CN103932355A - Method for preserving dendrobium officinale - Google Patents
Method for preserving dendrobium officinale Download PDFInfo
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- CN103932355A CN103932355A CN201410163470.XA CN201410163470A CN103932355A CN 103932355 A CN103932355 A CN 103932355A CN 201410163470 A CN201410163470 A CN 201410163470A CN 103932355 A CN103932355 A CN 103932355A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N3/00—Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
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Abstract
The invention discloses a method for preserving dendrobium officinale. The method comprises the following steps: removing leaves of picked dendrobium officinale, and washing; precooling, disinfecting and sterilizing the washed dendrobium officinale; draining the disinfected and sterilized dendrobium officinale in an aseptic condition, performing aseptic packaging, and refrigerating. According to the method for preserving dendrobium officinale, the preservation period of the dendrobium officinale can be prolonged to over 6 months, the original ingredients, color and crispness can be effectively maintained, the weight loss ratio is low, and the commercial value of the dendrobium officinale can be guaranteed. Furthermore, the method cannot generate harmful substance residues, and is environment-friendly.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, be specifically related to a kind of dendrobium candidum preservation method.
Background technology
Along with the development of dendrobium candidum plant husbandry, dendrobium candidum output is also improving year by year, and plantation enterprise is faced with the fresh-keeping problem of product and also increasingly highlights in fresh goods storage, sale and transportation.There is report, dendrobium candidum is along with the increase in plantation time, its functional component can increase gradually as alkaloid, polysaccharide equal size, but research find 2 years raw dendrobium candidums and 3 years raw dendrobium candidums on each functional component content without significant difference, consider planting cost and functional component content, plantation family and plantation enterprise generally can select to plant between 1 year to 2 years to gather.Dendrobium candidum is sprouted sprouting annual spring, fresh of the new dendrobium candidum that can gather winter then, and picking time can be from continuing to November about May in the coming year then.If spent the May, after blooming, gather not yet, there is the active ingredient of medical value by continuous decrease, stem approaches withered, and medical value is extremely low.So the supply that annual dendrobium candidum is fresh only had about 6～7 months, this affects the marketing fresh of dendrobium candidum, particularly in the flourishing city of southern coastal economy, entering July is the consumption busy season of iron-sheet dendrobe fresh product, if so can, at the enough iron-sheet dendrobe fresh products of non-collecting season supply, will play very important effect to dominating the market, improve Business Economic Benefit undoubtedly.
Dendrobium candidum remains a live body after adopting, according to storage practice difference, it there will be different phenomenons in storage.In current dendrobium candidum storage, there is following problem:
1. the growth and breeding of mould
Because dendrobium candidum is nutritious, add that plantation area mostly is the torrid zone, the subtropical zone of high temperature and humidity, it organizes breakage (two) that mold propagates very easily occurs, and forms mildew.Fungal hyphae can also be spread to centre by two gradually in further growth breeding, finally makes fresh goods dendrobium candidum lose commodity value, or even edibility.
2. sprout
Dendrobium candidum acquires a certain degree and there will be the phenomenon of sprouting, test to show in aerobic environment and humidity, at 25 DEG C of 5 DEG C and room temperatures, places and all occurs the phenomenon of sprouting.
3. weightlessness
Under same reserve temperature (5 DEG C) and humidity (70%), after 90 days, weight-loss ratio is in 10% left and right in storage for the dendrobium candidum after packaging, and the dendrobium candidum weight-loss ratio of process packaging does not reach 54%.In the time of low temperature and indoor storage, all show higher weight-loss ratio.In addition the impact of the dendrobium candidum weight-loss ratio of air-cooled freezer on unpackaged processing is more remarkable.
4. alcohol smell and tart flavour
Utilize the seal-packed iron-sheet dendrobe fresh product of vacuum packaging bag, at room temperature, after the storage of certain hour, can produce faint tart flavour and alcohol fermentation taste, and along with storage time extends, tart flavour increases the weight of; This may be relevant with post-harvest physiology metabolism and the anaerobic respiration of dendrobium candidum.
5. condensed water
Due to the hot respiration of dendrobium candidum, in pack environment, easily condense the globule, experiment discovery, the dendrobium candidum contacted with the globule more easily grows mould and rots.
6. other problem
Dendrobium candidum, after storage a period of time, loses the mouthfeel of original brittleness and succulence, the substitute is fibrillatable mouthfeel very serious, and the reason of generation may have direct relation with the normal physiological metabolism of dendrobium candidum and microbial growth breeding.
In addition,, in oxygen-free environment, except meeting produces alcohol smell and tart flavour, dendrobium candidum also there will be metachromatism.
For the problem existing in above-mentioned dendrobium candidum storage, dendrobium candidum preservation method present Research is as follows:
Use for reference the ripe preservation method of the agricultural product such as fruits and vegetables, the storage practice such as be successfully applied to that the fresh-keeping method of the fresh medicine of Chinese medicine comprises that air conditioned storage, irradiation are fresh-keeping, freezing at present, refrigeration, sealing refrigeration, deoxygenation and vacuum freshness retaining, application antistaling agent are fresh-keeping.But herbal species is many, the source difference of each kind, composition difference, physicochemical property difference, its preservation method also differs widely.
Dendrobium candidum is as a kind of Chinese medicine, and correlative study is reported substantially taking domestic literature as main.Domesticly mainly contain following several for the conventional preservation method of stem of noble dendrobium class Chinese herbal medicine:
1. traditional preserving process
Traditional preserving process of the fresh medicine of Chinese medicine mainly comprises fresh method and Sha Zangfa.Fresh method is to use plants, forces default ventilating duct ventilation clear water humidification, reduces the physiologically active of plant body, can make the preservation term of dendrobium candidum extend to about 1 month.Sha Zangfa plants in sand drift by plants, ready access upon use, and effect is better, and preservation term can be more than one month.Two kinds of method for preserving are all the main method for preserving of eating Chinese medicine raw, are all to adopt plants preservation, and in conjunction with certain humidity and temperature preservation, and the physiologically active by reducing plant is to extend the shelf life.Major defect is to be both only applicable to a small amount of preservation, and storage life is short, easily rots, and needs larger preservation space, is not suitable for the intensive production of modernization.
2. refrigeration
Refrigeration is the method being most widely used at present, and reserve temperature is 0～5 DEG C of left and right.There are some researches show: by fresh harvesting time afterwash, arrange by specification, with polythene film bag, by the Packing Unit envelope of every bag of 0.5-2kg, make the raw material of fresh and alive property, put into reach in freezer (0 DEG C of left and right) and preserve, storage life can be controlled at 2-3 month.Main advantage is that fresh keeping time is longer, storage life steady quality, and sanitation and hygiene, time saving and energy saving etc., be specially adapted to big or middle or basic hospital application.
3. quick-freeze low-temperature is fresh-keeping
Packed freezing is development a kind of preservation method out on cold storing and fresh-keeping method basis, and the main distinction is refrigerated storage temperature.There is research to adopt quick-freezing fresh-keeping in conjunction with Polythene Bag packing technique, the stem of noble dendrobium has been carried out respectively to the test of preservation method and the chemical constituents determination of fresh-keeping front and back and pharmacodynamics comparison.Result shows use polyethylene packaging bag direct sealing ,-30 DEG C of quick-frozens, and-18 DEG C of preservations, can keep, on the basis of basis and drug effect, making the fresh-keeping and storing phase reach 6 months to 1 year.Hao Jin great made further progress to the quick-freeze fresh-keeping method of ginger, glutinous rehmannia and the stem of noble dendrobium in calendar year 2001, can keep the existing form of fresh medicine, effective component and drug activity, but the product quality after thawing is changed and do not made reports.
From current present Research analysis, the most effective preservation mode is quick refrigeration storage, but there is the shortcoming of following two aspects in this method: (1) quality after thawing sharply declines, after particularly the stem of noble dendrobium class fresh goods such as dendrobium candidum is thawed, epidermis color and luster is dimmed, brittleness reduce, freezing injury is serious, and very easily go mouldy at normal temperatures, corruption etc. phenomenon; (2) dendrobium candidum of quick refrigeration storage all proposes higher requirement to its sale and transport.
Cold storing and fresh-keeping is the fruit vegetables storing method being most widely used at present, refrigerate the demand of equipment far below cold storage, energy consumption is also relatively low, and than being easier to realize cold chain, and under current preservation technique, dendrobium candidum freshness date under non-solidification point is no more than 3 months, and this has limited the development of dendrobium candidum industry greatly.
Summary of the invention
The object of the embodiment of the present invention is to overcome the above-mentioned deficiency of prior art, and a kind of dendrobium candidum preservation method is provided, short to solve existing dendrobium candidum storage time, the easy technical problem such as mould perishable or color and luster variation in storage.
In order to realize foregoing invention object, technical scheme of the present invention is as follows:
A kind of dendrobium candidum preservation method, comprises the steps:
By dendrobium candidum defoliation and cleaning treatment after plucking;
Cleaned dendrobium candidum is carried out to precooling and sterilization processing; Wherein, described precooling and sterilization processing are cleaned dendrobium candidum to be placed in to 75% edible ethanol of 1-3 DEG C soak sterilization treatment;
After being drained in gnotobasis, dendrobium candidum after treatment described sterilization carries out refrigerating processing after aseptic packaging processing.
Compared with prior art, dendrobium candidum preservation method of the present invention has following technique effect:
(1) dendrobium candidum freshness date can be extended to more than 6 months, and moisture loss is few, weight-loss ratio is low;
(2) dendrobium candidum can keep original composition, color and luster, brittleness;
(3) pre-treatment of dendrobium candidum and storage are residual without any harmful substance, more meet the development trend of healthy food;
(4) because pretreatment process has no significant effect dendrobium candidum composition and unharmful substance is residual, this processing method can irregularly repeatedly be carried out in storage, to extend storage period.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Example of the present invention provides a kind of dendrobium candidum preservation method, comprises the steps:
S01: by dendrobium candidum defoliation and cleaning treatment after plucking;
S02: cleaned dendrobium candidum is carried out to precooling and sterilization processing; Wherein, described precooling and sterilization processing are cleaned dendrobium candidum to be placed in to 75% edible ethanol of 1-3 DEG C soak sterilization treatment;
S03: carry out refrigerating processing after aseptic packaging processing after dendrobium candidum after treatment described sterilization is drained in gnotobasis.
Particularly, cleaning treatment main purpose in above-mentioned steps S01 is the foreign material such as the silt in order to remove the adhesion of dendrobium candidum appearance, this cleaning treatment does not have special requirement, as long as can make dendrobium candidum carry out after this cleaning treatment, can reach edible health rank.
In above-mentioned steps S02, in step S01, to carry out the method for precooling and sterilization processing be cleaned dendrobium candidum to be placed in to 75% edible ethanol of 1-3 DEG C soak sterilization treatment to cleaned dendrobium candidum.Adopt precooling and the sterilization processing of the method that precooling and sterilisation step are combined, effectively reduce operating procedure, shorten the processing time of sample, and immersion type precooling can be avoided the loss of surface moisture.
This is as preferred embodiment, and the time that dendrobium candidum soaks sterilizing in 75% edible ethanol of 1-3 DEG C is 3-10 minute.The time of certainly soaking sterilizing also can be greater than 10 minutes, but research is found, soak after sterilization treatment 10min, though total plate count significantly decreases, meanwhile, along with dendrobium candidum can increase its epidermis pigment stripping in alcohol-pickled time lengthening, this can produce certain adverse effect to the exterior quality of product, therefore,, in further preferred embodiment, the time that above-mentioned dendrobium candidum soaks sterilizing in 75% edible ethanol of 1-3 DEG C is 3 minutes.When this preferably soaks sterilization time and can effectively reach sterilization effect, avoid to greatest extent the stripping of dendrobium candidum epidermis pigment.
In above-mentioned steps S03, dendrobium candidum after treatment described sterilization is drained and its objective is that guarantee is contaminated by bacterial again through sterilization dendrobium candidum after treatment in gnotobasis, thereby prevent that dendrobium candidum from going mouldy in refrigeration processing.In order to ensure that gnotobasis adopts the gnotobasis of ultraviolet sterilization.The conditions such as the ultraviolet irradiation intensity of this concrete ultraviolet sterilization can provide setting according to existing ultraviolet irradiation sterilization conditions, if ensure dendrobium candidum after sterilization soaks drain in process aseptic.
This time draining is held minimum guarantee dendrobium candidum surface without the globule.
In one embodiment, in this step S03, aseptic packaging processing employing is to adopt the packaging bag of PVC or LDPE material to carry out aseptic packaging processing the dendrobium candidum after draining.More preferably carry out aseptic packaging processing with the packaging bag of PVC material.
Refrigeration in this step S03 is processed is the dendrobium candidum after packaging to be placed in to conventional refrigerating chamber carry out cold storing and fresh-keeping.In a preferred embodiment, the Temperature Setting of this refrigeration processing is 0-5 DEG C.In specific embodiment, the Temperature Setting of this refrigeration processing is 3 DEG C.In a preferred embodiment, the temperature fluctuation amplitude in refrigeration processing procedure is lower than 1 DEG C.This preferred reserve temperature can not only ensure that dendrobium candidum has higher sensory evaluation scores, and weight-loss ratio is also controlled at reduced levels, can effectively suppress again growth of microorganism simultaneously.
The breeding that the factor of the later stage major effect product quality of the refrigeration processing procedure in this step S03 is mould, in order further to prolong storage period, the step of carrying out aseptic packaging processing and described refrigeration processing after draining in refrigeration also comprises that the dendrobium candidum in refrigeration is carried out to described sterilization, described gnotobasis again in processing procedure.Concrete can until the mould quantity of the dendrobium candidum during refrigeration is processed detect carry out after draining in again carrying out as the gnotobasis in sterilization processing, step S03 in step S02 to dendrobium candidum while reaching 104 rank aseptic packaging processing and as described in the step of refrigeration processing.
From the above, above-mentioned dendrobium candidum preservation method combines by precooling and sterilisation step, effectively reduces operating procedure, shorten the processing time of sample, and immersion type precooling can be avoided the loss of surface moisture.Refrigerated and processed and dendrobium candidum freshness date can be extended to more than 6 months by aseptic packaging, and moisture loss is few, weight-loss ratio is low; And make dendrobium candidum can keep original composition, color and luster, brittleness; Pre-treatment and the storage of dendrobium candidum are residual without any harmful substance simultaneously, more meet the development trend of healthy food, just because of pretreatment process, dendrobium candidum composition is had no significant effect and unharmful substance residual, this processing method can irregularly repeatedly be carried out in storage, to extend storage period.
Further illustrate dendrobium candidum preservation method by multiple embodiment below.
Embodiment 1
A kind of dendrobium candidum preservation method, it comprises the steps:
S11: pluck in planting base, bio tech ltd, immortality source, Guangdong, select the raw dendrobium candidum of 1-2, and stand-by after the dendrobium candidum removal vanes after plucking is cleaned, drained the water;
S12: cleaned dendrobium candidum is placed in to 75% edible ethanol of 3 DEG C and soaks respectively and carry out sterilization treatment for 3,5,10 minutes;
S13: adopt the air-dry rear freshness protection package with PVC one side thickness 0.03mm under uviol lamp to pack dendrobium candidum after treatment described sterilization, the about 20-30g of every bag refrigerates respectively at 0 ± 0.5 DEG C, 1 ± 0.5 DEG C, 3 ± 0.5 DEG C, 5 ± 0.5 DEG C after precooling 1-2h after packaging in 3 DEG C of left and right freezers.
Embodiment 2
A kind of dendrobium candidum preservation method, it comprises the steps:
S21: pluck in planting base, bio tech ltd, immortality source, Guangdong, select the raw dendrobium candidum of 1-2, and stand-by after the dendrobium candidum removal vanes after plucking is cleaned, drained the water;
S22: cleaned dendrobium candidum is placed in to 75% edible ethanol of 3 DEG C and soaks and carry out sterilization treatment for 3 minutes;
S23: adopt the air-dry rear freshness protection package with LDPE one side thickness 0.03mm under uviol lamp to pack dendrobium candidum after treatment described sterilization, the about 20-30g of every bag refrigerates in 5 ± 0.5 DEG C after precooling 1-2h after packaging in 3 DEG C of left and right freezers.
Embodiment 3
A kind of dendrobium candidum preservation method, it comprises the steps:
S31: pluck in planting base, bio tech ltd, immortality source, Guangdong, select the raw dendrobium candidum of 1-2, and stand-by after the dendrobium candidum removal vanes after plucking is cleaned, drained the water;
S32: cleaned dendrobium candidum is placed in to 75% edible ethanol of 2 DEG C and soaks and carry out sterilization treatment for 5 minutes;
S33: adopt the air-dry rear freshness protection package with PVC one side thickness 0.03mm under uviol lamp to pack dendrobium candidum after treatment described sterilization, the about 20-30g of every bag refrigerates in 3 ± 0.5 DEG C after precooling 1-2h after packaging in 3 DEG C of left and right freezers.
Embodiment 4
A kind of dendrobium candidum preservation method, it comprises the steps:
S41: pluck in planting base, bio tech ltd, immortality source, Guangdong, select the raw dendrobium candidum of 1-2, and stand-by after the dendrobium candidum removal vanes after plucking is cleaned, drained the water;
S42: cleaned dendrobium candidum is placed in to 75% edible ethanol of 1 DEG C and soaks and carry out sterilization treatment for 8 minutes;
S43: adopt the air-dry rear freshness protection package with PVC one side thickness 0.03mm under uviol lamp to pack dendrobium candidum after treatment described sterilization, the about 20-30g of every bag refrigerates in 5 ± 0.5 DEG C after precooling 1-2h after packaging in 3 DEG C of left and right freezers.
Embodiment 5
A kind of dendrobium candidum preservation method, its preparation method is as embodiment 1, and difference is, in packing dendrobium candidum cold storage procedure after treatment, when the mould quantity of dendrobium candidum to be detected reaches 104 grades, dendrobium candidum is carried out processing to step S03 as step S11 in embodiment 1 again.
Comparison example 1
A kind of dendrobium candidum preservation method, its preparation method is as embodiment 1, and difference is to change soak 3 minutes sterilization treatment in 75% edible ethanol of 3 DEG C in embodiment 1 as ultraviolet irradiation processing into.
Comparison example 2
A kind of dendrobium candidum preservation method, its preparation method is as embodiment 1, and difference is to change soak 3 minutes sterilization treatment in 75% edible ethanol of 3 DEG C in embodiment 1 as the processing of 0.1Mpa high steam into.
Comparison example 3
A kind of dendrobium candidum preservation method, its preparation method is as embodiment 1, and difference is to change the freshness protection package packaging of the PVC one side thickness 0.03mm in embodiment 1 into PA/PE composite evacuated packaging bag, and one side thickness is 0.10mm.
Comparison example 4
A kind of dendrobium candidum preservation method, its preparation method is as embodiment 1, and difference is to change the freshness protection package packaging of the PVC one side thickness 0.03mm in embodiment 1 into PA/PE composite evacuated packaging bag, and one side thickness is 0.10mm.
Correlated performance test
1. sterilization treatment measure of merit:
By the step S12 in above-described embodiment 1 be respectively 0,1,3,5,10min minute carries out measuring microbial survival situation after sterilization treatment;
According to the method for above-mentioned comparison example 1, by fresh dendrobium candidum through clean, drain the water after, be laid in superclean bench, adopt ultraviolet irradiation to process dendrobium candidum, irradiation time is respectively 0,5,10,15,20min, evenly stir once during this time working sample microbial survival situation after processing.
Adopt the mode of injection to carry out high-temperature short-time sterilization processing to dendrobium candidum surface above-mentioned comparison example 2, processing time is respectively 0,3,5,10,15s, after finishing dealing with, be transferred to immediately superclean bench, and measure the microbial survival situation of processing rear sample.
To after dendrobium candidum sterilization processing, after packing, observe lower the continuing of different reserve temperatures (5 DEG C, 25 DEG C) according to the method described above, within every 7 days, observe once, and record the situation of going mouldy, for the processed group of not going mouldy, open after bag cleans and taste.Organoleptic quality to dendrobium candidum, microorganism and moisture carry out respectively test analysis respectively, wherein microbioassay method is measured (GB-4789.2-2010) with reference to Molds and yeasts counting (GB4789.15-2010), total plate count, and determination of moisture is with reference to GB5009.3-2010.Result is as follows after measured:
In 1.1 embodiment 1, medicinal alcohol sterilizing test result is as described in Table 1, and the ultraviolet irradiation sterilizing test result of comparison example 1 is as described in Table 2, and the high pressure steam sterilization test result of comparison example 2 is as described in Table 3:
The impact (CFU/g) of table 1 alcohol processing time on dendrobium candidum sterilization effect
As can be seen from Table 2, when alcohol processing 3,5,10min, dendrobium candidum surface mould and saccharomycetic bacterium colony are all less than 10cfu/g, in the time that alcohol is processed 3min and 5min, dendrobium candidum surface bacteria total plate count difference is not obvious, but processing after 10min, total plate count significantly decreases, but meanwhile, because dendrobium candidum soaks and causes the stripping of epidermis pigment for a long time in alcohol, this can produce certain impact to the exterior quality of product, consider, it is the optimization process time that the alcohol processing time is selected in 3min.
The sterilization effect (CFU/g) of table 2 time of ultraviolet irradiation to dendrobium candidum
As shown in Table 2, although along with the micro organism quantity of the prolongation dendrobium candidum epidermis of time of ultraviolet irradiation is reducing gradually, still there are a small amount of mould, saccharomycete irradiating after 20min, the existence of more bacterium, this is very unfavorable to follow-up Long-term Storage.
The impact (CFU/g) of table 3 high steam on dendrobium candidum sterilization effect
Contrast table 1-table 3 microorganism detection result can be found out, in three kinds of sterilization methods, the content of microorganisms on dendrobium candidum surface can be killed or reduce to alcohol processing and high steam effectively, and the sterilization effect of ultraviolet irradiation is the poorest, this may have compared with Important Relations with ultraviolet sterilization idiocratic and the irregular surface configuration of dendrobium candidum.
Organoleptic quality test result in 1.2 embodiment 1-4 after medicinal alcohol sterilizing is as shown in table 4,5, and the ultraviolet irradiation sterilizing organoleptic quality test result of comparison example 1 is as shown in table 6,7:
Table 4 alcohol is processed the impact of rear 25 DEG C of storages on its organoleptic quality
Note: " +++ " represents that outward appearance, mouthfeel are normal, affects the variation of organoleptic quality without other.
Table 5 alcohol is processed the impact of rear 5 DEG C of storages on its organoleptic quality
Table 6 high steam is processed the impact of rear 25 DEG C of storages on its organoleptic quality
* variable color 10% is illustrated in the quantity (bar) and the ratio that is stored in total quantity at this temperature of the dendrobium candidum of variable color.
Table 7 high steam is processed the impact of rear 5 DEG C of storages on its organoleptic quality
Consolidated statement 1-7 is known, three kinds of sterilization method mesohigh steam sterilizing sterilization effect the bests, but moment high temperature action can affect color and luster and the mouthfeel of dendrobium candidum in preservation and freshness process; Alcohol-pickled sterilizing can not only obtain good sterilization effect, organoleptic quality to dendrobium candidum in storage almost has no adverse effect, the fresh-keeping effect of comprehensive duration of storage, adopts 75% alcohol can obtain comparatively ideal sterilization effect to iron-sheet dendrobe fresh product immersion treatment 3min.
2. the impact test of the packaging processing mode after sterilization treatment on dendrobium candidum fresh-keeping effect:
Above-described embodiment 1,2 and comparison example 3 dendrobium candidums are carried out to immersion type processing through 75% the food stage alcohol of 3 DEG C to dendrobium candidum, and soak time is 3min, air-dry under uviol lamp, packaging, the about 20-30g of every bag.And mensuration is processed the clump count of rear sample mould immediately.For observing Different Package material and manner of packing to processing the impact of rear dendrobium candidum quality, sample continues to observe after packaging at 5 DEG C, within every 7 days, observe once, and the recording surface situation of going mouldy, and it is carried out to subjective appreciation.Wherein, going mouldy to measure adopts above-mentioned GB4789.15-2010 standard, and sensory evaluation is according to evaluating as the standard of following table 8.
Sensory evaluation scores standard in table 8 dendrobium candidum storage
After tested, Analyses Methods for Sensory Evaluation Results is as following table 9
Table 9 Different Package sample sensory evaluation scores result
As can be seen from the above results, at 5 DEG C, after preservation 91d, the vacuum-packed dendrobium candidum sensory evaluation scores of PA/PE is minimum, is only 58.0 points, and adopting the dendrobium candidum of PVC packaging material packaging to put up the best performance in every respect, the dendrobium candidum sensory evaluation scores of LDPE packaging is placed in the middle.First from accounting for a point the highest sensory analysis, in the time of storage 49d, there is obvious alcohol smell and tart flavour in the dendrobium candidum of PA/PE complex pocket packaging, and along with the prolongation of storage time, tart flavour is also increasing the weight of; Sample in LDPE packaging free from extraneous odour in storage produces, and only, in the time of storage 77d, chews rear brought fiber sense and strengthens; And the sample of PVC packaging in the time of storage 91d mouthfeel still without extremely.
Analyzing from color and luster, there is yellowing phenomenon in the composite evacuated packaging bag of PA/PE product in the time of storage 42d, and the sample in the time of the 77th day in packaging bag more than 90% all variable colors; When sample in LDPE packaging is preserved the 49th day, occur tiny stain on dendrobium candidum surface, there is a small amount of fungal hyphae in dendrobium candidum two in the time preserving the 63rd day; Sample in PVC packaging is color and luster maintenance the best in three kinds of packagings, and when storage 77d, a small amount of blackspot appears in surface.In three kinds of manner of packings, the vacuum-packed sample of PA/PE is due to little moisture loss, and plumpness is the highest; Sample in LDPE and PVC packaging bag all has a small amount of dehydration, and surface loses former glossy, and plumpness reduces.From pack environment analysis, in three kinds of packaging material, PA/PE vacuum packaging material thickness is large, gas permeability is little, and the moisture that the packaging bag after vacuumizing is easily oozed out sample is assembled, and making has water to gather in PA/PE vacuum packaging bag, this impact of quality on product greatly; In the time preserving the 49th day, there is a small amount of globule in LDPE packaging bag, in PVC pack environment, globule content is few compared with LDPE packaging, is applicable to the storage of dendrobium candidum.
Therefore, under 5 DEG C of reserve temperatures, in three kinds of manner of packings, to dendrobium candidum, fresh-keeping grade of fit sequence is: PVC sealing packaging, LDPE sealing packaging, PA/PE vacuum packaging, PVC sealing packaging is to dendrobium candidum in the process of storage 91d, and mouthfeel, color and luster, plumpness and pack environment all have higher sensory evaluation scores.
Different Package is as shown in table 10 on the impact of weight-loss ratio:
The weight-loss ratio of the each group of table 10 sample in storage
Note: adopt Duncan ' s multiple range test methods analyst, the different letter representation significant differences of same row (p<0.05, n=3)
As can be seen from Table 10, the 3rd group of sample weight-loss ratio is minimum, start to the 77th day from preserving the 14th day, weight-loss ratio maintains very little fluctuation range substantially, and the 1st group of sample weight-loss ratio is the highest, the 77th day time, reach 7.79%, shown significant difference with 2.97% of 4.52% and the 3rd group of sample of the sample of the 2nd group.
Cause that reason weightless in dendrobium candidum preservation process may comprise three parts, the one, the loss of moisture, the 2nd, the breeding of the microorganisms such as mould causes nutrient loss, and sample self respiratory metabolism is also to cause a weightless reason in addition.In three kinds of packaging material, oxygen permeating amount and the rate of perviousness of PA/PE are minimum, this just makes the sample weight-loss ratio of its packaging minimum, LDPE packaging material are compared with PVC, rate of perviousness is little, but its weight-loss ratio is far longer than the sample of PVC packaging, and along with the prolongation of preservation time, between both weight-loss ratios, difference is increasing.Analyze reason, this oxygen permeating amount different from two kinds of packaging material has very large relation, the transmitance of oxygen directly affects mold propagates speed and the respiratory metabolism intensity of dendrobium candidum, the excessive packaging material of oxygen-free environment or oxygen permeating amount all have harmful effect to the fresh-keeping effect of dendrobium candidum, select the fresh-keeping material of suitable oxygen permeating amount particularly important to the freshness date of prolongation dendrobium candidum.
The impact that Different Package changes mould is as shown in table 11:
Mold propagates situation (CFU/g) in table 11 storage
As can be seen from Table 11, sample its contained mould quantity after pre-treatment is all controlled at 10cfu/g, but the 1st group of sample is in the time of storage 63d, there is obvious bacterial plaque and mycelia in surface, the 2nd group of sample is to occur mycelia and bacterial plaque on dendrobium candidum surface in the time of storage 77d, particularly organizes the particularly outstanding of breakage performance at two of sample.And the 3rd group of sample is vacuum packaging due to what adopt, the in the situation that of anaerobic and low temperature, mold propagates is suppressed, so whole storage period its mould quantity be all controlled at a lower level, but because vacuum-packed sample sensory evaluation scores is minimum in three groups of samples, so this time test is better with PVC packaging effect.Because alcohol sterilizing can not be killed mycotic spore, cause residual mould or mycotic spore still can breed under certain condition.
Therefore, by table 9,11 known, PVC material packaging bag is keeping being all better than LDPE aspect the growth and breeding of the organoleptic quality of sample, control weight-loss ratio and mould, although the composite evacuated packaging bag of PA/PE is better to weight-loss ratio and fungus growth Reproductive manipulation under deoxidation air-proof condition, the reduction of the organoleptic quality simultaneously occurring has determined that this manner of packing is to dendrobium candidum improper.
3. the quality after embodiment 1 refrigeration changes
According to the method for above-described embodiment 1 by dendrobium candidum refrigeration after 3 months and 6 months with step S01 in iron-sheet dendrobe fresh product carry out attributional analysis, its result is as table 12:
Dendrobium candidum quality comparison before and after table 12 storage
* polyoses content: press dry product and calculate, with DEXTROSE ANHYDROUS (C
6h
12o
6) meter.
As shown in Table 12, carry out fresh-keepingly according to dendrobium candidum preservation method of the present invention, dendrobium candidum freshness date can be extended to more than 6 months, and moisture loss is few, weight-loss ratio is low; Meanwhile can also effectively keep original composition, color and luster, brittleness, ensure dendrobium candidum commodity value.In addition, the method does not have the residual of harmful substance, environmental protection.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (9)
1. a dendrobium candidum preservation method, comprises the steps:
By dendrobium candidum defoliation and cleaning treatment after plucking;
Cleaned dendrobium candidum is carried out to precooling and sterilization processing; Wherein, described precooling and sterilization processing are cleaned dendrobium candidum to be placed in to 75% edible ethanol of 1-3 DEG C soak sterilization treatment;
After being drained in gnotobasis, dendrobium candidum after treatment described sterilization carries out refrigerating processing after aseptic packaging processing.
2. dendrobium candidum preservation method as claimed in claim 1, is characterized in that: the time that described dendrobium candidum soaks sterilization treatment in 75% edible ethanol of 1-3 DEG C is 3-10min.
3. dendrobium candidum preservation method as claimed in claim 1 or 2, is characterized in that: described dendrobium candidum soaks the time 3min of sterilization treatment in 75% edible ethanol of 1-3 DEG C.
4. dendrobium candidum preservation method as claimed in claim 1 or 2, is characterized in that: described gnotobasis is the gnotobasis of ultraviolet sterilization.
5. dendrobium candidum preservation method as claimed in claim 1 or 2, is characterized in that: described aseptic packaging processing is to adopt the packaging bag of PVC or LDPE material to carry out aseptic packaging processing the described dendrobium candidum draining in gnotobasis.
6. dendrobium candidum preservation method as claimed in claim 1, is characterized in that: the temperature of described refrigeration processing is 0-5 DEG C.
7. the dendrobium candidum preservation method as described in claim 1,2 or 6, is characterized in that: the temperature of described refrigeration processing is 3 DEG C.
8. the dendrobium candidum preservation method as described in claim 1,2 or 6, is characterized in that: the temperature fluctuation amplitude in described refrigeration processing procedure is lower than 1 DEG C.
9. the dendrobium candidum preservation method as described in claim 1,2 or 6, is characterized in that: in described refrigeration processing procedure, also comprise the step of carrying out aseptic packaging processing and described refrigeration processing after the dendrobium candidum in refrigeration is carried out draining in described sterilization, described gnotobasis again.
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| CN104843352A (en) * | 2015-05-12 | 2015-08-19 | 柳州市耕青科技有限公司 | Preservation method for dendrobium officinale in transportation |
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| CN104798770A (en) * | 2015-04-07 | 2015-07-29 | 云南久丽康源石斛开发有限公司 | Preservation method for dendrobium officinale |
| CN104843352A (en) * | 2015-05-12 | 2015-08-19 | 柳州市耕青科技有限公司 | Preservation method for dendrobium officinale in transportation |
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| CN105341617A (en) * | 2015-10-08 | 2016-02-24 | 青海泰柏特生物科技有限公司 | Circulation steam sterilization method for Chinese wolfberry fruit powder |
| WO2017080497A1 (en) * | 2015-11-12 | 2017-05-18 | 上海张江中药制药工程技术研究中心 | Method for retaining freshness of medicinal materials |
| CN106421426A (en) * | 2016-11-22 | 2017-02-22 | 张家港昊盛实业投资有限公司 | Dendrobium officinale powder and making method thereof |
| CN106819763A (en) * | 2017-02-22 | 2017-06-13 | 苏州净瑞环保科技有限公司 | The preservation method of fly maggot |
| CN110463751A (en) * | 2018-12-16 | 2019-11-19 | 浙江省农业科学院 | A kind of preservation method and fresh-keeping system improving dendrobium candidum storage quality |
| CN113180102A (en) * | 2021-05-12 | 2021-07-30 | 云南云蓝蓝莓科技开发有限公司 | Blueberry storage and preservation method |
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