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Fresh keeping technology for dioscorea opposita thunb

A technology, a preservative technology, applied in the fresh-keeping field of yam, can solve the problems that the yam fresh-keeping technology is rarely involved, and achieve good fresh-keeping effect, easy operation, and the effect of solving mold

Inactive Publication Date: 2017-12-01
黄宗威
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards and the enhancement of health awareness, more and more people eat yam and use yam for beauty. The fresh-keeping storage technology of yam is the premise to ensure fresh yam, but there are few fresh-keeping technologies about yam in the society. involved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 8 g of citric acid and add them in turn to 945 g of pure water, stir evenly while adding, and after it is completely dissolved, 1 kg of fruit and vegetable preservative is obtained.

[0024] 1) Wash the Chinese yam, and do not damage its epidermis during the cleaning process;

[0025] 2) Utilizing the bactericidal effect of ozone at room temperature, sterilizing for 10 minutes can kill or inhibit the growth of bacteria on the epidermis of Chinese yam;

[0026] 3) Soak the yam treated in step 2 in the preservative for 15 minutes;

[0027] 4) Take out the Chinese yam soaked in the preservative in step 3, and let it dry naturally;

[0028] 5) Put the Chinese yam into a bag, extract the air in the bag, fill it with nitrogen, seal it, and store it at room temperature.

Embodiment 2

[0030] Weigh 10g of citric acid, 8g of potassium permanganate, 13g of bisulfite, 8g of activated carbon, 8g of sodium benzoate, 2g of sodium polyacrylate, and 3g of sodium o-phenolate, and add them in turn to 942g of pure water, stirring evenly while adding , after it was completely dissolved, 1kg of fruit and vegetable preservative was obtained.

[0031] After the fruit and vegetable preservative is prepared, the Chinese yam is preserved according to the following steps:

[0032] 1) Wash the Chinese yam, and do not damage its epidermis during the cleaning process;

[0033] 2) Use the bactericidal effect of ozone at room temperature to kill or inhibit the growth of bacteria on the epidermis of Chinese yam for 15 minutes;

[0034] 3) Soak the yam treated in step 2 in the preservative for 18 minutes;

[0035] 4) Take out the Chinese yam soaked in the preservative in step 3, and let it dry naturally;

[0036] 5) Put the Chinese yam into a bag, extract the air in the bag, fill ...

Embodiment 3

[0038] Weigh 7g of citric acid, 6g of potassium permanganate, 12g of bisulfite, 9g of activated carbon, 8g of sodium benzoate, 5g of sodium polyacrylate, and 6g of sodium o-phenolate, and add them in turn to 947g of pure water, stirring evenly while adding , after it was completely dissolved, 1kg of fruit and vegetable preservative was obtained.

[0039] Fruit and vegetable preservative.

[0040] After the fruit and vegetable preservative is prepared, the Chinese yam is preserved according to the following steps:

[0041] 1) Wash the Chinese yam, and do not damage its epidermis during the cleaning process;

[0042] 2) Use the bactericidal effect of ozone at room temperature to kill or inhibit the growth of bacteria on the epidermis of Chinese yam for 15 minutes;

[0043] 3) Soak the yam treated in step 2 in the preservative for 25 minutes;

[0044] 4) Take out the Chinese yam soaked in the preservative in step 3, and let it dry naturally;

[0045] 5) Put the Chinese yam in...

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PUM

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Abstract

The present invention relates to a fresh keeping technology for dioscorea opposita thunb, wherein a self-made fruit and vegetable fresh-keeping agent is provided, and comprises, by weight, 0.8-1.2% of citric acid, 0.6-0.8% of potassium permanganate, 1.0-1.8% of bisulfite, 0.5-1.2% of active carbon, 0.6-1.0% of sodium benzoate, 0.2-0.8% of sodium polyacrylate, 0.6-0.8% of sodium 2-phenoxide, and 93-95% of pure water. The fresh-keeping technology comprises: washing dioscorea opposita thunb, sterilizing with ozone, soaking in the fresh-keeping agent, taking out, naturally drying, loading into a fresh-keeping bag filled with an inert gas, and storing at a room temperature. According to the present invention, with the application of the method to perform fresh keeping on the dioscorea opposita thunb, the fresh keeping effect is good, and the problems of mould development, swelling, water loss and the like can be effectively solved; and the used fresh-keeping agent is natural and non-toxic, and is harmless to the human health.

Description

【Technical field】 [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a fresh-keeping technology of Chinese yam. 【technical background】 [0002] Chinese yam has a sweet, sweet, cool, bitter, non-toxic taste, enters the spleen, stomach, and large intestine; There are weight loss effect. Yam is rich in various vitamins, such as B vitamins, vitamin C, protein, sugar, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients. In addition, yam can also beautify: yam calms and dehumidifies, can astringe and eliminate skin wrinkles, and is especially effective for people with darker skin. The sulfur in yam is also good for stimulating hair growth. It is rich in vitamins, can provide sufficient nutrients for the skin, effectively resist skin aging, and can also reduce the level of uric acid in the body, which has a protective effect on the kidneys. Regular consumption ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157A23B7/154A23B7/144
CPCA23B7/157A23B7/144A23B7/154
Inventor 黄宗威
Owner 黄宗威
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