A kind of fungicide used for clean vegetables and method for treating clean vegetables

A bactericide and vegetable cleaning technology, which is applied in food processing, application, food drying, etc., can solve the problems of reducing edible value and economic value, susceptibility to microorganisms, and outflow of nutrients, etc., to achieve excellent sensory quality, high safety, and prolonged The effect of shelf life

Inactive Publication Date: 2016-01-13
GUANGZHOU HARMONY FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, since the processing of clean vegetables destroys plant tissue, leading to the outflow of nutrients, it is easy to infect microorganisms, cause spoilage, and reduce its edible value and economic value, so it is imperative to disinfect and sterilize clean vegetables
Chlorine-containing disinfectants are currently the most widely used in cleaning vegetables, but they often produce harmful substances (such as chloroform, halogen acid, etc.), which may induce cancer in the human body

Method used

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  • A kind of fungicide used for clean vegetables and method for treating clean vegetables
  • A kind of fungicide used for clean vegetables and method for treating clean vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) In an aqueous solution of 5 g / L citric acid and 10 g / L sodium chloride, continuously feed ozone gas until the concentration reaches 2 mg / L, and then maintain the ozone concentration at 2 mg / L to prepare a sterilizing solution.

[0023] (2) Take some fresh lettuce, remove the impurities on the lettuce, damage, discoloration and other poor quality parts, remove the outermost 2-3 leaves of the lettuce and the core and stamen inside, pick off each leaf, and use a sharp knife Cut into 1×3cm strips, rinse well with water and drain.

[0024] (3) Soak the cut lettuce in the sterilizing solution for 2 minutes.

[0025] (4) Take out the lettuce, dehydrate it in a 1000r / min centrifuge for 1 minute, and then use a fan to dry the lettuce with cold air.

[0026] (5) Pack in sealed bags and store at 4°C.

[0027] The method of using this patent to treat samples is treatment sample 1, the sample treated with clear water is the control sample, and the sample treated by soaking in ...

Embodiment 2

[0033] (1) In the aqueous solution of citric acid 10g / L and sodium chloride 20g / L, continue to pass ozone gas, after the concentration reaches 1.5mg / L, maintain the ozone concentration at 1.5mg / L to prepare a sterilizing solution.

[0034] (2) Take some fresh carrots, remove impurities, damage, discoloration and other poor quality parts on the carrots, remove both ends of the carrots, cut into 5mm thick discs with a sharp knife, rinse with clean water, and drain.

[0035] (3) Soak the sliced ​​carrots in the above-mentioned sterilizing solution for 6 minutes.

[0036] (4) Take out the carrots and dehydrate them in a 1500r / min centrifuge for 2 minutes.

[0037] (5) Pack in sealed bags and store at 4°C.

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PUM

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Abstract

The invention discloses a germicide for minimally processed vegetables, and a method for treating minimally processed vegetables. The germicide comprises ozone, citric acid, sodium chloride and the balance of water, wherein the concentrations of the ozone, citric acid and the sodium chloride are respectively 0.5-2mg / L, 1-10mg / L and 10-50g / L. The method for treating minimally processed vegetables comprises the following steps: soaking the cleaned and segmented vegetables in a germicide in the claim 1 or 2 for 2-10 minutes, taking out the vegetables and performing dehydration treatment on the surfaces of the vegetables, filling in a packaging bag and sealing, thus obtaining the minimally processed vegetables. The germicide is safe and reliable, and incapable of generating substances harmful to a human body.

Description

technical field [0001] The invention relates to a fungicide for clean vegetables and a method for treating clean vegetables with the fungicide. Background technique [0002] In recent years, the market demand for clean vegetables has been increasing year by year. The so-called clean vegetables refer to fresh vegetables that have been selected, trimmed (peeled, roots, etc.), cleaned, cut and packaged. And other advantages, to meet the requirements of consumers for convenience, clean, safe, healthy vegetable food. [0003] However, since the processing of clean vegetables destroys plant tissue, leading to the outflow of nutrients, it is easy to infect microorganisms, cause spoilage, and reduce its edible value and economic value. Therefore, it is imperative to disinfect and sterilize clean vegetables. Chlorine-containing disinfectants are currently the most widely used in cleaning vegetables, but they often produce harmful substances (such as chloroform, halogen acid, etc.),...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23N12/06
CPCA23L5/27A23L5/57A23V2002/00A23V2300/10
Inventor 黄溪河徐焕华李煌
Owner GUANGZHOU HARMONY FOOD SCI & TECH
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