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Lotus seed color-protecting and fresh-keeping method and fresh-keeping lotus seed

A fresh-keeping method and lotus seed technology are applied in the fields of fruit and vegetable fresh-keeping, protection of fruits/vegetables with a coating protective layer, food preservation, etc. The effect of preventing browning

Pending Publication Date: 2020-04-10
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the fresh-keeping time extended by this method is not long and cannot meet market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The color-protecting and fresh-keeping method of fresh lotus seeds of the present invention comprises the following steps:

[0029] 1) Peel off the lotus seeds from the fresh lotus pods, and select new lotus with shells that are basically the same in color, fruit shape and maturity, free from diseases and insect pests, and free from mechanical damage;

[0030] 2) Soak the lotus seeds treated in step 1) in the color-protecting solution for 5 minutes. The amount of the color-protecting solution is 2 mL relative to 1 g of lotus seeds. The color-protecting solution is an aqueous solution containing sodium D-isoascorbate and sodium phytate , wherein the concentration of D-sodium erythorbate is 10 mg / mL, and the concentration of sodium phytate is 15 mg / mL;

[0031] 3) After draining the lotus seeds treated in step 2), soak them in 1.5-fold diluted oxidation potential water for 5 minutes. For 1 g of lotus seeds, the consumption of oxidation potential water is 2 mL;

[0032] 4...

Embodiment 2

[0035] The color-protecting and fresh-keeping method of fresh lotus seeds of the present invention comprises the following steps:

[0036] 1) Peel off the lotus seeds from the fresh lotus pods, and select new lotus with shells that are basically the same in color, fruit shape and maturity, free from diseases and insect pests, and free from mechanical damage;

[0037] 2) Soak the lotus seeds treated in step 1) in the color-protecting solution for 15 minutes. The amount of the color-protecting solution is 4 mL relative to 1 g of lotus seeds. The color-protecting solution is an aqueous solution containing sodium D-isoascorbate and sodium phytate , wherein the concentration of D-sodium erythorbate is 5 mg / mL, and the concentration of sodium phytate is 5 mg / mL;

[0038] 3) After draining the lotus seeds treated in step 2), soak them in 2.5 times diluted oxidation potential water for 10.0 min. For 1g of lotus seeds, the amount of oxidation potential water is 4mL;

[0039]4) Place t...

Embodiment 3

[0042] The color-protecting and fresh-keeping method of fresh lotus seeds of the present invention comprises the following steps:

[0043] 1) Peel off the lotus seeds from the fresh lotus pods, and select new lotus with shells that are basically the same in color, fruit shape and maturity, free from diseases and insect pests, and free from mechanical damage;

[0044] 2) After the treatment in step 1), soak in the color protection solution for 8 minutes. The amount of the color protection solution is 3 mL relative to 1 g of lotus seeds. The color protection solution is an aqueous solution containing D-sodium erythorbate and sodium phytate, wherein The concentration of D-sodium erythorbate is 7.5mg / mL, and the concentration of sodium phytate is 10mg / mL;

[0045] 3) After draining the lotus seeds treated in step 2), soak in 2-fold diluted oxidation potential water for 7.5 minutes. The amount of oxidation potential water is 3 mL for 1 g of lotus seeds;

[0046] 4) Put the lotus s...

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PUM

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Abstract

The invention provides a lotus seed color-protecting and fresh-keeping method and a fresh-keeping lotus seed. The method comprises the following steps: 1) soaking lotus seeds in a color-protecting solution; 2) drying the lotus seeds treated in the step 1), and soaking the lotus seeds in electrolyzed oxidizing water; and 3) enabling the lotus seeds treated in the step 2) to be in contact with a composite preservative for coating the lotus seeds, then carrying out calcium chloride crosslinking on the coated lotus seeds, and performing film formation. When fresh keeping is carried out on fresh lotus seeds by adopting the method, the fresh lotus seeds can be preserved for at least 90 days or more under a condition of 1-4 DEG C. The lotus seeds have no peculiar smell in the preservation periodand has no obvious browning on the outer skin, and the total number of microbial colonies is lower than 5000 CFU / g, so that original color, flavor and nutritional value of the lotus seeds are effectively maintained, the storage time of the fresh lotus seeds is greatly prolonged, and the regional limitation problem of sale of the fresh lotus seeds is solved.

Description

technical field [0001] The invention relates to a fresh-keeping method for fruits and vegetables, in particular to a color-protecting and fresh-keeping method for lotus seeds and fresh-keeping lotus seeds. Background technique [0002] The lotus seed has a strong fragrance and rich nutrition. It also has the functions of calming, strengthening the heart, anti-aging, anti-oxidation, and anti-tumor. It has been recognized as a delicious and nourishing product for all ages since ancient times. Fresh lotus seeds are sweet and tender, not only attractive in taste, but also tonifying the functions of the five internal organs, promoting qi and blood, warming yang and invigorating the kidney, and have extremely high medicinal value. For example, liennessine contained in fresh lotus seeds is a natural medicinal ingredient, which can improve heart function and protect the cardiovascular system. Regular consumption can nourish the heart and strengthen the heart, promote blood circulati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/154A23B7/16
CPCA23B7/02A23B7/154A23B7/16
Inventor 王发祥崔美丽刘永乐俞健李向红
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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