CN115553336A - Method for prolonging shelf life of frozen sweet corn - Google Patents
Method for prolonging shelf life of frozen sweet corn Download PDFInfo
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- CN115553336A CN115553336A CN202211320737.2A CN202211320737A CN115553336A CN 115553336 A CN115553336 A CN 115553336A CN 202211320737 A CN202211320737 A CN 202211320737A CN 115553336 A CN115553336 A CN 115553336A
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- sweet corn
- freezing
- shelf life
- field
- calcium chloride
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 76
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 31
- 230000008014 freezing Effects 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 15
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 239000010903 husk Substances 0.000 claims description 4
- 241000579895 Chlorostilbon Species 0.000 claims description 2
- 229910052876 emerald Inorganic materials 0.000 claims description 2
- 239000010976 emerald Substances 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 3
- 239000012267 brine Substances 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 238000004321 preservation Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 108010035563 Chloramphenicol O-acetyltransferase Proteins 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001952 enzyme assay Methods 0.000 description 1
- 230000004992 fission Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000001543 one-way ANOVA Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000012064 sodium phosphate buffer Substances 0.000 description 1
- 238000004544 sputter deposition Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing Methods 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/30—Inorganic compounds
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The method for prolonging the shelf life of the frozen sweet corn comprises the steps of picking in the field, precooling in the field, transporting at low temperature, pre-treating before freezing, setting freezing liquid, starting freezing equipment, freezing the sweet corn and freezing and storing. The invention uses a field precooling auxiliary saline water dipping freezing method to freeze the sweet corn. The invention can effectively maintain the color, moisture, hardness, soluble solid content and antioxidant enzyme activity of the sweet corn, slow down the quality loss and effectively prolong the shelf life. A method for field precooling assisted brine immersion freezing is a fresh-keeping means for prolonging the shelf life of sweet corn with great commercial value.
Description
Technical Field
The invention belongs to the technical field of vegetable frozen storage and preservation, and particularly relates to a method for frozen storage and preservation of sweet corn, in particular to a method for prolonging the shelf life of frozen sweet corn.
Background
The sweet corn particles are light yellow, sweet and delicious in taste, crisp in texture, high in moisture and sugar content, rich in vitamins, amino acids, mineral substances and trace elements, and can reduce blood cholesterol by using glutathione, linoleic acid and other nutrient substances. However, because the sweet corn has high moisture and sugar content, high respiratory activity and serious nutrient loss, the freshness, tenderness and sweetness are reduced, the taste is rough, pathogenic microorganisms are bred, the rotting and deterioration are accelerated, the eating quality and the taste and flavor of the sweet corn are seriously influenced, and the storage period and the shelf life are shortened. Therefore, it is very necessary to rapidly cool the harvested sweet corn to preserve the quality of the sweet corn.
An important link after the sweet corn is harvested is freezing treatment, and the freezing can inhibit respiration, so that the maturing and aging speed of the sweet corn is reduced. Freezing is a well-known preservation method widely used in the food industry. Freezing damage in cell matrices is a major challenge facing the food industry. The usual freezing methods may lead to a reduction in the shelf life and deterioration in the quality of the corn.
Disclosure of Invention
The invention aims at providing at least one method for prolonging the shelf life of frozen sweet corn so as to effectively slow down the quality reduction of the sweet corn during the frozen storage period.
In order to realize the purpose, the technical scheme of the invention is as follows:
the method for prolonging the shelf life of the frozen sweet corn comprises the following specific steps:
1) Picking in the field: picking the sweet corn with emerald peel color and mature 7.
2) Pre-cooling in the field: precooling the sweet corn at 4 ℃ by using a precooler;
3) And (3) low-temperature transportation: the foam box is heated to low temperature and then is transported to a laboratory;
4) Pre-freezing treatment: peeling off sweet corn husks and removing corn stigma; refrigerating in a refrigerator at 4 deg.C;
5) Setting refrigerating fluid: preparing a calcium chloride aqueous solution with the mass concentration of 15 to 25 percent, and putting the calcium chloride aqueous solution into a treatment tank;
6) Starting a refrigerating device: setting the target temperature of the saline solution to-10 ℃;
7) Freezing the sweet corn: taking out the sweet corn from the refrigerator, putting the sweet corn into a treatment tank, wherein the mass ratio of the sweet corn to the calcium chloride salt water solution is 1:5, putting the sweet corn into a calcium chloride salt aqueous solution 1cm below the liquid level;
8) Freezing and storing: when the geometric center temperature of the sweet corn reaches-3 ℃, taking out the sweet corn, and putting the sweet corn into a refrigerator with the temperature of-3 ℃ for freezing storage.
Alternatively, in one embodiment, a prepared calcium chloride salt aqueous solution with a mass concentration of 20% is placed in the treatment tank.
Preferably, in one embodiment, the foam box is transported to a laboratory at a low temperature of 4 ℃ in a low-temperature transportation link.
The invention uses a field precooling auxiliary saline water dipping freezing method to freeze the sweet corn. The invention can effectively maintain the color, moisture, hardness, soluble solid content and antioxidant enzyme activity of the sweet corn, slow down the quality loss and effectively prolong the shelf life. A method for field precooling assisted brine immersion freezing is a fresh-keeping means for prolonging the shelf life of sweet corn with great commercial value.
Detailed Description
To explain the operation flow and creation features of the present invention in more detail for the user to understand and use better, the following detailed description is given with reference to the embodiments.
1. Treatment of sweet corn
1) Picking in the field: and picking 7 ripe sweet corns with emerald green husks from the field in Fengxian areas in Shanghai city.
2) Pre-cooling in the field: precooling the sweet corn at 4 ℃ by using a precooler;
3) And (3) low-temperature transportation: the foam box is transported to a laboratory at low temperature within 1 hour;
4) Pre-freezing treatment: stripping off sweet corn husks and removing corn stigma; refrigerating in a refrigerator at 4 deg.C;
5) Setting refrigerating fluid: preparing a calcium chloride salt aqueous solution with the mass concentration of 20 percent, and putting the calcium chloride salt aqueous solution into a treatment tank;
6) Starting a refrigerating device: setting the target temperature of the saline solution to-10 ℃;
7) Freezing the sweet corn: taking out the sweet corn from the refrigerator, putting the sweet corn into a treatment tank, wherein the mass ratio of the sweet corn to the calcium chloride salt water solution is 1:5, putting the sweet corn into a calcium chloride salt aqueous solution 1cm below the liquid level;
8) Freezing and storing: when the geometric center temperature of the sweet corn reaches-3 ℃, taking out the sweet corn, and putting the sweet corn into a refrigerator at-3 ℃ for freezing;
9) The index test was performed every 7 days.
2. Color difference and sensory evaluation
Color evaluation was performed using a colorimeter (Minolta, osaka, japan, model-NH 310). The instrument was aligned to black and white standards and observed for experimental data L, a, and b. Recording sensory quality analysis: corn tissue, odor and appearance. Five trained evaluators scored each group individually based on the condition of the sweet corn samples.
3. Measurement of physical index
Hardness index determination was measured using a FHM-5 fruit hardness analyzer. After contacting with the sweet corn, the probe reaches a penetration rate of 20 mm/min within 10 mm. Sweet corn particles were first homogenized and centrifuged at 15,000 rpm (Beckman J20-2) for 20 minutes. The supernatant was collected for analysis in subsequent experiments. The supernatant was tested with a digital display refractometer (Atago, japan). Weight loss index determination sweet corn was weighed using an electronic balance. Weight loss was calculated as the percentage reduction in sweet corn weight compared to the initial weight. The indexes of the scanning electron microscope were modified with reference to the method of Southgate et al. Kernels were randomly selected from the middle area of frozen sweet corn. Grinding seeds at low temperature, weighing 5 g of ground sample, putting the ground sample into a 50 ml test tube, extracting twice with 25 ml of 50 (ethanol: deionized water), and centrifuging for 20 min at 4 ℃; 2 ml of the supernatant was filtered through a 0.2 μm water needle to measure the sugar content. The treated sample surface was placed on the short section of an aluminum sample, gold coated using a double-sided tape, and gold coated using an ion sputtering method. 20. After minutes, the samples were observed and captured under a scanning electron microscope.
4. Determination of antioxidant enzymes
The method for measuring APX activity is described in the Javadi et al study. The assay was performed by mixing 1 mL of 100. Mu.L of 50 mM ice-cold potassium phosphate (pH 7.0), 50. Mu.L of 10 mM H2O2, 50. Mu.L of 10 mM ascorbic acid, 790L of distilled water and 10L of crude enzyme extract. The absorbance values were determined at 290 nm.
CAT enzyme activity was performed with reference to Periyar Selvam et al and some modification analysis was performed. The reaction mixture included sodium phosphate buffer, H2O2 and sweet corn extract (50 μ L), and the decomposition of hydrogen peroxide was observed at 240 nm (Multiskan GO microplate spectrophotometer, finland).
POD enzyme activity assays were performed with reference to the method of Jiang et al. The sweet corn extract was mixed with a buffer solution containing sodium phosphate solution and guaiacol and incubated at 30 ℃ for 5 min. Subsequently, H2O2 was added and the absorbance at 460 nm was measured over 120 s.
5. Statistical analysis
One-way analysis of variance (ANOVA) was performed using SPSS 20.0 (SPSS, chicago, illinois, USA). Results are expressed as mean ± Standard Deviation (SD). All experiments were performed in triplicate.
6. Analysis of results
Analysis of the test results on days 0, 7, 14, 21, 28, 35 and 42 revealed that: the method provided by the invention effectively slows down the quality fission of the sweet corn; effectively maintains the color, moisture, hardness, soluble solid content and antioxidant enzyme activity of the sweet corn, slows down the quality loss and effectively prolongs the shelf life.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (3)
1. The method for prolonging the shelf life of the frozen sweet corn is characterized by comprising the following steps:
the method for prolonging the shelf life of the frozen sweet corn comprises the steps of picking in the field, precooling in the field, transporting at low temperature, pretreating before freezing, setting a freezing solution, starting freezing equipment, freezing the sweet corn and freezing and storing; the method comprises the following specific steps:
1) Picking in the field: picking the sweet corn with emerald peel color and mature 7.
2) Field precooling: precooling the sweet corn at 4 ℃ by using a precooler;
3) And (3) low-temperature transportation: the foam box is heated to low temperature and then is transported to a laboratory;
4) Pre-treatment in a freezing way: peeling off sweet corn husks and removing corn stigma; refrigerating in a refrigerator at 4 deg.C;
5) Setting refrigerating fluid: preparing a calcium chloride salt aqueous solution with the mass concentration of 15-25 percent, and putting the calcium chloride salt aqueous solution into a treatment tank;
6) Starting a refrigerating device: setting the target temperature of the saline solution to-10 ℃;
7) Freezing the sweet corn: taking out the sweet corn from the refrigerator, putting the sweet corn into a treatment tank, wherein the mass ratio of the sweet corn to the calcium chloride salt water solution is 1:5, putting the sweet corn into a calcium chloride salt aqueous solution 1cm below the liquid level;
8) Freezing and storing: when the geometric center temperature of the sweet corn reaches-3 ℃, taking out the sweet corn, and putting the sweet corn into a refrigerator with the temperature of-3 ℃ for freezing.
2. The method of extending the shelf life of frozen sweet corn of claim 1, wherein:
and in the step of setting the refrigerating fluid, preparing a calcium chloride aqueous solution with the mass concentration of 20 percent and putting the calcium chloride aqueous solution into a treatment tank.
3. The method of extending the shelf life of frozen sweet corn of claim 1, wherein:
in the low-temperature transportation link, the foam box is transported to a laboratory at a low temperature of 4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211320737.2A CN115553336A (en) | 2022-10-26 | 2022-10-26 | Method for prolonging shelf life of frozen sweet corn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211320737.2A CN115553336A (en) | 2022-10-26 | 2022-10-26 | Method for prolonging shelf life of frozen sweet corn |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115553336A true CN115553336A (en) | 2023-01-03 |
Family
ID=84768616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211320737.2A Pending CN115553336A (en) | 2022-10-26 | 2022-10-26 | Method for prolonging shelf life of frozen sweet corn |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115553336A (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102057981A (en) * | 2010-12-10 | 2011-05-18 | 建德市山木食品有限公司 | Combined refreshing method for prolonging shelf life of fresh vegetable lotus seed |
| CN103609681A (en) * | 2013-11-26 | 2014-03-05 | 渤海大学 | Method for performing biological fresh keeping on fresh corns |
| CN105104510A (en) * | 2015-09-23 | 2015-12-02 | 界首市地龙养殖专业合作社 | Fresh-preservation method for figs |
| CN109892388A (en) * | 2019-04-30 | 2019-06-18 | 平凉市佳禾农产品加工有限责任公司 | A kind of fruit corn preservation method |
| CN112544697A (en) * | 2020-11-20 | 2021-03-26 | 海南同德食品配送有限公司 | Cold-chain logistics fresh-keeping method for agricultural products |
| CN112841299A (en) * | 2021-01-21 | 2021-05-28 | 华南理工大学 | Spontaneous gas dormancy preservation method for instant sweet corn |
| CN114668042A (en) * | 2022-04-18 | 2022-06-28 | 新疆农业科学院综合试验场 | Processing method of quick-frozen ice-stored fresh-eating corn |
-
2022
- 2022-10-26 CN CN202211320737.2A patent/CN115553336A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102057981A (en) * | 2010-12-10 | 2011-05-18 | 建德市山木食品有限公司 | Combined refreshing method for prolonging shelf life of fresh vegetable lotus seed |
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Non-Patent Citations (3)
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