Preservation method of fresh plants by combination of vacuum pre-cooling and acidic electrolyzed oxidizing water

Abstract

The invention belongs to the technical field of picked fresh plant preservation and discloses a preservation method of fresh plants by combination of vacuum pre-cooling and acidic electrolyzed oxidizing water treatment. The preservation method comprises the following steps: (1), screening the fresh plants picked from the field, so that fresh plants which are uniform in size, accordant in ripeness and free of obvious defects are obtained; (2), performing vacuum pre-cooling on the fresh plants selected in the step (1) in a vacuum pre-cooling machine; (3), sprinkling the acidic electrolyzed oxidizing water during the pre-cooling process for 30-150 seconds, turning off the vacuum pump when the final temperature of the pre-cooling is reached, maintaining low-pressure state of the vacuum cavity while sprinkling the acidic electrolyzed oxidizing water again, and stopping sprinkling when the pressure maintaining is over; (4), introducing pre-configured mixed air into the vacuum cavity after the pressure maintaining until the pressure in the vacuum cavity is recovered; and (5), taking the pressure-recovered fresh plants from the pre-cooling machine, carrying out modified atmosphere packaging, and refrigerating the packed fresh plants. The method is suitable to wide varieties of vegetables and simple to operate, and is capable of effectively prolonging shelf lives of the products.

Description

technical field [0001] The invention belongs to the technical field of post-harvest preservation of fresh plants, and in particular relates to a method for treating fresh plants with vacuum precooling combined with acid oxidation potential water. Background technique [0002] Fresh plants are still fresh organisms after harvest, and the continuous respiratory metabolism consumes the substances in the body, making the plants gradually aging and corrupting. In addition, many microorganisms adhere to the surface of fresh plants, and these microorganisms will accelerate the decline of vegetable freshness and deterioration of quality. The growth and reproduction of pathogenic microorganisms will directly affect the edible safety of fresh vegetables and endanger human health. [0003] Therefore, to prolong the preservation period of fresh plants, it is necessary to reduce the temperature on the one hand to maintain its living state while weakening the respiration and metabolism, ...

AI Technical Summary

Problems solved by technology

[0006] At present, the existing vacuum technology mainly has the following shortcomings: (1) the product of vacuum pre-cooling must contain moisture and is easy to evaporate, which limits the scope of application of vacuum pre-cooling technology; (2) due to excessive water loss during the pre-cooling process It is easy to cause adverse changes in product quality, such as wilting of fresh and fresh plants, dehydration of deli meat, resulting in a decrease in commodity value

Although this type of method can reduce the degree of water loss of the product, it still has the following disadvantages: (1) The method of soaking in clear water before pre-cooling adds a processing step, which increases the complexity of the operation, and the amount of water added is difficult to control, which may cause pre-cooling. After the end, there is still moisture remaining, which will adversely affect the subsequent storage of the product: (2) The method of spraying the pretreatment solution on the surface of the product is not universal, and the scope of application is small

[0011] (1) The vacuum pre-cooling fresh-keeping method published in the existing patents is mostly applied to leafy vegetables that contain a lot of water and are easy to evaporate, and the application range is narrow;

[0012] (2) Vacuum pre-cooling technology is only used, without considering the possible adverse changes in product quality due to water loss, and the freshness preservation effect is not good;

[0013] (3) Some fresh-keeping methods add a step of soaking in clear water before pre-cooling, which is complicated to operate, and the amount of water added is not easy to control, which may cause residual water after pre-cooling, which will adversely affect the subsequent storage of the product;

[0014] (4) Some fresh-keeping methods are combined with ordinary water immersion or water spray treatment while applying vacuum pre-cooling technology. Although it helps to reduce the water loss rate of the product, the amount of water added is not easy to control. Once the water accumulates, microbial contamination will easily occur, resulting in subsequent storage. Spoilage of products in the process

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