阅读说明：本技术 蔬菜保鲜方法 (Fresh-keeping of vegetables method ) 是由 周顶华 于 2019-10-17 设计创作，主要内容包括：本发明涉及果蔬保鲜技术领域,针对蔬菜的保鲜时间不长的问题,提供了一种蔬菜保鲜方法,该技术方案如下：包括以下步骤：S1、蔬菜预处理；S2、制备保鲜剂；S3、喷涂保鲜剂；S4、冷藏；其中,保鲜剂包括以下质量份数的组分：水80-85份；海藻酸钠10-15份；谷维素1-2份；柠檬酸0.3-0.5份。通过采用海藻酸钠、谷维素以及柠檬酸的互相协同配合,有利于促进蔬菜中的细胞对水分的吸收,还有利于抑制细胞的呼吸,有利于蔬菜更好地保持水分以及养分,使得蔬菜更加不容易出现萎蔫的现象,有利于蔬菜更好地保鲜。(The present invention relates to postharvest technology of fruits and vegetables fields to provide a kind of fresh-keeping of vegetables method for the problem that the fresh keeping time of vegetables is not grown, and the technical solution is as follows: the following steps are included: S1, vegetables pretreatment；S2, antistaling agent is prepared；S3, spraying antistaling agent；S4, refrigeration；Wherein, antistaling agent includes the component of following mass fraction: 80-85 parts of water；10-15 parts of sodium alginate；1-2 parts of oryzanol；0.3-0.5 parts of citric acid.By using the mutual coordinated of sodium alginate, oryzanol and citric acid, it may advantageously facilitate absorption of the cell in vegetables to moisture, also help the breathing for inhibiting cell, be conducive to vegetables and preferably keep moisture and nutrient, so that vegetables are more not easy the phenomenon that wilting, it is preferably fresh-keeping to be conducive to vegetables.)

1. a kind of fresh-keeping of vegetables method, it is characterized in that: the following steps are included:

S1, vegetables pretreatment: salt, vinegar and clear water are mixed with the ratio of 1-2g:1-2g:2-2.5L, form treatment fluid, then will Vegetables are immersed in 3-5min in treatment fluid；

S2, it prepares antistaling agent: each component of antistaling agent is uniformly mixed to form antistaling agent；

S3, spraying antistaling agent: vegetables are pulled out from treatment fluid, then are rinsed again with clear water, and drain, are finally sprayed into vegetables It applies S2 and prepares resulting antistaling agent；

S4, refrigeration: the vegetables for coating antistaling agent are put into freshness protection package, and tighten sack, places into refrigerator and refrigerates；

Wherein, the antistaling agent includes the component of following mass fraction:

80-85 parts of water；

10-15 parts of sodium alginate；

1-2 parts of oryzanol；

0.3-0.5 parts of citric acid.

2. fresh-keeping of vegetables method according to claim 1, it is characterized in that: in the step S1, for impregnating the place of vegetables The mass ratio for managing liquid and vegetables is 2:1.

3. fresh-keeping of vegetables method according to claim 1, it is characterized in that: in the step S3, for spraying the guarantor of vegetables The mass ratio of fresh dose and vegetables is 0.5:1.

4. fresh-keeping of vegetables method according to claim 1, it is characterized in that: being provided on freshness protection package ventilative in the step S4 Hole.

5. fresh-keeping of vegetables method according to claim 4, it is characterized in that: the density of air hole is 20- in the step S4 25/m², the aperture of air hole is 1-2mm.

6. fresh-keeping of vegetables method according to claim 1, it is characterized in that: in the step S4, the temperature control of refrigerator is 1-3 DEG C, the relative humidity control of refrigerator is 80%-85%.

7. -6 any fresh-keeping of vegetables method according to claim 1, it is characterized in that: the antistaling agent further includes following quality The component of number:

0.5-1 parts of chitosan；

0.05-0.1 parts of propylene glycol alginate.

8. -6 any fresh-keeping of vegetables method according to claim 1, it is characterized in that: the antistaling agent further includes following quality The component of number:

0.1-0.2 parts of red wine.

9. fresh-keeping of vegetables method according to claim 8, it is characterized in that: the antistaling agent further includes following mass fraction Component:

1-1.2 parts of pungent capric acid glycerolipid.

10. -6 any fresh-keeping of vegetables method according to claim 1, it is characterized in that: the antistaling agent further includes following matter Measure the component of number:

0.1-0.3 parts of 1- methyl cyclopropene.

Technical field

The present invention relates to postharvest technology of fruits and vegetables fields, more specifically, it relates to a kind of fresh-keeping of vegetables method.

Background technique

Due to vegetables it is long in the ground when, can constantly from the moisture and nutriment in root absorption ground, so very fresh, But after vegetables pick, the cell inside vegetables will not die, and therefore, cell can also constantly consume vegetables itself and store up The moisture and nutriment of storage, but the vegetables picked are difficult to obtain moisture and nutriment again, can not also carry out photosynthesis again, at that time Between it is long, moisture and nutriment in vegetables are consumed more, and vegetables are with regard to listless.

Existing preservation method is usually to spray water into vegetables, or vegetables are impregnated in water, and still, excess moisture is easy Vegetable spoilage is caused, so that the fresh keeping time of vegetables is still shorter, therefore, still there is improved space.

Summary of the invention

In view of the deficiencies of the prior art, the present invention intends to provide a kind of fresh-keeping of vegetables method, has and extend The advantages of fresh keeping time of vegetables.

To achieve the above object, the present invention provides the following technical scheme that

A kind of fresh-keeping of vegetables method, comprising the following steps:

S1, vegetables pretreatment: salt, vinegar and clear water being mixed with the ratio of 1-2g:1-2g:2-2.5L, form treatment fluid, Vegetables are immersed in 3-5min in treatment fluid again；

S2, it prepares antistaling agent: each component of antistaling agent is uniformly mixed to form antistaling agent；

S3, spraying antistaling agent: vegetables being pulled out from treatment fluid, then are rinsed again with clear water, and drain, last toward vegetables Middle spraying S2 prepares resulting antistaling agent；

S4, the vegetables for coating antistaling agent are put into freshness protection package, and tighten sack, placed into refrigerator and refrigerate；

Wherein, the antistaling agent includes the component of following mass fraction:

80-85 parts of water；

10-15 parts of sodium alginate；

1-2 parts of oryzanol；

0.3-0.5 parts of citric acid.

By adopting the above technical scheme, vegetables are impregnated by the treatment fluid for first salt, vinegar and water being used to be mixed to form, salt water Concentration is greater than the concentration of the water in vegetables, preferably penetrates into vegetables to be conducive to salt water, so that the water of vegetables missing Get to supplement, meanwhile, the inoxidizability that vinegar also helps enhancing vegetables is conducive to so that vegetables are more not easy to be oxidized Extend the vegetables pot-life；In addition, being conducive to by using the mutual coordinated of sodium alginate, oryzanol and citric acid Promote absorption of the cell in vegetables to moisture, meanwhile, the breathing for inhibiting cell is also helped, so that the consumption of cell declines, Moisture and nutrient are preferably kept to be conducive to vegetables, so that vegetables are more not easy the phenomenon that wilting, is conducive to Vegetables are preferably fresh-keeping, so that the holding time of vegetables extends.

The present invention is further arranged to: in the step S1, treatment fluid and the mass ratioes of vegetables for impregnating vegetables are 2:1.

It by adopting the above technical scheme, is 2:1 by controlling the mass ratio for the treatment of fluid and vegetables for impregnating vegetables, favorably Be conducive to the antioxygenic property for preferably enhancing vegetables while vegetables preferably absorb moisture, meanwhile, so that treatment fluid Dosage is not easy excess, it is not easy to cause the waste for the treatment of fluid.

The present invention is further arranged to: in the step S3, antistaling agent and the mass ratioes of vegetables for spraying vegetables are 0.5:1。

By adopting the above technical scheme, it is 0.5:1 by the mass ratio for controlling antistaling agent and vegetables for spraying vegetables, has The moisture in antistaling agent is preferably absorbed conducive to vegetables, so that being conducive to vegetables preferably keeps moisture, meanwhile, also make vegetables On the case where being not easy the excess moisture advantageously reduced on vegetables containing excessive moisture and leading to vegetable spoilage, Jin Eryou Conducive to the pot-life for preferably extending vegetables.

The present invention is further arranged to: in the step S4, air hole is provided on freshness protection package.

By adopting the above technical scheme, by being provided with air hole on freshness protection package, be conducive to the cellular respiration of vegetables Freshness protection package is preferably discharged in the carbon dioxide generated in journey, meanwhile, it also helps steam and freshness protection package is preferably discharged, so that More it is not easy there are ponding in freshness protection package, so that vegetables are more not easy the situation for occurring rotten because of excess moisture, It is conducive to extend the pot-life of vegetables.

The present invention is further arranged to: in the step S4, the density of air hole is 20-25/m², the aperture of air hole For 1-2mm.

By adopting the above technical scheme, by controlling density and the aperture of air hole, be conducive to inside and outside freshness protection package preferably Exchanging gas makes vegetables more be not easy to occur because of water while to be conducive to preferably keep the cell activity in vegetables Divide excessive and rotten phenomenon, is conducive to extend the pot-life of vegetables.

The present invention is further arranged to: in the step S4, the temperature control of refrigerator is 1-3 DEG C, the relative humidity of refrigerator Control is 80%-85%.

By adopting the above technical scheme, by controlling the temperature and relative humidity of refrigerator, be conducive to preferably keep vegetables In cell activity so that vegetables are more not easy to be damaged by frost, meanwhile, be conducive to preferably keep the moisture in vegetables so that Moisture in vegetables does not allow the pot-life easy to lose, and then being conducive to extend vegetables more.

The present invention is further arranged to: the antistaling agent further includes the component of following mass fraction:

0.5-1 parts of chitosan；

0.05-0.1 parts of propylene glycol alginate.

By adopting the above technical scheme, it by the way that being used in compounding for chitosan and propylene glycol alginate is added, may advantageously facilitate Cell in vegetables preferably absorbs moisture, so that being conducive to vegetables preferably keeps moisture, is conducive to extend the preservation of vegetables Time limit；Meanwhile the anti-microbial property of enhancing vegetables is also helped, so that vegetables are not allowed more perishable, and then it is conducive to extend vegetable The pot-life of dish.

The present invention is further arranged to: the antistaling agent further includes the component of following mass fraction:

0.1-0.2 parts of red wine.

By adopting the above technical scheme, by the way that red wine is added, be conducive to the antioxygenic property for enhancing vegetables, so that vegetables More it is not easy to be oxidized, to be conducive to extend the pot-life of vegetables；Meanwhile also helping the antibiotic property of enhancing vegetables Can, so that vegetables are not allowed more perishable, it is conducive to extend the pot-life of vegetables.

The present invention is further arranged to: the antistaling agent further includes the component of following mass fraction:

1-1.2 parts of pungent capric acid glycerolipid.

By adopting the above technical scheme, by the way that pungent capric acid glycerolipid and the mutual coordinated of red wine is added, be conducive to more Inhibit the moisture loss in vegetables well, so that the moisture dissipation speed in vegetables is slower, is preferably protected to be conducive to vegetables Water holding point, so that the pot-life of vegetables is longer.

The present invention is further arranged to: the antistaling agent further includes the component of following mass fraction:

0.1-0.3 parts of 1- methyl cyclopropene.

By adopting the above technical scheme, by addition 1- methyl cyclopropene, be conducive to the antioxygenic property for enhancing vegetables, so that Vegetables are more not easy to be oxidized, so that vegetables leaf is more not easy to turn yellow, are conducive to extend the pot-life of vegetables.

In conclusion the invention has the following advantages:

1. impregnating vegetables by the treatment fluid for first salt, vinegar and water being used to be mixed to form, is conducive to salt water and preferably permeates Into in vegetables, so that the moisture of vegetables missing is supplemented, meanwhile, vinegar also helps the inoxidizability of enhancing vegetables, so that Vegetables are more not easy to be oxidized, and are conducive to extend the pot-life of vegetables；

2. may advantageously facilitate in vegetables by using the mutual coordinated of sodium alginate, oryzanol and citric acid Absorption of the cell to moisture also helps the breathing for inhibiting cell, is conducive to vegetables and preferably keeps moisture and nutrient, so that Vegetables are more not easy the phenomenon that wilting, and it is preferably fresh-keeping to be conducive to vegetables；

3. be used in compounding by the way that chitosan is added with propylene glycol alginate, cell in vegetables may advantageously facilitate preferably Moisture is absorbed, the pot-life of vegetables is conducive to extend；

4. being used in compounding by the way that chitosan is added with propylene glycol alginate, the anti-microbial property of enhancing vegetables is also helped, So that vegetables are not allowed more perishable, it is conducive to extend the pot-life of vegetables.

Detailed description of the invention

Fig. 1 is the process flow chart of fresh-keeping of vegetables method in the present invention.

Specific embodiment

With reference to the accompanying drawings and embodiments, invention is further described in detail.

In following embodiment, sodium alginate uses the sodium alginate of Zhejiang Zhong Tuan Bioisystech Co., Ltd.

In following embodiment, oryzanol uses the article No. of the gloomy International Trading Company Ltd of Dalian Fick for the paddy of FS-D0527 Dimension element.

In following embodiment, citric acid uses the edible citric acid of Nantong Tian Hao Chemical Co., Ltd..

In following embodiment, chitosan uses the chitosan of Henan Xing Yuan chemical products Co., Ltd.

In following embodiment, propylene glycol alginate uses the propylene glycol alginate of Shandong Feng Tai Biotechnology Co., Ltd.

In following embodiment, red wine uses the red wine of Dongguan City sage health quotient trade Co., Ltd.

In following embodiment, pungent capric acid glycerolipid uses the article No. of Shanghai Jin Sui Biotechnology Co., Ltd for J36501- The pungent capric acid glycerolipid of 25g.

In following embodiment, 1- methyl cyclopropene uses Wuhan to tie up the article No. of this Germania bioengineering Co., Ltd as HBW- 20927 1- methyl cyclopropene.