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CN109090427A - A kind of anti-corrosive fresh-keeping processing method of vegetables - Google Patents

A kind of anti-corrosive fresh-keeping processing method of vegetables Download PDF

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Publication number
CN109090427A
CN109090427A CN201810932556.2A CN201810932556A CN109090427A CN 109090427 A CN109090427 A CN 109090427A CN 201810932556 A CN201810932556 A CN 201810932556A CN 109090427 A CN109090427 A CN 109090427A
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CN
China
Prior art keywords
vegetables
fresh
keeping
antiseptic
juice
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Withdrawn
Application number
CN201810932556.2A
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Chinese (zh)
Inventor
吴华友
尹学东
骆弟益
黄义忠
马列
盛廷彪
余溢
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Guizhou Guizhou Three Red Food Co Ltd
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Guizhou Guizhou Three Red Food Co Ltd
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Priority to CN201810932556.2A priority Critical patent/CN109090427A/en
Publication of CN109090427A publication Critical patent/CN109090427A/en
Withdrawn legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00Preservation of foods or foodstuffs, in general
    • A23B2/70Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729Organic compounds; Microorganisms; Enzymes
    • A23B2/779Sugars; Derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00Preservation of foods or foodstuffs, in general
    • A23B2/70Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729Organic compounds; Microorganisms; Enzymes
    • A23B2/733Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00Preservation of foods or foodstuffs, in general
    • A23B2/70Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729Organic compounds; Microorganisms; Enzymes
    • A23B2/783Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

本发明公开了一种蔬菜的防腐保鲜处理方法,涉及蔬菜的防腐保鲜领域,将新鲜采摘的蔬菜清洗后,在海藻汁和蒜汁水溶液中浸渍10~20分钟,15℃~35℃的室温下鼓风干燥后或浸渍或喷洒香菇多糖和乳酸菌的混合液,装入保鲜袋,真空包装,可有效杀灭致病菌和腐败菌,延长蔬菜的呼吸时间,保鲜时间为1周左右。The invention discloses an antiseptic and fresh-keeping treatment method of vegetables, which relates to the field of anti-corrosion and fresh-keeping of vegetables. After cleaning freshly picked vegetables, they are soaked in seaweed juice and garlic juice aqueous solution for 10-20 minutes, and the vegetables are kept at room temperature of 15°C-35°C. After blast drying or soaking or spraying the mixture of lentinan and lactic acid bacteria, put it into a fresh-keeping bag and vacuum pack, it can effectively kill pathogenic bacteria and spoilage bacteria, prolong the breathing time of vegetables, and keep fresh for about 1 week.

Description

A kind of anti-corrosive fresh-keeping processing method of vegetables
Technical field
The present invention relates to the anti-corrosive fresh-keeping field of vegetables, the anti-corrosive fresh-keeping processing method of especially a kind of vegetables.
Background technique
At present vegetables industry frequently with preservation method be cold chain transportation or using by way of antistaling agent.As one kind is true Vacuum freecing-dry processing method, abbreviation FD freeze-drying are to combine vacuum technique and Refrigeration Technique to process high-end take off Water food, such as vegetable and fruit etc., since food passes through frozen dried, mouthfeel is fine, but by low temperature come preservation vegetables needs The huge energy is consumed, cost is very high, and vegetables, once thawing, quality can rapid decrease.
Contain biggish moisture in fresh vegetables body, and need to maintain its freshness by breathing, vegetables are storing Biggish loss of weight can be generated after a period of time, increases the loss during vegetables storage and transportation, saved even if vegetables are connected root harvesting, The environment as needed for its not complete vegetables eubolism, can only also delay the quality decline of vegetables, the effect of fresh-keeping of vegetables It is limited.Chinese patent 201710977039.2 discloses a kind of method of fresh-keeping of vegetables, comprising the following steps: washing and sieving, sterilization, guarantor Fresh processing, pack, refrigeration are breathed in vegetables body by inhibiting, keep vegetables internal water, extend its freshness date, subtract simultaneously The nutrient consumption and chlorosis of slow vegetables, but its antistaling agent used is chemical reagent composition, but its additive amount reaches certain When concentration or dosage level, certain toxic side effect can be generated.
The corruption of vegetables, which is often as existence in the soil of planting vegetable, a large amount of spoilage organisms, even if after harvested vegetable It being cleaned and keeps vegetable surface dry, spoilage organisms remaining can still adhere to, once stacking temperature and humidity is suitable for that spoilage organisms starts It breeds and leads to vegetable spoilage.Use 150-300mg/kg sodium hypochlorite as vegetable as Chinese patent 201810067977.3 is open The cleaning solution of dish can kill the bacterium washed on vegetables, but use the food of sodium hypochlorite, exist because of heating discoloration or taste Road is deteriorated, salinity becomes the problems such as excessive.In order to solve food-safety problem, more and more researchers start to be conceived to vegetables Green anti-rot and fresh-keeping method, as Chinese patent 201210057425.7 provide a kind of vegetables method for anticorrosion treatment, in order to It is purged, vegetables is impregnated into the lactic acid aqueous solution of 0.1 weight of weight %~1.0 % to being present in, remove vegetable surface Miscellaneous bacteria, then low temperature drying is carried out, to inhibit the breeding of spoilage organisms.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of anti-corrosive fresh-keeping processing methods of vegetables, by using perfume (or spice) Mushroom polysaccharide and lactic acid bacteria are compounded, and to inhibit the breeding of spoilage organisms, have preferable preservation and antisepsis function to vegetables.
The present invention is achieved by the following technical programs.
A kind of anti-corrosive fresh-keeping processing method of vegetables provided by the invention is that perfume will be sprayed after the vegetable cleaning of fresh picking The mixed liquor of mushroom polysaccharide and lactic acid bacteria is packed into freshness protection package, vacuum packaging.
The mixed liquor of the lentinan and lactic acid bacteria, the mass percent containing lentinan are 1-10%, are contained The mass percent of lactic acid bacteria is 1-10%, remaining is water.
The mixed liquor of the lentinan and lactic acid bacteria can also be used to impregnate vegetables, and it is more that the maceration extract contains mushroom The mass percent of sugar is 0.1-1%, and the mass percent containing lactic acid bacteria is 0.1-1%, remaining is water.
The vegetables are leaf vegetables, mushroom, beans and fruit.
So-called leaf vegetables has komatsuna, cabbage, Shandong Chinese cabbage, crowndaisy chrysanthemum, Chinese cabbage, Chinese celery, leek, spinach, green stem vegetable, open country Damp dish, potherb mustard, romaine lettuce, rape flower and others eat vegetables of leaf etc..
So-called mushroom has pine mushroom, mushroom, mushroom, needle mushroom, Pleurotus eryngii, agaric, sliding mushroom, halimasch, pleurotus cornucopiae, grifola frondosa And agaric etc..
So-called beans has red bean, Kidney bean, pea, green soy bean, semen viciae fabae, soybean, peanut, sesame and sword bean etc..
So-called fruit vegetables has eggplant, tomato, green pepper, pumpkin, cucumber, balsam pear, wax gourd, gumbo, capsicum, lotus root and cucurbita pepo Deng fruit etc..
The fresh vegetables is impregnated into the sea containing mass percent 0.2%~1% before pack, the vegetables In algae juice and garlic juice solution.
The mass percent of marine alga juice and garlic juice is (6-10) in the marine alga juice and garlic juice solution: 1.
The dipping temperature of the marine alga juice and garlic juice solution is 20 DEG C~35 DEG C, carries out 10 minutes~20 minutes dippings After processing, in 15 DEG C~35 DEG C be dried at room temperature by air blast.
The vacuum-packed vegetables are positioned below room temperature but are more than or equal to zero temperature and save.
The vacuum-packed vegetables storage temperature is 0-10 DEG C.
The vacuum packaging uses PB bags of packagings.
The beneficial effects of the present invention are:
(1) lentinan and lactic acid bacteria can further suppress the growth of pathogenic bacteria and spoilage organisms in vegetables, save wind Taste substance does not change food tissue state, and under the conditions of normal fresh-keeping storage, nor affects on the organoleptic attribute of food.Its It is secondary, required nutriment can be provided for the respiration of vegetables, the bioactivity of mineral element can be improved, also conducive to exhaling for vegetables It inhales, is beneficial to fresh-keeping of vegetables.
(2) marine alga juice and garlic juice solution can kill pathogenic bacteria and spoilage organisms in vegetables, rotten in vegetables when reducing bag Lose the quantity of bacterium and pathogenic bacteria.
Specific embodiment
Be described further below technical solution of the present invention, but claimed range be not limited to it is described.
Embodiment 1
The present invention selects spinach to carry out preservation and antisepsis processing.
The spinach of a certain farmer family of Guizhou Province's wheatland township is selected, band has been eradicated, has been cleaned up, if placed as former state, The spoilage organisms adhered on spinach blade face after the condition of moisture and temperature is complete will be bred immediately, then be rotted to root, band The holding time of the fresh spinach of root is generally 2-3 days.
Being prepared for mass percent as fresh anti-corrosion solution of the invention is 0.1% lentinan and 0.3% lactic acid bacteria Mixed liquor, the mixed liquor of 0.6% lentinan and 0.5% lactic acid bacteria, the mixed liquor of 1% lentinan and 0.9% lactic acid bacteria, The mixed liquor and 1% lentinan and five kinds of water of the mixed liquor of 0.3% lactic acid bacteria of 0.1% lentinan and 0.9% lactic acid bacteria Solution.
Fresh spinach is subjected to necessary pre-treatment (such as clean, remove mud, impurity elimination root etc.), the spinach of every 6kg is used respectively The fresh anti-corrosion solution of 10kg impregnates 5-10min, make 10-20 DEG C of temperature of maceration extract.Then PB bags are packed into, PB bags are taken out true It after sky, is stored in 20-30 DEG C of hothouse and is dried by air blast, carry out ultraviolet-sterilization 10-30min;It is filled after sterilization Carton storage, storage temperature are 0-10 DEG C, are completed within whole process 2 hours.
The indices that spinach in PB bags is detected after 3 days, are shown in Table 1.
Table 1
Note: it examines and refers to SN/T 0626-2017.The culture medium used has used the agar of standard to train general bacterium Support base, BGLB culture medium used for coli-group, count plate pass through using the culture medium dilution-plate method and Frequency method is calculated, and is indicated with every 1g.Cfu (colony forming unit, Colony Forming Unit) in table indicates " to make The bacterium number detected for bacterium colony ", MPN (most probable number, most probable number) indicate " most probable number ", are logical Cross the bacterium number for every 1g that each method is found out.
As known from Table 1, lentinan and lactic acid bacteria are used in compounding in the present invention, in addition to coliform count can be effectively reduced With general bacterial population, there are also effects preferably fresh-keeping to green vegetables.
Embodiment 2:
Preservation and antisepsis liquid as described above is prepared, selects mushroom, semen viciae fabae, eggplant and Chinese celery to use vegetables as experiment, adopts Vacuum freshness retaining is carried out with the method for sprinkling antisepsis antistaling agent.
Fresh above-mentioned vegetables are subjected to necessary pre-treatment (such as clean, remove mud, peel off);Then PB bags are packed into, Five kinds of anticorrosive refreshing solutions for injecting 0.1% weight of above-mentioned vegetables weight, respectively containing the mass percent of lentinan It is 0.1%, 3%, 5%, 7%, 10%, the mass percent containing lactic acid bacteria is 0.1%, 3%, 5%, 7%, 10%, remaining For water.Then it after PB bags being vacuumized, is dried in 20-30 DEG C of hothouse by air blast, carries out ultraviolet-sterilization 10- 30min;Cartoning is put in storage after sterilization, and storage temperature is 0-10 DEG C, and whole process is completed in 2 hours.
Mushroom, semen viciae fabae, eggplant and Chinese celery in PB bags are arbitrarily spot-check after 3 days, are observed its freshness, are shown in Table 2.
Table 2
Note: the method for inspection is the same as embodiment 1.
As known from Table 2, preservation and antisepsis liquid is injected in vacuum bag by injection method, is equally beneficial for each by different vegetables The fresh-keeping and anti-corrosion of kind vegetables, when experiment vegetables used detect on day 3, freshness is still preferable, this may be due to mushroom Polysaccharide and lactic acid bacteria complex role are to the sterilizations of vegetables and fresh-keeping play preferable synergistic effect.But it is fresh-keeping anti-used in injection method When sanies concentration is lower, fresh-keeping effect is substantially reduced.
Embodiment 3
Before the processing for carrying out above-described embodiment 1, marine alga juice and garlic juice solution are prepared as soak;Lotus root is selected to make Vegetables are used for this test, are separately immersed in the marine alga juice containing mass percent for 0.2% and garlic juice solution (wherein seaweed Juice and garlic juice mass ratio are 6:1), 0.5% marine alga juice and garlic juice solution (wherein marine alga juice and garlic juice mass ratio are 8:1), In 1% three kinds of aqueous solutions of marine alga juice and garlic juice solution (wherein marine alga juice and garlic juice mass ratio are 10:1), dipping temperature is 20 DEG C~35 DEG C, after carrying out impregnation in 10 minutes~20 minutes, in 15 DEG C~35 DEG C done at room temperature by air blast It is dry.
Lotus root piece after drying is fitted into PB bags, injection 0.1% weight of lotus root piece contains 3% lentinan and 7% lactic acid The mixed liquor of bacterium is vacuum-packed, and lotus root piece in PB bags is arbitrarily spot-check in sealing after being stored in 0-10 DEG C, 3 days, 5 days, 7 days and 9 days, sees Its freshness and bacterial population are examined, is shown in Table 3.
Table 3
From table 3, it is known that vegetables are impregnated by marine alga juice and garlic juice solution, reinject fresh anti-corrosion solution, and vacuum saves, energy Preferable sterilization early period is played, is conducive to the anti-corrosive fresh-keeping in later period, Escherichia coli had no breeding at the 9th day, one As bacterium be held in 5.1cfu/g within one week hereinafter, vegetables freshness can be reserved for one week or so time.As it can be seen that passing through Early period marine alga juice and garlic juice solution impregnate and later period lentinan and lactic acid bacteria compounding, be conducive to the respiration of plant, can Delay the freshness date of vegetables.

Claims (10)

1.一种蔬菜的防腐保鲜处理方法,其特征在于,将新鲜采摘的蔬菜清洗后喷洒香菇多糖和乳酸菌的混合液,装入保鲜袋,真空包装。1. an antiseptic and fresh-keeping processing method of vegetables, it is characterized in that, spray the mixed solution of lentinan and lactic acid bacteria after freshly picked vegetables are cleaned, pack into fresh-keeping bags, and vacuum pack. 2.如权利要求1所述的蔬菜的防腐保鲜处理方法,其特征在于,含有香菇多糖的质量百分比为1-10%,含有乳酸菌的质量百分比为1-10%,其余为水。2. The antiseptic and fresh-keeping treatment method of vegetables as claimed in claim 1, characterized in that, the mass percentage containing lentinan is 1-10%, the mass percentage containing lactic acid bacteria is 1-10%, and the remainder is water. 3.如权利要求1所述的蔬菜的防腐保鲜处理方法,其特征在于,所述的香菇多糖和乳酸菌的混合液还可用于浸渍蔬菜,所述的浸渍液含有香菇多糖的质量百分比为0.1-1%,含有乳酸菌的质量百分比为0.1-1%,其余为水。3. The antiseptic and fresh-keeping treatment method of vegetables as claimed in claim 1, characterized in that, the mixed solution of described lentinan and lactic acid bacteria can also be used for dipping vegetables, and the mass percentage that described soaking liquid contains lentinan is 0.1- 1%, the mass percentage containing lactic acid bacteria is 0.1-1%, and the rest is water. 4.如权利要求1所述的蔬菜的防腐保鲜处理方法,其特征在于,所述的蔬菜为叶菜类、菌类、豆类和/或果类。4. The antiseptic and fresh-keeping treatment method of vegetables as claimed in claim 1, wherein said vegetables are leafy vegetables, fungi, beans and/or fruits. 5.如权利要求4所述的蔬菜的防腐保鲜处理方法,其特征在于,所述的新鲜蔬菜在装袋之前,把所述蔬菜浸渍到含有质量百分比0.2%~1%的海藻汁和蒜汁水溶液中。5. The antiseptic and fresh-keeping treatment method of vegetables as claimed in claim 4, characterized in that, before the fresh vegetables are bagged, the vegetables are dipped into seaweed juice and garlic juice containing 0.2% to 1% by mass percentage in aqueous solution. 6.如权利要求5所述的蔬菜的防腐保鲜处理方法,其特征在于,所述的海藻汁和蒜汁水溶液中海藻汁和蒜汁的质量百分比为(6-10):1。6 . The antiseptic and fresh-keeping treatment method for vegetables according to claim 5 , wherein the mass percent of seaweed juice and garlic juice in the seaweed juice and garlic juice aqueous solution is (6-10):1. 7.如权利要求5或6所述的蔬菜的防腐保鲜处理方法,其特征在于,所述海藻汁和蒜汁水溶液的浸渍温度为20℃~35℃,进行10分钟~20分钟的浸渍处理后,在15℃~35℃的室温下通过鼓风进行干燥。7. The antiseptic and fresh-keeping treatment method for vegetables according to claim 5 or 6, wherein the immersion temperature of the seaweed juice and garlic juice aqueous solution is 20°C to 35°C, after 10 minutes to 20 minutes of immersion treatment , Drying is carried out by air blowing at a room temperature of 15°C to 35°C. 8.如权利要求1-6任一项或权利要求7的防腐保鲜处理方法制备的蔬菜,其特征在于,所述蔬菜采用真空包装。8. The vegetables prepared according to any one of claims 1-6 or claim 7, wherein the vegetables are vacuum-packed. 9.如权利要求8所述的蔬菜的防腐保鲜处理方法,其特征在于,所述真空包装使用PB袋包装。9. The anti-corrosion and fresh-keeping processing method of vegetables as claimed in claim 8, characterized in that, the vacuum packaging uses PB bag packaging. 10.如权利要求8所述的蔬菜的防腐保鲜处理方法,其特征在于,所述真空包装的蔬菜保存温度为0-10℃。10. The antiseptic and fresh-keeping treatment method of vegetables according to claim 8, characterized in that, the storage temperature of the vacuum-packed vegetables is 0-10°C.
CN201810932556.2A 2018-08-16 2018-08-16 A kind of anti-corrosive fresh-keeping processing method of vegetables Withdrawn CN109090427A (en)

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CN110583758A (en) * 2019-09-20 2019-12-20 湖北省种子集团有限公司 Preservation method for prolonging guarantee period of vegetables
CN111053113A (en) * 2019-12-20 2020-04-24 射阳县万顺食品有限公司 Vegetable fresh-keeping packaging method

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110583758A (en) * 2019-09-20 2019-12-20 湖北省种子集团有限公司 Preservation method for prolonging guarantee period of vegetables
CN111053113A (en) * 2019-12-20 2020-04-24 射阳县万顺食品有限公司 Vegetable fresh-keeping packaging method

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Application publication date: 20181228