Cowpea fresh-keeping agent and method for keeping cowpea fresh by same

A fresh-keeping liquid and cowpea technology, which can be used in the preservation, application, food preservation and other directions of fruits and vegetables, and can solve the problems of loss, rot, softening and yellowing, etc.

Active Publication Date: 2014-01-15
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because cowpea is harvested in the high temperature season, it is not easy to store, and the pods will age rapidly, become soft and yellow, lose water and shrink, and rot, resulting in serious loss and it is difficult to meet the needs of the market
Moreover, the large yield of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0018] 1) Remove the impurities from the harvested fresh cowpea, remove the cowpea with insect damage and spots, wash it with clean water, and drain it;

[0019] 2) Prepare a chlorine dioxide solution with a concentration of 150ppm, soak the cowpea in it for 10 minutes, pick up and drain;

[0020] 3) Put cowpea in hot water at 50°C for 3 minutes, cool in pure water, pick up and drain;

[0021] 4) Soak cowpea in the prepared fresh-keeping liquid for 5 minutes, pick up and drain;

[0022] The preservation solution is to add 1.0g of sodium alginate, 2g of citric acid, 2g of ascorbic acid and 0.5g of proanthocyanidin into 1kg of pure water in sequence, add while stirring, and then add the latter after the former reagent is completely dissolved. Reagent until fully dissolved and fully obtained preservative solution;

[0023] 5) Pack cowpea with polyvinyl chloride film and store at 8°C. It can be kept fresh for 22 days.

[0024] Example 2, the same as Example 1, the difference i...

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PUM

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Abstract

The invention relates to a cowpea fresh-keeping agent and a method for keeping cowpea fresh by the cowpea fresh-keeping agent. The fresh-keeping agent is prepared by adding 1.0-1.5 g of sodium alginate, 2-3 g of citric acid, 1-2 g of ascorbic acid and 0.5-1 g of procyanidine in 1 kg of pure water or cool plain boiled water sequentially, and stirring while adding, wherein the later agent is added after the former agent is completely dissolved, until the agents are completely dissolved. The method for keeping cowpea fresh by the cowpea fresh-keeping agent comprises the following steps: removing impurities from the fresh cowpeas, washing and drying the cowpeas, soaking the cowpeas for 10 min with a chlorine dioxide solution with the concentration of 150 ppm, then fishing up the cowpeas and drying, placing the cowpeas into 50 DEG C hot water to be treated for 3-5 min, cooling in pure water, and fishing up the cowpeas and drying, placing in the fresh-keeping agent to soak for 5-10 min, fishing up the cowpeas and drying, packaging the cowpeas by a polyvinyl chloride film, and storing at 8-12 DEG C. The raw materials for the fresh-keeping agent are easy to obtain; the fresh-keeping method is simple and feasible; and the cowpea fresh-kept by the method can be kept fresh for 21-25 days.

Description

technical field [0001] The invention relates to a fresh-keeping liquid for cowpea and a method for keeping fresh-keeping cowpea by using it. Background technique [0002] Cowpea is an important leguminous plant, and it is a staple vegetable that goes on the market in summer and autumn in my country, and is cultivated in most parts of my country. Cowpea has tender green color, thick meat pods, juicy and delicious, rich in protein, fat, vitamins and minerals, etc., and is deeply loved by consumers. Because cowpea is harvested in the high temperature season, it is not easy to store, and the pods will age rapidly, become soft and yellow, lose water and shrink, and rot, resulting in serious loss, which is difficult to meet the needs of the market. And cowpea output is big, and production seasonality is strong, makes the contradiction of off-peak season of market supply more prominent, and production peak season is oversupplied, so need to develop the method for keeping fresh of ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/04
Inventor 陈学玲何建军关健梅新施建斌聂启军邱正明
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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