CN1765189A - Green asparagus fresh-keeping method - Google Patents
Green asparagus fresh-keeping method Download PDFInfo
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- CN1765189A CN1765189A CN 200510104217 CN200510104217A CN1765189A CN 1765189 A CN1765189 A CN 1765189A CN 200510104217 CN200510104217 CN 200510104217 CN 200510104217 A CN200510104217 A CN 200510104217A CN 1765189 A CN1765189 A CN 1765189A
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- green asparagus
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Abstract
The invention relates to the storage, transportation, circulation and sale of green asparagus, which in detail is a fresh-keeping technique for green asparagus. Packing the green asparagus with condensation resistant agent and moisture bag after the green asparagus being picked up, and combing the ozone treatment, sodium acetate immersing treatment or placing hygroscopic material to keep fresh for the storage and transportation. The invention can solve the problem of aging, mould, soft rotting and condensation in the bag after the green asparagus be picked up, and characterized by long fresh-keeping period, high edible safety of the used antistaling agent for preservation, no residual of the antirotting action and good accordance with the demand for safe modern foodstuff.
Description
(1) technical field
The invention belongs to vegetables post-harvest fresh-keeping technology, particularly a kind of storing of green asparagus circulation preservation method.
(2) background technology
Asparagus, formal name used at school Asparagus officinalis, the another name asparagus, asparagus, Liliaceae Asparagus herbaceos perennial, edible part is its fertile tender young stem.Asparagus is nutritious, and has important health-care effect, is one of main exit vegetable variety of China.In recent years, along with the raising of China's living standards of the people and the enhancing of health diet idea, the domestic consumption amount of asparagus also increased sharply.But the asparagus post-harvest fresh-keeping phase is short, and this has influenced domestic and international market supply and circulation.At present, be badly in need of green asparagus preservation method easy to operate, effective, safe, that cost is low in the production.
Green asparagus is gathered at quick growth phase, and the post-harvest physiology metabolism is still very vigorous.Its respiratory intensity height, bacterial soft rot and mould disease also very easily take place in easy rising dehydration, aging, bending, and these variations all cause asparagus to lose commodity value very soon.In order to address these problems, forefathers have taked the technology as high-isolation film in the CN1073810C patent and the processing of inferior high-resistant diaphragm package combination use fresh-keeping liquid, papers such as Shen Lianqing (Zhejiang agricultural journal 16 (1): also taked sodium Diacetate, cinnaldehydrum to handle the method for packing in conjunction with common low density polyethylene (LDPE) 42-46).These two kinds of methods, the fresh-keeping liquid toxicity that the former uses is big, and oxine citrate wherein only allows to use on flower freshness, still excludes the state food additive range, thereby easy dewfall increase humidity makes corrosion-resistanting fresh-keeping effect poor in latter's packaging bag, and freshness date is short.
Ozone O
3Sterilizing ability is strong, also pernicious gas such as ethylene oxide well.The catabolite of ozone is an oxygen, and noresidue is nontoxic, and forefathers once were used for the fresh-keeping of multiple fruits and vegetables.Sodium Diacetate is state approval, a kind of novel multifunctional food additives, and its edible safety height has the effect of good restraining bacterium, fungus growth.The macromolecule water uptake material has the water-absorbing-retaining function, can alleviate or prevent dewfall in the packaging bag.Have not yet to see ozone and macromolecule water absorbent material and be used for the fresh-keeping report of asparagus, also do not see the report that sodium Diacetate is used in combination with the anti-condensation preservative film.Not found more that the anti-condensation preservative film combines with ozone or macromolecule water absorbent material is used for the fresh-keeping report of green asparagus.
(3) summary of the invention
The objective of the invention is to research and develop the fresh-keeping technical method of a kind of green asparagus storing circulation, solve in the past green asparagus fresh-keeping in the easy dewfall of packaging bag, fresh-keeping liquid edible safety low, easily mildew, soft corruption, the short problem of freshness date.
Content of the present invention comprises:
1, the specification requirement of green asparagus packing.The used packaging bag of the present invention is food-grade polyvinyl chloride bag, contain the freshness protection package of EVA (vinyl-vinyl acetate copolymer), adds the low density polyethylene (LDPE) freshness protection package of food-grade dripless agent or contains a kind of in the low density polyethylene (LDPE) bag that EVA added the food-grade dripless agent again.Thickness is respectively: food-grade polyvinyl chloride bag, single face 30-60 micron; The freshness protection package that contains EVA adds the low density polyethylene (LDPE) freshness protection package of food-grade dripless agent or contains the low density polyethylene (LDPE) bag that EVA has added the food-grade dripless agent again, single face thickness 40-70 micron.The pack specification requirement is: asparagus and the long parallel placement of bag.Charge into the part air during tying, the tender tips of bamboo shoot are not contacted with the sack film, but be not more than 12 centimetres apart from the tying position.
2, prevent green asparagus adopt the back microorganism disease technology-ozone treatment and sodium Diacetate dip method.Ozone treatment concentration is 2-6ppm, and the processing frequency corresponding with it is every day 3 times to per 3 days 1 time, and processing method is for charging into ozone gas in the packaging bag of tying.The sodium Diacetate solution concentration is 0.3%-1.5%, and processing method is to store and transport in the preceding immersion sodium Diacetate aqueous solution to packing after asparagus is adopted, and dips the back taking-up and dries.The time of dipping is: as only handling the bamboo shoot root, the time of dipping is 20-120 minute, as handling the tender tips of bamboo shoot or training asparagus, then soaks taking-up and gets final product.
Ozone treatment mainly is in order to prevent the mould disease, and it is the generation that prevents bacterial soft rot that sodium Diacetate is handled main purpose.
3, utilize the macromolecule water uptake water-keeping material to improve the anti-condensation effect of packaging bag inboard.These water-absorbing-retaining materials are one of following material or their mixture: starch is that high-absorbent material comprises starch-grafted high-absorbent material, modified starch and derivative high-absorbent material thereof, starch-base high water-absorption composite; Cellulose-based macromolecule water absorbent material comprises cellulose-derived system high-absorbent material, cellulose graft high-absorbent material, cellulose base high water absorption composite material; Synthetic high polymer be absorbent material comprise polyacrylamide system, polypropylene acid system and other synthetic be high absorbency material; Natural polymer subsystem high-absorbent material comprises protide high-absorbent materials such as polysaccharide high absorbency materials such as shitosan, konjak starch, pectin, alginic acid, agar, xanthans and legumin, gelatin, silk, casein.The using method of above-mentioned macromolecule water absorbent material is: macromolecule water absorbent material is sneaked into be processed into blotting paper in the paper pulp, absorbent material is wrapped in to make adsorptive pads in the middle of two air-permeable paper or absorbent material is wrapped in makes the suction bag in ventilative paper bag, cloth bag, the Nylon Bag.The consumption of macromolecule water absorbent material is: 2-15 gram/kilogram asparagus.Standing time: before the packaging bag tying.
The invention has the beneficial effects as follows: 1, used fresh-keeping liquid edible safety height, the fungus-proof measure drug residue free, both all meet the security needs of modern food better.2, solve preferably dewfall in the asparagus packaging bag, adopt the technical barrier of back microorganism disease, long fresh-keeping period, the different cultivars freshness date reaches 45-90 days.
(4) description of drawings
Fig. 1, green asparagus antistaling process schematic flow sheet
Among Fig. 1: 1 for gathering; 2 are vanning; 3 are transportation; 4 are precooling; 5 for selecting processing; 6 are the antistaling agent processing; 7 are cooling; 8 are pack; 9 is tying; 10 are storing; 11 for selling
(5) specific embodiment
The present invention is further illustrated below in conjunction with embodiment.
Example 1:
1, gathers.Select the dew in morning of sunny weather to do before the back, the morning at 9 and the time gathered at dusk.The asparagus diameter requires 0.9-1.8 centimetre, length 〉=27 centimetre, and maturity must meet the requirements, and shredded bamboo shoot is straight, and the tender tips of bamboo shoot are not opened flower bud.Handle with care when gathering, avoid machinery to hinder as far as possible.Otch is flat as far as possible.
2, vanning.The asparagus of gathering is directly put into the ventilative good plastic box that bottom is lined with soft paper.
3, transportation.Be transported to pre-freezer as early as possible with refrigerator car.
4, precooling.Before asparagus warehouse-in at least 1 day, the storehouse temperature drop to 0-1 ℃.Behind the asparagus warehouse-in, in 4 hours the product temperature drop to 1-3 ℃.
5, select, process.In 1-5 ℃ of storehouse, rejecting has mechanical wound, diameter, length violation to close requirements, bending, wears out, opens the asparagus of flower bud, the white old and feeble part of residual mass asparagus excision preferably bamboo shoot root, and 21 centimetres of reservation length, and tie up 0.5 kilogram of every bundle with cord.
6, antistaling agent is handled.The asparagus of tying up uprightly is put in 2 centimetres dark 0.8% the sodium Diacetate solution and handled 30 minutes, takes out the clean surface solution of drop then and dries.
7, cooling.Asparagus product temperature is continued to reduce to 0.5-1.5 ℃.
8, pack.Asparagus is packed in the non-toxic polyvinyl chloride freshness protection package of 45 micron thickness into every packed amount 4-10 kilogram.The pack specification requirement is: asparagus and the long parallel placement of bag, bottom the asparagus or top put wrap with filter paper, water absorbing capacity is 300 times polyacrylamide absorbent material, consumption 3 gram/kilogram asparagus.
9, tying.Charge into air before the tying, applying light need be changed bag with leak detection as gas leakage.Air tight as packaging bag, then adjust an air capacity in the bag, the tender tips of bamboo shoot are not contacted with the sack film, but apart from the tying position about 10 centimetres, tighten sack then.During tying, tie up the plastic conduit of a top band emulsion tube, in order to filling ozone gas at sack.With the emulsion tube good seal.
10, storing.The control temperature is 0-1 ℃ during the storing.Open emulsion tube every day, charge into a certain amount of ozone gas rapidly, make a bag interior ozone concentration be about 3ppm.The ozone gas volume that charges into calculates according to the concentration of the ozone gas of ozone generator generation and the volume of freshness protection package.In the static storage, adopt the inflation of needle tubing or automatic ration equipment.In the transportation process of circulation, adopt the inflation of vehicle-mounted ozone generator and automatic ration equipment.Reseal emulsion tube after the inflation, with anti-gas-leak.
11, sell.In the sales process, environment temperature also will be controlled 0-1 ℃, and 1 outbound is sold and finished as far as possible, in case frequent outbound causes temperature fluctuation, shortens freshness date.
Example 2:
The green asparagus of selected processing is with 0.6% sodium Diacetate solution-treated, packs into after the cooling to contain 30%EVA, single face thickness and in 50 microns the polyethylene freshness protection package, filled ozone gas 1 time in per 2 days, and concentration of treatment is 4ppm, and other operation and specification requirement are with example 1.
Example 3:
The green asparagus of selected processing is with 0.4% sodium Diacetate solution-treated, packing into after the cooling and containing 5% food-grade dripless agent, single face thickness is in 60 microns the polyethylene freshness protection package, filled ozone gas 1 time in per 3 days, concentration of treatment is 6ppm, and other operation and specification requirement are with example 1.
Claims (4)
1, a kind of preservation method of green asparagus, it is characterized in that asparagus is adopted the back anti-condensation, saturating wet bag is packed, and the method that is used in combination ozone treatment, sodium Diacetate is dipped or places absorbent material is carried out storage fresh-keeping, the anti-condensation of using, saturating wet bag are the non-toxic polyvinyl chloride freshness protection package of single face 30-60 micron thickness, single face 40-70 micron thickness contain vinyl-vinyl acetate copolymer (EVA) freshness protection package, added the polyethylene freshness protection package of the nontoxic dripless agent of food-grade or contained wherein a kind of of polyethylene freshness protection package that vinyl-vinyl acetate copolymer added nontoxic dripless agent again.
2, the preservation method of a kind of green asparagus according to claim 1 is characterized in that ozone treatment is to charge into ozone gas in freshness protection package, and making a bag interior ozone concentration is 2-6ppm, inflation frequency corresponding with it be every day 3 times to per 3 days once.
3, the preservation method of a kind of green asparagus according to claim 1, it is characterized in that it is that asparagus is immersed in the sodium Diacetate aqueous solution of 0.3%-1.5% that sodium Diacetate is handled, as only dipping the bamboo shoot root, the time of dipping is 20-120 minute, as dip the tender tips of bamboo shoot or training asparagus, then soak taking-up and get final product.
4, the preservation method of a kind of green asparagus according to claim 1, it is characterized in that described absorbent material is that starch is that high-absorbent material, cellulose-based high-absorbent material, synthetic high polymer are a kind of in absorbent material, the natural polymer absorbent material or their mixture, consumption is: 2-15 gram/kilogram asparagus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101042178A CN100352354C (en) | 2005-10-10 | 2005-10-10 | Green asparagus fresh-keeping method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101042178A CN100352354C (en) | 2005-10-10 | 2005-10-10 | Green asparagus fresh-keeping method |
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| Publication Number | Publication Date |
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| CN1765189A true CN1765189A (en) | 2006-05-03 |
| CN100352354C CN100352354C (en) | 2007-12-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005101042178A Expired - Fee Related CN100352354C (en) | 2005-10-10 | 2005-10-10 | Green asparagus fresh-keeping method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288420B (en) * | 2007-04-20 | 2011-10-05 | 上海海洋大学 | Asparagus fresh-keeping technique at low temperature |
| CN108112691A (en) * | 2017-12-29 | 2018-06-05 | 彝良山益宝生物科技有限公司 | A kind of coating liquid and its film air regulating fresh-keeping method of fresh evolution bamboo shoots |
| CN111480534A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing exported fresh-keeping green asparagus |
| CN111480532A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing export quick-frozen white asparagus |
| CN111480533A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing export quick-frozen green asparagus |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073810C (en) * | 1999-12-08 | 2001-10-31 | 梅龙 | Air-conditioning high-isolation antistaling method for fresh aspargus |
-
2005
- 2005-10-10 CN CNB2005101042178A patent/CN100352354C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288420B (en) * | 2007-04-20 | 2011-10-05 | 上海海洋大学 | Asparagus fresh-keeping technique at low temperature |
| CN108112691A (en) * | 2017-12-29 | 2018-06-05 | 彝良山益宝生物科技有限公司 | A kind of coating liquid and its film air regulating fresh-keeping method of fresh evolution bamboo shoots |
| CN111480534A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing exported fresh-keeping green asparagus |
| CN111480532A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing export quick-frozen white asparagus |
| CN111480533A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing export quick-frozen green asparagus |
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| Publication number | Publication date |
|---|---|
| CN100352354C (en) | 2007-12-05 |
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Granted publication date: 20071205 Termination date: 20181010 |