CN113068723A - 一种蔬菜杀菌工艺 - Google Patents
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- A01N65/40—Liliopsida [monocotyledons]
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Abstract
本发明提供一种蔬菜杀菌工艺,具体涉及蔬菜加工领域,复配材料重量份数如下:金银花20至30份,川芎10至20份,萝卜10至20份、蛇床子5至15份,洋葱10至20份,松针20至25份、大蒜10至20份,花椒10份至15份,胡椒10至20份,草木灰5至10份;将金银花,川芎,萝卜、蛇床子按比例混合没入蒸馏水中,煮沸保持10至15分钟;然后继续把洋葱,松针、大蒜,按比例投入,并添加蒸馏水,确保蒸馏水没过物料,煮沸保持20至25分钟;然后按比例投入花椒,胡椒,草木灰,煮沸,然后冷却至室温冷却,获得杀菌液;将杀菌液喷洒至正常生长的蔬菜表面,保持12小时后,采摘蔬菜。本发明绿色环保,可有效杀死蔬菜表面的有害微生物吗,确保食用者的健康安全。
Description
技术领域
本发明属于蔬菜加工领域,具体涉及一种蔬菜杀菌工艺。
背景技术
蔬菜是指可以做菜、烹饪成为食品的一类植物或菌类,蔬菜是人们日常饮食中必不可少的食物之一。蔬菜可提供人体所必需的多种维生素和矿物质等营养物质;蔬菜生长的过程中,会粘带细菌和其他有害微生物;为了去除蔬菜上沾附的细菌、病毒、寄生虫卵和残余农药,防止肠道传染病、寄生虫病和农药毒害,需要通过采用理化因素使微生物丧失生长繁殖能力,确保食用者的健康安全,但现有的蔬菜杀菌工艺,多会损害蔬菜营养成分。
发明内容
本发明的目的是提供一种蔬菜杀菌工艺,绿色环保,可有效杀死蔬菜表面的有害微生物吗,确保食用者的健康安全。
本发明提供了如下的技术方案
一种蔬菜杀菌工艺,复配材料重量份数如下:金银花20至30份,川芎10至20份,萝卜10至20份、蛇床子5至15份,洋葱10至20份,松针20至25份、大蒜10至20份,花椒10份至15份,胡椒10至20份,草木灰5至10份;
将金银花,川芎,萝卜、蛇床子按比例混合没入蒸馏水中,煮沸保持10至15分钟;
然后继续把洋葱,松针、大蒜,按比例投入,并添加蒸馏水,确保蒸馏水没过物料,煮沸保持20至25分钟;
然后按比例投入花椒,胡椒,草木灰,煮沸,然后冷却至室温冷却,获得杀菌液;将杀菌液喷洒至正常生长的蔬菜表面,保持12小时后,采摘蔬菜;
优选的,将采摘蔬菜用γ射线辐照,γ射线吸收剂量为0.5至1kGy,辐照时间为3至15秒,γ射线发生装置为钴60γ辐照装置;
优选的,将金银花25份,川芎15份,萝卜15份、蛇床子10份,按比例混合没入蒸馏水中,煮沸保持12分钟
优选的,把洋葱15份,松针22份、大蒜15份,按比例投入,并添加蒸馏水,确保蒸馏水没过物料,煮沸保持22分钟
优选的,投入花椒12份,胡椒15份,草木灰8份,煮沸,然后冷却至室温冷却,获得杀菌液;将杀菌液喷洒至正常生长的蔬菜表面,保持12小时,采摘蔬菜;
优选的,将采摘蔬菜用γ射线辐照,γ射线吸收剂量为0.8kGy,辐照时间为8秒,γ射线发生装置为钴60γ辐照装置。
本发明的有益效果
本工艺不仅不会损害蔬菜中的营养成分,可有效控制细菌和微生物,不会影响蔬菜外观色泽和口感,且可增加蔬菜的保鲜期。不含化学试剂,不仅无毒方便,且不会污染环境。
具体实施方式
工艺原理
实施例1:
一种蔬菜杀菌工艺,复配材料重量份数如下:金银花20份,川芎10份,萝卜10份、蛇床子5份,洋葱10份,松针20份、大蒜10份,花椒10份份,胡椒10份,草木灰5份;
将金银花,川芎,萝卜、蛇床子按比例混合没入蒸馏水中,煮沸保持10分钟;然后继续把洋葱,松针、大蒜,按比例投入,并添加蒸馏水,确保蒸馏水没过物料,煮沸保持20分钟;然后按比例投入花椒,胡椒,草木灰,煮沸,然后冷却至室温冷却,获得杀菌液;将杀菌液喷洒至正常生长的蔬菜表面,保持12小时后,采摘蔬菜;将采摘蔬菜用γ射线辐照,γ射线吸收剂量为0.5kGy,辐照时间为3秒,γ射线发生装置为钴60γ辐照装置;
实施例2
一种蔬菜杀菌工艺,复配材料重量份数如下:金银花25份,川芎15份,萝卜15份、蛇床子10份,洋葱15份,松针22份、大蒜15份,花椒12份,胡椒15份,草木灰8份;
将金银花,川芎,萝卜、蛇床子按比例混合没入蒸馏水中,煮沸保持12分钟;然后继续把洋葱,松针、大蒜,按比例投入,并添加蒸馏水,确保蒸馏水没过物料,煮沸保持22分钟;然后按比例投入花椒,胡椒,草木灰,煮沸,然后冷却至室温冷却,获得杀菌液;将杀菌液喷洒至正常生长的蔬菜表面,保持12小时后,采摘蔬菜;将采摘蔬菜用γ射线辐照,γ射线吸收剂量为0.8kGy,辐照时间为8秒,γ射线发生装置为钴60γ辐照装置;
实施例3
一种蔬菜杀菌工艺,复配材料重量份数如下:金银花30份,川芎20份,萝卜20份、蛇床子15份,洋葱20份,松针25份、大蒜20份,花椒15份,胡椒20份,草木灰10份;
将金银花,川芎,萝卜、蛇床子按比例混合没入蒸馏水中,煮沸保持15分钟;然后继续把洋葱,松针、大蒜,按比例投入,并添加蒸馏水,确保蒸馏水没过物料,煮沸保持25分钟;然后按比例投入花椒,胡椒,草木灰,煮沸,然后冷却至室温冷却,获得杀菌液;将杀菌液喷洒至正常生长的蔬菜表面,保持12小时后,采摘蔬菜;将采摘蔬菜用γ射线辐照,γ射线吸收剂量为1kGy,辐照时间为15秒,γ射线发生装置为钴60γ辐照装置。
实验分析:
菠菜、黄瓜、番茄各200克,分成四组分别为A1、A2、A3、A4;
其中,A1、A2、A3分别采用实施例1至3,进行处理;A4不进行处理,进行表面病菌率检测,数据如下:
以上仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围。
Claims (6)
1.一种蔬菜杀菌工艺,其特征在于,复配材料重量份数如下:金银花20至30份,川芎10至20份,萝卜10至20份、蛇床子5至15份,洋葱10至20份,松针20至25份、大蒜10至20份,花椒10份至15份,胡椒10至20份,草木灰5至10份;
将金银花,川芎,萝卜、蛇床子按比例混合没入蒸馏水中,煮沸保持10至15分钟;
然后继续把洋葱,松针、大蒜,按比例投入,并添加蒸馏水,确保蒸馏水没过物料,煮沸保持20至25分钟;
然后按比例投入花椒,胡椒,草木灰,煮沸,然后冷却至室温冷却,获得杀菌液;将杀菌液喷洒至正常生长的蔬菜表面,保持12小时后,采摘蔬菜。
2.根据权利要求1所述的一种蔬菜杀菌工艺,其特征在于,将采摘蔬菜用γ射线辐照,γ射线吸收剂量为0.5至1kGy,辐照时间为3至15秒,γ射线发生装置为钴60γ辐照装置。
3.根据权利要求1所述的一种蔬菜杀菌工艺,其特征在于,将金银花25份,川芎15份,萝卜15份、蛇床子10份,按比例混合没入蒸馏水中,煮沸保持12分钟。
4.根据权利要求3所述的一种蔬菜杀菌工艺,其特征在于,把洋葱15份,松针22份、大蒜15份,按比例投入,并添加蒸馏水,确保蒸馏水没过物料,煮沸保持22分钟。
5.根据权利要求1所述的一种蔬菜杀菌工艺,其特征在于,投入花椒12份,胡椒15份,草木灰8份,煮沸,然后冷却至室温冷却,获得杀菌液;将杀菌液喷洒至正常生长的蔬菜表面,保持12小时,采摘蔬菜。
6.根据权利要求2所述的一种蔬菜杀菌工艺,其特征在于,将采摘蔬菜用γ射线辐照,γ射线吸收剂量为0.8kGy,辐照时间为8秒,γ射线发生装置为钴60γ辐照装置。
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