Vegetable fresh-keeping method and device

A fresh-keeping method and technology for vegetables, applied in the fields of fruit and vegetable preservation, preservation of fruits/vegetables through freezing/refrigeration, preservation of fruits/vegetables through radiation/electrical treatment, etc., which can solve the problem of the reduction of nutritional value and sensory quality, and fresh-cut vegetables. The product quality is not affected, the fresh food period is prolonged, and the product shape and quality are good.

Inactive Publication Date: 2017-09-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1) Microorganisms can only be suppressed, not killed, and spoilage bacteria and pathogenic bacteria can still grow and reproduce relatively quickly;
[0006] 2) Modified atmosphere fresh-keeping and fresh-cut vegetables have a short fresh-eating period. Under the action of microorganisms, the nutritional value and sensory quality decline rapidly, and the food safety of the products is not high enough

Method used

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  • Vegetable fresh-keeping method and device

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Such as figure 1 As shown, the vegetable preservation device of the present embodiment includes an oxygen tank 1, a carbon dioxide tank 2, a nitrogen tank 3, a mixer 4, an air inlet 5, a gas storage chamber 6, a dielectric barrier discharge device, an AC power supply 10, and an air outlet 11 , parafilm 12, tray 13, sample 14, ground electrode plate 15, modified atmosphere packaging machine 16, automatic control system 17. The gas storage chamber is arranged inside the modified atmosphere packaging machine; the dielectric barrier discharge device is arranged inside the gas storage chamber, including a quartz medium 7, an electrode plate 8, and an insulator 9; the tray is arranged below the gas outlet of the gas storage chamber The gas in the oxygen tank, the carbon dioxide tank and the nitrogen tank enters the gas storage chamber through the air inlet after being mixed in the mixer, and the mixed gas ionizes the dielectric barrier discharge device to form a low-temperatu...

Embodiment 2

[0047] The vegetable preservation device adopted in this embodiment is the same as that in Embodiment 1.

[0048] The fresh-keeping process of the cabbage of the present embodiment is as follows:

[0049] Fresh cabbage is sorted, cut into sections, washed, and placed in a low-barrier tray with a size of 224×133×40mm. The volume of the placed sample accounts for 1 / 2 of the tray volume. Place the tray with the sample on the tray rack, set the automatic sample injection to the bottom of the gas storage chamber gas outlet through the automatic control system, and introduce the mixed gas, the specific gas ratio is O 2 Content is 5%, CO 2 The content is 5%, the rest is N 2 , turn on the low-temperature plasma generator, apply a voltage of 10kV, and a frequency of 30kHz. After 5 minutes, close the dielectric barrier discharge device, continue to feed the mixed gas, use a selective permeable membrane for heat-seal packaging, and store at 1°C after packaging. Refrigerate.

[0050] ...

Embodiment 3

[0052] The vegetable preservation device adopted in this embodiment is the same as that in Embodiment 1.

[0053] The spinach preservation process of the present embodiment is as follows:

[0054] Fresh spinach is sorted, cut into sections, washed, and placed in a low-barrier tray with a size of 224×133×40mm. The volume of the placed sample accounts for 1 / 2 of the tray volume. Place the tray with the sample on the tray rack, set the automatic sample injection to the bottom of the gas storage chamber gas outlet through the automatic control system, and introduce the mixed gas, the specific gas ratio is O 2 Content is 3%, CO 2 The content is 8%, the rest is N 2 , turn on the low-temperature plasma generator, apply a voltage of 20kV, and a frequency of 30kHz. After 1min, turn off the dielectric barrier discharge device, continue to feed the mixed gas, use a selective permeable membrane for heat-seal packaging, and store at 2°C after packaging Refrigerate.

[0055] The quality...

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Abstract

The invention discloses a vegetable fresh-keeping method which includes the steps: (1) sorting and cleaning fresh vegetables, cutting the cleaned vegetables into sections, and placing the vegetables cut into sections into trays; (2) performing sterilization on the trays with the fresh vegetables for 1-15min by leading into low-temperature plasmas; (3) continuing to lead into mixed gas of O2, CO2 and N2 after sterilization, and performing modified atmosphere packaging and refrigeration. The mixed gas of O2, CO2 and N2 generates the low-temperature plasmas through a dielectric barrier discharge device. Microorganisms of the surfaces of the vegetables and the trays can be reduced, corruption rate is slowed down, sense and nutritional quality of products are ensured, the method is obvious in treatment effect, safe, efficient, low in energy consumption, free from exhaust gas residue, simple to operate and convenient and flexible to use, modified atmosphere packaging can be performed by the aid of the trays with stock sizes, and popularization and industrial application are facilitated.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a vegetable preservation method and device. Background technique [0002] Fresh vegetables can provide nutrients such as vitamins and minerals necessary for the human body. Many vegetables also contain unique trace elements, which have special health benefits for the human body. However, it is easy to cause denaturation or loss of nutrients such as vitamins during the processing, so micro-processed green nutritional products such as vegetable salads have emerged as the times require. In recent years, consumers' demand for fresh, additive-free, convenient and nutritious food is increasing day by day, and the types and quantities of fresh-cut fruit and vegetable products on the market are constantly increasing. Fresh-cut fruits and vegetables are micro-processed products, without freezing or thermal processing, they can keep their original state as much as possible, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/148A23B7/015A23B7/04
CPCA23B7/015A23B7/0425A23B7/148Y02P60/85
Inventor 朱志伟蔡欢欢孙大文
Owner SOUTH CHINA UNIV OF TECH
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