CN109645104A - Harmless fresh-keeping method of leafy vegetables after harvest - Google Patents
Harmless fresh-keeping method of leafy vegetables after harvest Download PDFInfo
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- CN109645104A CN109645104A CN201910028574.2A CN201910028574A CN109645104A CN 109645104 A CN109645104 A CN 109645104A CN 201910028574 A CN201910028574 A CN 201910028574A CN 109645104 A CN109645104 A CN 109645104A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodesiccation or lyophilisation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Life Sciences & Earth Sciences (AREA)
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- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种叶菜类蔬菜采后无害化保鲜方法，包括以下步骤：将叶菜类蔬菜按照株茎大小、有无花苞分级放置；分别降温干燥；将有花苞的叶菜类蔬菜的茎秆及叶片上喷洒木糖醇溶液，花苞上喷洒蔗糖溶液，无花苞的叶菜类蔬菜喷洒木糖醇溶液，所有叶菜类蔬菜的切口处均喷洒蔗糖溶液；再次降温干燥；再次喷洒木糖醇溶液，然后用白纸包裹加湿的叶菜类蔬菜；最后将包装好的叶菜类蔬菜直立放置于冷藏库内。本发明采用无害化的处理方式代替原有技术，使叶菜类蔬菜维持较长时间的原始形状并避免水分流失，从而延长其货架期。The invention discloses a postharvest harmless preservation method for leafy vegetables, which comprises the following steps: grading and placing the leafy vegetables according to the size of the stem and whether there are flower buds; cooling and drying respectively; Spray xylitol solution on the stems and leaves of buds, spray sucrose solution on buds, spray xylitol solution on leafy vegetables without buds, and spray sucrose solution on the incisions of all leafy vegetables; cool and dry again; spray again Xylitol solution, and then wrap the humidified leafy vegetables with white paper; finally, place the packaged leafy vegetables upright in the refrigerator. The invention adopts a harmless treatment method to replace the original technology, so that the leafy vegetables can maintain the original shape for a long time and avoid water loss, thereby prolonging the shelf life.
Description
Technical field
The present invention relates to leaf vegetables technical field of preservation of fresh, adopt rear innoxious guarantor more particularly to a kind of leaf vegetables
Fresh method.
Background technique
It is to be carried out using more advanced processing technology and equipment to the agricultural product after harvest that agricultural product, which adopt rear place of production preliminary working,
The link processings such as cleaning, classification, preservation and freshness are arranged, reduce agricultural product because of no timely working process or sale, to occur
Loss meets the strategy of agriculture modernization task of country.
The marketing method of the current vegetables in China is mostly that the place of production is purchased to distribution centre, is finally distributed to supermarket or major
The market of farm produce.Vegetables are directly entered transportational process after adopting, intermediate link is excessive, and management is perfect not to the utmost, lead to most of vegetables all
It just can simply be handled in sale end, therefore, a large amount of waste is deposited in city, leads to pollution of area source, is being transported
During defeated, storage etc., the moisture moment in vegetables is dissipating, and keeps its moisture and then guarantee that vegetables are never degenerated to be to be badly in need of at present
It solves the problems, such as.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of leaf vegetables to adopt rear innoxious fresh-keeping side
Method replaces original technology using innoxious processing mode, so that leaf vegetables is maintained the original-shape of long period and avoids
Water loss, to extend its shelf life.
The purpose of the present invention is achieved through the following technical solutions: leaf vegetables adopt rear innoxious preservation method,
The following steps are included:
(1) it pre-processes: picking fresh leaf vegetables, remove rotten leaf, according to strain stem size, whether there is or not petal classifications to put
It sets；
(2) strain stem is less than 1cm, there are the leaf vegetables of petal to be placed in the first refrigerating chamber, strain stem is greater than 1cm,
The leaf vegetables of no petal are placed in the second refrigerating chamber, strain stem are less than 1cm, the leaf vegetables of no petal are placed in the
In three refrigerating chambers, strain stem is greater than 1cm, there are the leaf vegetables of petal to be placed in the 4th refrigerating chamber；Further, described
One refrigerating chamber, the second refrigerating chamber, third refrigerating chamber, the 4th refrigerating chamber can be between the partitions under same refrigerating chamber, convenient for unified pipe
Reason.
(3) micro- drying for the first time: by the first indoor temperature of refrigeration be adjusted to 2~5 DEG C and cooling and drying leaf vegetables 0.5~
1h；The second indoor temperature of refrigeration is adjusted to -2~1 DEG C and 0.5~1h of cooling and drying leaf vegetables；Third refrigerates indoor temperature
Degree is adjusted to 2~5 DEG C and 0.5~1h of cooling and drying leaf vegetables；The 4th indoor temperature of refrigeration is adjusted to -2~1 DEG C and cools down dry
Dry 0.5~1h of leaf vegetables；
For the first time after micro- drying, the lower purpose that can reach freeze-drying of temperature is accelerated while fixing plant original-shape
Plant surface moisture is dry, using micro- drying that cools down, reduces its respiration, retains in vivo compared with juicy, will not make leaf vegetables
Here class vegetables wither, shape when it being made farthest to maintain picking, are conducive to extend fresh keeping time.
(4) humidify for the first time: it is 6~8% that mass fraction will be sprayed on the stalk for the leaf vegetables for having petal and blade
Xylitol solution, fountain height are 8~10ml/kg, the sucrose solution that sprinkling mass fraction is 3~5% on petal, fountain height 3
~5ml/kg；The xylitol solution that the leaf vegetables sprinkling mass fraction of no petal is 6~8%, fountain height is 8~10ml/
kg；The incision of all leaf vegetables sprays the sucrose solution that mass fraction is 3~5%；
Xylitol solution facilitates the stabilization of vitamin and pigment, it is preferred that select water mist mode make to spray it is more uniform,
Easily controllable fountain height, which should limit in the range, to avoid cannot be complete by the micro- drying of the moisture of sprinkling.
Xylitol is dissolved in water heat absorption, medium can be made to generate low temperature, during sprinkling, by the xylitol solution of low temperature
It is sprayed on leaf vegetables, can also reduce leaf vegetables surface temperature while keeping the skin wet to a certain extent.
Sucrose solution is sprayed in petal and incision, the content of soluble sugar in petal can be significantly improved, promote notch
Locate the growth of diameter.
(5) secondary micro- drying: will refrigerate indoor temperature be adjusted to -2~2 DEG C and cooling and drying leaf vegetables 0.5~
1h；
(6) secondary humidifying: the xylitol that the leaf vegetables sprinkling mass fraction of Xiang Lengzang indoor seasoning is 6~8% is molten
Liquid, fountain height are 11~18ml/kg, and fountain height when secondary humidifying is more than the xylitol solution humidified for the first time, to supplement leaf vegetables
The moisture that class vegetables may be absorbed during subsequent packages by blank sheet of paper, avoids water loss；
First leaf vegetables are handled by way of cooling and drying step by step and alternately humidification, are passed through again after the completion of sizing
Secondary micro- drying is crossed, respiration is substantially reduced, and remains more nutritional ingredient in vivo, leaf vegetables are after picking
The moisture that natural environment gives its surface can be removed, then re-using sucrose solution, xylitol solution keep the skin wet same
Shi Buhui reduces its solution concentration, convenient for preparing the concentration for being suitable for different leaf vegetables.
(7) it packs: the leaf vegetables humidified with blank sheet of paper package, and leaf top is reserved, then blank sheet of paper will have been wrapped up
Leaf vegetables do not close foliage portion, the leaf vegetables after humidification can be effective after being wrapped up with blank sheet of paper loaded in packaging bag
It keeps moisture here, avoids rotting；
(8) it stores: packaged leaf vegetables is uprightly placed in the freezer equipped with light source, use up daily continuous
4~7h of leaf vegetables is irradiated, intensity of illumination is 100~400lux.
Illumination appropriate is provided, leaf vegetables is made to carry out faint photosynthesis, leaf vegetables is placed with upright posture
Vegetables do not change it and grow situation, so that internal various auxin slowly increase according to original rule, when effectively extending storage
Between.
The solvent of the xylitol solution is sodium chloride solution, and the mass fraction of sodium chloride is 0.5%~0.8%, is reduced
Intramolecule water loss extends its fresh keeping time.
Sterilization treatment is carried out to leaf vegetables using ultraviolet light after the pre-treatment step and enters back into drying steps, it will
Entrained cause of disease bacterium amount is decreased to minimum on leaf vegetables, guarantees the safety of leaf vegetables.
The light source is energy-saving lamp, and luminescent color is red, effectively slows down vitamin, the Ye Lv adopted in rear leaf vegetables
The degradation rate of element and soluble protein.
The packaging bag is LDPE bags, and water imbibition is small, is still able to maintain flexibility in low temperature, will not damage leaf vegetables vegetable
Dish keeps its original-shape.
The gas of following parts by weight: 1~4% oxygen, 10~14% carbon dioxide, surplus are filled in the packaging bag
For nitrogen, the gas being filled with is able to suppress the respiration of leaf vegetables, reduces the consumption of organic substance, keeps leaf vegetables vegetable
The superior flavor and aromatic odor of dish；Inhibit the activity of certain after-ripening enzymes simultaneously, ethene suppressing generates, Delay of ripeness and aging
Journey makes leaf vegetables have longer shelf life.
The beneficial effects of the present invention are:
1) original technology is replaced using innoxious processing mode, leaf vegetables is made to maintain the original-shape of long period
And water loss is avoided, to extend its shelf life.
2) for the first time after micro- drying, the lower purpose that can reach freeze-drying of temperature adds while fixing plant original-shape
Fast plant surface moisture is dry, using micro- drying that cools down, reduces its respiration, retains in vivo compared with juicy, will not make leaf
Here vegetables vegetables wither, shape when it being made farthest to maintain picking, are conducive to extend fresh keeping time.
3) xylitol solution facilitates the stabilization of vitamin and pigment；Sucrose solution is sprayed in petal and incision, it can
The content of soluble sugar in petal is significantly improved, the growth of incision diameter is promoted.
4) illumination appropriate is provided, leaf vegetables is made to carry out faint photosynthesis, leaf vegetables is placed with upright posture
Class vegetables do not change it and grow posture, so that internal various auxin slowly increase according to original rule, effectively extend storage
Time.
Specific embodiment
Below in conjunction with embodiment, technical solution of the present invention is clearly and completely described, it is clear that described
Embodiment is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field
Technical staff's every other embodiment obtained under the premise of not making the creative labor belongs to what the present invention protected
Range.
Embodiment one
Fresh Chinese cabbage is picked, rotten leaf is removed, according to strain stem size, whether there is or not petal classifications to place, then with ultraviolet light pair
Chinese cabbage carries out sterilization treatment；
By strain stem be less than 1cm, there is the Chinese cabbage of petal to be placed in the first refrigerating chamber, by strain stem be greater than 1cm, no petal it is white
Dish is placed in the second refrigerating chamber, strain stem is less than 1cm, the Chinese cabbage of no petal is placed in third refrigerating chamber, strain stem is greater than
1cm has the Chinese cabbage of petal to be placed in the 4th refrigerating chamber；
The first indoor temperature of refrigeration is adjusted to 2 DEG C and cooling and drying Chinese cabbage 0.5h；The second indoor temperature of refrigeration is adjusted to-
2 DEG C and cooling and drying Chinese cabbage 0.5h；Third refrigerates indoor temperature and is adjusted to 2 DEG C and cooling and drying Chinese cabbage 0.5h；4th refrigerating chamber
Interior temperature is adjusted to -2 DEG C and cooling and drying Chinese cabbage 0.5h；
Xylitol solution is prepared, it take sodium chloride solution as sodium chloride in the solution of its solvent that xylitol powder, which is dissolved in,
Mass fraction be 0.8%.
The xylitol solution that mass fraction is 8% will be sprayed on the stalk for the Chinese cabbage for having petal and blade, fountain height is
8ml/kg, the sucrose solution that sprinkling mass fraction is 5% on petal, fountain height 3ml/kg；The Chinese cabbage of no petal sprays quality
The xylitol solution that score is 8%, fountain height 8ml/kg；The incision of all Chinese cabbages sprays the sugarcane that mass fraction is 5%
Sugar juice；Then indoor temperature will be refrigerated and be adjusted to -2 DEG C and cooling and drying Chinese cabbage 0.5h；
The xylitol solution for being 8% to the Chinese cabbage sprinkling mass fraction of refrigeration indoor seasoning, fountain height 11ml/kg；
The Chinese cabbage humidified with blank sheet of paper package, and leaf top is reserved, then the Chinese cabbage of blank sheet of paper will have been wrapped up loaded on packaging bag
It is interior, foliage portion is not closed, and the gas of following parts by weight: 1% oxygen, 10% carbon dioxide, surplus are filled in LDPE bags
For nitrogen；
Finally packaged Chinese cabbage is uprightly placed in continuous using red incandescent lamp to be used up in the freezer of light source daily
Irradiate 4h, intensity of illumination 400lux.
Embodiment two
Fresh green vegetables are picked, rotten leaf is removed, according to strain stem size, whether there is or not petal classifications to place, then with ultraviolet light pair
Chinese cabbage carries out sterilization treatment；
Strain stem is less than 1cm, there are the green vegetables of petal to be placed in the first refrigerating chamber, strain stem is greater than 1cm, the blueness of no petal
Dish is placed in the second refrigerating chamber, strain stem is less than 1cm, the green vegetables of no petal are placed in third refrigerating chamber, strain stem is greater than
1cm has the green vegetables of petal to be placed in the 4th refrigerating chamber；
The first indoor temperature of refrigeration is adjusted to 3 DEG C and cooling and drying green vegetables 0.7h；The second indoor temperature of refrigeration is adjusted to 0
DEG C and cooling and drying green vegetables 0.7h；Third refrigerates indoor temperature and is adjusted to 3 DEG C and cooling and drying green vegetables 0.7h；In 4th refrigerating chamber
Temperature be adjusted to 0 DEG C and cooling and drying green vegetables 0.7h；
Xylitol solution is prepared, it take sodium chloride solution as sodium chloride in the solution of its solvent that xylitol powder, which is dissolved in,
Mass fraction be 0.6%.
The xylitol solution that mass fraction is 7% will be sprayed on the stalk for the green vegetables for having petal and blade, fountain height is
9ml/kg, the sucrose solution that sprinkling mass fraction is 4% on petal, fountain height 4ml/kg；The green vegetables of no petal spray quality
The xylitol solution that score is 7%, fountain height 9ml/kg；The incision of all green vegetables sprays the sugarcane that mass fraction is 4%
Sugar juice；Then indoor temperature will be refrigerated and be adjusted to 1 DEG C and cooling and drying green vegetables 0.7h；
The xylitol solution for being 7% to the green vegetables sprinkling mass fraction of refrigeration indoor seasoning, fountain height 15ml/kg；
The green vegetables humidified with blank sheet of paper package, and leaf top is reserved, then the green vegetables of blank sheet of paper will have been wrapped up loaded on packaging bag
It is interior, foliage portion is not closed, and the gas of following parts by weight: 2% oxygen, 12% carbon dioxide, surplus are filled in LDPE bags
For nitrogen；
Finally packaged green vegetables are uprightly placed in continuous using red incandescent lamp to be used up in the freezer of light source daily
Irradiate green vegetables 5h, intensity of illumination 250lux.
Embodiment three
Fresh romaine lettuce is picked, rotten leaf is removed, according to strain stem size, whether there is or not petal classifications to place, then with ultraviolet light pair
Chinese cabbage carries out sterilization treatment；
Strain stem is less than 1cm, has the romaine lettuce of petal to be placed in the first refrigerating chamber, strain stem is greater than 1cm, the life of no petal
Dish is placed in the second refrigerating chamber, strain stem is less than 1cm, the romaine lettuce of no petal is placed in third refrigerating chamber, strain stem is greater than
1cm has the romaine lettuce of petal to be placed in the 4th refrigerating chamber；
The first indoor temperature of refrigeration is adjusted to 5 DEG C and cooling and drying romaine lettuce 1h；The second indoor temperature of refrigeration is adjusted to 1 DEG C
And cooling and drying romaine lettuce 1h；Third refrigerates indoor temperature and is adjusted to 5 DEG C and cooling and drying romaine lettuce 1h；The 4th indoor temperature of refrigeration
It is adjusted to 1 DEG C and cooling and drying romaine lettuce 1h；
Xylitol solution is prepared, it take sodium chloride solution as sodium chloride in the solution of its solvent that xylitol powder, which is dissolved in,
Mass fraction be 0.5%.
The xylitol solution that mass fraction is 6% will be sprayed on the stalk for the romaine lettuce for having petal and blade, fountain height is
10ml/kg, the sucrose solution that sprinkling mass fraction is 3% on petal, fountain height 5ml/kg；The romaine lettuce of no petal sprays quality
The xylitol solution that score is 6%, fountain height 10ml/kg；The incision of all romaine lettuce sprays the sugarcane that mass fraction is 3%
Sugar juice；Then indoor temperature will be refrigerated and be adjusted to 2 DEG C and cooling and drying romaine lettuce 1h；
The xylitol solution for being 6% to the romaine lettuce sprinkling mass fraction of refrigeration indoor seasoning, fountain height 18ml/kg；
The romaine lettuce humidified with blank sheet of paper package, and leaf top is reserved, then the romaine lettuce of blank sheet of paper will have been wrapped up loaded on packaging bag
It is interior, foliage portion is not closed, and the gas of following parts by weight: 4% oxygen, 14% carbon dioxide, surplus are filled in LDPE bags
For nitrogen；
Finally packaged romaine lettuce is uprightly placed in continuous using red incandescent lamp to be used up in the freezer of light source daily
Irradiate romaine lettuce 7h, intensity of illumination 100lux.
Comparative example one
Fresh Chinese cabbage is picked, rotten leaf is removed, strain stem is identical, petal situation is identical, and fresh-keeping by commonsense method, this is common
Method is directly to use controlled atmosphere, sucrose solution or xylitol solution is not sprayed, without illumination.
The difference of comparative example two and comparative example one is that romaine lettuce used is romaine lettuce, and the difference of comparative example three and comparative example one exists
In romaine lettuce used be romaine lettuce.
It is as shown in the table with deterioration rate (unit: day) for romaine lettuce fresh keeping time in embodiment and comparative example:
| Deterioration rate 5% | Deterioration rate 10% | Deterioration rate 15% | |
| Embodiment one | 55 | 67 | 75 |
| Embodiment two | 50 | 62 | 70 |
| Embodiment three | 42 | 48 | 55 |
| Comparative example one | 20 | 23 | 25 |
| Comparative example two | 18 | 21 | 23 |
| Comparative example three | 16 | 19 | 21 |
As can be seen from the table, the present invention replaces original technology using innoxious processing mode, effectively avoids leaf vegetables
Water loss in class vegetables, is effectively reduced deterioration rate, and leaf vegetables is made to have longer shelf life.
The above is only a preferred embodiment of the present invention, it should be understood that the present invention is not limited to described herein
Form should not be regarded as an exclusion of other examples, and can be used for other combinations, modifications, and environments, and can be at this
In the text contemplated scope, modifications can be made through the above teachings or related fields of technology or knowledge.And those skilled in the art institute into
Capable modifications and changes do not depart from the spirit and scope of the present invention, then all should be in the protection scope of appended claims of the present invention
It is interior.
Claims (6)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110100879A (en) * | 2019-04-26 | 2019-08-09 | 成都市农林科学院 | A kind of preservation method suitable for agrocybe logistics transportation |
| CN110352954A (en) * | 2019-07-12 | 2019-10-22 | 浙江省食品药品检验研究院 | A kind of method for preserving when the leaf vegetables agriculture dedicated anti-interference agent of residual detection and detection residual suitable for agriculture |
| CN110393276A (en) * | 2019-07-15 | 2019-11-01 | 华南理工大学 | A vacuum precooling method and device for leafy vegetables based on intelligent classification and sorting |
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| CN108719461A (en) * | 2018-06-08 | 2018-11-02 | 贵阳学院 | A kind of green vegetable normal temperature fresh-keeping process |
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Application publication date: 20190419 |