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Fresh-keeping method for delaying lignification of green asparagus

A fresh-keeping method and green asparagus technology, which are applied in the directions of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems such as the aging of green asparagus meat, and achieve the effects of reducing the synthesis rate of lignin, less loss of nutrients, and convenient operation.

Active Publication Date: 2020-01-07
北京中农探味科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Another object of the present invention is to provide a fresh-keeping method for delaying the lignification of green asparagus, to solve the problem of meat aging in the fresh-keeping process of green asparagus, and the equipment required by the present invention is simple, the processing capacity is large, and the cost is low, and the green asparagus after storage Higher tenderness, better preservation of nutrients

Method used

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  • Fresh-keeping method for delaying lignification of green asparagus
  • Fresh-keeping method for delaying lignification of green asparagus
  • Fresh-keeping method for delaying lignification of green asparagus

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Embodiment 1

[0040] The disclosed method of the present invention, concrete operation steps are as follows:

[0041] (1) Selection and cleaning: Select green asparagus with no loose tips, no deformities, no mechanical damage and no pests, and then use running water to gently wash away the dirt on the surface of the raw materials.

[0042] (2) Pretreatment: Soak the washed green asparagus in 0.1% vitamin C solution for 5 minutes.

[0043] (3) High static pressure treatment: put the green asparagus after the above pretreatment in the high static pressure equipment treatment bin, and process it for 20 minutes under the conditions of 90Mpa and 25°C.

[0044] (4) Stage-wise cooling: place the treated asparagus in a refrigerator at room temperature, and lower the temperature of the refrigerator by 5° C. every 6 hours until the temperature of the green asparagus drops to 4° C.

[0045] (5) Storage: store the above-mentioned cooled asparagus at 4° C. and a relative humidity of 80%.

Embodiment 2

[0069] The disclosed method of the present invention, concrete operation steps are as follows:

[0070] (1) Selection and cleaning: Select green asparagus with no loose tips, no deformities, no mechanical damage and no pests, and then use running water to gently wash away the dirt on the surface of the raw materials.

[0071] (2) Pretreatment: Soak the washed green asparagus in a 0.2% plant acid solution for 7 minutes.

[0072] (3) High static pressure treatment: put the green asparagus after the above pretreatment in the high static pressure equipment treatment bin, and process it for 10 minutes under the conditions of 120Mpa and 25°C.

[0073] (4) Stage-wise cooling: place the treated asparagus in a refrigerator at room temperature, and reduce the temperature of the refrigerator by 5°C every 6 hours until the temperature of the green asparagus drops to 2°C.

[0074] (5) Storage: store the above-mentioned cooled asparagus at 2° C. and a relative humidity of 75%.

Embodiment 3

[0099] The disclosed method of the present invention, concrete operation steps are as follows:

[0100] (1) Selection and cleaning: Select green asparagus with no loose tips, no deformities, no mechanical damage and no pests, and then use running water to gently wash away the dirt on the surface of the raw materials.

[0101] (2) Pretreatment: Soak the washed green asparagus in a 6-benzylaminopurine solution with a concentration of 15 mg / L for 10 minutes.

[0102] (3) High static pressure treatment: put the above-mentioned pretreated green asparagus in a high static pressure equipment treatment bin, and process it for 1 min under the conditions of 150Mpa and 25°C.

[0103] (4) Stage-wise cooling: place the treated asparagus in a refrigerator at room temperature, and lower the temperature of the refrigerator by 5°C every 6 hours until the temperature of the green asparagus drops to 7°C.

[0104] (5) Storage: Store the above-mentioned cooled asparagus at 2° C. and a relative hu...

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Abstract

The invention discloses a preservation method for delaying lignification of green asparagus. The preservation method comprises the steps that the fresh green asparagus is collected; the green asparagus is soaked in a vitamin C solution or 6-benayl aminopurine solution or citric acid solution or vegetable acid solution for 5-10 min; the green asparagus is put in a high hydrostatic pressure processing unit to be processed for 1-20 min under the pressure of 90-150 Mpa and the temperature of 20-35 DEG C; the green asparagus is cooled at the cooling rate of 5 DEG C per 6 hours till the temperature of the green asparagus is reduced to 2-7 DEG C; the green asparagus is stored at the temperature of 2-7 DEG C and the relative humidity of 75%-90%. Through the preservation method, the problem that pulp of the green asparagus ages in the preservation process is solved; moreover, equipment required for the method is simple, the processing quantity is large, cost is low, the tenderness of the stored green asparagus is high, and nutritional ingredients are well stored.

Description

technical field [0001] The invention relates to a fresh-keeping method for delaying the lignification of green asparagus. Background technique [0002] Green asparagus (Asparagus officinalis L.) is a perennial herbaceous plant of the genus Asparagus in the family Liliaceae, usually with tender stems as edible organs. The tender stems of green asparagus are rich in protein, fat, minerals, vitamins and a variety of active ingredients. It is considered to be one of the most nutritionally balanced plants in the world for both medicine and food. All diseases have curative effect. Long-term consumption can help digestion, increase appetite, improve body immunity, and have good anti-cancer effects. The planting area and output of green asparagus in China have also shown geometric growth. According to the statistics of the International Food and Agriculture Organization (FAO), the output of green asparagus in my country reached 7.35 million tons in 2012, ranking first in the world ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00
CPCA23B7/00
Inventor 易建勇毕金峰周林燕冯海红刘璇陈芹芹周沫吴昕烨
Owner 北京中农探味科技有限公司
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