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Technology for processing and refreshing Chinese wolfberry sprout clean vegetables

A technology of wolfberry sprouts and wolfberry sprouts, which is applied in the fields of fruit and vegetable preservation, food preservation, and preservation of fruits/vegetables through freezing/refrigerating, which can solve problems such as short shelf life, low market awareness, poor nutritional content and taste, etc. , to achieve the effect of prolonging the fresh-keeping period, maintaining quality and nutritional value, and inhibiting quality deterioration

Inactive Publication Date: 2014-08-06
森淼科技集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lycium barbarum buds can be served cold, stir-fried, or added to soup. They can be eaten in a variety of ways. They are a new type of health-care food. However, their tissues are delicate, and they are easy to rot and deteriorate after picking. However, its nutritional content and taste are not as good as fresh wolfberry buds, and the market awareness is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Pick the wolfberry shoots that meet the picking standards in time, pick the wolfberry shoots with a length of 5-7cm, remove the old, diseased leaf buds and other impurities of the wolfberry; rinse the surface of the wolfberry sprouts with tap water, and immerse them in 0.4mg / After sterilizing with L ozone solution for 2 minutes, use pure water for bubbling cleaning (using a bubbling cleaning agent machine) once, and then spray and clean it with third-grade water conforming to GB / T6682-2008; Use a 1000r / min centrifugal dehydrator to carry out surface dehydration treatment for 60s, and then use a fluid cold air dryer with a mesh bag speed of 5m / min (ie, a mesh belt dryer) to dry the surface water, and dry the wolfberry buds on the surface. Put it in a cold storage at a temperature of 3°C±0.5°C and pre-cool for 8 hours. Put the pre-cooled wolfberry sprouts into a physical activity fresh-keeping bag at 10-15°C, and seal them after pre-cooling in a cold storage at 2±0.5°C fo...

Embodiment 2

[0030] Pick the young shoots of wolfberry that meet the picking standards in time, and the picking length is 5-7cm, remove the old, diseased leaf buds and other impurities of wolfberry; wash the surface sediment of wolfberry sprouts with tap water, and immerse them in 0.8mg / L ozone solution to sterilize After 1 minute, use pure water for bubbling cleaning and then spray cleaning; dehydrate the cleaned wolfberry buds with a centrifugal dehydrator at a speed of 1200r / min for 45s, and then use a mesh bag with a flow rate of 5m / min to cool the air Dry the surface water with a blow dryer, put the surface dried wolfberry sprouts into a plate and put them in a cold storage with a temperature of 5°C±0.5°C to pre-cool for 10 hours, and put the pre-cooled wolfberry sprouts in an environment of 10-15°C For physical active fresh-keeping bags, pre-cool in a cold storage at 2±0.5°C for 8 hours, seal the mouth of the bag, and store them in a fresh-keeping refrigerator with a temperature of 2±...

Embodiment 3

[0032] Pick the wolfberry shoots that meet the picking standards in time, and the picking length is 5-7cm, remove the old, diseased leaf buds and other impurities of the wolfberry; rinse the surface of the wolfberry sprouts with tap water, and immerse them in 0.6mg / L ozone solution to sterilize After 45 minutes, use pure water for bubbling cleaning and then spray cleaning; dehydrate the cleaned wolfberry buds with a centrifugal dehydrator at a speed of 1100r / min for 45s, and then use a mesh bag with a speed of 5m / min to cool the fluid state Dry the surface water with a blow dryer, put the surface dried wolfberry sprouts into a plate and put them in a cold storage with a temperature of 4°C±0.5°C for pre-cooling for 8 hours, and put the pre-cooled wolfberry sprouts in an environment of 10-15°C Physically active fresh-keeping bags, after pre-cooling in a cold storage at 2±0.5°C for 6 hours, seal the mouth of the bag, and store them in a fresh-keeping freezer with a temperature of ...

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PUM

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Abstract

The invention relates to a technology for processing and refreshing Chinese wolfberry sprout clean vegetables. The process is characterized by comprising the following steps: (1) picking tender Chinese wolfberry sprouts with the length of 5-7cm, and obtaining Chinese wolfberry sprout vegetables; (2) removing old leaf sprouts, ill leaf sprouts and impurities in the Chinese wolfberry sprout vegetables; (3) washing the surfaces of the Chinese wolfberry sprout vegetables by using water, soaking in an ozone solution for sterilizing, bubbling and cleaning by using purified water, and spraying and cleaning by using clean water; (4) performing surface dehydration treatment on the obtained Chinese wolfberry sprout vegetables by using a centrifugal dehydrator, and blowing the water on the surface; (5) putting the obtained Chinese wolfberry sprout vegetables on the plate, and precooling in a refrigerator; (6) filling the precooled Chinese wolfberry sprout vegetables in preservative bags; (7) sealing the bag openings after precooling; and (8) refreshing and storing in a low temperature warehouse. The invention provides a technology for processing and refreshing Chinese wolfberry sprout clean vegetables, ova, microbes and the like on the surfaces of the Chinese wolfberry sprout vegetables can be effectively removed, and quality deterioration of the Chinese wolfberry sprouts can be inhibited.

Description

technical field [0001] The invention relates to a processing and fresh-keeping process of wolfberry sprouts and clean vegetables. Background technique [0002] Clean vegetable processing refers to a vegetable processing method that corrects, cleans, grades, and packs vegetables (some vegetables require peeling, heart removal, and cutting) so that the edible rate is close to 100%, and basically meets the hygienic standards that can be cooked directly. . Since the clean vegetables do not need to be cleaned, peeled and cut before eating, the processing time is greatly saved, and the cost of garbage disposal and product transportation is also reduced. Therefore, clean vegetables can not only meet the consumption needs of ordinary residents, but also can be widely used in catering, food processing and other enterprises, and the market potential is huge. [0003] Lycium barbarum sprouts are also known as wolfberry head, wolfberry sprouts, and beet heads, that is, the young shoot...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/152
Inventor 王梦泽赵小锋沈效东刘思洋王娅丽俞树伟
Owner 森淼科技集团股份有限公司
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