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Method for prolonging refreshing time of fresh-cut cane shoots

A fresh-keeping period and water-flavored technology, applied in the field of agricultural product storage and fresh-keeping, can solve the problems of short shelf life, freshness, flavor that cannot meet the requirements and attention of food safety, delicious flavor, and poor fresh-keeping effect, and achieves control of browning, Inhibition of browning and growth of microorganisms, excellent effect of preservation

Inactive Publication Date: 2013-07-17
SHANGHAI JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional fresh-keeping method is simply low-temperature plastic-coated storage. This method often has poor fresh-keeping effect, and its products cannot meet the increasing requirements and attention of consumers on food safety and delicious flavor in terms of freshness and flavor.
Moreover, traditional fresh-keeping methods can only maintain a certain fresh-keeping effect in a short period of time, and the shelf life is very short, which brings great inconvenience to producers and consumers.

Method used

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  • Method for prolonging refreshing time of fresh-cut cane shoots
  • Method for prolonging refreshing time of fresh-cut cane shoots
  • Method for prolonging refreshing time of fresh-cut cane shoots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In this example, Zizania latifolia Turcz. produced by Shanghai Liantang Yelv Zizania Co., Ltd. is taken as an example. The method used to prolong the fresh-cut shelf life of fresh-cut Zizania is mainly to use the broad-spectrum bactericidal effect of common strong oxidants, as well as air conditioning. Storage has the advantages of long storage time, good fresh-keeping effect, low storage loss, and "green" storage, so as to achieve the purpose of maintaining the freshness of Zizania zizania. The specific operation is as follows:

[0026] 1) Harvest directly from the production base, transport the wild rice stems back within 2 hours after picking, and then screen them to remove insects and diseased wild rice shoots; store them in a cold storage at 2°C for 3 days;

[0027] 2) Peel the wild rice stems screened in step 1, screen out wild wild rice stems with uniform size, maturity and no mechanical damage according to the size of the edible part, cut off the tip and tail, a...

Embodiment 2

[0034] This example is the same as Example 1, except that the Zizania stem slices drained of surface moisture in step 2) are respectively soaked in 50 mg / L H 2 o 2 Disinfect and sterilize the liquid for 5 minutes, and keep the temperature of the disinfectant at 6°C; each bag in the modified atmosphere packaging bag in the step 5) contains 2000g of soaked Zizania stem slice samples; the sample in the step 6) is stored at a relative humidity of 92% , Store in a refrigerator at a temperature of 3°C for 21 days.

Embodiment 3

[0036] This example is the same as Example 1, except that the Zizania stem slices drained of surface moisture in step 2) are soaked in 50mg / L H 2 o 2 4 minutes in the disinfection solution, and the temperature of the disinfection solution is kept at 4°C; each bag in the modified atmosphere packaging bag in the step 5) is filled with 1800g soaked sliced ​​rice stem samples; the sample in the step 6) is stored at a relative humidity of 95% , Store in a refrigerator at a temperature of 4°C for 21 days.

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Abstract

The invention discloses a method for prolonging the refreshing time of fresh-cut cane shoots. The method comprises the following steps of: collecting suitable-time cane shoots, and eliminating verminous shoots and attacked shoots; shelling screened cane shoots, slicing, washing by using deionized water, draining surface moisture, and then, soaking the sliced cane shoots in a H2O2 solution according to a ratio of 1kg: 4-6 L (slice quality to solution volume); taking out the sliced cane shoots which are subjected to soaking treatment, draining the H2O2 solution on the surfaces of the sliced cane shoots, loading sliced cane shoot samples in air-conditioning packaging bags, and sealing; and storing under low temperature conditions. Compared with the prior art, the method disclosed by the invention has the advantages that the tenderness of the fresh-cut cane shoots can be effectively kept, the lignification process of the fresh-cut cane shoots is retarded, the increase of the contents of cellulose and hemicellulose is inhibited, and the activities of polyphenol oxidase and over-materializing enzyme are inhibited; and the shelf lives of the fresh-cut cane shoots are obviously prolonged,so that the fresh-cut cane shoots have excellent shelf quality.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a method for prolonging the preservation period of fresh-cut asparagus. Background technique [0002] Fresh-cut fruits and vegetables are also known as semi-processed fruits and vegetables or lightly processed fruits and vegetables (minally processed fruits and vegetables). It is a product for grading, arranging, cleaning, cutting, removing the core (core), trimming, keeping fresh, packaging and other treatments for fresh fruits and vegetables, and keeping the products fresh. After consumers purchase such products, they can be eaten or cooked directly without further processing. With the acceleration of the pace of modern life and the improvement of living standards, people's demand for fruit and vegetable consumption is getting higher and higher. Fresh-cut fruits and vegetables are fresh, convenient, nutritious, and pollution-free, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/157A23B7/144A23B7/04
Inventor 邓云宋小勇钱炳俊平健沈永培赵艳云
Owner SHANGHAI JIAOTONG UNIV
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