Long time preservation method of flowering Chinese cabbages

A fresh-keeping method, the technology of cabbage, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., to achieve the effect of simple fresh-keeping method and easy promotion

Inactive Publication Date: 2017-02-22
CHENGDU ACAD OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, due to the huge domestic demand for Chinese cabbage, how to further extend the fresh-keeping period of Chinese cabbage on the basis of the above is a technical problem in the art.
In recent years, there are few research results reported on the preservation of Chinese cabbage.

Method used

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  • Long time preservation method of flowering Chinese cabbages
  • Long time preservation method of flowering Chinese cabbages
  • Long time preservation method of flowering Chinese cabbages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Select fresh, non-damaged and non-damaged Chinese cabbage, wash and dry;

[0024] (2) spray antistaling agent to the cabbage heart after washing and drying, and the spray dosage is 0.2% of the cabbage heart weight, and described antistaling agent is by weight, is made up of following components:

[0025]

[0026] (3) Refrigerate the product obtained in step (2), and the refrigeration temperature is 0-4°C.

[0027] After the cabbage was stored for 40 days, the respiratory intensity was 39.2mg CO 2 / (kg·h), compared with before storage, the content of soluble solids was only reduced by 15%, and the content of chlorophyll was only reduced by 12%, which basically did not affect the quality of Chinese cabbage.

Embodiment 2

[0029] (1) Select fresh, non-damaged and non-damaged Chinese cabbage, wash and dry;

[0030] (2) spray antistaling agent to the cabbage heart after washing and drying, and the spray dosage is 0.2% of the cabbage heart weight, and described antistaling agent is by weight, is made up of following components:

[0031]

[0032] (3) carry out modified atmosphere fresh-keeping process to step (2) gained, the condition of modified atmosphere fresh-keeping is: oxygen volume content is 2-3%, carbon dioxide volume content is 6-12%, all the other are nitrogen, relative humidity is controlled at 80 -90%. Then store at 0-4°C.

[0033] After the cabbage was stored for 45 days, the respiratory intensity was 38.7mg CO 2 / (kg·h), compared with before storage, the content of soluble solids was only reduced by 11%, and the content of chlorophyll was only reduced by 9%, which basically did not affect the quality of Chinese cabbage.

Embodiment 3

[0035] (1) Select fresh, non-damaged and non-damaged Chinese cabbage, wash and dry;

[0036] (2) spray antistaling agent to the cabbage heart after washing and drying, and the spray dosage is 0.5% of the cabbage heart weight, and described antistaling agent is by weight, is made up of following components:

[0037]

[0038] (3) carry out modified atmosphere fresh-keeping process to step (2) gained, the condition of modified atmosphere fresh-keeping is: oxygen volume content is 2-3%, carbon dioxide volume content is 6-12%, all the other are nitrogen, relative humidity is controlled at 80 -90%. Then store at 0-4°C.

[0039] After the cabbage was stored for 45 days, the respiratory intensity was 38.2mg CO 2 / (kg·h), compared with before storage, the content of soluble solids was only reduced by 10%, and the content of chlorophyll was only reduced by 9%, which basically did not affect the quality of Chinese cabbage.

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Abstract

The present invention provides a long time preservation method of flowering Chinese cabbages. The method comprises the following steps: (1) fresh, non-destructive and pest-free flowering Chinese cabbages are selected, the selected flowering Chinese cabbages are washed, and the washed flowering Chinese cabbages are air-dried; (2) a preservative is sprayed on the washed and air-dried flowering Chinese cabbages, the dosage of the spraying is 0.2-0.5% of the weight of the flowering Chinese cabbages, and the preservative comprises the following components in parts by weight: 6-10 parts of a propolis methanol extract, 0.5-0.8 part of polyglutamic acid, 1-2 parts of boric acids, 2-4 parts of calcium nitrate and 1,000 parts of water; and (3) the obtained products in the step (2) are refrigerated or modified atmosphere preserved and refrigerated. The preservation method can enable the preservation period of the flowering Chinese cabbages up to 40-45 days and enable the quality to be basically unchangeable. The raw materials are cheap and easy to obtain, and the preservation method is simple and easy to promote.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping vegetables, and in particular relates to a long-term fresh-keeping method for Chinese cabbage. Background technique [0002] Caixin, also known as cabbage sprouts, is a specialty vegetable in the genus Brassica of the Brassica family whose edible part is flower sprouts. Its quality is tender, fresh and delicious, and its flavor is unique. It is rich in VC, essential amino acids and some flavonoids. The nutritional value is extremely high, and it is regarded as a health food, and is known as the "crown of vegetables". [0003] However, due to the high water content of cabbage heart, it is easy to lose water and wilt, and it integrates green leaves, tender stems and flower stalks. Compared with simple leafy vegetables, stem vegetables and cauliflower, it is more difficult to keep fresh and store. [0004] Chinese patent CN 102228073 B has made a pioneering research in this respect, breaking t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 张正周刘继郭奇亮郑旗涂彩虹冯骏涂杰张驰松刘一静
Owner CHENGDU ACAD OF AGRI & FORESTRY SCI
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