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A kind of storage and fresh-keeping method of fresh-cut lettuce

A technology for storage and preservation of lettuce, which is applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc. It can solve the problems of restricting the development of the fresh-cut industry, single fresh-cut varieties, and backward storage and preservation methods. The effect of extending the storage period, reducing the degree of russet and maintaining the original texture

Active Publication Date: 2019-08-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the backwardness of storage and preservation methods, the problem of single fresh-cut varieties has limited the development of my country's fresh-cut industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention provides a fresh-keeping method for fresh-cut lettuce, which is characterized in that the steps include:

[0022] 1) Raw material handling

[0023] Pick fresh lettuce, discard damaged leaves, rinse lettuce, cut lettuce into flakes;

[0024] 2) Preservative liquid dipping

[0025] Immerse the lettuce treated in step 1 in the experimental compound fresh-keeping solution for 3 minutes. The ratio of the experimental compound fresh-keeping solution is: glucose oxidase: 0.03% w / v, ascorbic acid: 0.03% w / v, calcium chloride: 0.04 %w / v, cysteine: 0.05%w / v;

[0026] 3) Packaging

[0027] Take out the lettuce processed in step 2, put it in a fresh-keeping bag after drying at room temperature;

[0028] 4) Refrigeration

[0029] Put the lettuce processed in step 3 in an environment with a temperature of 0°C and a relative humidity of 75% for refrigeration.

[0030] The glucose oxidase, ascorbic acid and calcium chloride are food grade.

[0031] Put the lettuce ...

Embodiment 2

[0039] The invention provides a fresh-keeping method for fresh-cut lettuce, which is characterized in that the steps include:

[0040] 1) Raw material processing

[0041] Pick fresh lettuce, discard damaged leaves, rinse lettuce, cut lettuce into flakes;

[0042] 2) Preservative liquid dipping

[0043] Soak the lettuce treated in step 1 in the experimental compound fresh-keeping solution for 6 minutes, the ratio of the experimental compound fresh-keeping solution is: glucose oxidase: 0.08% w / v, ascorbic acid: 0.08% w / v, calcium chloride: 0.01 %w / v, cysteine: 0.1%w / v;

[0044] 3) Packaging

[0045] Take out the lettuce processed in step 2, put it in a fresh-keeping bag after drying at room temperature;

[0046] 4) Refrigeration

[0047] The lettuce processed in step 3 is placed in an environment with a temperature of 2.5° C. and a relative humidity of 85% for refrigeration.

[0048] The glucose oxidase, ascorbic acid and calcium chloride are food grade.

[0049] Put the ...

Embodiment 3

[0057] The invention provides a fresh-keeping method for fresh-cut lettuce, which is characterized in that the steps include:

[0058] 1) Raw material processing

[0059] Pick fresh lettuce, discard damaged leaves, rinse lettuce, cut lettuce into flakes;

[0060] 2) Preservative liquid dipping

[0061] Immerse the lettuce treated in step 1 in the experimental compound preservative solution for 9 minutes. The ratio of the experimental compound preservative solution is: glucose oxidase: 0.01% w / v, ascorbic acid: 0.12% w / v, calcium chloride: 0.05 %w / v, cysteine: 0.03%w / v;

[0062] 3) Packaging

[0063] Take out the lettuce processed in step 2, put it in a fresh-keeping bag after drying at room temperature;

[0064] 4) Refrigeration

[0065] The lettuce processed in step 3 is placed in an environment with a temperature of 4°C and a relative humidity of 70% for refrigeration.

[0066] The glucose oxidase, ascorbic acid and calcium chloride are food grade.

[0067] Put the le...

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PUM

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Abstract

The invention discloses a storing and fresh keeping method of fresh cut lettuces. The storing and fresh keeping method comprises the following steps of processing raw materials: impregnating processed lettuces in test compound fresh-keeping liquid for 3-9 minutes, wherein the test compound fresh-keeping liquid is prepared from the following components in compounding ratio: 0.01%-0.08%w / v of glucose oxidases, 0.03%-0.12%w / v of ascorbic acid, 0.01%-0.05%w / v of calcium chloride, and 0.03%-0.1%w / v of cysteine; taking out the processed lettuces, drying the taken lettuces at normal atmospheric temperature, and loading the dried lettuces in a fresh-keeping bag; and placing the processed lettuces in environment that the temperature is 0-4 DEG C and the relative humidity is 70%-85%, and performing refrigeration. According to the fresh keeping method disclosed by the invention, the reddish-brown degree of the fresh cut lettuces is greatly reduced, the quality is good, the rotting rate is low, original texture, nutrition and flavor of the fresh cut lettuces can be well maintained, and the storing and fresh keeping period is greatly prolonged. The storing and fresh keeping method is simple and quick to operate, and high in reliability, and the fresh keeping period of the fresh cut lettuces is greatly prolonged.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a method for storage and preservation of fresh-cut lettuce. Background technique [0002] Lettuce is native to the Mediterranean coast of Europe and has a long history of being introduced to China. In recent years, the demand for fresh-cut lettuce has increased sharply in the central kitchens of enterprises, schools, government agencies, and fast food industries. At present, the preservation time of lettuce in cold storage is controlled at about 3-4 days. Fresh-cut lettuce has a shorter storage time because the cut is prone to russet. At present, the fresh-keeping methods for fresh-cut lettuce include refrigeration, controlled atmosphere, irradiation, heat treatment, 1-MCP treatment, and chemical preservative treatment. The circulation and application of lettuce products, therefore, the development of green, safe, efficient and fast fre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154A23B7/04
Inventor 王志东张洁解新方刘伟林琼袁利
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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