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Three-segment composite processing method for prolonging sea water vegetable fresh-keeping time

A technology of seawater vegetables and composite treatment, which is applied in the direction of preservation of fruits and vegetables, protection of fruits/vegetables with coating protection layer, preservation of fruits/vegetables through freezing/refrigeration, etc., which can solve the problems of ineffective extension of seawater vegetable preservation period, etc. To achieve the effect of clean and environmentally friendly production process, less quality change and low production cost

Inactive Publication Date: 2008-07-09
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the study found that the effect of prolonging the preservation period of seawater vegetables is not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Freshness preservation of sea asparagus by three-stage compound treatment

[0022] Choose sea asparagus with clean and fresh branches, no soil and other debris, no inedible branches, no rot, no pests and mechanical damage, suitable maturity, good shape and color, and place them in plastic turnover boxes. Put it into a water-controlled vacuum cooler within 5 hours, use an absolute pressure of 1000Pa to lower its temperature to 3°C within 30 minutes, and control the water loss rate below 3%; then fill it with 20-30μL / L nitric oxide Carry out the treatment for 2-4 hours, and the treated sea asparagus shall be packed into 200×300mm in units of 150±2g 2 High-density polyethylene packaging bag (under the condition of 3 ℃, the O of the polyethylene film 2 Permeability-2 24 hours -1 atm -1 , CO 2 Permeability-2 24 hours -1 ·atm -1 , the packaging bag has an area of ​​1.4-1.8cm 2 , and with CO 2 / O 2 In the window covered by a silicone rubber film with a tran...

Embodiment 2

[0023] Example 2: three-stage compound treatment and preservation of Haiyingcai

[0024] Select clean and fresh branches, no soil and other debris, no rot, no pests and mechanical damage, suitable maturity, good shape and color, and place them in plastic turnover boxes. In the water vacuum cooler, use an absolute pressure of 400Pa to lower the temperature to 2°C within 20 minutes; then fill it with 5-20μL / L nitric oxide for 3-5h treatment, and the treated sea yingcai will be kept in 2- At a low temperature of 4°C, pack 120±2g into a polystyrene packing box with a specification of 18×12×4cm (the thickness of the packing box is 0.3mm, at 3°C ​​in O 2 The permeability is 0.054mL·m -2 24 hours -1 atm -1 , CO 2 , the transmittance is 0.216mL·m -2 24 hours -1 atm -1 , there is a silicone rubber membrane in the center of the box length direction (under the condition of 20 ℃, the CO of the silicone rubber membrane 2 / O 2 The transmission ratio is 3 / 1, O 2 Transmittance 4.08×...

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Abstract

A three-stage composite treatment approach of extending preservation period of sea vegetable relates to the preservation and storage technology field of fruit and vegetable. In the invention, firstly, conventional sorting is carried out on the picked fresh sea vegetable, the temperature of the vegetable is decreased via water controlling and vacuum rapid cooling; secondly, the vegetable is treated by the exogenous nitric oxide with certain concentration; thirdly, modified atmosphere packaging is carried out on the treated sea vegetable via a silicon rubber window packaging container inlayed with silicon rubber membrane. The invention has the advantages that due to combining the advantages of various preservation measures and utilizing the three-stage composite treatment approach according to the physiological and biochemical changes of sea vegetable after being picked, the quality change of the picked sea vegetable is reduced to the minimum level, thereby maximum delaying ripening and senescence process after being picked and obtaining the preservation period as long as possible.

Description

technical field [0001] The invention relates to a three-stage compound treatment method for prolonging the preservation period of seawater vegetables, and the invention belongs to the technical field of preservation and storage of fruits and vegetables. Background technique [0002] As a new type of green health-care vegetable, seawater vegetables are deeply loved by the public because of their rich nutrition and unique taste, and have gradually become the new favorite of people's consumption. In addition to the various nutrients contained in ordinary vegetables, seawater vegetables, ash, crude protein, vitamin B 2 The content of carotene, vitamin C, and carotene is higher than that of the same kind of common vegetables, among which the content of carotene is 40 times higher, and the content of trace elements such as zinc and selenium is 2 to 6 times higher. Regular consumption can lower cholesterol and blood lipids, and has a good effect on high blood pressure and diabetes...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/152A23B7/16A23B7/148
Inventor 张慜陆东和蔡金龙周祥朱铖培
Owner JIANGNAN UNIV
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