CN111053113A - 一种蔬菜保鲜包装方法 - Google Patents
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种蔬菜保鲜包装方法,包括以下步骤:(1)摘取蔬菜(2)将蔬菜放入清洗盆中浸泡3.0h‑3.4h,然后冲洗2‑4遍,放在孔筛上进行沥水和风干;(3)将风干后的蔬菜浸泡在中药保鲜液中,15min‑19min后取出,通风晾制1.5h‑1.9h;(4)在风干后的蔬菜上喷洒保鲜液,通风晾制1.5h‑1.9h;(5)将风干后的蔬菜分装在保鲜袋中,并将蔬菜的根部露出保鲜袋3cm‑5cm;(6)在保鲜袋中充入氮气,密封后放入通气库,通风库温度为12℃‑14℃,湿度为81%‑83%,二氧化碳浓度为100ppm‑380ppm;(7)将蔬菜的根部放入容器内,用单分子膜高压保鲜袋包裹住容器,每隔25h‑35h向容器内喷淋一次水。(8)每隔49h‑71h向容器内喷淋一次营养液。本发明与现有技术相比的优点在于:保鲜效果好、营养价值高。
Description
技术领域
本发明涉及蔬菜保鲜技术领域,具体是指一种蔬菜保鲜包装方法。
背景技术
蔬菜是指可以做菜、烹饪成为食品的一类植物或菌类,蔬菜是人们日常饮食中必不可少的食物之一。蔬菜可提供人体所必需的多种维生素和矿物质等营养物质。据国际物质粮农组织1990年统计,人体必需的VC的90%、VA的60%来自蔬菜。此外,蔬菜中还有多种多样的植物化学物质,是人们公认的对健康有效的成分,目前果蔬中的营养素可以有效预防慢性、退行性疾病的多种物质,正在被人们研究发现。蔬菜的营养物质主要包含矿物质、维生素、纤维等,这些物质的含量越高,蔬菜的营养价值也越高。此外,蔬菜中的水分和膳食纤维的含量也是重要的营养品质指标。通常,水分含量高、膳食纤维少的蔬菜鲜嫩度较好,其食用价值也较高。但从保健的角度来看,膳食纤维也是一种必不可少的营养素。蔬菜的营养素不可低估,1990年国际粮农组织统计人体必需的维生素C的90%、维生素A的60%均来自蔬菜,可见蔬菜对人类健康的贡献之巨大。此外,蔬菜中还有多种植物化学物质是被公认的对人体健康有益的成分,如类胡萝卜素、二丙烯化合物、甲基硫化合物等,许多蔬菜还含有独特的微量元素,对人体具有特殊的保健功效,如西红柿中的番茄红素、洋葱中的***素等。据估计,现今世界上有20多亿或更多的人受到环境污染而引起多种疾病,如何解决因环境污染产生大量氧自由基的问题日益受到人们关注。解决的有效办法之一,是在食物中增加抗氧化剂协同清除过多有破坏性的活性氧、活性氮。研究发现,蔬菜中有许多维生素、矿物质微量元素以及相关的植物化学物质、酶等都是有效抗氧化剂,所以蔬菜不仅是低糖、低盐、低脂的健康食物,同时还能有效的减轻环境污染对人体的损害,同时蔬菜还对各种疾病起预防作用。近年来,我国蔬菜水果生产发展较快,市场供应充足,随着人们生活水平的提高,追求绿色健康的水果。但是果蔬生产的季节性和区域性较强,且易腐烂,这同广大消费者对果蔬的多样性及淡季调节的需求相矛盾,因此需要将果蔬进行保鲜包装。现有技术中的蔬菜保鲜包装方法在使用时,不仅保鲜效果不好,蔬菜容易腐烂,而且容易损坏蔬菜中的营养价值和食用口感,不便于使用。
发明内容
本发明要解决的技术问题是克服以上技术缺陷,提供一种保鲜效果好、营养价值高的一种蔬菜保鲜包装方法。
为解决上述技术问题,本发明提供的技术方案为:一种蔬菜保鲜包装方法,包括以下步骤:
(1)摘取新鲜无虫害的蔬菜,去除蔬菜上的干瘪叶片和泥土,保留根部上的泥土;
(2)将挑选好的蔬菜放入盛满清水的清洗盆中浸泡3.0h-3.4h,然后冲洗2-4遍,放在孔筛上进行沥水和风干;
(3)将风干后的蔬菜浸泡在中药保鲜液中,15min-19min后取出,通风晾制1.5h-1.9h;
(4)在风干后的蔬菜上喷洒保鲜液,通风晾制1.5h-1.9h;
(5)将风干后的蔬菜分装在保鲜袋中,并将蔬菜的根部露出保鲜袋3cm-5cm;
(6)在保鲜袋中充入氮气,密封后放入可控通气库进行贮藏,通风库温度为12℃-14℃,湿度为81%-83%,二氧化碳浓度为100ppm-380ppm;
(7)将蔬菜的根部放入底部有通孔的容器内,用单分子膜高压保鲜袋包裹住容器,每隔25h-35h向容器内喷淋一次水。
(8)每隔49h-71h向容器内喷淋一次营养液。
本发明与现有技术相比的优点在于:本发明的一种蔬菜保鲜包装方法利用中药保鲜液可达到保水、护色、抑制呼吸作用的效果,能够更好地清除水果表面的细菌等,延缓果蔬的腐败变质,提高了保鲜效果;利用保鲜液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,提高了食用口感。其次,可为蔬菜的呼吸作用提供必需营养物质,保持蔬菜的营养价值,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;利用中药保鲜液中的维生素C能够为水果提供维生素C,减少维生素C的消耗,保持蔬菜的营养价值和食用口感;向根部喷淋营养液不仅可以为蔬菜提供充足的水分,有益于蔬菜保鲜,而且可使蔬菜及时汲取营养,保持和提高蔬菜的营养价值。
作为改进,所述(2)和(3)中在对蔬菜进行浸泡时,蔬菜的根部不与水接触。
作为改进,所述(3)中的中药保鲜液的组成成分及其重量份数比为:中草药提取液75-79份、聚乙二醇1.4-1.8份、氯化钠溶液9-11份、氯化钙溶液24-28份、海藻酸钠溶液16-18份、长豆角胶液12-16份、纳米二氧化钛0.6-0.8份、维生素C0.6-0.8份、水适量。
作为改进,所述(4)中的保鲜液的组成成分及其质量百分比为:香菇多糖0.2%-0.9%,乳酸菌0.2%-0.9%,其余为水。
作为改进,所述(7)中的容器为塑料制品。
作为改进,所述的蔬菜为叶菜类、菌类或豆类中的一种。
具体实施方式
下面通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能一次限定本发明的保护范围。
实施例1
一种蔬菜保鲜包装方法,其特征在于,包括以下步骤:
(1)摘取新鲜无虫害的蔬菜,去除蔬菜上的干瘪叶片和泥土,保留根部上的泥土;
(2)将挑选好的蔬菜放入盛满清水的清洗盆中浸泡3.0h,然后冲洗4遍,放在孔筛上进行沥水和风干;
(3)将风干后的蔬菜浸泡在中药保鲜液中,15min后取出,通风晾制1.5h;
(4)在风干后的蔬菜上喷洒保鲜液,通风晾制1.5h;
(5)将风干后的蔬菜分装在保鲜袋中,并将蔬菜的根部露出保鲜袋3cm;
(6)在保鲜袋中充入氮气,密封后放入可控通气库进行贮藏,通风库温度为12℃,湿度为81%,二氧化碳浓度为100ppm;
(7)将蔬菜的根部放入底部有通孔的容器内,用单分子膜高压保鲜袋包裹住容器,每隔25h向容器内喷淋一次水。
(8)每隔49h向容器内喷淋一次营养液。
实施例2
一种蔬菜保鲜包装方法,其特征在于,包括以下步骤:
(1)摘取新鲜无虫害的蔬菜,去除蔬菜上的干瘪叶片和泥土,保留根部上的泥土;
(2)将挑选好的蔬菜放入盛满清水的清洗盆中浸泡3.2h,然后冲洗3遍,放在孔筛上进行沥水和风干;
(3)将风干后的蔬菜浸泡在中药保鲜液中,17min后取出,通风晾制1.7h;
(4)在风干后的蔬菜上喷洒保鲜液,通风晾制1.7h;
(5)将风干后的蔬菜分装在保鲜袋中,并将蔬菜的根部露出保鲜袋4cm;
(6)在保鲜袋中充入氮气,密封后放入可控通气库进行贮藏,通风库温度为13℃,湿度为82%,二氧化碳浓度为240ppm;
(7)将蔬菜的根部放入底部有通孔的容器内,用单分子膜高压保鲜袋包裹住容器,每隔30h向容器内喷淋一次水。
(8)每隔60h向容器内喷淋一次营养液。
实施例3
一种蔬菜保鲜包装方法,其特征在于,包括以下步骤:
(1)摘取新鲜无虫害的蔬菜,去除蔬菜上的干瘪叶片和泥土,保留根部上的泥土;
(2)将挑选好的蔬菜放入盛满清水的清洗盆中浸泡3.4h,然后冲洗2遍,放在孔筛上进行沥水和风干;
(3)将风干后的蔬菜浸泡在中药保鲜液中,19min后取出,通风晾制1.9h;
(4)在风干后的蔬菜上喷洒保鲜液,通风晾制1.9h;
(5)将风干后的蔬菜分装在保鲜袋中,并将蔬菜的根部露出保鲜袋5cm;
(6)在保鲜袋中充入氮气,密封后放入可控通气库进行贮藏,通风库温度为14℃,湿度为83%,二氧化碳浓度为380ppm;
(7)将蔬菜的根部放入底部有通孔的容器内,用单分子膜高压保鲜袋包裹住容器,每隔35h向容器内喷淋一次水。
(8)每隔71h向容器内喷淋一次营养液。
Claims (6)
1.一种蔬菜保鲜包装方法,其特征在于,包括以下步骤:
(1)摘取新鲜无虫害的蔬菜,去除蔬菜上的干瘪叶片和泥土,保留根部上的泥土;
(2)将挑选好的蔬菜放入盛满清水的清洗盆中浸泡3.0h-3.4h,然后冲洗2-4遍,放在孔筛上进行沥水和风干;
(3)将风干后的蔬菜浸泡在中药保鲜液中,15min-19min后取出,通风晾制1.5h-1.9h;
(4)在风干后的蔬菜上喷洒保鲜液,通风晾制1.5h-1.9h;
(5)将风干后的蔬菜分装在保鲜袋中,并将蔬菜的根部露出保鲜袋3cm-5cm;
(6)在保鲜袋中充入氮气,密封后放入可控通气库进行贮藏,通风库温度为12℃-14℃,湿度为81%-83%,二氧化碳浓度为100ppm-380ppm;
(7)将蔬菜的根部放入底部有通孔的容器内,用单分子膜高压保鲜袋包裹住容器,每隔25h-35h向容器内喷淋一次水。
(8)每隔49h-71h向容器内喷淋一次营养液。
2.根据权利要求1所述的一种蔬菜保鲜包装方法,其特征在于:所述(2)和(3)中在对蔬菜进行浸泡时,蔬菜的根部不与水接触。
3.根据权利要求1所述的一种蔬菜保鲜包装方法,其特征在于:所述(3)中的中药保鲜液的组成成分及其重量份数比为:中草药提取液75-79份、聚乙二醇1.4-1.8份、氯化钠溶液9-11份、氯化钙溶液24-28份、海藻酸钠溶液16-18份、长豆角胶液12-16份、纳米二氧化钛0.6-0.8份、维生素C0.6-0.8份、水适量。
4.根据权利要求1所述的一种蔬菜保鲜包装方法,其特征在于:所述(4)中的保鲜液的组成成分及其质量百分比为:香菇多糖0.2%-0.9%,乳酸菌0.2%-0.9%,其余为水。
5.根据权利要求1所述的一种蔬菜保鲜包装方法,其特征在于:所述(7)中的容器为塑料制品。
6.根据权利要求1所述的一种蔬菜保鲜包装方法,其特征在于:所述的蔬菜为叶菜类、菌类或豆类中的一种。
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