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Combined refreshing method for prolonging shelf life of fresh vegetable lotus seed

A fresh-keeping method and shelf-life technology, applied in the direction of fruit and vegetable fresh-keeping, application, food preservation, etc., can solve the problems of not being able to achieve the fresh-keeping effect, reduce the activity of water molecules and various enzymes, delay aging and post-ripening, The effect of preventing loss of quality

Inactive Publication Date: 2011-05-18
建德市山木食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] For fresh-cut fruits and vegetables, Zhang Min et al. (2009) also disclosed "a low-cost fresh-keeping method using ultra-high pressure to realize rapid moisture structure of fresh-cut fruits and vegetables (public number: CN101700055A)". Unlike fresh-cut fruits and vegetables, fresh lotus seeds A single treatment using only moisture structuring method cannot achieve a good fresh-keeping effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the method for joint processing bag type MAP packaging cold storage fresh lotus seeds

[0024] Select the seven-mature lotus pods that are well developed, have light green skin, and turn green-brown on the surface to harvest. The lotus seeds are peeled off within half an hour. The moisture content of the lotus seeds is 80.2%, the starch content is 21.1g / 100g, the total sugar is 2.8 g / 100g, and the lotus seeds are pre-cooled for 10 minutes under the conditions of an absolute pressure of 300Pa and a final temperature of 2°C. Fumigate with 1 μL / L 1-MCP for 8 hours at room temperature (22°C). Pressurize with a mixed inert gas of 90% argon and 10% xenon or a mixed inert gas of 90% argon and 10% krypton at 20 MPa for 1 hour at 4 °C. Use 20×20cm, 0.03mm thick polyvinyl chloride (PVC) film bags for composite modified atmosphere packaging, each bag contains 300-320 grams of fruit, and the initial gas ratio of the modified atmosphere is: 5%O 2 + 8%CO 2 + 87%N ...

Embodiment 2

[0026] Embodiment 2: the method for joint processing box-type MAP packaging refrigerated and fresh-keeping lotus seeds

[0027] Eight mature lotus pods are selected for harvesting when the lotus seeds are fully developed, the epidermis is light green, and the surface turns green-brown. The lotus seeds are peeled off within half an hour. The water content of the lotus seeds is 76.7%, the starch content is 23.1g / 100g, the total sugar is 3.1 g / 100g, and the lotus seeds are pre-cooled for 15 minutes under the conditions of an absolute pressure of 300Pa and a final temperature of 4°C. Fumigate with 1 μL / L 1-MCP for 20 hours at low temperature (4°C). Pressurize with a mixed inert gas of 90% argon and 10% xenon or a mixed inert gas of 90% argon and 10% krypton at 20 MPa for 1 hour at 4 °C. Carry out MAP packaging with a volume of 1 liter PP box, each box is filled with 200 grams of fruit, and the initial gas ratio of charging is: 2% O 2 + 10%CO 2 + 88%N 2 . Sealing film: BOPP / ...

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Abstract

The invention discloses a combined refreshing method for prolonging the shelf life of a fresh vegetable lotus seed, belonging to the technical field of fruit and vegetable refreshing and storing. The fresh lotus seed has the characteristics of difficulty in refreshing and storing and acceleration for the deterioration of quality and taste. The high-quality raw materials can be obtained by controlling the harvesting maturity and harvesting in due time according to the unified standard. By adopting vacuum pre-cooling, the field respiration heat of the fresh lotus seed can be quickly eliminated and the quality loss can be prevented. According to the invention, by using 1-methylcyclopropene (1-MCP) to fumigate on the fresh lotus see at lower temperature or room temperature, the ageing and the late maturity of the lotus seed can retarded; by pressurizing the mixed gas of argon gas and xenon gas or the mixed gas of argon gas and krypton gas at the pressure of 20MPa for one hour to carry out the water structured treatment for the fresh lotus seed, the activity of water molecules and the activities of various enzymes in the fresh lotus seed can be reduced and the metabolic activities of the lotus seed can be inhibited. Meanwhile, by combining with modified atmosphere packaging (MAP), the fresh lotus seed is cold stored at the temperature of 2-4DEG C so as to well maintain the quality and the taste of the lotus seed. The lotus seed can be refreshed for 15-16 days; and the shelf life of the lotus seed is 11-13 days longer than that of the untreated lotus seed stored at normal temperature and is 8-10 days longer than that of untreated lotus which is cold stored .

Description

technical field [0001] The invention discloses a combined fresh-keeping method for prolonging the shelf life of fresh vegetable lotus seeds, which belongs to the technical field of fresh-keeping and storage of fruits and vegetables. Background technique [0002] Lotus is a special economic plant in the cultivation of aquatic vegetables in my country. Lotus seed is the seed of lotus. When the lotus fruit is ripe, the lotus pod is harvested, the fruit is taken out, the peel is removed, and the lotus seed is obtained. Fresh lotus seeds are fragrant, sweet and tender, and rich in nutrition. In recent years, fresh lotus seeds with high water content and low starch content have become more and more popular. [0003] Lotus seeds have high nutritional value, and they are rich in protein, fat and carbohydrates. Every 100 g of dried lotus seeds contains 19.5 g of protein, 1.7 g of fat, and 58.9 g of sugar, V B1 0.23 mg, V B2 0.05 mg, Vc 7 mg, V E 2.78 mg, manganese 9 mg, zinc...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/144A23B7/148
Inventor 张慜吴志霜陈国昌
Owner 建德市山木食品有限公司
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