A fresh-keeping method of vegetable sweet potato stem tip

A technology of sweet potato stem tip and fresh-keeping method, applied in the field of fresh-keeping of fruits and vegetables, can solve the problems of loss of original flavor of stems and leaves, loss of nutrients, and high processing cost, and solve the problems of nutrient consumption, small loss of nutrient components and low processing cost. Effect

Active Publication Date: 2020-10-09
XUZHOU XUSHU SHUYE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method mainly achieves the purpose of keeping the stems and leaves fresh for a long time by cleaning with a specific cleaning solution, vacuum blanching and freezing under specific conditions, but the method is cumbersome in steps and high in processing costs, and the garlic juice, ginger juice, wood Sugar alcohol aqueous solution, white wine, salt and other components will cause the stems and leaves to lose their original flavor and lose some nutrients

Method used

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  • A fresh-keeping method of vegetable sweet potato stem tip
  • A fresh-keeping method of vegetable sweet potato stem tip
  • A fresh-keeping method of vegetable sweet potato stem tip

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of fresh-keeping method of vegetable sweet potato stem tip is carried out according to the following steps:

[0021] (1) Harvesting and processing of stem tips: Harvest vegetable sweet potato stem tips with a branch length of 8-10 cm, stack them into bundles and bundle them at 0.2-0.3 kg per bundle, and stack the bundled stem tips In the open plastic basket, holes are provided on the bottom surface and around the plastic basket;

[0022] (2) stem tip pre-cooling treatment: the sweet potato stem tip processed in step (1) is moved into the cold storage for precooling for 12 hours, and the set temperature of the cold storage is 8° C.;

[0023] (3) Stem tip smoking treatment: transfer the sweet potato shoot tip treated in step (2) to a closed environment and smoke with 2.0 μL / L 1-methylcyclopropene gas for 18 hours;

[0024] (4) stem tip cold treatment: move the sweet potato stem tip after step (3) into the cold storage for cooling for 12 hours again, and the set te...

Embodiment 2

[0034] A kind of fresh-keeping method of vegetable sweet potato stem tip is carried out according to the following steps:

[0035] (1) Harvesting and processing of stem tips: Harvest vegetable sweet potato stem tips with a branch length of 8-10 cm, stack them into bundles and bundle them at 0.2-0.3 kg per bundle, and stack the bundled stem tips In the open plastic basket, holes are provided on the bottom surface and around the plastic basket;

[0036] (2) stem tip pre-cooling treatment: the sweet potato stem tip processed in step (1) is moved into the cold storage for precooling for 18 hours, and the set temperature of the cold storage is 12°C;

[0037] (3) Stem tip smoking treatment: transfer the sweet potato stem tip treated in step (2) to a closed environment and smoke with 0.5 μL / L 1-methylcyclopropene gas for 24 hours;

[0038] (4) stem tip cold treatment: move the sweet potato stem tip after step (3) processing into the cold storage for cooling for 24 hours again, and t...

Embodiment 3

[0048] A kind of fresh-keeping method of vegetable sweet potato stem tip is carried out according to the following steps:

[0049] (1) Harvesting and processing of stem tips: Harvest vegetable sweet potato stem tips with a branch length of 8-10 cm, stack them into bundles and bundle them at 0.2-0.3 kg per bundle, and stack the bundled stem tips In the open plastic basket, holes are provided on the bottom surface and around the plastic basket;

[0050](2) Stem tip precooling treatment: the sweet potato stem tip after step (1) processing is moved into the cold storage for precooling for 15 hours, and the set temperature of the cold storage is 10°C;

[0051] (3) Shoot tip smoking treatment: transfer the sweet potato shoot tip treated in step (2) to a closed environment and smoke with 1.2 μL / L 1-methylcyclopropene gas for 21 hours;

[0052] (4) stem tip cold treatment: move the sweet potato stem tip after step (3) processing into the cold storage for cooling for 18 hours again, a...

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Abstract

The invention relates to a preservation method of vegetable sweet potato stem apexes. The method comprises the following steps: collecting stem apexes of which the branch length is 8-10cm, aligning, bundling the stem apexes (0.2-0.3kg / bundle), and piling the bundled stem apexes in an open gap-bearing plastic crate; transferring the stem apexes into a refrigerator, and precooling for 12-18 hours, wherein the preset temperature of the refrigerator is 8-12 DEG C; transferring the stem apexes into a closed environment, and fuming with 0.5-2.0 mu L / L 1-methylcyclopropene gas for 18-24 hours; transferring the stem apexes into the refrigerator, and cooling for 12-24 hours, wherein the preset temperature of the refrigerator is 4-6 DEG C; and finally, putting the stem apexes into special preservation bags with the thickness of 0.05mm (1-5kg / bag), tightening the bag openings, and storing in a 4-6-DEG C refrigerator to the end. The method can prolong the preservation period of the stem apexes from 2-4 days in the normal state to 7-12 days, and is capable of obviously postponing the yellowing and rotting of the stem apexes, lowering the loss of the nutrients and keeping the freshness.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping method of vegetable sweet potato stem tips. Background technique [0002] The edible part of vegetable sweet potato is the tip of the vine top, which is the tender stem, leaves and petiole of about 10 cm below the growth point of the top of the sweet potato vine. Vegetable sweet potato stem tips grow fast, have strong regeneration ability, less hair, no bitter taste, and the freshly harvested vegetable sweet potato stem tips are vigorous, and the stem tips are rich in various biologically active substances and nutrients, rich in water, It is emerald green, tender, fragrant, smooth and delicious, and has high medical and health care effects, and is loved by more and more people. [0003] However, in large-scale production, due to the large production volume of vegetable sweet potatoes and the cycle problems of each link in the market...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/144A23B7/04B65D30/02B65D85/34C08L23/06C08L53/02C08L91/00C08L29/04C08K13/02C08K3/36C08K5/098C08K3/32C08K3/34
CPCA23B7/04A23B7/144B65D31/00B65D85/34C08J5/18C08J2323/06C08J2453/02C08L23/06C08L2203/16C08L2205/035C08L2207/066C08L53/02C08L91/00C08L29/04C08K13/02C08K3/36C08K5/098C08K2003/325C08K3/34
Inventor 闫师杰梁丽雅李志文袁起曹清河
Owner XUZHOU XUSHU SHUYE TECH
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