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

A structured, ultra-high-pressure technology, applied in the field of fresh-keeping and storage of fruits and vegetables, to achieve the effect of maintaining sensory characteristics and nutritional value, extending fresh-keeping shelf life, and good fresh-keeping effect

Inactive Publication Date: 2010-05-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1. Utilizing argon and krypton mixed gas ultra-high pressure moisture structured treatment method to keep fresh and cut apples

[0016] The harvested apples were stored in a refrigerator at 5°C before processing. Select apple raw materials with no rot, no insect spots, uniform color, consistent size, and same maturity, soak in a bleach solution with a mass concentration of 600 mg / kg for 5 minutes at room temperature, and then rinse with water. The cutting tool and the loading container are disinfected by treating them with 1% hypochlorite solution for 3 minutes, draining the water on the surface of the apples, manually peeling and removing the kernels with sharp stainless steel blades, and cutting each apple into uniform slices. 8 wedge-shaped slices, the initial viscosity of freshly cut cell fluid is 1.28Pa.s, and the initial activities of peroxidase (POD) and polyphenol oxide (PPO) are 19.734U / g.min and 31.527U / g.min respectively , The apple slices are filled...

Embodiment 2

[0017] Example 2. Preservation and Fresh Cut Cucumbers Using Ultra-high Pressure Moisture Structural Treatment Method Using Mixed Gas of Argon and Carbon Dioxide

[0018] After the cucumbers are harvested and pre-cooled, select cucumber raw materials that are not rotten and uniform in size, soak them in a bleach solution with a mass concentration of 600 mg / kg for 5 minutes at room temperature, and then rinse them with clean water. The cutting knife and the loading container are disinfected with 1% hypochlorite solution for 3 minutes, drain the water on the surface of the cucumber, manually remove the outer green skin with a sharp stainless steel blade, and cut into 4-6 cm in radial direction. Thin slices, the initial viscosity of the cell fluid on the fresh cut surface was 1.35Pa.s, and the initial activities of peroxidase (POD) and polyphenol oxide (PPO) were 45.625U / g.min and 19.832U / g.min, respectively. It is filled with a 1:1 mixed gas of argon and carbon dioxide, and is s...

Embodiment 3

[0019] Embodiment 3, using nitrogen and carbon dioxide mixed gas ultra-high pressure water structured treatment method to keep fresh and cut pineapple

[0020] The harvested pineapples were stored in a refrigerator at 5°C before processing. Choose seven-ripe, non-rotten pineapples, soak them in a bleach solution with a mass concentration of 600mg / kg for 8 minutes at room temperature, and then rinse them with clean water. Drain the surface of the pineapple. The cutting tool and the loading container are sterilized by treating them with 1% hypochlorite solution for 5 minutes. Use a sharp stainless steel cylinder specially used for pineapple peeling to remove the pineapple skin and mesh, and then cut the fruit crosswise into about 2.5 cm thick disc, macaroni and cut into quarters. The initial viscosity of freshly cut cell fluid was 1.32Pa.s, the initial activities of peroxidase (POD) and polyphenol oxide (PPO) were 36.482U / g.min and 26.863U / g.min respectively, and the pineapple...

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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...

Claims

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Application Information

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IPC IPC(8): A23B7/144
Inventor 张慜吴志霜丁占生张卫明
Owner JIANGNAN UNIV
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