Ultrahigh isostatic pressing sterilization and refreshment method of asparagus

A technology of ultra-high pressure sterilization and preservation method, applied in the field of food preservation, can solve the problems of cellulose loss, restricting the development of asparagus industry, etc.

Inactive Publication Date: 2010-06-16
李庆领 +2
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

For example, although heat treatment can improve the digestibility of protein, the denaturation of protein makes protein (amino acid) easy to undergo Maillard reaction with reducing sugar, resulting in loss, and high temper

Method used

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Embodiment Construction

[0004] The ultra-high pressure sterilization and fresh-keeping method for asparagus of the present invention comprises the following steps:

[0005] (1) Put the packaged asparagus into the liquid pressure medium in the ultra-high pressure container;

[0006] (2) Pressurize the asparagus for the first time to 400-800MPa, keep the pressure for 5-30 minutes and release the pressure;

[0007] (3) Pressurize the asparagus for the second time to 400-800MPa, keep the pressure for 5-30 minutes and release the pressure;

[0008] (4) Pressurize the asparagus for the third time to 400-800MPa, keep the pressure for 5-30 minutes and release the pressure;

[0009] (5) Store the treated asparagus under the condition of 0-5°C.

[0010] The asparagus processed by the technical scheme of the invention can kill most of the bacteria, meet the sterility requirement of commercial export, and the preservation period can be extended to more than 5 months.

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Abstract

The invention relates to an ultrahigh isostatic pressing sterilization and refreshment method of asparagus, which realizes the purpose of sterilization and refreshment by changing pressure parameters and can effectively prolong the refreshing time of the asparagus. The ultrahigh isostatic pressing sterilization and refreshment method of the asparagus comprises the following steps of: placing closely packaged fresh asparagus into a liquid pressure medium of an ultrahigh pressure container at normal temperature; and pressurizing, maintaining pressure and releasing the pressure for 1 to 3 times under the pressure of 400-800 MPa and within the pressure maintaining time of 5-30 minutes. The asparagus processed by ultrahigh pressure can retain the original flavor and the nutrition constituents of the asparagus and meet the asepsis requirement of commercial exportation; and in addition, the refreshing time of the asparagus can be prolonged to more than 5 months at the temperature of 0-5 DEG C.

Description

technical field [0001] The invention relates to food preservation, in particular to an ultra-high isostatic pressure sterilization and preservation method for asparagus. Background technique [0002] Asparagus is one of the top ten famous dishes in the world, and enjoys the reputation of "king of vegetables" in the international market. However, asparagus is not resistant to storage. After a few days of storage at room temperature, the fibers will age, the bamboo shoots will wilt, lose water severely, and even begin to rot, making the original fresh and tender asparagus fibrous, making them difficult to eat and losing most of their nutrition. Because fresh asparagus is difficult to preserve, the current domestic preservation technology for asparagus mainly adopts low-temperature refrigeration technology, that is, asparagus is stored at 0°C, but it can only be preserved for about 10 days. Therefore, the fresh asparagus produced in the cabinet can only be sold domestically, l...

Claims

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Application Information

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IPC IPC(8): A23B7/00
Inventor 李庆领吴俊飞杨洪顺
Owner 李庆领
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