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Freezing fresh-keeping method of fresh lotus seedpods and fresh-keeping lotus seedpods

A freeze preservation and freeze preservation technology, which is applied in the direction of freezing/refrigerating preservation of fruits/vegetables, preservation of fruits and vegetables, and protection of fruits/vegetables with a protective coating, which can solve the problem of restricting the sales range and time of fresh lotus pods or fresh lotus seeds , Loss of edible value and commercial value, changes in texture characteristics of lotus seeds, etc., to achieve the effect of improving color protection and freshness, inhibiting growth and reproduction, activity of endogenous enzymes, and slowing down metabolic consumption

Inactive Publication Date: 2020-02-07
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ripening period of lotus pods is generally from August to September, with strong seasonality, and fresh lotus pods or lotus seeds are very prone to browning, dehydration and rot. Generally, fresh lotus seeds will be 2 to 3 days old, and lotus pods will fade in 4 to 6 days. The loss of edible value and commercial value has seriously affected its consumption during the non-ripe period or its sales in non-lotus seed producing areas
At present, low-temperature refrigeration is used to prolong the fresh-keeping period of fresh lotus pods or fresh lotus seeds, but the shelf life is still very limited.
However, the usual quick-freezing method for preservation will lead to changes in the inherent texture characteristics of the thawed lotus seeds, resulting in deterioration of its flavor and mouthfeel.
The problem of preservation has seriously restricted the sales scope and time of fresh lotus pods or fresh lotus seeds.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Select fresh lotus pods with plump grains, bright green color, no yellowish-brown spots, and basically the same maturity, and pour them into the oxidation potential water with a concentration of 50% (V / V) diluted with sterile purified water and soak for 6 minutes. Take out and place on a sterile operating table to drain.

[0023] 2) Prepare a preservative coating containing 10g / L sodium alginate, 8g / L D-sodium erythorbate, 10g / L citric acid, and 8g / L enzymatically hydrolyzed antifreeze protectant for silver carp. Add the lotus pods obtained in step 1) into the film preservative and soak for 12 minutes, remove and drain until no drops of water drip down.

[0024] Immediately spray the calcium chloride aqueous solution with a concentration of 7.5g / L to the lotus pods with a spray device, and stir the lotus pods during the spraying process, so that the calcium chloride aqueous solution is evenly distributed on the surface of the lotus pods. Place the lotus pod in the g...

Embodiment 2

[0029] 1) Select fresh lotus pods with plump grains, bright green color, no yellowish-brown spots, and basically the same maturity, and pour them into the oxidation potential water with a concentration of 20% (V / V) diluted with sterile purified water and soak for 15 minutes. Take out and place on a sterile operating table to drain.

[0030] 2) Preservative coatings containing 5g / L sodium alginate, 5g / L D-sodium erythorbate, 5g / L citric acid, and 5g / L enzymatically hydrolyzed silver carp antifreeze protective agent were prepared. Add the lotus pods obtained in step 1) into the film preservative and soak for 15 minutes, remove and drain until no drops of water drip down.

[0031] Immediately use a spray device to spray a calcium chloride aqueous solution with a concentration of 5g / L to the lotus pods, and stir the lotus pods during the spraying process so that the calcium chloride aqueous solution is evenly distributed on the surface of the lotus pods. Place the lotus pod in th...

Embodiment 3

[0036] 1) Select fresh lotus pods with plump grains, bright green color, no yellowish-brown spots, and basically the same maturity, and pour them into the oxidation potential water with a concentration of 60% (V / V) diluted with sterile purified water and soak for 5 minutes. Take out and place on a sterile operating table to drain.

[0037] 2) Prepare a preservative coating containing 15g / L sodium alginate, 10g / L D-sodium erythorbate, 15g / L citric acid, and 15g / L enzymatically hydrolyzed antifreeze protectant for silver carp. Add the lotus pods obtained in step 1) into the film preservative and soak for 10 minutes, remove and drain until no drops of water drip down.

[0038] Immediately spray the calcium chloride aqueous solution with a concentration of 10g / L on the lotus pod of the spray device, and turn the lotus pod during the spraying process, so that the calcium chloride aqueous solution is evenly distributed on the surface of the pod. Place the lotus pod in the grid fram...

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PUM

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Abstract

The invention discloses a freezing fresh-keeping method of fresh lotus seedpods. The freezing fresh-keeping method comprises the following steps: 1) cold sterilization: sterilizing the fresh lotus seedpods with electrolyzed oxidizing water; 2) coating preservation: forming a preservation coating on the surface of the lotus seedpod by using a coating preservative; 3) oxygen-isolated packaging: carrying out oxygen-isolated packaging on the lotus seedpod; and 4) freezing preservation: putting the packaged lotus seedpods into a refrigeration house for freezing preservation. The method provided bythe invention can effectively inhibit respiration and transpiration of lotus seeds, inhibit growth and propagation of microorganisms and activity of endogenous enzymes and slow down metabolic consumption of nutrients of the lotus seeds, so that the fresh-keeping period is prolonged, and the method has the advantages of good fresh-keeping effect and long effective preservation time. The invention also discloses the fresh lotus seedpod preserved by the method, and the lotus seedpod is fresh in color and good in taste.

Description

technical field [0001] The invention relates to fresh-keeping of fruits and vegetables, in particular to a freezing and fresh-keeping method for fresh lotus pods. The invention also relates to a fresh-keeping lotus pod. Background technique [0002] The lotus pod, also known as the lotus pod, is an inverted conical spongy receptacle where the pistil of the lotus is buried. There are many scattered honeycomb holes on the surface, which gradually expand after fertilization and are called lotus pods. There is a small nut in each hole, which is the lotus seed. Fresh lotus seeds are rich in fragrance, sweet and tender in taste, rich in high-quality protein, fat, trace elements, alkaloids and other nutrients. It has extremely high medicinal value. [0003] my country's planting area exceeds 3.2 million mu, and the lotus pod production is very large. However, the ripening period of lotus pods is generally from August to September, with strong seasonality, and fresh lotus pods o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/148A23B7/16A23B7/04A23B7/157
CPCA23B7/00A23B7/148A23B7/16A23B7/04A23B7/157A23V2002/00
Inventor 刘永乐王发祥俞健李向红崔美丽
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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