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Spinach preservation method

A spinach and purple technology, which is applied in the fields of fruit and vegetable preservation, chemical instruments and methods, food preservation, etc., can solve the problems of quality and nitrite content increase, and achieve the effect of inhibiting the production of nitrite and improving quality

Active Publication Date: 2016-11-23
SHANXI UNIV
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  • Abstract
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Problems solved by technology

[0004] The present invention aims to apply grape peel pigment in spinach fresh-keeping and simultaneously solve the problems of increased quality and nitrite content during storage

Method used

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  • Spinach preservation method

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Embodiment 1

[0013] Muscat grape peel pigment solution is prepared according to the following steps: take grape peel, add 39.5% ethanol aqueous solution to grind according to the ratio of material to liquid 1:3 (g / mL), and then use ultrasonic (power 110w, time 20min) to assist extraction , centrifuge, take the supernatant, and remove ethanol by rotary evaporation to obtain a concentrated pigment solution, which is diluted 4 times with water and sterilized by filter membrane.

[0014] The preservation method is as follows: spinach is washed with distilled water or filtered tap water to remove particulate impurities. Drain at room temperature until no water drips, soak in muscat grape peel pigment solution with a concentration of 100mg / L for 2 hours. Remove and drain until no water drips. Wrap in plastic wrap and store at 4°C.

[0015] The results of each index during the storage of spinach treated by this method are shown in Table 1.

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Abstract

The invention provides a spinach preservation method, including the following steps: flushing spinach with distilled water or filtered tap water, removing particulate impurities, and draining at normal temperature until zero water drops; soaking in purple grape peel pigment solution having a concentration of 50-200 mg / L for 1-3 h, taking out, draining until zero water droops, covering with plastic wrap, and storing at 4 DEG C. After the preservation technique is utilized to treat spinach, detection shows that there is no rise in the content of nitrites during five days of storage and the content of nitrites on the fifth day is less than 5 mg / kg; water loss rate and Vc content of the spinach decrease slowly, the activity of antioxidant systematic enzymes SOD, POD and CAT increases, and the content of membrane lipid peroxidation product MDA (methane dicarboxylic aldehyde) decreases; the method enables effectively improved quality of spinach during storage and inhibited production of nitrites, and a new way of preservation and health consumption for spinach is provided.

Description

technical field [0001] The invention relates to vegetable fresh-keeping technology, in particular to a spinach fresh-keeping method. technical background [0002] Spinach has strong transpiration and respiration during storage, and its nutrients are consumed quickly, so it is easy to rot and has a short shelf life. During storage, the nitrate enriched in spinach will generate nitrite under the action of microorganisms. Nitrite is very toxic, and the harm to infants and young children is more obvious. Nitrite is a strong oxidant that can oxidize low-valent iron in blood hemoglobin to high-valent iron to form methemoglobin that cannot transport oxygen, thereby affecting the transportation of oxygen and causing hypoxia poisoning in the human body, which leads to methemoglobinemia . When nitrite exists in an acidic environment (such as the stomach) with secondary amines, tertiary amines, amides and amino acids, it can form nitrosamines with strong carcinogenic effects. Many ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154C09B61/00
CPCA23B7/154C09B61/00
Inventor 范瑞霞仪慧兰
Owner SHANXI UNIV
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