Method for controlling green-leaves vegetable browning in keeping time

A green and browning technology, which is used in the preservation of fruits and vegetables, food preservation, and heating and preservation of fruits/vegetables, etc., can solve the problems of the safety of color protection solution, and achieve the effect of reducing the discoloration of the stem and improving the stability.

Inactive Publication Date: 2012-05-23
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above color protection methods all have the safety problem of color protection liquid, and the practicability problem for this problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for controlling browning of green leafy vegetables during preservation, comprising a pretreatment step and a posttreatment step:

[0026] (1) Pre-treatment steps: after fresh komatsuna is selected, washed, cut into sections, and washed, the stems and leaves are separated and placed in blanching liquid for blanching. Subsequent blanching, blanching liquid pH using NaHCO 3 Control at 7.3-8; the boiling water blanching time for stems is 150s, the boiling water blanching time for leaves is 90s, the subsequent blanching conditions for stems and leaves are 88°C for 20-50s, and the peroxidase is negative after blanching prevail;

[0027] (2) Immediately after blanching, put it into cold water at 4°C to cool, dehydrate after cooling completely, and then perform quick freezing, and pack it with nitrogen filling immediately after quick freezing.

[0028] The packaged komatsuna obtained in the present embodiment is compared with the packaged komatsuna obtained by the ex...

Embodiment 2

[0032] A method for controlling browning of green leafy vegetables during preservation, comprising a pretreatment step and a posttreatment step:

[0033] (1) Pre-treatment steps: after fresh spinach is selected, washed, cut into sections, and cleaned, the stems and leaves are separated and placed in blanching liquid for blanching. Subsequent blanching, blanching liquid pH using NaHCO 3 Control at 7.3-8; the boiling time of stems is 110s, the boiling time of leaves is 60s, the subsequent blanching conditions of stems and leaves are 88°C for 20-50s, and the peroxidase is negative after blanching prevail;

[0034] (2) Immediately after blanching, put it into cold water at 4°C to cool, dehydrate after cooling completely, and then perform quick freezing, and pack it with nitrogen filling immediately after quick freezing.

[0035] The packaged spinach obtained in this embodiment is compared with the packaged spinach obtained by the existing common processing method during the stor...

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PUM

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Abstract

The invention relates to a method of controlling browning of green leafy vegetables in the storage period. The method comprises a preprocessing step and a reprocessing step: (1) the preprocessing step comprises performing a boiling-water scalding process of vegetable stem and leaves which are put into scald liquor pH of which is controlled in 7.3-8 dividually after cleaning and cutting the vegetables and performing a subsequent scalding of 86-90 DEG C; the boiling-water scalding time of the stem is 110-150s, the boiling-water scalding time of the leaves is 60-90s, the subsequent scalding timeof the stem and the vegetables is 20-50s, and using the negative of peroxidase after the scalding as a standard; (2) the reprocessing step comprises cooling the vegetables after scalding, dewatering after the cooling, performing quick freezing, and packaging the vegetables after quick freezing.Through the strict control of scalding conditions and the last packaging process of the method, by utilizing a safety green mode, colour and lustre of vegetables can be preserved primely, pigmentary stability can be enhanced and color changing of stems in the preservation period is greatly reduced.

Description

(1) Technical field [0001] The invention relates to a method for controlling browning of green leafy vegetables during storage, and belongs to the technical field of fruit and vegetable processing. (2) Background technology [0002] Vegetables are fresh and tender, rich in Vc, carotene, minerals, cellulose and carbohydrates, and are one of the indispensable and important foods in people's lives. The production of vegetables has a strong seasonality, and because of their high water content, they are tender and easy to wilt and spoil, so it is difficult to preserve them. Quick-frozen vegetables can better solve the problem of freshness and supply regulation. At present, the demand for vegetables in foreign markets is increasing day by day, and quick-frozen vegetables have become one of the most important agricultural products for foreign exchange earning due to their low cost and high added value, so their prospects are very broad. However, there are still some problems in qu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/02A23B7/148A23B7/157
Inventor 毛培成张慜卢利群江玲
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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