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Biophysical double preservation storage method for salad

A biophysical and salad technology, applied in the preservation of food ingredients as anti-microbial, food science, food preservation, etc., can solve the problems of increasing process, complicated operation, increasing cost, etc., to delay metabolism, reduce oxidative rancidity, slow down The effect of oxidative degradation

Active Publication Date: 2017-10-20
青岛德信食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method prolongs the shelf life, soaking the diced vegetables with the pectin solution increases the process and also destroys the original sensory appearance of the diced vegetables
The addition of ultra-high pressure sterilization process makes the operation complicated and increases the cost, which is not conducive to the popularization of production

Method used

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  • Biophysical double preservation storage method for salad
  • Biophysical double preservation storage method for salad

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020]Salad is packed in a box-type container. The outside of the box-type container is filled with a mixed gas such as nitrogen, carbon monoxide, and carbon dioxide, and then sealed. Chitosan, peanut non-starch polysaccharide obtained by ethanol precipitation extraction of peanut meal, tea polyphenols obtained by ethanol extraction of crude tea leaves, peanut shell flavonoids obtained by ethanol extraction of peanut shells and other natural biological antibacterial, antiseptic, and antioxidant active material film. The biophysical double-preservation storage method of salad is completed by the following steps: (1) The percentage content is respectively chitosan 2%, non-starch polysaccharide 1%, tea polyphenol 0.8%, flavonoid 1.5% and other natural biological antibacterial and antiseptic , The anti-oxidant active substance is dissolved in water, sprayed on the inner wall of the packaging bag and the box-type container, and dried by blowing at room temperature to become a natur...

Embodiment 2

[0022] Salad is packed in a box-type container. The outside of the box-type container is filled with a mixed gas such as nitrogen, carbon monoxide, and carbon dioxide, and then sealed. Chitosan, peanut non-starch polysaccharide obtained by ethanol precipitation extraction of peanut meal, tea polyphenols obtained by ethanol extraction of crude tea leaves, peanut shell flavonoids obtained by ethanol extraction of peanut shells and other natural biological antibacterial, antiseptic, and antioxidant active material film. The biophysical double-preservation storage method of salad is completed by the following steps: (1) The percentage content is respectively chitosan 1.5%, non-starch polysaccharide 0.5%, tea polyphenol 0.5%, flavonoid 1.0% and other natural biological antibacterial and antiseptic , The anti-oxidant active substance is dissolved in water, sprayed on the inner wall of the packaging bag and the box-type container, and dried by blowing at room temperature to become a ...

Embodiment 3

[0024] Salad is packed in a box-type container. The outside of the box-type container is filled with a mixed gas such as nitrogen, carbon monoxide, and carbon dioxide, and then sealed. Chitosan, peanut non-starch polysaccharide obtained by ethanol precipitation extraction of peanut meal, tea polyphenols obtained by ethanol extraction of crude tea leaves, peanut shell flavonoids obtained by ethanol extraction of peanut shells and other natural biological antibacterial, antiseptic, and antioxidant active material film. The biophysical double fresh-keeping storage method of salad is completed by the following steps: (1) The percentage content is respectively chitosan 1.0%, non-starch polysaccharide 0.5%, tea polyphenol 0.3%, flavonoid 1.5% and other natural biological antibacterial and antiseptic , The anti-oxidant active substance is dissolved in water, sprayed on the inner wall of the packaging bag and the box-type container, and dried by blasting at room temperature to become ...

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Abstract

The invention discloses a biophysical double preservation storage method for salad. The method comprises the steps as follows: natural biological anti-bacterial, antiseptic and antioxidant active substances such as chitosan, non-starch polysaccharide, tea polyphenol and flavone are dissolved in water, sprayed on the inner wall of a packaging bag and a box container and blasted and dried at room temperature, and a natural preservation film is formed; the salad is put into the box container, the box container is put into the packaging bag, the packaging bag is filled with mixed gas including nitrogen, carbon monoxide, carbon dioxide and the like and sealed, the oxygen content in the packaging bag is reduced to 0.1%-0.5% after sealing, and the salad is stored at a low temperature. The shelf life of fruit salad, vegetable salad, cooked meat salad or mixed salad can be prolonged to 8-12 days from 5-7 days. The preservation storage method is green and environment-friendly, accords with natural, healthy and low-carbon life concepts of people, does not produce environmental pollutants, effectively prolongs the shelf life of salad products, and avoids unnecessary economy losses caused by waste due to the short shelf life of the salad products; besides, an operation method is simple and practical and meets requirements of large-scale industrial production.

Description

technical field [0001] The invention relates to a biophysical double fresh-keeping storage method for salad, which belongs to the field of food fresh-keeping and storage. Background technique [0002] Salad is a transliteration, namely Salad, also translated as salad, salad. There are three main categories, namely fruit salad, vegetable salad, and other salads. As a kind of western food product, salad is more and more popular. With the accelerated pace of people's life, the demand for fast-moving consumer goods is increasing. With its rich nutrition, crisp and tender taste, and bright colors, salad has made great progress in the field of fast-moving consumer goods. Since the raw materials of salad products are mostly fresh fruits, vegetables, meat products, etc., without sterilization, high temperature, high pressure and other means, the shelf life of salad products is very short, generally 5-7 days. The storage conditions of salad products are also very limited, which r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/3436
CPCA23L3/3436A23L3/3562A23V2002/00A23V2200/10A23V2200/02A23V2250/511A23V2250/51A23V2250/214A23V2250/2132A23V2250/2116
Inventor 孙玉强梁慧德董文斌迟淑慧
Owner 青岛德信食品有限公司
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