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Modified atmosphere preservation method of spinach

A technology of controlled atmosphere preservation and spinach, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., which can solve the problems of increasing spinach mildew, taste decline, and shrinkage of fresh-keeping objects, so as to control bacterial reproduction, inhibit metabolism, and prolong The effect of shelf life

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 disadvantage of adopting the above-mentioned first fresh-keeping technology, that is, low-temperature preservation, is that 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, low-temperature and high-humidity preservation, is that this method can ensure that spinach loses water slowly to a certain extent, but it also increases the risk of spinach becoming moldy due to excessive indoor humidity. the harm of
[0009] The main disadvantages of adopting the above-mentioned third fresh-keeping technology, that is, filling inert gas, are: a. It is not easy to ensure a uniform concentration of inert gas in the room; decline; 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 spinach

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Embodiment 1

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

[0032] 1) Picking and sorting the spinach that needs to be kept fresh;

[0033] 2) Pre-cooling the picked and sorted spinach;

[0034] 3) Sterilize the pre-cooled spinach;

[0035] 4) Put the sterilized spinach 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-packed spinach in the refrigerator for refrigeration.

[0037] In the above steps:

[0038] The spinach is picked at eight degrees of maturity.

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

[0040] During the pre-cooling operation, the temperature of the ...

Embodiment 2

[0045] Embodiment two: a kind of modified atmosphere preservation method of spinach,

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

[0047] 1. Picking: When picking, choose spinach that is about 80% ripe.

[0048] 2. Sorting: Screening and removal of spinach that has 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 spinach meets the requirements; the temperature of pre-cooling and packaging, Humidity should be maintained 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 packaged in modified atmosphere packaging. The ra...

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PUM

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Abstract

The invention discloses a modified atmosphere preservation method of spinach. The modified atmosphere preservation method comprises the following steps: (1) the spinach to be preserved is picked and selected; (2) the picked and selected spinach is precooled; (3) the precooled spinach is sterilized; (4) the sterilized spinach is put in a packaging container and the 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; (5) after modified atmosphere packaging, the spinach is refrigerated in a cold storage. According to the preservation method disclosed by the invention can, in-vivo breath of the spinach can be restrained, body water of the spinach can be kept and the shelf life of the spinach is prolonged.

Description

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

Claims

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Application Information

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