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Method for prolonging freshness lifetime of sauropus androgynus products

A technology for the freshness period of saplings, which is applied in the field of product preservation, can solve the problems of long-distance transportation and sales of saplings, differences in product sales, and large space occupation, so as to improve product quality and market competitiveness, reduce processing costs, and prolong leaf fall period effect

Inactive Publication Date: 2016-09-07
ANALYSIS & TESTING CENT CHINESE ACADEMY OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the first method needs to occupy a large space, and the freshness period is short, so it is only suitable for local sales; although the second method can effectively inhibit the heat and fermentation caused by product accumulation, and properly extend the freshness sales period, it can be kept for 48 hours. After left and right, the young leaves began to fall off in large quantities, and the tender stems withered. The sales of the products were poor, which could not meet the actual requirements of long-distance transportation and sales of saber vegetable products.

Method used

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  • Method for prolonging freshness lifetime of sauropus androgynus products
  • Method for prolonging freshness lifetime of sauropus androgynus products

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Embodiment 1

[0023] The method that the present invention prolongs the fresh-keeping period of saber vegetable product comprises the following steps:

[0024] (1) Preparation of physiological fluid:

[0025] a. Food-grade potassium chloride, sodium chloride and calcium chloride are respectively prepared into potassium element physiological liquid, sodium element physiological liquid and calcium element physiological liquid; the potassium element physiological liquid, sodium element physiological liquid and calcium element physiological liquid The mass volume ratio of the three elements in is 0.03%;

[0026] b. According to the volume ratio of 1:1:1, the potassium element physiological solution, the sodium element physiological solution and the calcium element physiological solution are mixed in equal proportions to prepare a mixed physiological solution of potassium, sodium and calcium with a mass volume ratio of 0.03%. solution;

[0027] (2) Preparation of physiological water-retaining ...

Embodiment 2

[0031] The method that the present invention prolongs the fresh-keeping period of saber vegetable product comprises the following steps:

[0032] (1) Preparation of physiological fluid:

[0033] a. Food-grade potassium chloride, sodium chloride and calcium chloride are respectively prepared into potassium element physiological liquid, sodium element physiological liquid and calcium element physiological liquid; the potassium element physiological liquid, sodium element physiological liquid and calcium element physiological liquid The mass volume ratio of the three elements in is 0.06%;

[0034] b. According to the volume ratio of 1:1:1, the potassium element physiological solution, the sodium element physiological solution and the calcium element physiological solution are mixed evenly in equal proportions, and a mixed physiological solution of potassium, sodium and calcium with a mass volume ratio of 0.06% is prepared. solution;

[0035] (2) Preparation of physiological wat...

Embodiment 3

[0039] The method that the present invention prolongs the fresh-keeping period of saber vegetable product comprises the following steps:

[0040] (1) Preparation of physiological fluid:

[0041] a. Food-grade potassium chloride, sodium chloride and calcium chloride are respectively prepared into potassium element physiological liquid, sodium element physiological liquid and calcium element physiological liquid; the potassium element physiological liquid, sodium element physiological liquid and calcium element physiological liquid The mass volume ratios of the three elements in are 0.045%, 0.045%, and 0.045% respectively;

[0042] b. According to the volume ratio of 1:1:1, the potassium element physiological solution, the sodium element physiological solution and the calcium element physiological solution are mixed evenly in equal proportions, and the mixed physiological solution of potassium, sodium and calcium with a mass volume ratio of 0.045% is prepared. solution;

[004...

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Abstract

The invention discloses a method for prolonging the freshness lifetime of sauropus androgynus products. The method comprises the following steps: (1) preparing a physiological liquid; (2) preparing a physiological water retention agent; (3) putting a sponge block into the physiological water retention agent for soaking, and paving the sponge block at the bottom part of a packaging box to prepare a sauropus androgynus water retention and preservation box; and (4) vertically arranging and fixing bundles of sauropus androgynus products into the sauropus androgynus water retention and preservation box into which an ice bottle is put in advance, and immersing the base parts of tender shoots of the sauropus androgynus products into sponge containing the physiological water retention agent. By the method for prolonging the freshness lifetime of the sauropus androgynus products, partial ionization balance and physiological balance of the sauropus androgynus products (tender shoots) can be maintained; and the leaf fall period of the sauropus androgynus products is prolonged, so that the targets of prolonging the freshness lifetime of the sauropus androgynus products and improving the quality of marketing products are achieved.

Description

technical field [0001] The invention relates to the field of fresh-keeping products, in particular to a fresh-keeping method for vegetables, in particular to a method for extending the fresh-keeping period of saber vegetable products. Background technique [0002] Sauropus androgynus (Sauropus androgynus) scientific name is Shougongmu, also known as Wuzhishan Wild Vegetable, Tianluxiang, etc. It belongs to Euphorbiaceae and is a small perennial shrub. It is native to the tropical regions of Southeast Asia. It is wild and cultivated in Hainan, Guangdong, Guangxi, Fujian, Yunnan and other places in my country. The young shoots are picked for vegetable food. [0003] Shuzai has high nutritional value and is rich in protein, vitamins and minerals. Among them, the protein and vitamin C are more than 20 times that of ordinary vegetables, and the content of carotene and vitamin B2 is more than 10 times that of ordinary vegetables. In addition, after being fried (or boiled), the sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157
CPCA23B7/157
Inventor 周聪赵敏黄子坚叶海辉邓爱妮范琼
Owner ANALYSIS & TESTING CENT CHINESE ACADEMY OF TROPICAL AGRI SCI