鲜人参储藏工艺研究

The research on the technology of the storage of fresh ginseng

目的探索人参冷藏储存的工艺,在全国范围随时都能有鲜人参供应,让消费者真正意义的吃到新鲜的人参。方法本研究筛选了保温层、密闭层、降温变化速度、储藏冷冻时间等因子对鲜人参储存质量的影响,利用正交试验,确定储藏最佳工艺。结果鲜人参储存最佳工艺为:保温层厚度0.75cm;密闭层为3层;降温变化速度为0.2℃/h、储藏冷冻时间为40天,升温变化速度为0.2℃/h、升至4℃,进行低温储藏。结论采用此工艺储藏的鲜人参,浆气饱满、色黄白、栽培成活率95%。

Objective Exploring the technology of refrigerated storage of ginseng. It can be supplied all over the country at any time, so that customers can eat fresh ginseng. Method The research screen the insulating covling insulation, airtight layer change factors such as speed, storage of frozen time on the quality of fresh ginseng. It exploit ortlogonal experiment and determine the best storage technology. Conclusion The best storage of fresh ginseng ,insulation thickness is 0.75cm; sealing layer is 3; the speed of cooling change is 0.2 °/h , the time of stored frozen is for 40 days,the speed of warming changes is 0.2 o c/h, up to 4°, use the low temperature to storage.Plasma gas is full;The color of the insulating layer is yellowish-white. The survival rate of planning is 95%.