Cold-chain logistics ecological fresh-keeping method for fresh vegetables

A technology of cold chain logistics and preservation method, which is applied in the preservation of fruits and vegetables, preservation of food ingredients as antimicrobials, preservation of fruits/vegetables by freezing/refrigeration, etc. Reduce decay and deterioration, weaken the effect of oxidation

Inactive Publication Date: 2021-12-10
云谷怒江农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problems that occur after the above-mentioned vegetables are harvested will greatly reduce the edible quality of vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A cold chain logistics ecological preservation method for fresh vegetables, comprising the following steps:

[0025] S1), pretreatment: select fresh, complete, and disease-free spinach, remove sundries, wash the vegetables with 1-3% sodium chloride aqueous solution at 5-12° C., and drain the water;

[0026] S2), pre-cooling: Spray 2-3% water of vegetable mass on the pre-treated vegetables, and send it to vacuum pre-cooling machine for vacuum pre-cooling treatment. The pre-cooling final temperature of the vacuum pre-cooling machine is 4°C, and the relative humidity is 75-85%. , precooled for 6 hours to obtain precooled vegetables;

[0027] S3), soaking fresh-keeping solution: configuring fresh-keeping solution. The preservation solution includes the following raw materials in parts by weight: 100 parts of purified water, 0.8 parts of calcium chloride, 1.2 parts of pullulan, 0.03 parts of sodium alginate, 0.02 parts of modified lignin, 0.08 parts of citric acid, polyethy...

Embodiment 2

[0036] A cold chain logistics ecological preservation method for fresh vegetables, comprising the following steps:

[0037] S1), pretreatment: select fresh, complete, and disease-free spinach, remove sundries, wash the vegetables with 1-3% sodium chloride aqueous solution at 5-12° C., and drain the water;

[0038] S2), pre-cooling: Spray 2-3% water of vegetable mass on the pre-treated vegetables, and send it to the vacuum pre-cooler for vacuum pre-cooling treatment. The pre-cooling final temperature of the vacuum pre-cooler is 2-6° C. 85%, pre-cooling for 5 hours to obtain pre-cooling vegetables;

[0039]S3), soaking fresh-keeping solution: configuring fresh-keeping solution. The preservation solution includes the following raw materials in parts by weight: 95 parts of purified water, 0.2 parts of calcium chloride, 0.2 parts of pullulan, 0.01 parts of sodium alginate, 0.01 parts of modified lignin, 0.05 parts of citric acid, polyethylene glycol 0.05 part, 0.05 part of gibber...

Embodiment 3

[0046] A cold chain logistics ecological preservation method for fresh vegetables, comprising the following steps:

[0047] S1), pretreatment: select fresh, complete, and disease-free spinach, remove sundries, wash the vegetables with 1-3% sodium chloride aqueous solution at 5-12° C., and drain the water;

[0048] S2), pre-cooling: Spray 2-3% water of vegetable mass on the pre-treated vegetables, and send it to the vacuum pre-cooler for vacuum pre-cooling treatment. The pre-cooling final temperature of the vacuum pre-cooler is 2-6° C. 85%, pre-cooling for 8 hours to obtain pre-cooling vegetables;

[0049] S3), soaking fresh-keeping solution: configuring fresh-keeping solution. The preservation solution includes the following raw materials in parts by weight: 105 parts of purified water, 1.5 parts of calcium chloride, 2 parts of pullulan, 0.1 part of sodium alginate, 0.05 part of modified lignin, 0.15 part of citric acid, polyethylene glycol 0.4 parts, 0.1 parts of gibberelli...

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PUM

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Abstract

The invention relates to the technical field of vegetable fresh-keeping, in particular to a cold-chain logistics ecological fresh-keeping method for fresh vegetables. The cold-chain logistics ecological fresh-keeping method for the fresh vegetables comprises the following steps: S1, performing pretreatment: thoroughly washing the vegetables with a sodium chloride aqueous solution; S2, performing precooling: spraying water on the pretreated vegetables, and feeding the pretreated vegetables into a vacuum precooler for vacuum precooling; S3, performing soaking in a fresh-keeping solution: soaking the pre-cooled vegetables in the fresh-keeping solution, and performing draining; S4, performing ultraviolet sterilization and disinfection; S5, performing low-temperature refrigeration: putting the vegetables into a refrigerator for refrigeration treatment; S6, performing inflating: packaging the vegetables in a fresh-keeping bag, and inflating the fresh-keeping bag with gas; S7, performing boxing: after performing packaging with the fresh-keeping bag, then putting the fresh-keeping bag into a fresh-keeping box; and S8, performing cold-chain logistics transportation. The invention provides the cold-chain logistics ecological fresh-keeping method for fresh vegetables, which can effectively reduce nutrient loss and water loss of the vegetables, so that the vegetables are kept in a fresh state for a long time after being picked, and the fresh-keeping time of the vegetables is prolonged.

Description

technical field [0001] The invention relates to the technical field of preservation of water vegetables, in particular to an ecological preservation method of cold chain logistics of fresh vegetables. Background technique [0002] The preservation of agricultural products is the continuation of agricultural production, and post-harvest storage occupies an important position in agriculture, which can effectively reduce losses. Vegetables are easily infected by harmful microorganisms such as bacteria and molds after harvesting, resulting in rot and deterioration, which is not conducive to the storage and transportation of vegetables. The biggest characteristic of vegetable agricultural products is that the water content is quite high, and it is easy to lose the source of water, resulting in a decrease in the water content of the vegetable tissue and a decrease in the cell turgor, which makes the vegetable lose its freshness, such as wilting, shrinkage, and loss of luster. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/015A23B7/148A23B7/154
CPCA23B7/04A23B7/015A23B7/148A23B7/154A23V2002/00A23V2200/02A23V2200/10A23V2250/032A23V2250/11A23V2250/126A23V2250/124A23V2250/5026A23V2250/5076A23V2200/242
Inventor 高海俊
Owner 云谷怒江农业科技发展有限公司
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