for 2-4 h.
7. The method for preserving abelmoschus esculentus according to claim 6, wherein the concentration of the oligochitosan in the aqueous solution is 20 to 50 g/L, and the concentration of the tartaric acid is 0.8 to 2 g/L.
8. The fresh-keeping method for the okra according to claim 6, wherein the step (1) further comprises pre-dehydrating the okra at a low pressure before soaking, wherein the low pressure is 1500 Pa-1800 Pa, and the temperature of the okra after pre-dehydration is reduced by 5-8 ℃ compared with that before dehydration.
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