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Preservation method for freshly-cut root vegetables

The technology of a root vegetable and fresh-keeping method is applied in the fresh-keeping field of fresh-cut root vegetable, which can solve problems such as being unusable, and achieve the effect of delaying aging and reducing respiratory intensity

Inactive Publication Date: 2015-04-29
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These studies have not been able to form practical technology, and taro, as a high-grade agricultural product, must ensure its characteristics as organic food and safe food, and sulfides (such as sulfites, etc. Avoid using), but according to the characteristics of postharvest physiological changes, physiological and decay regulation should be implemented to achieve fresh-keeping effect and prolong its shelf life

Method used

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  • Preservation method for freshly-cut root vegetables
  • Preservation method for freshly-cut root vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: fresh-cut and fresh-keeping taro

[0027] Taroes were purchased from a specialty street market in Lechang, Shaoguan, Guangdong Province, with a single weight of 2.5-4.5 kg; plastic lunch boxes, cling film and fresh-keeping bags were purchased from supermarkets; disposable paper bowls were packaged by Shaoneng Group Guangdong Oasis paper molded products Limited offer.

[0028] Preparation of dihydromyricetin: add water to the young leaves, or shoots, or the mixture of young leaves and shoots of Snakesia dentata or Snake grapes in a weight ratio of 1:10, heat to boiling, and keep warm for extraction After 60 minutes, filter or centrifuge while it is hot, and collect the extract; add water again at a weight ratio of 1:5, heat to boiling, and extract with heat for 20 minutes, filter or centrifuge while it is hot, and collect the extract; concentrate the extract to 20% of the original volume, add edible alcohol until the ethanol concentration is 60%, heat to boil...

Embodiment 2

[0037] Embodiment 2: Peeled horseshoe and fresh-keeping

[0038] Horseshoes are purchased from a specialty street market in Lechang, Shaoguan, Guangdong Province. Plastic lunch boxes, plastic wrap and fresh-keeping bags are purchased from supermarkets.

[0039] Prepare dihydromyricetin solution: dihydromyricetin is added with water to form an aqueous solution with a mass concentration of 0.1%.

[0040] Raw material pretreatment: select intact Lechang horseshoes, wash them with water, and manually peel them with a knife.

[0041] Fresh-keeping treatment: Soak the peeled horseshoes in the fresh-keeping solution for 2 minutes, pick up and drain, then pack the horseshoes in plastic boxes, 500-1000 grams per box, and seal them with PE plastic wrap or fresh-keeping bags. Store at 1-4°C.

[0042] Control group: take the peeled horseshoe that has not been treated with dihydromyricetin as the control group, and store it at 1-4°C after aliquoting.

[0043] Test method: During storag...

Embodiment 3

[0047] Embodiment 3: Preservation of peeled taro

[0048] The taro taro was purchased from farmers’ markets in Guangzhou; plastic lunch boxes, plastic wrap and fresh-keeping bags were purchased from supermarkets.

[0049] Dihydromyricetin solution: dihydromyricetin is added with water to form an aqueous solution with a mass concentration of 0.05%.

[0050] Select intact yams, wash them with water, and peel them manually with a knife; soak the peeled yams in dihydromyricetin solution for 0.5 minutes and pick them up, and let the water on the surface of the peeled yams dry until there is no obvious water drop , packed in plastic boxes, 500-800 g / box, and sealed with PE plastic wrap or plastic bags; those not treated with dihydromyricetin were used as the control group. Store at 4-8°C.

[0051] The results showed that after 21 days of preservation, the fresh-keeping taro was intact and basically free from browning, while the unfresh-keeping taro had partly browned after 7 days,...

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Abstract

The invention discloses a preservation method for freshly-cut root vegetables. The preservation method comprises the following steps: cleaning the root vegetables with clean water, shelling and cutting the shelled vegetables into pieces or blocks; fully mixing 0.01-0.5 part by weight of dihydromyricetin and 99.5-99.99 parts by weight of water evenly to prepare a preservation liquid; soaking the freshly-cut pieces or blocks into the preservation liquid for 0.1-5 minutes, fishing out and draining off; or spraying the preservation liquid on the surfaces of the cut blocks, and draining off until the surfaces are soaked; and sub-packaging and sealing and preserving at minus 2 DEG C to 8 DEG C. According to the preservation method, the freshness time and the shelf life of the root vegetables and tuber vegetables such as freshly-cut henry steudnera tuber, water chestnuts and Chinese yam can be effectively prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping method for fresh-cut rhizome vegetables. Background technique [0002] Sweet taro (Eolocasia esculenta) belongs to the genus Taro of Araceae. It is a perennial monocot perennial herb and one of the important tuber crops in the tropical Asia-Pacific region. Taro is widely cultivated in the south, southwest and southeast of my country. Due to the cultivation method and regional climate, local specialties have been formed in different regions, such as Lipu taro in Guilin, Guangxi, Zhangxi taro in Shaoguan, Guangdong, and betel nut in southern Hunan. taro. Taroes cultivated at high density are mostly about 0.75-2.0 kg, those cultivated at low density are mostly about 2.0-5.0 kg, and the large ones are more than 6 kg. [0003] At present, in the sales of fresh taro products, generally speaking, the larger the individual taro, the higher the price; on the other...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 张晓元张猛猛童晶晶吴晖赖富饶
Owner SOUTH CHINA UNIV OF TECH
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