CN103168829A - Ultrahigh-pressure preservation method of brasenia schrebei - Google Patents
Ultrahigh-pressure preservation method of brasenia schrebei Download PDFInfo
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- CN103168829A CN103168829A CN2013101356644A CN201310135664A CN103168829A CN 103168829 A CN103168829 A CN 103168829A CN 2013101356644 A CN2013101356644 A CN 2013101356644A CN 201310135664 A CN201310135664 A CN 201310135664A CN 103168829 A CN103168829 A CN 103168829A
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Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a preservation technology of brasenia schrebei, and particularly relates to an ultrahigh-pressure preservation method of the brasenia schrebei. The method is characterized by comprising the technology as follows: a. picking the brasenia schrebei; after being picked, sending the brasenia schrebei into a preservation processing factory within 24 hours; b. washing the brasenia schrebei by clear water with the temperature of 15-20 DEG C; c. classifying the brasenia schrebei; d. washing the classified brasenia schrebei by the clear water with the temperature of 15-20 DEG C; e. metering a flexible package by a polyamide (PA)/ polyethylene (PE) plastic packaging bag, wherein 80% of brasenia schrebei and 20% of purified water are arranged in the flexible package; f. ultrahigh-pressure processing: carrying out ultra-high pressure processing for 3-5min by an ultra-high pressure processing device under the pressure of 350-600MPa; and g. storage refrigeration: when the products are proved to be qualified by examination after ultra-high pressure processing, putting the products into a storage, wherein the refrigerated storage temperature is 1-5 DEG C. According to the ultrahigh-pressure preservation method of the brasenia schrebei, the brasenia schrebei is kept to be fresh by a physical method, and no additive is added into the brasenia schrebei, so that the nutritional ingredients of the brasenia schrebei are more perfectly maintained, the hygienic indexes are also in accordance with the requirements of the same trade or occupation, the product is green in color, fragrant and attractive in smell, crisp and tender in texture of the brasenia schrebei and good in mouthfeel, and the ultrahigh-pressure preservation method is beneficial to long-distance sale and anti-seasonal sale of the brasenia schrebei.
Description
Technical field
The present invention relates to the water shield preservation technique, more specifically relate to a kind of water shield superhigh pressure fresh-keeping process.
Background technology
Water shield (Brasenia schreberi J.F.Gmel) has another name called membranaceous marshmarigold herb, lake dish, water certain herbaceous plants with big flowers, reveals certain herbaceous plants with big flowers, grows in pond, lake and marsh, and be original perianth subclass Nymphaeceae (Nymphaeaceae).Water shield belongs to the aquatic persistent root herbs of perennial fresh water, so far the history of existing more than 1600 year.Water shield is nutritious, contains a large amount of crystal proteinses, vitamin, mineral matter, trace element etc., can strengthen body immunity, has the effects such as heat-clearing, moistening lung, diuresis, detoxifcation, stomach invigorating; Water shield is a kind of high-grade vegetables, the West Lake in Hangzhou and the Ma Hu of Leibo County, and the water shield that the ground such as Lichuan City, Hubei Province and yellow water town, strata in Shizhu, Chongqing county produce is well-known.Water shield just is listed in food for the emperor tribute as far back as the Tang Dynasty, and pay tribute every year.Fresh water shield can preserve at most 2-3 days, unfavorable finding a good sale in and the sale of anti-season.The fresh-keeping processing of water shield is a difficult problem always, the preservation method of water shield all adopts Chemical Preservative Method of Fruits at present, the most frequently used water shield Chemical Preservative Method of Fruits is exactly the acid pickling preservation method of water shield, its technical process: green removing in high temperature, and--cooling------packing--check--is put in storage to add acetic acid, mantoquita sterilization fresh-keeping in classification.The deficiency of the acid pickling fresh-keeping method of water shield is that water shield has pungent acetic acid flavor, and water shield color and luster tea is yellow, has lost tempting emerald green of fresh water shield, the water shield tissue becomes softer, loses the tender and crisp mouthfeel of fresh water shield, and the nutritional labeling loss is serious, loss surpasses 80%, and the water shield quality significantly descends.Its chemical residue of water shield Chemical Preservative Method of Fruits is large, and particularly Cu is added on as heavy metal that in water shield, Cu very easily exceeds standard.For this reason, remain to be explored the new preservation method of water shield, improve the fresh-keeping effect of water shield.
Summary of the invention
Purpose of the present invention: a kind of water shield superhigh pressure fresh-keeping process is provided.
Technical scheme of the present invention is: a kind of water shield superhigh pressure fresh-keeping process, it is characterized in that, and its technique is as follows:
A, water shield are plucked, and water shield is plucked in rear 24 hours and sends into fresh-keeping processing factory;
B, 15-20 ℃ of clear water of use clean water shield;
C, water shield classification;
D, 15-20 ℃ of pure water of use clean;
E, with PA/PE plastic packaging bag metering flexible package, 80% water shield wherein, 20% pure water;
F, ultrahigh-pressure sterilization: with superhigh pressure bactericidal apparatus under the pressure of 350MPa-600MPa ultrahigh-pressure sterilization 3-5 minute;
G, warehouse-in refrigeration, the refrigeration of ultrahigh-pressure sterilization examination and test of products warehousing after passing, refrigerated storage temperature 1-5 ℃.
Water shield superhigh pressure fresh-keeping process described above, the wherein preferred ultrahigh-pressure sterilization 4 minutes under the pressure of 450MPa-550MPa of superhigh pressure bactericidal apparatus.
The superhigh pressure bactericidal apparatus that the water shield superhigh pressure fresh-keeping process adopts is to select packet header section to send out the superhigh pressure bactericidal apparatus that the high pressure science and technology limited Company is produced.super-pressure refers to the pressure that 100Mpa is above, ultrahigh-pressure sterilization is a pure physical process, the operation principle of superhigh pressure bactericidal apparatus: the liquid medium of the water shield after flexible package being put into superhigh pressure bactericidal apparatus, start superhigh pressure bactericidal apparatus, liquid medium is added super-pressure, liquid medium is compressed in the super-pressure lower volume, defer to and strangle summer sense row rule, make the water shield after flexible package also be subject to super-pressure, under the super-pressure of 400-600MPa, but super-pressure killing bacteria, yeast, the microorganisms such as mould, simultaneously, polymer substance and the pigment of the formation protein under the super-pressure effect, little element of giving birth to, fragrance component arrives to such an extent that keep, make water shield keep well original nutritive value, color and luster and natural flavour mountaineous.
When needing to sell after the refrigeration of water shield warehouse-in, answer cold chain transportation, cold chain to sell.
Water shield superhigh pressure fresh-keeping process of the present invention has carried out a large amount of tests, a large amount of detection analysis.The over pressure sterilization of water shield employing 500MPa 4 minutes refrigerates taking-up in 270 days, carries out physical and chemical inspection, and its physical and chemical inspection index contrasts as follows with the fresh water shield physical and chemical inspection index of same batch and the acid pickling water shield physical and chemical inspection index of same batch:
| ? | Fresh water shield | The super-pressure water shield | The acid pickling water shield | Unit | Detection method |
| Protein | 0.852 | 0.74 | 0.175 | g/100g | GB/T 5009.5-2003 |
| Total reducing sugar | 0.13 | 0.105 | 0.034 | g/100g | GB/T 5009.8-2003 |
| Fat | 0.06 | 0.025 | 0.014 | g/100g | GB/T 5009.6-2003 |
| Crude fibre | 0.1 | 0.09 | 0.018 | % | GB/T 5009.10-2003 |
| Calcium | 24.8 | 23.5 | 18.21 | mg/kg | The ICP method |
| Zinc | 2.1 | 1.83 | 1.78 | mg/kg | The ICP method |
| The amino acid of hydrolysis lucid asparagus | 1.74×10 -2 | 1.67×10 -2 | 0.38×10 -2 | g/100g | With reference to GB/T 12292-1990 |
| Hydrolysis glutamic acid | 2.33×10 -2 | 2.2×10 -2 | 0.48×10 -2 | g/100g | With reference to GB/T 12292-1990 |
| The hydrolysis leucine | 1.70×10 -2 | 1.54×10 -2 | 0.37×10 -2 | g/100g | With reference to GB/T 12292-1990 |
| The amino acid of free lucid asparagus | 9.45×10 -6 | 8.86×10 -5 | 1.82×10 -5 | g/100g | With reference to GB/T 12292-1990 |
| Free glutamic acid | 1.32×10 -4 | 1.23×10 -4 | 0.25×10 -4 | g/100g | With reference to GB/T 12292-1990 |
| Free leucine | 9.26×10 -5 | 8.78×10 -5 | 1.81×10 -5 | g/100g | With reference to GB/T 12292-1990 |
The pressure sterilization of water shield employing 500MPa 4 minutes, refrigeration was taken out respectively in 0 day, 60 days, 120 days, 180 days, 270 days, carried out Micro biological Tests, and its Micro biological Tests index is as follows with the acid pickling water shield Micro biological Tests index contrast of same batch:
| ? | The super-pressure water shield | The acid pickling water shield |
| Before processing (fresh water shield) | Not count enable | Not count enable |
| Processed rear 0 day | ＜10cfu/g | ＜10cfu/g |
| Processed rear 60 days | ＜10cfu/g | ＜10cfu/g |
| Processed rear 120 days | 20 cfu/g | 25cfu/g |
| Processed rear 180 days | 50 cfu/g | 40 cfu/g |
| Processed rear 270 days | 95 cfu/g | 100 cfu/g |
The pressure sterilization of water shield employing 500MPa 4 minutes, refrigeration was taken out respectively in 0 day, 60 days, 120 days, 180 days, 270 days, tested, and its sense organ and mouthfeel index are as follows with acid pickling water shield sense organ and the contrast of mouthfeel index of same batch:
| The super-pressure water shield | The acid pickling water shield | |
| Before processing (fresh water shield) | It is green that the water shield blade face is, and blade back is pale red green; The distinctive faint scent of water shield is obvious; The leaf roll song has the colloid parcel; Quality is tender and crisp, excellent taste. | It is green that the water shield blade face is, and blade back is pale red green; The distinctive faint scent of water shield is obvious; The leaf roll song has the colloid parcel; Quality is tender and crisp, excellent taste. |
| Processed rear 0 day | The water shield leaf roll presents tempting emerald green; The distinctive faint scent of water shield is obvious; Colloid parcel amount is with fresh water shield, basic free of losses; Soup juice is limpid; Quality is tender and crisp, excellent taste. | Water shield is the tea yellow, pungent acetic acid smell is arranged, without other peculiar smell; Colloid comparatively fresh water shield has obvious swell, and soup juice is limpid; Quality is partially soft, and mouthfeel is normal. |
| Processed rear 60 days | The water shield leaf roll presents tempting emerald green; The distinctive faint scent of water shield is obvious; Colloid parcel amount is the same, changes little; Soup juice is limpid; Quality is tender and crisp, excellent taste. | Water shield is the tea yellow, pungent acetic acid smell is arranged, without other peculiar smell; Colloid is larger, and soup juice is limpid; Quality is partially soft, and mouthfeel is normal. |
| Processed rear 120 days | The water shield leaf roll presents tempting emerald green; The distinctive faint scent of water shield is obvious; Colloid parcel amount is the same, changes little; Soup juice is more limpid; Quality is tender and crisp, mouthfeel good. | Water shield is the tea yellow, pungent acetic acid smell is arranged, without other peculiar smell; Colloid is larger, and soup juice is more limpid; Quality is partially soft, and mouthfeel is normal. |
| Processed rear 180 days | The water shield leaf roll presents tempting emerald green; Has the distinctive faint scent of water shield; Obvious colloid parcel is arranged; Soup juice is more limpid; Quality is tender and crisp, mouthfeel good. | Water shield is the tea yellow, pungent acetic acid smell is arranged, without other peculiar smell; Colloid is larger, and soup juice is more limpid; Quality is partially soft, and mouthfeel is general. |
| Processed rear 270 days | It is emerald green preferably that the water shield leaf roll keeps; Has the distinctive faint scent of water shield; Obvious colloid parcel is arranged; Soup juice is more limpid; Quality is tender and crisp, mouthfeel good. | Water shield is the tea yellow, pungent acetic acid smell is arranged, without other peculiar smell; Colloid is larger, and soup juice is more limpid; Quality is soft, and mouthfeel is general. |
From above-mentioned test rating analysis as can be known, the water shield of superhigh pressure fresh-keeping has kept nutritional labeling and the style of fresh water shield substantially, fresh-keeping its nutritional labeling of water shield of acid pickling water shield is lost large, and the water shield style degenerates, and the effect of water shield superhigh pressure fresh-keeping is far superior to the fresh-keeping effect of acid pickling water shield.
Beneficial effect of the present invention: water shield superhigh pressure fresh-keeping process of the present invention, adopt pure physical method to carry out Preservation Treatment to water shield, without any additive, make the nutritional labeling preservation of water shield more intact, sanitary index also meets colleague's requirement, and product color is emerald green, smell delicate fragrance is tempting, water shield is organized tender and crisp, and mouthfeel is better, favourable water shield find a good sale in and anti-season sells.
The specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment 1
A kind of water shield superhigh pressure fresh-keeping process is characterized in that, its technique is as follows:
A, water shield are plucked, and water shield is plucked in rear 24 hours and sends into fresh-keeping processing factory;
B, 15-20 ℃ of clear water of use clean water shield;
C, water shield classification;
D, 15-20 ℃ of pure water of use clean;
E, with PA/PE plastic packaging bag metering flexible package, 80% water shield wherein, 20% pure water;
F, ultrahigh-pressure sterilization: with superhigh pressure bactericidal apparatus ultrahigh-pressure sterilization 5 minutes under the pressure of 350MPa;
G, warehouse-in refrigeration, the refrigeration of ultrahigh-pressure sterilization examination and test of products warehousing after passing, refrigerated storage temperature 1-5 ℃.
Embodiment 2
A kind of water shield superhigh pressure fresh-keeping process is characterized in that, its technique is as follows:
A, water shield are plucked, and water shield is plucked in rear 24 hours and sends into fresh-keeping processing factory;
B, 15-20 ℃ of clear water of use clean water shield;
C, water shield classification;
D, 15-20 ℃ of pure water of use clean;
E, with PA/PE plastic packaging bag metering flexible package, 80% water shield wherein, 20% pure water;
F, ultrahigh-pressure sterilization: with superhigh pressure bactericidal apparatus ultrahigh-pressure sterilization 3 minutes under the pressure of 600MPa;
G, warehouse-in refrigeration, the refrigeration of ultrahigh-pressure sterilization examination and test of products warehousing after passing, refrigerated storage temperature 1-5 ℃.
Embodiment 3
A kind of water shield superhigh pressure fresh-keeping process is characterized in that, its technique is as follows:
A, water shield are plucked, and water shield is plucked in rear 24 hours and sends into fresh-keeping processing factory;
B, 15-20 ℃ of clear water of use clean water shield;
C, water shield classification;
D, 15-20 ℃ of pure water of use clean;
E, with PA/PE plastic packaging bag metering flexible package, 80% water shield wherein, 20% pure water;
F, ultrahigh-pressure sterilization: with superhigh pressure bactericidal apparatus ultrahigh-pressure sterilization 4 minutes under the pressure of 450MPa-550MPa;
G, warehouse-in refrigeration, the refrigeration of ultrahigh-pressure sterilization examination and test of products warehousing after passing, refrigerated storage temperature 1-5 ℃.
Claims (3)
1. a water shield superhigh pressure fresh-keeping process, is characterized in that, its technique is as follows:
A, water shield are plucked, and water shield is plucked in rear 24 hours and sends into fresh-keeping processing factory;
B, 15-20 ℃ of clear water of use clean water shield;
C, water shield classification;
D, 15-20 ℃ of pure water of use clean;
E, with PA/PE plastic packaging bag metering flexible package, 80% water shield wherein, 20% pure water;
F, ultrahigh-pressure sterilization: with superhigh pressure bactericidal apparatus under the pressure of 350MPa-550MPa ultrahigh-pressure sterilization 3-5 minute;
G, warehouse-in refrigeration: the refrigeration of ultrahigh-pressure sterilization examination and test of products warehousing after passing, refrigerated storage temperature 1-5 ℃.
2. by water shield superhigh pressure fresh-keeping process claimed in claim 1, it is characterized in that superhigh pressure bactericidal apparatus ultrahigh-pressure sterilization 4 minutes under the pressure of 450MPa-500MPa during described ultrahigh-pressure sterilization.
3. by water shield superhigh pressure fresh-keeping process claimed in claim 1, it is characterized in that, described with 15-20 ℃ of clear water cleaning water shield, clean twice.
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| CN2013101356644A CN103168829A (en) | 2013-04-18 | 2013-04-18 | Ultrahigh-pressure preservation method of brasenia schrebei |
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| CN2013101356644A CN103168829A (en) | 2013-04-18 | 2013-04-18 | Ultrahigh-pressure preservation method of brasenia schrebei |
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| CN105941601A (en) * | 2016-04-28 | 2016-09-21 | 中国农业大学 | Method for producing fresh-cut fruits and vegetables by using gas combined with ultra-high pressure technology |
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| CN115575585A (en) * | 2022-09-02 | 2023-01-06 | 雷波马湖优佳莼菜种植有限责任公司 | Method for detecting and verifying gel protection, color protection, fresh keeping and nutritional value of water shield |
| CN115568496A (en) * | 2022-09-26 | 2023-01-06 | 雷波马湖优佳莼菜种植有限责任公司 | Water shield ultrahigh-pressure preservation method |
| CN115606627A (en) * | 2022-09-16 | 2023-01-17 | 咸丰县星斗莼专业合作社 | Method for sterilizing and preserving water shield at high temperature |
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| CN108634290A (en) * | 2018-06-26 | 2018-10-12 | 健士星生物技术研发(上海)有限公司 | A kind of preparation method of original flavor rose paste |
| CN109043503A (en) * | 2018-06-26 | 2018-12-21 | 健士星生物技术研发(上海)有限公司 | A kind of preparation method of ultra micro rose powder |
| CN109043304A (en) * | 2018-06-29 | 2018-12-21 | 浙江大学 | The method of water shield keeping fresh and protecting color |
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| CN114946930A (en) * | 2021-12-27 | 2022-08-30 | 贺州学院 | Fresh-keeping packaging method for fresh-cut water chestnut |
| CN115575585A (en) * | 2022-09-02 | 2023-01-06 | 雷波马湖优佳莼菜种植有限责任公司 | Method for detecting and verifying gel protection, color protection, fresh keeping and nutritional value of water shield |
| CN115606627A (en) * | 2022-09-16 | 2023-01-17 | 咸丰县星斗莼专业合作社 | Method for sterilizing and preserving water shield at high temperature |
| CN115568496A (en) * | 2022-09-26 | 2023-01-06 | 雷波马湖优佳莼菜种植有限责任公司 | Water shield ultrahigh-pressure preservation method |
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