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Fresh-keeping method for controlling browning of onions through light processing

A fresh-keeping method and onion technology are applied in the preservation of fruits and vegetables, the preservation of food ingredients as anti-microbials, food preservation, etc. Effects of membrane lipid peroxidation and browning, inhibition of degradation, and ease of operation

Pending Publication Date: 2020-01-10
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Lightly processed shallots have broad consumption prospects due to their convenience, nutrition, and pollution-free characteristics. However, fresh-cut shallots are prone to a series of problems such as browning, yellowing, water loss and weight loss, which seriously affect their sensory quality and nutrition. value; in addition, local mechanical damage and microbial infection also affect the storage of its postharvest quality

Method used

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  • Fresh-keeping method for controlling browning of onions through light processing
  • Fresh-keeping method for controlling browning of onions through light processing
  • Fresh-keeping method for controlling browning of onions through light processing

Examples

Experimental program
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Effect test

Embodiment 1

[0032] S1. Choose fresh, uniform-sized shallots, and peel off the outer yellow skin of the shallots; cut the shallots lengthwise, and the utensils, cutting boards, and operating environment must be clean and sterile; peel off the skin of the fresh onions after cleaning, and cut along the veins of the bulbs Cut the whole onion into thin strips of onion with a certain width; the width of the thin strips of onion is greater than 2mm and not more than 5mm;

[0033] S2. Bamboo leaf antioxidant soaking treatment: place 90g of lightly processed shallots in the bamboo leaf antioxidant solution with a concentration of 0.1g / L for 1min at room temperature;

[0034] S3. Packing by modified atmosphere machine: put the lightly processed shallots into a high-barrier modified atmosphere fresh-keeping bag with a thickness of 100 μm, and seal and pack them with a modified atmosphere machine;

[0035] S4. Refrigeration: put the fresh-keeping bag into the cold storage and store at 4°C with a rela...

Embodiment 2

[0037] The difference between this embodiment and Embodiment 1 is that 100 g of lightly processed shallots are soaked, the width of the shallot strips is 3 mm, the refrigerated temperature is 4° C., and the relative humidity is 65%.

Embodiment 3

[0039] The difference between this embodiment and embodiment 1 is that 150g lightly processed shallots are soaked, the width of the shallot strips is 4mm, the refrigerated temperature is 6°C, and the relative humidity is 60%.

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Abstract

The invention relates to a preservation method for controlling browning of onions through light processing, which belongs to the technical field of vegetable preservation. The method is characterizedby soaking the fresh-cut onions in 0.1 g / L of a bamboo leaf antioxidant for 1 min, and compounding the fresh-cut onions with 70% CO2 and 30% O2, through modified atmosphere packaging treatment, the fresh-cut onions can be obtained, and the degree of browning, yellowing and decay rate fresh-cut onions can be greatly reduced under suitable storage conditions. According to the fresh-keeping method provided by the invention, a series of problems in the prior art that fresh-cut onions are extremely easy to brown and yellow, lose water and lose weight and the like are solved, and the fresh-keeping method has the characteristics of being simple and convenient to operate, practical and convenient. The preservation period and the shelf life of the lightly-processed onion slices preserved by the method can be prolonged to the 24th day at most, and industrial production is realized in an extremely short time.

Description

technical field [0001] The invention relates to the technical field of vegetable fresh-keeping, in particular to a fresh-keeping method for controlling the browning of lightly processed shallots. Background technique [0002] Fresh-cut fruits and vegetables, also known as minimally processed fruits and vegetables, semi-processed fruits and vegetables, lightly processed fruits and vegetables, etc., refer to the use of fresh fruits and vegetables as raw materials, after a series of treatments such as grading, cleaning, trimming, peeling, cutting, preservation, packaging, etc., Ready-to-eat or ready-to-use fruit and vegetable products that are transported into refrigerators for sale at low temperature. Fresh-cut fruits and vegetables not only maintain the original fresh state of fruits and vegetables, but also make the products clean and hygienic after processing. They belong to the category of clean vegetables. They are natural, nutritious, fresh, convenient and highly availab...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/148A23B7/04A23L5/41
CPCA23B7/154A23B7/148A23B7/04A23L5/41A23V2002/00A23V2250/21A23V2200/048A23V2200/02A23V2200/10A23V2250/11A23V2250/126
Inventor 胡文忠管磬馨冯可管玉格王宇于皎雪郝可欣张越刘思思杨香艳
Owner DALIAN NATIONALITIES UNIVERSITY
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