CN105594843A - Fresh-keeping method of fresh Chinese wolfberry fruit - Google Patents
Fresh-keeping method of fresh Chinese wolfberry fruit Download PDFInfo
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- CN105594843A CN105594843A CN201510960059.XA CN201510960059A CN105594843A CN 105594843 A CN105594843 A CN 105594843A CN 201510960059 A CN201510960059 A CN 201510960059A CN 105594843 A CN105594843 A CN 105594843A
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- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 28
- 235000015468 Lycium chinense Nutrition 0.000 title abstract description 7
- 244000241872 Lycium chinense Species 0.000 title abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 235000021022 fresh fruits Nutrition 0.000 claims description 35
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 32
- 244000182216 Mimusops elengi Species 0.000 claims description 32
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 32
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 32
- 238000004321 preservation Methods 0.000 claims description 14
- 244000241838 Lycium barbarum Species 0.000 claims description 12
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000007789 gas Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 229920001661 Chitosan Polymers 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 238000004140 cleaning Methods 0.000 abstract description 3
- 230000005764 inhibitory process Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract 2
- 230000002335 preservative effect Effects 0.000 abstract 2
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 208000015181 infectious disease Diseases 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- OKTJSMMVPCPJKN-YPZZEJLDSA-N carbon-10 atom Chemical compound [10C] OKTJSMMVPCPJKN-YPZZEJLDSA-N 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000611 venom Toxicity 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Materials not being transported through or in the apparatus, with or without shaping, e.g. in the form of powders, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a fresh-keeping method of fresh Chinese wolfberry fruit. The method is characterized by comprising the steps of: picking Chinese wolfberry fruits with stalks, cleaning, treating with a degerming agent, precooling, applying a preservative, subpackaging into boxes, filling the boxes with fresh-keeping gas, sealing, and refrigerating. The fresh-keeping method of fresh Chinese wolfberry fruit uses fresh Chinese wolfberry fruits with stalks as the raw material, and comprises the steps of cleaning, disinfecting, precooling, applying preservative, controlling atmosphere and refrigerating. By controlling microbial infections, inhibition of respiration and the oxidation reaction of the enzyme, the method reaches the purposes of good senses, reduces nutrition loss, and achieves the effective fresh-keeping period of up to 1-2 months.
Description
Technical field
The present invention relates to a kind of preservation method of medlar fresh fruit.
Background technology
Matrimony vine is Solanaceae Lycium plant, and perennial machaka, has another name called the fruit of Chinese wolfberry. Matrimony vine is eggplantThe ripening fruits of section machaka, is a kind of valuable Chinese medicine and tonic food, medlar fresh fruitContain various bioactivators and the nutritional labelings such as abundant LBP-X, alkaloid, vitamin.Lycium barbarum fruit, mainly to make dry being used as medicine as main, not only needs to drop in the dry process of system at presentA large amount of human and material resources and time cost, and cause the damage of alkaloid, vitamins and other nutritious componentsThe secondary pollution of becoming estranged, totally unfavorable to the development of matrimony vine industry. The medlar fresh fruit maturity period concentrates on 6-9Month, due to the thin succulence of its skin, perishable, go mouldy, and not resistance to storage, fresh-keeping difficulty is very large, basicAll to eat dry fruit as main, adopt rear directly edible amount with the form of fresh fruit considerably less.
At present, the method for the fresh-keeping employing of fruits and vegetables mainly contains two kinds of chemical method and Physicals. The present invention adoptsWith biological technique method to antistaling fresh wolfberry fruit. First, control its senescence process, by doing breathingWith control realize; Secondly,, by microorganism, mainly realize by the control to spoilage organisms;The 3rd, for controlling internal moisture evaporation, main by control and iuntercellular water to envionmental humidityThe structuring dividing realizes. This method has avoided physical method equipment investment large, consumes the energy many, costHeight, the wind that the venomous injurant that the deficiency demanding strict technology and chemical method may occur pollutesDanger.
Summary of the invention
The object of this invention is to provide a kind of preservation method of medlar fresh fruit, its effective freshness date can reach 1-2Individual month.
A preservation method for medlar fresh fruit, its special feature is, comprises the steps: to pluck bandThe medlar fresh fruit of carpopodium, cleans, and uses bacteria remover processing, and precooling is distributed into box after smearing antistaling agent,In box, be filled with fresh-keeping gas, sealing, cold storing and fresh-keeping.
Further, comprise the steps:
(1) pluck the medlar fresh fruit with carpopodium;
(2) reject mould decayed fruit and foreign material, spray and clean up with pure water;
(3) with the sterilization of degerming medicining liquid dipping;
(4) precooling treatment;
(5) by the mode of tunicle, fruit surface is smeared to antistaling agent;
(6) be distributed into plastic-food crisper;
(7) in box, be filled with fresh-keeping gas, sealing;
(8) cold storing and fresh-keeping.
In step (1), require medlar fresh fruit fruit juice soluble solid >=15%, have no mechanical damage,Pericarp light, high resilience.
In step (3), degerming sterilization refers to the ClO with 0.5-1% mass fraction2It is fresh that solution soaks matrimony vineFruit 10-30min.
In step (4), precooling treatment is that medlar fresh fruit is placed in to freezer cold treatment 30-45min, willMedlar fresh fruit temperature is reduced to 5-10 DEG C.
In step (5), antistaling agent is chitosan solution, specifically takes quantitative shitosan, adds steamingHeat up in a steamer water and be mixed with the antistaling agent solution of 1-5% mass fraction, then use the acetum of 1% mass fractionAdjust pH value to 5.0-5.5; Wherein the mode of tunicle is that medlar fresh fruit is immersed to the fresh-keeping of this pH valueIn solution, keep 60-80s, be disposed and utilize natural airflow drying and forming-film.
In step (7), fresh-keeping gas composition is carbon dioxide and the 3%-10% of 90%-97% volume fractionThe oxygen of volume fraction.
In step (8), refrigerated storage temperature is 2-8 DEG C.
The invention provides a kind of preservation method of medlar fresh fruit, is that to be with carpopodium fresh fructus lycii be raw material,Pass through cleaning, sterilization, precooling, smear the steps such as antistaling agent, controlled atmosphere and stored under refrigeration, by controllingThe oxidation reaction of infected by microbes, inhibition respiration and enzyme reaches and ensures good sense organ and reduce nutritionThe object running off, effectively freshness date can reach 1-2 month.
Detailed description of the invention
The inventive method customer service the technological deficiency existing in current medlar fresh fruit industry, technique is carried outInnovate, a kind of preservation method of biotechnology is provided.
The method comprises step below:
(1) now adopt fruit juice soluble solid >=15% with carpopodium, grain large, have no mechanical damage, reallySkin light, whippy fruit.
(2) reject the foreign material such as mould decayed fruit and fruit leaf, pure water spray cleans.
(3) ClO of use 0.5%-1% mass fraction2Solution soaks medlar fresh fruit 10-30min, sterilizationDisinfect.
(4) fresh fructus lycii is placed in to freezer cold treatment 30min-45min, fruit temperature is reduced to 5-10DEG C, the activity of inactive enzyme.
(5) take quantitative shitosan, it is molten that adding distil water is mixed with the antistaling agent of 1-5% mass fractionLiquid, adjusts pH value to 5.0-5.5 with the acetum of 1% mass fraction, is made into fresh-keeping liquid. By matrimony vineFresh fruit immerses in fresh-keeping solution and keeps 60s-80s, makes shitosan be bonded at uniformly matrimony vine surface, handlesBi Liyong natural airflow drying and forming-film.
(6) matrimony vine after tunicle is distributed into plastic-food crisper.
(7) to the carbon dioxide and the 3%-10% volume fraction that are filled with 90%-97% volume fraction in boxOxygen, sealing.
(8) put into 2-8 DEG C of environment cold storing and fresh-keeping.
Embodiment 1:
Fruit juice soluble solid >=15% of harvesting with carpopodium, have no mechanical damage, pericarp light, richnessResilient medlar fresh fruit fruit. Reject the foreign material such as mould decayed fruit and fruit leaf, pure water spray cleans up.With the ClO of 0.5% mass fraction2Solution soaks medlar fresh fruit 10min, carries out sterilizing processing.The fruit obtaining is placed in to freezer cold treatment 30min, fruit temperature is reduced to 6 DEG C, thus passivationThe activity of enzyme. Accurately take quantitative shitosan, adding distil water is mixed with the fresh-keeping of 1% mass fractionAgent solution, then adjust pH value to 5.0 with the acetum of 1% mass fraction, be made into fresh-keeping liquid. WillMedlar fresh fruit immerses in fresh-keeping liquid and keeps 60s, makes shitosan be bonded at uniformly matrimony vine surface, handlesBi Liyong natural airflow drying and forming-film. Matrimony vine after tunicle is distributed into plastic-food crisper. According to bodyLong-pending percentage is filled with volume fraction 90% carbon dioxide and 10% oxygen in box, sealing. Put into 2 DEG CEnvironment cold storing and fresh-keeping.
Embodiment 2:
Fruit juice soluble solid >=15% of harvesting with carpopodium, grain is large, have no mechanical damage, pericarp lightBright, whippy fruit. Reject the foreign material such as mould decayed fruit and fruit leaf, pure water spray cleans. WithThe ClO of 1% mass fraction2Solution soaks medlar fresh fruit 30min, sterilizing processing. By aseptic freshMatrimony vine is placed in freezer cold treatment 45min, fruit temperature is reduced to 9 DEG C, the activity of inactive enzyme. AccurateReally take quantitative shitosan, adding distil water is mixed with the antistaling agent solution of 5% mass fraction, with 1%The acetum of mass fraction is adjusted pH value to 5.5, is made into fresh-keeping liquid. Medlar fresh fruit is immersed fresh-keepingIn solution, keep 80s, make shitosan be bonded at uniformly matrimony vine surface, be disposed and utilize natural airflowDrying and forming-film. Matrimony vine after tunicle is distributed into plastic-food crisper. Divide to being filled with 97% quality in boxThe carbon dioxide of number and the oxygen of 3% mass fraction, sealing. Put into 8 DEG C of environment cold storing and fresh-keepings.
Claims (8)
1. a preservation method for medlar fresh fruit, is characterized in that, comprises the steps: to pluck bandThe medlar fresh fruit of carpopodium, cleans, and uses bacteria remover processing, and precooling is distributed into box after smearing antistaling agent,In box, be filled with fresh-keeping gas, sealing, cold storing and fresh-keeping.
2. the preservation method of a kind of medlar fresh fruit as claimed in claim 1, is characterized in that, bagDraw together following steps:
(1) pluck the medlar fresh fruit with carpopodium;
(2) reject mould decayed fruit and foreign material, spray and clean up with pure water;
(3) with the sterilization of degerming medicining liquid dipping;
(4) precooling treatment;
(5) by the mode of tunicle, fruit surface is smeared to antistaling agent;
(6) be distributed into plastic-food crisper;
(7) in box, be filled with fresh-keeping gas, sealing;
(8) cold storing and fresh-keeping.
3. the preservation method of a kind of medlar fresh fruit as claimed in claim 2, is characterized in that: stepSuddenly in (1), require medlar fresh fruit fruit juice soluble solid >=15%, have no mechanical damage, pericarp lightBright, high resilience.
4. the preservation method of a kind of medlar fresh fruit as claimed in claim 2, is characterized in that: stepSuddenly in (3), degerming sterilization refers to the ClO with 0.5-1% mass fraction2Solution soaks medlar fresh fruit 10-30min。
5. the preservation method of a kind of medlar fresh fruit as claimed in claim 2, is characterized in that: stepSuddenly in (4), precooling treatment is that medlar fresh fruit is placed in to freezer cold treatment 30-45min, and matrimony vine is freshFruit temperature is reduced to 5-10 DEG C.
6. the preservation method of a kind of medlar fresh fruit as claimed in claim 2, is characterized in that: stepSuddenly in (5), antistaling agent is chitosan solution, specifically takes quantitative shitosan, and adding distil water is joinedMake the antistaling agent solution of 1-5% mass fraction, then adjust pH with the acetum of 1% mass fractionValue is to 5.0-5.5; Wherein the mode of tunicle is that medlar fresh fruit is immersed in the fresh-keeping solution of this pH value and protectedHold 60-80s, be disposed and utilize natural airflow drying and forming-film.
7. the preservation method of a kind of medlar fresh fruit as claimed in claim 2, is characterized in that: stepSuddenly in (7), fresh-keeping gas composition is carbon dioxide and the 3%-10% volume of 90%-97% volume fractionThe oxygen of mark.
8. the preservation method of a kind of medlar fresh fruit as claimed in claim 2, is characterized in that: stepSuddenly in (8), refrigerated storage temperature is 2-8 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510960059.XA CN105594843A (en) | 2015-12-21 | 2015-12-21 | Fresh-keeping method of fresh Chinese wolfberry fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510960059.XA CN105594843A (en) | 2015-12-21 | 2015-12-21 | Fresh-keeping method of fresh Chinese wolfberry fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105594843A true CN105594843A (en) | 2016-05-25 |
Family
ID=55975654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510960059.XA Pending CN105594843A (en) | 2015-12-21 | 2015-12-21 | Fresh-keeping method of fresh Chinese wolfberry fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105594843A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994612A (en) * | 2016-06-10 | 2016-10-12 | 许庭庭 | Fresh keeping device for berry type fruits |
| CN109497129A (en) * | 2018-10-24 | 2019-03-22 | 宁夏北方天成生物科技有限公司 | A kind of green non-pollution preservation method of fresh fructus lycii |
| CN111264610A (en) * | 2020-03-16 | 2020-06-12 | 邱绚波 | Fresh-keeping method for fresh wolfberry fruits |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416483A (en) * | 2013-09-04 | 2013-12-04 | 宁夏林业研究所股份有限公司 | Preservation method for fresh lycium barbarum |
| CN104473307A (en) * | 2014-12-30 | 2015-04-01 | 青海大漠红枸杞有限公司 | Cleaning method of fresh wolfberry fruit |
| CN104719446A (en) * | 2015-02-15 | 2015-06-24 | 宁夏杞泰农业科技有限公司 | Gas mixture for keeping freshness of fresh barbary wolfberry fruit and fresh keeping method of fresh barbary wolfberry fruit |
-
2015
- 2015-12-21 CN CN201510960059.XA patent/CN105594843A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416483A (en) * | 2013-09-04 | 2013-12-04 | 宁夏林业研究所股份有限公司 | Preservation method for fresh lycium barbarum |
| CN104473307A (en) * | 2014-12-30 | 2015-04-01 | 青海大漠红枸杞有限公司 | Cleaning method of fresh wolfberry fruit |
| CN104719446A (en) * | 2015-02-15 | 2015-06-24 | 宁夏杞泰农业科技有限公司 | Gas mixture for keeping freshness of fresh barbary wolfberry fruit and fresh keeping method of fresh barbary wolfberry fruit |
Non-Patent Citations (1)
| Title |
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| 陈松江等: "采后壳聚糖处理对薄膜包装枸杞鲜果低温贮藏品质的影响", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994612A (en) * | 2016-06-10 | 2016-10-12 | 许庭庭 | Fresh keeping device for berry type fruits |
| CN109497129A (en) * | 2018-10-24 | 2019-03-22 | 宁夏北方天成生物科技有限公司 | A kind of green non-pollution preservation method of fresh fructus lycii |
| CN111264610A (en) * | 2020-03-16 | 2020-06-12 | 邱绚波 | Fresh-keeping method for fresh wolfberry fruits |
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Application publication date: 20160525 |
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