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Method for storage and preservation of fresh-cut lettuce

A processing method and storage and fresh-keeping technology, applied in the field of food processing, can solve the problems of reducing the sensory quality of fruits and vegetables, consuming nutrients, and being difficult for consumers to accept, so as to meet the requirements of long-distance transportation and sales, and reduce the browning degree and weight loss rate. Effect

Inactive Publication Date: 2019-01-25
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The occurrence of browning not only reduces the sensory quality of fruits and vegetables, making it difficult for consumers to accept, but also consumes a lot of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Preparation of the water chestnut skin extract: add the dried water chestnut skin powder into water, boil, ultrasonically assist and filter to obtain the supernatant to obtain the water chestnut skin extract, and set aside.

[0035] Preparation of chitosan aqueous solution: dissolving chitosan in 2% malic acid solution, then making a chitosan aqueous solution with a concentration of 1.5%, for subsequent use.

[0036] How to keep lettuce fresh:

[0037] Take a few thick and intact lettuces, remove the soil on the surface, wash them with clean water, soak them in 5mg / L ozone aqueous solution for 1.5min, then remove the lettuces, let them dry naturally, and then peel them Leaves are removed, then cut into thin slices with a thickness of 5mm, washed with clear water, and then put into citric acid (citric acid accounts for 1.5% of the total mass of the mixed solution), malic acid (malic acid accounts for 2% of the total mass of the mixed solution) and water chestnuts. Soak ...

Embodiment 2

[0039] Preparation of the water chestnut skin extract: add the dried water chestnut skin powder into water, boil, ultrasonically assist and filter to obtain the supernatant to obtain the water chestnut skin extract, and set aside.

[0040] Preparation of chitosan aqueous solution: dissolving chitosan in 2% malic acid solution, then making a 2.5% chitosan aqueous solution for subsequent use.

[0041] How to keep lettuce fresh:

[0042] Take a few thick and intact lettuces, remove the soil on the surface, wash them with water, soak them in 10mg / L ozone aqueous solution for 2.5 minutes, then remove the lettuces, let them dry naturally, and then peel them Leaves are removed, then cut into thin slices with a thickness of 8mm, washed with clear water, and then put into citric acid (citric acid accounts for 2% of the total mass of the mixed solution), malic acid (malic acid accounts for 2.5% of the total mass of the mixed solution) and water chestnuts. Soak in the mixed solution of ...

Embodiment 3

[0044] Preparation of the water chestnut skin extract: add the dried water chestnut skin powder into water, boil, ultrasonically assist and filter to obtain the supernatant to obtain the water chestnut skin extract, and set aside.

[0045] Preparation of chitosan aqueous solution: dissolving chitosan in 2% malic acid solution, then making a chitosan aqueous solution with a concentration of 1.5%, for subsequent use.

[0046] How to keep lettuce fresh:

[0047] Take a few strong and intact lettuces, remove the soil on the surface, wash them with clean water, soak them in 10% hydrogen peroxide solution for sterilization, soak for 3 minutes, then remove the lettuces, let them dry naturally, then peel and remove the leaves , then cut into thin slices with a thickness of 5mm, washed with clear water, and then put into extracts containing citric acid (citric acid accounts for 1.5% of the total mass of the mixed solution), malic acid (malic acid accounts for 2% of the total mass of th...

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Abstract

The invention relates to a method for storage and preservation of fresh-cut lettuce. The method includes step (1) of cleaning: removing soil on the surface of the lettuce and then washing the lettucewith water; step (2) of sterilization: sterilizing the lettuce with a bactericide; step (3) of airing: airing the washed lettuce; step (4) of peeling and slicing: peeling the lettuce and removing leaves of the lettuce, cutting the lettuce into slices, and cleaning the lettuce with clear water; step (5) of soaking: placing the peeled lettuce in a mixed solution containing citric acid, malic acid and eleocharis tuberose peel for soaking; step (6) of film application: coating the fresh-cut lettuce with chitosan; and step (7) of vacuum packaging: packaging the fresh-cut lettuce blown dry in a vacuum packaging machine in 20 min to obtain the finished product. By applying the preservation technology, under the storage conditions at 10 DEG C, the lettuce is still good in appearance, color and taste in 25 d, and no browning occurs.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a storage and fresh-keeping treatment method for fresh-cut lettuce. Background technique [0002] Lettuce (LactucapsativapL.var.asparaginap Bailey), also known as lettuce, is a variety of succulent and tender stems that can form succulent and tender stems. It is a one-year-old herb that originated in central China or North China, and is now planted throughout China. Lettuce is rich in vitamins, dietary fiber, minerals calcium, phosphorus, iron and so on. Its fleshy stems and young leaves are both edible, but its outer skin is prone to fibrosis, and the young leaves are easily damaged, which is not resistant to storage and must be peeled before eating, so it is very suitable for fresh-cut processing. [0003] Fresh-cut lettuce needs to be processed by peeling and cutting. Due to cutting damage, it will cause accelerated respiration, accelerated ethylene production, brow...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/154A23B7/16A23B7/144
CPCA23B7/144A23B7/154A23B7/157A23B7/16A23V2002/00A23V2200/10A23V2200/048A23V2200/22A23V2250/032A23V2250/044A23V2250/21A23V2250/511
Inventor 帅良廖玲燕宋慕波段振华
Owner HEZHOU UNIV
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