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Chitosan fresh keeping method of allium mongolicum regel

A fresh-keeping method, chitosan technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of high cost, ineffective control of harmful substance nitrate, short preservation time, etc., and achieve low cost and delayed sensory Decrease in quality, effect of reducing weight loss rate

Active Publication Date: 2018-11-23
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preservation time of this method is relatively short, the cost is high, and the harmful substances nitrate and nitrite produced during the storage of the shallots cannot be effectively controlled.

Method used

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  • Chitosan fresh keeping method of allium mongolicum regel
  • Chitosan fresh keeping method of allium mongolicum regel
  • Chitosan fresh keeping method of allium mongolicum regel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Choose complete, no moth-eaten, no damage, remove dead leaves, yellow leaves, and the green onion leaves are 200g of test material, dissolve chitosan with 0.1% acetic acid in mass concentration, and prepare chitosan with 0.25% mass concentration sugar solution. Soak the leaves of the shallot to be stored in chitosan solution with a mass concentration of 0.25% for 10 minutes, drain, cover the surface of the shallot with absorbent paper, put it into a polyethylene bag with small holes, and store it at 4°C 18d.

Embodiment 2

[0048]Except chitosan solution mass concentration is 0.5%, other are all identical with embodiment 1.

Embodiment 3

[0055] The change of sensory quality during storage after different concentrations of chitosan of embodiment 3 are processed onion

[0056] Evaluation of the sensory quality of shallots according to Table 1 is performed on the shallots stored in the methods described in Examples 1-2 and Comparative Examples 1-3, and the 0, 6, 12, and 18 days of storage of shallots are selected for evaluation. The sensory evaluation results and storage time of each group were plotted as a line graph, such as figure 1 As shown, among them, ck is the comparative example 1, a, b, c, d all indicate the significant difference between the data, the data of the two groups with the same letter have no significant difference, and the data of the two groups with different letters have significant difference.

[0057] The experimental data was analyzed by SPPS 21.0 for analysis of variance, and Duncan’s new multiple difference method was used for comparison between data.

[0058] Table 1 Evaluation crite...

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Abstract

The invention relates to the technical field of food fresh keeping, and provides a chitosan fresh keeping method of allium mongolicum regel. The allium mongolicum regel is stored after being soaked bya chitosan solution with the mass concentration being 0.2 to 0.75 percent. Through the study, the effects that the high-concentration chitosan (with the mass concentration being higher than 1.0 percent) can accelerate the decay yellowing speed of the allium mongolicum regel, and can reduce the storage time are discovered. After the allium mongolicum regel is treated by chitosan solution with theproper concentration (with the mass concentration being 0.2 to 0.75 percent), a semi-permeable membrane with the proper thickness can be formed on the surface of the allium mongolicum regel. The normal and slow aerobic respiration of the allium mongolicum regel leaves can be met; the moisture evaporation can be reduced; the pathogenic bacterium invasion can be reduced, so that the goal of prolonging the storage time of the allium mongolicum regel is reached; the shelf life of the allium mongolicum regel is prolonged. The method has the advantages that the effective storage period of the alliummongolicum regel can be prolonged to about 15d; the fresh keeping method is safe and reliable; the cost is low; the operation is convenient.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a chitosan preservation method for shallots. Background technique [0002] Modern storage and fresh-keeping technologies mainly include physical fresh-keeping methods, chemical fresh-keeping methods, and biological fresh-keeping methods. Among them, the physical fresh-keeping method is highly technical, and has the problems of large equipment investment and difficult maintenance; while the biological fresh-keeping method has not been widely used due to problems such as difficult identification of drug efficacy, complicated purification technology, and relatively high cost; It has the advantages of low cost, energy saving, and simple use, and is widely used, but the residue of chemical reagents and safety are questioned by consumers. [0003] Sand onion is affected by seasonal restrictions and the high water content of the leaves themselves. During storage and transport...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 张凤兰龙金飞杨忠仁郝丽珍黄修梅张晓艳袁学松
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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