CN109090427A - 一种蔬菜的防腐保鲜处理方法 - Google Patents
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Abstract
本发明公开了一种蔬菜的防腐保鲜处理方法,涉及蔬菜的防腐保鲜领域,将新鲜采摘的蔬菜清洗后,在海藻汁和蒜汁水溶液中浸渍10~20分钟,15℃~35℃的室温下鼓风干燥后或浸渍或喷洒香菇多糖和乳酸菌的混合液,装入保鲜袋,真空包装,可有效杀灭致病菌和腐败菌,延长蔬菜的呼吸时间,保鲜时间为1周左右。
Description
技术领域
本发明涉及蔬菜的防腐保鲜领域,尤其是一种蔬菜的防腐保鲜处理方法。
背景技术
目前蔬菜行业常采用的保鲜方法是通过冷链运输或采用保鲜剂的方式。如一种真空冷冻干燥处理方法,简称FD冷冻干燥,是将真空技术和冷冻技术相结合加工生产高端脱水食品,例如蔬菜水果等,由于食品经过冻干处理,口感很好,但通过低温来保藏蔬菜需要消耗巨大的能源,成本很高,而且蔬菜一旦解冻,品质会快速下降。
新鲜的蔬菜体内含有较大的水分,且需要通过呼吸来维持其新鲜度,蔬菜在储存一段时间后会产生较大的减重,增加了蔬菜储运过程中的损耗,即使将蔬菜连根采收保存,由于其并不齐备蔬菜正常代谢所需的环境,亦只能延缓蔬菜的品质下降,蔬菜保鲜的效果有限。中国专利201710977039.2公开了一种蔬菜保鲜的方法,包括以下步骤:洗筛、杀菌、保鲜处理、装袋、冷藏,通过抑制蔬菜体内呼吸,保持蔬菜体内水分,使其保鲜期延长,同时减缓蔬菜的营养消耗和失绿,但其使用的保鲜剂均为化学试剂组成,但是其添加量达到一定浓度或剂量水平时,会产生一定的毒副作用。
蔬菜的腐败通常是由于种植蔬菜的土壤中生存有大量的腐败菌,即使收获蔬菜后进行清洗、并使蔬菜表面干燥,腐败菌仍会残存附着,一旦堆放温湿度适宜,腐败菌即开始繁殖而导致蔬菜腐烂。如中国专利201810067977.3公开采用150-300mg/kg次氯酸钠作为蔬菜的清洗液,能杀灭洗蔬菜上的细菌,但使用了次氯酸钠的食品,存在因加热变色、或者味道变差、盐分变得过多等问题。为了解决食品安全问题,越来越多的研究者开始着眼于蔬菜的绿色防腐保鲜方法,如中国专利201210057425.7提供的一种蔬菜的防腐处理方法,为了对存在于进行清除,把蔬菜浸渍到0.1重量%~1.0重量%的乳酸水溶液中,除去蔬菜表面的杂菌,再进行低温干燥,来抑制腐败菌的繁殖。
发明内容
为解决上述技术问题,本发明提供了一种蔬菜的防腐保鲜处理方法,通过采用香菇多糖和乳酸菌进行复配,来抑制腐败菌的繁殖,对蔬菜有较好的保鲜防腐功能。
本发明通过以下技术方案得以实现。
本发明提供的一种蔬菜的防腐保鲜处理方法为将新鲜采摘的蔬菜清洗后喷洒香菇多糖和乳酸菌的混合液,装入保鲜袋,真空包装。
所述的香菇多糖和乳酸菌的混合液,含有香菇多糖的质量百分比为1-10%,含有乳酸菌的质量百分比为1-10%,其余为水。
所述的香菇多糖和乳酸菌的混合液还可用于浸渍蔬菜,所述的浸渍液含有香菇多糖的质量百分比为0.1-1%,含有乳酸菌的质量百分比为0.1-1%,其余为水。
所述的蔬菜为叶菜类、菌类、豆类和果类。
所谓叶菜类有小松菜、圆白菜、山东白菜、茼蒿、白菜、水芹、韭菜、菠菜、青梗菜、野泽菜、雪菜、生菜、油菜花以及其他的吃叶的蔬菜等。
所谓菌菇类有松蘑、香菇、洋蘑菇、金针菇、杏鲍菇、木耳、滑菇、蜜环菌、姬菇、舞茸及伞菌等。
所谓豆类有小豆、菜豆、豌豆、毛豆、蚕豆、大豆、花生、芝麻及刀豆等。
所谓果菜类有茄子、西红柿、青椒、南瓜、黄瓜、苦瓜、冬瓜、秋葵、辣椒、藕及西葫芦等的果实等。
所述的新鲜蔬菜在装袋之前,把所述蔬菜浸渍到含有质量百分比0.2%~1%的海藻汁和蒜汁水溶液中。
所述的海藻汁和蒜汁水溶液中海藻汁和蒜汁的质量百分比为(6-10):1。
所述海藻汁和蒜汁水溶液的浸渍温度为20℃~35℃,进行10分钟~20分钟的浸渍处理后,在15℃~35℃的室温下通过鼓风进行干燥。
所述真空包装的蔬菜置于低于常温但大于等于零度温度保存。
所述真空包装的蔬菜保存温度为0-10℃。
所述真空包装使用PB袋包装。
本发明的有益效果在于:
(1)香菇多糖和乳酸菌可以进一步抑制蔬菜中的致病菌和腐败菌的生长,保存风味物质,不改变食品组织状态,而且在正常保鲜储存条件下,也不影响食品的感官特性。其次,可为蔬菜的呼吸作用提供必需营养物质,还可提高矿物元素的生物活性,利于蔬菜的呼吸,有益于蔬菜保鲜。
(2)海藻汁和蒜汁水溶液能杀灭蔬菜中的致病菌和腐败菌,减少入袋时蔬菜中腐败菌和致病菌的数量。
具体实施方式
下面进一步描述本发明的技术方案,但要求保护的范围并不局限于所述。
实施例1
本发明选用菠菜进行保鲜防腐处理。
选择贵州省麦田乡某一种植户家的菠菜,带根拔起,清洗干净,如果原样放置,则水分和温度的条件齐备后在菠菜叶面上附着的腐败菌立即就会繁殖,然后腐烂到根部,带根新鲜菠菜的保存时间一般为2-3天。
作为本发明的防腐保鲜液制备了质量百分比为0.1%香菇多糖和0.3%乳酸菌的混合液,0.6%香菇多糖和0.5%乳酸菌的混合液,1%香菇多糖和0.9%乳酸菌的混合液,0.1%香菇多糖和0.9%乳酸菌的混合液以及1%香菇多糖和0.3%乳酸菌的混合液五种水溶液。
将新鲜菠菜进行必要的前处理(例如清洗、去泥、去杂根等),每6kg的菠菜,分别用10kg的防腐保鲜液浸渍5-10min,,使浸渍液的温度为10-20℃。接着装入PB袋,将PB袋抽真空之后,保存在20-30℃的干燥室内通过鼓风进行干燥,进行紫外杀菌10-30min;杀菌后装纸箱入库,入库温度为0-10℃,整个过程2小时完成。
3天后检测PB袋内波菜的各项指标,见表1。
表1
注:检验参考SN/T 0626-2017。使用的培养基对于一般细菌使用了标准的琼脂培养基,对于大肠杆菌群使用了BGLB培养基,活菌计数通过利用所述培养基的稀释平板法和频率法进行计算,用每1g表示。表中的cfu(colony forming unit,菌落形成单位)表示“作为菌落检测出的菌数”,MPN(most probable number,最大概率数)表示“最可能的数”,是通过所述各方法求出的每1g的菌数。
从表1可知,本发明中香菇多糖和乳酸菌的复配使用,除了能有效降低大肠杆菌数和一般细菌数,还有较好的对绿色蔬菜保鲜的作用。
实施例2:
制备与以上相同的保鲜防腐液,选用香菇、蚕豆、茄子和水芹作为实验用蔬菜,采用喷洒防腐保鲜剂的方法进行真空保鲜。
将新鲜的上述蔬菜进行必要的前处理(例如清洗、去泥、剥壳等);接着装入PB袋,注入上述蔬菜重量的0.1%重量的五种防腐保鲜溶液,分别为含有香菇多糖的质量百分比为0.1%、3%、5%、7%、10%,含有乳酸菌的质量百分比为0.1%、3%、5%、7%、10%,其余为水。然后将PB袋抽真空之后,在20-30℃的干燥室内通过鼓风进行干燥,进行紫外杀菌10-30min;杀菌后装纸箱入库,入库温度为0-10℃,整个过程2小时内完成。
3天后随意抽查PB袋内香菇、蚕豆、茄子和水芹,观察其新鲜程度,见表2。
表2
注:检验方法同实施例1.
从表2可知,不同的蔬菜,通过注入法将保鲜防腐液注入真空袋内,同样有利于各种蔬菜的保鲜和防腐,实验所用蔬菜在第3天检测时,新鲜度仍然较好,这可能是由于香菇多糖和乳酸菌复配作用对蔬菜的杀菌和保鲜起到较好的协同作用。但注入法所用的保鲜防腐液浓度较低时,保鲜效果明显降低。
实施例3
在进行上述实施例1的处理之前,制备海藻汁和蒜汁水溶液作为浸泡液;选择藕作为本次试验用蔬菜,分别浸泡在含有质量百分比为0.2%的海藻汁和蒜汁水溶液(其中海藻汁和蒜汁质量比为6:1)、0.5%的海藻汁和蒜汁水溶液(其中海藻汁和蒜汁质量比为8:1)、1%的海藻汁和蒜汁水溶液(其中海藻汁和蒜汁质量比为10:1)三种水溶液中,浸渍温度为20℃~35℃,进行10分钟~20分钟的浸渍处理后,在15℃~35℃的室温下通过鼓风进行干燥。
将干燥后的藕片装入PB袋中,注入藕片0.1%重量的含有3%香菇多糖和7%乳酸菌的混合液,真空包装,密封,储存于0-10℃,3天、5天、7天及9天后随意抽查PB袋内藕片,观察其新鲜程度及细菌数,见表3。
表3
从表3中,可知蔬菜经过海藻汁和蒜汁溶液浸泡,再注入防腐保鲜液,真空保存,能起到前期较好的消毒杀菌作用,有利于后期的防腐保鲜,大肠杆菌在第9天时未见繁殖,一般细菌在一周之内均保持在5.1cfu/g以下,蔬菜的新鲜度可保存一周左右时间。可见,通过前期海藻汁和蒜汁溶液浸泡和后期香菇多糖和乳酸菌的复配,有利于植物的呼吸作用,可延缓蔬菜的保鲜期。
Claims (10)
1.一种蔬菜的防腐保鲜处理方法,其特征在于,将新鲜采摘的蔬菜清洗后喷洒香菇多糖和乳酸菌的混合液,装入保鲜袋,真空包装。
2.如权利要求1所述的蔬菜的防腐保鲜处理方法,其特征在于,含有香菇多糖的质量百分比为1-10%,含有乳酸菌的质量百分比为1-10%,其余为水。
3.如权利要求1所述的蔬菜的防腐保鲜处理方法,其特征在于,所述的香菇多糖和乳酸菌的混合液还可用于浸渍蔬菜,所述的浸渍液含有香菇多糖的质量百分比为0.1-1%,含有乳酸菌的质量百分比为0.1-1%,其余为水。
4.如权利要求1所述的蔬菜的防腐保鲜处理方法,其特征在于,所述的蔬菜为叶菜类、菌类、豆类和/或果类。
5.如权利要求4所述的蔬菜的防腐保鲜处理方法,其特征在于,所述的新鲜蔬菜在装袋之前,把所述蔬菜浸渍到含有质量百分比0.2%~1%的海藻汁和蒜汁水溶液中。
6.如权利要求5所述的蔬菜的防腐保鲜处理方法,其特征在于,所述的海藻汁和蒜汁水溶液中海藻汁和蒜汁的质量百分比为(6-10):1。
7.如权利要求5或6所述的蔬菜的防腐保鲜处理方法,其特征在于,所述海藻汁和蒜汁水溶液的浸渍温度为20℃~35℃,进行10分钟~20分钟的浸渍处理后,在15℃~35℃的室温下通过鼓风进行干燥。
8.如权利要求1-6任一项或权利要求7的防腐保鲜处理方法制备的蔬菜,其特征在于,所述蔬菜采用真空包装。
9.如权利要求8所述的蔬菜的防腐保鲜处理方法,其特征在于,所述真空包装使用PB袋包装。
10.如权利要求8所述的蔬菜的防腐保鲜处理方法,其特征在于,所述真空包装的蔬菜保存温度为0-10℃。
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