CN115152831B - Vegetable cold-chain logistics ecological preservation method - Google Patents
Vegetable cold-chain logistics ecological preservation method Download PDFInfo
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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
- A23B7/14—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
- A23B7/154—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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a vegetable cold-chain logistics ecological preservation method, which belongs to the technical field of vegetable and fruit preservation, and comprises the steps of flushing freshly picked vegetables in ice water flow, and cooperatively treating the fresh vegetables in a composite preservation solution by adopting carbon dioxide and oxygen flow, so that the respiration of the fresh vegetables can be effectively regulated, the physiological metabolism rate of the vegetables is reduced, the evaporation of water is prevented, and the aging speed of the vegetables is controlled; and the corrosion prevention can be realized through the air conditioning treatment of the carbon dioxide and oxygen air flow, and the sterilization can be realized through the composite fresh-keeping liquid, so that the growth of microorganisms in vegetables is controlled through the cooperation of corrosion prevention and sterilization, and the good fresh-keeping effect of fresh vegetables is achieved.
Description
Technical Field
The invention relates to the technical field of vegetable and fruit preservation, in particular to a vegetable cold-chain logistics ecological preservation method.
Background
The importance of fruits and vegetables to human bodies is self-evident, vitamins contained in fruits and vegetables can accelerate metabolism of human bodies, cellulose in vegetables can not be absorbed by intestines and stomach of human bodies, but can absorb a large amount of water to increase softness formed by feces, defecation is beneficial, the cellulose in vegetables can increase chewing, so that satiety is increased, intake of food is reduced, and further intake of heat is reduced, some vegetables contain abundant alkaline minerals such as potassium, calcium, sodium and iron, acid and alkali values in blood can be stabilized, the important sources of nutrients needed by growth of children are also contained in vegetables and fruits, and the advantages of maintaining beauty and keeping young, losing weight, reducing visceral fat, relieving dyspepsia and constipation can be achieved. With the continuous improvement of living standard, people have increasingly raised concerns about food safety and freshness. After the fruits and vegetables are picked, if the fruits and vegetables are not subjected to fresh-keeping treatment, the fruits and vegetables are easy to rot and deteriorate due to physiological aging, germ and mechanical damage and the like. According to statistics, the loss of fruits and vegetables caused by no antistaling agent or unfavorable antistaling technology in the world reaches 20% -40%. In the process of storage and transportation, the fruits and vegetables continuously perform life activities, namely respiratory function, and the main function of storage and preservation is to create proper storage conditions, so that the life activities of the fruits and vegetables are reduced to the minimum, and the life cycle of the fruits and vegetables is prolonged.
In order to obtain good storage effect and ensure the freshness of vegetables and fruits, people generally adopt a temperature control means to reduce the storage temperature of the vegetables and fruits; or sterilizing, preserving and antistaling agent is adopted. However, the preservation methods all have a certain technical barrier, in the temperature control process, on the premise of not damaging the slow and normal metabolism function of fruits and vegetables, the lower the temperature is, the more the aging process can be delayed, but the lower the temperature is, the freeze injury can be caused, and the optimal preservation temperature of different varieties of vegetables and fruits is different, so that the control is difficult; the sterilization, corrosion prevention and fresh-keeping or fresh-keeping agent fresh-keeping can effectively keep vegetables fresh, but the vegetables can remain on the surfaces of the vegetables at the same time, and certain damage is caused to human bodies. Aiming at the technical problems, the invention provides a vegetable cold-chain logistics ecological preservation method.
Disclosure of Invention
The invention provides a vegetable cold-chain logistics ecological preservation method, which solves the technical problems that the temperature is difficult to control and the preservative is harmful to human bodies in the existing vegetable temperature control preservation process, effectively prolongs the preservation time of vegetables, and simultaneously ensures the nutritional ingredients of the vegetables.
The invention provides a vegetable cold-chain logistics ecological preservation method which is characterized by comprising the following steps of:
s1: pretreatment of vegetables: washing freshly picked vegetables in ice water flow, filtering water, and absorbing surface moisture by adopting sterile paper to obtain pretreated vegetables;
s2: air conditioning treatment: the pretreated vegetables in the step S1 are firstly placed in a carbon dioxide air flow for 2 to 5 minutes and then placed in an oxygen air flow for 1 to 3 minutes to obtain modified atmosphere vegetables;
s3: dipping treatment: immersing the modified atmosphere vegetables obtained in the step S2 in a composite fresh-keeping solution for 0.5-1.5 min, and draining at 2-3 ℃ to obtain immersed vegetables;
s4: packaging and transporting: and (3) subpackaging the soaked vegetables in the step (S3) by using packaging paper, and then loading the subpackaged vegetables into a cold chain vehicle at the temperature of 2-3 ℃ for transportation.
Preferably, in S1, the temperature of the ice water flow is 5-8 ℃ and the flow rate is 5-10 cm/S.
Preferably, in S2, the concentration of the carbon dioxide gas flow is 1500-2000 ppm, and the flow rate is 5-10 m/S.
Preferably, in S2, the volume percentage of the oxygen flow is 30-42%, and the flow rate is 5-10 m/S.
Preferably, in S2, the conditioning cycle is 2 to 4 times.
Preferably, in the step S3, the compound fresh-keeping liquid consists of the following raw materials in parts by weight: 2-4 parts of sodium carboxymethyl cellulose, 3-6 parts of sucrose ester, 1-3 parts of olive oil, 2-5 parts of mannitol, 1-3 parts of mushroom proteoglycan, 0.5-2 parts of protamine, 1-3 parts of citric acid and 70-90 parts of water.
Preferably, in S3, the feed liquid ratio of the modified atmosphere vegetable to the composite fresh-keeping liquid is 1g: 5-10 ml.
Preferably, the temperature of the compound fresh-keeping liquid is 2-5 ℃.
Preferably, in S4, the relative humidity in the cold chain vehicle is 70% to 75%.
Preferably, the vegetable is a green leaf vegetable, a berry vegetable or a rhizome vegetable.
Compared with the prior art, the invention has the beneficial effects that:
(1) After the fresh picked vegetables are washed in the ice water flow, the fresh vegetables are cooperatively treated in the carbon dioxide and oxygen flow and the compound fresh-keeping liquid, so that the respiration of the fresh vegetables can be effectively regulated, the physiological metabolism rate of the vegetables is reduced, the evaporation of water is prevented, and the aging speed of the vegetables is controlled; and the corrosion prevention can be realized through the air conditioning treatment of the carbon dioxide and oxygen air flow, and the sterilization can be realized through the composite fresh-keeping liquid, so that the growth of microorganisms in vegetables is controlled through the cooperation of corrosion prevention and sterilization, and the good fresh-keeping effect of fresh vegetables is achieved.
(2) According to the vegetable cold-chain logistics ecological preservation method provided by the invention, after 200 hours of preservation and transportation, the content retention rates of vitamin B2, vitamin C and potassium in celery are 88.9%, 96% and 99.6% respectively; the content retention rate of vitamin A and vitamin C of tomato is 95.6% and 99.4% respectively; the retention rates of vitamin A, vitamin C and chlorophyll content of spinach are 96.9%, 98.8% and 99.6%, respectively; the vitamin C, potassium and carotene content retention of carrot was 96.7%, 99.3% and 95.6%, respectively.
(3) The vegetable cold-chain logistics ecological preservation method provided by the invention is simple in preservation mode and suitable for popularization and application.
Detailed Description
In order that those skilled in the art will better understand the technical solution of the present invention, the present invention will be further described with reference to specific examples, but the examples are not intended to limit the present invention. The following test methods and detection methods, if not specified, are conventional methods; the reagents and starting materials, unless otherwise specified, are commercially available.
The packaging paper adopts antibacterial preservative paper: the preservative paper prepared from various natural plant Chinese herbal medicine powder liquids has stronger preservation and quality guarantee performances and can also play a role in preventing the attack of diseases and insect bacteria.
Example 1
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked celery in ice water flow with the flow rate of 5cm/s at the temperature of 5 ℃, filtering water, and absorbing surface moisture by adopting sterile paper to obtain pretreated celery;
s2: air conditioning treatment: firstly, placing pretreated celery in a carbon dioxide gas flow with the gas flow concentration of 1500ppm and the flow rate of 5m/s for 2min, then placing the pretreated celery in an oxygen gas flow with the volume percentage of 30% and the flow rate of 5m/s for 1min, and performing the air conditioning treatment for 2 times to obtain air conditioned celery;
s3: dipping treatment: the modified atmosphere vegetables obtained in S2 are prepared according to the following weight ratio of 1g: immersing 5ml of feed liquid in a compound fresh-keeping liquid at 2 ℃ for 0.5min, and draining at 2 ℃ to obtain immersed celery;
s4: packaging and transporting: and (3) subpackaging the impregnated celery in the step S3 by using packaging paper, and then loading the subpackaged celery into a cold chain vehicle with the relative humidity of 70% at the temperature of 2 ℃ for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 2 parts of sodium carboxymethyl cellulose, 3 parts of sucrose ester, 1 part of olive oil, 2 parts of mannitol, 1 part of mushroom proteoglycan, 0.5 part of protamine, 1 part of citric acid and 70 parts of water.
Example 2
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked celery in ice water flow with the flow rate of 10cm/s at the temperature of 8 ℃, filtering water, and absorbing surface water by using sterile paper to obtain pretreated celery;
s2: air conditioning treatment: firstly, placing pretreated celery in a carbon dioxide gas flow with the gas flow concentration of 2000ppm and the flow rate of 10m/s for treatment for 5min, then placing the pretreated celery in an oxygen gas flow with the volume percentage of 42% and the flow rate of 10m/s for treatment for 3min, and performing the modified atmosphere treatment for 4 times to obtain modified atmosphere celery;
s3: dipping treatment: the modified atmosphere celery obtained in S2 is prepared according to the following weight ratio of 1g: immersing 10ml of feed liquid in a composite fresh-keeping liquid at 5 ℃ for 1.5min, and draining at 3 ℃ to obtain immersed celery;
s4: packaging and transporting: and (3) subpackaging the impregnated celery in the step S3 by using packaging paper, and then loading the subpackaged celery into a cold chain vehicle with the temperature of 3 ℃ and the relative humidity of 75% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 4 parts of sodium carboxymethyl cellulose, 6 parts of sucrose ester, 3 parts of olive oil, 5 parts of mannitol, 3 parts of mushroom proteoglycan, 2 parts of protamine, 3 parts of citric acid and 90 parts of water.
Example 3
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked celery in ice water flow with the flow rate of 8cm/s at the temperature of 6 ℃, filtering water, and absorbing surface moisture by adopting sterile paper to obtain pretreated celery;
s2: air conditioning treatment: firstly, placing pretreated celery in a carbon dioxide gas flow with the gas flow concentration of 1750ppm and the flow rate of 8m/s for treatment for 3min, then placing the pretreated celery in an oxygen gas flow with the volume percentage of 36% and the flow rate of 8m/s for treatment for 2min, and performing the modified atmosphere treatment for 3 times to obtain modified atmosphere celery;
s3: dipping treatment: the modified atmosphere celery obtained in S2 is prepared according to the following weight ratio of 1g: immersing 8ml of feed liquid in a compound fresh-keeping liquid at 3 ℃ for 1min, and draining at 3 ℃ to obtain immersed celery;
s4: packaging and transporting: and (3) subpackaging the impregnated celery in the step S3 by using packaging paper, and then loading the subpackaged celery into a cold chain vehicle with the relative humidity of 72% at the temperature of 2 ℃ for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 3 parts of sodium carboxymethyl cellulose, 5 parts of sucrose ester, 2 parts of olive oil, 3 parts of mannitol, 2 parts of mushroom proteoglycan, 1.5 parts of protamine, 2 parts of citric acid and 80 parts of water.
Example 4
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked tomatoes in ice water flow with the flow rate of 5cm/s at the temperature of 5 ℃, filtering water, and absorbing surface water by using sterile paper to obtain pretreated tomatoes;
s2: air conditioning treatment: firstly, placing the pretreated tomatoes in a carbon dioxide gas flow with the gas flow concentration of 1500ppm and the flow rate of 5m/s for 2min, then placing the tomatoes in an oxygen gas flow with the volume percentage of 30 percent and the flow rate of 5m/s for 1min, and performing the modified atmosphere treatment for 2 times to obtain modified atmosphere tomatoes;
s3: dipping treatment: the modified atmosphere tomatoes obtained in S2 are prepared according to 1g: immersing 5ml of feed liquid in a compound fresh-keeping liquid at 2 ℃ for 0.5min, and draining at 2 ℃ to obtain immersed tomatoes;
s4: packaging and transporting: packaging the immersed tomatoes in the step S3 by using packaging paper, and then loading the packaged tomatoes into a cold chain vehicle with the temperature of 2 ℃ and the relative humidity of 70% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 2 parts of sodium carboxymethyl cellulose, 3 parts of sucrose ester, 1 part of olive oil, 2 parts of mannitol, 1 part of mushroom proteoglycan, 0.5 part of protamine, 1 part of citric acid and 70 parts of water.
Example 5
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked tomatoes in ice water flow with the flow rate of 10cm/s at the temperature of 8 ℃, filtering water, and absorbing surface water by using sterile paper to obtain pretreated tomatoes;
s2: air conditioning treatment: firstly, placing the pretreated tomatoes in a carbon dioxide gas flow with the gas flow concentration of 2000ppm and the flow rate of 10m/s for treatment for 5min, then placing the tomatoes in an oxygen gas flow with the volume percentage of 42% and the flow rate of 10m/s for treatment for 3min, and performing the modified atmosphere treatment for 4 times to obtain modified atmosphere tomatoes;
s3: dipping treatment: the modified atmosphere tomatoes obtained in S2 are prepared according to 1g: immersing 10ml of feed liquid in a composite fresh-keeping liquid at 5 ℃ for 1.5min, and draining at 3 ℃ to obtain immersed tomatoes;
s4: packaging and transporting: packaging the immersed tomatoes in the step S3 by using packaging paper, and then loading the packaged tomatoes into a cold chain vehicle with the temperature of 3 ℃ and the relative humidity of 75% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 4 parts of sodium carboxymethyl cellulose, 6 parts of sucrose ester, 3 parts of olive oil, 5 parts of mannitol, 3 parts of mushroom proteoglycan, 2 parts of protamine, 3 parts of citric acid and 90 parts of water.
Example 6
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: flushing freshly picked tomatoes in an ice water flow with the flow rate of 7cm/s at the temperature of 7 ℃, filtering, and absorbing surface moisture by adopting sterile paper to obtain pretreated tomatoes;
s2: air conditioning treatment: firstly, placing the pretreated tomatoes in a carbon dioxide gas flow with the gas flow concentration of 1650ppm and the flow rate of 7m/s for treatment for 4min, then placing the tomatoes in an oxygen gas flow with the volume percentage of 33% and the flow rate of 7m/s for treatment for 2min, and performing the modified atmosphere treatment for 3 times to obtain modified atmosphere tomatoes;
s3: dipping treatment: the modified atmosphere tomatoes obtained in S2 are prepared according to 1g: immersing 7ml of feed liquid in a compound fresh-keeping liquid at 4 ℃ for 1.5min, and draining at 2 ℃ to obtain immersed tomatoes;
s4: packaging and transporting: packaging the immersed tomatoes in the step S3 by using packaging paper, and then loading the packaged tomatoes into a cold chain vehicle with the temperature of 3 ℃ and the relative humidity of 71% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 3 parts of sodium carboxymethyl cellulose, 4 parts of sucrose ester, 2 parts of olive oil, 4 parts of mannitol, 2 parts of mushroom proteoglycan, 1.5 parts of protamine, 2 parts of citric acid and 75 parts of water.
Example 7
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked spinach in ice water flow with the flow rate of 5cm/s at the temperature of 5 ℃, filtering water, and absorbing surface moisture by adopting sterile paper to obtain pretreated spinach;
s2: air conditioning treatment: firstly, placing pretreated spinach into a carbon dioxide gas flow with the gas flow concentration of 1500ppm and the flow rate of 5m/s for treatment for 2min, then placing pretreated spinach into an oxygen gas flow with the volume percentage of 30 percent and the flow rate of 5m/s for treatment for 1min, and performing the modified atmosphere treatment for 2 times to obtain modified atmosphere spinach;
s3: dipping treatment: the modified atmosphere spinach obtained in S2 was prepared according to 1g: immersing 5ml of feed liquid in a compound fresh-keeping liquid at 2 ℃ for 0.5min, and draining at 2 ℃ to obtain immersed spinach;
s4: packaging and transporting: packaging the impregnated spinach in the step S3 by using packaging paper, and then loading the packaged spinach into a cold chain vehicle with the temperature of 2 ℃ and the relative humidity of 70% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 2 parts of sodium carboxymethyl cellulose, 3 parts of sucrose ester, 1 part of olive oil, 2 parts of mannitol, 1 part of mushroom proteoglycan, 0.5 part of protamine, 1 part of citric acid and 70 parts of water.
Example 8
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked spinach in ice water flow with the flow rate of 10cm/s at the temperature of 8 ℃, filtering water, and absorbing surface moisture by adopting sterile paper to obtain pretreated spinach;
s2: air conditioning treatment: firstly, placing pretreated spinach into a carbon dioxide gas flow with the gas flow concentration of 2000ppm and the flow rate of 10m/s for treatment for 5min, then placing pretreated spinach into an oxygen gas flow with the volume percentage of 42% and the flow rate of 10m/s for treatment for 3min, and performing the modified atmosphere treatment for 4 times to obtain modified atmosphere spinach;
s3: dipping treatment: the modified atmosphere spinach obtained in S2 was prepared according to 1g: immersing 10ml of feed liquid in a composite fresh-keeping liquid at 5 ℃ for 1.5min, and draining at 3 ℃ to obtain immersed spinach;
s4: packaging and transporting: packaging the impregnated spinach in the step S3 by using packaging paper, and then loading the packaged spinach into a cold chain vehicle with the temperature of 3 ℃ and the relative humidity of 75% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 4 parts of sodium carboxymethyl cellulose, 6 parts of sucrose ester, 3 parts of olive oil, 5 parts of mannitol, 3 parts of mushroom proteoglycan, 2 parts of protamine, 3 parts of citric acid and 90 parts of water.
Example 9
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked spinach in 6cm/s ice water flow at 7 ℃, filtering water, and absorbing surface moisture by using sterile paper to obtain pretreated spinach;
s2: air conditioning treatment: firstly, placing pretreated spinach into a carbon dioxide gas flow with the gas flow concentration of 1850ppm and the flow rate of 9m/s for treatment for 4min, then placing pretreated spinach into an oxygen gas flow with the volume percentage of 33% and the flow rate of 7m/s for treatment for 2min, and performing the modified atmosphere treatment for 4 times to obtain modified atmosphere spinach;
s3: dipping treatment: the modified atmosphere spinach obtained in S2 was prepared according to 1g: immersing 6ml of feed liquid in a compound fresh-keeping liquid at 4 ℃ for 1.5min, and draining at 2 ℃ to obtain immersed spinach;
s4: packaging and transporting: packaging the impregnated spinach in the step S3 by using packaging paper, and then loading the packaged spinach into a cold chain vehicle with the temperature of 3 ℃ and the relative humidity of 74 percent for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 2 parts of sodium carboxymethyl cellulose, 5 parts of sucrose ester, 2 parts of olive oil, 4 parts of mannitol, 1 part of mushroom proteoglycan, 1 part of protamine, 3 parts of citric acid and 85 parts of water.
Example 10
S1: pretreatment of vegetables: washing freshly picked carrots in ice water flow with the flow rate of 5cm/s at the temperature of 5 ℃, filtering water, and absorbing surface water by using sterile paper to obtain pretreated carrots;
s2: air conditioning treatment: firstly, placing pretreated carrots into a carbon dioxide gas flow with the gas flow concentration of 1500ppm and the flow rate of 5m/s for 2min, then placing the pretreated carrots into an oxygen gas flow with the volume percentage of 30% and the flow rate of 5m/s for 1min, and performing the modified atmosphere treatment for 2 times to obtain modified atmosphere carrots;
s3: dipping treatment: the modified atmosphere carrot obtained in S2 is prepared according to the following 1g: immersing 5ml of feed liquid in a compound fresh-keeping liquid at 2 ℃ for 0.5min, and draining at 2 ℃ to obtain immersed carrots;
s4: packaging and transporting: packaging the soaked carrots in the step S3 by using packaging paper, and then loading the packaging paper into a cold chain vehicle with the temperature of 2 ℃ and the relative humidity of 70% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 2 parts of sodium carboxymethyl cellulose, 3 parts of sucrose ester, 1 part of olive oil, 2 parts of mannitol, 1 part of mushroom proteoglycan, 0.5 part of protamine, 1 part of citric acid and 70 parts of water.
Example 11
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked carrots in ice water flow with the flow rate of 10cm/s at the temperature of 8 ℃, filtering water, and absorbing surface water by using sterile paper to obtain pretreated carrots;
s2: air conditioning treatment: firstly, placing pretreated carrots in a carbon dioxide gas flow with the gas flow concentration of 2000ppm and the flow rate of 10m/s for treatment for 5min, then placing the pretreated carrots in an oxygen gas flow with the volume percentage of 42% and the flow rate of 10m/s for treatment for 3min, and performing the modified atmosphere treatment for 4 times to obtain modified atmosphere carrots;
s3: dipping treatment: the modified atmosphere carrot obtained in S2 is prepared according to the following 1g: immersing 10ml of feed liquid in a composite fresh-keeping liquid at 5 ℃ for 1.5min, and draining at 3 ℃ to obtain immersed carrots;
s4: packaging and transporting: packaging the soaked carrots in the step S3 by using packaging paper, and then loading the packaging paper into a cold chain vehicle with the temperature of 3 ℃ and the relative humidity of 75% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 4 parts of sodium carboxymethyl cellulose, 6 parts of sucrose ester, 3 parts of olive oil, 5 parts of mannitol, 3 parts of mushroom proteoglycan, 2 parts of protamine, 3 parts of citric acid and 90 parts of water.
Example 12
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked carrots in ice water flow with the flow rate of 9cm/s at the temperature of 6 ℃, filtering water, and absorbing surface water by using sterile paper to obtain pretreated carrots;
s2: air conditioning treatment: firstly, placing pretreated carrots in a carbon dioxide gas flow with the gas flow concentration of 1750ppm and the flow rate of 6m/s for treatment for 4min, then placing the pretreated carrots in an oxygen gas flow with the volume percentage of 39% and the flow rate of 9m/s for treatment for 2min, and performing the modified atmosphere treatment for 2 times to obtain modified atmosphere carrots;
s3: dipping treatment: the modified atmosphere carrot obtained in S2 is prepared according to the following 1g: immersing 9ml of feed liquid in a composite fresh-keeping liquid at 2 ℃ for 1min, and draining at 3 ℃ to obtain immersed carrots;
s4: packaging and transporting: packaging the soaked carrots in the step S3 by using packaging paper, and then loading the packaging paper into a cold chain vehicle with the temperature of 2 ℃ and the relative humidity of 73% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 2 parts of sodium carboxymethyl cellulose, 5 parts of sucrose ester, 2 parts of olive oil, 4 parts of mannitol, 1 part of mushroom proteoglycan, 1 part of protamine, 3 parts of citric acid and 85 parts of water.
To further illustrate the effect of the present invention, the present invention provides a comparative example as follows:
comparative example 1
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked celery in ice water flow with the flow rate of 8cm/s at the temperature of 6 ℃, filtering water, and absorbing surface moisture by adopting sterile paper to obtain pretreated celery;
s2: dipping treatment: the pretreated celery obtained in S1 is prepared according to the following weight ratio of 1g: immersing 8ml of feed liquid in a compound fresh-keeping liquid at 3 ℃ for 1min, and draining at 3 ℃ to obtain immersed celery;
s3: packaging and transporting: and (3) subpackaging the impregnated celery in the step S2 by using packaging paper, and then loading the subpackaged celery into a cold chain vehicle with the relative humidity of 72% at the temperature of 2 ℃ for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 3 parts of sodium carboxymethyl cellulose, 5 parts of sucrose ester, 2 parts of olive oil, 3 parts of mannitol, 2 parts of mushroom proteoglycan, 1.5 parts of protamine, 2 parts of citric acid and 80 parts of water.
Comparative example 2
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked celery in ice water flow with the flow rate of 8cm/s at the temperature of 6 ℃, filtering water, and absorbing surface moisture by adopting sterile paper to obtain pretreated celery;
s2: air conditioning treatment: firstly, placing pretreated celery in a carbon dioxide gas flow with the gas flow concentration of 1750ppm and the flow rate of 8m/s for treatment for 3min, then placing the pretreated celery in an oxygen gas flow with the volume percentage of 36% and the flow rate of 8m/s for treatment for 2min, and performing the modified atmosphere treatment for 3 times to obtain modified atmosphere celery;
s3: packaging and transporting: and (3) subpackaging the modified atmosphere celery in the step S2 by using packaging paper, and then loading the packaged modified atmosphere celery into a cold chain vehicle with the relative humidity of 72% at the temperature of 2 ℃ for transportation.
Comparative example 3
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: flushing freshly picked tomatoes in an ice water flow with the flow rate of 7cm/s at the temperature of 7 ℃, filtering, and absorbing surface moisture by adopting sterile paper to obtain pretreated tomatoes;
s2: dipping treatment: the pretreatment tomatoes obtained in S1 are prepared according to the following weight ratio of 1g: immersing 7ml of feed liquid in a compound fresh-keeping liquid at 4 ℃ for 1.5min, and draining at 2 ℃ to obtain immersed tomatoes;
s3: packaging and transporting: packaging the immersed tomatoes in the step S2 by using packaging paper, and then loading the packaged tomatoes into a cold chain vehicle with the temperature of 3 ℃ and the relative humidity of 71% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 3 parts of sodium carboxymethyl cellulose, 4 parts of sucrose ester, 2 parts of olive oil, 4 parts of mannitol, 2 parts of mushroom proteoglycan, 1.5 parts of protamine, 2 parts of citric acid and 75 parts of water.
Comparative example 4
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: flushing freshly picked tomatoes in an ice water flow with the flow rate of 7cm/s at the temperature of 7 ℃, filtering, and absorbing surface moisture by adopting sterile paper to obtain pretreated tomatoes;
s2: air conditioning treatment: firstly, placing the pretreated tomatoes in a carbon dioxide gas flow with the gas flow concentration of 1650ppm and the flow rate of 7m/s for treatment for 4min, then placing the tomatoes in an oxygen gas flow with the volume percentage of 33% and the flow rate of 7m/s for treatment for 2min, and performing the modified atmosphere treatment for 3 times to obtain modified atmosphere tomatoes;
s3: packaging and transporting: packaging the modified atmosphere tomatoes in the step S2 by using packaging paper, and then loading the packaged modified atmosphere tomatoes into a cold chain vehicle with the temperature of 3 ℃ and the relative humidity of 71% for transportation.
Comparative example 5
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked spinach in 6cm/s ice water flow at 7 ℃, filtering water, and absorbing surface moisture by using sterile paper to obtain pretreated spinach;
s2: dipping treatment: the pretreated spinach obtained in S1 was prepared according to 1g: immersing 6ml of feed liquid in a compound fresh-keeping liquid at 4 ℃ for 1.5min, and draining at 2 ℃ to obtain immersed spinach;
s3: packaging and transporting: packaging the impregnated spinach in the step S2 by using wrapping paper, and then loading the packaged spinach into a cold chain vehicle with the temperature of 3 ℃ and the relative humidity of 74 percent for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 2 parts of sodium carboxymethyl cellulose, 5 parts of sucrose ester, 2 parts of olive oil, 4 parts of mannitol, 1 part of mushroom proteoglycan, 1 part of protamine, 3 parts of citric acid and 85 parts of water.
Comparative example 6
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked spinach in 6cm/s ice water flow at 7 ℃, filtering water, and absorbing surface moisture by using sterile paper to obtain pretreated spinach;
s2: air conditioning treatment: firstly, placing pretreated spinach into a carbon dioxide gas flow with the gas flow concentration of 1850ppm and the flow rate of 9m/s for treatment for 4min, then placing pretreated spinach into an oxygen gas flow with the volume percentage of 33% and the flow rate of 7m/s for treatment for 2min, and performing the modified atmosphere treatment for 4 times to obtain modified atmosphere spinach;
s3: packaging and transporting: packaging the modified atmosphere spinach in the step S2 by using packaging paper, and then loading the packaged modified atmosphere spinach into a cold chain vehicle with the temperature of 3 ℃ and the relative humidity of 74 percent for transportation.
Comparative example 7
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked carrots in ice water flow with the flow rate of 9cm/s at the temperature of 6 ℃, filtering water, and absorbing surface water by using sterile paper to obtain pretreated carrots;
s2: dipping treatment: the pretreated carrots obtained in S1 were mixed according to 1g: immersing 9ml of feed liquid in a composite fresh-keeping liquid at 2 ℃ for 1min, and draining at 3 ℃ to obtain immersed carrots;
s3: packaging and transporting: packaging the soaked carrots in the step S2 by using packaging paper, and then loading the packaging paper into a cold chain vehicle with the temperature of 2 ℃ and the relative humidity of 73% for transportation.
The composite preservative solution consists of the following raw materials in parts by weight: 2 parts of sodium carboxymethyl cellulose, 5 parts of sucrose ester, 2 parts of olive oil, 4 parts of mannitol, 1 part of mushroom proteoglycan, 1 part of protamine, 3 parts of citric acid and 85 parts of water.
Comparative example 8
A vegetable cold-chain logistics ecological preservation method comprises the following steps:
s1: pretreatment of vegetables: washing freshly picked carrots in ice water flow with the flow rate of 9cm/s at the temperature of 6 ℃, filtering water, and absorbing surface water by using sterile paper to obtain pretreated carrots;
s2: air conditioning treatment: firstly, placing pretreated carrots in a carbon dioxide gas flow with the gas flow concentration of 1750ppm and the flow rate of 6m/s for treatment for 4min, then placing the pretreated carrots in an oxygen gas flow with the volume percentage of 39% and the flow rate of 9m/s for treatment for 2min, and performing the modified atmosphere treatment for 2 times to obtain modified atmosphere carrots;
s3: packaging and transporting: packaging the modified atmosphere carrot in S2 with packaging paper, and loading into a cold chain vehicle with a relative humidity of 73% at 2deg.C for transportation.
Respectively detecting the contents of vitamin B2, vitamin C and potassium elements of celery transported for 200 hours by the cold-chain logistics ecological preservation method of the vegetables in the above examples 1-3; examples 4-6 vegetable Cold-chain logistics ecological preservation method vitamin A and vitamin C content of tomatoes transported for 200 hours are detected; examples 7-9 vegetable Cold-chain logistics ecological preservation method the chlorophyll, vitamin A and vitamin C content of spinach after 200 hours of transportation is detected; the potassium, carotene and vitamin C contents of carrots transported for 200 hours by the cold-chain logistics ecological preservation method of the vegetables in examples 10-12 are detected; the vegetable cold-chain logistics ecological preservation method provided by comparative examples 1-8 is used for detecting nutritional ingredients in celery (comparative examples 1-2), tomatoes (comparative examples 3-4), spinach (comparative examples 5-6) and carrots (comparative examples 7-8) after 200 hours of transportation; examples 1 to 3 were similar in vitamin B2 and chlorophyll content, examples 4 to 6 were similar in vitamin B1 and vitamin C content, examples 7 to 9 were similar in chlorophyll and vitamin C content, examples 10 to 12 were similar in potassium and vitamin C content, and examples 3, 6, 9 and 12 were merely representative. The results are shown in Table 1 below.
Table 1 nutrient composition change detection table for cold chain transport of four vegetables
According to the invention, the content of vitamin B1 and vitamin B2 in vegetables is measured by using a GB/T5009.84-2003 fluorescence method and a GB/T5009.84-2004 fluorescence method respectively; measuring the content of vitamin C in vegetables by adopting a 2, 6-dichloro indophenol method; measuring chlorophyll content in vegetables by adopting an acetone-ethanol extraction colorimetric method; and measuring the content of potassium element in the vegetables by adopting an ashing method. The measurement results show that: the retention rate of vitamin B2, vitamin C and potassium element in celery in example 3 was higher than that in comparative examples 1 and 2, 88.9%, 96% and 99.6%, respectively; the tomato of example 6 has higher vitamin a and vitamin C content retention than comparative examples 3 and 4, 95.6% and 99.4%, respectively; the retention of vitamin a, vitamin C and chlorophyll content of spinach in example 9 was higher than in comparative examples 5 and 6, 96.9%, 98.8% and 99.6%, respectively; the carrots of example 12 have higher vitamin C, potassium and carotene content retention than comparative examples 7 and 8, respectively 96.7%, 99.3% and 95.6%. In conclusion, the vegetable cold-chain logistics ecological preservation method provided by the invention effectively maintains the content of nutrient elements in various fresh vegetables.
It will be apparent to those skilled in the art that various modifications and variations can be made to the present invention without departing from the spirit or scope of the invention. Thus, it is intended that the present invention also include such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.
Claims (3)
1. The ecological fresh-keeping method for the vegetable cold-chain logistics is characterized by comprising the following steps of:
s1: pretreatment of vegetables: washing freshly picked vegetables in ice water flow, filtering water, and absorbing surface moisture by adopting sterile paper to obtain pretreated vegetables; the vegetable is green leaf vegetable, berry vegetable or rhizome vegetable;
s2: air conditioning treatment: the pretreated vegetables in the step S1 are firstly placed in a carbon dioxide air flow for 2 to 5 minutes and then placed in an oxygen air flow for 1 to 3 minutes to obtain modified atmosphere vegetables; the concentration of the carbon dioxide gas flow is 1500-2000 ppm, and the flow speed is 5-10 m/s; the volume percentage of the oxygen flow is 30-42%, and the flow rate is 5-10 m/s; the air conditioning treatment is circulated for 2 to 4 times;
s3: dipping treatment: immersing the modified atmosphere vegetables obtained in the step S2 in a composite fresh-keeping solution for 0.5-1.5 min, and draining at 2-3 ℃ to obtain immersed vegetables; the composite preservative solution consists of the following raw materials in parts by weight: 2-4 parts of sodium carboxymethyl cellulose, 3-6 parts of sucrose ester, 1-3 parts of olive oil, 2-5 parts of mannitol, 1-3 parts of mushroom proteoglycan, 0.5-2 parts of protamine, 1-3 parts of citric acid and 70-90 parts of water; the feed liquid ratio of the modified atmosphere vegetables to the composite fresh-keeping liquid is 1g: 5-10 mL;
s4: packaging and transporting: packaging the immersed vegetables in the step S3 by using packaging paper, and then loading the packaged vegetables into a cold chain vehicle with the temperature of 2-3 ℃ for transportation, wherein the relative humidity in the cold chain vehicle is 70-75%.
2. The ecological fresh-keeping method of vegetable cold-chain logistics according to claim 1, wherein in S1, the temperature of the ice water flow is 5-8 ℃ and the flow rate is 5-10 cm/S.
3. The method for ecologically preserving vegetables by cold-chain logistics according to claim 1, wherein the temperature of the composite preserving fluid is 2-5 ℃.
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| CN104430817A (en) * | 2013-09-22 | 2015-03-25 | 上海多利农业发展有限公司 | Fresh keeping method used during storage and home delivery of vegetables |
| CN104686646A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Efficient fresh-keeping method of fruits and vegetables |
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| CN104322662A (en) * | 2014-12-02 | 2015-02-04 | 江南大学 | Regulating and controlling preservation method for leaf vegetable mixed atmosphere control storage of ocean vessel |
| CN104542924A (en) * | 2015-01-04 | 2015-04-29 | 华南农业大学 | Fruit and vegetable fresh-keeping method |
| CN107136200A (en) * | 2017-06-05 | 2017-09-08 | 广西振合供应链管理有限公司 | Vegetable cold chain logistics preservation method |
| CN107637655A (en) * | 2017-11-01 | 2018-01-30 | 广东集菜送食品科技有限公司 | Safety and environmental protection Vegetable cold chain logistics preservation method |
| CN109105470A (en) * | 2018-07-11 | 2019-01-01 | 兴佳实业(河源)有限公司 | A kind of fresh-keeping of vegetables technique |
| CN110012938A (en) * | 2019-05-24 | 2019-07-16 | 刘建飞 | Vegetable cold chain logistics ecology preservation method |
| CN110839691A (en) * | 2019-12-06 | 2020-02-28 | 怀化市鹤翔生态农业股份有限公司 | Fruit and vegetable fresh-keeping liquid |
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| CN112913909A (en) * | 2021-03-15 | 2021-06-08 | 慈溪市三星农业开发有限公司 | Vegetable fresh-keeping process |
| CN113767969A (en) * | 2021-08-04 | 2021-12-10 | 怒江鑫泷优鲜农业科技发展有限公司 | Cold-chain logistics ecological fresh-keeping method for fresh vegetables |
| CN113995006A (en) * | 2021-10-13 | 2022-02-01 | 贵州味特食品有限公司 | Processing and fresh-keeping method for clean vegetables with same package of vegetables, livestock and poultry meat |
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