CN102028022B - Green vegetable compound antistaling agent and matched antistaling method thereof - Google Patents
Green vegetable compound antistaling agent and matched antistaling method thereof Download PDFInfo
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- CN102028022B CN102028022B CN 201010554984 CN201010554984A CN102028022B CN 102028022 B CN102028022 B CN 102028022B CN 201010554984 CN201010554984 CN 201010554984 CN 201010554984 A CN201010554984 A CN 201010554984A CN 102028022 B CN102028022 B CN 102028022B
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Abstract
The invention provides a green vegetable compound antistaling agent and a matched antistaling method thereof. The method is characterized by comprising the following steps of: (1) selecting fresh and complete green vegetables without disease, removing impurities, and washing with running water; (2) immersing the drained vegetables in the green vegetable compound antistaling agent compounded by sodium erythorbate, kojic acid, gibberellin, salicylic acid and magnesium sulfate for 15 minutes, and drying by using cold air; and (3) packaging the vegetables in a freshness protection package special for green vegetables with air-regulating and humidity-breathing function, fastening the package mouth, putting into a packing box and storing at proper temperature, wherein the vegetables in each package do not exceed 2kg and the weight is consistent. The green vegetable compound antistaling agent can make the green vegetables stored at low temperature for 10 to 15 days or keep the color, freshness and mouthfeel of the vegetables in normal-temperature shelf life of 3 to 6 days, and is safe and nontoxic; and the method is simple and has promotion and application value.
Description
The invention belongs to the food fresh keeping field, particularly a kind of composite preservative greenery aquatic foods and supporting preservation method thereof that can be used for green vegetable is specifically related to the prescription of this composite preservative and the matching method of preservation and freshness.
Background technology
Vegetables have unique advantage and status in China's agricultural development, China's Development of Vegetable Industry is very rapid in recent years, have become many regional vegetables and have promoted agricultural industry adjustment, an important growth point of increasing farmers' income.But at present, China vegetables are adopted post-processing technology and fall behind, and adopt rear loss late 25%～30%, and green vegetable is adopted rear loss late even up to more than 50%.Whenever be only vegetables and adopt rear quality deterioration and cause vegetable grower and a large amount of economic loss of vegetables dealer, and quality enters the city without the vegetables that ensure, can increase large quantities of biologic garbages to the city again, cause the huge waste of the energy and manpower.
Vegetables after adopting lose the nutrient water source of parent and soil, and a large amount of evaporations of moisture cause fruits and vegetables to organize moisture to reduce in storage environment simultaneously, and cell turgor reduces, and tissue is wilted, weak, shrinkage, mat finish, and vegetables will lose fresh state.Contain the aromatic substances such as a large amount of organic acids, higher alcohol, alcohols, terpene substances and some sulfide in the green vegetable scarcely stable, in the preservation and freshness process, be easy to decompose and volatilization, promote vegetables lignifying and fibrillatable, and it is adopted rear moisture, carbohydrate and protein metabolism meeting and causes its loss of adopting rear nutriment and change.These factors have all greatly reduced the edible quality of vegetables.
Along with social development and living standard improve, the vegetables of China are sold and also tend to gradually Supermarket, the gathering of vegetables, transportation and sales mix the fundamental of modern logistics, in the quality that does not affect vegetables, do not introduce under the prerequisite of impurity and harmful substance, must prolong as much as possible freshness date and the shelf life of vegetables.Fresh-keeping of vegetables method commonly used is refrigeration, controlled atmosphere preservation, radiation preservation, Chemical treatment, microwave is fresh-keeping and electronic technology fresh-keeping method etc.The problem such as majority method exists that fund input is too high, complicated operation or poisonous and harmful substance are residual.
Fresh-keeping to green vegetable also do not have a kind of safety, wide spectrum, efficient, cheap and non-harmful measure and antistaling agent at present, do not see the report of composite preservative prescription and preservation method thereof simultaneously.Therefore develop a kind of comparatively ideal green vegetable antistaling agent and preservation method thereof, improve the preservation quality of green vegetable, significant to the development that promotes China's vegetable production.
Summary of the invention
The object of the present invention is to provide preparation and the supporting preservation method of a kind of safety, wide spectrum, efficient, cheap, non-harmful green vegetable composite preservative greenery aquatic foods, thereby realize the effectively fresh-keeping of green vegetable, prolong its fresh keeping time, with the fresh-keeping problem of better solution green vegetable.
Green vegetable composite preservative greenery of the present invention are bright in being sodium isoascorbate, kojic acid, gibberellin, salicylic aqueous solution composition, each concentration of component is: sodium isoascorbate 200mg/L, kojic acid 40mg/L, gibberellin 20m g/L, salicylic acid 10mg/L, magnesium sulfate 200mg/L.
Making water in the described antistaling agent is distilled water or running water.
Greenery aquatic foods and supporting preservation method thereof, it is characterized in that specific operation process is followed successively by: (1) selects green vegetable fresh, complete, disease-free damage, removes foreign material, and the running water shower is cleaned; (2) vegetables after will draining are soaked into by 15min in the composite green vegetable composite preservative such as sodium isoascorbate, kojic acid, gibberellin, salicylic acid and magnesium sulfate, and cold wind dries; (3) vegetables are packed into have regulating the qi flowing in the channels thoroughly in the green vegetable fresh-keeping bag specially of wet function, every bag is no more than 2kg, and weight is consistent, then tightens sack and puts into packing case, preserves under preference temperature.
Green vegetable fresh-keeping bag specially of the present invention is characterized by: thickness is 0.03mm, and porosity is 15% porose polyethylene film packaging bag (aperture 1.1mm, 30/cm of hole density
2).
The present invention is widely used in the green vegetables such as celery, leek, spinach, rape, asparagus lettuce.
Advantage of the present invention: (1) green vegetable composite preservative provided by the invention greenery aquatic foods and preservation method thereof, reduce the vegetables moisture transpiration, the breathing after suppressing it and adopting slows down plant nutrition consumption and chlorosis; And raw materials used all have a higher security, easily clean, and be a kind of safe, efficient, free of contamination fruit and vegetable fresh-keeping agent.(2) preparation and application simple possible provided by the invention, equipment investment is few, and operation field is little, applicable to industrial batch production.
The specific embodiment
The present invention is further illustrated by the following examples.
Embodiment 1
(1) under the refrigerated condition different disposal to the fresh-keeping effect of Da Ye celery
Take the Da Ye celery as example, select the sample of consistent with maturity, the disease-free and mechanical damage of freshness, be divided into two groups: first group is adopted the present invention to process, and second group is blank, does not do any processing.Two groups of samples are put in storage simultaneously, and at 1 ± 0.5 ℃, storage is 15 days in the mechanical freezer of relative humidity 90%, fresh-keeping effect such as table 1 that each group is processed.
Table 1 different disposal Da Ye celery fresh-keeping effect relatively
(2) under the normal temperature shelf condition different disposal to the fresh-keeping effect of Da Ye celery
Take the Da Ye celery as example, select the sample of consistent with maturity, the disease-free and mechanical damage of freshness, be divided into two groups, first group is adopted the present invention to process, and second group is blank, does not do any processing.Test group and control group are preserved 6d under 25 ℃ of uniform temp conditions, each group is processed fresh-keeping effect such as table 2.
Table 2 different disposal Da Ye celery fresh-keeping effect relatively
Embodiment 2
Take caraway as example, select the sample of consistent with maturity, the disease-free and mechanical damage of freshness, be divided into two groups, first group is adopted the present invention to process, and second group is blank, does not do any processing.Two groups of samples are put in storage simultaneously, and at 2 ± 0.5 ℃, storage is 12 days in the mechanical freezer of relative humidity 90%, fresh-keeping effect such as table 3 that each group is processed.
Table 3 different disposal caraway fresh-keeping effect relatively
Embodiment 3
Take leek as example, select the sample of consistent with maturity, the disease-free and mechanical damage of freshness, be divided into two groups, first group is adopted the present invention to process, and second group is blank, does not do any processing.Two groups of samples are put in storage simultaneously, and at 5 ± 0.5 ℃, storage is 7 days in the mechanical freezer of relative humidity 90%, fresh-keeping effect such as table 4 that each group is processed.
Table 4 different disposal leek fresh-keeping effect relatively
Claims (4)
1. green vegetable composite preservative, it is characterized by: this antistaling agent is comprised of the aqueous solution of sodium isoascorbate, kojic acid, gibberellin, salicylic acid and magnesium sulfate, each concentration of component is: sodium isoascorbate 200mg/L, kojic acid 40mg/L, gibberellin 20mg/L, salicylic acid 10mg/L, magnesium sulfate 200mg/L.
2. the supporting preservation method of green vegetable composite preservative according to claim 1, it is characterized in that specific operation process is followed successively by: (1) selects green vegetable fresh, complete, disease-free damage, removes foreign material, and the running water shower is cleaned; (2) vegetables after will draining are soaked into 15min in the described green vegetable composite preservative, and cold wind dries; (3) vegetables are packed into have regulating the qi flowing in the channels thoroughly in the green vegetable fresh-keeping bag specially of wet function, every bag is no more than 2kg, and weight is consistent, then tightens sack and puts into packing case, preserves under preference temperature.
3. supporting preservation method according to claim 2, it is characterized in that: described green vegetable fresh-keeping bag specially is that thickness is 0.03mm, and porosity is 15%, aperture 1.1mm, 30/cm of hole density
2Porose polyethylene film packaging bag.
4. supporting preservation method according to claim 2, it is characterized in that: described green vegetable is celery, leek, spinach, rape, asparagus lettuce, caraway.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010554984 CN102028022B (en) | 2010-11-23 | 2010-11-23 | Green vegetable compound antistaling agent and matched antistaling method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010554984 CN102028022B (en) | 2010-11-23 | 2010-11-23 | Green vegetable compound antistaling agent and matched antistaling method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN102028022A CN102028022A (en) | 2011-04-27 |
| CN102028022B true CN102028022B (en) | 2013-03-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201010554984 Expired - Fee Related CN102028022B (en) | 2010-11-23 | 2010-11-23 | Green vegetable compound antistaling agent and matched antistaling method thereof |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014528237A (en) * | 2011-09-29 | 2014-10-27 | ナチュラル バイオテクノロジー エスペエールエル | Methods and compositions |
| CN102960431B (en) * | 2012-12-13 | 2014-05-07 | 重庆三峡学院 | Refreshing method for preventing picked phyllostachys pracecox shoots from flesh lignification |
| CN104621236A (en) * | 2013-11-15 | 2015-05-20 | 山东营养源食品科技有限公司 | Method for storing and preserving celery |
| CN104982514A (en) * | 2015-06-30 | 2015-10-21 | 柳州市鑫阳农业科技有限公司 | Fresh-keeping agent for hotbed chives and preparation technology thereof |
| CN104996550A (en) * | 2015-06-30 | 2015-10-28 | 柳州市鑫阳农业科技有限公司 | Fresh keeping agent for hotbed chives and preparation method of fresh keeping agent |
| CN104970092A (en) * | 2015-06-30 | 2015-10-14 | 柳州市鑫阳农业科技有限公司 | Preservative for hotbed chives |
| CN104970091A (en) * | 2015-06-30 | 2015-10-14 | 柳州市鑫阳农业科技有限公司 | Preservation method for leek shoots |
| CN104970090A (en) * | 2015-06-30 | 2015-10-14 | 柳州市鑫阳农业科技有限公司 | Hotbed chive preservative formula |
| CN106212659A (en) * | 2016-07-26 | 2016-12-14 | 柳州定店科技有限公司 | A kind of fresh-keeping preparation of Green leaf vegetable |
| CN106359555A (en) * | 2016-09-27 | 2017-02-01 | 成都市农林科学院 | Long time preservation method of leaves of asparagus lettuce |
| CN107372796A (en) * | 2017-08-15 | 2017-11-24 | 巢湖美维食品有限公司 | A kind of lotus rhizome storage freshness protection package and its preservation method |
| TWI826442B (en) | 2018-04-30 | 2023-12-21 | 美商世多樂集團公司 | Synergistic formulation including at least one gibberellin compound and salicylic acid |
| CN108935657A (en) * | 2018-08-07 | 2018-12-07 | 江油市九顶科技有限公司 | A kind of organic vegetable bio-preservative, preparation method and mating preservation method |
| CN111345340A (en) * | 2020-03-12 | 2020-06-30 | 云南农垦蔬菜有限公司 | Cold chain processing and fresh-keeping method for fresh vegetables |
Citations (2)
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|---|---|---|---|---|
| CN101366411A (en) * | 2008-10-10 | 2009-02-18 | 山东大学 | Fruit-vegetables antistaling agent, preparation and application thereof |
| CN101755897A (en) * | 2009-12-28 | 2010-06-30 | 秦文 | Fresh keeping method for preventing fresh-cut fruits and vegetables and fresh juice from browning |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366411A (en) * | 2008-10-10 | 2009-02-18 | 山东大学 | Fruit-vegetables antistaling agent, preparation and application thereof |
| CN101755897A (en) * | 2009-12-28 | 2010-06-30 | 秦文 | Fresh keeping method for preventing fresh-cut fruits and vegetables and fresh juice from browning |
Non-Patent Citations (2)
| Title |
|---|
| 李俊，等.绿芦笋保鲜技术研究进展.《食品工业科技》.2009,第30卷(第6期),第345-348页. * |
| 马培恰,等.采前喷布水杨酸(SA)和赤霉素(GA3)对采后贡柑果实生理及贮藏效果的影响.《果树学报》.2009,第26卷(第6期),第891-894页. * |
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| CN102028022A (en) | 2011-04-27 |
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