Physical sterilization, disinfection and preservation method by utilizing two-way three-layer butterfly-type five-section composite preserved fresh-cut lily

Abstract

The invention discloses a physical sterilization, disinfection and preservation method by utilizing two-way three-layer butterfly-type five-section composite preserved fresh-cut lily. The temperature is manually and automatically controlled, the inert gases are pressurized, and the lily raw materials are subjected to dormance treatment, so that the mildew rate of the fresh lily raw materials is reduced, the inherent scented, crispy, smooth, delicious, original ecological and pure natural characteristics and white color of the fresh lily are maintained, and the treatment cost is reduced. Moreover, the fresh-cut lily treated by the method has the characteristics that the nutritional ingredients are not lost, the original appearance is kept, the inherent scented, crispy, smooth, delicious and raw white like jades characteristics of the lily are maintained, and the storage period is prolonged, and compared with an untreated control sample, the method has the advantage that the preservation and storage period can be prolonged by over 5 times.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a physical sterilization, disinfection and fresh-keeping method for fresh-keeping cut lilies. Background technique [0002] Lily has been cultivated in Lanzhou for at least 400 years, and it is recorded in the "Lintao Mansion Chronicle" in the 33rd year of Wanli in Ming Dynasty (1605). Lily is the first registered trademark of the place of origin in Gansu Province, a brand industry in Lanzhou, one of the pillar industries of the rural economy, and the only edible lily unique to China. In February 2004, the "Baihe" certification trademark was identified as a famous trademark of the country's origin, and at the same time, Baihe became a product protected by the National Geographical Indication. In Qilihe District alone, the per capita income of farmers from lilies accounts for more than 60%. For this reason, Lanzhou attaches great importance to the industrialization of lily, wi...

AI Technical Summary

Problems solved by technology

However, fresh-cut lily will have the following adverse effects due to oxidation and dermal damage caused by cutting during processing: (1) After fresh-cutting, due to the activation of enzymes related to cell damage, respiration and various metabolic reactions (such as: enzymatic browning of the cut surface) intensifies, accelerates aging, and the quality of fresh cuts declines rapidly; (2) Microorganisms are easy to multiply at the cuts, which accelerates the deterioration of fresh cut fruits and vegetables; (3) Cutting causes cell rupture, and the juice is easy to lose, The water between the internal cells is easy to evaporate, and it is easy to lose the characteristics of fresh products in a short shelf life, which greatly reduces the commodity value of fresh-cut fruits and vegetables; (4) Cutting leads to a decrease in the nutritional value of the lily itself, and accelerates the growth of mold. Loss causes partial area of ​​contact surface to rot, which affects the value of the goods during the storage period