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Fresh-keeping method of mulberry leaves

A fresh-keeping method and technology of mulberry sprouts are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and fruit/vegetable preservation through freezing/refrigerating, which can solve problems such as food safety hazards of preservatives, and achieve simple methods, broad application markets, and maintenance Nutritional Quality Effects

Pending Publication Date: 2019-05-21
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the preservation of mulberry leaves is mainly to use the method of preservative treatment to store and preserve the eaten mulberry leaves. There are few reports on the preservation of young shoots and young leaves (mulberry sprouts), and the use of preservatives has food safety hazards.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The fresh-keeping method of mulberry sprouts of the present invention comprises steps such as picking, precooling, packaging, refrigeration, specifically as follows:

[0022] (1) Generally, when the weather is fine and the sun shines, pick at 6-9 in the morning. Pick the first part of the mulberry branch with one bud and two leaves, and the length is about 5-7cm. If there are water droplets on the surface of the picked mulberry sprouts, spread them out to dry .

[0023] (2) Select the picked mulberry sprouts, remove the mulberry sprouts with pests and damage, and put them in plastic hollowed-out turnover baskets. The piled height of mulberry sprouts is 10cm, and they are quickly placed in a 4°C freezer to pre-cool to 8°C . The time interval between picking and pretreatment of mulberry sprouts should not exceed 1 hour.

[0024] (3) 100g of the precooled mulberry sprouts is weighed, put into a 300mm×250mm polyethylene modified atmosphere fresh-keeping bag, and seal with...

Embodiment 2

[0027] The fresh-keeping method of mulberry sprouts of the present invention mainly comprises steps such as picking, pre-cooling, packaging, refrigeration, specifically as follows:

[0028] (1) Generally, when the weather is fine and the sun shines, pick at 6-9 in the morning. Pick the first part of the mulberry branch with one bud and two leaves, and the length is about 5-7cm. If there are water droplets on the surface of the picked mulberry sprouts, spread them out to dry .

[0029] (2) Select the picked mulberry sprouts, remove the mulberry sprouts with pests and damage, and put them in plastic hollowed-out turnover baskets. The piled height of mulberry sprouts is 15cm, and they are quickly placed in a 4°C freezer for pre-cooling to 4°C . The time interval between picking and pretreatment of mulberry sprouts should not exceed 1 hour.

[0030] (3) 150g of mulberry sprouts after precooling is weighed, put into a polyethylene modified atmosphere fresh-keeping bag of 300mm×25...

Embodiment 3

[0033] The fresh-keeping method of mulberry sprouts of the present invention mainly comprises steps such as picking, pre-cooling, packaging, refrigeration, specifically as follows:

[0034] (1) Generally, when the weather is fine and the sun shines, it is picked at 6-9 o'clock in the morning, and the front part of the mulberry branch is picked with one bud and two leaves, and the length is about 5-7cm.

[0035] (2) Select the picked mulberry sprouts, remove the mulberry sprouts with pests and damage, put them in plastic hollowed-out turnover baskets, and pile up mulberry leaves at a height of 15cm, and quickly place them in a 4°C freezer to pre-cool to 4°C. The time interval between picking and pretreatment of mulberry sprouts should not exceed 2 hours.

[0036] (3) 150g of precooled mulberry sprouts are weighed, put into a 300mm×250mm polyethylene modified atmosphere fresh-keeping bag, and seal at a place 2cm away from the bag with a heat sealer. The ambient temperature duri...

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PUM

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Abstract

The invention relates to the technical field of food fresh keeping, in particular to a fresh-keeping method of mulberry leaves. The fresh-keeping method comprises the steps that the mulberry leaves are picked; the picked mulberry leaves are pre-cooled to 4-8 DEG C; the pre-cooled mulberry leaves in S2 are put in an air-conditioned fresh-keeping bag for sealing; the O2 permeability of the air-conditioned fresh-keeping bag is 5625-11643 cm<3> / m<2> 24h 0.1Mpa, the CO2 permeability of the air-conditioned fresh-keeping bag is 2800-5821 cm<3> / m<2> 24h 0.1Mpa, and the water vapor permeability of theair-conditioned fresh-keeping bag is 17.81-62.58 g / m<2> 24h; the sealed air-conditioned fresh-keeping bag in S3 is placed in a 2+ / -8-DEG C refrigeration house for storage. The fresh-keeping method ofthe mulberry leaves has the advantages that the fresh-keeping method is physical refrigeration fresh keeping, no chemical reagent is used in the whole process, and the method is simple and safe.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a preservation method for mulberry sprouts. Background technique [0002] Mulberry leaf is a plant resource of "medicine and food of the same origin" confirmed by the Ministry of Health. It is rich in nutrients and contains various active ingredients such as polyphenols, flavonoids, alkaloids, polysaccharides, etc. It has the effects of lowering blood sugar and blood fat. Active, is a source of rich functional food. In recent years, with the improvement of people's awareness of healthy diet, the market demand for functional food is getting higher and higher. Mulberry leaves are more and more popular due to their multiple functional activities. Common products include fresh mulberry sprouts, mulberry leaf tea and ultra-fine mulberry leaf powder, among which fresh mulberry sprouts can be used to make various delicious Dishes are becoming more and more popular. [0003]...

Claims

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Application Information

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IPC IPC(8): A23B7/152A23B7/04
Inventor 陈飞平陈于陇王玲罗政殷娟戴凡炜钟建武
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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