阅读说明：本技术 一种使用伽马射线的蔬菜冷冻保存方法 (Vegetable cryopreservation method using gamma rays ) 是由 张震 彭侠 于 2019-12-09 设计创作，主要内容包括：本发明涉及一种使用伽马射线的蔬菜冷冻保存方法,具体包括以下步骤：1)采摘蔬菜；2)从冷库取出蔬菜,清除枯叶以及破损的部位,放入保鲜袋内密封；3)使用3～15KGy伽马射线对经过步骤2)处理的蔬菜进行照射处理50～60s；4)将经过步骤3)处理的蔬菜放入压力冷却设备中,调整温度和气压,保证蔬菜内的水分低于0℃且不结冰。本发明优点在于：可以避开最大结晶区,能较好的保持蔬菜原有的色,香,味,形和营养成分。本发明在冷冻蔬菜前,用伽马射线进行杀菌,能有效延长蔬菜的保鲜时间。(The invention relates to a vegetable cryopreservation method using gamma rays, which specifically comprises the following steps: 1) picking vegetables; 2) taking out the vegetables from the refrigeration house, removing dead leaves and damaged parts, and sealing the vegetables in a fresh-keeping bag; 3) irradiating the vegetables treated in the step 2) for 50-60 s by using 3-15 KGy gamma rays; 4) putting the vegetables processed in the step 3) into a pressure cooling device, and adjusting the temperature and the air pressure to ensure that the moisture in the vegetables is lower than 0 ℃ and is not frozen. The invention has the advantages that: can avoid the maximum crystallization area and can better keep the original color, fragrance, taste, shape and nutrient content of the vegetables. The invention uses gamma ray to sterilize before freezing the vegetable, which can effectively prolong the fresh-keeping time of the vegetable.)

1. A vegetable cryopreservation method using gamma rays is characterized by comprising the following steps:

1) picking vegetables: picking the intact vegetables with the maturity of eighty percent to nine percent and no plant diseases and insect pests, and putting the vegetables into a cold storage for cooling within one day after picking to reduce the metabolism rate of the vegetables;

2) taking out the vegetables from the refrigeration house, removing dead leaves and damaged parts, and sealing the vegetables in a fresh-keeping bag;

3) irradiating the vegetables treated in the step 2) for 50-60 s by using 3-15 KGy gamma rays;

4) putting the vegetables processed in the step 3) into a pressure cooling device, and adjusting the temperature and the air pressure to ensure that the moisture in the vegetables is lower than 0 ℃ and is not frozen.

2. The method for cryopreservation of vegetables using gamma rays as claimed in claim 1, wherein: the pressure of the pressure cooling equipment in the step 4) is 3 atmospheric pressures, and the temperature is-7 to-7.9 ℃.

3. The method for cryopreservation of vegetables using gamma rays as claimed in claim 1, wherein: the pressure of the pressure cooling equipment in the step 4) is 5 atmospheric pressures, and the temperature is-9 to-9.9 ℃.

Technical Field

The invention relates to a vegetable cryopreservation method using gamma rays.

Background

The cold storage and fresh keeping can inhibit the metabolic activity in the vegetables at low temperature, inhibit the fermentation process of microorganisms, achieve long-time fresh keeping, maximally preserve nutrient components, and enable long-distance transportation to be possible. But the refrigeration technology has obvious advantages and prominent defects. The low temperature zone of-5 ℃ to 18 ℃ required for fresh keeping is just in a generation zone which can form a large amount of ice crystals in vegetables. The ice crystals formed under natural conditions have sharp edges, damage the tissue cell structure, cause water loss in cells, and cause local concentration of solution due to water crystallization, so that the properties of some components in the cells are changed, and finally, the tissues are aged and the cells die. After thawing and returning to normal temperature, the lost juice causes the loss of nutrient components, softening and corruption occur, and the color becomes poor. Therefore, the original nutritional value of the food cannot be completely maintained by the pure refrigeration insurance. At present, the cold storage and fresh keeping processes of vegetables have more problems, such as cold storage and freezing, the hardness of the vegetables is reduced, the storage life of the vegetables is shortened, the vegetables are easily dehydrated, nutritional ingredients are lost, and the appearance and the taste of the vegetables are seriously influenced.

Disclosure of Invention

The present invention is directed to a method for freezing and preserving vegetables using gamma rays to solve the problems of the prior art.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: a vegetable cryopreservation method using gamma rays specifically comprises the following steps:

1) picking vegetables: picking the intact vegetables with the maturity of eighty percent to nine percent and no plant diseases and insect pests, and putting the vegetables into a cold storage for cooling within one day after picking to reduce the metabolism rate of the vegetables;

2) taking out the vegetables from the refrigeration house, removing dead leaves and damaged parts, and sealing the vegetables in a fresh-keeping bag;

3) irradiating the vegetables treated in the step 2) for 50-60 s by using 3-15 KGy gamma rays;

4) putting the vegetables processed in the step 3) into a pressure cooling device, and adjusting the temperature and the air pressure to ensure that the moisture in the vegetables is lower than 0 ℃ and is not frozen.

As a preferable scheme, the pressure of the pressure cooling device in the step 4) is 3 atmospheric pressures, and the temperature is-7 to-7.9 ℃.

As a preferable scheme, the pressure of the pressure cooling device in the step 4) is 5 atmospheric pressures, and the temperature is-9 to-9.9 ℃.

The invention has the advantages that: can avoid the maximum crystallization area and can better keep the original color, fragrance, taste, shape and nutrient content of the vegetables. The invention uses gamma ray to sterilize before freezing the vegetable, which can effectively prolong the fresh-keeping time of the vegetable.

Detailed Description

The invention is illustrated below by means of specific examples, without being restricted thereto.