Method for quickly structurizing water molecules of fresh-cut fruits and fresh-cut vegetables under ultrahigh pressure to preserve fresh-cut fruits and vegetables with low cost

Abstract

The invention relates to a method for quickly structurizing the water molecules in fresh-cut fruits and the fresh-cut vegetables under ultrahigh pressure to preserve the fresh-cut fruits and the fresh-cut vegetables with low cost, belonging to the filed of the fruit and the vegetable preserving technology. After the raw fruits and the raw vegetables are peeled and cut, any two of the nonpolar gases including argon gas, krypton gas, nitrogen and carbon dioxide, which are at the proportion of 1:1, are fed in the fruits and the vegetables, then the fruits and the vegetables are packaged and sealed by PET / PE composite film packaging bags which have the pressureproof density of 98-110 g / cm and the pressureproof thickness of 72+ / -2 Mum, and the fruits and the vegetables are put in a superhigh-pressure container to be pressurized to 300-400 MPa at 10-15 DEG C for 20-30 min with the pressurizing speed being controlled at 50 MPa / s and the depressurizing speed being controlled at 100 MPa / s. The method can quickly structurize the water in the surfaces and the tissues of fresh-cut fruits and the fresh-cut vegetables which are processed at superhigh pressure on the basis of keeping the original nutritional value and sensory quality of the fruits and the vegetables so as to reduce the activity of the water molecules in the fresh-cut fruits and the fresh-cut vegetables, inhibit the enzymatic reaction and the microbial action of the tissues in the fresh-cut fruits and the fresh-cut vegetables and prolong the shelf lives of the fresh-cut fruits and the fresh-cut vegetables to 10-15 days.

Description

technical field [0001] The invention relates to an ultra-high pressure rapid moisture structured treatment method for prolonging the fresh-keeping period of fresh-cut fruits and vegetables, and the invention belongs to the technical field of fresh-keeping and storage of fruits and vegetables. Background technique [0002] Fresh-cut fruits and vegetables refer to a new type of fruit and vegetable processing products that can keep the freshness of fresh fruits and vegetables after grading, cleaning, trimming, peeling, cutting, preservation, packaging and other processes, and can be eaten immediately by consumers or used by the catering industry. . With the acceleration of modern people's life rhythm, improvement of living standards and health concerns, people's consumption patterns and dietary requirements have changed. Fresh-cut fruits and vegetables with the characteristics of fresh quality, convenient use, nutrition and hygiene, etc. The trend of food development has becom...

AI Technical Summary

Problems solved by technology

However, since the formation of gas hydrate is positively correlated with the pressure, although the obvious fresh-keeping effect has been achieved, the pressurization pressure used by the former method at room temperature is only 0.1-1.5Mpa, and expensive xenon must be included.