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Preservation method of Chinese yams

A fresh-keeping method and fresh-keeping agent technology, applied in the directions of protecting fruits/vegetables with a protective coating, preserving fruits/vegetables through freezing/refrigeration, and preserving fruits/vegetables through radiation/electrical treatment, etc., which can solve the problem of reducing polyphenol oxidase To achieve the effect of rich raw materials, complete color retention and improved sensory quality

Inactive Publication Date: 2017-11-10
梁春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been a lot of research reports on the coating preservation technology of fruits and vegetables at home and abroad, but there are few reports on the surface treatment before coating. The acid treatment and fungicide treatment before coating can inhibit bacteria and reduce the activity of polyphenol oxidase. etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A fresh-keeping method for yam, comprising the steps of:

[0022] (1) Post-harvest treatment: pick out the bruised or rotten yams after harvesting, clean and dry them, and store them in a room with a temperature of 15°C and a relative humidity of 72% for 20 days, with a thickness of 40cm;

[0023] (2) Surface treatment: Spray the yam pile treated in step (1) with 2% H 2 o 2 , H 2 o 2 The dosage is to spray 20g per kilogram of Chinese yam;

[0024] (3) Coated film preservative: apply film preservative evenly on the surface of yam;

[0025] (4) Drying: dry the preservative coated on the Chinese yam naturally;

[0026] (5) Coating: Wrap the dried Chinese yam with food preservative film;

[0027] (6) Ultraviolet irradiation: use ultraviolet rays to irradiate the yam wrapped in food preservation film, the ultraviolet rays are short-wave ultraviolet rays, and the irradiation dose is 10kJ / m 2 , the irradiation time is 18h;

[0028] (7) Storage: Store the yam wrapped in...

Embodiment 2

[0031] A fresh-keeping method for yam, comprising the steps of:

[0032] (1) Post-harvest treatment: pick out the bruised or rotten yams after harvesting, clean and dry them, and store them in a room with a temperature of 20°C and a relative humidity of 78% for 25 days, with a thickness of 60cm;

[0033] (2) Surface treatment: Spray the yam pile treated in step (1) with 2% H 2 o 2 , H 2 o 2 The dosage is 35g per kilogram of Chinese yam;

[0034] (3) Coated film preservative: apply film preservative evenly on the surface of yam;

[0035] (4) Drying: dry the preservative coated on the Chinese yam naturally;

[0036] (5) Coating: Wrap the dried Chinese yam with food preservative film;

[0037] (6) Ultraviolet radiation: irradiate the Chinese yam wrapped in food plastic wrap with ultraviolet rays, the ultraviolet rays are short-wave ultraviolet rays, and the irradiation dose is 18kJ / m 2 , the irradiation time is 21h;

[0038] (7) Storage: Store the yam wrapped in food pres...

Embodiment 3

[0041] A fresh-keeping method for yam, comprising the steps of:

[0042] (1) Post-harvest treatment: pick out the bruised or rotten yams after harvesting, clean and dry them, and store them in a room with a temperature of 25°C and a relative humidity of 85% for 30 days, with a thickness of 80cm;

[0043] (2) Surface treatment: Spray the yam pile treated in step (1) with 2% H 2 o 2 , H 2 o 2 The dosage is to spray 50g per kilogram of Chinese yam;

[0044] (3) Coated film preservative: apply film preservative evenly on the surface of yam;

[0045] (4) Drying: dry the preservative coated on the Chinese yam naturally;

[0046] (5) Coating: Wrap the dried Chinese yam with food preservative film;

[0047] (6) Ultraviolet radiation: irradiate the yam wrapped in food preservation film with ultraviolet rays, the ultraviolet rays are short-wave ultraviolet rays, and the irradiation dose is 25kJ / m 2 , the irradiation time is 24h;

[0048] (7) Storage: Store the yam wrapped in foo...

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PUM

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Abstract

The invention discloses a preservation method of Chinese yams. The preservation method comprises the steps as follows: posttreatment after harvesting, surface treatment, preservative application, air drying, coating, ultraviolet irradiation ad storage. The Chinese yams are preserved with the preservation method, the main effective components of the Chinese yams can be kept almost unchanged within at least 1 month, and the Chinese yams do not deteriorate in appearance within at least 6 months; the shape and color are reserved intact, besides, the Chinese yams are subjected to surface treatment with H2O2 before coating preservation, the sensory quality of the Chinese yams during short-term storage can be improved, meanwhile, the adopted preservative material is rich, the cost is low, almost no extra harmful components are produced, and the Chinese yams are green and safe.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, and in particular relates to a fresh-keeping method of Chinese yam. Background technique [0002] Huaishan is white in color, sweet in taste, high in nutritional value, and can be used as both food and medicine. It has the functions of invigorating the spleen, nourishing the lungs, thickening the stomach, and nourishing the kidney. and product development are greatly restricted. Coating fresh-keeping is an effective method to prolong the shelf life of fruits and vegetables. A film-forming agent is used to form a layer of semi-permeable film on the surface of fruits and vegetables, thereby preventing O 2 , CO 2 and C 2 h 4 It has a certain selective permeability, which inhibits the respiration of fruits and vegetables to a certain extent; at the same time, the membrane also has a certain water retention, which can reduce the water loss of the lotus root itself; th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23B7/04A23B7/015
CPCA23B7/16A23B7/015A23B7/04
Inventor 梁春
Owner 梁春