Unlock instant, AI-driven research and patent intelligence for your innovation.

Non-thermal processing method for Athyrium multidentatum(Doll.) Ching wild vegetable

A non-thermal processing and wild vegetable technology, which is applied in the field of non-thermal processing of monkey leg wild vegetables, can solve the problems of unclear sterilization theory, high preservatives, and imperfect sterilization technology system, so as to reduce production costs and extend shelf life Effect

Inactive Publication Date: 2017-01-18
CHINA AGRI UNIV
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the problems of high salt and high preservatives in wild wild vegetables caused by the processing of traditional salted products and soft cans, as well as the lagging processing technology of traditional wild wild vegetables, unclear sterilization theory, weak food quality evaluation research after sterilization, and imperfect sterilization technology system etc., the present invention guarantees the safety of wild vegetable products through ultra-high pressure technology under the premise of taking into account the unique sensory quality of wild vegetables

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Non-thermal processing method for Athyrium multidentatum(Doll.) Ching wild vegetable
  • Non-thermal processing method for Athyrium multidentatum(Doll.) Ching wild vegetable
  • Non-thermal processing method for Athyrium multidentatum(Doll.) Ching wild vegetable

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Pretreatment of wild vegetables of monkey legs: wash fresh wild vegetables of monkey legs, blanch them in boiling water at 100°C for 1 minute, immediately put them in cooling water for cooling for 10 minutes, and drain the water with gauze;

[0023] (2) Preparation and activation of preservation solution: add 0.3% citric acid, 0.03% sodium citrate, 1.0% sodium chloride, and 0.1% sodium erythorbate to cold boiled water, mix well and place at 4°C Under activation for 24h;

[0024] (3) Packing: Weigh 150 g of the dried monkey leg mountain wild vegetables, put them into vacuum packaging bags according to the ratio of 1:1 to the preservative liquid, and vacuum seal them;

[0025] (4) Ultra-high pressure sterilization: put the sealed monkey leg wild vegetables into an autoclave, and treat them for 5 minutes at 25°C and 600MPa;

[0026] (5) Product output: Take the sterilized wild vegetable product out of the autoclave, wipe off the moisture on the surface of the packagin...

Embodiment 2

[0028] The ultrahigh pressure sterilization condition is to process 3min under the condition of 25 DEG C and 650MPa, and others are all the same as in Example 1.

Embodiment 3

[0030] The ultrahigh pressure sterilization condition is to process 15min under the condition of 25 DEG C and 550MPa, and others are all the same as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a non-thermal processing method for Athyrium multidentatum(Doll.) Ching wild vegetable. The method comprises the steps of preprocessing of the Athyrium multidentatum(Doll.) Ching wild vegetable, blending and activation of fresh-keeping liquid, packaging, super high pressure sterilization and product output. On the premise that the sensory quality of the wild vegetable is not affected, the sterilization of the wild vegetable is completed through adjusting the process parameters of the super high pressure, and great significance is achieved in improving the safety of the wild vegetable and the market popularization. Compared with the traditional thermal sterilization method, the sterilization method used in the non-thermal processing method reserves the original sensory quality of the Athyrium multidentatum(Doll.) Ching wild vegetable to the utmost extent, the finished product can be stored for three months at room temperature, and the shelf-life of the wild vegetable product is prolonged. The energy consumed by the entire sterilization process is only 30% of that consumed by the thermal sterilization process, and the production cost of companies is reduced greatly. According to the non-thermal processing method, no harmful substance is discharged and the used water can be recycled. The non-thermal processing method belongs to a green and low-carbon technology.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a non-thermal processing method of monkey leg wild vegetables. Background technique [0002] As a kind of pure natural "green food", wild vegetable food is favored by people. This kind of food is rich in vitamins and macro or trace elements, and the dietary fiber content is generally 0.7% to 3.2%. It has good preventive and therapeutic effects on diabetes, high cholesterol, and heart disease. The well-known Changbai Mountain is located in the southeast of Jilin Province. Its specific geographical location and complex and changeable climate make this area contain more than 200 kinds of edible wild vegetables. Hundreds of thousands of tons of wild ferns alone can be harvested in Changbai Mountain area every spring. [0003] At present, the processed products of wild wild vegetables are mainly dried, salted and soft-packed canned products, and quick-frozen and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/00A23B7/153
CPCA23B7/00A23B7/153A23V2002/00A23V2300/46
Inventor 陈芳胡小松龙芳羽廖小军吴继红张良
Owner CHINA AGRI UNIV