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Fresh-cut common cattail bacteriostatic coating low-temperature preservation method

A fresh-keeping method and fresh-cut technology, which is applied in the direction of fruit and vegetable preservation, food ingredients as antimicrobial preservation, food preservation, etc., can solve the problems of shortening the shelf life of fresh-cut vegetables, achieve the purpose of inhibiting fruit and vegetable corruption, delaying aging, and significant curative effect Effect

Inactive Publication Date: 2019-08-16
JIANGSU HONEST FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above reactions will greatly shorten the shelf life of fresh-cut vegetables, so how to reduce the impact of adverse reactions on fresh-cut vegetables and prolong the shelf life of fresh-cut vegetables has become the key to fresh-cut vegetable processing technology

Method used

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  • Fresh-cut common cattail bacteriostatic coating low-temperature preservation method
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A fresh-cut antibacterial coating film low-temperature fresh-cut method for fresh-cut catkins, the fresh-keeping method comprises the following steps:

[0028] (1) Select fresh cattail leaves that are free from corruption, mildew or yellowing, arrange them, cut them into sections, put them in clean water, and wash away the soil and impurities;

[0029] (2) quickly immerse the fresh-cut cattail in step (1) gained in 90ppm chlorine dioxide solution for 15 minutes, and dehydrate in a centrifuge for 6 to 9 minutes;

[0030] (3) Immerse the fresh-cut catkins of step (2) gained in the coating mixed solution and soak for 20 minutes, dehydrate in a centrifuge for 6 to 9 minutes, and the coating solution includes the following components in weight percent: chitosan 0.06%, citric acid 0.8 %, sodium hydroxide 0.05%, methyl p-hydroxybenzoate 0.01%, cinnamaldehyde 0.02%, and the rest is water;

[0031] (4) Wrap and seal the fresh-cut catkins obtained in step (3) with plastic wrap, ...

Embodiment 2

[0033] A fresh-cut antibacterial coating film fresh-cut method for fresh-cut catkins at low temperature, the fresh-keeping method comprises the following steps:

[0034] (1) Select fresh cattail catkins without corruption, mildew or yellowing, sort them, cut them into sections, put them in clean water, and wash away the soil and impurities;

[0035] (2) Quickly immerse the fresh-cut cattail leaves obtained in step (1) in a 100 ppm chlorine dioxide solution for 20 minutes, and dehydrate in a centrifuge for 6 to 9 minutes;

[0036] (3) Immerse the fresh-cut catkins of step (2) gained in the coating mixture and soak for 25 minutes, dehydrate in a centrifuge for 6 to 9 minutes, and the coating solution includes the following components in percentage by weight: chitosan 0.08%, citric acid 0.9 %, sodium hydroxide 0.07%, methyl p-hydroxybenzoate 0.02%, cinnamaldehyde 0.03%, and the rest is water;

[0037] (4) Wrap and seal the fresh-cut catkins obtained in step (3) with plastic wrap...

Embodiment 3

[0039] A fresh-cut antibacterial coating film fresh-cut method for fresh-cut catkins at low temperature, the fresh-keeping method comprises the following steps:

[0040] (1) Select fresh cattail catkins without corruption, mildew or yellowing, sort them, cut them into sections, put them in clean water, and wash away the soil and impurities;

[0041] (2) quickly immerse the fresh-cut catkins of step (1) gained in 110ppm chlorine dioxide solution for 25 minutes, and dehydrate in a centrifuge for 6 to 9 minutes;

[0042] (3) Immerse the fresh-cut catkins of step (2) gained in the coating mixed liquid and soak for 30 minutes, dehydrate in a centrifuge for 6 to 9 minutes, and the coating liquid includes the following components in percentage by weight: chitosan 0.10%, citric acid 1.0 %, sodium hydroxide 0.09%, methyl p-hydroxybenzoate 0.03%, cinnamaldehyde 0.04%, and the rest is water;

[0043] (4) Wrap and seal the fresh-cut catkins obtained in step (3) with plastic wrap, and sto...

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Abstract

The invention discloses a fresh-cut common cattail ageing rottenness retarding and storage time prolonging preservation method. The fresh-cut common cattail ageing rottenness retarding and storage time prolonging preservation method comprises the following steps of selecting, cleaning, cutting and washing fresh common cattail; soaking the fresh-cut common cattail in chlorine dioxide solution and then performing dewatering; then soaking the fresh-cut common cattail into coating solution, and then performing dewatering; wrapping and sealing the fresh-cut common cattail in preservative films forlow-temperature storage. According to the fresh-cut common cattail ageing rottenness retarding and storage time prolonging preservation method, the fresh-cut common cattail is soaked into the chlorinedioxide solution, so that activity of polyphenol oxidase and peroxidase can be inhibited, surface microorganisms of common cattail can be killed, and further the fresh-cut common cattail is less prone to rottenness; meanwhile, the fresh-cut common cattail is coated for isolation from air, so that the possibility of oxidization as well as rottenness of the fresh-cut common cattail can be reduced.Experiment results show that the fresh-cut common cattail ageing rottenness retarding and storage time prolonging preservation method is higher in preserving effects on the fresh-cut common cattail and effectively retards oxidation and rottenness of the fresh-cut common cattail.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable storage and preservation, in particular to a low-temperature preservation method for fresh-cut cattail cabbage with an antibacterial coating. Background technique [0002] Cattails, also known as cattails, cattails, cattails, cattail roots, grass buds, and ivory vegetables, belong to the family Typhaceae and are a unique traditional dish in Huai'an City, Jiangsu Province. Pucai mainly grows in swamps and freshwater lakes. It is eaten as a vegetable with the inner layer of the pseudostem enclosed by the leaf sheath or the young stems and branches crawling underground. It is not only rich in nutrition, but also has certain medicinal value. The tender stems of cattail cabbage contain nutrients such as protein, fat, carbohydrates, dietary fiber, calcium and phosphorus, as well as various vitamins and amino acids. Modern studies have shown that cattail catkins also have certain medicinal v...

Claims

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Application Information

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IPC IPC(8): A23B7/05A23B7/153A23B7/157A23B7/16
CPCA23B7/05A23B7/153A23B7/157A23B7/16A23V2002/00A23V2200/10A23V2250/511A23V2250/022A23V2250/1614A23V2250/032
Inventor 黄闯焦宇知郑虎哲孙芝杨崔春兰刘杰李西腾汲臣明徐文井翟玮玮翟士斌王卫兵田其英罗建光
Owner JIANGSU HONEST FOOD
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