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Fresh-keeping method of lotus root

A fresh-keeping method and lotus root technology are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and protection of fruits/vegetables with a protective coating, which can solve problems such as food poisoning, short storage time, and impact on product quality.

Inactive Publication Date: 2011-02-09
扬州裕源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fresh vegetables are perishable products, especially lotus root, which is a high-starch aquatic vegetable. Due to its own reasons, there are phenomena such as short storage time, perishability, sourness, and blackening during transportation and storage, which not only affect product quality, but also possible food poisoning
Traditional fresh-keeping methods have defects such as single formula, short storage time, and easy to change taste

Method used

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Examples

Experimental program
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Embodiment Construction

[0015] Below the present invention will be further described in conjunction with embodiment:

[0016] Soak the lotus root that has been selected, trimmed and washed in citric acid diluent with a pH value of 6.5. After soaking for 30 minutes, take it out and spread it on a half-inch nylon mesh. Use a 75cm industrial fan to dehydrate the skin and air-dry it. After 20 minutes, put the dehydrated and air-dried lotus root into the operating room at -2°C, select a 30-type air pump, and insert the air inlet end of the air pump. The mass percentages are: ascorbic acid 0.008%, maltodextrin 0.015%, sulfurized oleic acid 0.002% butyl fat, 0.002% marlin fatty acid salt, 0.008% fruit wax, and the rest are water. Spray a thin layer, the surface is glossy, put the sprayed lotus root into the corresponding vacuum bag of 5 kg according to the customer's requirements, and vacuum pack it, and put it into storage or delivery after vacuum packing.

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PUM

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Abstract

The invention discloses a fresh-keeping method of lotus root, belonging to the vegetable fresh-keeping preservation technical field. The method is characterized by comprising the following steps: excavating, selecting shape, trimming, washing, adjusting pH value, airing, gelatinizing, spraying with cold air and vacuum packaging. In the method, by simulating the growth environment of the lotus root, the washed lotus root is soaked in citric acid diluent the pH value of which is 6.0-6.5 for 25-30 minutes, and meanwhile, preservative solution is sprayed with cold air, wherein, the preservative solution is prepared from the following raw materials by mass percent: 0.005%-0.01% of ascorbic acid, 0.015%-0.02% of maltodextrin, 0.001%-0.002% of sulfated butyl oleate, 0.001%-0.002% of morpholine fatty acid salt, 0.005%-0.01% of fruit wax and water. The lotus root after fresh-keeping treatment by the method can be preserved for over 20 days at normal temperature (below 20 DEG C) and 120 days under a refrigeration state (3DEG C below zero-3 DEG C); and the quality of the original material has no obvious change, and the color and the taste keep unchanged.

Description

technical field [0001] The invention relates to a fresh-keeping method of lotus root, belonging to the technical field of fresh-keeping and storage of vegetables. Background technique [0002] Fresh vegetables are perishable products, especially lotus root, which is a high-starch aquatic vegetable. Due to its own reasons, there are phenomena such as short storage time, perishability, sourness, and blackening during transportation and storage, which not only affect product quality, but also May cause food poisoning. Traditional fresh-keeping methods have defects such as single formula, short keeping time, and easy-to-change taste. Contents of the invention [0003] The object of the present invention is to overcome above-mentioned deficiency, provide a kind of fresh-keeping method of lotus root, this method utilizes cold air gelatinization technology, simulates the growth environment of lotus root, uses comprehensive formula, makes lotus root enter dormant state. Thereby ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/154
Inventor 汪泽海王瑞珍周劲松王芳
Owner 扬州裕源食品有限公司