Modified atmosphere preservation method of baby cabbage

A technology for air-conditioning fresh-keeping and baby vegetables, which is applied in the preservation of fruits and vegetables, food preservation, and fruit/vegetable preservation by freezing/refrigeration, etc., can solve the problems of large amount of inert gas, decreased taste, shrinking of fresh-keeping objects, etc., and achieves control of bacteria. The effect of reproduction, inhibition of metabolism, and prolongation of fresh-keeping period

Inactive Publication Date: 2013-04-03
SUZHOU YAHE PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The main disadvantages of adopting the above-mentioned first fresh-keeping technology, that is, the low-temperature fresh-keeping method, are: after a certain period of storage, the fresh-keeping objects will shrink and shrivel due to loss of moisture, and the taste will be greatly reduced.
[0008] The main disadvantage of adopting the above-mentioned second fresh-keeping technology, that is, the low-temperature and high-humidity fresh-keeping method, is that although this method can ensure that baby vegetables lose water slowly to a certain extent, it increases the risk of baby vegetables being damaged due to excessive indoor humidity. The danger of mildew
[0009] The main disadvantages of adopting the above-mentioned third fresh-keeping technology, that is, filling the fresh-keeping method with inert gas, are: a. It is not easy to ensure that the indoor inert gas concentration is balanced and consistent; b. The gas is seriously lost due to staff entering and leaving the room or gas exchange. The fresh-keeping effect decreases; c. After the room is filled with inert gas, the room lacks oxygen, and the inert gas itself will cause personal injury, so that the personal safety of the staff cannot be guaranteed, and it is difficult for personnel to enter and exit
At the same time, the amount of inert gas is relatively large, which increases the cost of preservation

Method used

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  • Modified atmosphere preservation method of baby cabbage

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Experimental program
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Effect test

Embodiment 1

[0031] Such as figure 1 Shown, a kind of modified atmosphere fresh-keeping method of Chinese baby cabbage, described modified atmosphere fresh-keeping method comprises the steps:

[0032] 1) Picking and sorting baby vegetables that need to be kept fresh;

[0033] 2) Pre-cooling the baby vegetables after picking and sorting;

[0034] 3) Sterilize the pre-cooled baby food;

[0035] 4) Put the sterilized baby food in the packaging container, and pass a mixed gas of oxygen, carbon dioxide and nitrogen into the packaging container, so that the concentration of nitrogen in the packaging container is 85-95%, and the concentration of oxygen is 1 -8%, the concentration of carbon dioxide is 1-6%;

[0036] 5) Put the modified-atmosphere packaged baby food in the cold storage to refrigerate.

[0037] In the above steps:

[0038] The baby cabbage is picked at eight maturity levels.

[0039] The sorting refers to the removal of spoiled or damaged baby vegetables.

[0040] During the ...

Embodiment 2

[0045] Embodiment two: a kind of modified atmosphere fresh-keeping method of Chinese baby cabbage,

[0046] Such as figure 1 shown, including the following steps:

[0047] 1. Picking: When picking, choose baby vegetables that are about 80% ripe.

[0048] 2. Sorting: Screening and removal of baby vegetables that have been damaged or corrupted to prevent mutual influence.

[0049] 3. Pre-cooling: Pre-cooling in time after picking, the temperature of the pre-cooling room is 0-4°C, and the pre-cooling time is more than 24 hours. While preventing cold damage, ensure that the center temperature of baby vegetables meets the requirements; the temperature of pre-cooling and packaging , The humidity should be kept consistent to prevent condensation.

[0050] 4. Sterilization: The pre-cooler is equipped with an air sterilization system, and a certain concentration of ozone is used for sterilization.

[0051] 5. Modified atmosphere packaging: Pre-cooled and sterilized strawberries are...

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Abstract

The invention discloses a modified atmosphere preservation method of baby cabbage. The modified atmosphere preservation method comprises the following steps: (1) the baby cabbage to be preserved is picked and selected; (2) the picked and selected baby cabbage is precooled; (3) the precooled baby cabbage is sterilized; (4) the sterilized baby cabbage is put in a packaging container and mixed gas of oxygen, carbon dioxide and nitrogen is introduced into the packaging container until the concentration of nitrogen, oxygen and carbon dioxide is 85-95%, 1-8% and 1-6% respectively; and (5) after modified atmosphere packaging, the baby cabbage is refrigerated in a refrigeration house. According to the preservation method disclosed by the invention, in-vivo breath of the baby cabbage can be restrained, in-vivo water of the baby cabbage is kept and the shelf life of the baby cabbage is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and relates to a method for maintaining freshness of baby vegetables through controlled atmosphere. Background technique [0002] Baby vegetables are easily infected by harmful microorganisms such as bacteria and molds after harvesting, resulting in rot and deterioration during postharvest storage and transportation. Therefore, effectively inhibiting the infection and reproduction of pathogenic microorganisms on the surface of baby cabbage and in the storage environment is an important technical means to maintain the fresh quality of baby cabbage and prolong the storage period. [0003] In the prior art, the fresh-keeping techniques for baby vegetables are roughly divided into three methods: [0004] 1. Adopt low-temperature fresh-keeping technology, which is to store baby vegetables at a certain temperature (0~5°C) to keep baby vegetables fresh. [0005] 2. Low-temperature and high-h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/148A23B7/04
Inventor 吴亚东
Owner SUZHOU YAHE PRESERVATION TECH
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