Method for preserving Brassica oleracea L.var.italicaPlanch

A fresh-keeping method and technology for broccoli, which are applied in the protection of fruits/vegetables with a protective coating, preservation of fruits/vegetables by freezing/refrigeration, food processing, etc., which can solve the problems of easy water loss, corruption, and no frost resistance in the incision , to achieve the effect of simple and practical technical solution, reasonable process design and low cost

Active Publication Date: 2016-12-14
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to overcome the problems of easy aging, no antifreeze, easy loss of water in the incision, corruption, and short storage time in the traditional broccoli processing technology, and provide "a method for keeping broccoli fresh"

Method used

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  • Method for preserving Brassica oleracea L.var.italicaPlanch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A fresh-keeping method for broccoli, comprising the following steps:

[0044] (1) Material selection: select broccoli with no pests, no flaws, and the same maturity;

[0045] (2) Pre-cooling: Put the picked broccoli in ice water for 2 hours to lower the internal temperature of the stem to below 10°C;

[0046] (3) Rinsing: use a concentration of 1% CaCl 2 Rinse with ice water for 5 minutes;

[0047] (4) Fresh cut: fresh cut according to different specifications of the product;

[0048] (5) Antibacterial coating: Soak fresh-cut broccoli incisions with 0.1% natto filtrate for 10 seconds, drain and enter subsequent processing;

[0049] (6) Sorting and framing: manual or infrared sorting and framing according to specifications and sizes;

[0050] (7) Controlled atmosphere cold storage:

[0051] 1) Place the framed broccoli in a CO 2 , O 2 and N 2 , refrigerated in a controlled atmosphere warehouse with a humidity of 85%; where CO 2 , O 2 and N 2 The composition of...

Embodiment 2

[0055] A fresh-keeping method for broccoli, comprising the following steps:

[0056] (1) Material selection: select broccoli with no pests, no flaws, and the same maturity;

[0057] (2) Pre-cooling: Put the picked broccoli in ice water for 2 hours to lower the internal temperature of the stem to below 10°C;

[0058] (3) Rinsing: use a concentration of 3% CaCl 2 Rinse in ice water for 5 minutes;

[0059] (4) Fresh cut: fresh cut according to different specifications of the product;

[0060] (5) Antibacterial coating: Soak fresh-cut broccoli incisions with 0.5% natto filtrate for 10 seconds, drain and enter subsequent processing;

[0061] (6) Sorting and framing: manual or infrared sorting and framing according to specifications and sizes;

[0062] (7) Controlled atmosphere cold storage:

[0063] 1) Place the framed broccoli in a CO 2 , O 2 and N 2 , refrigerated in a controlled atmosphere warehouse with a humidity of 85%; where CO 2 , O 2 and N 2 The composition of t...

Embodiment 3

[0067] A fresh-keeping method for broccoli, comprising the following steps:

[0068] (1) Material selection: select broccoli with no pests, no flaws, and the same maturity;

[0069] (2) Pre-cooling: Put the picked broccoli in ice water for 4 hours to lower the internal temperature of the stem to below 5°C;

[0070] (3) Rinsing: use a concentration of 3% CaCl 2 Rinse with ice water for 5 minutes;

[0071] (4) Fresh cut: fresh cut according to different specifications of the product;

[0072] (5) Antibacterial coating: Soak fresh-cut broccoli incisions with 0.3% natto filtrate for 10 seconds, drain and enter subsequent processing;

[0073] (6) Sorting and framing: manual or infrared sorting and framing according to specifications and sizes;

[0074] (7) Controlled atmosphere cold storage:

[0075] 1) Place the framed broccoli in a CO 2 , O 2 and N 2 , refrigerated in a controlled atmosphere warehouse with a humidity of 85%; where CO 2 ,

[0076] o 2 and N 2 The compo...

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Abstract

The invention discloses a method for preserving Brassica oleracea L.var.italicaPlanch. The method comprises the steps of material selection, precooling, rinsing, fresh-cutting, antibacterial coating, sorting, air-conditioning refrigeration and the like, wherein the step of rinsing is that CaCl2 ice water with the concentration of 1-3% is used to rinse for 5-10 min; the step of antibacterial coating is that the fresh-cut Brassica oleracea L.var.italicaPlanch cuts are soaked in natto filtrate with the concentration of 0.1-0.5% for 10 seconds; the framed Brassica oleracea L.var.italicaPlanch is placed in an air-conditioning warehouse for refrigeration, wherein the air-conditioning warehouse is provided with CO2, O2 and N2 and has the humidity of 80-90%; volume percentages of CO2, O2 and N2 are as follows: 1-9% of CO2, 9-1% of O2 and 90% of N2. The method provided by the invention is based on quality characteristics of Brassica oleracea L.var.italicaPlanch, and is reasonable in process design, simple and practical in technical solution, and low in cost, thereby being suitable for industrial production. The preservation period of Brassica oleracea L.var.italicaPlanch is more than 90 days after the rinsing, antibacterial coating, air-conditioning refrigeration and other comprehensive matching preservation technologies are implemented.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, and in particular relates to a fresh-keeping method for broccoli. Background technique [0002] [0003] Broccoli (Brassica oleracea L. var. italica Planch) belongs to Brassicaceae Brassica Brassica species, a variety that uses green curds as products. Broccoli is easy to grow and cultivated in stages, and it can be used for food all year round. Broccoli is between cabbage and cauliflower. The top of the main stem forms a green or purple plump flower ball with obvious small flower buds on the surface. One flower ball contains 10,000 to 15,000 small flower buds, and the tender stems of the flower buds are collected for consumption. [0004] According to analysis, every 100g edible portion contains 3.6 grams of protein, 0.3 grams of fat, 5.9 grams of carbohydrates, 1.2 grams of dietary fiber, 25 mg of carotene, 0.11 grams of vitamin C, and 0.11 grams of vitamin B....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/16A23N12/02
Inventor 唐劲松喻林冲张慜陈玉勇李冠华孙丽平王玉梅李双双
Owner JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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