CN114468201A - Combined sterilization and preservation method for prolonging shelf life of ginseng - Google Patents
Combined sterilization and preservation method for prolonging shelf life of ginseng Download PDFInfo
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Abstract
The invention relates to a combined sterilization and preservation method for prolonging the shelf life of ginseng, which takes fresh ginseng as a raw material, and is applied in a combined way of acid oxidation potential water soaking, slice selection, vacuum packaging, low-temperature plasma treatment selection and low-temperature storage after being selected and scrubbed, so as to achieve the purpose of prolonging the shelf life of the fresh ginseng. The acidic oxidation potential water soaking and the low-temperature plasma treatment can be effectively sterilized, the operation is simple and safe, the preparation process of the acidic oxidation potential water is non-toxic, harmless and residue-free, no chemical reagent is required to be added in the low-temperature plasma treatment process, no harmful substance is generated in the sample treatment process, and the requirements of environmental protection and industrial production are met. After vacuum packaging and low-temperature storage are combined, the sterilized fresh ginseng is free from external environment pollution, the low-temperature environment effectively inhibits the respiration of the fresh ginseng, slows down the metabolism rate of the fresh ginseng, reduces the growth rate of microorganisms, can prolong the shelf life of the fresh ginseng to 5-14 months, and ensures the quality and the edible safety of the ginseng.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to a combined sterilization and preservation method for prolonging the shelf life of ginseng.
Background
Ginseng (Panax ginseng c.a.meyer) is Araliaceae (Araliaceae), belongs to roots and rhizomes of perennial herbaceous plants, is spindle-shaped or cylindrical in root, has multiple branches at the tail end and light yellow outer skin, is a traditional and famous traditional Chinese medicinal material in China, and is known as 'king of all grass' and 'three treasures in northeast China'. It is mainly produced in the northeast region of china, in addition to the united states and canada. The yield of Chinese ginseng accounts for 70% of the total world yield, the main production area is in Jilin province, and the yield of Changbai mountain ginseng accounts for 85% of the whole country. With ginseng (artificially planted) listed as a new resource food by the national ministry of health in 2012, the demand for fresh ginseng is also increasing. The harvesting and processing seasonality of ginseng is very strong, and fresh ginseng is not durable to store after being harvested, so that the phenomena of ' burning, ' running pulp ', mildew, black rot, softening and the like are easy to occur. Therefore, it is particularly necessary to develop a novel fresh-keeping storage technology in order to prolong the shelf life of fresh ginseng.
Sterilization is an important operation unit in food processing, and thermal sterilization plays a great role in guaranteeing the safety of food microorganisms, controlling enzyme activity and prolonging the shelf life of food. However, as the standard of living increases, consumers want the food to maintain the original freshness during the processing process, which greatly promotes the research and development of non-thermal processing technology of food. On the basis of the traditional heat sterilization technology, the modern non-heat sterilization technology becomes a hot point of research, such as an ultrahigh pressure technology, an irradiation technology, an ultrasonic technology, a pulse strong light technology, an acidic electrolyzed water sterilization technology and the like.
The acidic electrolyzed water is an acidic aqueous solution which is generated by electrolyzing sodium chloride or a hydrochloric acid aqueous solution in an electrolytic cell with a diaphragm or without a diaphragm and takes hypochlorous acid as a main sterilization component, and is divided into acidic electrolyzed oxidizing water (the pH value of the strong acidic electrolyzed water is 2.0-3.0) and slightly acidic electrolyzed water (the pH value is 5.0-6.5). The acidic electrolyzed oxidizing water has the advantages of simple preparation process, no generation of harmful chemical substances, environmental protection, low cost, convenient industrial application, effective inactivation of various bacteria and fungi, and inhibition of partial enzyme activity.
Plasma is a conductive fluid composed of particles containing atoms, electrons, ions, etc. generated by high energy ionized gas, and is called the fourth state of matter because it is different from the three forms of gas, liquid, and solid in nature and composition. The plasma is classified into a low temperature plasma and a high temperature plasma according to the temperature of the charged particles. When the ion temperature is lower than the electron temperature, the ionization is slight, and the overall temperature has no obvious change, and the plasma is called as low-temperature plasma. Due to the fact that a large number of positive and negative ions, ultraviolet photons and free radicals in the low-temperature plasma damage and destroy cell membranes and nucleic acids of microorganisms, and due to the oxidation effect of active substances such as active oxides and nitrides on proteins and DNA, the low-temperature plasma has the advantages of being short in action time, multiple in microorganism killing types, safe, harmless, wide in application range and the like.
Vacuum packaging refers to a packaging technique in which air in a packaging bag is pumped out to reach a predetermined vacuum degree and then sealed to prevent food from oxidative deterioration. The low-temperature storage is a storage mode which maintains food in a certain low-temperature state by using a low-temperature technology and weakens the propagation rate of microorganisms by reducing the respiration and metabolism rates of fruit and vegetable foods. The vacuum packaging and the low-temperature storage can prevent the food from being rotten and deteriorated, and the method is a combined preservation technology which can effectively prolong the shelf life of the food.
However, the technical research of combined preservation of acidic oxidation potential water sterilization, low-temperature plasma sterilization treatment, vacuum packaging and low-temperature storage of ginseng is not seen at home and abroad at present.
Disclosure of Invention
The invention aims to provide a simple and effective combined sterilization and preservation method for prolonging the shelf life of ginseng, so as to solve the problem that the shelf life of ginseng is prolonged by combining acidic oxidation potential water immersion sterilization treatment, low-temperature plasma sterilization treatment, vacuum packaging and low-temperature storage for preserving ginseng. The method is simple and safe to operate, green and environment-friendly, is suitable for industrial processing, can prolong the shelf life of the fresh ginseng to 5-14 months, keeps the original quality of the fresh ginseng, reduces loss, and increases the utilization rate of the fresh ginseng.
The purpose of the invention is realized by the following technical scheme:
a combined sterilization and preservation method for prolonging the shelf life of ginseng firstly uses acidic oxidation potential water for soaking treatment, then packages in vacuum and finally stores at low temperature, and specifically comprises the following steps:
A. raw material treatment:
selecting fresh ginseng, controlling the weight difference of the ginseng to be less than or equal to 10g, brushing the surface of the ginseng, and draining;
B. preparing acidic oxidation potential water:
electrolyzing saturated sodium chloride solution by using an electrolyzed oxidizing water generator, and detecting the effective chlorine concentration, the pH value and the oxidation-reduction potential of the prepared electrolyzed oxidizing water after 15 min;
C. soaking acidic oxidation potential water:
soaking the cleaned ginseng in acidic oxidation potential water, draining, and placing in a sterile environment;
D. and (3) vacuum packaging:
vacuum packaging the ginseng after draining;
E. and (3) storage:
storing the ginseng after vacuum packaging at a low temperature of (-2 +/-0.5) DEG C to (4 +/-0.5) DEG C;
F. and (3) detection:
the colony count and sensory evaluation of ginseng were measured every 15 days.
Further, in the step A, the selected ginseng needs to be fresh, free of damage, disease and insect bite, surface soil is brushed by using tap water and a soft brush, brushing force is moderate, and damage to the surface of the ginseng is avoided.
Further, in the step B, the effective chlorine concentration of the electrolyzed oxidizing water is 61.3-66.7 mg/L, pH, the value is 2.43-2.58, and the oxidation-reduction potential is 1134 mV-1183 mV;
further, in the step C, when the soaking treatment is carried out in the acidic oxidation potential water, the material-liquid ratio is 1:4 g/mL-1: 10g/mL, the soaking time is 6 min-11 min, and the soaking temperature is 20-25 ℃.
Further, step C, slicing ginseng in a sterile environment.
Further, step D, the vacuum packaging specifically comprises the steps of: and (3) carrying out vacuum packaging on the ginseng after draining, wherein the vacuum degree is-0.095 MPa to-0.1 MPa, the specification of a vacuum packaging bag is 18 x 25cm, and 1-2 ginseng pieces are filled in each bag, and the weight of the ginseng pieces is about 50 g.
Further, step D, the vacuum packaging specifically comprises the steps of: and (3) carrying out vacuum packaging on the fresh ginseng slices after draining, wherein the vacuum degree is-0.095 MPa to-0.1 MPa, the specification of a vacuum packaging bag is 18 x 25cm, and each bag is filled with 15-20 fresh ginseng slices, and the weight is about 25 g.
Further, step E, storing the vacuum-packed fresh ginseng slices at a low temperature.
Further, the ginseng after vacuum packaging is subjected to low-temperature plasma treatment, wherein the treatment conditions of the low-temperature plasma treatment are as follows: the power of the discharge power supply is 340-500W, the treatment time is 4.7-6.0 min, and the gas flow rate is 10-20 cm3/min。
Further, slicing the vacuum-packed fresh ginseng, and performing low-temperature plasma treatment under the following treatment conditions: the power of the discharge power supply is 340-500W, the treatment time is 4.7-6.0 min, and the gas flow rate is 10-20 cm3/min。
Compared with the prior art, the invention has the beneficial effects that:
the method takes fresh ginseng as a raw material, and adopts the combined application of acidic oxidation potential water soaking, slicing/non-slicing, vacuum packaging, low-temperature plasma treatment/non-low-temperature storage after selecting and brushing, so as to achieve the purpose of prolonging the shelf life of the fresh ginseng; the immersion of the electrolyzed oxidizing water and the low-temperature plasma treatment can effectively sterilize, the operation is simple and safe, the preparation process of the electrolyzed oxidizing water is nontoxic, harmless and residue-free, no chemical reagent is needed to be added in the low-temperature plasma treatment process, no harmful substance is generated in the sample treatment process, and both the immersion and the low-temperature plasma treatment meet the requirements of environmental protection and industrial production; after vacuum packaging and low-temperature storage are combined, the sterilized fresh ginseng is not polluted by the external environment, and the low-temperature environment effectively inhibits the respiration of the fresh ginseng, slows down the metabolism rate of the fresh ginseng and reduces the growth speed of microorganisms; by adopting the method, the shelf life of the fresh ginseng can be prolonged to 5-14 months, and the quality and the edible safety of the ginseng can be ensured in the storage period. .
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In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a schematic diagram showing comparison between the sterilization rates of the bactericide used in the pretreatment in the preservation method of the present invention and the sterilization rates of 0.5% citric acid emulsion, 0.5% lactic acid emulsion and 100mg/L chlorine dioxide solution, respectively.
Detailed Description
The invention is further illustrated by the following examples:
the present invention will be described in further detail with reference to the accompanying drawings and examples. It is to be understood that the specific embodiments described herein are merely illustrative of the invention and are not limiting of the invention. It should be further noted that, for the convenience of description, only some of the structures related to the present invention are shown in the drawings, not all of the structures.
It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, it need not be further defined and explained in subsequent figures. Meanwhile, in the description of the present invention, the terms "first", "second", and the like are used only for distinguishing the description, and are not to be construed as indicating or implying relative importance.
The invention provides a combined sterilization and preservation method for prolonging the shelf life of ginseng, which combines acidic oxidation potential water immersion sterilization treatment, vacuum packaging, low-temperature plasma treatment and low-temperature storage for ginseng preservation, and improves the shelf life of fresh ginseng by complementing the advantages of the four.
Specifically, the extension of the shelf life of ginseng is realized based on the following principle:
1. the acidic oxidation potential water is prepared by the following chemical methods: the cell wall, the cell membrane and the intracellular ribosome, enzyme, RNA and other components of the bacterial cell are damaged, and the number of fresh ginseng colonies is effectively reduced; inactivating the activities of polyphenol oxidase, acid phosphatase, lipase, etc.
2. The acidic oxidation potential water is prepared by the following physical methods: the pH value (<3) is far lower than the optimal survival range of the bacteria, amphoteric substances (such as lipopolysaccharide and the like) in the surface structure of the bacteria are broken, the cell metabolism is blocked, and then the cells are inactivated; high redox potential (>1100mV) results in altered electron flow in bacterial cells, which in turn interferes with the synthesis of microbial RNA.
3. The low-temperature plasma is a substance with sterilization performance such as active oxygen, active nitrogen, charged particles, ultraviolet photons and the like. Different bactericidal substances act on different parts of microbial cells, and the microbial cells are damaged or killed through the actions of etching, cell membrane perforation, electrostatic interference, intracellular macromolecule oxidation and the like.
4. The technological parameters of the acidic oxidation potential water immersion sterilization and the low-temperature plasma sterilization treatment are accurate and reliable, the sterilization rate under the optimal sterilization technological condition can respectively reach 94.4 percent and 99.89 percent, the bacteria can be effectively killed, and the fresh ginseng can be prevented from being rotten and deteriorated. The sterilization mode is simple and safe to operate, meanwhile, the preparation process of the electrolyzed oxidizing water is non-toxic, harmless and free of residues, no chemical reagent is added in the sterilization process of the low-temperature plasma, no harmful gas is generated in the sterilization process, and the requirements of environmental protection and industrial production are met.
5. The sterilized fresh ginseng is subjected to vacuum packaging and is stored at low temperature, pollutants in the air cannot contact the fresh ginseng, the sterilized fresh ginseng is prevented from being polluted by the external environment, and meanwhile, the low-temperature environment can effectively inhibit the respiration of the fresh ginseng, reduce the metabolism rate, slow down the growth rate of microorganisms and effectively improve the shelf life of the fresh ginseng.
The combined sterilization and preservation method for prolonging the shelf life of the ginseng has the following process route: raw material treatment → preparation of electrolyzed oxidizing water → treatment of electrolyzed oxidizing water → vacuum packaging → low temperature plasma treatment/no treatment → low temperature storage → detection.
Example 1
1. Raw material treatment:
selecting fresh, undamaged, disease-free and insect-bite-free ginseng, controlling the mass phase difference value of the ginseng to be less than or equal to 10g, brushing off surface soil by using tap water and a soft brush, paying attention to brushing strength to prevent the ginseng from being damaged by epidermis, and then draining water;
2. preparation of electrolyzed oxidizing water
Electrolyzing saturated sodium chloride solution by using an acidic electrolyzed oxidizing water generator for 15min, and collecting the solution in a container for later use. The effective chlorine concentration of the acidic oxidation potential water is 61.3-66.7 mg/L, pH, the value is 2.43-2.58, and the oxidation-reduction potential is 1134-1183 mV.
3. Acid oxidation potential water soaking treatment:
weighing a plurality of the ginseng which is drained in the step 1, soaking the ginseng in a certain volume of acidic oxidation potential water for sterilization, and then draining;
the conditions of the acidic oxidation potential water soaking treatment are as follows: the material-liquid ratio is 1:10(g/mL), the soaking time is 11min, and the soaking temperature range is 20-25 ℃.
4. And (3) vacuum packaging:
and (3) carrying out vacuum packaging on the ginseng obtained in the step (3), wherein the vacuum degree is-0.095 MPa to-0.1 MPa, and the specification of the vacuum packaging bag is as follows: 18 x 25cm, and 1-2 fresh ginseng is filled in each bag, and the weight is about 50 g;
5. and (3) storage:
storing the packaged ginseng obtained in the step 4 at 4 ℃;
6. and (3) detection:
the colony count and sensory evaluation of ginseng were measured every 15 days.
As shown in fig. 1, by the combined preservation method of acidic electrolyzed oxidizing water sterilization, vacuum packaging and low-temperature storage described in this embodiment, the sterilization rate of the acidic electrolyzed oxidizing water to the total number of colonies of fresh ginseng is 94.4%; sterilizing with 0.5% citric acid solution, wherein the sterilizing rate of the 0.5% citric acid solution is 68.2% under the same sterilizing conditions; sterilizing with 0.5% lactic acid solution, wherein the sterilization rate of the 0.5% lactic acid solution is 65.4% under the same sterilization condition; the sterilization is carried out by adopting 100mg/L chlorine dioxide solution, and the sterilization rate of 100mg/L chlorine dioxide is 71.3 percent under the same sterilization condition.
In the embodiment, the shelf life of the ginseng is 180-190 days, the surface of the ginseng is light yellow, the hardness is high, and the total number of colonies is 3.45 +/-0.05 lg (CFU/g).
Example 2
1. Raw material treatment:
selecting fresh, undamaged, disease-free and insect-bite-free ginseng, controlling the mass phase difference value of the ginseng to be less than or equal to 10g, brushing off surface soil by using tap water and a soft brush, paying attention to brushing strength to prevent the ginseng from being damaged by epidermis, and then draining water;
2. preparing acidic oxidation potential water:
electrolyzing saturated sodium chloride solution by using an acidic electrolyzed oxidizing water generator for 15min, and collecting the solution in a container for later use. The effective chlorine concentration of the acidic oxidation potential water is 61.3-66.7 mg/L, pH, the value is 2.43-2.58, and the oxidation-reduction potential is 1134-1183 mV.
3. Acid oxidation potential water soaking treatment:
weighing a plurality of the ginseng which is drained in the step 1, soaking the ginseng in a certain volume of acidic oxidation potential water for sterilization, and then draining;
the conditions of the acid oxidation potential water soaking treatment are as follows: the material-liquid ratio is 1:4(g: mL), the soaking time is 11min, and the soaking temperature range is 20-25 ℃.
4. And (3) vacuum packaging:
and (3) carrying out vacuum packaging on the ginseng obtained in the step (3), wherein the vacuum degree is-0.095 MPa to-0.1 MPa, and the specification of the vacuum packaging bag is as follows: 18 x 25cm, and 1-2 ginseng roots are filled in each bag, and the weight is about 50 g;
5. and (3) storage:
storing the packaged ginseng obtained in the step 4 at 4 ℃;
6. and (3) detection:
the colony count and sensory evaluation of ginseng were measured every 15 days.
As shown in fig. 1, by the combined preservation method of sterilization by electrolyzed oxidizing water, vacuum packaging and low-temperature storage described in this example, the sterilization rate of electrolyzed oxidizing water to the total number of ginseng colonies is 89.6%; sterilizing with 0.5% citric acid solution, wherein the sterilizing rate of the 0.5% citric acid solution is 61.5% under the same sterilizing conditions; sterilizing with 0.5% lactic acid solution, wherein the sterilizing rate of the 0.5% lactic acid solution is 54.2% under the same sterilizing conditions; the sterilization is carried out by adopting 100mg/L chlorine dioxide solution, and the sterilization rate of 100mg/L chlorine dioxide is 63.1 percent under the same sterilization condition.
In the embodiment, the shelf life of the ginseng is 160-170 days, the surface of the ginseng is light yellow, the hardness is higher, and the total number of colonies is 3.43 +/-0.025 lg (CFU/g).
Example 3
1. Raw material treatment:
selecting fresh, undamaged, disease-free and insect-bite-free ginseng, controlling the mass phase difference value of the ginseng to be less than or equal to 10g, brushing off surface soil by using tap water and a soft brush, paying attention to brushing strength to prevent the ginseng from being damaged by epidermis, and then draining water;
2. preparing acidic oxidation potential water:
electrolyzing saturated sodium chloride solution by using an acidic electrolyzed oxidizing water generator for 15min, and collecting the solution in a container for later use. The effective chlorine concentration of the acidic oxidation potential water is 61.3-66.7 mg/L, pH, the value is 2.43-2.58, and the oxidation-reduction potential is 1134-1183 mV.
3. Acid oxidation potential water soaking treatment:
weighing a plurality of the ginseng which is drained in the step 1, soaking the ginseng in a certain volume of acidic oxidation potential water for sterilization, and then draining;
the conditions of the acid oxidation potential water soaking treatment are as follows: the material-liquid ratio is 1:10(g: mL), the soaking time is 7min, and the soaking temperature range is 20-25 ℃.
4. And (3) vacuum packaging:
and (3) carrying out vacuum packaging on the ginseng obtained in the step (3), wherein the vacuum degree is-0.095 MPa to-0.1 MPa, and the specification of the vacuum packaging bag is as follows: 18 x 25cm, and 1-2 ginseng pieces are filled in each bag, and the weight is about 50 g;
5. and (3) storage:
storing the fresh ginseng packaged in the step 4 at 4 ℃;
6. and (3) detection:
the colony count and sensory evaluation of ginseng were measured every 15 days.
As shown in fig. 1, by the combined preservation method of sterilization by electrolyzed oxidizing water, vacuum packaging and low-temperature storage described in this example, the sterilization rate of electrolyzed oxidizing water to the total number of ginseng colonies is 92.1%; sterilizing with 0.5% citric acid solution, wherein the sterilizing rate of the 0.5% citric acid solution is 64.3% under the same sterilizing conditions; sterilizing with 0.5% lactic acid solution, wherein the sterilizing rate of the 0.5% lactic acid solution is 58.9% under the same sterilizing conditions; the sterilization is carried out by adopting 100mg/L chlorine dioxide solution, and the sterilization rate of 100mg/L chlorine dioxide is 69.2 percent under the same sterilization condition.
In the embodiment, the shelf life of the ginseng is 175-185 days, the surface of the ginseng is light yellow, the hardness is high, and the total number of colonies is 3.46 +/-0.29 lg (CFU/g).
Example 4
1. Raw material treatment:
selecting fresh ginseng without damage, diseases and insect bites, controlling the quality phase difference value of the ginseng to be less than or equal to 10g, brushing off surface soil by using tap water and a soft brush, paying attention to brushing strength to prevent the ginseng from damaging epidermis, and then draining;
2. preparing acidic oxidation potential water:
electrolyzing saturated sodium chloride solution by using an acidic electrolyzed oxidizing water generator for 15min, and collecting the solution in a container for later use. The effective chlorine concentration of the acidic oxidation potential water is 61.3-66.7 mg/L, pH, the value is 2.43-2.58, and the oxidation-reduction potential is 1134-1183 mV.
3. Acid oxidation potential water soaking treatment:
weighing a plurality of the drained ginseng in the step 1, soaking the ginseng in a certain volume of acidic oxidation potential water for sterilization, draining, and transversely slicing in a sterile environment to obtain slices with the thickness of 1.0-1.5 cm; (ii) a
The conditions of the acid oxidation potential water soaking treatment are as follows: the material-liquid ratio is 1:4(g: mL), the soaking time is 6min, and the soaking temperature range is 20-25 ℃.
4. And (3) vacuum packaging:
and (3) carrying out vacuum packaging on the ginseng obtained in the step (3), wherein the vacuum degree is-0.095 MPa to-0.1 MPa, and the specification of the vacuum packaging bag is as follows: 18 x 25cm, and each bag is filled with 15-20 fresh ginseng slices, and the weight is about 25 g;
5. low-temperature plasma sterilization:
carrying out low-temperature plasma sterilization on the packaged fresh ginseng slices under the conditions that the power of a discharge power supply is 340-500W, the treatment time is 4.7-6.0 min, and the gas flow rate is 10-20 cm3/min。
6. And (3) storage:
storing the ginseng processed in the step 5 at-2 ℃;
7. and (3) detection:
the colony count and sensory evaluation of ginseng were measured every 15 days.
In the embodiment, the shelf life of the fresh ginseng slices is 400-410 days, the ginseng surface is light yellow, the hardness is high, and the total number of bacterial colonies is 3.49 +/-0.02 lg (CFU/g).
As can be seen from the data in examples 1 to 3 and fig. 1, the stored ginseng was pretreated with electrolyzed oxidizing water as a bactericide under the same conditions, and the sterilization rate of the electrolyzed oxidizing water was improved by 26.2 to 27.9% as compared with the pretreatment of the stored ginseng with 0.5% citric acid solution, 0.5% lactic acid solution or 100mg/L chlorine dioxide solution as a bactericide, in the three examples; the sterilization rate of the electrolyzed oxidizing water is improved by 29.0-35.4% compared with that of a 0.5% lactic acid solution; compared with 100mg/L chlorine dioxide solution, the sterilization rate of the electrolyzed oxidizing water is improved by 22.9-26.5%.
It is to be noted that the foregoing is only illustrative of the preferred embodiments of the present invention and the technical principles employed. It will be understood by those skilled in the art that the present invention is not limited to the particular embodiments described herein, but is capable of various obvious changes, rearrangements and substitutions as will now become apparent to those skilled in the art without departing from the scope of the invention. Therefore, although the present invention has been described in greater detail by the above embodiments, the present invention is not limited to the above embodiments, and may include other equivalent embodiments without departing from the spirit of the present invention, and the scope of the present invention is determined by the scope of the appended claims.
Claims (10)
1. A combined sterilization and preservation method for prolonging the shelf life of ginseng is characterized in that acidic oxidation potential water is firstly used for soaking treatment, then vacuum packaging and low-temperature plasma treatment are carried out, and finally a preservation mode of storage at low temperature is carried out, and the method specifically comprises the following steps:
A. raw material treatment:
selecting ginseng, controlling the weight difference of the ginseng to be less than or equal to 10g, brushing the surface of the ginseng by using tap water, and draining;
B. preparing acidic oxidation potential water:
electrolyzing saturated sodium chloride solution by using an electrolyzed oxidizing water generator, and detecting the effective chlorine concentration, the pH value and the oxidation-reduction potential of the prepared electrolyzed oxidizing water after 15 min;
C. soaking acidic oxidation potential water:
soaking the cleaned ginseng in acidic oxidation potential water, draining, and placing in a sterile environment;
D. and (3) vacuum packaging:
vacuum packaging the ginseng after draining;
E. and (3) storage:
storing the ginseng after vacuum packaging at a low temperature of (-2 +/-0.5) DEG C to (4 +/-0.5) DEG C;
F. and (3) detection:
the colony count and sensory evaluation of ginseng were measured every 15 days.
2. The combined sterilization and preservation method for prolonging the shelf life of ginseng according to claim 1, which is characterized in that: and step A, the selected fresh ginseng needs to be fresh, free of damage, disease-free and free of insect bite, surface soil is brushed away by using tap water and a soft brush, brushing force needs to be moderate, and damage to the ginseng epidermis is avoided.
3. The combined sterilization and preservation method for prolonging the shelf life of ginseng according to claim 1, which is characterized in that: and step B, the effective chlorine concentration of the acidic oxidation potential water is 61.3-66.7 mg/L, pH, the value is 2.43-2.58, and the oxidation-reduction potential is 1134-1183 mV.
4. The combined sterilization and preservation method for prolonging the shelf life of ginseng according to claim 1, which is characterized in that: and step C, soaking in acidic oxidation potential water for 6-11 min at 20-25 ℃, wherein the material-liquid ratio is 1: 4-1: 10 g/mL.
5. The combined sterilization and preservation method for prolonging the shelf life of ginseng according to claim 1, which is characterized in that: and C, slicing the ginseng in a sterile environment.
6. The combined sterilization and preservation method for prolonging the shelf life of ginseng according to claim 1, which is characterized in that: and D, the vacuum packaging comprises the following specific steps: and (3) carrying out vacuum packaging on the ginseng after draining, wherein the vacuum degree is-0.095 MPa to-0.1 MPa, the specification of a vacuum packaging bag is 18 x 25cm, and 1-2 ginseng pieces are filled in each bag, and the weight of the ginseng pieces is about 50 g.
7. The combined sterilization and preservation method for prolonging the shelf life of ginseng according to claim 5, wherein the step D, the vacuum packaging comprises the following specific steps: and (3) carrying out vacuum packaging on the fresh ginseng slices after draining, wherein the vacuum degree is-0.095 MPa to-0.1 MPa, the specification of a vacuum packaging bag is 18 x 25cm, and each bag is filled with 15-20 fresh ginseng slices, and the weight is about 25 g.
8. The combined sterilization and preservation method for prolonging the shelf life of ginseng according to claim 7, wherein the combined sterilization and preservation method comprises the following steps: and E, storing the fresh ginseng slices subjected to vacuum packaging at a low temperature.
9. The combined sterilization and preservation method for prolonging the shelf life of ginseng according to claim 1, which is characterized in that: performing low-temperature plasma treatment on the ginseng subjected to vacuum packaging, wherein the treatment conditions of the low-temperature plasma treatment are as follows: the power of the discharge power supply is 340-500W, the treatment time is 4.7-6.0 min, and the gas flow rate is 10-20 cm3/min。
10. The combined sterilization and preservation method for prolonging the shelf life of ginseng according to claim 8, wherein the combined sterilization and preservation method comprises the following steps: slicing the vacuum-packaged fresh ginseng, and performing low-temperature plasma treatment under the following treatment conditions: the power of the discharge power supply is 340-500W, the treatment time is 4.7-6.0 min, and the gas flow rate is 10-20 cm3/min。
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