Modified atmosphere preservation method of ottelia acuminata and ottelia acuminata product

Abstract

The invention provides a modified atmosphere preservation method of ottelia acuminata and preserved ottelia acuminata. The preservation method comprises the following steps: S1, a pretreatment step: pretreating ottelia acuminata to obtain a pretreated material; s2, a packaging step: putting the pretreated material into a packaging body, and sealing the packaging body; and S3, a modified atmosphere fresh-keeping step: inputting fresh-keeping gas into the packaging body in which the materials are packaged so as to obtain a fresh-keeping ottelia acuminata product. According to the modified atmosphere preservation method, the quality of the ottelia acuminata in the storage period is greatly improved, the relatively green color is kept, the relatively low relative electric conductivity is kept, the increase of the total number of bacterial colonies is inhibited, and the shelf life of the ottelia acuminata is prolonged.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of fruit and vegetable preservation, and particularly relates to a modified atmosphere preservation method for sea flower and a preserved sea flower product prepared by using the method. BACKGROUND

[0002] Sea flower is a perennial aquatic herb of the family Hydrocharitaceae, mainly distributed in Yunnan, Guangxi and other southwestern regions of China. Wild sea flower is a second-class key protected endangered plant in China. Sea flower is sweet and flat in nature, rich in protein and various mineral elements. For a long time, Yunnan has the habit of eating sea flower, and the inflorescence and flower stem can be eaten.

[0003] However, sea flower is not suitable for storage. In Yunnan, farmers use foam boxes to package and place a small amount of ice bags in the box to maintain low temperature. However, this method has limited effect, resulting in a shelf life of sea flower of only 2 days, causing serious economic losses, food waste and environmental pollution. The problem in the preservation process is that the whole sea flower appears yellowing trend, and the flower head part is rotten and deteriorated. The above prior art cannot meet the long-term preservation of sea flower, which directly affects the long-distance transportation of sea flower.

[0004] Although the freeze-drying and chemical preservation technology of sea flower have been reported, the freeze-drying technology greatly destroys the texture properties of sea flower, affecting its taste; and the chemical preservation technology adds a large amount of chemical preservatives, which is not conducive to human health.

[0005] Therefore, it is of great significance to develop a new green and efficient preservation technology for sea flower. SUMMARY

[0006] In order to achieve the above purpose, the present application maintains the color and taste of sea flower by an optimized modified atmosphere preservation technology, and inhibits the increase of total bacterial count, thereby prolonging the shelf life from 2-3 days to 14 days or more.

[0007] Specifically, the present application adopts the following technical solutions:

[0008] 1. A modified atmosphere preservation method for sea flower, comprising the following steps:

[0009] S1 - pretreatment step: pretreating the sea flower to obtain pretreated material;

[0010] S2 - packaging step: placing the pretreated material in a packaging body and sealing, wherein the mass of the material per volume of the packaging body is 0.001 to 0.900 g / ml; and

[0011] S3 - Modified atmosphere preservation step: inputting a preservation gas into a packaging body in which the material is packed, wherein the preservation gas comprises 5-15% by volume of O2, 5-15% by volume of CO2, and the balance of N2, thereby obtaining a preserved seaweed flower product.

[0012] Optionally, step S1 comprises:

[0013] S11 - Pre-cooling step: placing the harvested seaweed flower into a refrigeration device for pre-cooling;

[0014] S12 - Washing and disinfecting step: washing the pre-cooled seaweed flower with water, then immersing it in a disinfectant solution, and then washing it again with water; and

[0015] S13 - Drying and cutting step: after drying, cutting the washed seaweed flower into 10-15 cm segments.

[0016] Optionally, in step S11, the pre-cooling conditions are a temperature of 0-4°C, a humidity of 80-90%, and pre-cooling for 12-24 hours, and in step S12, the disinfectant solution is a sodium hypochlorite solution.

[0017] Optionally, the packaging body is a packaging box of (100-133 mm) x (200-224 mm) x (50-55 mm), and the mass of seaweed flower added to each packaging box is 110-220 g.

[0018] Optionally, in step S3, a modified atmosphere packaging device is used to input the preservation gas into the packaging body, wherein the gas filling time is 0.46 s.

[0019] Optionally, the preservation gas comprises 9-10% by volume of O2, 10-11% by volume of CO2, and the balance of N2, and the mass of the material per volume of the packaging body is 0.100 to 0.133 g / ml.

[0020] Optionally, the method further comprises, after step S3, placing the modified atmosphere packaged seaweed flower in a refrigeration device for refrigeration, wherein the refrigeration temperature is 2-4°C.

[0021] Optionally, before step S3 and after step S2, the packaging body in which the material is packed is evacuated for 1-10 seconds using a modified atmosphere packaging device.

[0022] 2. A preserved seaweed flower product, which is obtained by any of the above-mentioned modified atmosphere preservation methods.

[0023] Optionally, after refrigeration at 4°C for 14 days, the seaweed flower product maintains a fresh green appearance, has a relative conductivity of 10-20%, and a total bacterial count of 5.00 to 8.00 log CFU / g.

[0024] The modified atmosphere preservation method of the present application greatly improves the quality of the stored sea cucumber flowers, maintains a relatively fresh green color, maintains a relatively low relative conductivity, and inhibits the increase in total bacterial count, thereby extending the shelf life thereof. For example, after being stored at 4°C for 14 days, the appearance of the obtained sea cucumber flower product remains fresh green, the relative conductivity is 10-20%, and the total bacterial count is 5.00 to 8.00 log CFU / g. The shelf life of the sea cucumber flowers is extended from 2-3 days to 4 days or more, preferably 6-14 days, and more preferably 14 days. BRIEF DESCRIPTION OF DRAWINGS

[0025] Figure 1 FIG. 1 shows a comparison of the appearance of sea cucumber flower products stored for 0, 2, 4, 7, 10, and 14 days, respectively, according to the modified atmosphere preservation methods of Comparative Example 1 (CK), Comparative Example 2 (KMAP), and Example 1 (MAP);

[0026] Figure 2 FIG. 2 shows a graph of the change in relative conductivity of sea cucumber flower products stored according to the modified atmosphere preservation methods of Comparative Example 1 (CK), Comparative Example 2 (KMAP), and Example 1 (MAP), respectively, with respect to the number of days of storage;

[0027] Figure 3 FIG. 3 shows a graph of the change in total bacterial count of sea cucumber flower products stored according to the modified atmosphere preservation methods of Comparative Example 1 (CK), Comparative Example 2 (KMAP), and Example 1 (MAP), respectively, with respect to the number of days of storage;

[0028] Figure 4 FIG. 4 shows contour and response surface plots of the interaction of factors on the sensory evaluation score of sea cucumber flowers, wherein A: interaction of carbon dioxide concentration and oxygen concentration; B: CO2 concentration 10%, storage time 10d; C: O2 concentration 10%, storage time 10d; D: CO2 concentration 10%; material mass / container volume 0.1 g / mL; E: O2 concentration 10%, material mass / container volume 0.1 g / mL; F: O2 concentration 10%, CO2 concentration 10%;

[0029] Figure 5 FIG. 5 shows contour and response surface plots of the interaction of factors on the relative conductivity of stored sea cucumber flowers, wherein A: material mass / container volume 0.1 g / mL, storage time 10d; B: CO2 concentration 10%, storage time 10d; C: O2 concentration 10%, storage time 10d; D: CO2 concentration 10%; material mass / container volume 0.1 g / mL; E: O2 concentration 10%, material mass / container volume 0.1 g / mL; F: O2 concentration 10%, CO2 concentration 10%;

[0030] Figure 6Contour plots showing the effect of factor interaction on the total number of colonies of storage bacteria of sea mustard (and response surface plots, where A: material mass / container volume 0.1 g / mL, storage time 10 days; B: CO2 concentration 10%, storage time 10 days; C: O2 concentration 10%, storage time 10 days; D: CO2 concentration 10%; material mass / container volume 0.1 g / mL; E: O2 concentration 10%, material mass / container volume 0.1 g / mL; F: O2 concentration 10%, CO2 concentration 10%. DETAILED DESCRIPTION

[0031] Embodiments of the present application are described in detail below. The embodiments described below are examples for explaining the present application and are not to be understood as limiting the present application. In the embodiments, unless a specific technique or condition is mentioned, the technique or condition described in the literature in the field or according to the product manual is used. The reagents or instruments used are not specified by the manufacturer and are all conventional products available on the market.

[0032] In order to make the objectives, technical solutions, and advantages of the present application clearer, further detailed descriptions of the present application are given below in combination with the accompanying drawings and examples. It should be understood that the specific examples described herein are only for explaining the present application and are not to be understood as limiting the present application.

[0033] On the contrary, the present application encompasses any alternative, modification, equivalent method, and solution defined by the claims, which is within the spirit and scope of the present application. Further, in order to make the public have a better understanding of the present application, in the following detailed description of the present application, some specific details are described in detail. The present application can also be completely understood without the description of these details by those skilled in the art.

[0034] Modified atmosphere packaging is a preservation technology for fruits and vegetables, which is a preservation technology for prolonging the shelf life of internal food by changing the gas composition inside the package. The commonly used gas composition contains O2, CO2, and N2, and Ar and CO are also used in some countries and regions. Among them, O2 is a necessary gas for maintaining the normal respiration of fruits and vegetables, and can inhibit anaerobic bacteria; CO2 can be used as a respiratory inhibitor, and can inhibit the growth of bacteria at medium and high concentrations; N2 is mainly used as a filling gas and does not react with fruits and vegetables. Modified atmosphere packaging can use a mixture of low levels of O2 (usually 1% to 10%) and high levels of CO2 (usually 0% to 20%) to achieve the functions of inhibiting fruit and vegetable respiration, reducing ethylene production, and inhibiting microbial growth, thereby prolonging the shelf life of fruits and vegetables and improving postharvest storage quality.

[0035] Unexpectedly, the inventors have found that by applying modified atmosphere packaging technology to the preservation of sea asparagus and optimizing the composition of the modified atmosphere packaging gas and the material / container volume ratio, preferably in combination with the addition of some other process parameter preferred or unconventional process steps in the modified atmosphere packaging of sea asparagus, the shelf life of sea asparagus can be significantly improved. In particular, even after 14 days of cold storage at 4°C, the appearance of the modified atmosphere packaged sea asparagus product remains fresh green, maintains a low electrical conductivity and inhibits the increase in total bacterial count.

[0036] In one aspect, the present application provides a method for modified atmosphere packaging of sea asparagus, comprising the following steps:

[0037] S1 - a pretreatment step, wherein the sea asparagus is pretreated to obtain pretreated material;

[0038] S2 - a packaging step, wherein the pretreated material is placed in a packaging body and sealed, and;

[0039] S3 - a modified atmosphere packaging step, wherein a modified atmosphere gas is introduced into the packaging body containing the material, thereby obtaining a preserved sea asparagus product.

[0040] In step S2, the material mass / packaging body volume can be 0.001 to 0.900 g / ml. In step S3, the modified atmosphere gas can comprise 5-15 vol% O2, 5-15 vol% CO2 and the balance N2.

[0041] The pretreatment step of step S1 can comprise:

[0042] S11 - a precooling step, wherein the harvested sea asparagus is pre-cooled in a refrigeration device for use;

[0043] S12 - a washing and disinfecting step, wherein the pre-cooled sea asparagus is washed with water, then immersed in a disinfecting solution, and then washed again with water; and

[0044] S13 - a draining and cutting step, wherein the washed sea asparagus is drained and cut into 10-15 cm segments.

[0045] In step S11, the pre-cooling conditions can be a temperature of 0-4°C, a humidity of 80-90% and pre-cooling for 12-24 hours.

[0046] Preferably, the disinfecting solution can be a sodium hypochlorite solution. Step S12 can comprise washing the sea asparagus sample twice with deionized water, immersing it in a 100 mg / L sodium hypochlorite solution for 5 min, and then washing it again with deionized water.

[0047] In step S2, the package used can be a package box of (100-133mm) x (200-224mm) x (50-55mm), preferably a package box of 133mm x 224mm x 55mm. Step S2 can further include a weighing operation, specifically, weighing a certain amount of sea cucumber flower and placing it in a package box of 133mm x 224mm x 55mm. The amount of sea cucumber flower weighed is 110g-220g, which varies according to the set material mass / container volume.

[0048] In step S3, preferably, a modified atmosphere packaging device is used to input the fresh-keeping gas into the package. The filling time is 0.46s, the heat sealing temperature is 135°C, and the heat sealing time is 0.2s.

[0049] Preferably, the fresh-keeping gas can contain 9-10% by volume of O2, 10-11% by volume of CO2, and the balance of N2. More preferably, the fresh-keeping gas can contain 10% by volume of O2 and 10% by volume of CO2. In step S2, the material mass / volume of the package can be 0.100-0.133g / ml, preferably 0.100g / ml.

[0050] Preferably, the modified atmosphere preservation method of the present application can further include, after step S3, placing the modified atmosphere packaged sea cucumber flower in a refrigeration device for refrigeration, wherein the refrigeration temperature is 2-4°C.

[0051] Preferably, the modified atmosphere preservation method of the present application includes, before step S3 and after step S2, evacuating the package containing the material with the modified atmosphere packaging device for 1-10s.

[0052] In a second aspect, the present application provides a preserved sea cucumber flower product, which is obtained by any of the modified atmosphere preservation methods described above.

[0053] In particular, after refrigeration at 4°C for 14 days, the sea cucumber flower product maintains a fresh green color, has a relative conductivity of 10-20%, and a total bacterial count of 5.00-8.00log CFU / g.

[0054] In summary, the present application provides a modified atmosphere preservation method for sea cucumber flower and a preserved sea cucumber flower product provided by the method. The modified atmosphere preservation technology of the present application greatly improves the quality of sea cucumber flower during storage, maintains a relatively fresh green color, maintains a low relative conductivity, and inhibits the increase of total bacterial count, thereby prolonging the shelf life.

[0055] The present application is further described in detail below by way of examples.

[0056] Example 1

[0057] Example 1 (MAP) provides a modified atmosphere packaging method for sea asparagus, the specific steps are as follows:

[0058] (1) Pre-cooling: the harvested sea asparagus is placed in a 4℃ refrigerator for pre-cooling for 12 hours, and the humidity is maintained at 80% to 90%.

[0059] (2) Cleaning and disinfection: the sea asparagus sample is cleaned with deionized water for 2 times, then soaked in 100 mg / L sodium hypochlorite solution for 5 min, and cleaned again with deionized water.

[0060] (3) Drainage and cutting: after draining, the sea asparagus is cut into 10-15 cm segments.

[0061] (4) Packaging, weighing and air extraction: a certain amount of sea asparagus is weighed and placed in a 133 mm x 224 mm x 55 mm packaging box, sealed, and then the sealed packaging body is air extracted for 5 seconds using a modified atmosphere packaging device, wherein the ratio of sea asparagus mass to packaging box volume is 0.10 g / ml.

[0062] (5) Aeration packaging: a modified atmosphere packaging device is used to input modified atmosphere preservation gas into the packaging box containing sea asparagus, wherein the aeration time is 0.46 s, the heat sealing temperature is 135℃, and the heat sealing time is 0.2 s. The O2 concentration in the modified atmosphere preservation gas is 10 vol%, the CO2 concentration is 5 vol%, and the rest is N2.

[0063] (6) Cold storage: the modified atmosphere packaged sea asparagus product is placed in a 4℃ refrigerator for cold storage.

[0064] Examples 2 to 26

[0065] Examples 2 to 26 each provide a modified atmosphere packaging method for sea asparagus, the specific steps are basically the same as those of Example 1, the difference is that the ratio of sea asparagus mass to packaging box volume in step (4) and / or the composition of modified atmosphere preservation gas in step (5) and / or the cold storage days in step (6) are changed according to Table 1.

[0066] Table 1

[0067]

[0068]

[0069] Table 1 is a four-factor three-level response surface experiment design, 29 groups of experimental combinations are automatically generated by software, which is used to reflect the influence of different factors on the quality of sea asparagus.

[0070] Comparative Example 1 (CK)

[0071] Comparative Example 1 provides a modified atmosphere preservation method for sea flower, the specific steps are basically the same as the steps of Example 1, the difference is that in steps (4) and (5), the sea flower is sealed in the packaging box in an air environment, and the air contains 21% O2+0.03% CO2+78.07% N2.

[0072] Comparative Example 2 (KMAP)

[0073] Comparative Example 2 provides a modified atmosphere preservation method for sea flower, the specific steps are basically the same as the steps of Example 1, the difference is that in steps (4) and (5), the sea flower is sealed in the packaging box in an air environment, and the air contains 21% O2+0.03% CO2+78.07% N2.

[0074] Test Example

[0075] At the time of reaching the storage days, the samples of Example 1-26 were taken out, and the optimal modified atmosphere preservation parameters were calculated by the response surface formula, which were used as test examples. At the time of reaching the storage days, the samples in Comparative Examples 1 and 2 and the test examples were taken out and tested for changes in indicators, and the detection indicators included sensory score, relative conductivity and total number of colonies. The storage days were the days when the color of one sea flower in the packaging box began to brown, and part of the sea flower began to rot.

[0076] 1. Sensory score

[0077] Ten sensory evaluation personnel (5 men and 5 women) were selected, and according to the color, texture, odor and rot degree of sea flower, the overall sensory indicators of sea flower after storage were scored, and then the average value and standard deviation of the scores of the ten sensory evaluation personnel were obtained. The scoring standard is shown in Table 2:

[0078] Table 2

[0079]

[0080] 2. Relative conductivity

[0081] Take 1 g of sea flower stem, wash it with deionized water, add 20 mL of deionized water, and measure the conductivity of the solution after standing at room temperature for 1 h, which is recorded as a. Then boil the solution for 5 min, and measure the conductivity of the solution again, which is recorded as b. The relative conductivity is calculated as shown in the following formula:

[0082] (Relative conductivity = a / b x 100)

[0083] 3. Total number of colonies

[0084] 3M total number of colonies test sheet was used to determine the total number of colonies of the samples of each example, comparative examples 1 and 2, and test examples.

[0085] The test results are shown in Table 3. Table 3 shows the sensory score, relative conductivity (%) and total number of colonies (log CFU / g) of the stored samples of each example after storage for days.

[0086] Table 3

[0087]

[0088] 1 10 people scored and averaged the scores, with one decimal place; 2 The average value ± standard deviation of three parallel samples for each test; 3 Three parallel samples ± standard deviation for each test.

[0089] The comparative test results of the appearance, relative conductivity and total number of colonies of sea flower stored for 14 days of Comparative Example 1, Comparative Example 2 and Test Example are shown in Table 3. Figures 1-3

[0090] From the data in Table 3 above, it can be seen that as the O2concentration, CO2concentration and material mass / container volume increase, the sensory score shows a trend of first increasing and then decreasing, and the relative conductivity and total number of colonies show a trend of first decreasing and then increasing.

[0091] The optimal modified atmosphere parameters were obtained by data fitting of the data in Table 3 above. The data fitting was performed using Design-expert 13 software to fit each column of data in Table 3, and the fitting regression equation and variance analysis results of the sensory score, relative conductivity and total number of colonies were obtained, wherein the regression equation is as follows:

[0092] Y1 = 3.44354 + 0.21276*A + 0.387328*B + 83.04449*C + 0.341797*D + 0.02975*A*B + 3.55355*A*C - 0.00875*A*D + 1.51818*B*C + 0.035714*B*D - 0.524328*C*D - 0.035552*A 2 -0.020988*B 2 -636.31685*C 2 -0.042525*D 2 ;

[0093] ​Y2 = 44.92746 + 0.757401*A - 0.259559*B - 344.81596*C - 4.59759*D - 0.085127*A*B - 8.82353*A*C - 0.143087*A*D + 1.40976*B*C + 0.049449*B*D + 14.94261*C*D + 0.095232*A 2 + 0.031725*B 2 + 1371.22376*C 2 + 0.259628*D 2 ;

[0094] Y3 = 11.19646 - 0.148642*A - 0.287249*B - 8.83632*C - 0.625088*D + 0.007129*A*B - 1.59745*A*C + 0.013272*A*D - 0.330404*B*C + 0.006717*B*D - 0.107294*C*D + 0.008358*A 2 + 0.009063*B 2 + 112.20447*C 2 + 0.026318*D 2 ;

[0095] wherein Y1, Y2, Y3 represent sensory score, relative conductivity and total bacterial count, respectively; A, B, C, D represent O2 concentration (%), CO2 concentration (%), material mass / vessel volume (g / mL) and storage days (d), respectively. Figure 4 The contour and response surface plots showing the interaction of factors on the sensory score of sea chives during storage are shown. Figure 5 The contour and response surface plots showing the interaction of factors on the relative conductivity of sea chives during storage are shown. Figure 6 The contour and response surface plots showing the interaction of factors on the total bacterial count of sea chives during storage are shown.

[0096] The optimal modified atmosphere preservation parameters obtained by the response surface model are shown. Figures 4-6 The optimal modified atmosphere preservation parameters obtained by the response surface model are shown.

[0097] The above experiments and results show that the modified atmosphere preservation technology greatly improves the quality of sea chives during storage, maintains a relatively fresh green color, maintains a relatively low relative conductivity, inhibits the increase of total bacterial count, and prolongs the shelf life of sea chives.

[0098] It should be pointed out finally that the above embodiments are only used to illustrate the technical solutions of the embodiments of the present application, but not to limit them. Although the present application has been described in detail with reference to the foregoing embodiments, it should be understood by those skilled in the art that the technical solutions recorded in the foregoing embodiments can be modified, or some technical features can be replaced equivalently; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application. Any changes or replacements that can be easily thought of by those skilled in the art within the technical scope disclosed by the present application should be covered within the protection scope of the present application.

Claims

1. A modified atmosphere preservation method for seaweed flowers, characterized in that... Includes the following steps: S1 - Pretreatment step: The seaweed is pretreated to obtain pretreated material; S2 - Packaging Step: The pretreated material is placed in a package and sealed, wherein the material mass / package volume is 0.001 to 0.900 g / ml; S3 - Modified atmosphere packaging step: Introduce a preservative gas into the packaging containing the material, wherein the preservative gas contains 5-15% by volume O2, 5-15% by volume CO2 and the balance N2, thereby obtaining a preserved seaweed product.

2. The modified atmosphere packaging method according to claim 1, characterized in that... Step S1 includes: S11 - Pre-cooling step: Place the harvested seaweed flowers into a refrigeration device for pre-cooling before use; S12 - Cleaning and disinfection steps: After rinsing the pre-cooled seaweed with water, soak it in disinfectant solution, then rinse it again with water; and S13 - Draining and Cutting Steps: After draining, cut the cleaned seaweed into 10-15cm pieces.

3. The modified atmosphere packaging method according to claim 2, characterized in that, In step S11, the pre-cooling conditions are a temperature of 0-4℃, a humidity of 80%-90%, and a pre-cooling time of 12-24 hours. In step S12, the disinfectant is a sodium hypochlorite solution.

4. The modified atmosphere packaging method according to claim 1, characterized in that... The packaging body is a packaging box with dimensions of (100-133mm)×(200-224mm)×(50-55mm).

5. The modified atmosphere packaging method according to claim 4, characterized in that... In step S3, the preservative gas is introduced into the packaging body using modified atmosphere packaging equipment, wherein the inflation time is 0.46s.

6. The modified atmosphere packaging method according to claim 1, characterized in that... The preservative gas contains 9-10% by volume O2, 10-11% by volume CO2, and the balance N2, and the material mass / package volume is 0.100 to 0.133 g / ml.

7. The modified atmosphere packaging method according to any one of claims 1 to 6, characterized in that... The method further includes, after step S3, placing the modified atmosphere packaged seaweed in a refrigeration device for refrigeration, wherein the refrigeration temperature is 2-4℃.

8. The modified atmosphere packaging method according to any one of claims 1 to 6, characterized in that... Before step S3 and after step S2, the package containing the material is evacuated for 1-10 seconds using a modified atmosphere packaging device.

9. A preserved seaweed product, characterized in that... The preserved seaweed product is obtained by the modified atmosphere preservation method according to any one of claims 1 to 8.

10. The preserved seaweed product according to claim 9, characterized in that... After being refrigerated at 4°C for 14 days, the appearance of the seaweed product remained bright green, the relative conductivity was 10-20%, and the total bacterial count was 5.00 to 8.00 log CFU / g.

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