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Method for cleaning, color protection and fresh keeping of fresh edible Lanzhou lily

A fresh-keeping method, Lily's technology, which is applied in the field of food storage, can solve the problems of large chemical residues, unstable product quality, food safety hazards, etc., and achieve the goal of reducing the content of chemical residues, ensuring stable quality, and simple and convenient operation Effect

Active Publication Date: 2016-04-13
NORTHWEST NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for cleaning, color-protecting and fresh-keeping of fresh Lanzhou lily, so as to solve the problem of unstable product quality, short fresh-keeping period, high transportation cost and chemical agent residue in the existing fresh-food Lanzhou lily preservation method. A large amount, there is a problem of food safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for cleaning, color-protecting and fresh-keeping of fresh Lanzhou lily comprises the following steps:

[0027] Step 1. Select fresh white lily scales with individual hypertrophy and no mechanical damage, and put them into an ultrasonic-bubble-ozone combined fruit and vegetable cleaning equipment for cleaning and sterilization. Control the ultrasonic power of the cleaning equipment to 750W and the bubble strength to 25m 2 / h, ozone generation amount 1.0mg / L, cleaning 1min;

[0028] Step 2. Place the lily scales cleaned and sterilized in step 1 in the sulfur-free color-protecting agent and soak for 0.5h. The mass-volume ratio of the fresh lily slices to the sulfur-free color-protecting agent is 1000:1g / L, and the sulfur-free color-protecting agent The agent is an aqueous solution mixed with sodium chloride, citric acid, ascorbic acid, and tea polyphenols; the formula of the sulfur-free color-protecting agent is: 100mL of purified water contains 0.3g of sodium chl...

Embodiment 2

[0033] A method for cleaning, color-protecting and fresh-keeping of fresh Lanzhou lily comprises the following steps:

[0034] Step 1. Select fresh white lily scales with individual hypertrophy and no mechanical damage, and put them into ultrasonic-bubble-ozone combined fruit and vegetable cleaning equipment for cleaning and sterilization. Control the ultrasonic power of the cleaning equipment to 1250W and the bubble strength to 5m 2 / h, ozone generation 6.0mg / L, cleaning 5min;

[0035] Step 2. Place the lily scales cleaned and sterilized in step 1 in the sulfur-free color protectant and soak for 1 hour. The mass-volume ratio of the fresh lily slices to the sulfur-free color protectant is 1000:1g / L, and the sulfur-free color protectant It is an aqueous solution mixed with sodium chloride, citric acid, ascorbic acid, and tea polyphenols; the formula of the sulfur-free color-protecting agent is: 100mL of purified water contains 1.0g of sodium chloride, 1.2g of citric acid, 0.4g ...

Embodiment 3

[0040] A method for cleaning, color-protecting and fresh-keeping of fresh Lanzhou lily comprises the following steps:

[0041] Step 1. Select fresh white lily scales with individual hypertrophy and no mechanical damage, and put them into an ultrasonic-bubble-ozone combined fruit and vegetable cleaning equipment for cleaning and sterilization. Control the ultrasonic power of the cleaning equipment to 1000W and the bubble strength to 15m 2 / h, ozone generation 4.0mg / L, cleaning 3min;

[0042] Step 2. Place the lily scales cleaned and sterilized in step 1 in the sulfur-free color-protecting agent and soak for 0.8h. The mass-volume ratio of the fresh lily slices to the sulfur-free color-protecting agent is 1000:1g / L, and the sulfur-free color-protecting agent The agent is an aqueous solution mixed with sodium chloride, citric acid, ascorbic acid, and tea polyphenols; the formula of the sulfur-free color-protecting agent is: 100mL of purified water contains 0.8g of sodium chloride,...

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PUM

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Abstract

The invention relates to the technical field of food storage and discloses a method for cleaning, color protection and fresh keeping of fresh edible Lanzhou lily. The method comprises cleaning and sterilizing fresh lily sheets with a white color, a large size and no mechanical injury, immersing the fresh lily sheets in a sulfur-free color protection agent for 0.5-1h according to a mass-volume ratio of 1000: 1g / L, wherein the sulfur-free color protection agent comprises 0.3-1.0g of sodium chloride, 0.2-1.2g of citric acid, 0.4-1.2g of ascorbic acid, 0.002-0.006g of tea polyphenol and 100mL of purified water, taking out the treated fresh lily sheets, carrying out elastic oscillation drainage and overturn air-flow air drying cooling, carrying out UV irradiation sterilization, carrying out vacuum packaging and carrying out storage. The method utilizes the sulfur-free color protection agent to prevent lily browning. The stored fresh edible Lanzhou lily product does not contain sulfur dioxide residues so that food storage safety is improved. The fresh edible Lanzhou lily storage method has excellent color protection effects, a white lily color, a flat surface and a complete taste.

Description

technical field [0001] The invention relates to the technical field of food storage, in particular to a fresh-eating Lanzhou lily cleaning, color-protecting and fresh-keeping method capable of safe storage and long fresh-keeping period. Background technique [0002] Lanzhou lily (Lilium) belongs to Liliaceae (Liliaccae) Lilium (Lilium), is a perennial herb, and is the first batch of precious plant resources promulgated by the Ministry of Health for both medicine and food. Its protein content is 3-5 times higher than that of ordinary vegetables, and its sugar content is 10 times higher. It contains a variety of free amino acids and various trace elements necessary for the human body. Some of its main components have good pharmacological activity, such as lily polysaccharide has antioxidant activity, lilyside and colchicine can inhibit the proliferation of cancer cells, etc. Therefore, Lanzhou lily has broad development prospects as a tonic, food and medicine. Lanzhou lily is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/154A23B7/157A23B7/148
CPCA23B7/015A23B7/148A23B7/154A23B7/157
Inventor 张继郭杰高清雅王风霞黄玉龙徐运飞姚健
Owner NORTHWEST NORMAL UNIVERSITY
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