CN109090427A - A kind of anti-corrosive fresh-keeping processing method of vegetables - Google Patents
A kind of anti-corrosive fresh-keeping processing method of vegetables Download PDFInfo
- Publication number
- CN109090427A CN109090427A CN201810932556.2A CN201810932556A CN109090427A CN 109090427 A CN109090427 A CN 109090427A CN 201810932556 A CN201810932556 A CN 201810932556A CN 109090427 A CN109090427 A CN 109090427A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- fresh
- processing method
- keeping processing
- corrosive fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 82
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 38
- 241000894006 Bacteria Species 0.000 claims abstract description 30
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 23
- 239000004310 lactic acid Substances 0.000 claims abstract description 23
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 229920001491 Lentinan Polymers 0.000 claims abstract description 17
- 229940115286 lentinan Drugs 0.000 claims abstract description 17
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000007598 dipping method Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 18
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 3
- 238000002803 maceration Methods 0.000 claims description 3
- 238000005470 impregnation Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 244000052616 bacterial pathogen Species 0.000 abstract description 4
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 4
- 244000245420 ail Species 0.000 abstract 1
- 238000007605 air drying Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 17
- 241000219315 Spinacia Species 0.000 description 8
- 235000009337 Spinacia oleracea Nutrition 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 238000004321 preservation Methods 0.000 description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 5
- 240000002853 Nelumbo nucifera Species 0.000 description 5
- 230000003260 anti-sepsis Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000005260 corrosion Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 240000008881 Oenanthe javanica Species 0.000 description 3
- 235000000365 Oenanthe javanica Nutrition 0.000 description 3
- 235000013559 Schnittsellerie Nutrition 0.000 description 3
- 235000002597 Solanum melongena Nutrition 0.000 description 3
- 244000061458 Solanum melongena Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 235000003934 Abelmoschus esculentus Nutrition 0.000 description 1
- 240000004507 Abelmoschus esculentus Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000000318 Bindesalat Nutrition 0.000 description 1
- 244000106835 Bindesalat Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 244000026811 Brassica nipposinica Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010520 Canavalia ensiformis Nutrition 0.000 description 1
- 235000010518 Canavalia gladiata Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 description 1
- 244000067456 Chrysanthemum coronarium Species 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000001723 Entada phaseoloides Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 235000007710 Grifola frondosa Nutrition 0.000 description 1
- 240000001080 Grifola frondosa Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 240000001740 Momordica dioica Species 0.000 description 1
- 235000018365 Momordica dioica Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 241000222351 Pleurotus cornucopiae Species 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000006278 hypochromic anemia Diseases 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 208000020442 loss of weight Diseases 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000130 stem cell Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of anti-corrosive fresh-keeping processing methods of vegetables, it is related to the anti-corrosive fresh-keeping field of vegetables, after the vegetable cleaning of fresh picking, impregnated 10~20 minutes in marine alga juice and garlic juice solution, after 15 DEG C~35 DEG C of forced air drying at room temperature dipping or sprinkling lentinan and lactic acid bacteria mixed liquor, be packed into freshness protection package, vacuum packaging, pathogenic bacteria and spoilage organisms can be effectively killed, the breathing time of vegetables is extended, fresh keeping time is 1 week or so.
Description
Technical field
The present invention relates to the anti-corrosive fresh-keeping field of vegetables, the anti-corrosive fresh-keeping processing method of especially a kind of vegetables.
Background technique
At present vegetables industry frequently with preservation method be cold chain transportation or using by way of antistaling agent.As one kind is true
Vacuum freecing-dry processing method, abbreviation FD freeze-drying are to combine vacuum technique and Refrigeration Technique to process high-end take off
Water food, such as vegetable and fruit etc., since food passes through frozen dried, mouthfeel is fine, but by low temperature come preservation vegetables needs
The huge energy is consumed, cost is very high, and vegetables, once thawing, quality can rapid decrease.
Contain biggish moisture in fresh vegetables body, and need to maintain its freshness by breathing, vegetables are storing
Biggish loss of weight can be generated after a period of time, increases the loss during vegetables storage and transportation, saved even if vegetables are connected root harvesting,
The environment as needed for its not complete vegetables eubolism, can only also delay the quality decline of vegetables, the effect of fresh-keeping of vegetables
It is limited.Chinese patent 201710977039.2 discloses a kind of method of fresh-keeping of vegetables, comprising the following steps: washing and sieving, sterilization, guarantor
Fresh processing, pack, refrigeration are breathed in vegetables body by inhibiting, keep vegetables internal water, extend its freshness date, subtract simultaneously
The nutrient consumption and chlorosis of slow vegetables, but its antistaling agent used is chemical reagent composition, but its additive amount reaches certain
When concentration or dosage level, certain toxic side effect can be generated.
The corruption of vegetables, which is often as existence in the soil of planting vegetable, a large amount of spoilage organisms, even if after harvested vegetable
It being cleaned and keeps vegetable surface dry, spoilage organisms remaining can still adhere to, once stacking temperature and humidity is suitable for that spoilage organisms starts
It breeds and leads to vegetable spoilage.Use 150-300mg/kg sodium hypochlorite as vegetable as Chinese patent 201810067977.3 is open
The cleaning solution of dish can kill the bacterium washed on vegetables, but use the food of sodium hypochlorite, exist because of heating discoloration or taste
Road is deteriorated, salinity becomes the problems such as excessive.In order to solve food-safety problem, more and more researchers start to be conceived to vegetables
Green anti-rot and fresh-keeping method, as Chinese patent 201210057425.7 provide a kind of vegetables method for anticorrosion treatment, in order to
It is purged, vegetables is impregnated into the lactic acid aqueous solution of 0.1 weight of weight %~1.0 % to being present in, remove vegetable surface
Miscellaneous bacteria, then low temperature drying is carried out, to inhibit the breeding of spoilage organisms.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of anti-corrosive fresh-keeping processing methods of vegetables, by using perfume (or spice)
Mushroom polysaccharide and lactic acid bacteria are compounded, and to inhibit the breeding of spoilage organisms, have preferable preservation and antisepsis function to vegetables.
The present invention is achieved by the following technical programs.
A kind of anti-corrosive fresh-keeping processing method of vegetables provided by the invention is that perfume will be sprayed after the vegetable cleaning of fresh picking
The mixed liquor of mushroom polysaccharide and lactic acid bacteria is packed into freshness protection package, vacuum packaging.
The mixed liquor of the lentinan and lactic acid bacteria, the mass percent containing lentinan are 1-10%, are contained
The mass percent of lactic acid bacteria is 1-10%, remaining is water.
The mixed liquor of the lentinan and lactic acid bacteria can also be used to impregnate vegetables, and it is more that the maceration extract contains mushroom
The mass percent of sugar is 0.1-1%, and the mass percent containing lactic acid bacteria is 0.1-1%, remaining is water.
The vegetables are leaf vegetables, mushroom, beans and fruit.
So-called leaf vegetables has komatsuna, cabbage, Shandong Chinese cabbage, crowndaisy chrysanthemum, Chinese cabbage, Chinese celery, leek, spinach, green stem vegetable, open country
Damp dish, potherb mustard, romaine lettuce, rape flower and others eat vegetables of leaf etc..
So-called mushroom has pine mushroom, mushroom, mushroom, needle mushroom, Pleurotus eryngii, agaric, sliding mushroom, halimasch, pleurotus cornucopiae, grifola frondosa
And agaric etc..
So-called beans has red bean, Kidney bean, pea, green soy bean, semen viciae fabae, soybean, peanut, sesame and sword bean etc..
So-called fruit vegetables has eggplant, tomato, green pepper, pumpkin, cucumber, balsam pear, wax gourd, gumbo, capsicum, lotus root and cucurbita pepo
Deng fruit etc..
The fresh vegetables is impregnated into the sea containing mass percent 0.2%~1% before pack, the vegetables
In algae juice and garlic juice solution.
The mass percent of marine alga juice and garlic juice is (6-10) in the marine alga juice and garlic juice solution: 1.
The dipping temperature of the marine alga juice and garlic juice solution is 20 DEG C~35 DEG C, carries out 10 minutes~20 minutes dippings
After processing, in 15 DEG C~35 DEG C be dried at room temperature by air blast.
The vacuum-packed vegetables are positioned below room temperature but are more than or equal to zero temperature and save.
The vacuum-packed vegetables storage temperature is 0-10 DEG C.
The vacuum packaging uses PB bags of packagings.
The beneficial effects of the present invention are:
(1) lentinan and lactic acid bacteria can further suppress the growth of pathogenic bacteria and spoilage organisms in vegetables, save wind
Taste substance does not change food tissue state, and under the conditions of normal fresh-keeping storage, nor affects on the organoleptic attribute of food.Its
It is secondary, required nutriment can be provided for the respiration of vegetables, the bioactivity of mineral element can be improved, also conducive to exhaling for vegetables
It inhales, is beneficial to fresh-keeping of vegetables.
(2) marine alga juice and garlic juice solution can kill pathogenic bacteria and spoilage organisms in vegetables, rotten in vegetables when reducing bag
Lose the quantity of bacterium and pathogenic bacteria.
Specific embodiment
Be described further below technical solution of the present invention, but claimed range be not limited to it is described.
Embodiment 1
The present invention selects spinach to carry out preservation and antisepsis processing.
The spinach of a certain farmer family of Guizhou Province's wheatland township is selected, band has been eradicated, has been cleaned up, if placed as former state,
The spoilage organisms adhered on spinach blade face after the condition of moisture and temperature is complete will be bred immediately, then be rotted to root, band
The holding time of the fresh spinach of root is generally 2-3 days.
Being prepared for mass percent as fresh anti-corrosion solution of the invention is 0.1% lentinan and 0.3% lactic acid bacteria
Mixed liquor, the mixed liquor of 0.6% lentinan and 0.5% lactic acid bacteria, the mixed liquor of 1% lentinan and 0.9% lactic acid bacteria,
The mixed liquor and 1% lentinan and five kinds of water of the mixed liquor of 0.3% lactic acid bacteria of 0.1% lentinan and 0.9% lactic acid bacteria
Solution.
Fresh spinach is subjected to necessary pre-treatment (such as clean, remove mud, impurity elimination root etc.), the spinach of every 6kg is used respectively
The fresh anti-corrosion solution of 10kg impregnates 5-10min, make 10-20 DEG C of temperature of maceration extract.Then PB bags are packed into, PB bags are taken out true
It after sky, is stored in 20-30 DEG C of hothouse and is dried by air blast, carry out ultraviolet-sterilization 10-30min；It is filled after sterilization
Carton storage, storage temperature are 0-10 DEG C, are completed within whole process 2 hours.
The indices that spinach in PB bags is detected after 3 days, are shown in Table 1.
Table 1
Note: it examines and refers to SN/T 0626-2017.The culture medium used has used the agar of standard to train general bacterium
Support base, BGLB culture medium used for coli-group, count plate pass through using the culture medium dilution-plate method and
Frequency method is calculated, and is indicated with every 1g.Cfu (colony forming unit, Colony Forming Unit) in table indicates " to make
The bacterium number detected for bacterium colony ", MPN (most probable number, most probable number) indicate " most probable number ", are logical
Cross the bacterium number for every 1g that each method is found out.
As known from Table 1, lentinan and lactic acid bacteria are used in compounding in the present invention, in addition to coliform count can be effectively reduced
With general bacterial population, there are also effects preferably fresh-keeping to green vegetables.
Embodiment 2:
Preservation and antisepsis liquid as described above is prepared, selects mushroom, semen viciae fabae, eggplant and Chinese celery to use vegetables as experiment, adopts
Vacuum freshness retaining is carried out with the method for sprinkling antisepsis antistaling agent.
Fresh above-mentioned vegetables are subjected to necessary pre-treatment (such as clean, remove mud, peel off)；Then PB bags are packed into,
Five kinds of anticorrosive refreshing solutions for injecting 0.1% weight of above-mentioned vegetables weight, respectively containing the mass percent of lentinan
It is 0.1%, 3%, 5%, 7%, 10%, the mass percent containing lactic acid bacteria is 0.1%, 3%, 5%, 7%, 10%, remaining
For water.Then it after PB bags being vacuumized, is dried in 20-30 DEG C of hothouse by air blast, carries out ultraviolet-sterilization 10-
30min；Cartoning is put in storage after sterilization, and storage temperature is 0-10 DEG C, and whole process is completed in 2 hours.
Mushroom, semen viciae fabae, eggplant and Chinese celery in PB bags are arbitrarily spot-check after 3 days, are observed its freshness, are shown in Table 2.
Table 2
Note: the method for inspection is the same as embodiment 1.
As known from Table 2, preservation and antisepsis liquid is injected in vacuum bag by injection method, is equally beneficial for each by different vegetables
The fresh-keeping and anti-corrosion of kind vegetables, when experiment vegetables used detect on day 3, freshness is still preferable, this may be due to mushroom
Polysaccharide and lactic acid bacteria complex role are to the sterilizations of vegetables and fresh-keeping play preferable synergistic effect.But it is fresh-keeping anti-used in injection method
When sanies concentration is lower, fresh-keeping effect is substantially reduced.
Embodiment 3
Before the processing for carrying out above-described embodiment 1, marine alga juice and garlic juice solution are prepared as soak；Lotus root is selected to make
Vegetables are used for this test, are separately immersed in the marine alga juice containing mass percent for 0.2% and garlic juice solution (wherein seaweed
Juice and garlic juice mass ratio are 6:1), 0.5% marine alga juice and garlic juice solution (wherein marine alga juice and garlic juice mass ratio are 8:1),
In 1% three kinds of aqueous solutions of marine alga juice and garlic juice solution (wherein marine alga juice and garlic juice mass ratio are 10:1), dipping temperature is
20 DEG C~35 DEG C, after carrying out impregnation in 10 minutes~20 minutes, in 15 DEG C~35 DEG C done at room temperature by air blast
It is dry.
Lotus root piece after drying is fitted into PB bags, injection 0.1% weight of lotus root piece contains 3% lentinan and 7% lactic acid
The mixed liquor of bacterium is vacuum-packed, and lotus root piece in PB bags is arbitrarily spot-check in sealing after being stored in 0-10 DEG C, 3 days, 5 days, 7 days and 9 days, sees
Its freshness and bacterial population are examined, is shown in Table 3.
Table 3
From table 3, it is known that vegetables are impregnated by marine alga juice and garlic juice solution, reinject fresh anti-corrosion solution, and vacuum saves, energy
Preferable sterilization early period is played, is conducive to the anti-corrosive fresh-keeping in later period, Escherichia coli had no breeding at the 9th day, one
As bacterium be held in 5.1cfu/g within one week hereinafter, vegetables freshness can be reserved for one week or so time.As it can be seen that passing through
Early period marine alga juice and garlic juice solution impregnate and later period lentinan and lactic acid bacteria compounding, be conducive to the respiration of plant, can
Delay the freshness date of vegetables.
Claims (10)
1. a kind of anti-corrosive fresh-keeping processing method of vegetables, which is characterized in that more by mushroom is sprayed after the vegetable cleaning of fresh picking
The mixed liquor of sugar and lactic acid bacteria is packed into freshness protection package, vacuum packaging.
2. the anti-corrosive fresh-keeping processing method of vegetables as described in claim 1, which is characterized in that the quality hundred containing lentinan
Divide than being 1-10%, the mass percent containing lactic acid bacteria is 1-10%, remaining is water.
3. the anti-corrosive fresh-keeping processing method of vegetables as described in claim 1, which is characterized in that the lentinan and lactic acid
The mixed liquor of bacterium can also be used to impregnate vegetables, and the mass percent that the maceration extract contains lentinan is 0.1-1%, is contained
The mass percent of lactic acid bacteria is 0.1-1%, remaining is water.
4. the anti-corrosive fresh-keeping processing method of vegetables as described in claim 1, which is characterized in that the vegetables be leaf vegetables,
Mushroom, beans and/or fruit.
5. the anti-corrosive fresh-keeping processing method of vegetables as claimed in claim 4, which is characterized in that the fresh vegetables is packing
Before, the vegetables are impregnated into the marine alga juice containing mass percent 0.2%~1% and garlic juice solution.
6. the anti-corrosive fresh-keeping processing method of vegetables as claimed in claim 5, which is characterized in that the marine alga juice and garlic juice
The mass percent of marine alga juice and garlic juice is (6-10) in solution: 1.
7. such as the anti-corrosive fresh-keeping processing method of vegetables described in claim 5 or 6, which is characterized in that the marine alga juice and garlic juice
The dipping temperature of aqueous solution is 20 DEG C~35 DEG C, after carrying out impregnation in 10 minutes~20 minutes, 15 DEG C~35 DEG C of room
It is dried under temperature by air blast.
8. such as the vegetables of the anti-corrosive fresh-keeping processing method of any one of claim 1-6 or claim 7 preparation, which is characterized in that
The vegetables are using vacuum packaging.
9. the anti-corrosive fresh-keeping processing method of vegetables as claimed in claim 8, which is characterized in that the vacuum packaging uses PB bags
Packaging.
10. the anti-corrosive fresh-keeping processing method of vegetables as claimed in claim 8, which is characterized in that the vacuum-packed vegetables
Storage temperature is 0-10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810932556.2A CN109090427A (en) | 2018-08-16 | 2018-08-16 | A kind of anti-corrosive fresh-keeping processing method of vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810932556.2A CN109090427A (en) | 2018-08-16 | 2018-08-16 | A kind of anti-corrosive fresh-keeping processing method of vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090427A true CN109090427A (en) | 2018-12-28 |
Family
ID=64850063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810932556.2A Withdrawn CN109090427A (en) | 2018-08-16 | 2018-08-16 | A kind of anti-corrosive fresh-keeping processing method of vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090427A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583758A (en) * | 2019-09-20 | 2019-12-20 | 湖北省种子集团有限公司 | Preservation method for prolonging guarantee period of vegetables |
| CN111053113A (en) * | 2019-12-20 | 2020-04-24 | 射阳县万顺食品有限公司 | Vegetable fresh-keeping packaging method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003070008A1 (en) * | 2002-02-21 | 2003-08-28 | Caldwell Bio Fermentation Canada Inc. | Hydrolysed chitosan as antimicrobial coumpound and uses thereof |
| CN101914475A (en) * | 2010-07-30 | 2010-12-15 | 山东宝来利来生物工程股份有限公司 | Lactobacillus used for biological preservation and application thereof |
| CN104585308A (en) * | 2015-01-20 | 2015-05-06 | 青岛崂好人海洋生物技术股份有限公司 | Natural seaweed preservation liquid for vegetables and preparation method thereof |
| CN105660833A (en) * | 2016-01-08 | 2016-06-15 | 鲁东大学 | Preservation method of big cherry by lactic acid bacteria preservative and modified atmosphere packaging |
| CN107347986A (en) * | 2017-08-03 | 2017-11-17 | 青岛农业大学 | A kind of antistaling agent and its preparation and application |
-
2018
- 2018-08-16 CN CN201810932556.2A patent/CN109090427A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003070008A1 (en) * | 2002-02-21 | 2003-08-28 | Caldwell Bio Fermentation Canada Inc. | Hydrolysed chitosan as antimicrobial coumpound and uses thereof |
| CN101914475A (en) * | 2010-07-30 | 2010-12-15 | 山东宝来利来生物工程股份有限公司 | Lactobacillus used for biological preservation and application thereof |
| CN104585308A (en) * | 2015-01-20 | 2015-05-06 | 青岛崂好人海洋生物技术股份有限公司 | Natural seaweed preservation liquid for vegetables and preparation method thereof |
| CN105660833A (en) * | 2016-01-08 | 2016-06-15 | 鲁东大学 | Preservation method of big cherry by lactic acid bacteria preservative and modified atmosphere packaging |
| CN107347986A (en) * | 2017-08-03 | 2017-11-17 | 青岛农业大学 | A kind of antistaling agent and its preparation and application |
Non-Patent Citations (1)
| Title |
|---|
| 路志芳，等: "香菇多糖的抑菌效果试验", 《上海蔬菜》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583758A (en) * | 2019-09-20 | 2019-12-20 | 湖北省种子集团有限公司 | Preservation method for prolonging guarantee period of vegetables |
| CN111053113A (en) * | 2019-12-20 | 2020-04-24 | 射阳县万顺食品有限公司 | Vegetable fresh-keeping packaging method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107624859B (en) | Crayfish compound preservative and crayfish preservation treatment method | |
| CN101103740A (en) | Aquatic vegetable anti-staling agent | |
| CN103734251A (en) | Aquatic product fresh-keeping method | |
| CN101965864B (en) | High-efficiency mould-proof preservative special for preserving garlic stems | |
| CN103392793B (en) | Preservation technology for bamboos eaten by pandas | |
| CN109090427A (en) | A kind of anti-corrosive fresh-keeping processing method of vegetables | |
| CN104146058B (en) | A kind of control red bayberry adopt after the compelx coating fresh keeping method of corrupt and anthocyanogen degraded | |
| JP3933363B2 (en) | Antibacterial agent and method for maintaining freshness | |
| CN109953105B (en) | Large yellow croaker quick-freezing preservation method | |
| CN111357802A (en) | Preparation method of fresh conditioning chicken product and natural water-retention preservative thereof | |
| CN110024847A (en) | A kind of method of the lotus root with preservation and freshness | |
| CN107094855A (en) | A kind of low dose irradiation preservation method of swimming crab | |
| CN110574779A (en) | Fresh-keeping method for fresh-cut vegetables and application of fresh-cut vegetables in fresh-cut products of Allium fistulosum | |
| CN102599229A (en) | Vegetable antiseptic treatment method | |
| CN109793043B (en) | Loquat deoxidation packaging preservation method | |
| CN110419564A (en) | A kind of aquatic products frost fresh-keeping ice clothing and its application method | |
| CN110692709A (en) | Storage and preservation method for plant agricultural products | |
| CN102986841B (en) | Method for retaining freshness of bamboo shoots for pandas | |
| Ramteke et al. | Recent advances in mushrooms preservation | |
| CN104782747B (en) | A kind of preservation method of mulberry fruit | |
| CN110150369B (en) | Deoxidation and preservation method for pleurotus eryngii | |
| CN102960431B (en) | Refreshing method for preventing picked phyllostachys pracecox shoots from flesh lignification | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| KR20070048130A (en) | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product | |
| JPS6339569A (en) | Agent for keeping freshness of perishable food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181228 |