CN114365762A - Spinach preservation and preservation method and preparation method thereof - Google Patents
Spinach preservation and preservation method and preparation method thereof Download PDFInfo
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- CN114365762A CN114365762A CN202210034029.6A CN202210034029A CN114365762A CN 114365762 A CN114365762 A CN 114365762A CN 202210034029 A CN202210034029 A CN 202210034029A CN 114365762 A CN114365762 A CN 114365762A
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- 235000009337 Spinacia oleracea Nutrition 0.000 title claims abstract description 90
- 238000004321 preservation Methods 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 36
- 244000300264 Spinacia oleracea Species 0.000 title description 78
- 238000002360 preparation method Methods 0.000 title description 11
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 241000219315 Spinacia Species 0.000 claims abstract 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 239000000284 extract Substances 0.000 claims description 33
- 241000229143 Hippophae Species 0.000 claims description 30
- 239000003795 chemical substances by application Substances 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 27
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 24
- 239000006000 Garlic extract Substances 0.000 claims description 19
- 235000020706 garlic extract Nutrition 0.000 claims description 19
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 16
- 235000010413 sodium alginate Nutrition 0.000 claims description 16
- 229940005550 sodium alginate Drugs 0.000 claims description 16
- 239000000661 sodium alginate Substances 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 15
- 229920001661 Chitosan Polymers 0.000 claims description 14
- 210000004185 liver Anatomy 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 239000010902 straw Substances 0.000 claims description 14
- 229920006280 packaging film Polymers 0.000 claims description 13
- 239000012785 packaging film Substances 0.000 claims description 13
- 235000015277 pork Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 11
- 239000008223 sterile water Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 claims description 6
- 235000003935 Hippophae Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000003761 preservation solution Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 238000003306 harvesting Methods 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims 1
- 230000002335 preservative effect Effects 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 14
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 20
- 239000007788 liquid Substances 0.000 description 18
- 240000002234 Allium sativum Species 0.000 description 16
- 235000004611 garlic Nutrition 0.000 description 16
- 238000012360 testing method Methods 0.000 description 12
- 229910002651 NO3 Inorganic materials 0.000 description 8
- 238000005238 degreasing Methods 0.000 description 8
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000009825 accumulation Methods 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 239000003895 organic fertilizer Substances 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
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- 239000000126 substance Substances 0.000 description 4
- 238000009210 therapy by ultrasound Methods 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 2
- 239000005977 Ethylene Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 241000241413 Propolis Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
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- 229910052757 nitrogen Inorganic materials 0.000 description 2
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- 230000004580 weight loss Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000871189 Chenopodiaceae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- MMDJDBSEMBIJBB-UHFFFAOYSA-N [O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O.[NH6+3] Chemical compound [O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O.[NH6+3] MMDJDBSEMBIJBB-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 229940045110 chitosan Drugs 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- -1 nitrate ions Chemical class 0.000 description 1
- 125000001477 organic nitrogen group Chemical group 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
- A01G22/15—Leaf crops, e.g. lettuce or spinach
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N61/00—Biocides, pest repellants or attractants, or plant growth regulators containing substances of unknown or undetermined composition, e.g. substances characterised only by the mode of action
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
- A01N63/10—Animals; Substances produced thereby or obtained therefrom
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/40—Liliopsida [monocotyledons]
- A01N65/42—Aloeaceae [Aloe family] or Liliaceae [Lily family], e.g. aloe, veratrum, onion, garlic or chives
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/40—Liliopsida [monocotyledons]
- A01N65/44—Poaceae or Gramineae [Grass family], e.g. bamboo, lemon grass or citronella grass
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- Environmental Sciences (AREA)
- Wood Science & Technology (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Dentistry (AREA)
- Plant Pathology (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Pest Control & Pesticides (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Virology (AREA)
- Botany (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of vegetable preservation, in particular to a spinach preservation and preservation method. By spraying the treating agent before spinach picking, on one hand, nutrient enrichment of spinach can be promoted, on the other hand, the formation of nitrite can be controlled at the source, and by combining the treatment after the spinach is picked, the aim of reducing the content of nitrite in the spinach is fulfilled, and the aim of effectively preserving the spinach is fulfilled, so that the spinach is worthy of popularization.
Description
Technical Field
The invention relates to the technical field of vegetable preservation, and particularly relates to a spinach preservation and preservation method and a preparation method thereof.
Background
Spinach (Spinacia oleracea L.) is a genus of spinach of Chenopodiaceae, and is one of green leaf vegetables widely cultivated in China. Spinach is dark green in color and delicious in taste, contains basic nutrient substances such as protein and dietary fiber, is rich in carotenoid, VK, VC, folic acid and various mineral substances such as calcium, phosphorus, iron, magnesium, zinc and the like, and has multiple health-care functions of relaxing bowels, preventing cold, maintaining cardiovascular and the like.
However, the existing spinach preservation method has the following defects: firstly, spinach is leaf vegetables, the ratio of the surface area to the volume is large, the spinach is tender, soft and juicy, the skin is thin, and water is easy to evaporate, so that the spinach is effectively preserved, and certain technical difficulty exists; secondly, most of the existing spinach freshness preservation mainly aims at keeping the surface form, and has good freshness preservation effect by taking the color to be bright and the luster to be moist, but in the storage process, some harmful components may be generated inside the spinach, which are not reflected in the external form, but also influence the human health and are often ignored.
Based on the method, the application provides a spinach preservation and fresh-keeping method to solve the problems.
Disclosure of Invention
In view of the above, there is a need for a method for preserving spinach, which can achieve a significant preservation effect by treating spinach before and after picking.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method for preserving spinach, which comprises the following steps:
(1) pretreatment before picking: spraying a treating agent every 5 days for 3 weeks before picking, wherein the treating agent mainly comprises the following raw materials in parts by weight: 8-12 parts of green garlic extract, 4-9 parts of bran powder, 5-10 parts of pork liver powder, 3-8 parts of straw ash and a proper amount of water;
the green garlic extract is prepared by adding green garlic into absolute ethyl alcohol, freezing for 8-10 hours, taking out the green garlic to obtain green garlic pulp, adding 3-5 times of the mass of the absolute ethyl alcohol into the green garlic pulp, performing ultrasonic treatment at 5-6 ℃ and 30-32kHz, centrifuging after 50-55 minutes, and concentrating an extracting solution into a paste to obtain the green garlic extract;
(2) and (3) after-picking treatment: removing impurities from picked spinach, soaking in a fresh-keeping solution for 25-35s, taking out, and draining until no water drops;
(3) packaging and storing: and (3) packaging the spinach treated in the step (2) by using a packaging film, and then storing at a low temperature.
Further, the method also comprises the following steps of picking spinach, specifically: the spinach is picked in the daytime with low air temperature, and the specific picking time is 12:00-2: 30.
Further, the treating agent consists of the following raw materials in parts by weight: 10 parts of green garlic extract, 7 parts of bran powder, 7 parts of pork liver powder, 6 parts of straw ash and 40 parts of water.
Further, the preparation method of the treating agent comprises the following steps: heating half amount of water to 65-70 deg.C, sequentially adding bran powder, pork liver powder and straw ash into water, stirring, adding the other half amount of water, adjusting temperature to 20-22 deg.C, and adding Bulbus Allii extract to obtain the final product.
Further, the fresh-keeping liquid is prepared from the following raw materials in parts by weight: 8-16 parts of sea buckthorn extract, 3-5 parts of sodium alginate, 3-5 parts of chitosan and 20-30 parts of sterile water.
The sea-buckthorn extract is prepared by crushing sea-buckthorn, degreasing by using degreasing liquid, extracting for 1-3h by using 95% ethanol in volume percentage, filtering the obtained product, collecting filtrate and concentrating to obtain the sea-buckthorn extract.
Further, the preparation method of the fresh-keeping liquid comprises the following steps: heating sterile water to 60-65 deg.C, adding sodium alginate and chitosan, stirring for 10-15 min, heating fructus Hippophae extract, and mixing.
Further, the packaging and storing further comprises placing a small bag of 1-MCP in the packaging film.
The invention has at least the following beneficial effects:
1. based on years of fruit and vegetable fresh-keeping research experience of the applicant, the applicant finds that nitrogen absorption form of spinach is mainly through nitrate absorption, nitrate is easily enriched in the spinach, the enriched nitrate can be converted into nitrite by microorganisms or enzyme of the spinach after the spinach is picked, the nitrite toxicity is very high, and the harm to infants is more obvious, so that the spinach can not be kept in a good appearance form during fresh keeping, and how to reduce the generation of harmful substances is emphasized; in the application, the applicant firstly sprays the spinach treating agent before picking, the green garlic extract in the treating agent has the bacteriostatic action, prevents the breeding of the surface microorganisms of the spinach, thereby eliminating rotten external factors and killing germs at the source, and the green garlic extract has another function, namely, the spinach potassium-rich spinach tablet contains a large amount of potassium elements, can promote the metabolism of organic nitrogen in spinach bodies, thereby reducing the content of nitrate in the spinach, the compound of the pig liver powder and the straw ash can provide sufficient phosphorus element, and the compound of the pig liver powder and the straw ash can promote the transportation of nutrients due to the high potassium content in the bran powder, the increase of P, K content in the treating agent, thereby affecting the accumulation of nitrate ions and finally achieving the purpose of reducing the content of nitrate carried in the spinach, and the treating agent is liquid and can dissolve part of the nitrate contained in the spinach; in addition, the spinach is limited to be picked in low-temperature weather and in strong illumination time in one day, and the applicant finds that nitrate of the spinach is lower than weak illumination in strong light and accumulation of nitrate nitrogen is promoted in the spinach under high-temperature conditions according to experiments, so that the spinach is picked in a high-temperature accumulation peak period and is one of means for avoiding accumulation of nitrite in the spinach; finally, the spinach is treated by the preservation solution after being harvested, the sea buckthorn extract in the preservation solution contains flavone and phenolic substances and has good oxidation resistance, and experiments prove that the sea buckthorn extract can effectively inhibit the generation of nitrite.
2. In addition, the application simultaneously ensures the appearance of the spinach, one is that the green garlic extract in the treating agent can kill the germs carried by the spinach from the external environment by applying the treating agent before picking, so as to kill the germs at the source, simultaneously, the spinach is sterilized and soaked in the fresh-keeping solution after being picked, so that a good fresh-keeping effect can be realized, the combination of sodium alginate and chitosan can help the formation of the three-dimensional network structure of sodium alginate, improve the hydrophilicity, mechanical resistance and cohesion of sodium alginate, so that a layer of protective film can be formed on the surface of the spinach soaked in the preservation solution, and the respiration of the spinach can be inhibited, thereby slowing down the release of ethylene and the loss of nutrients, and the seabuckthorn extract has oxidation resistance, so that the fresh-keeping effect can be further improved. According to the application, a small bag of 1-MCP is placed in a packaging film, so that ethylene synthesis can be blocked.
Detailed Description
All of the features disclosed in this specification, or all of the steps in any method or process so disclosed, may be combined in any combination, except combinations of features and/or steps that are mutually exclusive.
Any feature disclosed in this specification (including any accompanying claims, abstract) is merely an example of a generic series of equivalent or similar features, unless explicitly described as such.
Example 1:
a method for preserving spinach, which comprises the following steps:
(1) pretreatment before picking: spraying a treating agent every 5 days for 3 weeks before picking, wherein the treating agent mainly comprises the following raw materials in parts by weight: 8 parts of green garlic extract, 4 parts of bran powder, 5 parts of pork liver powder, 3 parts of straw ash and 35 parts of water;
the green garlic extract is prepared by adding green garlic into absolute ethyl alcohol, freezing for 8 hours, taking out the green garlic to obtain green garlic pulp, adding 3 times of absolute ethyl alcohol by mass into the green garlic pulp, performing ultrasonic treatment at 5 ℃ and 30kHz, centrifuging after 50 minutes, and concentrating an extracting solution into a paste to obtain the green garlic extract; the preparation method of the treating agent comprises the following steps: heating half amount of water to 65 deg.C, sequentially adding bran powder, pork liver powder and straw ash into the water, stirring, adding the other half amount of water, adjusting temperature to 20 deg.C, and adding Bulbus Allii extract to obtain the treating agent;
(2) picking of spinach: picking spinach in the daytime at low temperature, wherein the specific picking time is 12:00-2: 30;
(3) and (3) after-picking treatment: removing impurities from picked spinach, soaking in a fresh-keeping solution for 25s, taking out, and draining to remove water; the fresh-keeping liquid is prepared from the following raw materials in parts by weight: 8 parts of sea buckthorn extract, 3 parts of sodium alginate, 3 parts of chitosan and 20 parts of sterile water; the sea-buckthorn extract is prepared by crushing sea-buckthorn, degreasing by using degreasing liquid, extracting for 1h by using 95% ethanol in percentage by volume, filtering the obtained product, collecting filtrate and concentrating to obtain the sea-buckthorn extract; the preparation method of the fresh-keeping liquid comprises the following steps: heating sterile water to 60 deg.C, adding sodium alginate and chitosan, stirring for 10 min, heating fructus Hippophae extract, and mixing;
(4) packaging and storing: packaging the spinach treated in the step (2) by using a packaging film, and then storing at a low temperature; the packaging and storing further comprises placing a sachet of 1-MCP within the packaging film.
Example 2:
a method for preserving spinach, which comprises the following steps:
(1) pretreatment before picking: spraying a treating agent every 5 days for 3 weeks before picking, wherein the treating agent mainly comprises the following raw materials in parts by weight: 10 parts of green garlic extract, 7 parts of bran powder, 7 parts of pork liver powder, 6 parts of straw ash and 40 parts of water;
the green garlic extract is prepared by adding green garlic into absolute ethyl alcohol, freezing for 9 hours, taking out the green garlic to obtain green garlic pulp, adding absolute ethyl alcohol with the mass being 4 times of that of the green garlic pulp, performing ultrasonic treatment at 5 ℃ and 31kHz, centrifuging after 52 minutes, and concentrating an extracting solution into a paste to obtain the green garlic extract; the preparation method of the treating agent comprises the following steps: heating half amount of water to 67 deg.C, sequentially adding bran powder, pork liver powder and straw ash into the water, stirring, adding the other half amount of water, adjusting temperature to 21 deg.C, and adding Bulbus Allii extract to obtain the treating agent;
(2) picking of spinach: picking spinach in the daytime at low temperature, wherein the specific picking time is 12:00-2: 30;
(3) and (3) after-picking treatment: removing impurities from picked spinach, soaking in a fresh-keeping solution for 30s, taking out, and draining to remove water; the fresh-keeping liquid is prepared from the following raw materials in parts by weight: 12 parts of sea buckthorn extract, 4 parts of sodium alginate, 4 parts of chitosan and 25 parts of sterile water; the sea-buckthorn extract is prepared by crushing sea-buckthorn, degreasing by using degreasing liquid, extracting for 2 hours by using 95% ethanol in percentage by volume, filtering the obtained product, collecting filtrate and concentrating to obtain the sea-buckthorn extract; the preparation method of the fresh-keeping liquid comprises the following steps: heating sterile water to 62 deg.C, adding sodium alginate and chitosan, stirring for 12 min, heating fructus Hippophae extract, and mixing;
(4) packaging and storing: packaging the spinach treated in the step (2) by using a packaging film, and then storing at a low temperature; the packaging and storing further comprises placing a sachet of 1-MCP within the packaging film.
Example 3:
a method for preserving spinach, which comprises the following steps:
(1) pretreatment before picking: spraying a treating agent every 5 days for 3 weeks before picking, wherein the treating agent mainly comprises the following raw materials in parts by weight: 12 parts of green garlic extract, 9 parts of bran powder, 10 parts of pork liver powder, 8 parts of straw ash and 50 parts of water;
the green garlic extract is prepared by adding green garlic into absolute ethyl alcohol, freezing for 10 hours, taking out the green garlic to obtain green garlic pulp, adding 5 times of absolute ethyl alcohol by mass into the green garlic pulp, performing ultrasonic treatment at 6 ℃ and 32kHz, centrifuging after 55 minutes, and concentrating an extracting solution into a paste to obtain the green garlic extract; the preparation method of the treating agent comprises the following steps: heating half amount of water to 70 deg.C, sequentially adding bran powder, pork liver powder and straw ash into the water, stirring, adding the other half amount of water, adjusting temperature to 22 deg.C, and adding Bulbus Allii extract to obtain the treating agent;
(2) picking of spinach: picking spinach in the daytime at low temperature, wherein the specific picking time is 12:00-2: 30;
(3) and (3) after-picking treatment: removing impurities from picked spinach, soaking in a fresh-keeping solution for 35s, taking out, and draining until no water drops; the fresh-keeping liquid is prepared from the following raw materials in parts by weight: 16 parts of sea buckthorn extract, 5 parts of sodium alginate, 5 parts of chitosan and 30 parts of sterile water; the sea-buckthorn extract is prepared by crushing sea-buckthorn, degreasing by using degreasing liquid, extracting for 3 hours by using 95% ethanol in volume percentage, filtering the obtained product, collecting filtrate and concentrating to obtain the sea-buckthorn extract; the preparation method of the fresh-keeping liquid comprises the following steps: heating sterile water to 65 deg.C, adding sodium alginate and chitosan, stirring for 15 min, heating fructus Hippophae extract, and mixing;
(4) packaging and storing: packaging the spinach treated in the step (2) by using a packaging film, and then storing at a low temperature; the packaging and storing further comprises placing a sachet of 1-MCP within the packaging film.
Experimental example:
to illustrate the utility value of the present application, the applicant made the following tests:
test one: testing the fresh-keeping effect of each group of spinach
The test is divided into the following groups, and the effect of the fresh-keeping spinach of the fresh-keeping method is tested respectively
A first group: the preservation method of embodiment 2 of the present application;
second group: replacing the green garlic extract in the treating agent with ginger extract, and performing other modes in the same way as the first group;
third group: removing sodium alginate and chitosan in the fresh-keeping liquid, and adopting the same other modes as the first group;
and a fourth group: replacing sodium alginate in the fresh-keeping liquid with propolis in the same way as the first group;
and a fifth group: changing chitosan in the fresh-keeping liquid into active polypeptide, and the other modes are the same as the first group;
a sixth group: removing the seabuckthorn extract in the fresh-keeping liquid in the same way as the first group;
the freshness of the spinach groups were tested separately (chlorophyll content and weight loss index were observed for each group) and reported in table 1:
TABLE 1 comparison of preservation status of spinach in each group
According to the results in table 1, it can be seen that the preservation of spinach by the preservation method of the present application can maintain a high chlorophyll content, and the weight loss rate is the lowest, and although chitosan, propolis and sodium alginate all have certain film forming effects, the required effect cannot be achieved by compounding inappropriate components.
And (2) test II: testing of the nitrite content of spinach from each group
The test was carried out on the following groups, and the nitrite content of spinach subjected to the preservation method described in the following groups was measured
A first group: the preservation method of embodiment 2 of the present application;
second group: removing the operation of pre-picking treatment in the same way as the first group;
third group: the spinach is picked in the first group in the 17:00 afternoon in other modes;
and a fourth group: the treating agent before picking is changed into a commercial common liquid organic fertilizer (purchased from Donghua town Yinong organic fertilizer factory in Chuxiong city)
) Otherwise, the method is the same as the first group;
and a fifth group: replacing the sea buckthorn extract with vitamin C in the same way as the first group;
a sixth group: removing the fructus Hippophae extract, and performing the same manner as the first group;
a seventh group: the orange peel extract is adopted to replace the sea buckthorn extract, and other modes are the same as the first group.
The nitrite content of the above groups after picking and after 1, 3, 5, 7 days of storage was tested separately and recorded in table 2:
TABLE 2 variation of nitrite content after harvest and during storage of spinach groups
It can be seen from the results in table 2 that the nitrite content in spinach can be reduced by the preservation method of the present application, and it is evident that the nitrite content is effectively controlled from the beginning by the treatment before picking, while the sea buckthorn extract can reduce the nitrite content and has the effect superior to the vitamin C and orange peel extracts having the same antioxidant ability as the results of the fifth and seventh groups, and therefore, the effect of the present application can not be achieved by all the components having antioxidant ability. After the fourth group is replaced by the organic fertilizer sold in the market, the initial value of the nitrite content is higher than that of other groups due to the fact that the nitrogen content of the organic fertilizer is high, and the conclusion of the beneficial effects of the application is verified.
And (3) test III: testing the influence of different packaging films on the spinach preservation effect
The packaging film that adopts in this experimental test process is the PE membrane, tests the influence of different PE membranes to spinach fresh-keeping effect now, the characteristic of PE membrane is as follows:
the four films were applied to the preservation method described in example 2, and the preservation effect of spinach is shown in table 3 (for example, day 3 and day 7):
TABLE 3 Effect of different PE films on the preservation Effect 1
The four films were further applied to the preservation method described in test one third group, and the preservation effect of spinach was as shown in table 4 (for example, day 3 and day 7):
TABLE 4 influence of different PE films on the preservation Effect 2
The research results in tables 3-4 show that the spinach is preserved by the preservation method, so that the requirement on a PE film is not high in the preservation process of the spinach, generally, the water vapor permeability, the oxygen permeability and the carbon dioxide permeability of the PE film have great influence on the preservation effect of the spinach, the smaller the index is, the better the preservation effect of the spinach is (namely, the best preservation effect of PE3 is generally), the use of the preservation film is restricted, and after preservation treatment by the preservation method, special requirements on the use of the preservation film are not required, and the similar effect can be achieved.
The above examples are merely illustrative of several embodiments of the present invention, and the description thereof is more specific and detailed, but not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present invention should be subject to the appended claims.
Claims (7)
1. A spinach preservation and fresh-keeping method is characterized by comprising the following steps:
(1) pretreatment before picking: spraying a treating agent every 5 days for 3 weeks before picking, wherein the treating agent mainly comprises the following raw materials in parts by weight: 8-12 parts of green garlic extract, 4-9 parts of bran powder, 5-10 parts of pork liver powder, 3-8 parts of straw ash and a proper amount of water;
(2) and (3) after-picking treatment: removing impurities from picked spinach, soaking in a fresh-keeping solution for 25-35s, taking out, and draining until no water drops;
(3) packaging and storing: and (3) packaging the spinach treated in the step (2) by using a packaging film, and then storing at a low temperature.
2. The method according to claim 1, further comprising harvesting of spinach, in particular: the spinach is picked in the daytime with low air temperature, and the specific picking time is 12:00-2: 30.
3. The method of claim 1, wherein the treating agent is composed of the following raw materials in parts by weight: 10 parts of green garlic extract, 7 parts of bran powder, 7 parts of pork liver powder, 6 parts of straw ash and 40 parts of water.
4. The method of claim 3, wherein the treating agent is prepared by: heating half amount of water to 65-70 deg.C, sequentially adding bran powder, pork liver powder and straw ash into water, stirring, adding the other half amount of water, adjusting temperature to 20-22 deg.C, and adding Bulbus Allii extract to obtain the final product.
5. The method according to claim 1, wherein the preservative solution comprises the following raw materials in parts by weight: 8-16 parts of sea buckthorn extract, 3-5 parts of sodium alginate, 3-5 parts of chitosan and 20-30 parts of sterile water.
6. The method of claim 5, wherein the preservation solution is prepared by: heating sterile water to 60-65 deg.C, adding sodium alginate and chitosan, stirring for 10-15 min, heating fructus Hippophae extract, and mixing.
7. The method of claim 1, wherein the packaged storage further comprises placing a pouch of 1-MCP within the packaging film.
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