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Color protection preservation method of poached green leaf vegetable instant product

A leafy and green technology, applied in the direction of preservation of fruits and vegetables, food preservation, heating preservation of fruits/vegetables, etc. Crisp effect boosted effect

Inactive Publication Date: 2013-02-13
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

Many vegetables use sulfite and metal ions for color protection. Although the color protection effect is better, eating these additives is more harmful to the body. Many of these additives are not allowed to be added in some countries, and the export of products will be restricted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: Process for color preservation and preservation of boiled vegetables (storage at room temperature)

[0034] Select fresh green vegetables with tender quality, green color, no aging, no damage, and no pests as raw materials, arrange and grade according to inconsistent length, and clean them with running water. Blanch the rinsed green leafy vegetables in a constant temperature water bath at 95°C for 2 minutes, then quickly cool them in an ice bath, and drain the water. After draining the water, first use 0.5% sodium alginate solution as the evacuation solution, treat it at 60 °C and 71.8 kPa for 20 min, and then use 0.4% calcium chloride, 0.2% potato starch and 0.03% zinc gluconate solution as the evacuation solution. liquid, treated at 60°C and 71.8 kPa for 30 min. Soak the above-mentioned green vegetables in a color-preserving solution consisting of 3% salt, 10% edible glycerin, 0.4% sodium carboxymethylcellulose and 0.3% sucrose ester for 60 min at room tem...

Embodiment 2

[0036] Embodiment 2: Technology of preserving color and freshness of boiled spinach (storage at room temperature)

[0037] Select fresh spinach with tender quality, green color, no aging, no damage, and no pests as raw materials, arrange and grade according to inconsistent length, and clean it with running water. Blanch the rinsed green leafy vegetables in a constant temperature water bath at 95°C for 2 minutes, then quickly cool them in an ice bath, and drain the water. After draining the water, first use 0.5% sodium alginate solution as the evacuation solution, treat it at 60 °C and 71.8 kPa for 20 min, and then use 0.4% calcium chloride, 0.2% potato starch and 0.03% zinc gluconate solution as the evacuation solution. liquid, treated at 60°C and 71.8 kPa for 30 min. Soak the above-mentioned spinach in a color-preserving solution consisting of 3% salt, 10% edible glycerin, 0.4% sodium carboxymethylcellulose and 0.3% sucrose ester for 60 min at room temperature. The treated ...

Embodiment 3

[0039] Embodiment 3: The process of boiled komatsuna (storage at room temperature) color protection and freshness

[0040] Select fresh komatsuna with tender quality, green color, no aging, no damage, and no pests as raw materials, arrange and grade according to inconsistent length, and clean it with running water. Blanch the rinsed green leafy vegetables in a constant temperature water bath at 95°C for 2 minutes, then quickly cool them in an ice bath, and drain the water. After draining the water, first use 0.5% sodium alginate solution as the evacuation solution, treat it at 60 °C and 71.8 kPa for 20 min, and then use 0.4% calcium chloride, 0.2% potato starch and 0.03% zinc gluconate solution as the evacuation solution. liquid, treated at 60°C and 71.8 kPa for 30 min. Soak the komatsuna after the above treatment in a color-preserving solution consisting of 3% salt, 10% edible glycerin, 0.4% sodium carboxymethylcellulose and 0.3% sucrose ester for 60 min at room temperature....

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PUM

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Abstract

The invention discloses a color protection preservation method of a poached green leaf vegetable instant product, belonging to the field of fruit / vegetable food processing. The method mainly comprises the following steps of: performing pretreatment, blanching for enzyme deactivation and vacuum infiltration soaking with a color protection and crisp protection agent (sodium alginate, calcium chloride, potato starch and zinc gluconate) of the green leaf vegetable; and performing secondary color protection preservation soaking by use of the color protection preservation liquid consisting of table salt, edible glycerin, sodium carboxymethylcellulose and sucrose ester. The method reduces the color protection preservation cost, and improves the color of the poached green leaf vegetable product stored in normal-temperature condition. The nano ZnO antibacterial liquid (in which a sodium hexametaphosphate dispersion protector with concentration of 0.015% is added) is subjected to vacuum packing and low-frequency (915MHz) microwave uniform sterilization. The storage temperature is normal temperature. Through the invention, good color and fresh degree of the poached green leaf vegetable instant product are kept in the normal-temperature storage period.

Description

technical field [0001] The invention discloses a color-preserving and fresh-keeping method for ready-to-eat products of boiled green leafy vegetables, which belongs to the field of fruit and vegetable food processing. Background technique [0002] Leafy vegetables are fresh and tender, rich in Vc, carotene, minerals, cellulose and carbohydrates. They are one of the indispensable and important foods in people's lives. The production of vegetables is highly seasonal, and because of their high water content, they are tender and easy to wilt and spoil, so it is difficult to preserve them. Soft-packed ready-to-eat products can better solve freshness and adjust supply problems, improve product quality, promote the development and utilization of green leafy vegetable resources and the economic development of farmers, and have broad market prospects. Its rapid development mainly depends on the following advantages: first, it is small in size, easy to carry and store; The original ...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/015A23B7/154A23B7/157A23B7/01
Inventor 容小红张慜刘倩赵科金李冬文
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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