CN112493310A - Freshness-keeping agent for needle vegetables and freshness-keeping method thereof - Google Patents
Freshness-keeping agent for needle vegetables and freshness-keeping method thereof Download PDFInfo
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- CN112493310A CN112493310A CN202011492471.0A CN202011492471A CN112493310A CN 112493310 A CN112493310 A CN 112493310A CN 202011492471 A CN202011492471 A CN 202011492471A CN 112493310 A CN112493310 A CN 112493310A
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- parts
- preservative
- day lily
- powder
- garlic
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 13
- 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 36
- 241000756137 Hemerocallis Species 0.000 claims abstract description 30
- 239000003755 preservative agent Substances 0.000 claims abstract description 25
- 230000002335 preservative effect Effects 0.000 claims abstract description 25
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000004321 preservation Methods 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 229920002101 Chitin Polymers 0.000 claims abstract description 12
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 12
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 12
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 12
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 12
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 12
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 12
- 240000006499 Flammulina velutipes Species 0.000 claims abstract description 6
- 235000016640 Flammulina velutipes Nutrition 0.000 claims abstract description 6
- 241000628997 Flos Species 0.000 claims description 6
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 6
- 239000002826 coolant Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005457 optimization Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of vegetable preservation, in particular to a day lily preservative and a preservation method thereof, wherein the day lily preservative is prepared from the following raw materials in parts by weight: 40-60 parts of chlorine dioxide powder, 15-25 parts of salt, 20-40 parts of garlic, 10-20 parts of lactic acid powder, 6-8 parts of chitosan oligosaccharide, 2-3 parts of carboxymethyl chitin, 1-3 parts of sodium benzoate and 2-4 parts of citric acid; the preservative is simple to prepare, has the function of preserving the flammulina velutipes and meets the market demand of consumers on the flammulina velutipes.
Description
Technical Field
The invention relates to the technical field of vegetable preservation, in particular to a day lily preservative and a preservation method thereof.
Background
The golden day vegetables, namely day lily, lemon hemerocallis, forgetfula and the like, have been planted for thousands of years in China, and contain abundant nutrients necessary for human bodies, such as pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acid and the like, the golden needle vegetables are sweet and cool in nature and taste, have the medicinal effects of stopping bleeding, diminishing inflammation, clearing heat, promoting diuresis and the like, are beautiful in appearance of flowers, eating vegetables and using medicines, are just in high-temperature and rainy summer in the picking season of the golden needle vegetables, begin to brown and decay in the next day at the temperature of 25-30 ℃ after being picked, even if the day lily is packaged by a preservative film and stored in a refrigerator, the preservation period is only 15-20 days, therefore, the golden needle vegetables on the market are mainly dry products, the requirements of consumers on the fresh golden needle vegetables are difficult to meet, the price of the dry golden needle vegetables is half lower than that of the fresh golden needle vegetables, and the economic benefit is low.
The invention develops the day lily preservative and the preservation method thereof to meet the requirements.
Disclosure of Invention
Technical problem to be solved
The invention discloses a day lily preservative and a preservation method thereof, wherein the day lily preservative is simple to prepare, can realize the function of preserving day lily and meets the market demand of consumers on day lily.
(II) the adopted technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the day lily preservative is prepared from the following raw materials in parts by weight: 40-60 parts of chlorine dioxide powder, 15-25 parts of salt, 20-40 parts of garlic, 10-20 parts of lactic acid powder, 6-8 parts of chitosan oligosaccharide, 2-3 parts of carboxymethyl chitin, 1-3 parts of sodium benzoate and 2-4 parts of citric acid.
As a further optimization of the scheme, the preservative is prepared from the following raw materials in parts by weight: 40 parts of chlorine dioxide powder, 15 parts of salt, 20 parts of garlic, 10 parts of lactic acid powder, 6 parts of chitosan oligosaccharide, 2 parts of carboxymethyl chitin, 1 part of sodium benzoate and 2 parts of citric acid.
As a further optimization of the scheme, the preservative is prepared from the following raw materials in parts by weight: 60 parts of chlorine dioxide powder, 25 parts of salt, 40 parts of garlic, 20 parts of lactic acid powder, 8 parts of chitosan oligosaccharide, 3 parts of carboxymethyl chitin, 3 parts of sodium benzoate and 4 parts of citric acid.
As a further optimization of the scheme, the preservative is prepared from the following raw materials in parts by weight: 50 parts of chlorine dioxide powder, 20 parts of salt, 30 parts of garlic, 15 parts of lactic acid powder, 7 parts of chitosan oligosaccharide, 2 parts of carboxymethyl chitin, 2 parts of sodium benzoate and 3 parts of citric acid.
A preservation method of flammulina velutipes comprises the following steps:
(1) scalding flos Hemerocallis at 85-95 deg.C for 0.8-1.2 min;
(2) scalding flos Hemerocallis, cooling in-2-0 deg.C coolant for 4-6 min;
(3) draining the cooled and soaked day lily;
(4) then carrying out ozone treatment on the drained needle vegetables;
(5) and (3) putting the day lily preservative after the ozone treatment into a fresh-keeping bag, and refrigerating at the temperature of 1-3 ℃.
(III) advantageous effects
The invention discloses a day lily preservative and a preservation method thereof, and the day lily preservative has the following beneficial effects:
the preservative has scientific and reasonable formula and simple preparation, realizes the preservation of the flammulina velutipes by mutually matching with a preservation method, has good preservation effect and meets the market demand.
Detailed Description
All of the features disclosed in this specification, or all of the steps in any method or process so disclosed, may be combined in any combination, except combinations of features and/or steps that are mutually exclusive.
Any feature disclosed in this specification (including any accompanying claims, abstract) may be replaced by alternative features serving equivalent or similar purposes, unless expressly stated otherwise. That is, unless expressly stated otherwise, each feature is only an example of a generic series of equivalent or similar features.
Example 1
The day lily preservative is prepared from the following raw materials in parts by weight: 40 parts of chlorine dioxide powder, 15 parts of salt, 20 parts of garlic, 10 parts of lactic acid powder, 6 parts of chitosan oligosaccharide, 2 parts of carboxymethyl chitin, 1 part of sodium benzoate and 2 parts of citric acid.
Example 2
The day lily preservative is prepared from the following raw materials in parts by weight: 60 parts of chlorine dioxide powder, 25 parts of salt, 40 parts of garlic, 20 parts of lactic acid powder, 8 parts of chitosan oligosaccharide, 3 parts of carboxymethyl chitin, 3 parts of sodium benzoate and 4 parts of citric acid.
Example 3
The day lily preservative is prepared from the following raw materials in parts by weight: 50 parts of chlorine dioxide powder, 20 parts of salt, 30 parts of garlic, 15 parts of lactic acid powder, 7 parts of chitosan oligosaccharide, 2 parts of carboxymethyl chitin, 2 parts of sodium benzoate and 3 parts of citric acid.
A preservation method of flammulina velutipes comprises the following steps:
(1) scalding flos Hemerocallis at 85-95 deg.C for 0.8-1.2 min;
(2) scalding flos Hemerocallis, cooling in-2-0 deg.C coolant for 4-6 min;
(3) draining the cooled and soaked day lily;
(4) then carrying out ozone treatment on the drained needle vegetables;
(5) and (3) putting the day lily preservative after the ozone treatment into a fresh-keeping bag, and refrigerating at the temperature of 1-3 ℃.
While the basic teachings of the present invention have been described, numerous extensions and variations will be apparent to those of ordinary skill in the art. As the present invention disclosed in the specification may be embodied in other specific forms without departing from the spirit or general characteristics thereof, and it is noted that some of these specific forms have been set forth, the embodiments disclosed in the specification should be considered as illustrative and not restrictive. The scope of the invention is indicated by the appended claims, rather than the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are intended to be embraced therein.
Claims (5)
1. The day lily preservative is characterized by being prepared from the following raw materials in parts by weight: 40-60 parts of chlorine dioxide powder, 15-25 parts of salt, 20-40 parts of garlic, 10-20 parts of lactic acid powder, 6-8 parts of chitosan oligosaccharide, 2-3 parts of carboxymethyl chitin, 1-3 parts of sodium benzoate and 2-4 parts of citric acid.
2. The needle dish preservative according to claim 1, which is prepared from the following raw materials in parts by weight: 40 parts of chlorine dioxide powder, 15 parts of salt, 20 parts of garlic, 10 parts of lactic acid powder, 6 parts of chitosan oligosaccharide, 2 parts of carboxymethyl chitin, 1 part of sodium benzoate and 2 parts of citric acid.
3. The needle dish preservative according to claim 1, which is prepared from the following raw materials in parts by weight: 60 parts of chlorine dioxide powder, 25 parts of salt, 40 parts of garlic, 20 parts of lactic acid powder, 8 parts of chitosan oligosaccharide, 3 parts of carboxymethyl chitin, 3 parts of sodium benzoate and 4 parts of citric acid.
4. The needle dish preservative according to claim 1, which is prepared from the following raw materials in parts by weight: 50 parts of chlorine dioxide powder, 20 parts of salt, 30 parts of garlic, 15 parts of lactic acid powder, 7 parts of chitosan oligosaccharide, 2 parts of carboxymethyl chitin, 2 parts of sodium benzoate and 3 parts of citric acid.
5. A preservation method of flammulina velutipes comprises the following steps:
scalding flos Hemerocallis at 85-95 deg.C for 0.8-1.2 min;
scalding flos Hemerocallis, cooling in-2-0 deg.C coolant for 4-6 min;
draining the cooled and soaked day lily;
then carrying out ozone treatment on the drained needle vegetables;
and (3) putting the day lily preservative after the ozone treatment into a fresh-keeping bag, and refrigerating at the temperature of 1-3 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011492471.0A CN112493310A (en) | 2020-12-17 | 2020-12-17 | Freshness-keeping agent for needle vegetables and freshness-keeping method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011492471.0A CN112493310A (en) | 2020-12-17 | 2020-12-17 | Freshness-keeping agent for needle vegetables and freshness-keeping method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112493310A true CN112493310A (en) | 2021-03-16 |
Family
ID=74921644
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011492471.0A Pending CN112493310A (en) | 2020-12-17 | 2020-12-17 | Freshness-keeping agent for needle vegetables and freshness-keeping method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112493310A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912579A (en) * | 2015-12-28 | 2017-07-04 | 刘瑞平 | A kind of day lily antistaling agent |
| CN107771921A (en) * | 2017-10-17 | 2018-03-09 | 大田县馨箐贸易有限公司 | A kind of day lily antistaling agent and its preservation method |
| CN107865071A (en) * | 2016-09-28 | 2018-04-03 | 青岛东浩软件科技有限公司 | A kind of day lily storing and fresh-keeping agent |
-
2020
- 2020-12-17 CN CN202011492471.0A patent/CN112493310A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912579A (en) * | 2015-12-28 | 2017-07-04 | 刘瑞平 | A kind of day lily antistaling agent |
| CN107865071A (en) * | 2016-09-28 | 2018-04-03 | 青岛东浩软件科技有限公司 | A kind of day lily storing and fresh-keeping agent |
| CN107771921A (en) * | 2017-10-17 | 2018-03-09 | 大田县馨箐贸易有限公司 | A kind of day lily antistaling agent and its preservation method |
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Application publication date: 20210316 |