CN115005266A - Fresh-keeping method for fresh-cut lotus roots - Google Patents
Fresh-keeping method for fresh-cut lotus roots Download PDFInfo
- Publication number
- CN115005266A CN115005266A CN202111613562.XA CN202111613562A CN115005266A CN 115005266 A CN115005266 A CN 115005266A CN 202111613562 A CN202111613562 A CN 202111613562A CN 115005266 A CN115005266 A CN 115005266A
- Authority
- CN
- China
- Prior art keywords
- fresh
- lotus roots
- soaking
- water
- cut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 77
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 77
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000002791 soaking Methods 0.000 claims abstract description 30
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000007605 air drying Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 12
- 239000010178 pectin extract Substances 0.000 claims description 12
- 238000004321 preservation Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 238000000354 decomposition reaction Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 3
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 240000000560 Citrus x paradisi Species 0.000 claims description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 3
- 229930016911 cinnamic acid Natural products 0.000 claims description 3
- 235000013985 cinnamic acid Nutrition 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims description 3
- 229940068041 phytic acid Drugs 0.000 claims description 3
- 235000002949 phytic acid Nutrition 0.000 claims description 3
- 239000000467 phytic acid Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 230000002441 reversible effect Effects 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 abstract description 5
- 238000004383 yellowing Methods 0.000 abstract description 3
- 230000004580 weight loss Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 7
- 244000005700 microbiome Species 0.000 description 6
- 238000009825 accumulation Methods 0.000 description 5
- 230000002255 enzymatic effect Effects 0.000 description 5
- 229930003935 flavonoid Natural products 0.000 description 5
- 150000002215 flavonoids Chemical class 0.000 description 5
- 235000017173 flavonoids Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 241001677302 Hylocereus Species 0.000 description 2
- 238000005536 corrosion prevention Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000207199 Citrus Species 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002689 soil 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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
- 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
- A23B7/14—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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fresh-keeping method of fresh-cut lotus roots, which belongs to the technical field of lotus root fresh keeping and comprises the following steps: s01, cleaning: removing mud from rhizoma Nelumbinis, soaking in ozone water, and cleaning with clear water; s02, heat treatment: soaking rhizoma Nelumbinis in hot water; s03, air drying: naturally drying the heat-treated lotus roots; s04, pre-cooling: cooling the air-dried lotus roots for 4-5 hours in an environment at the temperature of 0-4 ℃; s05, peeling and slicing: peeling and slicing lotus roots, and cleaning the lotus roots with flowing clear water at the temperature of 4-10 ℃; s06, soaking: soaking the peeled and sliced lotus roots in a soaking solution for 30-60 seconds; s07, nitrogen filling and packaging: the fresh cut lotus roots were packaged within 20 minutes using a vacuum nitrogen-filled packaging machine. The fresh-keeping method of the fresh-cut lotus roots can reduce the yellowing degree and the weight loss rate of the fresh-cut lotus roots in the storage process, and has small influence on the appearance, the quality and the taste of the lotus roots.
Description
Technical Field
The invention belongs to the technical field of preservation of lotus roots, and particularly relates to a preservation method of fresh-cut lotus roots.
Background
Nelumbo nucifera belongs to Magnoliopsidae of Hylocereus, order Hylocereus. The fresh-cut lotus roots are more and more favored by consumers for sanitation, safety and convenience in eating, however, the problem of browning of the cut surfaces of the fresh-cut lotus roots seriously restricts the sale and popularization of the product. The browning of the surface of the fresh-cut lotus root not only reduces the sensory quality and causes the consumer to be difficult to accept, but also consumes a large amount of nutrient components.
The browning of the fresh-cut lotus root is mainly related to two factors of self metabolism and microbial activity. The browning of lotus roots is mainly due to enzymatic browning reaction of phenolic substances, and meanwhile, accumulation of flavonoid tissues is also a main factor of the browning of lotus roots. Research shows that mechanical damage caused by fresh-cut treatment can improve enzymatic browning reaction and accelerate accumulation of flavonoids. Microbial activity can also accelerate the browning of fresh-cut lotus roots, resulting in poor quality.
Therefore, to effectively control the yellowing of fresh-cut lotus root, it is necessary to inhibit enzymatic browning caused by mechanical damage and reduce accumulation of flavonoids, and to effectively control the growth of microorganisms. At present, the lotus root is preserved by adopting a compound preservative mostly, the control effect on the growth of microorganisms is limited, and the color protection effect on the lotus root is poor.
Disclosure of Invention
The invention aims to provide a fresh-keeping method for fresh-cut lotus roots, which aims to solve the problems in the background technology.
The main technical scheme of the invention is as follows:
a fresh-keeping method of fresh-cut lotus roots comprises the following steps:
s01, cleaning: removing soil from rhizoma Nelumbinis, soaking in ozone water, and cleaning with clear water;
s02, heat treatment: soaking rhizoma Nelumbinis in hot water;
s03, air drying: naturally drying the heat-treated lotus roots;
s04, pre-cooling: cooling the air-dried lotus roots for 4-5 hours in an environment at the temperature of 0-4 ℃;
s05, peeling and slicing: peeling and slicing lotus roots, and cleaning the lotus roots with flowing clear water at the temperature of 4-10 ℃;
s06, soaking: soaking the peeled and sliced lotus roots in a soaking solution for 30-60 seconds;
s07, nitrogen filling and packaging: the fresh cut lotus roots were packaged within 20 minutes using a vacuum nitrogen-filled packaging machine.
In a preferable embodiment, in S01, the ozone water concentration is 8-10 mg/L, and the soaking time is 3-5 minutes.
In a preferred embodiment, in S02, the temperature of the water for heat treatment is 50 to 65 ℃ and the treatment time is 60 to 120 seconds.
In a preferred embodiment, in S06, the soaking solution includes, by weight, 0.5% to 1% of potassium sorbate, 0.1% to 0.4% of phytic acid, 1.0% to 2.0% of rice bran extract, 0.1% to 0.4% of pectin decomposition product, 0.5% to 1.0% of coumaric acid, 0.2% to 0.4% of cinnamic acid, and the balance water.
As a preferred embodiment, the temperature of the soak solution is 4-10 ℃, the soak solution has the effects of sterilization, bacteriostasis and corrosion prevention, and meanwhile, enzymatic browning reaction of lotus roots can be effectively inhibited, the limitation on the growth of microorganisms is improved, and the accumulation of flavonoids is reduced.
As a preferred embodiment, the preparation process of the pectin decomposition product comprises the following steps: adding orange, lemon and grapefruit into a blender according to the mass ratio of 1:1:1, blending to obtain mixed fruit juice, and filtering and separating liquid components and solid components of the fruit juice;
uniformly mixing the liquid component and water according to the volume ratio of 1:4, heating to 55-60 ℃, preserving heat for 30 minutes, and obtaining diluted pectin extract liquor after heat preservation; uniformly mixing the solid component and water according to the volume ratio of 1:6, heating to 62-65 ℃, preserving heat for 30 minutes, and obtaining concentrated pectin extract liquor after heat preservation;
uniformly mixing the dilute pectin extract and the concentrated pectin extract according to the volume ratio of 2:1, pressurizing and concentrating under the pressure of 1.1 standard atmospheric pressure, and adding ammonia water to adjust the pH value to 2.6-3.4 in the concentration process to form non-reversible gel.
In a preferred embodiment, in S07, the vacuum sealing is completed within 5 seconds, and the vacuum nitrogen charging treatment procedure is vacuum delay time of 2.5S, vacuum time of 5S, nitrogen time of 4S, and heat sealing time of 4S.
According to the fresh-cut lotus root preservation method provided by the invention, through ozone water pre-sterilization, heat treatment, air drying, pre-cooling, low-temperature water cleaning, soaking in soaking liquid and nitrogen-filled packaging, the yellowing degree and the weight loss rate of the fresh-cut lotus roots in the storage process can be reduced, the influence on the appearance, the quality and the taste of the lotus roots is small, the preservation period can be up to more than 60 days under the storage condition of 4 ℃, the effect of limiting the growth of microorganisms is improved, and the requirements of remote transportation and sale are basically met;
the fresh-keeping method for the fresh-cut lotus roots avoids the use of a compound preservative, has a better color-protecting effect on the lotus roots than the compound preservative, and improves the quality of the fresh-cut lotus roots.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
The invention discloses a fresh-keeping method of fresh-cut lotus roots, which comprises the following steps:
s01, cleaning: removing mud from rhizoma Nelumbinis, soaking in ozone water, and cleaning with clear water;
s02, heat treatment: soaking rhizoma Nelumbinis in hot water;
s03, air drying: naturally drying the lotus roots after the heat treatment;
example one
S04, pre-cooling: cooling the air-dried lotus roots for 4 hours in an environment at the temperature of 0-4 ℃;
s05, peeling and slicing: peeling and slicing the lotus root, and washing the lotus root with flowing clear water at the temperature of 4 ℃.
Example two
S04, pre-cooling: cooling the air-dried lotus roots for 4 hours in an environment at the temperature of 0-4 ℃;
s05, peeling and slicing: peeling and slicing lotus root, washing with flowing clear water at the temperature of 10 ℃.
EXAMPLE III
S04, pre-cooling: cooling the air-dried lotus roots for 5 hours in an environment at the temperature of 0-4 ℃;
s05, peeling and slicing: peeling and slicing lotus root, washing with flowing clear water, wherein the temperature of the clear water is 10 ℃.
The method comprises the following steps of (1) peeling, slicing, soaking and packaging, and specifically comprises the following steps:
s06, soaking: soaking the peeled and sliced lotus roots in a soaking solution for 30-60 seconds;
s07, nitrogen filling and packaging: the fresh cut lotus roots were packaged within 20 minutes using a vacuum nitrogen-filled packaging machine.
Notably, in S01, the concentration of ozone water is 8-10 mg/L, and the soaking time is 3-5 minutes;
in S02, the water temperature for heat treatment is 50-65 ℃, and the treatment time is 60-120 seconds;
s06, the soak solution comprises, by weight, 0.5-1% of potassium sorbate, 0.1-0.4% of phytic acid, 1.0-2.0% of rice bran extract, 0.1-0.4% of pectin decomposition product, 0.5-1.0% of coumaric acid, 0.2-0.4% of cinnamic acid, and the balance of water.
The soaking solution has the effects of sterilization, bacteriostasis and corrosion prevention, can effectively inhibit enzymatic browning reaction of lotus roots, improves the effect of limiting the growth of microorganisms and reduces the accumulation of flavonoids substances;
the preparation process of the pectin decomposition product comprises the following steps: adding the citrus, the lemon and the grapefruit into a blender according to the mass ratio of 1:1:1, blending to obtain mixed fruit juice, and filtering and separating liquid components and solid components of the fruit juice; uniformly mixing the liquid component and water according to the volume ratio of 1:4, heating to 55-60 ℃, preserving heat for 30 minutes, and obtaining diluted pectin extract after heat preservation; uniformly mixing the solid component and water according to the volume ratio of 1:6, heating to 62-65 ℃, preserving heat for 30 minutes, and obtaining concentrated pectin extract liquor after heat preservation; uniformly mixing the dilute pectin extract and the concentrated pectin extract according to the volume ratio of 2:1, pressurizing and concentrating under the pressure of 1.1 standard atmospheric pressure, and adding ammonia water to adjust the pH value to 2.6-3.4 in the concentration process to form non-reversible gel;
and S07, sealing the vacuum package within 5 seconds, wherein the vacuum nitrogen filling processing procedures comprise vacuum delay for 2.5S, vacuum for 5S, nitrogen filling for 4S and heat sealing for 4S.
The experimental data are as follows:
in the first embodiment, when the pre-cooling time is controlled to be 4 hours and the temperature of the flowing clear water is controlled to be 4 ℃, the shelf life of the obtained fresh-cut lotus roots can last for 2-2.5 months after nitrogen-filled packaging, and after 2-2.5 months, no microbial growth trace is found at the cut of the lotus roots, and the color of the lotus roots is almost unchanged;
in the second embodiment, when the pre-cooling time is controlled to be 4 hours and the temperature of the flowing clear water is controlled to be 10 ℃, the quality guarantee period of the obtained fresh-cut lotus roots can last for 2-2.5 months after nitrogen-filled packaging, and after 2-2.5 months, a slight growth trace of microorganisms is found at the cut of the lotus roots, so that the color of the lotus roots is slightly changed;
comparing the results of the first embodiment and the second embodiment shows that when the lotus roots are washed with the flowing clear water, if the temperature of the flowing clear water is higher than 4 ℃, certain quality influence can be caused on the finished products of the lotus roots after long-time storage;
in the third embodiment, when the pre-cooling time is controlled to be 5 hours and the temperature of the flowing clear water is controlled to be 10 ℃, the shelf life of the obtained fresh-cut lotus roots can last for 1.5-2 months after nitrogen-filled packaging, and after 1.5-2 months, a relatively obvious microbial growth trace is found at the cut of the lotus roots, the color of the lotus roots is changed in a large range, and the shelf life of the lotus roots is influenced.
Therefore, after the pre-cooling time exceeds 4 hours, (compared with the result of the second example), under the condition that the temperature is not changed, the quality of the finished product of the lotus root after long-time storage is greatly influenced.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the equivalent replacement or change according to the technical solution and the inventive concept of the present invention should be covered by the scope of the present invention.
Claims (7)
1. A fresh-keeping method for fresh-cut lotus roots is characterized by comprising the following steps:
s01, cleaning: removing mud from rhizoma Nelumbinis, soaking in ozone water, and cleaning with clear water;
s02, heat treatment: soaking rhizoma Nelumbinis in hot water;
s03, air drying: naturally drying the heat-treated lotus roots;
s04, pre-cooling: cooling the air-dried lotus roots for 4-5 hours in an environment at the temperature of 0-4 ℃;
s05, peeling and slicing: peeling and slicing lotus roots, and cleaning with flowing clear water, wherein the temperature of the clear water is 4-10 ℃;
s06, soaking: soaking the peeled and sliced lotus roots in a soaking solution for 30-60 seconds;
s07, nitrogen filling and packaging: the fresh cut lotus roots were packaged within 20 minutes using a vacuum nitrogen-filled packaging machine.
2. The fresh-keeping method of fresh-cut lotus roots according to claim 1, wherein in S01, the concentration of ozone water is 8-10 mg/L, and the soaking time is 3-5 minutes.
3. The fresh-keeping method for fresh-cut lotus roots according to claim 1, wherein in S02, the temperature of the heat treatment water is 50-65 ℃ and the treatment time is 60-120 seconds.
4. The fresh-keeping method of fresh-cut lotus roots according to claim 1, wherein in S06, the soaking solution comprises, by weight, 0.5% -1% of potassium sorbate, 0.1% -0.4% of phytic acid, 1.0% -2.0% of rice bran extract, 0.1% -0.4% of pectin decomposition products, 0.5% -1.0% of coumaric acid, 0.2% -0.4% of cinnamic acid, and the balance of water.
5. The fresh-keeping method of fresh-cut lotus roots according to claim 4, wherein the temperature of the soaking liquid is 4-10 ℃.
6. The fresh-keeping method of fresh-cut lotus roots according to claim 4, wherein the pectin decomposition product is prepared by the following steps: adding orange, lemon and grapefruit into a blender according to the mass ratio of 1:1:1, blending to obtain mixed fruit juice, and filtering and separating liquid components and solid components of the fruit juice;
uniformly mixing the liquid component and water according to the volume ratio of 1:4, heating to 55-60 ℃, preserving heat for 30 minutes, and obtaining diluted pectin extract liquor after heat preservation; uniformly mixing the solid component and water according to the volume ratio of 1:6, heating to 62-65 ℃, preserving heat for 30 minutes, and obtaining concentrated pectin extract liquor after heat preservation;
uniformly mixing the dilute pectin extract liquor and the concentrated pectin extract liquor according to the volume ratio of 2:1, pressurizing and concentrating under the pressure of 1.1 standard atmospheric pressure, and adding ammonia water in the concentration process to adjust the pH value to 2.6-3.4 to form non-reversible gel.
7. The fresh-keeping method of claim 1, wherein in step S07, the vacuum sealing is completed within 5 seconds, and the vacuum nitrogen charging treatment procedure is vacuum time delay 2.5S, vacuum 5S, nitrogen charging 4S, and heat sealing 4S.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111613562.XA CN115005266A (en) | 2021-12-27 | 2021-12-27 | Fresh-keeping method for fresh-cut lotus roots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111613562.XA CN115005266A (en) | 2021-12-27 | 2021-12-27 | Fresh-keeping method for fresh-cut lotus roots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115005266A true CN115005266A (en) | 2022-09-06 |
Family
ID=83065100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111613562.XA Pending CN115005266A (en) | 2021-12-27 | 2021-12-27 | Fresh-keeping method for fresh-cut lotus roots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115005266A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341904A (en) * | 2008-08-22 | 2009-01-14 | 山东营养源食品科技有限公司 | Method for restraining brown stain of cut lotus root |
| CN111387272A (en) * | 2020-04-17 | 2020-07-10 | 贺州学院 | Fresh-keeping method for Zhongtian hawthorn |
| CN111616199A (en) * | 2020-05-07 | 2020-09-04 | 贺州学院 | Fresh-keeping method of fresh-cut water chestnut |
| CN113142297A (en) * | 2021-05-11 | 2021-07-23 | 邹佳豪 | Color-protecting and fresh-keeping method for fresh-cut lotus root slices |
-
2021
- 2021-12-27 CN CN202111613562.XA patent/CN115005266A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341904A (en) * | 2008-08-22 | 2009-01-14 | 山东营养源食品科技有限公司 | Method for restraining brown stain of cut lotus root |
| CN111387272A (en) * | 2020-04-17 | 2020-07-10 | 贺州学院 | Fresh-keeping method for Zhongtian hawthorn |
| CN111616199A (en) * | 2020-05-07 | 2020-09-04 | 贺州学院 | Fresh-keeping method of fresh-cut water chestnut |
| CN113142297A (en) * | 2021-05-11 | 2021-07-23 | 邹佳豪 | Color-protecting and fresh-keeping method for fresh-cut lotus root slices |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107114466B (en) | Lotus root storage method | |
| CN103271146A (en) | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof | |
| CN110934183A (en) | Fresh-cut fruit and vegetable preservative and preparation method and application thereof | |
| CN111616199B (en) | Fresh-keeping method of fresh-cut water chestnut | |
| CN107258898A (en) | A kind of brown stain of fresh-cut potato inhibitor and its preparation method and application | |
| CN103431030A (en) | Non-living body preservation method of bamboo shoot | |
| CN101940347B (en) | Loquat pulp color fixative and methods for preparing and storing loquat pulp at normal temperature | |
| CN107484816A (en) | A kind of Chinese toon storage fresh-keeping and processing method | |
| CN106070541B (en) | The preparation method of non-pigment preservative free tinned fruit | |
| CN106035611B (en) | The preparation method of low sugar health Yellow-peach can | |
| CN103070436B (en) | Peach juice and preparation method thereof | |
| Singh et al. | Preservation of fresh-cut fruits and vegetables: Current status and emerging technologies | |
| CN112244081A (en) | Fruit and vegetable fresh-keeping agent, solution and fruit and vegetable fresh-keeping method | |
| KR102035939B1 (en) | Manufacturing method of fermented rice punch with persimmons | |
| CN115005266A (en) | Fresh-keeping method for fresh-cut lotus roots | |
| KR101947087B1 (en) | Process for Prevention of Browning Reaction of Dioscorea batatas | |
| CN115812902A (en) | Method for improving quality of fresh waxy corn by inhibiting respiration and oxygen permeation | |
| JP5723021B2 (en) | Chestnut browning prevention processing method | |
| CN110301578A (en) | A kind of Rohan ginseng color stabilizer, the instant flexibly-packaged can of Rohan ginseng and processing method | |
| CN105614637A (en) | Method for inhibiting apple juice browning through malic acid | |
| Ozdemir | Foods browning and its control | |
| KR100805825B1 (en) | Agricultural preservation liquid made of chitosan and organic acid | |
| CN102119716B (en) | Preserving and producing methods of coconut | |
| CN111264611A (en) | Dual fresh-keeping method for sterilization before picking and antisepsis after picking of oil pears | |
| Bhardwaj et al. | Studies on physico-chemical, sensory and microbiological quality of kinnow juice blends under refrigerated storage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |