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Method for preserving leaf vegetables through controlled atmosphere refrigeration

A technology for leafy vegetables and vegetables, which is applied in the field of controlled atmosphere refrigeration and preservation of leafy vegetables, can solve the problems of insufficient time for film bag controlled atmosphere preservation and single cost of fresh-keeping products in controlled atmosphere warehouses, etc., and is beneficial to application and promotion, The effect of saving equipment and management labor costs and prolonging the fresh-keeping period

Pending Publication Date: 2022-04-01
镇江菖卓科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies of the prior art, the object of the present invention is to provide a method for air-conditioned cold storage and preservation of leafy vegetables. The technical problem of not keeping fresh for long enough

Method used

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  • Method for preserving leaf vegetables through controlled atmosphere refrigeration
  • Method for preserving leaf vegetables through controlled atmosphere refrigeration
  • Method for preserving leaf vegetables through controlled atmosphere refrigeration

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A method for air-conditioned cold storage and preservation of leafy vegetables is carried out according to the following steps:

[0060] (1) Pick fresh leafy vegetables at a time of the day when the temperature is low, such as early morning without dew or in the evening, and select;

[0061] (2) Pre-cool for 12-24 hours in an environment with a temperature of 0-3°C and a humidity of 80-95%;

[0062] (3) It is packed into a polyethylene film bag; the polyethylene film bag is obtained through the following steps: starch and water are stirred and mixed at a temperature of 60-80° C. to obtain an aqueous starch solution, and the temperature is kept at 60-80° C. 80°C, add chitosan and carboxymethyl cellulose to the starch aqueous solution, stop heating after mixing for 30-50 minutes, then add polyethylene resin, stearamide and antioxidant, mix well and enter through the feeding system Single-screw extrusion blow molding machine blows into film at a temperature of 160°C-180°C...

Embodiment 2

[0092] A method for air-conditioned cold storage and preservation of leafy vegetables is carried out according to the following steps:

[0093] (1) Pick fresh leafy vegetables at a time of the day when the temperature is low, such as early morning without dew or in the evening, and select;

[0094] (2) Pre-cool for 12-24 hours in an environment with a temperature of 0-3°C and a humidity of 80-95%;

[0095] (3) It is packed into a polyethylene film bag; the polyethylene film bag is obtained through the following steps: starch and water are stirred and mixed at a temperature of 60-80° C. to obtain an aqueous starch solution, and the temperature is kept at 60-80° C. 80°C, add chitosan and carboxymethyl cellulose to the starch aqueous solution, stop heating after mixing for 30-50 minutes, then add polyethylene resin, stearamide and antioxidant, mix well and enter through the feeding system Single-screw extrusion blow molding machine blows into film at a temperature of 160°C-180°C...

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Abstract

The invention discloses a method for air-conditioned refrigeration and preservation of leaf vegetables, belongs to the field of vegetable preservation, and solves the technical problems that in the existing air-conditioned preservation technology, the preservation product of an air-conditioned warehouse is single and high in cost, and the air-conditioned preservation time of a film bag is not long enough. The method comprises the following steps: picking leaf vegetables, selecting, pre-cooling, bagging, exhausting, filling a mixed gas composed of CO2, O2 and N2, and carrying out modified atmosphere packaging, sealing and cold storage. In modified atmosphere packaging, the concentration of CO2 is 2-5%, the concentration of O2 is 6-14%, the concentration of N2 is 81-92%, and the refrigeration temperature is 0-3 DEG C. Through cooperation of modified atmosphere packaging and low-temperature refrigeration, yellowing, wilting and rotting deterioration of the leaf vegetables are effectively delayed, and the refreshing time of the leaf vegetables is prolonged to 50 days or above. And after the leaf vegetables are packaged, the humidity of the refrigeration house does not need to be adjusted and controlled, the equipment requirement is low, the equipment and management labor cost is saved, and the storage and fresh-keeping process is simplified.

Description

technical field [0001] The invention belongs to the technical field of vegetable fresh-keeping, and in particular relates to a method for air-controlled cold storage and fresh-keeping of leafy vegetables. Background technique [0002] Leafy vegetables are rich in vitamins such as carotene and lutein, minerals such as calcium, magnesium, and potassium, and rich in dietary fiber. Therefore, regular consumption of leafy vegetables can protect eyesight, prevent cardiovascular and cerebrovascular diseases, and help Weight control, etc., are deeply loved by consumers. However, because the vegetative organ of leafy vegetable metabolism is the leaf, which has a thin and flat structure and numerous stomata, which are suitable for gas exchange and water evaporation, therefore, the strong respiration and water evaporation make the leafy vegetable very slow after harvesting. Metabolic disorders are fast to occur, and the specific manifestations are yellowing, wilting and putrefaction. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/148A23B7/04A23B7/152
Inventor 甄锡
Owner 镇江菖卓科技有限公司
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