Fresh-keeping technology of microwave enzyme inactivation for leafy vegetables

Abstract

The invention belongs to the technical field of food and provides a fresh-keeping technology of cleaning, crispy-keeping, alkaline solution and microwave enzyme inactivation, and vacuum packing of leafy vegetables. The technology has the characteristics that the microwave technology is adopted; the enzyme inactivation effect is good; the inactivation rate of peroxydase can reach 96.8%; the physical appearances of vegetables are better preserved; and the loss of nutrient substances like vitamin c is less. The technology has the advantages that the detect is overcome that when the leafy vegetables are blanched by conventional hot water for a short time, the enzyme inhibition rate is low; the defect is overcome that when the leafy vegetables are blanched by hot water for a long time, the vegetables soften and turn yellow, and the loss of the nutrient elements of vegetables is great; and the alkaline solution and microwave blanching is adopted, so that the thorough inactivation of chlorophyllase is realized, green preserving process can be simplified, and the problem that heavy mental is left over in green preserving liquid is solved.

Description

field of invention [0001] The invention belongs to the technical field of food. The invention relates to crispness protection and microwave inactivation enzyme technology of fresh leafy vegetables. Background of the invention [0002] Most of the leafy vegetables in our country, including wild vegetables, are sold in the form of unstored and processed hairy vegetables. The primary products of many beautiful and delicious leafy vegetables are tender and juicy. During the storage and transportation period, due to the action of metabolism and microorganisms, they will quickly lose water, wilt, taste, or even rot, affecting freshness and shelf life. , so that its sales scope and commodity period are greatly restricted. Even in the place of production, once the vegetable cannot be sold, the vegetable body is easy to soften, wilt, or even brown, which will affect the quality of the vegetable and reduce its commercial value. According to statistics, about 30% to 40% of vegetable...

AI Technical Summary

Problems solved by technology

Adopting the above-mentioned blanching method to process leafy vegetables has the following problems: the blanching time is long, although the rate of enzyme elimination is high, it is easy to cause the vegetable body tissue to soften, lose the crisp and tender texture, and lose more nutrients; The time is short, which can effectively maintain the texture of vegetable tissue, but the enzyme inhibition rate is not high, so this method is not suitable for blunt enzyme treatment of leafy vegetables

Microwave treatment heats the inside and outside of the material at the same time, and evaporates part of the water. For leafy vegetables, it is easy to wilt

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