CN104585308A - Natural seaweed preservation liquid for vegetables and preparation method thereof - Google Patents
Natural seaweed preservation liquid for vegetables and preparation method thereof Download PDFInfo
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- CN104585308A CN104585308A CN201510026268.7A CN201510026268A CN104585308A CN 104585308 A CN104585308 A CN 104585308A CN 201510026268 A CN201510026268 A CN 201510026268A CN 104585308 A CN104585308 A CN 104585308A
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- 235000004611 garlic Nutrition 0.000 claims abstract description 39
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of vegetable preservation, and relates to natural seaweed preservation liquid for vegetables and a preparation method thereof. The natural seaweed preservation liquid is prepared from the raw material components in parts by weight: 15-20 parts of seaweed gel, 10-15 parts of okra juice, 3-5 parts of starch slurry, 2-3 parts of raw garlic juice and 2-5 parts of alcohol. The preparation method comprises four steps of seaweed gel preparation, okra juice preparation, raw garlic juice preparation and preservation liquid preparation. The natural seaweed preservation liquid is suitable for preserving such vegetables as garlic, ginger, onion, cabbage, celery, coriander, kidney bean, white radish, cucumber, green pepper and pepper and the like; the preparation process is simple, the natural seaweed preservation liquid is prepared by mixing pure natural plants, thereby being safe, non-toxic, strong in oxidation resistance, harmless to the vegetables, good in preservation effect, and low in processing cost and is friendly to an application environment.
Description
Technical field:
The invention belongs to vegetable fresh-keeping processing technology field, relate to a kind of method utilizing natural sea phycocolloid to prepare fresh-keeping of vegetables liquid, particularly a kind of vegetables preparation method of marine alga natural fresh-keeping liquid.
Background technology:
The maximum feature of greengrocery agricultural product is that water content is high, it needs the infringement of resisting poor environment and pathogenic microorganisms in storage, also the rest period of some vegetables is shorter, after dormancy rudiment, quality declines, easily affect commodity value and edibility, toxin can be produced as after native legume vegetable dormancy rudiment, can not eat, the vegetables storing facility of current China, technology is backwardness comparatively, vegetables are adopted rear storage and mainly contain the preservation and freshness of ventilation storehouse, Storage in cold bank is fresh-keeping, the modes such as novel thin film is fresh-keeping, both at home and abroad about agent keeping vegetable fresh, preservative film, the research of fresh-keeping packaging is more, preservation method by single principle research to compound research and development, as super-pressure, green preservatives, the compound investigation and application of the multiple preservation techniques such as the fresh-keeping and ultraviolet of low dose radiation pretreatment is fresh-keeping is international fresh-keeping fashion trend, some have the fresh-keeping of vegetables method of researching value, researcher comes fresh-keeping by the fresh-keeping bacterium of microorganism, fresh-keeping with the technique for gene engineering compared with forward position, electronic technology is fresh-keeping, the new and high technologies such as short-wave ultraviolet light irradiation is fresh-keeping realize the fresh-keeping object of vegetable storage, its freshness is high, but condition is more harsh, also it is large to there is energy consumption in other forms of fresh-keeping method, environmental requirement is higher, the shortcomings such as cost of manufacture is high,
Summary of the invention:
The object of the invention is to the shortcoming overcoming prior art existence, seek to design a kind of method utilizing natural sea phycocolloid to add the raw material such as gumbo, garlic again to prepare fresh-keeping of vegetables liquid, its fresh-keeping of vegetables liquid prepared belongs to pure natural plant and mixes, harmless to all kinds of vegetables, to human non-toxic's side effect, fresh-keeping environments is good.
To achieve these goals, in the vegetables marine alga natural fresh-keeping liquid that the present invention relates to, the weight proportion of each raw material components is: marine alga glue 15-20 parts, and gumbo juice is 10-15 parts, starch slurry 3-5 parts, and garlic Normal juice is 2-3 parts, and alcohol is 2-5 parts.
The preparation method of the fresh-keeping of vegetables liquid that the present invention relates to comprises the preparation of marine alga glue, the preparation of gumbo juice, the preparation of garlic Normal juice and fresh-keeping liquid and prepares four steps:
(1) marine alga glue preparation: get fresh marine alga, rinse well with clear water, be cut into the bulk that 1 ~ 3cm is long, then put into temperature be 85-90 DEG C hot water leaching scald 1-3 minutes, pull out after being cooled to room temperature and put into beater again, add distilled water again and weight percent concentration is the ethanol water of 75 ~ 85%, marine alga: distilled water: the weight ratio of ethanol water is the ratio of 1:2:1, stirring to pulp 5 ~ 10 minutes, break into undaria pinnitafida slurries, fall solids with filter-cloth filtering again, its filtrate is marine alga glue, and sealing saves backup;
(2) gumbo juice preparation: get fresh gumbo, rinse well with clear water and naturally dry surperficial moisture, be cut into the bulk of 1 ~ 3cm again, then put into temperature be 80-85 DEG C hot water leaching scald 2-3 minutes, pull out after being cooled to room temperature and put into beater again, then add the pure water mixing making beating 3 ~ 5 minutes with weight such as gumbos, make gumbo slurries, after filtering fiber-like solids, its filtrate is gumbo juice;
(3) garlic Normal juice preparation: choose the garlic without rotting, divest garlic skin, garlic is put into mixer, add distilled water, garlic: the weight ratio of distilled water is the ratio of 1:2 ~ 3, and Ball-stirring mill makes garlic slurries, every for garlic slurries 2-3 minutes are stirred once, stop after 15-20 minutes stirring, with filter cloth filters solid thing, its filtrate is garlic Normal juice;
(4) fresh-keeping liquid preparation: by prepared each raw material by weight respectively by marine alga glue 15-20 parts, 10-15 parts, gumbo juice, garlic Normal juice 2-3 parts, alcohol 2-5 parts and starch slurry 3-5 parts take, 5-10 minutes are fully stirred to after evenly after mixing, through ultraviolet disinfection 3-5 minutes, then by mixed liquor airtight package, obtain vegetables marine alga natural fresh-keeping liquid finished product; For to round onions, potato, cauliflower, shallot, cucumber and fresh kidney beans fresh-keeping, its normal temperature lower shelf-life can reach more than 20 days.
Starch slurry of the present invention is that food grade starch and pure water are uniformly mixed by the weight ratio of 1:3 ~ 5 and obtain, and starch used is the starch that sweet potato and pea extract; Alcohol used is weight percentage the ethanol water that concentration is greater than 75%; Marine alga used comprises sea-tangle, undaria pinnitafida, sargassum fusifome, porphyra haitanensis, asparagus and Bangiales.
Compared with prior art, its preparation technology is simple in the present invention, uses pure natural plant to mix, and safe, nontoxic, non-oxidizability is strong, harmless to vegetables, good refreshing effect, and processing cost is low, and applied environment is friendly.
Accompanying drawing illustrates:
Fig. 1 is vegetables marine alga natural fresh-keeping liquid preparation method technological process schematic block diagram in the present invention.
Detailed description of the invention:
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1:
The preparation method of the fresh-keeping of vegetables liquid that the present embodiment relates to comprises the preparation of marine alga glue, the preparation of gumbo juice, the preparation of garlic Normal juice and fresh-keeping liquid and prepares four steps;
(1) marine alga glue preparation: get fresh marine alga undaria pinnitafida, rinse well with clear water, be cut into the bulk that 1 ~ 3cm is long, then put into temperature be 85-90 DEG C hot water leaching scald 1-3 minutes, pull out after being cooled to room temperature and put into beater again, add distilled water again and weight percent concentration is the ethanol water of 75 ~ 85%, undaria pinnitafida: distilled water: the weight ratio of ethanol water is the ratio of 1:2:1, stirring to pulp 5 ~ 10 minutes, break into undaria pinnitafida slurries, fall solids with filter-cloth filtering again, its filtrate is marine alga glue, and sealing saves backup.
(2) gumbo juice preparation: get fresh gumbo, rinse well with clear water and naturally dry surperficial moisture, be cut into the bulk of 1 ~ 3cm again, then put into temperature be 80-85 DEG C hot water leaching scald 2-3 minutes, pull out after being cooled to room temperature and put into beater again, then add the pure water mixing making beating 3 ~ 5 minutes with weight such as gumbos, make gumbo slurries, after filtering the solids such as fiber, its filtrate is gumbo Normal juice;
(3) garlic Normal juice preparation: choose the garlic without rotting, divest garlic skin, garlic is put into mixer, add distilled water, garlic: the weight ratio of distilled water is the ratio of 1:2 ~ 3, and Ball-stirring mill makes garlic slurries, every for garlic slurries 2-3 minutes are stirred once, stop after 15-20 minutes stirring, with filter cloth filters solid thing, its filtrate is garlic Normal juice;
(4) fresh-keeping liquid preparation: by prepared each raw material by marine alga glue 15 parts, 15 parts, gumbo juice, garlic Normal juice 3 parts, alcohol is that part and starch slurry 3 parts take, 5-10 minutes are fully stirred to after evenly after mixing, through ultraviolet disinfection 3-5 minutes, then by mixed liquor airtight package, obtain vegetables marine alga natural fresh-keeping liquid finished product; For to round onions, potato, cauliflower, shallot, cucumber and fresh kidney beans fresh-keeping, its shelf-life can reach more than 20 days.
Embodiment 2:
The fresh-keeping liquid preparation technology that the present embodiment relates to is identical with embodiment 1, and in its fresh-keeping liquid prepared, each raw material ratio is marine alga glue 15 parts, 15 parts, gumbo juice, garlic Normal juice 3 parts, alcohol 5 parts, starch slurry 5 parts; Be applicable to the fresh-keeping of the vegetables such as garlic, ginger, round onions, test under normal temperature condition freshness date can reach 3 months.
Embodiment 3:
The fresh-keeping liquid preparation technology that the present embodiment relates to is identical with embodiment 1, and in its fresh-keeping liquid prepared, each raw material weight proportioning is marine alga glue 18 parts, 13 parts, gumbo juice, garlic Normal juice 2 parts, alcohol 4 parts, starch slurry 4 parts; Be applicable to Chinese cabbage, celery, caraway, kidney bean, ternip, cucumber, green pepper and capsicum dish class fresh-keeping, its freshness date can reach more than 15 days at normal temperatures, can reach 60-70 days under 3-10 DEG C of conditions.
Claims (4)
1. a vegetables marine alga natural fresh-keeping liquid, it is characterized in that the weight proportion of each material component is: marine alga glue 15-20 parts, gumbo juice is 10-15 parts, starch slurry 3-5 parts, and garlic Normal juice is 2-3 parts, and alcohol is 2-5 parts.
2. vegetables according to claim 1 marine alga natural fresh-keeping liquid, is characterized in that preparation method specifically comprises following processing step:
(1) marine alga glue preparation: get fresh marine alga, rinse well with clear water, be cut into the bulk that 1 ~ 3cm is long, then put into temperature be 85-90 DEG C hot water leaching scald 1-3 minutes, pull out after being cooled to room temperature and put into beater again, add distilled water again and weight percent concentration is the ethanol water of 75 ~ 85%, marine alga: distilled water: the weight ratio of ethanol water is the ratio of 1:2:1, stirring to pulp 5 ~ 10 minutes, break into undaria pinnitafida slurries, fall solids with filter-cloth filtering again, its filtrate is marine alga glue, and sealing saves backup;
(2) gumbo juice preparation: get fresh gumbo, rinse well with clear water and naturally dry surperficial moisture, be cut into the bulk of 1 ~ 3cm again, then put into temperature be 80-85 DEG C hot water leaching scald 2-3 minutes, pull out after being cooled to room temperature and put into beater again, then add the pure water mixing making beating 3 ~ 5 minutes with weight such as gumbos, make gumbo slurries, after filtering fiber-like solids, its filtrate is gumbo juice;
(3) garlic Normal juice preparation: choose the garlic without rotting, divest garlic skin, garlic is put into mixer, add distilled water, garlic: the weight ratio of distilled water is the ratio of 1:2 ~ 3, and Ball-stirring mill makes garlic slurries, every for garlic slurries 2-3 minutes are stirred once, stop after 15-20 minutes stirring, with filter cloth filters solid thing, its filtrate is garlic Normal juice;
(4) fresh-keeping liquid preparation: by prepared each raw material by weight respectively by marine alga glue 15-20 parts, 10-15 parts, gumbo juice, garlic Normal juice 2-3 parts, alcohol 2-5 parts and starch slurry 3-5 parts take, 5-10 minutes are fully stirred to after evenly after mixing, through ultraviolet disinfection 3-5 minutes, then by mixed liquor airtight package, obtain vegetables marine alga natural fresh-keeping liquid finished product; For to round onions, potato, cauliflower, shallot, cucumber and fresh kidney beans fresh-keeping, its normal temperature lower shelf-life can reach more than 20 days.
3. vegetables according to claim 2 marine alga natural fresh-keeping liquid, it is characterized in that described starch slurry is that food grade starch and pure water are uniformly mixed by the weight ratio of 1:3 ~ 5 and obtain, starch used is the starch that sweet potato and pea extract; Alcohol used is weight percentage the ethanol water that concentration is greater than 75%; Marine alga used comprises sea-tangle, undaria pinnitafida, sargassum fusifome, porphyra haitanensis, asparagus and Bangiales.
4. the marine alga natural fresh-keeping liquid of the vegetables according to any one of claim 1-3, is characterized in that being suitable for fresh-keeping vegetables comprises garlic, ginger, round onions, Chinese cabbage, celery, caraway, kidney bean, ternip, cucumber, green pepper and capsicum.
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| CN201510026268.7A CN104585308A (en) | 2015-01-20 | 2015-01-20 | Natural seaweed preservation liquid for vegetables and preparation method thereof |
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Cited By (6)
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| CN105532852A (en) * | 2015-12-11 | 2016-05-04 | 山东营养源食品科技有限公司 | Method for controlling browning of kidney beans |
| CN106343422A (en) * | 2016-08-31 | 2017-01-25 | 秭归帝元食品罐头股份有限公司 | Quick-frozen orange peel production technology |
| CN107960447A (en) * | 2017-11-13 | 2018-04-27 | 常州蓝旗亚纺织品有限公司 | A kind of preparation method of meat bio-preservative |
| CN109090427A (en) * | 2018-08-16 | 2018-12-28 | 贵州省贵三红食品有限公司 | A kind of anti-corrosive fresh-keeping processing method of vegetables |
| CN112679150A (en) * | 2020-12-29 | 2021-04-20 | 郑翰 | High-strength concrete slurry with adjustable surface characteristics |
| CN115581246A (en) * | 2022-10-09 | 2023-01-10 | 汪欣 | Vegetable cake and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532852A (en) * | 2015-12-11 | 2016-05-04 | 山东营养源食品科技有限公司 | Method for controlling browning of kidney beans |
| CN106343422A (en) * | 2016-08-31 | 2017-01-25 | 秭归帝元食品罐头股份有限公司 | Quick-frozen orange peel production technology |
| CN106343422B (en) * | 2016-08-31 | 2020-04-07 | 秭归帝元食品罐头股份有限公司 | Production process of quick-frozen orange peels |
| CN107960447A (en) * | 2017-11-13 | 2018-04-27 | 常州蓝旗亚纺织品有限公司 | A kind of preparation method of meat bio-preservative |
| CN109090427A (en) * | 2018-08-16 | 2018-12-28 | 贵州省贵三红食品有限公司 | A kind of anti-corrosive fresh-keeping processing method of vegetables |
| CN112679150A (en) * | 2020-12-29 | 2021-04-20 | 郑翰 | High-strength concrete slurry with adjustable surface characteristics |
| CN115581246A (en) * | 2022-10-09 | 2023-01-10 | 汪欣 | Vegetable cake and preparation method thereof |
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