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.