Preservation method of fresh lotus seedpods

A fresh-keeping method and lotus pod technology are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and protection of fruits/vegetables with a coating protective layer, which can solve the problems of only 15 days of preservation period, unsatisfactory preservation effect and long time consumption, etc. Simple and easy processing, maintains color and flavor, and results in less time-consuming

Active Publication Date: 2015-12-09
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The lotus pod fresh-keeping method in the invention method of the latter Zhang Min et al. is simple to operate but takes a long time and uses chlorine dioxide, and the preservation effect is not very satisfactory, and the preservation period is only 15 days

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 200kg lotus pods were freshly picked at the production site, and immediately transported to the production site in a low-temperature transport vehicle at 2°C. After careful screening and grouping, they were washed in a low-temperature pool at 2°C, and then soaked in low-temperature water at 2°C for 2 hours. When the lotus pods were soaked in low-temperature water, the water The volume-to-mass ratio to the lotus pod is (2~4):1, the volume unit is L, and the mass unit is Kg; the low-temperature soaking pool is filled with ozone water with a concentration of 5 mg / L and soaked for 5 minutes, and the , drained; soak fresh lotus pods in a pre-prepared magnesium acetate solution (concentration 200-400 μg / mL) for 10 minutes, and drain; The volume-to-mass ratio of the color preservation liquid to the lotus pod is (2-4): 1, the volume unit is L, the mass unit is kg, and the composite color preservation agent contains citric acid, EDTA-Na 2 and the citric acid-sodium citrate buffe...

Embodiment 2

[0026] 300kg of lotus pods were freshly picked at the production site, and immediately transported to the production site in a low-temperature transport vehicle at 0°C. After careful screening and grouping, they were washed in a low-temperature pool at 0°C, and then soaked in low-temperature water at 0°C for 1 hour. When the lotus pods were soaked in low-temperature water, the water The volume-to-mass ratio to the lotus pod is (2~4):1, the volume unit is L, and the mass unit is Kg; the low-temperature soaking pool is filled with ozone water with a concentration of 7mg / L and soaked for 3 minutes. , drained; soak fresh lotus pods in a pre-prepared magnesium acetate solution (concentration 200-400 μg / mL) for 10 minutes, and drain; The volume-to-mass ratio of the color preservation liquid to the lotus pod is (2-4): 1, the volume unit is L, the mass unit is kg, and the composite color preservation agent contains citric acid, EDTA-Na 2 and the citric acid-sodium citrate buffer syste...

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Abstract

The invention discloses a refrigerating preservation method of fresh lotus seedpods. The method includes the following steps of 1, low-temperature cleaning of fresh-picked lotus seedpods; 2, low-temperature soaking and ozone water sterilization; 3, composite color-protecting preservative film formation treatment; 4, polypropylene preservation bag packaging, and conduction of low-temperature refrigeration at the temperature of 0-2 DEG C to obtain finished products. According to the method, microorganisms on the surfaces of the lotus seedpods can be effectively restrained or killed, photosynthesis, respiration, rising, glycometabolism and other physiological metabolism activities of the fresh lotus seedpods are retarded, and ethylene release and chlorophyll degradation can be restrained; color browning of the fresh lotus seedpods in the storage period is retarded, the appearance quality of the fresh lotus seedpods is fully reserved, and the nutritional quality and flavor of lotus seeds are well kept; the effective length for preservation of the fresh lotus seedpods can be kept for as long as 50 days through the preservation method. The method is simple and easy to carry out, high in operability, low in energy consumption cost and free of excessive investment, the process is environment-friendly, safe and free of pollution, the obtained products are practical and convenient to eat, the shelf life of the fresh lotus seedpods is greatly prolonged, and a new way is developed for high-value utilization of the lotus seed products.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and storage of fruits and vegetables, and in particular relates to a method for cold-keeping and fresh-keeping of fresh lotus pods. Background technique [0002] Nelumbo (Nelumbo) It is an important aquatic economic plant. Its mature seeds are lotus seeds. It has the effects of nourishing the heart, nourishing the kidney, strengthening the spleen, stopping diarrhea and calming the nerves. hypoglycemic effect. Fresh lotus seeds ripen from June to September. The taste is sweet and tender, accompanied by a light fragrance. It is rich in nutrition, rich in vitamins, minerals, amino acids, etc. It has the effect of clearing away heat and heat. It is a natural nourishing and cooling product. Therefore, it is favored by consumers. The planting area of ​​lotus seeds is wide and the output is high. However, most of the commercially available lotus is dried lotus, and the sales volume of new lotus ...

Claims

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Application Information

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IPC IPC(8): A23B7/055A23B7/16
Inventor 王建辉徐思敏刘永乐王发祥李向红俞健
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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