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Fresh-keeping method of leaf vegetable

A fresh-keeping method and vegetable technology, applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of high production cost, unfavorable competition, and loss of nutritional components of leafy vegetables, so as to reduce storage costs and have a good crispness protection effect Effect

Inactive Publication Date: 2014-03-26
张释文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many common ways to keep leafy vegetables fresh, such as cold storage, radiation preservation, chemical agent treatment, microwave preservation and electronic technology preservation methods, etc. Among them, cold storage and modified atmosphere preservation have higher requirements on equipment conditions and relatively large investment in equipment. The production cost is high, which is not conducive to competition; chemical drug treatment will cause chemical drug residues, which is not good for human health; the operation process of radiation fresh-keeping is complicated and difficult to master; microwave fresh-keeping and electronic technology fresh-keeping methods, vegetables under the action of high temperature, are easy to cause Leafy vegetables lose a lot of nutrients, the leaves of vegetables soften, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select fresh spinach, wash the dirt and other dirt adhering to the surface with clean water, and drain; soak the clean spinach in 0.1% sodium alginate solution for 20 minutes, take it out, and then place it in 0.01mol / L chloride solution Soak in the calcium solution for 20 minutes, take it out, put it into a biaxially oriented polypropylene (BOPP) composite film bag, evacuate until the vacuum degree is -0.005MPa, and finally put it into an ultra-high pressure container, and keep it at 5°C and 200MPa for 10 Minutes and it's ready. The preservation time of the spinach processed by the method is as long as 6 months.

Embodiment 2

[0023] Select fresh purslane, wash off the dirt and other dirt adhering to the surface with water, and drain; soak the clean purslane in 0.5% sodium alginate solution for 40 minutes, take it out, and put it in 2mol / L Soak in the calcium lactate solution for 40 minutes, take it out, put it into a retort-resistant compound bag, vacuumize it to a vacuum degree of -0.01MPa, and finally put it in an ultra-high pressure container, keep it at 10°C and 600MPa for 100 minutes, and you get it. The preservation time of the spinach processed by the method is as long as 7 months.

Embodiment 3

[0025] Select vegetable sprouts, wash off dirt and other dirt adhering to the surface with water, and drain; soak clean vegetable sprouts in 0.3% sodium alginate solution for 30 minutes, take them out, and then place them in 0.5mol / L Soak in calcium hydrogen phosphate solution for 30 minutes, take it out, put it in a retort-resistant composite bag, vacuumize to -0.009MPa, and finally put it in an ultra-high pressure container, keep it at 8°C and 400MPa for 70 minutes, and it is ready. The preservation time of the spinach processed by the method is as long as 10 months.

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Abstract

The invention provides a fresh-keeping method of leaf vegetable. The method comprises the following steps: processing the leaf vegetable by crispness-keeping; packaging the leaf vegetable subjected to crispness-keeping in vacuum; and then processing under ultrahigh pressure, wherein the crispness-keeping is that soaking the leaf vegetable in a calcium salt solution for 20 to 40 minutes, then taking out, and finally soaking in a sodium alginate solution for 20 to 40 minutes. By adopting the fresh-keeping method, the leaf vegetable can be kept in bright color, high crispness and relative low loss of nutritional ingredients, and the freshness lifetime reaches 6 to 10 months.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and mainly relates to a fresh-keeping method of leafy vegetables. Background technique [0002] With the development of society and the improvement of living standards, the sales of leafy vegetables tend to be supermarket-oriented. The integrated model of harvesting, transportation, storage and sales of leafy vegetables has gradually formed and is becoming more and more perfect. People are more willing to buy leafy vegetables in supermarkets. vegetable. The new model puts forward higher requirements for the long-term preservation of leafy vegetables. After harvesting, fresh leafy vegetables still have strong vitality. Due to their own metabolism and the action of microorganisms, they will quickly lose water, wilt, change taste, and even rot, which will affect freshness and shelf life, making their sales range and Commodity periods are subject to greater restrictio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/157A23B7/154
Inventor 张释文
Owner 张释文
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